Oatmeal Chocolate Chip Cookies
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Crisp edges, chewy middles, and pockets of melty chocolate—these oatmeal chocolate chip cookies are pure comfort in every bite.
If you’re a fan of my classic chocolate chip cookies and oatmeal cookies, you’ll love this mash-up oatmeal chocolate chip cookie recipe even more. These cookies are soft, chewy, and just crisp enough around the edges. The oatmeal adds a satisfying texture and a little extra heartiness that makes each bite even better.
Chilling the dough for a few hours before baking not only helps the cookies bake up nice and thick but also deepens their rich, buttery flavor—it’s a simple step that makes a big difference. These are perfect for a cozy coffee break or any cookie tray!
“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: Adds richness, flavor, and texture. For best results, use butter softened to room temperature—if you forget to leave it out, cut it into small pieces and let it sit at room temp for 10 to 15 minutes or soften it gently in the microwave in 5-second bursts.
- Granulated and Dark Brown Sugar: Work together to sweeten the dough and create that perfect chewy texture. Dark brown sugar adds moisture and rich, caramel-like flavor (light brown sugar is fine too, but dark gives a slightly deeper flavor).
- Eggs and vanilla extract: Eggs bind the dough, adding structure and richness, while vanilla rounds out the flavor with warmth.
- Baking Soda: Gives the cookies lift and helps with browning.
- All-Purpose Flour & Rolled Oats: The hearty base of the cookies. For best results, scoop the flour into your measuring cup with a spoon and level it off with a knife. Also, stick with old-fashioned oats for the best results—quick oats will make the cookies cakier.
- Semi-Sweet Chocolate Chips: Use a good-quality brand like Guittard or Ghirardelli if possible.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Cream the butter and sugars. In the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer with beaters), combine the butter, granulated sugar, and brown sugar. Beat on medium speed for 3 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as needed.
Step 2: Add the vanilla and eggs. Add the vanilla and eggs, then beat for 2 minutes more, scraping the bowl to make sure everything’s evenly mixed.
Step 3: Mix in the salt and baking soda. Add the salt and baking soda and beat just until combined.
Step 4: Add the dry ingredients. Add the flour and oats and mix on low speed until incorporated. Avoid overmixing—once the flour disappears, stop—overdoing it can make the cookies tough.
Step 5: Stir in the chocolate chips. Add the chocolate chips and mix until the dough looks uniform.
Step 6: Chill and scoop. Cover the bowl with plastic wrap (or transfer the dough to an airtight container) and chill until firm—at least a few hours or overnight. Scoop into firmly packed 1½-tablespoon balls and drop onto a parchment-lined baking sheet, spacing about 2 inches apart.
Pro tip: Don’t skip the chill! Chilling firms up the batter, so the cookies spread less and bake up thicker with crisp edges and chewy centers.
Step 7: Bake and cool the cookies. Bake for 12 to 15 minutes, until golden around the edges but still pale and soft in the center. Let cool on the baking sheet for a few minutes, then transfer the cookies to a wire rack to cool. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
More cookie Recipes For Your Cookie Jar
Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies are perfect for anytime snacking—an instant favorite for 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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Hi Jenn,
I followed your recipe to the tee, chilling dough for 2 hrs in fridge, however my cookies came out flat – also found them a little on the greasy side (used 1 cup butter per recipe). I noticed a cpl other comments re flat – I used a 4% AP flour that I would normally use in cookies. Would being at a higher altitude make a difference? I’m at 3300′ above sea level. They taste OK just a little greasy than I like
best regards,
Nicki
Hi Nicki, I’m sorry you had a problem with these! You mentioned that you used 4% AP flour. Are you referring to the percentage of protein in the flour? If so, I recommend (and have great luck with) baking with King Arthur AP flour which has almost 12% protein and helps to give baked goods more structure. And I don’t have any personal experience baking at high altitudes, so I don’t know if that would’ve had an impact, but you may find the tips in this post helpful (see #14 – Make Adjustments at High Altitude). Hope you find them useful and that you have better luck next time around if you try the cookies again.
I have yet to be disappointed with any of your recipes! These are a favorite amongst the family though and the most requested. Thank you for including all the intricate details that make these recipes perfection every time!
Hi Jenn! I have a question. Could I substitute whole wheat flour in a cookie recipe one for one with AP?
I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make this, you can up the ratio of whole wheat to white a bit more. Also, you may want to consider white whole wheat as it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). I’d love to hear how the cookies turn out!
We followed the recipe precisely and the result is simply outstanding! The best oatmeal chocolate chip cookies we have ever had….ever! Thank you Chef.
I made these this morning and they are perfect! Not overly oat-y and super chocolatey. I will definitely make them again 😊
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.
LOL – glad they made her happy at least!
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
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.
Wonderful!
Wrong temp for celsius/metric!!!
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!