Oatmeal Chocolate Chip Cookies
These thick and chewy Oatmeal Chocolate Chip Cookies are the best! They’re the perfect size and are loaded with oats and chocolate chips.
We are a serious house divided here when it comes to chocolate chip cookies. I’m not saying it’s as dire a situation as Romeo & Juliet, but there have been some lively discussions here about chocolate chips, ha!
The first time that I made chocolate chip cookies for my husband, early on in our dating courtship, I enthusiastically presented him with a plate of my favorite thick and chewy chocolate chip cookies, and waited for him to take a bite. He said they were delicious, but… (uh oh, a but).
I held my breath.
Then… he asked why they didn’t have oats in them. Confused, I told him that I had made chocolate chip cookies, not oatmeal cookies. As it turns out, the chocolate chip cookies he had growing up always had oats in them. Also, I want ALL the chocolate chips in my cookies, and he prefers much less in his.
It’s been nearly nine years and we still don’t see eye-to-eye on chocolate chip cookies – from the inclusion (or exclusion) of oats to the ratio of dough to chocolate chips, we just don’t have the same tastes. I’ve realized that I’ll never be able to make him love the same types of chocolate chip cookies I do, so I extended an olive branch. I made straight-up oatmeal-chocolate chip cookies with the ratio of dough to chips that he likes. Everyone deserves cookie utopia, after all!
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These cookies are very similar to my favorite chewy oatmeal-raisin cookies, but I left out the spices, added some vanilla, and threw in the chocolate chips. You can make these cookies smaller or larger, depending on your personal preference, just be sure to adjust the baking time accordingly. You know I love large cookies, so I often make these larger than the two-tablespoonful size called for below.
If you’re a fan of oats and chocolate, I guarantee you’ll love these cookies (no matter your feelings on actual chocolate chip cookies, ha!). And you may want to check out my peanut butter-oatmeal chocolate chip cookies for the true trifecta!
One year ago: Reuben Rolls
Five years ago: Chicken Fried Steak with Sawmill Gravy
Oatmeal Chocolate Chip Cookies
Ingredients
- 1½ cups (187.5 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (227 g) unsalted butter, softened but still cool
- 1 cup (220 g) light brown sugar
- 1 cup (200 g) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups (243 g) old-fashioned rolled oats
- 1½ cups (270 g) semisweet chocolate chips
Instructions
- 1. Preheat oven to 350 degrees F; adjust oven racks to low and middle positions. Line baking sheets with parchment paper.
- 2. Whisk the flour, baking powder and salt in a small bowl; set aside.
- 3. Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, and then mix in the vanilla.
- 4. Stir in the flour mixture with a wooden spoon or a large rubber spatula, then stir in the oats and chocolate chips.
- 5. Using 2 heaping tablespoons per cookie, roll the dough into balls and place on the cookie sheets, spacing them at least 2 inches apart. Bake until the cookie edges are just turning golden brown, but the middles are still quite pale, about 12 to 14 minutes, rotating the sheets from front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets for 2 minutes, then transfer to a cooling rack to cool for at least 30 minutes. Cookies can be stored in an airtight container at room temperature for up to 5 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on January 8, 2013.
These cookies tasted great! I froze them for about 5 minutes and the shape held up much better. The only thing was this makes waaaay more than 2 dozen! I doubled to get 4, and even with a few ounces fewer chocolate chips, I ended up with 7 1/2 dozen!
I should add that I used a 1-1/2 tablespoon cookie scoop.
FABULOUS! THEY TATSED PERFECT! Soft,perfect consistency,chewy,and splendid flavor.Thank you soo much for your recipie!
Hi Michelle,
Would you recommend using cake flour to make cookies?
Hi Linda, Some cookies do call for cake flour; it all depends on the texture you’re trying to achieve. I would use whatever type of flour is called for in a given recipe.
These cookies are just what I’ve been looking for. I added some shaved unsweetened organic coconut and wow! Just like the ones my favorite bakery produces, but I have the whole batch.
These are really great. I made smaller and larger cookies. The smaller ones turned out thicker and more chewy. The larger ones spread out thin.
LOVE THESE COOKIES!!!!!!
Hi, I just have to comment that I tried these over the weekend after many request from the husband to make oatmeal cookies and it came out soo good and lovely! This is definitely a keeper. Thank you so much for sharing this.
