The Best Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies are thick, chewy, and loaded with hearty oats and gooey chocolate chips. They strike the perfect balance between soft and crispy, offering comfort and nostalgia in every bite. Perfect for bake sales, lunchboxes, or just when you’re craving something sweet and satisfying, this classic cookie recipe is one you’ll want to make again and again.

Why You’ll Love This Recipe

• Thick and Chewy Texture – Perfectly soft in the center with golden edges.
• Classic Flavor – The combination of oats, brown sugar, and chocolate chips is timeless.
• Easy to Make – Simple ingredients and no chilling required.
• Customizable – Add nuts, raisins, or use dark chocolate if preferred.
• Freezer-Friendly – Great for baking now or later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Old-fashioned rolled oats
• All-purpose flour
• Baking soda
• Ground cinnamon (optional)
• Salt
• Unsalted butter
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Semi-sweet chocolate chips

Directions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking soda, cinnamon (if using), and salt.
3. In another large bowl, beat butter with brown sugar and granulated sugar until creamy.
4. Add eggs one at a time, then mix in vanilla extract.
5. Stir in the dry ingredients until just combined, then fold in oats and chocolate chips.
6. Scoop dough onto prepared baking sheets, spacing cookies about 2 inches apart.
7. Bake for 10-12 minutes or until the edges are golden and the centers look just set.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and Timing

• Servings: About 24 cookies
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Variations

• Add Nuts – Mix in chopped walnuts or pecans for extra crunch.
• Dried Fruit – Raisins, dried cranberries, or chopped dates are tasty additions.
• Double Chocolate – Use chocolate chunks and cocoa powder for a richer treat.
• Gluten-Free – Use a gluten-free flour blend and certified GF oats.
• Healthier Option – Substitute some butter with coconut oil and reduce sugar slightly.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezing Dough: Scoop dough balls and freeze for up to 3 months. Bake from frozen.
• Freezing Baked Cookies: Freeze baked cookies for up to 2 months.
• Reheating: Warm in the microwave for 10-15 seconds to refresh softness.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be softer and less chewy.

Why are my cookies spreading too much?

Make sure your butter isn’t too soft and measure flour accurately.

Can I chill the dough?

Yes, chilling enhances flavor and can help prevent spreading.

How do I make them extra chewy?

Use more brown sugar than white sugar and don’t overbake.

Can I make these dairy-free?

Yes, use dairy-free butter and chocolate chips.

Are these cookies freezer-friendly?

Absolutely! Freeze the dough or baked cookies for later.

How can I make the cookies thicker?

Chill the dough before baking or add a bit more flour.

Can I use coconut sugar?

Yes, it works well as a substitute for brown sugar.

What type of chocolate chips are best?

Semi-sweet is classic, but milk, dark, or chunks are all delicious.

Can I make these smaller or larger?

Yes, adjust the scoop size and bake time accordingly.

Conclusion

The Best Oatmeal Chocolate Chip Cookies are a bakery-worthy treat you can easily make at home. With a chewy texture, rich flavor, and endless customization options, they’re a go-to recipe for any cookie lover. Bake a batch today and experience cookie perfection!

Print