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Oatmeal Chocolate Chip Cookies
February 17, 2021
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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!
Oatmeal Chocolate Cookies | My Husband’s FAVORITE Cookie
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!
Main Ingredients Needed
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).
Or if you are looking to add raisins into this recipe see my Oatmeal Raisin Cookies!
How to Make Oatmeal Chocolate Chip Cookies
I use a tried and true, traditional method for making cookies! 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 degrees. Line light-colored baking sheets with parchment paper and set them aside.
Step 2: Make Cookie Dough
Cream butter together with brown sugar and granulated sugar.
Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure it’s evenly mixed.
Slowly incorporate dry ingredients to create cookie dough. Fold in chocolate chips by hand.
Step 3: 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.
The Secret to Storing Soft Cookies
The best method for storing and keeping cookies soft is to store in an airtight container with a piece of bread. I find that plain white sandwich bread works best for this and a gallon sized Ziploc bag. That way, your Oatmeal Chocolate Cookies can stay soft for days!
Freezing Oatmeal Chocolate Chip Cookies
If you want to store these cookies for even longer I suggest freezing them! Freeze baked or unbaked, either way you’ll have cookies for months 🙂
Baked
If you want to bake these in advance, follow the recipe instructions listed below and cool completely. Then store in an airtight container or zip-top plastic bags and freeze.
As long as they are in an airtight container, the baked cookies should last 1-2 months in the freezer.
To reheat, simply microwave one or two oatmeal chocolate chip cookies 10-15 seconds each until warmed.
Unbaked
To store unbaked oatmeal chocolate chip cookie dough, simply scoop into cookies, place on a baking tray lined with parchment paper, and freeze.
After 3 hours, the dough should be hard enough to transfer to an airtight container or zip-top plastic bag. This cookie dough will last 1-2 months in the freezer.
To bake, simply remove your dough balls, defrost on the counter for 30 minutes to 1 hour and bake as listed in the recipe card below.
More Cookie 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
Or if you’re looking for safe-to-eat dough, here you go Edible Cookie Dough!
Seriously make these babies today, and if not today, sometime soon!
The printable recipe card is down below, enjoy!
Oatmeal Chocolate Chip Cookies
How can Oatmeal Cookies get any better? Adding chocolate chips of course! These Oatmeal Chocolate Chip Cookies are perfectly chewy and sweet.
Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 1/4 cup rolled oats
- 1 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 325 degrees. Line light colored baking sheets with parchment paper and set aside. Cream butter together with brown sugar and granulated sugar.
- Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure its evenly mixed.
- Slowly incorporate dry ingredients to create cookie dough. Fold in chocolate chips by hand.
- Scoop onto parchment paper lined baking sheets using a 3 tablespoon scoop and bake 12-14 minutes or until the edges are lightly browned and the centers are puffed but still slightly soft-looking. Cool 3 minutes on baking sheets before transferring to cooling racks. Serve warm or at room temperature.
Notes
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.
Nutrition
Calories: 157kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 103mg | Potassium: 42mg | Fiber: 1g | Sugar: 12g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Awesome cookies!
Hello,
Can I use coconut flour instead of all purpose? And I don’t have baking powder I only have baking soda is that okay?
Hi. Just made these cookies and they are excellent. But want to let you know the following. I used the small cookie scoop and my convection oven with rack in the middle. If you flatten the balls, the cookie does cook in about 7 to 8 minutes. However, if left in the ball shape, they take about 15 minutes to cook. That’s one mighty fine cookie!
Spot on! Not too sweet, nice and chewy. I added 1/2 c walnuts and substituted margarine. One of the best cookie recipes I’ve used. I think having the oven at 325 and not the usual 350 made a difference, so you don’t get those occasional bottom burns. Every time I try one of Lauren’s recipes they never disappoint.
OMG I plan on making these cookies this weekend 1
Delicious! Definitely making these again. I think the lower baking temperature makes a difference.