Warning: these Oatmeal Chocolate Chip Cookies disappear fast! They have amazing flavor and who can resist the classic soft interior texture with slightly crispy edges? We love these. The perfect texture comes from using room temperature eggs and butter, a mix of both brown and regular sugar, and a tiny bit of cornstarch. What you get is oatmeal cookie perfection!
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These rich cookies are made with oats, butter, and brown sugar with plenty of chocolate chips thrown in. You could of course mix in raisins, dried cranberries, or nuts, too!
These chocolate chip oatmeal cookies rank high up there with my macadamia nut white chocolate cookies, cookies and cream cookies, and pumpkin chocolate chip cookies as some of our favorite cookies to make any time of year.
If you have leftover oatmeal and chocolate chips, make a batch of these oatmeal chocolate chip bars, or oatmeal raisin cookies next!
Why You’ll Love This Easy Oatmeal Chocolate Chip Cookies Recipe
- No Need to Chill the Dough: Immediately after mixing the dough, you can throw these easy cookies right in the oven.
- Easy to Make and to Freeze: These only take about 30 minutes to make, plus they’re great reheated from frozen. Or, another option is to freeze the cookie dough balls and bake them from frozen. They’re ready to go whenever you have a cookie craving!
- Simple Ingredients: I’ll bet you already have a lot of the ingredients for this oatmeal and chocolate chip cookies recipe in your pantry.
Ingredients
- Butter: Butter gives these cookies their richness and a hint of salt for just the right texture. Be sure your butter is at room temperature before you start making the cookie dough.
- Eggs: Grab your eggs out of the fridge and let them come up to room temperature for the dough, too.
- Sugar: We will be using a combination of granulated sugar and brown sugar. The brown sugar gives hints of molasses flavor to the cookies and a softer texture.
- Baking Soda: Helps the cookies to rise and become light and fluffy as well as keeping them soft.
- Flavors: I love the little hint of sweetness that comes from the cinnamon in this recipe and the hint of vanilla really brings out the best flavor in these cookies.
- Flour and Cornstarch: We add a tablespoon of cornstarch to the flour mixture to give them a lighter texture and gives them that soft oatmeal cookie texture.
- Quick Oats: Quick oats are smaller than rolled oats and create a finer texture that's slightly denser and less chewy. If you like a tender, soft interior with crispy edges, quick oats work great for this recipe.
- Semi-Sweet Chocolate Chips: I like to load up the oatmeal cookies with semi-sweet chocolate chips, but of course you can customize them with raisins, craisins, white chocolate chips, nuts, and whatever other mix-ins you love! Oatmeal walnut chocolate chip cookies are another favorite in our house.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free Oatmeal Cookies: Choose gluten-free oats and gluten-free flour to make a gluten-free friendly version of this recipe.
- Vary the Mix-Ins: Oatmeal raisin chocolate chip cookies are a great variation on this recipe but there are a ton of other delicious mix-ins you can add, too! We love walnuts, shredded coconut, and dried cranberries.
- White or Dark Chocolate Chips: Change up the type of chocolate chip, or use a mix of white, dark, or milk chocolate chips.
- Use a Mix of Oats: For a slightly thicker, chewier, and amazing texture, try a mix of both quick oats and old-fashioned rolled oats in the dough.
How to Make Oatmeal Chocolate Chip Cookies
Before you start making the dough, preheat your oven to 350°F and line your baking sheets with parchment paper so they're ready to go.
Step 1: Mix the Wet Ingredients. Use a hand mixer to mix together the butter, brown sugar, granulated sugar, eggs, and vanilla extract in a bowl. You can use a sturdy spoon or spatula and mix them by hand too.
Step 2: Add Most of the Dry Ingredients. Mix in the baking soda, salt, cinnamon, and cornstarch.
Step 3: Add the Flour and Oats. Slowly alternate adding the oats and the flour. Be gentle with this and don’t overmix. You’ll want to stir everything until it’s just incorporated.
Step 4: Fold in the Chocolate Chips. Give them a little stir into the batter until they’re evenly incorporated. If you're making oatmeal chocolate chip pecan cookies or cranberry chocolate chip oatmeal cookies, this is when you'd add the nuts or dried cranberries, too.
Step 5: Scoop. Use a 2-inch cookie scoop to line up the balls of dough on the cookie sheet.
