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Home > Holidays > Christmas > Oatmeal Chocolate Chip Cookies
November 10, 2018 | 102 Comments
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Delicious and flavorful Oatmeal Chocolate Chip Cookies — crisp on the edges and a soft, chewy center with plenty of chocolate.
If you like oatmeal raisin cookies, this recipe works great (just swap chips for raisins). Or try these old-fashioned Oatmeal Cookies to skip out on chocolate/raisins completely! And after you’ve gotten your oatmeal fix, you’ve got to try these famous Snickerdoodlesor soft and chewy peanut butter cookies!
Oatmeal chocolate chip cookies
Soft, chewy, buttery, and best of all CHOCOLATEY: these Oatmeal Chocolate Chip Cookies are the absolute best! I don’t know if it makes me boring, but oatmeal cookies are hands down my favorite cookie and this recipe is the BEST. Plus these cookies are very easy to make. Read on about how to make them and a few quick tips for making these cookies absolutely perfect.
How to make Oatmeal Chocolate Chip Cookies
The process for making these cookies isn’t too different from your standard cookie recipe — beat together wet ingredients, add dry ingredients, mix, and then chill the dough. Chilling the dough makes a huge difference in both the flavor and the texture of the cookies.Without chilling the dough, your cookies will spread and you’ll miss out on the soft chewy texture.
Tips for making the perfect Oatmeal Chocolate Chip Cookies
- Precise measuring – if you use too much flour, you’ll end up with dense, overly puffy cookies. Spoon your flour into the measuring cup (if you scoop it into a measuring cup, it usually gets packed in too tightly) and level it off with the flat edge of a table knife.
- Slightly under-bakefor the delicious super soft and chewy texture we all love! Over-baked oatmeal cookies lose their chewy texture and a lot of flavor.
- Measure dough balls: For completely even baking from cookie to cookie, I LOVE and recommend using afood scale.
- Add additional chocolate chips on top: Though completely optional, not only does it make your cookies beautiful, but it also ensures you’re getting chocolate in every single bite! Right after the cookies come out of the oven, you can press a few chips into the top of them.
Oatmeal Chocolate Chip Cookie recipe FAQS:
Are oatmeal cookies healthier than chocolate chip?
Oatmeal Chocolate Chip cookies contain more fiber and proteinthan chocolate chip cookies (thanks to the oats), but they also contain more overall calories. (While oats have a better nutritional value, they also have more calories.)
That said, anytime you make baked cookies at home it’s going to be a healthier choice because you know exactly what is getting added into them. Click here if you’re interested in making Healthy Oatmeal Chocolate Chip Cookies OR(healthy) Peanut Butter Oatmeal Chocolate Chip Cookies.
Can I use old-fashioned oats instead of quick oats?
Yes! Old-fashioned oats are recommended for these chocolate chip oatmeal cookies. Because quick oats are so small they basically act like a flour and will make the oatmeal cookies have a completely different texture.
That’s not a bad thing, but the rest of the recipe needs to adjust for the different oats. If you only have quick oats, this oatmeal creme pie recipe uses them!
What makes a cookie chewy?
These chocolate chip oatmeal cookies are soft and chewy! My number one tip for keeping them that way: do not over-bake. Over-baked cookies lose their texture, chewiness, and a lot of flavor.
Can I freeze Oatmeal Chocolate Chip Cookies?
Yes! To freeze baked cookies: Place completely cooled cookies on a baking sheet and freeze until solid. Next, place the cookies in freezer bags or freezer-safe plastic container, layering parchment paper in between each row of cookies. Freeze for up to 3 months.
To freeze unbaked cookies: Place shaped cookie dough balls on a baking sheet and freeze until solid. Place frozen cookie dough balls in a freezer bag or plastic freezer-safe container. When ready to bake, you don’t havetothawthecookie dough. Simply place the frozen dough onto a baking sheet and bake for 2-3 minutes longer than the recipe indicates.
More Amazing Cookie Recipes
- The Best Snickerdoodle Cookies (all 5-star reviews)
- Oatmeal Creme Pie
- Soft and Chewy Peanut Butter Cookies
- Thumbprint Cookies
- Almond Joy Cookies
- Edible Cookie Dough
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Oatmeal Chocolate Chip Cookies
4.87 from 44 votes
- Review this recipe
Delicious and flavorful Oatmeal Chocolate Chip Cookies -- crisp on the edges with a soft, chewy center with plenty of chocolate.
