Chocolate Chip Oatmeal Cookies

These incredible Chocolate Chip Oatmeal Cookies have the perfect balance between crispy edges with a chewy center and are loaded with melted chocolatey goodness. I’ve mastered the combination of the perfect chocolate chip cookie with an old fashioned oatmeal cookie that’s become one of our most popular cookie recipes.

 

Oatmeal Chocolate Chip Cookie Recipe

There are so many cookie recipes that can evoke feelings from your childhood, like these Snickerdoodles and these Thumbprint Cookies. But when it comes to classic homemade cookies, it just doesn’t get any better than these timeless chocolate chip oatmeal cookies. And though they be old-fashioned, one thing is certain, they are always a favorite with kids and adults alike.  

What makes these cookies the best cookies ever is that this recipe uses part regular sugar and part brown sugar. This gives the cookies out of this world texture. They are crispy around the edges and chewy in the middle. Serve them warm with a cold glass of milk and you’ll be in cookie heaven.  

Why We Love This Recipe

• Simple ingredients – Though the recipe calls for several ingredients, they are all basic pantry staples you can pick up at any grocery store. 
• Perfect texture – With delicious crispy edges with chewy centers, after the first bite you’ll see why this is the perfect cookie recipe.
• Great for any occasion: Whether it’s for family gatherings, afternoon snacks or even dessert after dinner, these chewy oatmeal cookies are the perfect sweet treat.

Recommended Tools

• Medium mixing bowl
• Large mixing bowl
• Electric or stand mixer
• Wooden spoon
• Cookie sheet
• Parchment paper
• Cookie scoop
• Wire cooking rack

Ingredients to Make These Cookies

• All-purpose flour
• Salt (sea salt of kosher salt is best)
• Baking soda
• Cinnamon
• Nutmeg
• Unsalted butter
• Brown sugar, packed (you can use light or dark brown sugar)
• White granulated sugar
• Large eggs
• Pure vanilla extract
• Tablespoons water
• Semisweet chocolate chips or bittersweet chocolate chips
• Rolled oats (old-fashioned oats or quick oats, do not use steel cut or instant)

How to Make the Best Oatmeal Chocolate Chip Cookies

Step One: Whisk Dry Ingredients

• Preheat the oven to 350 degrees Fahrenheit.  Line a baking or cookie sheet with parchment paper. 
• In a medium bowl, whisk together the flour, the salt, the baking soda, the cinnamon and the nutmeg.  Set aside the bowl for now.

Step Two: Blend the Wet Ingredients

• In a large bowl, cream butter with the white sugar and brown sugar.  Using your electric or stand mixer, beat together until smooth, approximately 4 minutes.
• Add the eggs and the vanilla extract and continue beating until fully combined, approximately 1 minute more.

Step Three: Combine Wet and Dry Ingredients

• Add the flour mixture and water and stir using a wooden spoon until combined.

Step Four: Fold in Oats and Chocolate Chips

• Add the rolled oats and the semi-sweet chocolate chips and continue stirring until evenly combined. 

Step Five: Scoop and Bake

• Scoop into 1-inch-wide cookie dough balls. Drop dough balls on a prepared baking sheet approximately 2 inches apart.
• Bake until they are a nice golden brown. This will take about 8-10 minutes for chewy oatmeal chocolate chip cookies or 12 minutes for a crispier cookie.

Step Six: Cool and Serve

• Let the chewy cookies cool on the pan for 10 minutes and transfer to a wire rack to firm up for another 5 minutes.  
• Serve warm and enjoy!  

Easy Oatmeal Chocolate Chip Cookies Add-ins and Variations

• Nuts – The most popular add-in for these cookies are finely chopped nuts. You can use walnuts, pecans, or almonds. 
• Dried fruit – If you like a little bit of extra chewy texture, you can throw in some raisins or dried cranberries. Chocolate chip oatmeal raisin cookies are always a hit. 
• Coconut – If you’re a coconut fan, feel free to add some to this cookie dough. You’ll want to add only about ¼ cup because you don’t want it to dry out the batter.  
• Warm spices – When making these during cooler months, you can add a dash of warm spices like cinnamon, nutmeg, or pumpkin pie spice. 
• Swap the chips – Instead of semi-sweet, you can use peanut butter chips, white chocolate chips, milk chocolate chips or for a more intense flavor, dark chocolate chips. 
• M&M’s – Add a splash of color with M&M’s instead of the chocolate chips. 
• Chocolate chunks – This recipe calls for chips, but if you want larger pockets of melted chocolate and chewier cookies, you can break off chocolate chunks from a chocolate bar. 

Can I Use Instant Oatmeal in this Recipe?

Instant oatmeal and quick cooking oats are not the same and they do not give you the same results when baking. Instant oatmeal is pre-cooked and finely ground. This causes the cookies to have a smoother texture as well as making them too soft or even mushy. Another bonus to using rolled oats is that they have a natural nutty flavor that instant oatmeal does not have. 

How Do I Store These Cookies?

You can store these cookies in an airtight container at room temperature for up to 3-4 days. It should be noted that these cookies are SO much better when warmed.  For cold cookies, place them in the microwave and cook on high for 15-20 seconds. You can also freeze them for up to 3 months in freezer bag. 

Can I Freeze the Dough to Bake Later?

You bet! After mixing up the dough, scoop it onto a parchment-lined baking sheet and freeze until solid. Then just place the dough balls into a freezer safe zip-top bag or container for later baking.

More Delicious Cookie Recipes

• Strawberry Cake Mix Cookies
• Jello Cookies
• Perfect Macarons
• Kitchen Sink Cookies
• Italian Ricotta Cookies
• White Chocolate Chip and Macadamia Nut Cookies