Oatmeal Chocolate Chip Cookies
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Your favorite chocolate chip cookies just got an upgrade—these buttery oatmeal chocolate chip cookies are soft, chewy, crisp around the edges, and destined to be the new favorite in the cookie jar!
If you’re a fan of my classic chocolate chip cookies and oatmeal cookies, you’ll love this oatmeal chocolate chip cookie recipe. The cookies are soft, chewy, and just crisp enough around the edges. The oatmeal adds a satisfying texture—and maybe even lets us pretend they’re a little healthier. Chilling the dough for a few hours before baking not only makes the cookies bake up nice and thick but also enhances their rich, buttery flavor. Perfect for a cozy coffee break or any gathering, these cookies are sure to steal the spotlight from your usual chocolate chip cookie recipe!
“We followed the recipe precisely and the result is simply outstanding! The best oatmeal chocolate chip cookies we have ever had….ever!”
What You’ll Need To Make Oatmeal Chocolate Chip Cookies
- Butter: Lends richness and flavor.
- Granulated and Dark Brown Sugar: Sweeten the dough, adding moisture, depth of flavor, and a chewy texture. Feel free to use light brown sugar in place of dark.
- Vanilla Extract: Lends warm, aromatic flavor.
- Eggs: Bind the ingredients together and add structure to the dough.
- Baking Soda: Helps the cookies rise and brown.
- All-Purpose Flour: Forms the base of the dough; to measure, use the spoon-and-level method to ensure accuracy.
- Rolled Oats: Add texture, chewiness, and a hearty flavor to the cookies.
- Semi-Sweet Chocolate Chips: Add pockets of chocolate flavor; use good-quality chips for best results.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
In the bowl of an electric mixer fitted with the paddle attachment or beaters, add the butter and both sugars.
Beat on medium speed (or high speed if using a hand mixer) for 3 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary.
Add the vanilla and eggs.
Beat for 2 minutes more, scraping down the sides of the bowl as necessary.
Add the salt and baking soda and beat briefly until evenly combined.
Add the flour and oats.
Mix on low speed until the dough is uniform, then add the chocolate chips.
Mix until evenly combined.
Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours or overnight. Scoop the dough out of the bowl in firmly packed 1.5-tablespoon balls. Drop onto prepared baking sheet, spacing them about 2 inches apart.
Bake for 12 to 15 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet.
Transfer to a wire rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 3 days; freeze for longer storage.
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Oatmeal Chocolate Chip Cookies
Your favorite chocolate chip cookies just got an upgrade—these buttery oatmeal chocolate chip cookies are soft, chewy, crisp around the edges, and destined to be the new favorite in the cookie jar!
Ingredients
- 2 sticks (1 cup) unsalted butter, at room temperature
- ⅔ cup granulated sugar
- ¾ cup packed dark brown sugar (fine to substitute light brown)
- 1½ teaspoons vanilla extract
- 2 large eggs
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour, spooned into measuring cup and leveled off
- 1 cup rolled oats
- 2 cups (12 oz) semi-sweet chocolate chips
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and both sugars on medium speed (or high speed if using a hand mixer) for 3 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and oats, and mix on low speed until the dough is uniform. Mix in the chocolate chips.
- Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours or overnight. (Alternatively, if you don't want to wait, form the dough into balls on the baking sheets as instructed below, and chill in the fridge until firm, about 30 minutes.)
- Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
- Drop the dough in firmly packed 1½-tablespoon balls (I use a #40/1.5-T cookie scoop with a wire trigger) onto the prepared baking sheet, spacing them about 2 inches apart. For thick cookies, it's important to really pack the dough in the scooper or with your hands. Bake for 12 to 15 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough, refrigerating the dough between batches. The cookies will keep in an airtight container at room temperature for up to 3 days.
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Information
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- Per serving (40 servings)
- Serving size: 1 cookie
- Calories: 144
- Fat: 8 g
- Saturated fat: 5 g
- Carbohydrates: 19 g
- Sugar: 12 g
- Fiber: 1 g
- Protein: 2g
- Sodium: 76 mg
- Cholesterol: 22 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Incredible recipe. My new chocolate chip cookie recipe with oatmeal. Easy to follow recipe, I like I can freeze the dough. Crispy and chewy cookie great flavor
Tried this for the first time, made a half batch. Added in some chopped pecans and went a little heavier on the oats. Came out fantastic!
Great cookie! I’ve made these twice already and will become a regular.
It’s foolproof and delicious. Thank you
Just baked these for my friends and they are a huge hit!! Would definitely recommend for any holiday party.
I made these cookies; they tasted great!! I did add pecans & did refrigerate overnight. The cookies were crispy edges but soft chewy centers which I like. It took baking the first batch to get the time right- so naturally I had to eat them!! The remaining batches went to my neighbors. My question is if I wanted more of the oatmeal favor what would the ratio of flour to oatmeal be??
Thanks!
Georgia
Hi Georgia, so glad you liked them! I think you could change the oatmeal to flour ratio and use 1.5 cups of flour and 1.5 cups of oatmeal. I’d love to hear what you think if you try it!
I made these yesterday to bring to a neighbor’s house. I love the idea of adding a little oatmeal to the cookies as it adds a nice texture that sets it apart from standard chocolate chip cookies. I tested out 2 before taking them to my neighbor (I needed to make sure they were safe to eat 🤣) and I was tempted to keep them! They are everything I want in a cookie — a great texture, a buttery, rich flavor and plenty of chocolate chips. Thanks Jenn!
I followed the recipe to the T but my cookies were flat. Any suggestions?
Hi Ann, I’m sorry you had a problem with these! What brand of flour did you use? I have a lot of success with King Arthur flour as it’s got a bit more protein than many other brands and gives baked goods more structure. Also, you could try adding another tablespoon or two of flour to the batter. Last, did you chill the cookies for at least 30 minutes?
A cooler butter temp. is key for cookies that don’t flatten out. Temp should be around 67. If your kitchen isn’t overly warm & butter left out on the counter for 2-3 hrs, or overnight you’ll be surprised at the difference it makes in baking cookies. I used to soften mine in microwave but on the counter works best. Happy baking!
I’d like to add some nuts to this recipe; any suggestions? Thanks, Jenn. Peggy
Hi Peggy, I think pecans would work really well here.
Quick question- the rolled oats does it matter if the oats are “quick” or use the old fashion oats?
Thanks!
Hi Georgia, I recommend old-fashioned here. Enjoy!
This is just like my mother in law’s recipe except we use half semisweet chocolate chips and half butterscotch chips. My mother in law has died but my nephew and I make Grammie’s cookies every time we get together.