Print Recipe
Oatmeal Chocolate Chip Cookies
4.87 from 44 votes
- Review this recipe
Print Recipe
Delicious and flavorful Oatmeal Chocolate Chip Cookies -- crisp on the edges with a soft, chewy center with plenty of chocolate.
Course Dessert
Cuisine American
Keyword oatmeal chocolate chip cookies
Prep Time 15 minutes minutes
Cook Time 8 minutes minutes
Chilling Time 1 hour hour
Total Time 23 minutes minutes
Servings 20 cookies
Chelsea Lords
Calories 303kcal
Author Chelsea Lords
Ingredients
- 1 cup (equivalent of 16 tablespoons) unsalted butter, at room temperature
- 1 cup dark brown sugar, packed (light brown sugar works)
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 2 large eggs, at room temperature
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- scant 1 teaspoon salt (I use fine sea salt)
- 3 cups old-fashioned oats, not quick oats
- 1 and 1/2 cups white all-purpose flour, when you measure make sure to spoon and level
- 1 and 1/2 cups milk chocolate chips, separated*
- Optional: Fleur de Sel French Sea Salt (if you like salty sweet!)
Instructions
In a large bowl, add the ROOM TEMPERATURE (not melted or softened) butter, brown sugar, and white sugar. Beat until smooth and creamy, about 2-3 minutes. Add the eggs and vanilla extract and beat until combined, scraping the sides as needed.
On top of the wet ingredients, add the cornstarch, baking soda, salt, and old-fashioned oats. Beat to combine. Once ingredients are combined, add in the flour (make sure to spoon and level this measurement!) Mix until JUST combined being careful to not over-beat the mixture. Using a spatula, fold in 1 cup of the chocolate chips.
The dough is quite sticky -- don't worry--the oats will absorb the wetness of the dough and become thicker as it chills. Cover and chill the oatmeal dough for an hour. (If you chill longer than a few hours, let the dough sit at room temperature for 15-20 minutes before trying to roll dough balls -- it gets hard!)
Preheat the oven to 350 degrees F. Line your sheet pans with a silpat liner or parchment paper.
Roll cookie dough balls (if you have a food scale -- 1.7 ounces). Roll the balls higher rather than wider (see photos) and place on the prepared sheet pan. Bake 8-11 minutes watching the cookies carefully near the end of baking. Err for slightly under-baking to keep these cookies soft and chewy! They might look a tiny wet in the center, but will harden as they cool!
Let the cookies stand on the cookie sheet for a few minutes before removing from the sheet pan. Take reserved chips and press into the tops of the cookies -- this ensures you get chocolate in every bite and they look pretty! If you like salted cookies, add a tiny sprinkle of sea salt to your cookies! (Totally optional!)
Video
Recipe Notes
*We LOVE Ghirardelli orGuittard milk chocolate chips in these cookies, but use your favorite type of chocolate chip (semi-sweet or dark). To use raisins, soak the raisins in hot water for 10 minutes, drain and thoroughly dry, and then add to these cookies in place of the chips.
Nutrition Facts
Calories: 303kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 184mg | Potassium: 118mg | Fiber: 1g | Sugar: 24g | Vitamin A: 323IU | Calcium: 32mg | Iron: 1mg
We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.
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Oatmeal Chocolate Chip Cookie Recipe highly adapted from AllRecipes.
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Leave a Comment:
I am not sure what happened but the cookies ended up like little balls. They never spread out at all. And I am wondering what the purpose of the cornstarch is? No other recipes have that in them. It is a thickening agent and they are already pretty thick.
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How did you measure your flour? If you scoop it into a bag it is going to pack in way more flour than spooning and leveling the measurement. And did you chill for longer than an hour?
Cornstarch makes them soft, not thick 🙂Reply
These were amazing! Thank you for the recipe!!!!Reply
So happy to hear it; you’re welcome! 🙂 Thanks for the comment and review Sara!
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Made these with whole wheat flour. My cookie curse may be over as these are the first cookies I have made,besides sugar cookies, that have turned out.Reply
Yay!! So happy to hear that! Thanks for the comment Fiona!
