Oatmeal Chocolate Chip Cookies

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Made with both rolled oats and quick oats for the best cookie texture, these oatmeal chocolate chip cookies are a cookie jar classic. They’re big and and chewy so there’s more to enjoy!

My husband works from home, so whenever I’m baking away, he pops into the kitchen like a dog looking for a bone. He’s my most reliable taste tester, even if I have to shoo him away to allow things to cool.

These oatmeal chocolate chip cookies have been in rotation a lot lately, and I know he’s not complaining. We love cookies around here, especially if they’re loaded with chocolate chips.

I tend to enjoy oatmeal chocolate chip cookies even more than regular chocolate chippers. The added oats make them so satisfying, and it balances out the sweetness from the chocolate and added sugar. 

Another reason we love these cookies is because there is no chilling required before baking. That means you’ll be on your way to delicious, melty chocolate chip cookies even faster!

Ingredients for oatmeal chocolate chip cookies

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Unsalted butter – Make sure your butter is at room temperature.
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla
• All-purpose flour
• Rolled oats – These are also sometimes labeled as old-fashioned oats.
• Quick oats
• Baking soda
• Cinnamon
• Salt
• Chocolate chips

Using a combination of quick oats and rolled oats gives these cookies a great texture that has just the right amount of chew. If you don’t have quick oats on hand, you can take rolled oats and pulse them a few times in your food processor to break them up.

Any variety of chocolate chip will work for this recipe. I usually go with the classic semi-sweet chocolate chips!

How to make this recipe

Preheat the oven to 350°F and line two baking sheets with parchment paper or reusable baking liner.

In a large bowl, cream together the butter and sugars until light and fluffy, about 3 minutes. Beat in eggs one at a time, then mix in vanilla.

In another bowl, stir together flour, both kinds of oats, cinnamon, baking soda, and salt. Mix the dry ingredients into the butter mixture.

Before the flour is completely mixed in, add the chocolate chips, stirring until evenly combined.

Scoop dough onto cookie sheets, leaving space between each cookie to allow for rising. For large cookies, use a 3-tablespoon cookie scoop. For small cookies, use a 1 1/2 tablespoon scoop.

Bake large cookies for 14 minutes, or small cookies for 10-11 minutes. Let cookies rest briefly on the baking sheet before transferring to a wire rack to cool completely. Repeat as needed with remaining dough.

Recipe tips

Add in the chocolate chips before the dry ingredients are fully mixed into the cookie dough. This helps ensure the dough doesn’t get overmixed once the chips are added.

Bake the cookies one sheet at a time for the most even bake. If you do bake two sheets at once, swap the baking sheets halfway through the baking time.

For perfectly round cookies, use a cookie scoop to shape the dough. Then after baking, use a large round cookie cutter to even out the edges. Place it around the cookie and gently swirl on the pan to bump the cookie. Note that the won’t work if the cookies are overbaked.

Store your cookies in a cookie jar or airtight container. They should stay chewy for multiple days. If they get too dry, place a slice of bread into the container. The moisture in the bread will help soften the cookies.

Want nutty cookies instead? Try my chocolate chip pecan cookies!

Oatmeal Chocolate Chip Cookies

Classic oatmeal chocolate chip cookies are big and chewy for a satisfying snack.

Author : Megan Myers

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Prep Time 10 minutes mins

Cook Time 14 minutes mins

Total Time 24 minutes mins

Servings 22

Calories 305 kcal

Ingredients

  

1/2x1x2x3x

• 1 cup unsalted butter, room temperature
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 ½ cups all-purpose flour
• 1 1/2 cups old-fashioned oats
• 1 1/2 cup quick oats
• 2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 2 cups semisweet chocolate chips

Instructions

• Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
• Cream together butter and sugars until light and fluffy, about 3 minutes. Add in eggs and vanilla and mix until combined.
• In a medium bowl, whisk together the flour, oats, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients. Just before combined, stir in chocolate chips and mix until incorporated.
• Use a large cookie scoop (3 tablespoons) to portion dough onto prepared cookie sheets. Bake for 14 minutes or until golden brown. Allow to sit on cookie sheets for about 2 minutes before removing them to a wire rack to cool completely. Repeat with remaining dough.

Notes

• Makes about 22 large cookies or 44 small cookies.
• To make small cookies, use a 1 1/2 tablespoon (medium) cookie scoop and bake for 10-11 minutes.
• Bake 1 sheet at a time for best results. If baking 2 sheets at once, rotate pans halfway through baking.

Nutrition

Calories: 305 kcalCarbohydrates: 37 gProtein: 4 gFat: 16 gSaturated Fat: 9 gCholesterol: 40 mgSodium: 115 mgPotassium: 165 mgFiber: 3 gSugar: 20 gIron: 2 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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