Step 6: Bake. Bake the cookies until they are golden brown around the edges. The center may still look a little soft but will firm up after you take them out and let them cool on a cooling rack. Enjoy!
Hint: Use a Cookie Scoop!
Using a cookie scoop ensures that all of the cookies are a consistent size and shape and will bake evenly. I like to use a 2-inch scoop for bigger cookies but smaller ones work too.
Expert Tips
- Room Temperature Ingredients: Be sure to take the eggs and butter out of your fridge ahead of time so that they are room temperature when you make the dough. This helps everything mix easily and gives you that perfect fluffy texture.
- Don't Overmix the Dough: Mix just until the ingredients are incorporated and fold in the chocolate chips gently. Don’t overwork the dough after you’ve added the flour or the cookies may end up tough.
- Careful Not to Overbake: You want cookies with soft centers so make sure to remove the cookies when the edges start to crisp up even though the centers may still look a bit soft.
Storage Directions
- Storing: Store leftover cookies in an airtight container at room temperature for up to 2 days. They can also be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. They will thaw out in just a couple of hours on the counter when you're ready to eat them.
- Freezing Cookie Dough: Store unbaked cookie dough balls in a freezer-safe bag for up to 2 months. Flash freeze them for an hour on a lined baking tray and then transfer them to a container with parchment in between the layers to prevent sticking. Bake straight from the freezer and add a few extra minutes or thaw the dough overnight in the refrigerator before using.
- Make Ahead: Prepare the oatmeal cookie dough and store it in the refrigerator for up to 24 hours before scooping and baking.
Serving Suggestions
You can’t go wrong serving these chewy oatmeal chocolate chip cookies with a cold glass of milk or your favorite hot beverage like coffee, tea, or apple cider. Here are some other ways I like to serve them:
- Pack these in your kids’ lunches (or your own!) along with ham and cheese roll ups or Italian pasta salad.
- Shh, don’t tell anyone, but we sometimes sneak these oatmeal cookies in as a treat after breakfast hashbrown casserole or sausage egg muffins for breakfast! Oatmeal chocolate chip coconut cookies are also a great breakfast treat.
- If you’re making Christmas or holiday cookies, try this recipe along with hot cocoa cookies, chocolate chip peanut butter cookies, and snickerdoodle cookies from scratch. I’ll also sometimes vary this recipe to make oatmeal cranberry chocolate chip cookies to give the little hint of festive red color.
Recipe FAQs
Yes, you can make the dough ahead of time and refrigerate it for later use. Simply wrap the dough tightly in plastic wrap or place it in an airtight container and refrigerate for up to 24 hours.
Just pop the bowl of cookie dough into the fridge for 20-30 minutes to make it easier to handle.
Yes, but they will have a slightly sturdier and chewier texture.
They should be a golden brown color with crispier edges and a slightly soft center. After you take them out, they will continue to cook for a minute or two and the center should set up while they're cooling on the cooling rack.
More Delicious Cookie Recipes
Here are more of our favorite cookie recipes.
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Chocolate Chip Oatmeal Cookies
Ingredients
- 1 cup butter room temperature
- 2 large eggs room temperature
- ¾ cup brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 2 cups flour
- 3 cups quick oats
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350℉—line two baking sheets with parchment paper and set aside.
- Cream together butter, brown sugar, granulated sugar, eggs, and vanilla extract.
- Add baking soda, salt, cinnamon, and cornstarch. Mix until blended.
- Slowly alternate, adding oats and flour. Mix until well incorporated.
- Add the chocolate chips and mix just until blended.
- Use a 2-inch cookie scoop to place the cookie dough on a prepared baking sheet. Alternate the baking sheets so you do not scoop the dough onto a hot cookie sheet.
- Bake for 12-14 minutes or until the cookies are slightly golden brown around the bottom edge. Remove the cookies from the baking sheet and place them onto a cooling rack.
- Serve and enjoy!
Notes
- The cookies are done when they are golden brown color with crispy edges and a slightly soft center. After you take them out, they will continue to cook for a minute or two and the center should set up after they cool down.
- Don't overmix the dough or your cookies may end up tough. Go slow when incorporating the flour.
- Careful not to overbake them. The centers will still look a little soft but they continue to cook for a few minutes after you remove them from the oven.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
The combination of chocolate chips and oatmeal is perfect.