Name: Recipe "Oatmeal Chocolate Chip Cookies"
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2.5 cup all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 0.75 tsp kosher salt; 1 cup unsalted butter (at room temperature); 1 cup packed light brown sugar; 1 cup granulated sugar; 2 large eggs; 2 tsp pure vanilla extract; 2.5 cup old fashioned oats; 2 cup chocolate chips; flaky sea salt (for sprinkling on top, optional)

Before you go, Cowboy Cookies or Biscoff Pumpkin Oatmeal Cookies are worth a click.

Why These Oatmeal Chocolate Chip Cookies Work So Well

These oatmeal chocolate chip cookies have a combo I can’t get enough of: chewy insides, lightly crisp edges, and melty pockets of chocolate. Old-fashioned oats give them a hearty texture, and a pinch of flaky sea salt on top balances all the sweetness. I’ve been making this recipe for years, and it never fails to disappear fast at parties.

Chewy texture from old-fashioned oats, not quick oats.
Crisp edges with soft, gooey centers.
Easy to make with basic pantry ingredients.

Key Ingredients for Perfect Oatmeal Chocolate Chip Cookies

Old-fashioned oats, These give the cookies a hearty, chewy texture. Quick oats will make them softer. Look for rolled oats rather than instant.
Unsalted butter, Use unsalted so you control the salt. Make sure it’s at cool room temperature, not melted.
Semisweet chocolate chips, They provide a balanced sweetness. You can swap in milk or dark chocolate chips if you prefer.

Kitchen Tools for Baking Oatmeal Chocolate Chip Cookies

Stand mixer or hand mixer, For creaming butter and sugars until light and fluffy.
Baking sheet, A heavy aluminum sheet bakes evenly. Line with parchment paper for easy cleanup.
Cookie scoop, Makes uniform dough balls for even baking.
Cooling rack, Allows air to circulate so cookies cool without soggy bottoms.

Tips for the Best Oatmeal Chocolate Chip Cookies

Start with butter that’s cool to the touch, not warm. If it’s too soft, the cookies will spread into thin discs. Use old-fashioned oats, they hold their shape and give the cookies a better chew than quick oats. When you measure flour, spoon it into the cup and level it off with a knife. Packing the flour leads to dry, dense cookies. Finally, mix the dough just until the flour disappears. Overmixing develops too much gluten and makes the cookies tough.

You can make the cookie dough up to 2 days ahead and keep it in the fridge. Cover the bowl tightly with plastic wrap. When you’re ready to bake, let the dough sit at room temperature for 10 minutes to soften slightly before scooping. For longer storage, freeze the dough in balls as described in the freezing section.

If you want to change things up, try folding in a handful of chopped pecans or walnuts for crunch. A teaspoon of cinnamon or a pinch of nutmeg adds warmth. For extra gooey pools of chocolate, swap the chips for chopped chocolate bar. You can also swap in peanut butter chips or white chocolate chips instead of semisweet.

What to Serve with Oatmeal Chocolate Chip Cookies

Serve these cookies with a glass of cold milk for a classic combo. They also go great with coffee or hot cocoa. For a bigger treat, sandwich a scoop of vanilla ice cream between two cookies. Or crumble them over yogurt for a sweet crunch.

How to Store Your Oatmeal Chocolate Chip Cookies

Keep the baked cookies in an airtight container at room temperature for up to a week. If you need to stack them, place a sheet of parchment paper between layers to stop them from sticking.

To freeze baked cookies, let them cool completely. Arrange them in a single layer on a baking sheet and freeze until solid, then move them to a freezer bag. They keep for up to 3 months. Thaw at room temperature before serving. To freeze the dough, scoop it into balls and freeze on a sheet. Once hard, transfer to a bag. Bake the frozen dough balls straight from the freezer, adding 1 to 2 minutes to the baking time.

How to Reheat Oatmeal Chocolate Chip Cookies

If you like your cookies warm and gooey, pop one in the microwave for 10 to 15 seconds. For a bigger batch, reheat them on a baking sheet in a 300°F oven for 3 to 5 minutes. This restores the crisp edges and soft centers.

Oatmeal Chocolate Chip Cookie FAQs

Can I use quick oats instead of old-fashioned oats?

Quick oats are finer and absorb moisture faster, so they will produce a softer, less chewy cookie. For the best texture, stick with old-fashioned rolled oats. If you only have quick oats, expect a more tender, cake-like cookie.

Why did my cookies spread too much?

Butter that is too soft or warm, or dough that isn’t chilled, can cause spreading. Make sure your butter is at cool room temperature. If your kitchen is hot, chill the dough for 20 minutes before baking. Also, too much sugar or not enough flour can contribute.

Can I reduce the sugar in this recipe?

You can reduce the total sugar by up to 1/4 cup, but it will affect spread and texture. The cookies may be less crisp and slightly less sweet. If you reduce too much, they may not brown as well.

How do I make these cookies gluten-free?

Substitute a 1-to-1 gluten-free flour blend that contains xanthan gum. Use certified gluten-free oats. The texture will be slightly different, more tender and less chewy, but still delicious.

Recipe

Oatmeal Chocolate Chip Cookies

The BEST oatmeal chocolate chip cookies! The cookies are soft and chewy on the inside, with a slightly crisp edge. The chocolate chips melt into gooey pockets of chocolatey goodness, while the oats lend a comforting, almost rustic quality to the cookie.

easyVegetarian

15 min

Prep Time

10 min

Cook Time

25 min

Total Time

Servings

Snack

Course

American

Cuisine

193 kcal

Calories

Ingredients

Servings

2.5 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
0.75 tsp kosher salt
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar

1 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
2.5 cup old fashioned oats
2 cup chocolate chips
flaky sea salt, for sprinkling on top, optional

Instructions

1
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
2
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
3
Using a stand mixer, beat the butter and sugars together until creamy. Stop and scrape down the sides of the bowl as necessary. Add the eggs and vanilla, mix until combined.

4
Add the dry ingredients to wet ingredients. Mix on low until just combined. Don't over mix. Stir in the oats and chocolate chips.
5
Use a cookie scoop and drop cookies on baking sheet, about 2 inches apart.
6
Bake for 10 to 12 minutes or until cookies are lightly browned around the edges and still soft in the centers. Remove cookies from oven and sprinkle with flaky sea salt, if desired. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.

Nutrition (per serving)

193kcal

Calorie breakdown

Protein7%16 kcal

Fat27%58 kcal

Carbohydrates66%140 kcal

How this was calculated — 12 of 12 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached2196 kcal

baking powderLeavening agents, baking powder, low-sodium5 kcal

baking sodaLeavening agents, baking soda0 kcal

kosher saltSalt, table0 kcal

unsalted butterButter, salted1721 kcal

packed light brown sugarSugars, brown912 kcal

granulated sugarSugars, granulated924 kcal

large eggsEgg, whole, raw, fresh3 kcal

pure vanilla extractVanilla extract29 kcal

old fashioned oatsOat bran, raw1476 kcal

chocolate chipsSnacks, M&M MARS, KUDOS Whole Grain Bar, chocolate chip2016 kcal

flaky sea saltSalt, table0 kcal

Serving size ≈ 51 g · 48 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: dessert, Oven Baked, vegetarian

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