Oatmeal chocolate chip cookies are one of those things I’m picky about, because they can go dry real fast. When I make them, I want chewy centers, crisp edges, and enough chocolate that they actually feel like a cookie and not a compromise. This oatmeal chocolate chip cookie recipe leans into that. I’ve made them for years, and they’re the kind that stay burned in your brain. I even added freezing instructions to the recipe card boos, so y’all have no excuse not to make a big batch. Get into it!
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How to Make Oatmeal Chocolate Chip Cookies
These step-by-step photos show how to make the best chocolate chip oatmeal cookies, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Oatmeal Chocolate Chip Cookies Recipe
1. Add the flour, cinnamon, baking soda, baking powder, and salt to a medium bowl
Whisk together until evenly combined, then set aside.
2. Beat the butter on medium-high speed until smooth, then add both sugars
Continue beating until light and fluffy.
3. With the mixer running, add the eggs and vanilla
Scrape down the sides and bottom of the bowl to make sure everything is fully incorporated.
4. Finish the oatmeal chocolate chip cookie dough
Gradually add the dry ingredients on low speed until combined, then mix in the oats one cup at a time, followed by the chocolate chips. The dough will be thick and slightly sticky.
5. Use a large cookie scoop to portion the dough onto lined baking sheets
Space the cookie dough balls evenly. Then, cover and refrigerate until the dough is firm.
6. Bake until the edges are lightly golden, but the centers are still soft
Let your old fashioned oatmeal chocolate chip cookies rest briefly on the pan, then transfer to a wire rack to cool completely.
PRO TIP: I always check my baking soda and baking powder before making a recipe. For baking soda, stir a little into a splash of vinegar or lemon juice. If it bubbles right away, you’re good. For baking powder, add a small spoonful to hot water and look for immediate fizzing. No bubbles means it’s time to replace them, boos.
Full Oatmeal Chocolate Chip Cookies Recipe
Oatmeal Chocolate Chip Cookies Recipe
This oatmeal chocolate chip cookie recipe makes thick, chewy cookies with rolled oats and plenty of chocolate chips.
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In a medium bowl, whisk together flour, ground cinnamon, baking soda, baking powder and salt and set aside.
In the bowl of a stand mixer or using a large bowl and a hand mixer, beat the butter on medium-high speed until smooth, about 1-2 minutes. Add the brown and granulated sugar, then continue to beat until light and fluffy.
Keep the mixer running as you add the eggs and vanilla. Be sure to scrape down the sides and bottom of the bowl and mix again to make sure everything is combined.
Gradually add the dry ingredients to the wet ingredients and mix on a low speed until combined. With the mixer still running, add the oats in one cup at a time. Add in the chocolate chips or chunks. Once done, the dough will be thick and sticky.
Use an ice cream scooper (2″ sized) to scoop out the dough directly onto the baking sheets. Each sheet will fit 6 large cookies. Then cover and refrigerate for an hour or even 2 hours is better.
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
Bake for 12-14 minutes, or until the edges are lightly browned but the middles are still very soft.
Remove the cookies from the oven and allow them to cool off on the baking sheet for 5 minutes. Transfer them onto a wire rack to let them completely cool.
How to Store
Room Temp: Store the cookies in an airtight container or zip-top bag on the counter for 3-5 days. Toss in a slice of sandwich bread if you want to keep them soft and chewy!
Freezer: Let the cookies cool completely, then freeze them in a single layer on a parchment-lined baking sheet. Once solid, transfer to a freezer-safe zip-top bag and squeeze out the extra air. They will keep for up to 3 months. You can freeze the dough, too. Scoop it first, freeze until solid, then stash the dough balls in a freezer bag for up to 3 months. Bake straight from frozen, just add a minute or two to the bake time, and get at it!
Tip: For that fresh-out-the-oven taste, pop a cookie in the microwave for 6-8 seconds. You’ll thank me later.
Calories: 260kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 152mg | Potassium: 146mg | Fiber: 2g | Sugar: 17g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
Recipe Tips
If you’re short on brown sugar, you can make your own! Just mix granulated sugar with a little molasses until it looks and feels like brown sugar.
Make sure your butter is softened and your eggs are at room temp. This helps everything mix up smooth so your dough isn’t lumpy or greasy.
Do NOT skip chilling the dough. This step is key for thick, chewy oatmeal chocolate chip cookies. We ain’t got time for flat discs!
Watch the edges while they bake. Once they’re lightly golden, pull them out even if the centers look soft. They will firm up as they cool, and that’s how you keep them chewy.
Let the cookies sit for a few minutes after baking before moving them. Hot cookies are fragile, and giving them a minute helps them set so they don’t fall apart in your hands.
Recipe Help
No worries boos. I got you. You can either soften the butter faster by cutting it into smaller cubes and letting it sit for around 15 minutes or popping in the microwave for 5-second intervals until it softens. Just keep an eye on it because it can melt, and we don’t want that!
You probably didn’t chill your dough long enough. I like to chill this dough at least an hour but it’s even better if you chill for 2.
