Oatmeal Chocolate Chip Cookies + Video
These Oatmeal Chocolate Chip Cookies are thick, soft, and chewy, with plenty of hearty old fashioned oats and creamy chocolate chips. An easy classic recipe.
Back to the basics with today’s recipe for Oatmeal Chocolate Chip Cookies. I knew I would have a classic recipe for it in my trusty old recipe box. When I looked I found a recipe card that I had typed in my youth with my old-school typewriter, labeled “Mrs. Fields Oatmeal Cookies.”
The original recipe had raisins and nuts in it, but I wanted to go with chocolate chips, because not everyone loves Oatmeal Raisin Cookies.
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Old Fashioned vs. Quick Oats
Old fashioned oats (also called rolled oats) are flat, flakey, and add extra fiber and a heartier texture because the oats are larger. Quick oats have been cut 2 to 3 times prior to steaming and rolling. Because of this, they tend to add a slightly thinner texture than old fashioned oats.
Old fashioned oats and quick oats work interchangeably in baking. The biggest difference in these cookies will be the texture. For a more hearty, chewy texture, choose old fashioned oats. For a smoother, slightly less chewy cookie use quick oats.
*NOTE: Quick oats may also make the cookies more puffy and dense. (I used quick oats in these Chewy Milk Chocolate Butterscotch Cookies, if you want to see the visible difference.)
Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies are classic. No spices, no nuts, and obviously, no raisins. (Duh!) Think of it like a chocolate chip cookie with chewy oats. Simple and classic.
These oatmeal chocolate chip cookies are hearty and delicious like a granola bar. So much so, that they almost feel appropriate for breakfast. Almost. Either way you will enjoy this perfectly simple recipe.
Tips for Soft and Chewy Oatmeal Cookies
- First and foremost, if you want soft and chewy cookies, make sure not to over-bake them! The edges should be lightly browned and the centers should look slightly shiny and unset. Keep in mind there is carry-over cooking that occurs after you take them out of the oven. Leave the cookies on the tray for a few minutes to firm up before moving them to a cooling rack.
- Try baking the cookies at 375ºF for 7-8 minutes. This will brown the outsides quicker, while keeping the inside soft and under-baked.
- Choose your oats: Old fashioned oats will make the cookies spread slightly more, and result in a chewier texture. Quick oats will make the cookies soft and thick, but slightly more dense.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup (226 g) butter, (2 sticks) room temperature
- ¾ cup (150 g) brown sugar, gently packed
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups (240 g) all-purpose flour, (stir, spoon, and level)
- 2 ½ cups (200 g) old fashioned oats*
- 1 tsp baking soda
- ½ tsp salt
- 2 cups (340 g) semi-sweet chocolate chips, (one 12oz bag)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper or silicone baking mats.
- In a stand mixer with the paddle attachment, cream the butter and sugars together. Add the eggs, and vanilla. Mix until incorporated. Scrape bowl.
- In a separate bowl combine the flour, oats, baking soda, and salt. Slowly add to wet ingredients and mix until just incorporated. Fold in the chocolate chips. (If dough seems really sticky. Add 2 Tbsp more flour.)
- Scoop cookie dough balls (with a #30 scoop; about 2 Tbsp) onto parchment or silicone lined baking sheets, spaced a couple inches apart.
- Bake at 350˚F for 9-11 minutes, until edges are lightly browned and centers are just underdone (for soft cookies). Rest on tray 2-3 minutes before transferring to a cooling rack. Store cookies in an airtight container up to one week.
Video
Notes
Nutrition
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I wish i could post my oatmeal choco chip cookies! Soooooo good! Thank you for sharing this recipe!!
Glad to hear you loved them! Thanks for your comment Sharon!
These are seriously the best!! I am pregnant and find myself craving these cookies all the time!! Thanks for the recipe!
Congrats on the pregnancy! Glad these cookies are hitting the spot. You may want to check out my lactation cookies as well if you are planning on breast feeding. They are similar to these cookies. Here’s the link just in case: https://www.dessertnowdinnerlater.com/lactation-cookies-recipe/
If I was preparing the dough the night before would I make up all the dough and cover the bowl in the refrigerator until the next day or would I keep the dry and wet ingredients separate until ready to bake the next day?
You can refrigerate the dough. If you bake the dough cold, they will definitely be more puffy/thick. So let the dough come to room temperature, or if you want them to spread more, just keep the ingredients separate until ready to bake.
Hi! I have a batch in the oven right now. They are delicious. The first batch spread a bit too much. So I refrigerated the dough until firm. Second batch came out perfect. My boyfriend is in heaven right now. Thanks!
Glad you were able to get it just right. Thanks for sharing!
These are really good – not too sweet! Thanks for sharing this!
Glad you liked it and thanks for sharing your review.
The best oatmeal chocolate chip cookie I’ve ever had! Just made these today and they’re absolutely delicious! Definitely my go to recipe from now on.
I’m so glad you love this recipe Claire! Thanks for your comment!
Just like my mom always made. I still add pecans also. Both the crunch and added nutrition a win win. The best! Def don’t over bake! Don’t miss out on these gems.
I really wanted a cookie, but didnt have all the ingredients. The best cookie I think I’ve ever made!. I only used 1/4 cup granulate sugar, coconut sugar instead of brown and a full tbsp of date syrup. Only 1/2 cup chopped Dove dark chocolate peices and 1/2 cup walnuts. I put cardamom in everything, so added about 1/8 tsp.. So delicious, great light and fluffy chewy texture!
I’m so glad you were able to adjust the recipe to what you had on hand Catherine. Thanks for your comment!
I only had steel cut oats in my pantry, I only had coconut oil so I used that instead of butter and I added lots of coconut to it too! It was so great!!
Glad you were able to adjust it to the ingredients you had. Thanks for sharing!
I have made these twice this week now, my husband loves them. My new only oatmeal chocolate chip recipe from now on.
That’s the best compliment! Thank you for your comment Katie!
Hi Amber! I made this recipe a few weeks ago, and they are the best oatmeal chocolate chip cookie recipe I have come across. They came out perfect, thank you!
Hi Hannah! I’m so glad you enjoyed these cookies! Thanks for taking the time to share your experience with the recipe!