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Hi chelsea, i made this cookies. And i loooooove them. My friends love them too, and they started placing orders.
Thank you so much for sharing this recipe.Reply
That is so awesome! Thank you so much for sharing Joy! 🙂
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I skipped the cornstarch but did everything else the same and they still turned out great! I pressed roasted unsalted almond slivers into them when they came out of the oven and the almond flavor added umami. Delicious! Thanks for the new recipe, Chelsea!Reply
MMM!! I need to try these with almond slivers! Sounds delicious! Thanks Gina! 🙂
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Wish I could send you the photos. I just made them again for some
French relay marathon runners and they turned out even better this time!Reply
I’d love to see them Gina!! 🙂 Feel free to email me at chelsea @ chelseasmessyapron.com (no spaces in between :))
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I add toffee bits to half the batch and my mom loved it. They came out great thanks ?Reply
Mmmm toffee bits sound awesome! I’m so glad they were enjoyed. Thanks for your comment April! 🙂
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My son brought home a container of premixed dry ingredients for oatmeal chocolate chip cookies but I can not find a recipe for the measurements I’m trying to figure out what wet ingredients do I need to go with these dry ingredients 1 cup all purpose flour 1/2 teaspoon backing soda
1/2 teaspoon salt
1/3 cup white sugar
1/3 cup brown sugar
1/2 cup uncooked oatmeal
4 tablespoons chocolate chips please email me at [emailprotected] I’m wanting to make cookies with him on SundayReply
Hey Amanda, I really couldn’t give you exact amounts without personally testing/working through that recipe. I’d recommend adding that mix of measurements to this recipe and adding additional dry ingredients. Good luck!
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Definitely didn’t come out chewy or crispy .. I followed the directions verbatim and they came out puffy. I thought the cornstarch was a little odd so maybe that has something to do with the consistency? They do taste good however.
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Did you make any recipe substitutions? Cornstarch helps make them soft and chewy, it shouldn’t mess with consistency. If they were puffy, it likely could be over-measured flour (too much flour you’ll have cakey/puffy cookies). I’d recommend spooning flour into a measuring cup and then gently leveling it off the top with the back of a butterknife to avoid packing in too much flour. Let me know if that helps you achieve the perfect cookies 🙂
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Awesome – everyone loved these cookies. My husband at a dozen before our guests arrived! They all disappeared!!
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Ahh I’m soo happy you guys loved this! Thanks! 🙂
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I love your enthusiasm so this will be my first attempt. I know flour amount is critical – may I suggest giving the amount in weight for best accuracy? Thank you for sharing your recipe!
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Thanks so much Beth!! I’m working on adding weight to all my baked goods; stay tuned 🙂
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They are SO perfect. Like actually perfect! I receive so many compliments from these cookies. Your directions are excellent ??Reply
Ahh I am soo happy to hear this! Thanks so much! 🙂
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These are delicious! I always love finding new cookie recipes to make with my girls!Reply
Idk what I did wrong. I even spooned flour into the measuring cup and leveled it off and the dough was very thick and crumbly and the cookies came out as balls. I only made some and froze the rest. Hopefully, they will turn out correctly after baking the frozen ones.
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Did you use old fashioned oats?
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My family loves these cookies! Best ever!Reply
These are my faaaaaaavorite cookies! The sprinkle of salt on them is perfect.Reply
Wow! These are just what I was looking for to satisfy my sweet tooth! Yum!Reply
Thanks for the recipe! i’ve tried to make it with a little bit less sugar! It tastes sooooo delicious! although they dont come out really flat but still good !! ^^Reply
Since kindergarten I have baked chocolate chip cookies for my daughter on the first day of school. This year she has headed off to college and my husband and I are headed down for bid day. With the start of school following up next week I can continue our tradition. These are the best ones I have ever made. I know she will live them and have a little piece of home in her new dorm room. Thanks so much!!!Reply
Just a side note. I have stated using organic sugar and it really enhances all of my baking plus I used the new Nestles 3 ingredient semi sweet chocolate chips…delish!
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I am seriously so flattered by this! Also what a sweet tradition, I’m totally going to have to implement this with my kids! Thanks so much for your comment! 🙂
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I made both the Oatmeal, and the Chocolate Chip Versions and my family absolutely devoured and loved these cookies!
