Oatmeal Chocolate Chip Cookies
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Thin and chewy with crisp edges and a buttery flavor, these oatmeal chocolate chip cookies are the best of both worlds. Enjoy warm with a glass of milk or add to a holiday cookie tray.
Easy & chewy oatmeal cookies
These cookies are the perfect combination of chewy oatmeal cookies and soft, melt-in-your-mouth chocolate chip cookies. The dough is similar to your standard chocolate chip cookie recipe, with the addition of old-fashioned oats. The oats help make the slightly chewy center and create nice crisp edges, which I think is the absolute best cookie texture.
In addition to being perfectly chocolatey, these oatmeal chocolate chip cookies have a delightful buttery flavor. It’s all rounded out with a few flakes of sea salt, which complements the chocolate nicely and balances out the sweetness of the cookies.
These are great cookies anytime, there’s no need to wait for a special occasion to make them, but they are a hit on holiday cookie platters and I’ve heard even Santa is a fan! (They do pair perfectly with a big glass of milk!)
Are you a fan of oatmeal scotchies? Replace the chocolate chips with butterscotch chips for chewy butterscotch oatmeal cookies.
What you’ll need
These chewy cookies are made with standard cookie staples plus oats and chocolate chips.
Ingredients
- All-purpose flour
- Baking soda & baking powder – Help achieve the soft, chewy center.
- Salt
- Unsalted butter – Butter should be softened but not melted or oily.
- Sugar – A combination of granulated sugar and light brown sugar are used to create perfectly sweet cookies.
- Egg
- Vanilla extract
- Old-fashioned rolled oats – Do not substitute instant oats or quick cooking oats.
- Chocolate chips – I use semi-sweet but bittersweet will work too.
- Flaked sea salt – Added at the end to balance the sweetness of the cookies.
Recommended tools
- Cookie Scoop – I prefer to use a 1.5 -2 tablespoon cookie scoop.
- Baking sheet – You’ll need 2-3 baking sheets to bake the cookies.
- Mixer – You can use a stand mixer with paddle attachment or handheld electric mixer to make the cookie dough.
How to make oatmeal chocolate chip cookies
Making these cookies is easy and with no need to chill the dough, you can have oven-fresh cookies ready to enjoy in under half an hour!
- Combine the dry ingredients. Whisk together flour, baking powder, baking soda and salt.
- Beat the butter and sugar. Beat the butter and both sugars until light and fluffy. Add in the egg and vanilla.
- Combine ingredients. Add in the flour mixture and mix just until no dry streaks of flour are visible. Mix in the oats and chocolate chips.
- Bake. Place 2-tablespoon size balls on the baking sheet, leaving plenty of space between them. Flatten them to ¾ inch thick with your fingertips. Sprinkle with sea salt and bake for 11 to 13 minutes, until the edges are crisp.
- Cool. Cool on the pan for 5 minutes then cool completely on a wire rack.
Tips for success
For cookies that are perfectly crisp on the outside and chewy on the inside, here are a few things to keep in mind.
- Be aware that different brands of oats may spread more. This recipe was tested with Quaker brand oats. Other brands may cause the cookies to spread more.
- Leave plenty of space on the baking sheet. Even though we’re flattening these cookies, they will still spread during baking. It’s important to leave around 3 inches of space between each one.
- Do not overbake. These cookies bake quickly, in just around 11 minutes. Be sure to keep an eye on them as the edges should be crisp and golden but the centers should still be soft/undercooked when they are removed from the oven.
- Switch up the chocolate. While I prefer semisweet chocolate, you can use bittersweet or even dark chocolate. Coarsely chopped baking chocolate can be used instead of chocolate chips.
Serving suggestions
These oatmeal chocolate chip cookies are absolute perfection fresh from the oven when they’re warm and chewy and the chocolate is melted. If you can snag one then, do it!
These are definitely a cookie that pairs perfectly with a big glass of milk and is ideal for dunking! You can also enjoy them with a steaming cup of coffee too…or just grab one and enjoy it on its own!
How to store
These chewy chocolate chip cookies will last for 3 days in an airtight container at room temperature. Be sure to allow them to cool completely before moving to the airtight container, to prevent any excess moisture.
Can I freeze these?
Yes, you can freeze oatmeal chocolate chip cookies, either once baked or the dough before baking!
- Freeze the baked cookies. Once cooled, you can freeze the cookies in freezer bags for up to 3 months. Thaw in the fridge before enjoying.
- Freeze the cookie dough. To freeze the dough, shape into balls and flash-freeze on a baking sheet until firm. Transfer to an airtight container. You can bake the frozen cookie dough balls directly from the freezer, just add a minute or two to the baking time.
More cookie recipes
- Pumpkin Chocolate Chip Cookies
- Classic No-Bake Cookies
- Salted Caramel Brownie Cookies
- Old Fashioned Oatmeal Chocolate Chip Cookies
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Oatmeal Chocolate Chip Cookies
Thin and chewy with crisp edges and a buttery flavor, these Oatmeal Chocolate Chip Cookies are the best of both worlds. Enjoy warm with a glass of milk or add to a holiday cookie tray.
Ingredients
- 1 cup (130 g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (169 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (105 g) light brown sugar
- 1 large egg, room temperature
- 2 teaspoon vanilla extract
- 2 ½ cups (211 g) old-fashioned rolled oats
- 1 cup (180 g) semi-sweet chocolate chips
- ½ teaspoon flaked sea salt
Instructions
- Preheat the oven to 350ºF. Line 3 baking sheets with parchment paper and set aside.
- In a small bowl, whisk the flour, baking powder, baking soda, and salt together until combined.
- Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 1 minute.
- Beat in the egg followed by the vanilla.
- Add the flour mixture all at once and mix on low speed just until no streaks of dry flour are visible.
- Add the oats and chocolate chips. Mix on low speed just until incorporated.
- Roll the dough into 2-tablespoon size balls and place them 3 inches apart on the prepared baking sheets. Use your fingertips to gently flatten each dough ball to about ¾ inch thick.
- Sprinkle the tops with sea salt and bake for 11-13 minutes until the edges are golden and crisp.
- Cool on the pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
Butter: The butter should be soft but not melted or oily. Allow it to sit at room temperature for 30-45 minutes before using.
Oats: Make sure to use old-fashioned rolled oats and not instant or quick-cooking oats. Also, this recipe was tested with Quaker brand oats. Other brands may cause the cookies to spread more.
Chocolate: While I prefer semisweet chocolate, you can use bittersweet. Coarsely chopped baking chocolate can be used instead of chocolate chips.
Make ahead tip
- Keep the cooled cookies in an airtight container at room temperature for up to 3 days.
- Freeze the cookies for up to 3 months. Thaw overnight in the refrigerator. Shape the dough into balls and freeze individually on a baking sheet until firm, then transfer to an airtight freezer-safe container. Frozen cookie dough balls can be baked straight from the freezer, with no need to thaw. Add a minute or two to the baking time.
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Nutrition Information:
Yield: 24 Serving Size: 1 cookieAmount Per Serving: Calories: 179Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 114mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 2g
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.
Hi,
Is it ok to replace all-purpose flour with whole wheat flour? Or even use a sort of combination?
I don’t recommend it.