Oatmeal Chocolate Chip Cookie Recipe

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.

A sweet twist on a classic cookie recipe

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.

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.

If I haven’t convinced you to make these cookies yet, here’s one more thing. These are the best oatmeal chocolate chip cookies because they are easy to customize to your dietary needs.

Kitchen tools

• Measuring spoons and measuring cups
• Mixing bowls
• Electric hand mixer
• Spatula
• Cookie measuring scoop
• Baking sheet and parchment paper
• Cooling rack

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 afternoon latte or tea.

Ingredients

• Rolled oats
• Cinnamon
• Salt
• Baking soda
• Butter
• Brown sugar
• Egg
• Vanilla extract
• Semi sweet chocolate bar
• Sea salt

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.

I like to use a chocolate bar chopped into chunks for this cookie recipe, but you could also use semi sweet chocolate chips instead. You could even use M&Ms in place of the chocolate.

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 Oatmeal Chocolate Chip Cookies

Step 1: Prepare the dough

To begin, take half of the rolled oats (1.5 cups) and process them into a flour using the food processor or high-speed blender. Then, mix this oat flour with 1.5 cups whole rolled oats, cinnamon, baking soda and salt in a mixing bowl and set aside.

Next, use an electric mixer to cream together the butter and brown sugar until soft and fluffy. Then, mix in the egg and then the vanilla extract.

Lastly, fold the dry ingredients into the wet using a spatula. Then, fold in the chocolate chips.

Step 2: chill dough and form balls

Next, cover the bowl and place the dough in the fridge. It should chill for at least 30 minutes.

While the dough is chilling, preheat the oven to 325F and line a baking sheet with parchment paper. Once the dough is chilled, use a 2 tbsp scoop to scoop the dough into about 14 dough balls. 

Step 3: Bake

Next, place the dough balls on the baking sheet with space between each one and top with a sprinkle of flakey sea salt. Then, bake for fourteen to sixteen minutes. Remove from the oven and cool completely on a wire rack.

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 fridge for up to 6 weeks. To bake from frozen, preheat the oven to 300F and bake for 18-20 minutes.

Check Out These Other Yummy Cookie Recipes

• Small Batch Chocolate Chip Cookies
• White Chocolate Cranberry Oatmeal Cookies
• Chocolate Chip Mocha Cookies
• Soft and Chewy M&M Sugar Cookies

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!

Recipe

Oatmeal Chocolate Chip Cookie Recipe

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Make the best oatmeal chocolate chip cookie recipe!

Recipe By: Madeline

Prep: 10 minutesCook: 20 minutesTotal: 1 hour

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Servings: 14 cookies 1x

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Ingredients

• 3 cups rolled oats – separated
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ tsp baking soda
• 1 stick of butter – unsalted, softened
• 1 cup brown sugar – packed
• 1 egg – room temperature
• 2 tsp vanilla extract
• 4oz chocolate bar finely chopped OR 3/4 cup semi sweet chocolate chips
• Flakey sea salt for topping

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Instructions

1. Take half of the rolled oats (1.5 cups) and process into a flour in a food processor or high speed blender. Then, mix this oat flour with 1.5 cups whole rolled oats, cinnamon, salt and baking soda in a mixing bowl and set aside.
2. Using an electric mixer cream together the butter and brown sugar until soft and fluffy. Mix in the egg and then the vanilla extract.
3. Fold the dry ingredients into the wet using a spatula. Then, fold in the chocolate chips.
4.  Cover the bowl and place the dough in the fridge to chill for at least 30 minutes.
5.  Preheat the oven to 325F and line a baking sheet with parchment paper. Use a 2 tbsp scoop to scoop the dough into about 14 dough balls. 
6. Place the dough balls on the baking sheet with space between each one and top with a sprinkle of flakey sea salt. 
7. Bake for 14-16 minutes, cool completely and serve! 

Notes

• Freeze in an airtight container for up to 3 months.

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.