Oatmeal Chocolate Chip Cookies

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How can oatmeal get any better? Adding chocolate chips of course! These Oatmeal Chocolate Chip Cookies are the perfect mix between Oatmeal Cookies and Chocolate Chip Cookies, so chewy and sweet!

To know my husband is to know that Oatmeal Chocolate Chip Cookies are his very favorite. (The baked cookies and the cookie dough.) The chewy oats paired with the soft baked cookie and melty chocolate chips is so dreamy! There is absolutely a time and place for the original chocolate chip cookies, oatmeal chocolate chip are a great variation! If you’ve never had one, get ready to live!

 

Table of Contents

Ingredient Notes

Lot’s of common ingredients in this ingredients list, which means you could probably make these amazing Oatmeal Chocolate Chip Cookies today! Here’s what you’ll need:

• Salted Butter – I use and prefer salted butter for all my baking. However, if you prefer unsalted butter, increase the salt to 1 teaspoon. Don’t forget to soften this!
• Granulated + Brown Sugar – to sweeten. Brown sugar adds that slight molasses taste.
• Eggs – this helps add structure to the cookies.
• Vanilla – delicious flavor!
• Rolled Oats – it wouldn’t be an oatmeal cookie without oats! I recommend using old fashioned rolled oats.
• All-Purpose Flour – this fills out the cookies.
• Baking Soda + Powder – the leavening for the dough.
• Salt – to balance out all the flavors.
• Chocolate Chips – I used semi-sweet regular sized chocolate chip cookies but I also love using mini chocolate chips (for evenly distributed chocolate morsels).

How to Make Oatmeal Chocolate Chip Cookies

I use a tried and true, traditional method for making cookies! This simple approach ensures soft, chewy cookies with perfectly balanced flavor and texture every time. For full details on how to make Oatmeal Chocolate Chip Cookies, see the recipe card down below 🙂

Step 1: Preheat Oven and Prep

Preheat oven to 325°F (160°C). Line light-colored baking sheet with parchment paper and set aside. This helps the cookies bake evenly and prevents over-browning on the bottoms.

Step 2: Cream Butter and Sugars

In a large bowl, cream together the butter, brown sugar, and granulated sugar until the mixture is smooth, light, and fluffy. This step is key for creating a soft and tender cookie texture.

Step 3: Add Eggs and Vanilla

Add in the eggs and vanilla extract, mixing well until fully combined. Continue beating until the mixture becomes light and airy. Scrape down the sides of the bowl and mix again briefly to ensure everything is evenly incorporated.

Step 4: Mix in Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until a soft cookie dough forms. Be careful not to overmix. Gently fold in the chocolate chips by hand until evenly distributed throughout the dough.

Step 5: Bake and Cool

Scoop onto parchment paper-lined baking sheets using a 3 tablespoon scoop and bake until the edges are lightly browned and the centers are puffed but still slightly soft-looking.

Cool for a couple of minutes on baking sheets before transferring to cooling racks. Serve warm or at room temperature.

Want Smaller Cookies?

I used a large cookie scoop to create larger cookies, but feel free to use a 1 tablespoon scoop for smaller cookies. Bake 7-8 minutes at 325 degrees F.

Tools You’ll Need

You don’t need any special equipment to bake these cookies, but using a few reliable tools will make the process smoother and help you get consistent, bakery-style results every time. Here are my top picks:

Mixing Bowls

A good set of mixing bowls is essential for combining wet and dry ingredients. I like using sturdy bowls that give enough space to mix without making a mess.
👉 See the set I use here

Hand Mixer or Stand Mixer

Using a hand mixer or stand mixer makes creaming the butter and sugars much easier and helps achieve that light, fluffy texture needed for soft cookies.
👉 See my go-to mixer

Rubber Spatula

Perfect for scraping down the sides of the bowl and folding in chocolate chips. This ensures everything is evenly mixed without overworking the dough.
👉 Grab one here

Measuring Cups & Spoons

Accurate measurements are key for baking. These help you get the right balance of ingredients for perfect cookies every time.
👉 See my favorite set

Cooling Rack

A cooling rack allows air to circulate around the cookies so they cool properly without becoming soggy on the bottom.
👉 See one here

Tips for Success

• Use softened butter (not melted) : Make sure your butter is soft but not melted. This helps it cream properly with the sugars, creating a light, fluffy base for soft and chewy cookies.
• Don’t overmix the dough : Once you add the dry ingredients, mix just until combined. Overmixing can lead to dense, tough cookies instead of soft and tender ones.
• Use old-fashioned rolled oats : Stick with rolled oats for the best texture. Quick oats can make cookies too soft or cakey, while rolled oats give that classic chewy bite.
• Watch the bake time carefully : Remove the cookies when the edges are lightly golden and the centers still look slightly soft. They will continue to set as they cool, so avoid overbaking.

