Oatmeal Chocolate Chip Cookies

How can oatmeal get any better? Adding chocolate chips of course! These Oatmeal Chocolate Chip Cookies are the perfect mix between Oatmeal Cookies and Chocolate Chip Cookies, so chewy and sweet!

oatmeal chocolate chip cookies on cutting board

To know my husband is to know that Oatmeal Chocolate Chip Cookies are his very favorite. (The baked cookies…and the cookie dough.) The chewy oats paired with the soft baked cookie and melty chocolate chips is so dreamy! There is absolutely a time and place for the original chocolate chip cookies, oatmeal chocolate chip are a great variation! If you’ve never had one, get ready to live!

Main Ingredients Needed

Lot’s of common ingredients in this ingredients list, which means you could probably make these amazing Oatmeal Chocolate Chip Cookies today! Here’s what you’ll need:

  • Salted Butter – I use and prefer salted butter for all my baking. However, if you prefer unsalted butter, increase the salt to 1 teaspoon.
  • Brown Sugar – to sweeten with that slight molasses taste.
  • Granulated Sugar – to sweeten.
  • Eggs – this helps add structure to the cookies.
  • Vanilla – delicious flavor!
  • Rolled Oats – it wouldn’t be an oatmeal cookie without oats! I recommend using old fashioned rolled oats.
  • All-Purpose Flour – this fills out the cookies.
  • Baking Soda + Powder – the leavening for the dough.
  • Salt – to balance out all the flavors.
  • Chocolate Chips – I used semi-sweet regular sized chocolate chip cookies but I also love using mini chocolate chips (for evenly distributed chocolate morsels).

How to Make Oatmeal Chocolate Chip Cookies

I use a tried and true, traditional method for making cookies! For full details on how to make Oatmeal Chocolate Chip Cookies, see the recipe card down below 🙂

Step 1: Preheat Oven and Prep Pans

Preheat oven to 325 degrees. Line light-colored baking sheets with parchment paper and set them aside.

Cream butter together with brown sugar and granulated sugar.

Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure it’s evenly mixed.

Slowly incorporate dry ingredients to create cookie dough. Fold in chocolate chips by hand.

scooped oatmeal chocolate chip cookie on baking sheet

Step 3: Bake and Cool

Scoop onto parchment paper-lined baking sheets using a 3 tablespoon scoop and bake until the edges are lightly browned and the centers are puffed but still slightly soft-looking.

Cool for a couple of minutes on baking sheets before transferring to cooling racks. Serve warm or at room temperature.

Want Smaller Cookies?

I used a large cookie scoop to create larger cookies, but feel free to use a 1 tablespoon scoop for smaller cookies. Bake 7-8 minutes at 325 degrees F.

oatmeal chocolate chip cookies on baking sheet

How I Keep My Cookies Soft

The best method for storing and keeping cookies soft is to store in an airtight container with a piece of bread. I find that plain white sandwich bread works best for this and a gallon sized Ziploc bag. That way, your Oatmeal Chocolate Cookies can stay soft for days!

oatmeal chocolate chip cookies on baking sheet

Seriously make these babies today, and if not today, sometime soon!

The printable recipe card is down below, enjoy!

oatmeal chocolate chip cookies on baking sheet

Print

Oatmeal Chocolate Chip Cookies

How can Oatmeal Cookies get any better? Adding chocolate chips of course! These Oatmeal Chocolate Chip Cookies are perfectly chewy and sweet.
Course Desserts
Cuisine American
Keyword oatmeal chocolate chip cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 36 small cookies
Calories 157kcal

Ingredients

Instructions

  • Preheat oven to 325 degrees. Line light colored baking sheets with parchment paper and set aside. Cream butter together with brown sugar and granulated sugar.
  • Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure its evenly mixed.
  • Slowly incorporate dry ingredients to create cookie dough. Fold in chocolate chips by hand.
  • Scoop onto parchment paper lined baking sheets using a 3 tablespoon scoop and bake 12-14 minutes or until the edges are lightly browned and the centers are puffed but still slightly soft-looking. Cool 3 minutes on baking sheets before transferring to cooling racks. Serve warm or at room temperature.

Notes

I used a large cookie scoop to create larger cookies, but feel free to use a 1 tablespoon scoop for smaller cookies. Bake 7-8 minutes at 325 degrees F.

Nutrition

Calories: 157kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 103mg | Potassium: 42mg | Fiber: 1g | Sugar: 12g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

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