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 tried this recipe 😋 and what a hit! I absolutely love these cookies and enjoy making them time and again!
Yummy yummy yummy! I only had quick oats on hand, so I followed instructions and used two cups. Definitely a hit here! While putting another batch on the sheet, my 2yo snagged a cookie and disappeared. The chocolate all over her face was a dead giveaway, as was her very big (and chocolatey) smile.
I’m so glad you and your little one are enjoying these cookies! Thanks for your comment Rae.
These cookies are a favorite in our house! I always come back to this recipe, every time I try a different one, I’m disappointed.
It’s especially good using a combination of different types chocolate chips.
Glad to hear that this is your favorite recipe of all the ones you’ve tried Lorena! Thanks for your comment!
These were delicious! Made them to the recipe, except I cooked about 3-4 minutes longer to crisp up a bit. This will be my go to for oatmeal choc chip going forward! Does the recipe change at all if I choose to use raisins instead?
Hi Nikki, glad you are enjoying this recipe. You can use raisins instead of chocolate chips. No problem. Enjoy!
These cookies are absolutely delicious. I added 2 tsp of cinnamon to the dry ingredients.
Iha e made my family very happy by using your recipe. Thanks
I made these! I’ve made them so many times this winter , during snow days. Tonight, I soaked some raisins in aged rum while I prepared the rest of the dough. Then added walnuts, butterscotch chips, and semi sweet chocolate chips. So good, my high school crush has started to be a fixture in my living room. Yay, cookies!
I’m glad that you’re enjoying this recipe Tracey, and making it your own with the additional ingredients. Sounds tasty!
Fabulous recipe. Delicious cookies. Thank you.
Thanks for your comment Margaret! Glad you enjoyed the cookies!
We made these cookies and followed the recipe very precisely using quick cook oats and they turned out very dry. I think maybe recipe should added some water or something to this recipe. They did not spread at all when baked.
I did warn in the notes that using quick oats instead of old fashioned oats would result in a thicker, more dense cookie.
Quick oats are quick because its oats cut up more. Quick oats cook faster because they quickly soak up more moisture so the cooking time is shorter.
When substituting quick oats for regular rolled oats, I reduce the amount used because of this issue. I add quick oats in increments until desired consistency is reached. I would estimate using 1 3/4 to 2 cups quick oats instead of 2 1/2 cups the recipe calls for. I hope this helps!
Is it regular stick butter or sweet cream/ salted gonna make these soon
It’s 1 cup of butter which is two sticks. Each stick is 1/2 cup. You can use salted or unsalted butter according to your preferences. If you use salted butter, you may want to adjust or omit the salt in the recipe, depending on your salt tolerance. Both salted or unsalted butter will work in this recipe.
Excellent recipe! I made these today, and they could not have turned out better! I used coconut sugar instead of brown sugar, added 1/2 cup finely chopped walnuts, and the two cups of chocolate chips were a blend of dark chocolate chips and Lily’s dark chips with stevia. I used an ice cream scoop, so the cookies were large. Took 12-13 minutes at 350. Lightly crisp on the outside, soft and moist on the inside. Perfect! Thanks for a great recipe.
Yum! Thanks for sharing your alterations. Glad you enjoyed the cookies!