Oatmeal Chocolate Chip Cookies

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Take the classic up a notch: these oatmeal chocolate chip cookies are the new favorites in the chocolate chip cookie jar!

chocolate chip oatmeal cookies on plate with glass of milk

If you’re a fan of my classic chocolate chip cookies, you’re in for a treat with this oatmeal variation. These oatmeal chocolate chip cookies strike the perfect balance of soft, chewy, and crisp. The oatmeal adds a satisfying texture and flavor and also lets us pretend we’re being a tad healthier. Resting the dough in the fridge for a few hours not only helps the cookies bake up nice and thick, but gives them a complex, richly buttery flavor. Perfect for any gathering or just a cozy coffee break, these cookies are a crowd-pleaser. Don’t be surprised if they become your new favorite chocolate chip cookie recipe (unless, of course, you favor chocolate chunk cookies or thin and crisp chocolate chip cookies)!

“Great cookie! I’ve made these twice already and they will become a regular. Foolproof and delicious.”

Chaya
chocolate chip oatmeal cookies on parchment paper

What You’ll Need To Make Oatmeal Chocolate Chip Cookies

chocolate chip oatmeal cookie ingredients
  • Butter: Provides richness and flavor to the cookies while contributing to their tender texture.
  • Granulated and Dark Brown Sugar: Sweeten the dough, adding moisture, depth of flavor, and a chewy texture.
  • Vanilla Extract: Enhances the overall flavor profile with its warm and aromatic notes.
  • Eggs: Bind the ingredients together and add structure to the dough.
  • Baking Soda: Helps the cookies rise and spread, resulting in a softer texture.
  • All-Purpose Flour: Forms the base of the dough, providing structure and stability to the cookies.
  • Rolled Oats: Add texture, chewiness, and a hearty flavor to the cookies.
  • Semi-Sweet Chocolate Chips: Infuse the cookies with bursts of chocolate flavor.
  • 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.

butter and both sugars in bowl of electric mixer fitted with paddle attachment

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.

butter and sugars beaten until light and fluffy

Add the vanilla and eggs.

vanilla and eggs added to mixing bowl

Beat for 2 minutes more, scraping down the sides of the bowl as necessary.

vanilla and eggs beaten into butter/sugar mixture

Add the salt and baking soda and beat briefly until evenly combined.

salt and baking soda added to mixing bowl

Add the flour and oats.

adding flour and oats to mixing bowl

Mix on low speed until the dough is uniform.

flour and oats mixed into dough until combined

Add chocolate chips.

adding chocolate chips

Mix until evenly combined.

chocolate chips mixed into cookie dough

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.)

oatmeal chocolate chip cookie dough in bowl covered with plastic wrap

Scoop the dough out of the bowl in firmly packed 1.5-tablespoon balls (I use a #40/1.5-T cookie scoop with a wire trigger). For thick cookies, it’s important to really pack the dough in the scooper or with your hands.

scooping dough into firmly packed 1.5-tablespoon balls

Drop onto prepared baking sheet, spacing them about 2 inches apart.

dough balls on baking sheet spaced 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.

baked oatmeal chocolate chip cookies on baking sheet

Transfer to a wire rack to cool completely

oatmeal chocolate chip cookies on cooling rack

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.

Frequently Asked Questions

Can I use light brown sugar instead of dark in the oatmeal chocolate chip cookies?

Sure! In most recipes, you can swap light and dark brown sugars for one another. Light brown sugar contains a bit less molasses than dark brown, so the caramel-like flavor it adds will be slightly less prominent (but the difference is subtle and won’t impact the flavor of the cookies).

Can I freeze the cookie dough?

Yep — just roll the dough into balls, freeze them on a baking sheet for about an hour, then transfer to a sealable bag. When ready to bake, pop them straight into the oven from frozen, adding a couple of minutes to the baking time. For more guidance, check out additional tips on how to freeze cookie dough.

Can I make oatmeal chocolate chip cookies ahead? How should I store them?