Your precise measuring tips helped a lot, as did refrigerating before cooking them, plumping up the raisins in hot water was genius (they were delicious), the Ghirardelli chocolate chips were sooo good. I did under bake them to keep them chewy :). No cinnamon was needed the flavor was perfect without it.
My only suggestion is to Print and Immediately bookmark this recipe, so you don’t spend hours searching the internet looking for it when your family has a craving for these delicious Oatmeal Cookies !!Reply
Awe LOVE hearing this!! Thanks so much Mary 🙂
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Made them today and they’re yum thanks Chelsea!Reply
So happy to hear it! Thanks Karen 🙂
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Omg! I’m blown away. These are the best chocolate chip cookies I’ve ever made. EVER. Loved your directions and I’m so thankful I stumbled upon you and your cookie wisdom! Thank you, thank you!!
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Got so excited I forgot to post my 5 star rating! ? Thank you again!!Reply
Awe thank you Kayla!! So glad these were a hit 🙂
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Just made these….. The BEST recipe I’ve ever used. This may be the perfect cookie!Reply
Yay!! So thrilled to hear that! Thanks Pete 🙂
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I decided to add in a tad of almond extract with the vanilla, and added in dried cherries with the chocolate chips!
Omg! Heavenly! Thanks for this great recipe!Reply
Sounds delicious!! Thanks Joyce 🙂
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Baked them and loved them.. It was my first time making oatmeal cookies and was so glad I don’t have to undergo the “experimental” stage.. Have to use whole rolled oats though, as old fashioned ones are quite hard to find in my area, and quite pricey too..
Can you also share how long is the shelf life?Reply
So happy to hear you enjoyed these! We like them best within 2-3 days of being made, but they’ll last up to a week in an airtight container 🙂
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Does this recipe call for granulated or confectioners sugar?
thanks!Reply
Granulated
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Should I defrost the BAKED frozen cookies in the oven for a couple of minutes? thanks!
Reply
I wouldn’t! Just let them thaw out at room temperature
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These are definitely the best oatmeal cookies ever. I’ve made them 3 times now and they are a huge hit each time. I did however calculate different calories. That recipe made me about 25 cookies for about 230 calories per cookie!Reply
So happy to hear you’ve enjoyed them; thank you Marissa!
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Hi,
I am keen to try these soon. How do I get my cookies to have that ‘shrivelled’ messy look, exactly like the ones in your photos? And how did you shape your dough balls before baking?Thanks,
IsabelleReply
Hey Isabelle, the cookies should look the same as the photos if you follow the directions closely 🙂 I wrote them exactly for how I created the cookies in the image. You can also see in the post a photo of the shape of the dough balls before baking
Reply
Amazing post. Great recipe of oatmeal chocolate chip cookies keeps posting like this my children like cookies so much.Reply
I’m so happy to hear this! I definitely will! Thanks so much for your comment. 🙂
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Great recipe for COVID rainy days. We were very happy with the texture. Chewy with slightly crispy outside.
Thank you!Reply
So happy these were able to brighten your day and so glad you loved them! Thanks for your comment Marla! 🙂
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These were delicious! Definitely yielded way more than my boyfriend and I can consume. If freezing the baked cookies, what is the best way to warm them?Reply
Hey Chandler! I’m so happy you guys enjoyed these cookies! I love freezing cookies and usually just grab one out and stick it in the microwave for about 20 seconds and it’s just as delicious. You can also defrost them in the oven at 275 degrees for about 10 minutes! 🙂
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I have made theSe every weekend for the past month! They are a major hit in my house 🙂Reply
So happy to hear that! 🙂
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tried them and they turned out yummm. Used raisins, soaked for 10 mins in hot water, worked beautifully.
really enjoyed the sea salt taste in them too :)!
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Awesome! So happy you enjoyed 🙂
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hey Chelsea, these cookies are amazing! The only problem I’m having (I made this batch 2 times) is that some of the cookies stay in tight little balls after baking and some spread out real wide. I try to roll them evenly with the same pressure. Do you know why this is happening?
Reply
Thank you Christine! 🙂
Oh interesting! It sound like you might have some uneven heating in your oven, which is pretty common. I’d recommend testing your oven with a thermometer in a few spots and seeing how it differs and if that is the culprit.
