Oatmeal Chocolate Chip Cookies
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Crisp edges, chewy middles, and pockets of melty chocolate—these oatmeal chocolate chip cookies are pure comfort in every bite.
If you’re a fan of my classic chocolate chip cookies and oatmeal cookies, you’ll love this oatmeal chocolate chip cookie recipe. The cookies are buttery and loaded with chocolate, with crisp golden edges, chewy centers, and just enough oats to give them that unmistakable oatmeal-cookie texture.
Chilling the dough is key: it keeps the cookies from spreading too much so they bake up nice and thick, while also giving the flavors time to deepen. It requires a little patience, but the payoff is worth it.
“We followed the recipe precisely and the result is simply outstanding! The best oatmeal chocolate chip cookies we have ever had….ever!”
What You’ll Need To Make Oatmeal Chocolate Chip Cookies
- Butter: Provides rich flavor and helps create crisp, golden edges. Make sure it’s softened to room temperature so it creams properly with the sugars.
- Granulated & dark brown sugar: Using both gives the cookies the right balance of crispness and chew. Dark brown sugar adds moisture and deeper caramel flavor; light brown sugar can be substituted in a pinch.
- Eggs: Add richness and structure and help bind the dough.
- Vanilla extract: Enhances the buttery, caramel notes in the cookies.
- All-purpose flour: Provides the structure for the cookies. For the most consistent results, measure it by weight if possible.
- Old-fashioned rolled oats: Give the cookies their signature chew and oatmeal-cookie texture. Stick with old-fashioned oats rather than quick oats for the best texture.
- Baking soda: Helps the cookies spread and promotes browning, contributing to those crisp, golden edges.
- Salt: Balances the sweetness and brings out the flavors of the butter, oats, and chocolate.
- Semisweet chocolate chips: Add plenty of chocolate without making the cookies overly sweet.
- Jump to the printable recipe for precise measurements
How To Make Oatmeal Chocolate Chip Cookies
Make the cookie dough: Cream the butter and sugars until light and fluffy. Add the eggs and vanilla, then mix in the dry ingredients just until combined. Fold in the chocolate chips. Avoid overmixing once the flour goes in, which can make the cookies less tender.
Chill: Cover and chill the dough until firm. This helps control spreading so the cookies bake up thick and chewy, and it also gives the flavors time to deepen. If you’re short on time, you can scoop the dough first, then chill the individual dough balls on the baking sheet for about 30 minutes, or until firm.
Bake and cool: Bake until the edges are golden but the centers still look pale and slightly underdone. The cookies will continue to set as they cool, which is the key to crisp edges and chewy centers. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
These cookies keep well at room temperature and can also be frozen. The unbaked cookie dough freezes beautifully, too, so you can bake a few whenever the craving strikes.
More cookie Recipes You’ll Love
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- ⅔ cup granulated sugar
- ¾ cup (packed) dark brown sugar (fine to substitute light brown)
- 1½ teaspoons vanilla extract
- 2 large eggs
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 cup rolled oats
- 2 cups (12 oz) semi-sweet chocolate chips
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and both sugars on medium speed (or high speed if using a hand mixer) for 3 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and oats, and mix on low speed until the dough is uniform. Mix in the chocolate chips.
- Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours or overnight. (Alternatively, if you don't want to wait, form the dough into balls on the baking sheets as instructed below, and chill in the fridge until firm, about 30 minutes.)
- Preheat the oven to 350°F (175°C) and set a rack in the middle position. Line a 13 x 18-in (33 x 46-cm) baking sheet with parchment paper.
- Drop the dough in firmly packed 1½-tablespoon balls (I use a #40/1.5-T cookie scoop with a wire trigger) onto the prepared baking sheet, spacing them about 2 in (5-cm) apart. For thick cookies, it's important to really pack the dough in the scooper or with your hands. Bake for 12 to 15 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough, refrigerating the dough between batches. The cookies will keep in an airtight container at room temperature for up to 3 days.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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As always, your recipe is the best! I made Oatmeal Chocolate Chip Cookies for years and they were everyone’s favorite, but of course…Yours are even better! Thanks for the improved recipe and extra hints!
Do you by chance have a potato chip chocolate chip cookie recipe?
So glad you like them! As of now, I don’t have a recipe for potato chocolate chip cookies – sorry! I’ll add it to my list of recipes to potentially develop. 😊
Can I substitute margarine? Want to make them for a friend who cannot have butter.
Hi Carrol, I haven’t made these with margarine, but it should work as long as you buy margarine in stick form. Hope your friend enjoys!
Can I use an oatmeal packet instead of rolled oats in this recipe?
I don’t recommend it as those packets usually contain other ingredients. Sorry!
I made these cookies according to the recipe, refrigerated them overnight, made solid little balls, and they still came out flat. They didn’t look anything like the picture although they tasted okay. I’ll try again but could use some advise on why they weren’t fuller instead of flat.
Hi Deborah, I’m sorry this came out flat for you. What brand of flour did you use? I always use King Arthur flour with good results. (It has a higher protein content and gives more structure to cakes, cookies, etc.). You could give these a try again with King Arthur flour, or just add 2 extra tablespoons of flour to the mixture. You should get a fuller result.
Hi! Thank you so much for the recipe. This is the second time I’ve made it. The first time I followed the instructions using two sticks of butter (90 g each) and ground oats. They turned out delicious, just a little misshapen. This time I used the amount listed as 226 g of butter and rolled oats, but when I put them in the oven, they spread out terribly and ended up like wafers. What’s the correct measurement?
I’m sorry you had a problem with cookies spreading! 226 g is the correct amount of butter. Did you make any other adjustments to the recipe this time around?
Old fashioned or quick oats ?
Hi Rebecca, you’ll need old-fashioned oats for the cookies. Enjoy!
Was wondering if you would have a recipe like this using cranberries for those of us who are diabetic?
Hi E, you can just replace the chocolate chips with cranberries. Hope you enjoy!
What temperature?
hi Rebecca, the cookies get baked at 350°F/175°C.
Too buttery tasting for our family.
I made little balls and they hardly spread after 20 months of baking not sure why . But they taste good
Has anyone tried this recipe and decreased the sugar? I just find them terribly sweet, but I don’t want to put less sugar if it’s gonna mess with how they bake up.
Hi Maria, I’ll let other readers weigh in if they’ve done it, but you could try reducing both sugars by a tablespoon or two.
I reduced the granulated sugar to 1/2 cup but left the brown sugar as is. I also used dark Belgian chocolate chips and they came out perfect. I’m Asian so we’re used to mildly sweet desserts so I always reduce sugar in all my recipes. Good luck!
I followed the directions carefully and used King Arthur’s AP flour and chilled the dough according to your recipe, about 45 minutes because I had already formed the cookies on the cookie sheets.
The first batch came out completely flat. They tasted good, but were not good looking!
Then, since the remaining dough had been in the refrigerator longer, those cookies came out very nice and looked as delicious as they tasted!
I will make these again, but I think, for me, the dough needed more refrigeration time.
I usually have great luck with your recipes and use them frequently.
Thanks for your hard work, Jen.
My family appreciates you!
These are hands down THE best oatmeal chocolate chip cookies I have ever made! Crispy outside with chewy inside, just as stated!