Definitely! They can be made up to 3 days ahead and stored in an airtight container at room temperature. If you want to keep them longer, they can be frozen for up to 3 months.

oatmeal chocolate chip cookies on plate

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Oatmeal Chocolate Chip Cookies

Take the classic up a notch: these oatmeal chocolate chip cookies are the new favorites in the chocolate chip cookie jar!

Servings: About 40 cookies
Prep Time: 30 Minutes
Cook Time: 12 Minutes
Total Time: 54 Minutes, plus at least 30 minutes chilling time

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

  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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

Powered by Edamam

  • 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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Comments

  • Made them with the three to one oat flour ratio…daughter loved them…I hated them.
    Jenn forgive me for messing around with an UNBELIEVEABLY good recipe, but I was curious. They are in her freezer not mine.

    • — Carol on March 30, 2024
    • Reply
    • LOL – glad they made her happy at least!

      • — Jenn on April 1, 2024
      • Reply
  • Loved these cookie recipes as written and have already reviewed them. My daughter wanted a more oatmeal flavor, so I did a little research. According to Quaker a two parts oats to one part flour ratio is recommended. Their recipe is three cps oats to 1 1/2 cp flour. This is the amount recommended in the oatmeal cookies recipe on NY Times Cooking and Ina Garten. All three recipes call for dark brown sugar. Will try them with 3 cps oats and 1 1/2 cp flour and hope to make my daughter happy

    • — Carol on March 25, 2024
    • Reply
  • One of the best cookies that I have made in a long time. Followed recipe, using dark brown sugar which has almost twice the amount of molasses as light brown sugar. Gives them a great depth of flavor. Added about 3/4 cp of golden raisins 39 cookies Baked each tray for 12 minutes. Be sure to let oven temp come back up before putting in next tray. I wait about 4 minutes. These are dangerous to have around. One cookie just doesn’t do it for me…more like three or four. So good!!! I might try the different flour oatmeal ration that Jenn suggested in a previous post. Just curious as these have a mild oatmeal flavor. Maybe that’s why I loved them.

    • — Carol on March 23, 2024
    • Reply
  • Wonderful!

    • — Katrina on March 11, 2024
    • Reply
  • Wrong temp for celsius/metric!!!

    • — Judy Ann Hunnes on March 8, 2024
    • Reply
    • Hi Judy Ann, the number is correct (it should be 175°), but the F (Fahrenheit) should have been a C for Celsius. I just updated it. Sorry for any confusion!

      • — Jenn on March 8, 2024
      • Reply
  • 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

    • — Polly on January 27, 2024
    • Reply
  • 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!

    • — Melissa M on January 16, 2024
    • Reply
  • Great cookie! I’ve made these twice already and will become a regular.
    It’s foolproof and delicious. Thank you

    • — Chaya Kurz on January 7, 2024
    • Reply
  • Just baked these for my friends and they are a huge hit!! Would definitely recommend for any holiday party.

    • — Zach on December 26, 2023
    • Reply
  • 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

    • — Georgia Young on December 21, 2023
    • Reply
    • 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!

      • — Jenn on December 21, 2023
      • Reply
  • 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!

    • — Kate on December 20, 2023
    • Reply
  • I followed the recipe to the T but my cookies were flat. Any suggestions?

    • — Ann Smith on December 19, 2023
    • Reply
    • 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?

      • — Jenn on December 20, 2023
      • Reply
  • I’d like to add some nuts to this recipe; any suggestions? Thanks, Jenn. Peggy

    • — Peggy Morgan on December 10, 2023
    • Reply
    • Hi Peggy, I think pecans would work really well here.

      • — Jenn on December 10, 2023
      • Reply
  • Quick question- the rolled oats does it matter if the oats are “quick” or use the old fashion oats?
    Thanks!

    • — Georgia on December 10, 2023
    • Reply
    • Hi Georgia, I recommend old-fashioned here. Enjoy!

      • — Jenn on December 10, 2023
      • Reply
  • 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.

    • — Chris on December 9, 2023
    • Reply

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