Oatmeal Chocolate Chip Cookies

A plate of homemade chocolate chip oatmeal cookies on a white surface, featuring visible oats and chocolate chunks.

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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 perfected the combination of the perfect chocolate chip cookie with an old fashioned oatmeal cookie that's become one of our most popular cookie recipes.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Keyword: Chocolate Chip Oatmeal Cookies

Servings: servings

Calories: 258kcal

Author: Alicia

Ingredients

1 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 cup unsalted butter
1 cup brown sugar packed
½ cup white granulated sugar
2 eggs large
1 Tablespoon vanilla extract
2 Tablespoons water
1 ½ cups semisweet or bittersweet chocolate chips
3 cups rolled oats old fashioned or quick oats, do not use steel cut or instant

Instructions

Preheat the oven to 350℉.
Line a baking or cookie sheet with parchment paper.
In a medium mixing bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg. Set aside.
1 ½ cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon nutmeg
In a large mixing bowl, cream the butter, white sugar and brown sugar. Using your electric or stand mixer, beat together until smooth, approximately 4 minutes.
1 cup unsalted butter, 1 cup brown sugar , ½ cup white granulated sugar
Add the eggs and the vanilla extract and continue beating until fully combined, approximately 1 minute more.
2 eggs, 1 Tablespoon vanilla extract
Add the flour mixture and water and stir using a wooden spoon until combined.
2 Tablespoons water
Add the rolled oats and chocolate chips and continue stirring until evenly combined.
3 cups rolled oats , 1 ½ cups semisweet or bittersweet chocolate chips
Scoop a 1-inch ball of batter and place on the cookie sheet approximately 2 inches apart.
Bake for 10 minutes for a chewy cookie or 12 minutes for a crispier cookie.
Let cool on the pan for 10 minutes and transfer to cooling rack for another 5 minutes.

Notes

Storage:

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.

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