What are Oatmeal Chocolate Chip Cookies?
This Oatmeal Chocolate Chip Cookie recipe is so good I almost don't want to share it. They are pretty much the cookie of my dreams. Super chewy and gooey in the middle with a crispy edge and loaded with chocolate chips!! I love them and I know you will too!
Oatmeal Chocolate Chip Cookie Ingredients
- Unsalted butter, softened: I always use unsalted butter so I can control the salt content.
- Light brown & granulated sugar: Whip the butter with the sugars until light and fluffy.
- Eggs: you will need eggs to get the perfect chewy cookie
- Vanilla extract: this will take your cookies to the next level and deepend the flavor! I usually measure with my heart.
- All purpose flour: I have not tried substitutes, but gluten free 1:1 baking flour or almond flour should work.
- Baking soda + salt: Helps with flavor & rising your cookies.
- Old fashioned rolled oats + quick oats: most people use only old fashioned oats, but I honestly love mixing them for the perfect texture.
- Semi sweet chocolate chips: You can also use chopped up chocolate chunks. Use a good brand like Ghirardelli or Guittard.
FAQ
Can I make this with more than just chocolate chips?
I know a lot of people hate raisins, but raisins go great with this recipe. These Oatmeal Chocolate Chip Cookies are just as delicious with different mix-ins or totally plain! Here are a few you can use:
What are the best ways to make oatmeal chocolate chip cookies? A cookie scoop is amazing for evenly shaped cookies. Thanks to the oats, these cookies have a different shape than others. You can use a mason jar ring placed over the cookie and swirl it in a circle to get perfectly round & even cookies.
How do we store cookies? I would store them on the counter in an airtight container for a day or 2 and then transfer to the fridge. Keeping them chilled will keep them soft & chewy for longer. If you have a lot left over, layer with parchment paper to prevent the cookies from sticking together.
Can you freeze cookies? You can freeze the cooked and cooled cookies in an airtight container. I recommend layering with parchment paper. This will prevent the cookies from freezing together.
You can also freeze the cookie dough in separate balls. When you are ready to bake, add them to your parchment lined baking tray and add a few extra minutes (2-4).
Can I make these dairy-free? They SHOULD work with dairy-free butter or vegan butter like country crock. I wouldn't use coconut oil since that can change the taste and texture.
If you make these Oatmeal Chocolate Chip Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup old fashioned oats
- 1 1/2 cups quick oats
- 1 1/2 cups semi sweet chocolate
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, until well combined. Then, stir in the vanilla extract.
- Beat in the eggs, one at a time, until well combined. Then, stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the rolled oats and semisweet chocolate chips until evenly distributed throughout the cookie dough.
- Using a cookie scoop or spoon, portion the dough and roll it into balls, about 1.5 tablespoons each. Place the dough balls onto the prepared baking sheets, leaving some space between each one for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will continue to firm up as they cool.
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