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Wonderful cookies! My family loved them . I’m now baking them for my neighbors to uplift their spirits during difficult times. Thank you👍🍪Reply
You are so kind! <3 Thank you for the comment!
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I made these last night but used raisins instead of chocolate chips. I left the room to give my baby a bath and came back and half of the pan was gone. My husband and two sons-one of whom doesn’t really like cookies-devoured these. The texture is incredible and they have the perfect amount of sweetness/saltiness. This is our new go to for oatmeal cookies. Mine spread more than the picture, but were still thick and soft in the middle with a slightly caramelized edge. Amazing!Reply
So happy you enjoyed these cookies! 🙂 Thanks for the comment and review 🙂
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I’ve been making these for about a year now, and I finally had to comment when I pulled up the recipe to make it yet again today. These are the best chocolate chip cookies in the entire world!!! I do the Ghirardelli dark chips in the cookie dough and then press semisweets in on top. Chocolate chip cookies are my favorite dessert, and I haven’t made a single other recipe since I found this one. My whole family loves this recipe. Thank you so much for sharing it with us! ❤️
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This is the best compliment! Thank you so much Claire! 🙂
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Over many decades I have tried lots of different oatmeal and chocolate chip recipes looking for the perfect one.
Today I found yours. Yay. They were the best ones ever.
I added half a cup of chopped walnuts for extra flavour and because I like them. I had no cornflour so used arrowroot, and I had no dark brown sugar so used soft brown sugar and a tablespoon of treacle. They were really delicious, soft and thin, just like you promised. My husband also thinks they are perfect so this is the recipe I will use from now on – no more searching. It has just taken fifty years but worth the search.
Thank you so much.Reply
This is seriously the best comment ever! I am so beyond happy to hear this! Thank you so much for your kind words and tips on the substitutions! 🙂
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Thanks for sharing your recipe, really It’s the best I’ve ever baked.Reply
I am so happy to hear! Thanks Monique! 🙂
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I have made these cookies many times and shared the recipe with many friends. They always turn out really well. It’s quite honestly my favorite cookie recipe!Reply
I’m so happy to hear! Thanks for your comment! 🙂
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Once again you have proven what an amazing baker you are Chelsea ! I made these today and they came out amazing and I used the raisins instead of the chips. I have yet to find a recipe of yours that isnt excellent ! I am so glad I found you !
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Awe you’re the best!! Thank you so, so much 🙂
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These cookies are the bomb diggity, the only downside is that they were gone too fast.Reply
Haha!! Thanks Grace!
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These are absolutely the best chocolate chip cookies. I have passed your recipe on to friends!Reply
Awe thanks so much Marg! I appreciate that 🙂
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These cookies were awesome! Followed the recipe and they turned out great.Reply
So happy to hear! Thanks Lisa! 🙂
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I melted the butter by mistake . What will it do to the cookies?
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They’ll spread; I’d just chill the dough for longer!
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I have made these delicious cookies so many time! Absolutely delicious, especially with a few grains of salt to make them a 10+ Already following you, thanks for all good recipesReply
I am SO happy to hear this! Thanks Marg! 🙂
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Have to say, these taste quite plain. I followed the recipe to a t and I agree with the other commenter – they didn’t spread at all – I had to press them down with a fork.
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If they didn’t spread much it might be that you have too much flour in the batter (which would also make them taste lackluster!)
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Hi! Do you press the reserve chocolate chips on top when the cookie come directly from the oven OR after they sit for a few minutes?
Looking forward to baking these!
Thanks!Reply
Right out of the oven 🙂 Enjoy!
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They turned out beautifully & tasted oh so yummy!! Thanks for the great recipe!Reply
So thrilled you loved these Oatmeal Chocolate Chip Cookies! Thanks Shelia! 🙂
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Hi, again! What’s your thought on adding pecans to this recipe? If agreeable … what measurement would you suggest?I’d suggest this recipe instead: https://www.chelseasmessyapron.com/oatmeal-pecan-cookies/ 🙂
Can you add 1 cup flaxseed to this recipe?
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I wouldn’t recommend it!
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This recipe was given to me by my neighbor after she made these cookies for us, and they disappeared in the second. They were delicious. I cannot wait to make them myself. Do you ever use a cookie Baller? Any idea what size 1.7 ounces is for those of us who do not own a kitchen scale? Thanks very muchReply
