Oatmeal Chocolate Chip Cookies are chewy on the inside and ever so slightly crisp on the outside. These cookies turn out perfect every time and make the best sweet treat!
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Why We Love These Oatmeal Chocolate Chip Cookies
- These cookies have the best chewy centers and perfect crisp outside.
- An easy drop cookie that is fool proof.
- No chilling required!
- Full of oats and chocolate.
- Cookie dough balls freeze great and so do the baked cookies.
- Everyone loves these sweet treats packed in their lunches.
- Potluck and bake sale worthy.
Oatmeal Chocolate Chip Cookies Recipe Ingredients
- Salted Butter
- Brown Sugar
- Large Eggs
- Pure Vanilla Extract
- Baking Soda
- Salt
- Unbleached All Purpose Flour
- Quick Cooking Oats
- Semi-Sweet Chocolate Chips
Substitution Suggestions
- Salted Butter: Feel free to use unsalted butter, however I suggest adding an extra ½ teaspoon of salt to the cookie dough.
- Brown Sugar: No substitution for this! Brown sugar is what makes these cookies so chewy.
- Pure Vanilla Extract: Pure extracts are the best to use because they give a natural flavor. Imitation extracts can leave an unwanted after taste in your cookies and other baked goods.
- All Purpose Flour: You can substitute whole wheat white flour or whole wheat flour. You can also use a blend of flours. For this cookie recipe I like to use all purpose flour or a half and half blend of all purpose flour and whole wheat flour.
- Quick Cooking Oats: You can use old fashioned oats if you like. The texture will be a little different, but the cookies are still delicious!
- Semi-Sweet Chocolate Chips: Use your favorite chocolate! Dark chocolate chips, peanut butter chips, butterscotch chips and even cinnamon chips are yummy options.
How to Make Chewy Chocolate Chip Oatmeal Cookies
- First off, gather all your ingredients, preheat the oven to 350°F, and line at least 2 cookie sheets with parchment paper.
- In a stand mixer with paddle attachment or large mixing bowl with hand mixer cream together the salted butter and brown sugar. Mix on medium speed for 2-3 minutes.
- Next, beat in the eggs, one at a time, beating well after each addition. Then beat in the vanilla extract.
- Once they are completely incorporated, add the dry ingredients: all purpose flour, baking soda , salt and quick oats. Mix on low speed just until fully incorporated.
- Fold in the chocolate chips or mix in on low speed.
- Using a medium size scoop or 2 tablespoons, place cookie dough balls 2 inches apart on parchment lined cookie sheet.
- Bake cookies on center rack for 12-14 minutes and the edges are a light golden brown.
- Cool on pans for 2 minutes then remove to wire rack to cool completely.
Pro Tip: Once the cookies come out of the oven use a biscuit cutter, circle cookie cutter or a glass and gently go around the cookie to create perfect round cookies.
If you love oatmeal cookies give these other recipes a try!
Storing Cookies
Storing: Store the cooled oatmeal chocolate chip cookies in an air tight container. Keep them in a cool dry place and they'll last at least a week, if not longer. If you notice the cookies starting to get a little dry, add a piece of bread or a flour tortilla to the container with the cookies. It will add moisture back into the cookies.
Freezing: These cookies freeze well! Place the baked and cooled cookies in a freezer safe air tight container in single layers, between pieces of wax paper. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: When you are ready to enjoy the cookies, simply let them thaw at room temperature for at least 30 minutes.
How to Freeze Cookie Dough
Freezing Cookie Dough: To freeze the oatmeal chocolate chip cookie dough: place cookie dough balls on a parchment lined sheet pan. Then freeze the dough for at least an hour or more. Once frozen, place the frozen dough balls in a freezer safe air tight container or zip top bag. I like to freeze them between layers of wax paper. Label, date and keep frozen until ready to use.
Baking Frozen Cookie Dough: To bake the frozen cookie dough, place dough scoops on parchment lined cookie sheets 2 inches apart. Then bake frozen dough at 350°F and increasing bake time to 14-16 minutes or until edges are a light golden brown and the centers no longer look wet. Bake time will vary on how cold your cookies are when placed in the oven. Cool cookies on pan for 2 minutes and then remove to wire rack to cool completely.
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making cookies, frostings and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookie sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set.
- A medium sized cookie scoop that holds about 2 tablespoons is great for these cookies. Again I use the pampered chef one but this medium scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
Tips for the Best Oatmeal Chocolate Chip Cookies
- Gather all the ingredients before you start preparing cookie dough. It is so much easier to bake when all the ingredients are ready. There is also less room for error, like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Read the recipe from start to finish before you start. Again, I am speaking from experience.
- Use room temperature ingredients. It helps the dough come together better, and also helps with even baking.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cookies too dry and crumbly. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
- Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use the Pampered Chef medium size scoop which is equal to about 2 tablespoons.
- If using cookie sheets more than once during baking, make sure the cookie sheet is completely cooled before adding scoops of cookie dough on it.
- For best results don't over bake the cookies. Over baking will cause the cookies to be more crunchy and crumbly. The center should look set and not glossy and edges just barely golden brown.
- To create perfect round cookies use a biscuit cutter, circle cookie cutter or a glass and gently go around the cookies immediately once removed from oven.
More Chocolate Chip Cookie Recipes:
- Cream Cheese Chocolate Chip Cookies
- Classic Chocolate Chip Cookies
- Chocolate Chunk Cookies
- Double Dark Chocolate Chip Cookies
- Gourmet Chocolate Chip Cookies
- Chocolate Chunk Coconut Cookies
- Chocolate Chip Coffee Cookies
- Jumbo Chocolate Chip Walnut Cookies
- Triple Chocolate Chip Cookies
- Chocolate Chip Butterscotch Peanut Butter Cookies
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup salted butter, softened
- 2 cups brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups all purpose flour
- 3 cups quick cooking oats
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F, and line at least 2 cookie sheets with parchment paper.
- In a stand mixer with paddle attachment or large mixing bowl with hand mixer cream together the salted butter and brown sugar. Mix on medium speed for 2-3 minutes.
- Next, beat in the eggs, one at a time, beating well after each addition. Then beat in the vanilla extract.
- Add the dry ingredients: all purpose flour, baking soda , salt and quick oats. Mix on low speed just until fully incorporated.
- Fold in the chocolate chips or mix in on low speed.
- Using a medium size scoop or scant 2 tablespoons, place cookie dough balls 2 inches apart on parchment lined cookie sheet.
- Bake cookies on center rack for 12-14 minutes and the edges are a light golden brown.
- Cool on pans for 2 minutes then remove to wire rack to cool completely.
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