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.
I like the toll house recipe with no chocolate chips.
It’s so funny that you posted this–my husband and I are the same way! We had been married for about 6 years before he broke the news about loving oatmeal with his chocolate chip cookies though. Haha and I’d thought I’d been making perfect cookies for him the whole time! I figure if cookies are one of the few things we disagree about, we are doing pretty well. Thanks for the recipe–I’ll have to make them for him!
You can’t go wrong with the classics!
I have yet to try this recipe but I am looking for a recipe to bake my Christmas cookies and don’t have much time to experiment. I was wondering if these cookies were very sweet first off. I am baking for a lot of older people who don’t enjoy overly sweet things. Can I reduce the sugar without making the cookies look/taste weird? I would also like to add walnuts if possible. Your pictures look awesome and I can’t wait to try them. Thanks for your help and sharing your recipe.
Hi Alina, I find it difficult to answer this question “how sweet is this” or “is this very sweet” because truthfully, it’s very subjective based on an individual’s taste. What one person thinks is fine, another might find too sweet. I wouldn’t recommend altering the sugar in the recipe if you don’t have time to make multiple batches for trial and error. Adding walnuts would be fine!
Just made these. Thank you so much! This is the recipe I have been looking for!!! They are so delicious! I will definitely be making these a lot!
Another great recipe… I kept the brown sugar but reduced the white sugar by 50% from 1 cup to 0.5 cup and it worked perfectly. The taste and texture were both still terrific (crispy, soft and chewy) even with less sugar.
I just made these and my hubby said they were the best cookies he’s ever had. I did one cup white flour, half a cup wheat flour, and used just a cup of mini chic chips.. yummy
My 12 year old daughter picked this recipe and made it herself. The cookies are the best she’s made so far in her baking adventures. Soft, chewy and just plain delicious. Thanks for the recipe!
I’m making these and even the dough is awesome by itself! !
Delicious! !
With all of the positive reviews for this recipe I plan on trying it out this week. If I wanted to mix-it-up a bit and use white chocolate chips with some dried cranberries would I have to adjust the recipe at all to account for whatever moisture might be left in the cranberries?
You won’t need to make any adjustments; enjoy!
I am getting ready to make these today! They look delicious! Crossing my fingers that they turn out right. I am adding some mini m&m’s to mine as well…a little fun for the kiddos!
I’ve made these three times. The first two they turned out great! People loved them. They were so thick and chewy! This last time they got incredibly flat and burned on the edges! I can’t seem to think of anything I did differently. Was it the butter maybe?
Hi Laura, If the first two times turned out okay, I’d be led to believe that anything you may have changed the third time (be it butter or something else), would be the culprit.
These little babies turned out perfect. My house smells amazing, brown sugary, chocolatey, oaty goodness has filled every corner. They’re golden crisp edges hold in the puffed up warm and gooey centers. I was surprised to see that SallysBakingAddiction didn’t have this recipe (tons of other yummy looking oat cookies) and was so pleased that you did! Between the both of you babes, I have quite the index myself. Thanks for sharing love.
Xo
I made these and they are a bit dry. Was hoping for a chewy cookie. Maybe too much flour?? I did not over cook so not sure what happened?
Hi Amy, These definitely are not dry cookies; I don’t like crisp or thin cookies, so I definitely made these to be chewy. If you added extra flour, that definitely could have had an effect, otherwise, be sure not to over bake them as well.
LOVED these cookies!! They were super delicious and amazingly easy to make!!!!
Can I substitute steel-cut oats for old-fashioned oats with the same results?
Hi Pamela, No, I would not recommend using steel cut oats in these cookies, the results would be vastly different and I don’t believe the steel cut oats would absorb enough moisture, leaving them fairly raw and crunchy.
Just made these and they’re SO good! Need more oatmeal in my diet since I’m nursing and these are delicious. Thanks, this one is going on a recipe card.
can i chill the dough over night?
Hi Christi, I have not tried chilling this dough, so I’m not sure if it would affect baking times or the resulting texture. I’m sure it couldn’t hurt to try, though.
Oatmeal chocolate chips are my favorite cookies. I used to get the recipe from the back of the oatmeal can but it is no longer there. I made these cookies following the recipe exactly and mine came out flat as pancakes. I did not over mix as I know that will make them flat. I was curious as to why baking powder, not soda was used as all the other recipes on-line called for soda.
Thank you for this recipe! The cookies were very tasty and got great reviews from my family and boyfriend!
Try sprinkling a little sea salt over them. It is amazing!
I just made these for a visiting relative and they turned out amazing! A real crowd pleaser! I was just wondering what you use to scoop your cookies onto the pan. I’ve found that using a spoon can be rather slow and using a tablespoon tends to leave a lot left over dough in the actual spoon. Thanks!:)
Goooodness! This is the perfect recipe. The cookies turn out so thick and chewy! I’ve got six giant cookies waiting for me (5 for me, 1 for boyfriend) and the rest of the dough in the freezer. I made one modification and used Splenda for the white sugar, which turned out great. Thank you!! Jenn stole the cookie from the cookie jar…
Hi, I’m sorry, but I’m a bit confused here. Is the total baking time 12-14 minutes or 24-28 minutes?
12-14 minutes per sheet, so 24 to 28 minutes total.
Now I’m confused. I baked my cookies split onto two baking sheets. Halfway through (about 7 minutes) I rotated the sheets per the instructions. The cookies were fine after about 14 minutes of baking. I imagine they’d be burned after 24 minutes, wouldn’t they?
You do not bake them for 24 minutes. You cook each sheet for 12 to 14 minutes. 24 minutes is the total for baking two sheets back to back.
These are delicious! Made a batch today and my family loves them. I found your site by googling for an oatmeal choc chip recipe, and I’m so glad that I found yours. Thank you for a perfect cookie recipe!
I had never tried an oatmeal cookie before only ANZAC biscuits (guessed they were same thing) but my bf is American and asked me to try make some for him with chocolate chips. I quickly googled it and stumbled across this amazing site. I sneaked them in his lunch for work and he came back saying “BEST COOKIE EVER” haha he absolutely loves them!! keeps asking when I will make more :P Thank you so much!!
Made these recently and they were a huge hit! I am very particular about adopting recipes into regular rotation, but this was a unanimous keeper!
I enjoyed the cookies, but was looking more for a crisper outside of the cookie and chewy inside. I just wanted others to know that at least for me, they were more cake like in the middle. Still good though :)
Hey! I have tried two of your muffin recipes and I LOVED them, now I’m moving on to your cookies! I am wondering if these will work out using quick oats? Unfortunately that’s all I have. Thanks!
Hi Cory, Quick oats absorb moisture much faster than traditional rolled oats. While you can try substituting, I’m not sure how they would turn out and I’d recommend using the regular rolled outs.
LOVE this recipe… I did tweak it a bit however, using only 3/4 cup each of brown and white sugar. Also added 1 cup toasted pecan pieces and 1 cup flaked coconut. My fiance is eating the warm cookies as we speak! With a little less sugar, they are still perfectly sweet. Will definitely be making these again. They are crisp on the outside and chewy in the middle, just perfect!