These Oatmeal Chocolate Chip Cookies are packed with oats, chocolate chips, and incredibly soft and chewy. These cookies are so easy to make and delicious!
Are you a fan of oatmeal raisin cookies or oatmeal chocolate chip cookies? To be honest, I actually have a hard time choosing between the two. I’ll happily take a cookie with raisins or chocolate in it any day.
So many of you have made my oatmeal raisin cookies and absolutely loved them. They’re one of my favorite cookie recipes to date and bake up super soft, thick, and chewy. Which are three important factors when it comes to a good oatmeal cookie recipe.
Just like my other oatmeal cookie recipes, these cookies are so simple to make. You only need to chill the cookie dough for about 30 minutes and you may already have everything you need on hand to bake a batch right now!
These Oatmeal Chocolate Chip Cookies start out with some all-purpose flour, baking soda, cinnamon, and salt. You can leave the cinnamon out of these cookies if you prefer, but I find that cinnamon pairs really well in oatmeal cookie recipes.
You’ll also be using some unsalted butter, brown sugar, and granulated sugar. The brown sugar helps to add a little flavor and moisture to these cookies so they stay super soft even after a few days. Along with the butter and sugar, you’ll also be mixing in an egg (room temperature is best) and some vanilla extract.
Once you mix together the wet and dry ingredients, you’ll mix in some old-fashioned rolled oats and chocolate chips.
It’s also best to chill your cookie dough for at least 30 minutes. Chilling the dough will allow the butter to firm back up before you put it into the oven and create a much thicker cookie.
Once the cookies are baked, let them cool on the baking sheet for a few minutes before removing them. I prefer to bake my oatmeal cookies for about 12 minutes or just until they’re set so they’re super soft.
Baking Tips for Oatmeal Chocolate Chip Cookies
- When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- Be sure to use old-fashioned rolled oats in these cookies and not quick cooking oats. Quick cooking oats are pressed much thinner and don’t provide the same chewy texture in oatmeal cookies.
- Make sure to chill your cookie dough for at least 30 minutes so the cookies don’t spread too much in the oven.
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 grams) unsalted butter, softened to room temperature
- ½ cup (100 grams) brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 and ½ cups (150 grams) old-fashioned rolled oats
- 1 cup (190 grams) semisweet chocolate chips
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a medium-sized mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- In a separate large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for about 1-2 minutes or until well combined. Mix in the egg and vanilla extract, stopping to scrape down the sides of the bowl as needed. Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined. Mix in the oats, then the chocolate chips until just combined. Cover tightly and refrigerate for at least 30 minutes.
- Using a 1.5-2 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake in separate batches (keep the other batch of cookie dough in the refrigerator while the first batch bakes) at 350°F for 10-13 minutes or until the tops of the cookies are set.
- Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
Cookies will keep well in an airtight container on the counter for up to one week.
To freeze the cookies: You may freeze the cookie dough for up to three months. Bake frozen balls of cookie dough for an additional 1-2 minutes. You may also freeze baked cookies for up to 3 months, thaw to room temperature before serving.
Even more oatmeal cookie recipes to try!