The best oatmeal chocolate chip cookies are more than just a treat, they’re a bite of pure nostalgia. Whenever I bake a batch of the oatmeal chocolate chip cookies, I’m instantly transported to my childhood kitchen. There’s nothing like the cozy aroma and the sight of those golden cookies, their edges just crisp enough and their centers perfectly chewy. This recipe, passed down and endlessly tweaked in my own home, truly makes the best oatmeal chocolate chip cookies every single time. and if you’re craving even more cozy baking, try my classic vanilla bundt cake for another dose of homemade happiness.
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What Exactly Are the Best Oatmeal Chocolate Chip Cookies?
Oatmeal chocolate chip cookies blend hearty rolled oats and rich, melty chocolate chips, creating an irresistible, chewy texture that’s both rustic and comforting. With every bite, you’ll taste the magic combination that puts these among the best oatmeal chocolate chip cookies you’ll ever try. The oats offer a toasty, nutty base, while brown sugar and a hint of cinnamon add warmth and sweetness. Unlike basic chocolate chip cookies, the oatmeal chocolate chip cookies stand out for their hearty, almost nostalgic texture. If you love classic cookies, you’ll also want to try my blueberry muffin cookies for a fruity twist!
What You’ll Need: Ingredients Overview
- Old-Fashioned Rolled Oats: Gives the best oatmeal chocolate chip cookies their signature chew. Quick oats work in a pinch but won’t give that hearty bite.
- All-Purpose Flour: Helps create that perfect, soft crumb.
- Baking Powder: Guarantees your best oatmeal chocolate chip cookies get the right lift.
- Ground Cinnamon: Adds just enough warmth.
- Fine Sea Salt: Balances the sweetness.
- Unsalted Butter: Makes these cookies rich (swap with margarine if needed).
- Brown Sugar: Essential for chewy, moist cookies.
- Granulated Sugar: Gives a touch of crispness to the edges.
- Eggs: For structure and a chewy bite.
- Vanilla Extract: The classic flavor you expect from the best oatmeal chocolate chip cookies.
- Semi-Sweet Chocolate Chips: For gooey chocolate in every mouthful.
- Optional Add-ins: Chopped walnuts, pecans, shredded coconut, or raisins for extra texture.
Swaps: Use gluten-free flour to make gluten-free oatmeal chocolate chip cookies. Coconut oil works for dairy-free, and dark chocolate chunks are amazing if you want more depth.
You’ll find ingredients like these in almost every pantry, just like for my best chewy snickerdoodle cookies.
How to Make the Best Oatmeal Chocolate Chip Cookies: Easy Step-by-Step
- Preheat Oven: 350°F (175°C) and line two baking sheets.
- Mix Dry Ingredients: Combine oats, flour, baking soda, cinnamon, and salt.
- Cream Butter & Sugars: Beat butter, brown sugar, and granulated sugar until fluffy, 2–3 minutes.
- Add Eggs & Vanilla: Mix in eggs, one at a time, and vanilla.
- Combine: Gradually add dry to wet. Mix gently, overmixing makes tough cookies!
- Fold in Chocolate Chips: Stir in chocolate chips and your favorite extras.
- Scoop: Drop by tablespoons onto baking sheets, spacing 2 inches apart.
- Bake: 10–12 minutes, until edges are golden and centers are soft.
- Cool & Enjoy: Cool 5 minutes on the tray, then move to a wire rack.
Want even more cookie inspiration? Try my double chocolate chip cookies next time!
How to Serve the Best Oatmeal Chocolate Chip Cookies
My absolute favorite way to serve the best oatmeal chocolate chip cookies is warm, with the chocolate still gooey. They’re just as good with a scoop of vanilla ice cream, or sandwiched together with whipped cream for the ultimate dessert. I love packing these oatmeal chocolate chip cookies for picnics or lunchboxes, they hold up so well! For gatherings, I pile them high on a board alongside other bakes, like brown butter toffee chocolate chip cookies. You can even use these as the base for ice cream sandwiches, or gift them in pretty jars.
Tips for the Perfect Best Oatmeal Chocolate Chip Cookies
- Chill your dough for at least 30 minutes for thick, bakery-style best oatmeal chocolate chip cookies.
- Mix in white chocolate chips, chopped pecans, or shredded coconut for a twist.
- Use a medium cookie scoop for perfect, even cookies every time.
- Take them out when the centers look just slightly underbaked.
- For vegan oatmeal chocolate chip cookies, use plant butter and a flax egg.
- Freeze the dough balls to bake fresh cookies whenever you want.
For another chewy, nostalgic treat, check out my chewy snickerdoodle cookies!
FAQ: Best Oatmeal Chocolate Chip Cookies
Can I use quick oats?
You can, but the best oatmeal chocolate chip cookies are chewier with rolled oats.
How do I keep my cookies soft?
Store in an airtight container with a slice of bread to keep them moist. Avoid overbaking!
Can I make these gluten-free?
Yes, just use a 1:1 gluten-free baking flour and certified GF oats.
What about healthier swaps?
Sub applesauce for half the butter, coconut sugar for a natural sweetener, or add seeds for nutrition.
Why You’ll Love These Best Oatmeal Chocolate Chip Cookies
There’s something so special about the best oatmeal chocolate chip cookies. Each cookie is full of gooey chocolate, chewy oats, and warm, nostalgic flavor. The recipe is simple, pantry-friendly, and delivers bakery-style results every time. I genuinely believe these oatmeal chocolate chip cookies are a must-have for anyone who loves classic desserts!
More Cookie & Dessert Ideas
- Best Chewy Snickerdoodle Cookies – All the cinnamon goodness!
- Double Chocolate Chip Cookies – Chocolate on chocolate!
- Classic Vanilla Bundt Cake – Beautiful and simple.
- Blueberry Muffin Cookies – Breakfast in a cookie!
- Brown Butter Toffee Chocolate Chip Cookies – Buttery, nutty perfection.
Best Oatmeal Chocolate Chip Cookies
Equipment
- Baking sheets
- Parchment paper
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Cookie scoop
- Wire rack
Ingredients
- 2 cups old-fashioned rolled oats
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in chocolate chips and optional nuts or add-ins.
- For thick, chewy cookies, cover the bowl and chill dough for 30 minutes (optional but recommended).
- Scoop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers are just set. For chewiest cookies, do not overbake.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature!
Notes
Nutrition
Behind the Scenes: Testing the Best Oatmeal Chocolate Chip Cookies
I’ll be honest: I’ve made this recipe a hundred times, and every time it takes me right back to being a kid, except now I’m the one in charge of the chocolate chip ratio! Once I accidentally swapped all the brown sugar for coconut sugar, and the cookies turned out even chewier (in a good way). My friends and family always want extra chocolate chips, so I never skimp. Want to see more kitchen behind-the-scenes, fails, and little cookie victories? Come hang out on my Pinterest page.
