Oatmeal Chocolate Chip Cookies Recipe

By
Morgan Baker
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Morgan Baker
Morgan is a recipe developer and photographer. She is also a gardener and exceptional hugger.
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Updated on 01/18/22
Tested by
Tracy Wilk
Photo of Tracy Wilk
Tested by Tracy Wilk
Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.
Learn about The Spruce Eats' Editorial Process
Oatmeal Chocolate Chip Cookies on a plate

The Spruce Eats / Julia Hartbeck
Prep: 15 mins
Cook: 12 mins
Chill: 20 mins
Total: 47 mins
Servings: 24 servings
Yield: 24 cookies
Nutrition Facts (per serving)
111 Calories
3g Fat
19g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 24
Amount per serving
Calories 111
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 9%
Cholesterol 17mg 6%
Sodium 123mg 5%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Total Sugars 10g
Protein 2g
Vitamin C 0mg 0%
Calcium 13mg 1%
Iron 1mg 5%
Potassium 66mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A few tweaks to the average chocolate chip cookie recipe make these cookies taste a bit heartier and nuttier, thanks to ingredients such as old-fashioned rolled oats and cinnamon, which contributes a hint of spicy sweetness without overwhelming the taste. As with most traditional oatmeal cookies, these are a bit chewy while still remaining pleasantly soft. The bits of chocolate add richness and creamy texture that make these cookies delightfully irresistible. Although raisins or other dried fruits in cookies are a hotly debated topic, you could easily substitute half the chocolate chips for raisins to satisfy those who enjoy it. Chopped nuts is another great add-in, too. Just be sure not to overload your cookie with extra ingredients, or you could risk a dry cookie.

One important note for this cookie recipe, and all baking, is to make sure you are measuring flour correctly. Make sure not to overbake these cookies. They should be set on the edges and puffy in the center, it's better to just slightly underbake them than risk overbaking and drying them out. Chilling the dough is ideal for this recipe, but if you're short on time you can skip this step and go right to baking. Just watch the cookies closely, they may need 1 to 2 minutes less in the oven. This is also a great recipe to make gluten-free. Simply substitute the all-purpose flour for Gluten Free 1-to-1 flour. The Gluten-Free version may need 1 to 2 minutes longer in the oven.

1:20

Click Play to Learn How to Make Tasty Oatmeal Chocolate Chip Cookies

"These cookies are soft, chewy, and full of oatmeal and chocolate chips. I love oatmeal chocolate chip cookies and think they are underrated, so I hope these cookies will bring oatmeal chocolate chip cookies to the top of the cookie ranking list! Be sure to not over bake these so they stay nice and soft!" - Tracy Wilk

oatmeal cookies/tester image
A Note From Our Recipe Tester

Ingredients

  • 1/2 cup (4-ounces) unsalted butter, room temperature

  • 3/4 cup packed light brown sugar

  • 2 large eggs

  • 2 teaspoons pure vanilla extract

  • 1 1/4 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1 1/2 cups rolled oats

  • 1 teaspoon salt

  • 1 cup semisweet chocolate chips

Steps to Make It

  1. Gather the ingredients.

    Oatmeal Chocolate Chip Cookies ingredients in bowls

    The Spruce Eats / Julia Hartbeck

  2. In a stand mixer fitted with the paddle attachment or using a handheld mixer, cream the butter and sugar together until light and creamy, about 2 minutes.

    Butter and sugar mixture in a stand mixer

    The Spruce Eats / Julia Hartbeck

  3. Add the eggs and vanilla and mix continue to mix until well combined, about 45 seconds.

    Butter mixture with eggs and vanilla in a stand mixer

    The Spruce Eats / Julia Hartbeck

  4. Add the flour, baking soda, rolled oats, and salt. Mix on low speed until well combined, scraping down the bowl occasionally.

    Cookie dough in a stand mixer

    The Spruce Eats / Julia Hartbeck

  5. Fold in the chocolate chips.  

    Cookie dough with chocolate chips in a stand mixer

    The Spruce Eats / Julia Hartbeck

  6. Cover and refrigerate the dough for at least 20 minutes.  

    Cookie dough in a bowl, covered with plastic wrap

    The Spruce Eats / Julia Hartbeck

  7. Meanwhile, position 2 racks in the upper and lower third of the oven and heat to 350 F. Line two large baking sheets with parchment paper.

    Parchment paper lined baking sheet

    The Spruce Eats / Julia Hartbeck

  8. Using a medium cookie scoop, arrange the dough on the prepared baking sheets about 1 1/2 inches apart.

    Cookie dough balls on a parchment paper lined baking sheet

    The Spruce Eats / Julia Hartbeck

  9. Bake until slightly puffed and set with slightly golden brown edges, 10 to 12 minutes.

    Baked cookies on a parchment paper lined baking sheet

    The Spruce Eats / Julia Hartbeck

  10. Remove from the oven and let the cookies cool on the baking sheets for about 10 minutes.

    Baked cookies on a parchment paper lined baking sheet, on a cooling rack

    The Spruce Eats / Julia Hartbeck

  11. Then transfer to a cooling rack to cool completely.

    Oatmeal chocolate chip cookies on a cooling rack

    The Spruce Eats / Julia Hartbeck

Recipe Variations

  • Substitute half the chocolate chips for raisins or other dried fruit.
  • Add in some chopped nuts in addition to the chocolate chips. Be careful not to add too much, or it can dry out the cookies.
  • Make it Gluten Free: Switch the all-purpose flour for Gluten Free 1-to-1 flour. The cookies might need 1 to 2 minutes longer in the oven for this version.

Make Ahead

Make this cookie dough ahead. Store it in the refrigerator covered tightly for up to a day before baking. Let the dough come to room temperature before baking.

How to Store

Store these cookies in an airtight container at room temperature for up to five days. To bring them back to life, pop them in the microwave for 5 to 10 seconds, and they'll taste as if they've just come out of the oven.