This is the Oatmeal Chocolate Chip Cookie Recipe you need to make perfectly chewy and delicious oatmeal cookies. They are crisp on the outside, soft in the middle and loaded with chocolate chips!
Weeknight-easy
Beginner-friendly
You’ll Learn: How to make crispy-edged, chewy cookies
Worth It: It builds a freezer stash for stress-free treats later
Bonus: Topping with flaky salt adds a gourmet touch
Why You’ll Love this Recipe
- The perfect combination – If you like chocolate and are a fan of oatmeal cookies, then you are really going to love this oatmeal chocolate chip cookie recipe. Chocolate and oatmeal come together for a tasty two-in-one treat that is sure to be a hit.
- Easy to make – This chocolate chip oatmeal cookies recipe is packed with flavor, is quick to make, and doesn’t require any complicated ingredients. If you are looking for a sweet treat that is easy to make again and again, this oatmeal chocolate chip cookie recipe is for you.
- Customizable – These are the best oatmeal chocolate chip cookies because they are easy to customize to your dietary needs. You can make them gluten-free or dairy free easily.
Serving Suggestions
These oatmeal cookies are fantastic on their own, but you can use them to make things like oatmeal cookie sandwiches. You could use a buttercream frosting, marshmallow frosting, or even ice cream between two of the cookies to make a sandwich.
Theses chewy oatmeal chocolate chip cookies are the perfect afternoon treat to serve to kids with a cold glass of milk. As an adult, I like to have one or two with an iced shaken espresso or cold brew. In the fall, I love to sweeten it with pumpkin spice latte syrup.
If you love the combination of oatmeal and chocolate, try this oatmeal chocolate chip banana bread next!
Ingredients
- Butter – for baking, you want to use unsalted butter that is softened. Salted butter will impact the final taste and could make your cookies too salty
- Light brown sugar – when measuring brown sugar, pack it into the measuring cup for the most accurate measurement
- Egg – to get the best bake on your cookies, allow the egg to come to room temperature
- Vanilla extract – a bit of vanilla enhances all of the flavors in the cookie
- All purpose flour – the flour is the base of your cookies.
- Rolled oats – I recommend rolled oats for the best texture in your cookies
- Baking soda – the baking soda gives just enough rise for the perfect cookie
- Salt – a half teaspoon of salt intensifies the flavors of the chocolate and oats
- Chocolate chips – you can use milk chocolate chips, dark chocolate chips, or a mixture!
- Flaky sea salt – a pinch of flaky salt is my favorite thing to add to a cookie! It melts in your mouth as you eat your cookie
Ingredient substitutions
It is easy to substitute ingredients in this oatmeal chocolate chip cookie recipe to meet your dietary needs or preferences. If you want to make it gluten-free or dairy-free, it is very simple to do.
To make this chocolate chip oatmeal cookie recipe gluten-free, just use gluten-free rolled oats. To make it dairy-free, you will just need to use dairy-free butter and dairy-free chocolate chips.
You could also use a chocolate bar chopped into chocolate chunks for this oatmeal cookie recipe. You could even use M&Ms in place of the chocolate. For classic oatmeal raisin cookies, just substitute raisins! If you’d like a bit of fall flavor in your cookie, add a pinch of cinnamon and nutmeg.
What kind of oatmeal is best for baking cookies?
Old fashioned rolled oats are traditionally used to bake oatmeal cookies. Using old fashioned oats will result in a heartier, chunkier cookie.
You can also use quick oats to bake oatmeal cookies. Quick oats are smaller than whole rolled oats and will result in a softer, chewier cookies.
How to make
Step 1: Prepare the dough
Add softened butter to a large bowl with the brown sugar (Image 1). Mix with an electric hand mixer or paddle attachment of a stand mixer until light and fluffy.
Add the large egg and vanilla extract to the bowl and mix again (Image 2).
Step 2: Mix Dry Ingredients
In a separate bowl combine all purpose flour, oats and baking soda (Image 3). Mix together and pour flour mixture into the bowl with the wet ingredients (Image 4). Mix again with the mixer until evenly combined (Image 5).
Step 3: Add chocolate, Chill and Bake
Stir chocolate chips into the batter with a flat spatula. Cover dough and place in the fridge to chill for at least 1 hour.
Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
Use a 2 tbsp cookie scoop to scoop dough balls onto lined baking sheets top with more chocolate chips if desired. Leave space between each dough ball.
Bake at 350F for 13 -15 minutes. Top with flakey sea salt if desired and cool on the sheet pan for a few minutes before transferring to a cooling rack to cool completely.
Storage
Allow the cookies to cool completely, then, store them in an air-tight container on the counter for up to 5 days or up to 10 days in the refrigerator. You can also freeze these oatmeal chocolate chip cookies in an airtight container for up to 3 months.
Freezing oatmeal cookies before baking
You can freeze the oatmeal cookie dough balls prior to baking. I recommend rolling the dough into balls and then freezing on a sheet pan.
Once the balls are frozen you can place them in an airtight container in the freezer for up to 3 months. To bake directly from frozen, preheat the oven to 325F and bake for 18-20 minutes.
Check Out These Other Yummy Cookie Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Oatmeal Chocolate Chip Cookie Recipe
Ingredients
- 1 stick unsalted butter softened
- 1 cup light brown sugar packed
- 1 egg room temperature
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1 ½ cups rolled oats
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup chocolate chips + more for topping
- Flakey sea salt for topping
Instructions
- Add softened butter to a large mixing bowl with the brown sugar. Mix with an electric hand mixer or paddle attachment of a stand mixer until light and fluffy.
- Add the egg and vanilla extract to the bowl and mix again.
- In a separate bowl combine all purpose flour, oats and baking soda. Mix together and pour dry ingredients into the bowl with the wet ingredients. Mix again with the mixer until evenly combined.
- Fold chocolate chips into the batter with a flat spatula.
- Cover dough and place in the fridge to chill for at least 1 hour.
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Use a 2 tbsp cookie scoop to scoop dough balls onto lined baking sheets top with more chocolate chips if desired. Leave space between each dough ball.
- Bake at 350F for 13 -15 minutes. Top with flakey sea salt if desired and cool on the sheet pan for a few minutes before transferring to a wire rack to cool completely.
- ** Bake from Frozen: roll into dough balls and freeze in balls. Bake directly from frozen at 325F for 17-18 minutes.
Recipe Notes
- Freezer Instructions:
- Freeze before baking – scoop into balls and place on a lined baking sheet to freeze fully before transferring to an airtight freezer safe container. Bake from frozen at 325F for 17-18 minutes.
- Freeze after baking – cool completely and transfer to an airtight freezer safe container. Allow to thaw in the fridge or on the counter. Warm gently in the oven or toaster oven at 250F for 4 minutes if desired.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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