Oatmeal Chocolate Chip Cookie Recipe – Soft, Chewy & Irresistible
When it comes to homemade cookies, nothing beats the comforting aroma and hearty texture of an oatmeal chocolate chip cookie recipe. These cookies strike the perfect balance between chewy oats, sweet chocolate chips, and just the right hint of brown sugar. Whether you’re baking them for a family gathering, a lunchbox treat, or a cozy night in, this recipe will become your go-to favorite.
In this guide, we’ll walk you through step-by-step instructions, share baking tips for the perfect texture, offer ingredient variations, and answer frequently asked questions so you can bake oatmeal chocolate chip cookies that turn out perfect every single time.
Why You’ll Love This Oatmeal Chocolate Chip Cookie Recipe
- Soft and Chewy Texture: Thanks to the oats, these cookies stay moist and chewy for days.
- Perfect Sweetness: The combination of brown and white sugar creates depth and balance.
- Easy to Customize: Swap chocolate chips for raisins, nuts, or even white chocolate.
- No-Chill Option: You can bake them right away when cravings hit.
Ingredients You’ll Need
Here’s what you’ll need to make the best oatmeal chocolate chip cookies. Measurements are for about 24 cookies.
Dry Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon (optional, but adds warmth)
- ½ tsp salt
Wet Ingredients:
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) white sugar
- 2 large eggs
- 2 tsp vanilla extract
Mix-Ins:
- 3 cups (240g) old-fashioned rolled oats
- 1 ½ cups (270g) semi-sweet chocolate chips
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the butter, brown sugar, and white sugar until creamy and light in texture (about 2–3 minutes).
Step 4: Add Eggs and Vanilla
Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Step 6: Fold in Oats and Chocolate Chips
Using a spatula, gently fold in the rolled oats and chocolate chips until evenly distributed.
Step 7: Shape and Bake
Scoop tablespoon-sized portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes until the edges are golden but the centers are still slightly soft.
Step 8: Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Oatmeal Chocolate Chip Cookies
- Use Old-Fashioned Rolled Oats: They give the cookies a chewy texture and hearty flavor.
- Don’t Overmix: Once you add the flour, mix just until combined to keep cookies tender.
- Slightly Underbake: Cookies continue to cook on the sheet after you remove them from the oven.
- Chill for Thicker Cookies: If you like thicker cookies, chill the dough for 30 minutes before baking.
Variations to Try
- Oatmeal Raisin Chocolate Chip Cookies: Add ½ cup raisins for a chewy-sweet twist.
- Nutty Oatmeal Chocolate Chip Cookies: Stir in ½ cup chopped walnuts or pecans.
- Coconut Oatmeal Cookies: Add ½ cup shredded coconut for tropical flavor.
- Double Chocolate Oatmeal Cookies: Replace ¼ cup flour with cocoa powder for a chocolate lover’s dream.
Storage and Freezing Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing Dough: Scoop cookie dough balls onto a tray, freeze until solid, then store in a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to baking time.
- Freezing Baked Cookies: Cool completely, then freeze in airtight containers for up to 2 months.
Frequently Asked Questions
Q: Can I use quick oats instead of rolled oats?
A: Yes, but the texture will be softer and less chewy. Rolled oats are preferred for the classic cookie feel.
Q: Why are my cookies flat?
A: Overly soft butter or too little flour can cause cookies to spread. Chill the dough for 30 minutes to prevent this.
Q: Can I make them gluten-free?
A: Absolutely! Use a 1:1 gluten-free baking flour blend and certified gluten-free oats.
Q: Should I use light or dark brown sugar?
A: Either works, but dark brown sugar will give a deeper molasses flavor.
Final Thoughts
This oatmeal chocolate chip cookie recipe is the perfect mix of chewy oats, gooey chocolate, and buttery sweetness. It’s quick to make, endlessly adaptable, and guaranteed to please kids and adults alike. Whether you’re baking for a holiday platter or just to treat yourself, these cookies are a true crowd-pleaser.
So preheat your oven, grab your mixing bowl, and enjoy the magic of homemade oatmeal chocolate chip cookies fresh from the oven.
