If you’re searching for a homemade treat that strikes the perfect balance between hearty comfort and just the right touch of sweetness, these Oatmeal Chocolate Chip Cookies absolutely deliver. With each bite, you get the chewy charm of oats meeting the rich decadence of semisweet chocolate, all wrapped up in a fragrantly buttery cookie. Whether you want to impress friends or simply treat yourself after a long day, whipping up a batch of Oatmeal Chocolate Chip Cookies transforms the simplest pantry staples into something truly special that everyone will crave.
Ingredients You’ll Need
The beauty of these Oatmeal Chocolate Chip Cookies is in their simplicity—every ingredient plays a role in texture, flavor, or that iconic golden color. There’s nothing fancy here, just pantry classics that come together for cookie perfection.
- Unsalted butter (1 cup, softened): Brings richness and keeps the cookies tender.
- Brown sugar (1 cup, packed): Adds moisture and a subtle caramel undertone.
- Granulated sugar (1/2 cup): Balances the sweetness and helps create those crisp edges.
- Eggs (2 large): Bind the dough together so your cookies don’t crumble apart.
- Vanilla extract (1 teaspoon): Elevates the overall flavor with aromatic warmth.
- All-purpose flour (1 1/2 cups): Gives the cookies structure without making them heavy.
- Baking soda (1 teaspoon): Helps the cookies rise just enough for a soft bite.
- Salt (1/2 teaspoon): Balances sweetness and enhances all those big flavors.
- Old-fashioned oats (3 cups): The star of the show, delivering chewiness and rustic heartiness.
- Semisweet chocolate chips (1 1/2 cups): Melt just enough to create those irresistible chocolatey pockets in every bite.
How to Make Oatmeal Chocolate Chip Cookies
Step 1: Prep Your Baking Sheets and Oven
Let’s make sure nothing sticks! Line two baking sheets with parchment paper and preheat your oven to 350°F (175°C). This simple step ensures easy cookie removal and even baking—plus, cleanup is a breeze.
Step 2: Cream the Butter and Sugars
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture looks pale, light, and fluffy. This process introduces air, keeping your Oatmeal Chocolate Chip Cookies soft yet satisfyingly chewy. Take your time here—the fluffier this mixture gets, the better your cookie texture will be!
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. These wet ingredients help bind the dough and infuse every cookie with that inviting, homey aroma we all love.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together your flour, baking soda, and salt. This extra step ensures that your rising agents are evenly distributed, so each cookie bakes up beautifully.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring gently just until everything looks combined. Overmixing can lead to tougher cookies, so stop as soon as you see the flour disappear.
Step 6: Stir in the Oats and Chocolate Chips
Fold in the old-fashioned oats and semisweet chocolate chips until they’re evenly spread throughout the dough. Don’t hesitate to swap in dark chocolate chips or a handful of dried fruit if you’re in the mood for a twist!
Step 7: Portion and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each dollop. Bake for 10 to 12 minutes or until the edges are golden and the centers look just set. The smell at this point is pure heaven!
Step 8: Cool and Enjoy
Let your Oatmeal Chocolate Chip Cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling. This quick rest gives them ideal texture—perfectly crisp edges and chewy middles.
How to Serve Oatmeal Chocolate Chip Cookies
Garnishes
Sometimes a little extra goes a long way. Try a light sprinkle of flaky sea salt on top of the warm cookies for a sophisticated sweet-salty touch. Or drizzle with melted chocolate for extra decadence—simple, but it brings out the true star in each Oatmeal Chocolate Chip Cookie.
Side Dishes
Pair your cookies with a tall glass of cold milk for ultimate nostalgia, or set them out with a mug of your favorite coffee or hot cocoa for grown-up cookie hour. I even like to serve them with a scoop of vanilla ice cream for a playful dessert everyone will remember.
Creative Ways to Present
Stack and tie your Oatmeal Chocolate Chip Cookies with some rustic bakery twine for gifts, or arrange them on a tiered platter for a festive cookie table. If you’re in a party mood, sandwich two cookies around a scoop of ice cream for homemade ice cream sandwiches that disappear in a flash.
Make Ahead and Storage
Storing Leftovers
These Oatmeal Chocolate Chip Cookies keep beautifully in an airtight container at room temperature for up to 5 days. Tuck a slice of bread into the container—strange as it sounds, it helps keep the cookies moist and chewy for longer!
Freezing
You can freeze the baked cookies (once cooled) in a well-sealed freezer bag for up to 3 months. They thaw just as chewy and delicious as ever. For maximum freshness, separate layers with parchment paper.
Reheating
Want that fresh-from-the-oven goodness? Warm a cookie in the microwave for about 10 seconds, or pop a batch in a low oven for just a couple minutes. The chocolate gets perfectly gooey and the house smells like you just baked them all over again.
FAQs
Can I use quick oats instead of old-fashioned oats?
Quick oats will work in a pinch, but the classic heartiness and chew of old-fashioned oats are what set these Oatmeal Chocolate Chip Cookies apart. Quick oats can make the texture a bit softer and less defined.
What can I substitute for semisweet chocolate chips?
You can use dark chocolate, milk chocolate, or even white chocolate chips. For a grown-up twist, try chopped bittersweet chocolate or add some dried cherries or chopped nuts alongside the chips.
Why are my cookies spreading too much?
If your Oatmeal Chocolate Chip Cookies are spreading a lot, the butter may be too soft or even melted. Try chilling your dough for 30 minutes before baking and make sure you’re measuring your flour accurately.
How do I make my cookies extra chewy?
Slightly underbake the cookies and let them finish setting up as they cool on the baking sheet. Extra brown sugar and not overmixing the dough also help create that dreamy, chewy texture we all crave.
Can I make the dough ahead of time?
Absolutely! You can keep the dough chilled in the refrigerator for up to 48 hours before baking, which can actually enhance the flavor. Or, scoop the dough onto a tray, freeze until solid, then transfer to a freezer bag for cookies on demand.
Final Thoughts
Baking a fresh batch of Oatmeal Chocolate Chip Cookies will make your kitchen feel cozy, fill your home with an irresistible aroma, and guarantee big, happy smiles. Treat yourself to this classic favorite—you truly can’t go wrong with a warm, chewy cookie made from the heart. Go ahead, grab your apron and let’s bake up something memorable!
Print
Oatmeal Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Oatmeal Chocolate Chip Cookies are the perfect combination of chewy oats and rich chocolate chips. Easy to make and even easier to enjoy!
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins:
- 3 cups old-fashioned oats
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars: In a bowl, cream butter, brown sugar, and granulated sugar until fluffy.
- Add eggs and vanilla: Mix in eggs and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt.
- Mix wet and dry: Gradually combine wet and dry ingredients, then fold in oats and chocolate chips.
- Bake: Drop dough onto sheets and bake for 10-12 minutes.
- Cool: Cool on sheets before transferring to a wire rack.
Notes
- For chewier cookies, underbake slightly.
- Variations: Add nuts, dried fruit, or use dark chocolate chips.
- Store in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