I just made these cookies, and they turned out perfect! Usually when Intry recipes, I have to adjust the baking time or ingredients, but these are right on the money! They are delicious and beautiful, just like your photo. Thank you!
There’s chewy, there’s crunchy…and then there’s cake-y!
I like your post and the little, personal story so I’m trying your recipe. I’ve got my fingers crossed that they really are chewy and not cake-y (those eggs make me nervous)!
My husband and I disagree about cookies too (he likes chewy and I like super crunchy) but neither of us prefer cake-y cookies.
He’s going out of town for work in the morning, so I’m making him a care package with your cookies.
Thanks for posting!
Just made these for the second time but quick question – how come my cookies didn’t spread when baking? I’m assuming I overmixed? Thanks!
Hi Carmen, It could be that, but it could also be that your oven temperature is off. If it’s on the low side, that could contribute them not spreading.
Hey, I made these tonight and though they tasted great, they were flat as pancakes despite me chilling the dough before hand. They were a nightmare to get off the cookie sheet to kinda crumbled…any suggestions welcomed as like I said they were delicious!
Hi Cassia, Your butter may have been too soft and/or you may have baked them just a little too long. Be sure you’re using parchment paper, as well, and not spraying your cookie sheet or greasing it, because that could absolutely do it.
When I was pregnant I had a Craving (yes, with a capital C) for peanut butter cookies. My husband had never had them and thought it sounded disgusting. Until I made them. And now he very rarely doubts me when it comes to baking. He might give me a “are you sure?” And then he shuts up and knows I’m right before I even enter the kitchen.
Top five favorite cookie right here!
great cookie! today I was craving oatmeal but knew my son wouldn’t like traditional oatmeal raisin cookies. this is a great solution for our family. (plus I already had all the ingredients in my baking pantry).
I used my silicon mats instead of parchment and they baked perfectly for 14 minutes, turning them midway through the cooking time.
great recipe, great cookie. very dense and filling!
My husband and I continually disagree on how the cookies are made. He prefers a nut cookie with an occasional chocolate chip. Mine are filled with equal parts chocolate & nuts. However, in the last 8 years of marriage, he’ ‘ll eat “mine”, but not without asking me to make them “his” way…..;0)
My sister has made these Pumpkin Oatmeal with Dried Cherries & White Chocolate cookies twice and I seriously fell in love with them! It’s on mybakingaddiction.com
I made these with butterscotch chips! they were incredible :) thanks for another delicious recipe!
That’s so funny! Those look so good but I agree with you, there are not supposed to be oats in chocolate chip cookies. Although the ones they pass out at Doubletree hotels are so delicious!
The photos make me want to reach out and grab one. I wish it was as easy as that, but I will make them soon enough. Thanks for the recipe!
Amazing cookies! I loved the fact that you used oatmeal in these. Yum!
Oatmeal cookies are the subject of so much debate in my house. One person wants no raisins, another no nuts, I could keep going. No matter what they are always good cookies so what do I care? These look great. Thanks for sharing!
Not sure I’ve ever heard of chocolate chip cookies with oatmeal, but they look amazing. Everyone does deserve to have their favorite cookie every now and then. And totally agree on big cookies. I always assume I’ll get roughly half the number of cookies a recipe calls for. Life’s too short to eat small cookies! Strangely I rarely have to extend the baking time to achieve perfectly baked cookies.
Looks great, Classic recipe!
Looks delicious! I love a good cookie and this one looks great. Would love to try some.
Can we just use old fashioned oats for this? I’m trying to avoid a special trip to the store but running out of home-made cookies (I usually make double/tripple batch and freeze). Thanks! They look yum!
Hi Irina, Yes, the recipe calls for old-fashioned oats.
Thanks Michelle. Made these today. I cut the sugar by a lot as I tend to do…they’re delicious. thank you for posting!
I am a chocoholic and my boyfriend prefers fruity candy and sweets, but somehow cookies are one thing that we can agree on! I think we’d both love these :)
cookie disagreements? Seriously?
I’ve never met a cookie I didn’t like ;)
I love the up-close photos of the texture of these cookies. They look just perfect!
Yum! I love oatmeal chocolate chip cookies! I’ve always thought they were superior to the standard chocolate chip recipe too!
I am making these tomorrow! My daughter’s favorite cookie is oatmeal and who doesn’t love chocolate chip? Great combo and the texture looks perfect!