Perfectly soft, chewy, and packed with delicious chocolate chips, these really are the Best Oatmeal Chocolate Chip Cookies. If you've been looking for a go-to oatmeal cookie recipe that delivers every time, this is the one you'll want to keep in your recipe book.
These cookies bake up golden and crisp on the edges while staying soft and chewy in the center. They've got all the goodness of a classic oatmeal cookie but with the bonus of rich, melty chocolate chips in every bite.
Table of contents
My Latest Videos
I've tested this recipe countless times, and it's my favorite from-scratch version to keep on hand for snack time, building cookie trays, or anytime a craving for something sweet hits.
If you love baking from scratch like I do, be sure to check out my tried-and-true recipes for Oatmeal Raisin Cookies and Oatmeal Cookies, both are easy, homemade favorites that you'll want to keep on repeat.
The Best Oatmeal Chocolate Chip Cookies
Besides the incredible flavor of these cookies, what I really love about this recipe is how easy and quick it is to make. There's no chilling required, and the cookies bake up with the best spread and soft, chewy texture.
That texture comes from properly creaming the butter and sugars together. Don't rush this step, give it a good 5 minutes to get light and fluffy. This helps create a soft, tender cookie every time.
Speaking of texture, it's important to use old-fashioned rolled oats in this recipe. Quick oats won't give you the same hearty, chewy bite. If you swap them in, just know the texture will be different.
I want to note that dark brown sugar makes a noticeable difference here. The extra molasses adds depth and richness that pairs perfectly with the oats and chocolate.
If you only have light brown sugar, don't worry, it works just fine and is what I used for years. But if you want to mimic the depth of dark brown sugar, just stir a teaspoon of molasses into the light brown sugar and you're good to go.
More Delicious Recipes
Homemade cookies always feel a little extra special, and this oatmeal chocolate chip cookie recipe is one I come back to again and again. It's simple, reliable, and delivers the perfect soft, chewy cookie every time.
Happy baking!
-Sky🩷
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
If you tried this Oatmeal Cookies recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comments below!
📖 Recipe
Best Oatmeal Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 2 cups old fashioned oats
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 ½ cups chocolate chips
- 7 ounces unsalted butter softened
- ½ cup granulated sugar
- ¾ cup dark brown sugar packed
- 2 large eggs room temp
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat an oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl combine the flour, oats, baking soda, salt and cinnamon. Set aside until needed.
- In the bowl of a mixer combine the softened butter, granulated sugar and brown sugar. Cream until light and fluffy. About 5 minutes.
- Add the eggs in, one at a time, scraping down the bowl as needed. Mix until fully combined. Add in the vanilla and mix well.
- Stir in the dry ingredients until fully combined. Now stir in the chocolate chips.
- Using a 1-ounce portion scoop or 2 rounded tablespoons, drop the cookies on the prepared baking sheet, leaving about 2-inches between each cookie. Gently press down on each cookie ball to slightly flatten them.
- Place in the oven and bake for 12 minutes. Allow to cool for a few minutes on the baking sheet before transferring to a cooling rack to finish cooling. Enjoy!
Tips For Freezing
To freeze, scoop the dough onto a parchment-lined baking sheet. Make sure the dough balls aren't touching. Freeze until solid, then transfer them to a freezer bag or airtight container.
For the best results, thaw the cookie dough completely in the fridge overnight or on the counter for a few hours before baking. This helps the cookies bake up with the best texture and spread.
Bake as directed once the dough is thawed.
Comments
No Comments