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Oatmeal Chocolate Chip Cookies
Oatmeal chocolate chip cookies are soft and chewy, with plenty of nutty oats and chocolate. Easy to make these old-fashioned cookies turn out perfectly every time.
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Oatmeal chocolate chip cookies are soft and chewy and packed with oats and chocolate chips. This old-fashioned oatmeal chocolate chip cookie recipe only takes 15 minutes of prep time to make irresistible cookies that turn out perfectly every time.
If you love oatmeal cookie recipes you’ll want to make Oatmeal Cream Pies, No Bake Chocolate Oatmeal Cookie Bars, and Peanut Butter Oatmeal Cookies.
Oatmeal Chocolate Chip Cookies Ingredients
You will need:
- 1 cup all-purpose flour
- 1 ½ cups rolled oats old-fashioned, quick-cooking rolled oats used here
- ¼ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- ½ cup salted butter softened
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup mini chocolate chips
- ½ cup semi-sweet chocolate chips
Substitutions and Additions
Chocolate Chips: With a cookie that has such a lovely dough base, there is room for a variety of unique oatmeal cookie flavors. Add dried fruit, such as cranberries, for a more nutrient-dense cookie.
With sweetened cranberries, you can substitute them for the chips 1:1. If you prefer dark chocolate chips to semi-sweet, you can easily swap them.
Egg: If you’re looking to substitute one egg or both, using ¼ cup (approximately 65 grams) of applesauce or ¼ cup of pureed bananas can substitute a single large egg.
Sugar: As an alternative to sugar in this oatmeal cookie recipe, you can easily switch to honey. Honey is a great natural sweetener that adds a rich flavor to any recipe. For every cup of white sugar in your recipe, try ¾ cup of honey.
Bananas: For banana oatmeal chocolate chip cookies, mash 1-2 ripe bananas and add to the mixture just before you add the chocolate chips. Your batter might be thinner but it should still come together nicely. When you bake them, they may end up being a thinner cookie.
How to Make This Oatmeal Chocolate Chip Cookies Recipe
STEP ONE: Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
STEP TWO: In a large mixing bowl beat together butter, brown sugar, and granulated sugar until combined.
STEP THREE: Beat eggs and vanilla extract into butter/sugar mixture until batter is fluffy.
PRO TIP: Use room temperature butter and eggs to help ingredients incorporate together.
STEP FOUR: In a small bowl combine flour, rolled oats, salt, baking soda, and baking powder.
STEP FIVE: Add dry ingredients to the wet ingredients and beat to combine fully.
STEP SIX: Mix in all of the chocolate chips.
STEP SEVEN: Cover the bowl with a piece of plastic wrap and chill in the refrigerator for 30 minutes.
PRO TIP: Chilling the dough helps the cookies hold their shape while baking.
STEP EIGHT: Scoop chilled cookie dough with a medium cookie scoop and space dough 1 ½ inch apart on prepared cookie sheets.
STEP NINE: Press dough down just slightly on the top. The cookies will not spread or change shape too much during cooking, but pressing them down a bit will help them cook evenly and form a nice shape.
STEP TEN: Bake for about 10 minutes until cookies are set in the center.
STEP ELEVEN: Cool for 2 to 3 minutes on a cookie sheet and then remove to a cooling rack to cool.
STEP TWELVE: Serve warm or cool.
How to Serve
A yummy addition to any cookie jar recipe, enjoy your oatmeal chocolate chip cookies with a refreshing glass of iced tea or a mug of frozen hot chocolate. You could also serve this oatmeal cookie recipe with a scoop of vanilla ice cream or even use the cookies to make ice cream cookie sandwiches.
Storage
IN THE FRIDGE: For quick access, store these good cookies in an airtight container for 2 to 3 days. They will still be okay to eat after that, but the taste may not be as good.
IN THE FREEZER: If you plan to store these chewy oatmeal chocolate chip cookies for longer, they can be frozen in an airtight container or freezer bag for up to 3 months.
Oatmeal chocolate chip cookies are the perfect blend of flavors and textures, soft, chewy, and hearty, with plenty of nutty oats and chocolate. Crisp on the outside and chewy on the inside, these tasty oatmeal cookies will be a huge hit at your next picnic, bake sale, or dinner party. Soon to become one of your favorite cookies, oatmeal chocolate chip cookies are easy to make and turn out perfectly every time.
Frequently Asked Questions
How can I adapt these oatmeal chocolate chip cookies?
If you prefer oatmeal raisin cookies to oatmeal chocolate chip cookies, you can substitute raisins in place of the chocolate chips. Instead, you could also try dried cranberries. Or you can mix it up and add half of the chocolate chips and half of either dried cranberries or raisins.
Which type of oats should I use for these oatmeal chocolate chip cookies?
We recommend using old-fashioned oats or rolled oats for this recipe.
Why do oatmeal chocolate chip cookies go flat?
Often cookies become flat because the dough hasn’t been chilled. Cold dough will not spread as much as room temperature dough will.
Can you freeze oatmeal chocolate chip cookies?
You can freeze the baked cookies in an airtight container or Ziploc bag for up to 3 months. You can also freeze the cookie dough. Freeze scoops of the dough in a single layer on a cookie sheet. Once they are frozen, drop dough balls into a Ziploc bag and pull the balls of dough out of the freezer when you are ready to bake them.
What size cookie scoop should I use?
This recipe calls for a medium scoop which is approximately a 1 ½ tablespoon scoop.
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Oatmeal Chocolate Chip Cookies
Oatmeal chocolate chip cookies are soft and chewy, with plenty of nutty oats and chocolate. Easy to make these old-fashioned cookies turn out perfectly every time.
Ingredients
- 1 cup all-purpose flour
- 1 ½ cups rolled oats old-fashioned, quick-cooking rolled oats used here
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup salted butter softened
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
- In a large mixing bowl beat together butter, brown sugar, and granulated sugar until combined.
- Beat eggs and vanilla extract into butter/sugar mixture until batter is fluffy.
- Use room temperature butter and eggs to help ingredients incorporate together.
- In a small bowl combine flour, rolled oats, salt, baking soda, and baking powder.
- Add dry ingredients to the wet ingredients and beat to combine fully.
- Mix in all of the chocolate chips.
- Cover the bowl with a piece of plastic wrap and chill in the refrigerator for 30 minutes.
- Chilling the dough helps the cookies hold their shape while baking.
- Scoop chilled cookie dough with a medium cookie scoop and space dough 1 ½ inch apart on prepared cookie sheets.
- Press dough down just slightly on the top. The cookies will not spread or change shape too much during cooking, but pressing them down a bit will help them cook evenly and form a nice shape.
- Bake for about 10 minutes until cookies are set in the center.
- Cool for 2 to 3 minutes on a cookie sheet and then remove to a cooling rack to cool.
- Serve warm or cool.
Video
Notes
- Use room temperature butter and eggs to help ingredients incorporate together.
- Chilling the dough helps the cookies hold their shape while baking.
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