What to Serve with

• Homemade Vanilla Ice Cream : Creamy vanilla ice cream is the perfect match for warm cookies, creating a classic dessert combo.
• Mexican Hot Chocolate : Rich and comforting, hot chocolate pairs beautifully with the chewy texture of oatmeal cookies.
• Caramel Sauce : Drizzle warm caramel over cookies or use as a dip for an extra indulgent treat.
• Homemade Whipped Cream : Light and fluffy whipped cream adds a simple, airy contrast to the cookies.

Storage & Reheating

Keeping these oatmeal chocolate chip cookies soft and fresh is easy with a few simple tricks. The best way to store them at room temperature is in an airtight container with a slice of plain white sandwich bread. The bread helps retain moisture and keeps the cookies soft for days. A gallon-sized zip-top bag works especially well for this method.

For longer storage, freezing is a great option. You can freeze both baked cookies and unbaked dough, making it easy to enjoy fresh cookies anytime.

Freezing Baked Cookies

Once baked, allow the cookies to cool completely. Transfer them to an airtight container or zip-top bag and freeze for up to 1–2 months. When ready to enjoy, simply microwave one or two cookies for 10–15 seconds until warm and soft.

Freezing Unbaked Dough

To freeze cookie dough, scoop it into individual portions and place them on a parchment-lined baking sheet. Freeze for about 3 hours, or until firm, then transfer to an airtight container or zip-top bag. The dough will keep in the freezer for up to 1–2 months.

Reheating & Baking from Frozen

When ready to bake, remove the dough balls from the freezer and let them thaw at room temperature for 30 minutes to 1 hour. Bake as directed in the recipe card for freshly baked cookies with the same great texture and flavor.

FAQ

Can I use quick oats instead of rolled oats?

Yes, you can use quick oats, but the texture will be slightly softer and less chewy. Rolled oats are recommended for that classic oatmeal cookie texture.

Can I make the dough ahead of time?

Absolutely! The dough can be made in advance and stored in the refrigerator for up to 2 days. Let it sit at room temperature for a few minutes before scooping and baking.

Why did my cookies turn out flat?

Flat cookies are usually caused by butter that is too soft or melted, or not enough flour. Make sure to measure ingredients correctly and chill the dough slightly if needed.

Can I freeze oatmeal chocolate chip cookie dough?

Yes! Scoop the dough into portions and freeze them on a baking sheet. Once frozen, transfer to a freezer-safe bag and bake directly from frozen, adding a couple of extra minutes to the bake time.

Variations

• Add Nuts for Crunch : Stir in chopped walnuts or pecans for a little extra texture and nutty flavor. It adds a nice contrast to the soft, chewy cookies.
• Swap in Different Chips : Try using white chocolate, dark chocolate, or even butterscotch chips instead of (or along with) semi-sweet chocolate chips for a fun flavor twist.
• Make Them Oatmeal Raisin : Prefer a more classic version? Swap the chocolate chips for raisins to create a traditional oatmeal raisin cookie variation.
• Add Warm Spices : Mix in a little cinnamon or nutmeg for a cozy, spiced flavor that pairs perfectly with oats and chocolate.

More Recipes to Try

• Oatmeal Cream Pies
• Monster Cookies
• Blueberry Oatmeal Cookies
• Apple Oatmeal Cookies with Brown Butter Frosting
• Coconut Peanut Butter Oatmeal Scotchies
• Stuffed Peanut Butter Oatmeal Chocolate Chip Cookies
• Absolutely Loaded Oatmeal Cookies
• Peanut Butter Oatmeal Cookies

If you’re craving something sweet but don’t feel like baking, this Edible Cookie Dough is the perfect treat to try. It’s completely safe to eat and just as delicious.

These oatmeal chocolate chip cookies are truly worth making, whether you bake them today or save the recipe for later when the craving hits. They’re simple, satisfying, and guaranteed to be a hit with anyone who tries them. For exact measurements and step-by-step instructions, be sure to check out the printable recipe card below. Enjoy!

The printable recipe card is down below, enjoy!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.