Soft and chewy Oatmeal Chocolate Chip Cookies are hands down the BEST! Perfectly crisp on the outside, but chewy on the inside with tons of chocolate chips. It’s the perfect oatmeal cookie to fill your cookie jar with!
There’s nothing quite like the heartwarming taste of a freshly baked oatmeal chocolate chip cookie. A good recipe will always leave them chewy and soft, with plenty of chocolate loaded into each cookie. This recipe does just that!
I love pairing a warm cookie with a cold glass of milk…it just hits the spot! Some of my favorite cookie recipes are monster cookies, oatmeal raisin cookies, and chocolate crinkle cookies. I’ve even learned how to make cookie salad!
No matter what the occasion, there’s always a cookie that you can bake! These easy cookies are the perfect any-time dessert. Whether you need them to curb that after-dinner sweet tooth, or need to bring something to a potluck, this easy cookie recipe will always have you coming back for more!
Why You’ll Love Oatmeal Chocolate Chip Cookies
- These easy cookies only take 15 minutes to prep and 12 minutes to bake. Even though you have to chill the dough before baking, you can make them ahead and bake them just before you’re ready to serve!
- This recipe makes 48 cookies! It’s the perfect cookie to make to bring to a party or to gift to others.
- You’ll likely already have the ingredients for these cookies in your pantry and refrigerator.
Ingredients for Oatmeal Chocolate Chip Cookies
- Quick Oats – Quick oats are the key to an oatmeal chocolate chip cookie that is still perfectly moist and not crunchy and dry.
- Flour – Some people use oat flour in their oatmeal chocolate chip cookie recipe, but I prefer to use all-purpose flour along with the quick oats.
- Light Brown Sugar – If you’ve ever had a chocolate chip cookie with brown sugar and then one without, you can honestly say that the one with brown sugar is better! It just makes the flavor so rich.
- Eggs – Let you your eggs come to room temperature before using.
- Butter – Allow the butter to soften before mixing it into the cookie dough.
- Sugar – You’ll need a bit of regular granulated sugar to use alongside the light brown sugar.
- Chocolate Chips – I personally use semi-sweet chocolate chips, but you can use milk chocolate or dark chocolate too.
- Vanilla – A little bit of vanilla will contrast the chocolate chips in these cookies.
- Baking Soda – This helps your cookies rise.
- Cinnamon – Adding cinnamon to your oatmeal chocolate chip cookies takes them to the next level of goodness!
- Salt – If you choose to use salted butter, you may want to decrease or omit the salt.
How to make Chewy Oatmeal Chocolate Chip Cookies
In a large mixing bowl, combine butter, brown sugar, and white sugar with a hand mixer or stand mixer until fully combined.
Add in eggs and vanilla and beat until combined.
In a separate bowl, combine flour, baking soda, cinnamon, and salt. Whisk or stir together until thoroughly incorporated.
Add the wet ingredients to the dry ingredients and stir until just combined. Add in the oats and chocolate chips and stir until combined.
Chill the dough in the fridge for 1-2 hours.
Use a cookie scoop or spoon to form little dough balls and place them onto a baking sheet covered in parchment paper.
Bake for 10-15 minutes, or until cookies begin to brown.
Place the cookies on a cooling rack and allow them to cool.
Storage Tips for Easy Oatmeal Chocolate Chip Cookies
Room Temperature: Store your cookies in an airtight container at room temperature for up to 7 days.
Freezer: You can also freeze these cookies in an airtight container for up to 2 months.
How to Freeze Cookie Dough
You can also make the dough ahead of time and freeze it! This is a great way to have homemade cookie dough ready at the drop of a hat. Wrap the dough really well and freeze it for up to 2 months.
When you want to bake the cookie dough pucks just bake them as normal from frozen. Remember they might take an extra few minutes since they are frozen.
I wish! Sadly, just adding oats to the dough doesn’t make the cookies any healthier. But they sure do taste amazing!
Can I use chocolate chunks instead of chocolate chips?
Sure! Chocolate chunks tend to be much larger than chocolate chips though. So, be sure that they are evenly dispersed throughout the cookie dough before you bake your cookies.
Pro Tips for the Best Oatmeal Chocolate Chip Cookies
- Add chopped walnuts or pecans to the cookie dough batter before baking to make a loaded oatmeal chocolate chip cookie.
- Don’t skip chilling the dough! It’s a key step in keeping these cookies moist and chewy.
- In order to keep your cookies chewy, be sure you don’t over bake them. Bake your cookies just until the edge begin to brown, and then pull them out of the oven and cool them on a cooling rack so the hot pan doesn’t continue to bake them.
I love the nostalgic flavor of this oatmeal chocolate chip cookie recipe. These yummy cookies are a favorite of mine, so try them out!
More Cookie Recipes You’ll Love
- If you’re needing a quick chocolate chip cookie recipe, try this recipe.
- Everyone needs a good “stars and stripes” dessert for the 4th of July! So check out these tasty 4th of July Sugar Cookies.
- Molasses Cookies are another nostalgic favorite of mine!
- 1 cup butter softened
- 1 cup brown sugar packed
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups quick oats
- 1 cup semi-sweet chocolate chips
- In a large mixing bowl beat butter, brown sugar and white sugar until light and fluffy, about 2-3 minutes.
- Add in eggs and vanilla, beat until incorporated.
- In a separate bowl combine flour, baking soda, cinnamon and salt. Add to wet mixture and mix until just combined, do not over mix. Stir in oats and chocolate chips until just combined. Refrigerate dough for 1-2 hours.
- Bake in preheated oven at 350 degrees F for 10-12 minutes, until the outside of the cookie is just beginning to brown. Remove from oven, cool fro 2 minutes on sheet pan and remove to wire rack to finish cooling.