Is it possible to ever get bored of the taste of a chocolate chip cookie? I think NOT! These Oatmeal Chocolate Chip Cookies certainly live up to every expectation of a great choc chip cookie – chewy on the inside while crunchy on the outer edges…just the right amount of sweetness to curb any sweet tooth with chunks of chocolate chips, of course!
The oatmeal provides a more solid cookie than my Double Chocolate Chip Cookies which I quite enjoy, especially when feeling like I need something to hold me over till the next meal! But honestly, I’ll happily eat these Oatmeal Chocolate Chip Cookies any time, anywhere!
Serve these oatmeal cookies fresh from the oven with a hot beverage, a cold glass of milk, or make and store a batch ahead of time. And if you love chocolate chip cookies, try these Peanut Butter Chocolate Chip Cookies and Pumpkin Chocolate Chip Cookies.
Table of contents
What are Oatmeal Chocolate Chip Cookies?
This oatmeal chocolate chip cookie recipe consists of classic oatmeal cookies containing old-fashioned oats in addition to standard cookie dough. This recipe adds a touch of decadence by including chocolate chunks that melt while the cookies bake. As you take a bite into these scrumptious cookies, you’ll get a chewy mouthful of oatmeal cookie with pockets of gooey melted chocolate!
Variations and Substitutions
- Use dark chocolate chips, semi-sweet chocolate chips, or even white chocolate chips in these oatmeal chocolate chip cookies.
- Chopped nuts such as pecans or walnuts, raisins, or dried cranberries are also great additions to these oatmeal cookies.
- Drizzle some melted chocolate over the baked cookies once fully cool. You could also drizzle a simple sugar glaze over the cookies.
- For gluten-free oatmeal chocolate chip cookies, opt for a gluten-free flour such as Bob’s Red Mill which is a like-for-like substitution.
- Add in some cinnamon for some warmth in the cookie dough.
Not all cookie recipes call for the cookie dough to be chilled prior to baking and that’s because it really depends on the type of cookie you’re after. These Oatmeal Chocolate Chip Cookies are meant to be chewy on the inside and fluffy and for that, you definitely need chilled cookie dough. Chilling the dough will also ensure that your cookies retain their shape during baking.
I don’t suggest skipping this step – trust me, you’ll thank me later!
Absolutely! There are a few ways that you can make these cookies ahead of time:
Fully assembled and baked cookies can be made 2-3 days in advance of serving and kept at room temperature in an airtight container. You can also pop them into the oven for a few minutes if you want to enjoy warm cookies with the chocolate chips melted.
Prepare your cookie dough balls and refrigerate for up to 3 days. Bring them to room temperature just prior to baking them.
Prepare and freeze your cookie dough balls for up to 3 months. When ready to bake, defrost in the refrigerator and then bring to room temperature before adding them to the oven.
You can store these Oatmeal Chocolate Chip Cookies at room temperature in an airtight container for up to 3 days with no problem.
If you wish to extend the shelf life of your baked cookies, then consider storing them in an airtight container or freezer bag for 3-4 weeks. Just make sure that your cookies are completely cool prior to any form of storage and you may also like to try flash freezing them first on a baking tray before transferring them to a Ziploc bag so that they don’t stick together.
To thaw frozen cookies, simply defrost at room temperature and pop them into a preheated oven for about 5-10 minutes if you want yummy warm cookies.
Tips For Making Oatmeal Chocolate Chip Cookies
- While these cookies are soft and slightly chewy in the center, the oatmeal adds thickness. Feel free to add more chocolate chips or swap them out for white chocolate chips or even caramel bits. You could even add variations of this cookie by including raisins, dried cranberries, or chopped nuts.
- Make sure to use room temperature butter and eggs to help the ingredients incorporate together.
- These cookies are quite easy to make and generally loved by all ages. They make great gifts for teachers, family and friends. Stack a few in a clear cello bag with some decorative ribbon for gifting.
- I used a medium cookie scoop (aff) for uniformly sized cookie dough balls. You can also use a spoon if you don’t have a cookie scoop.
- Easily double the cookie dough for a larger batch of cookies, especially if catering for a large crowd or making a good supply ahead of time.
More Addictive Chocolate Chip Cookie Recipes
- Peanut Butter Chocolate Chip Cookie Recipe
- Double Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies
- 1 cup all-purpose flour
- 1 ½ cups rolled oats old-fashioned, quick-cooking rolled oats used here
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup salted butter softened
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- ½ cup semi-sweet chocolate chips
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper and set aside.
- In a mixing bowl or the bowl of a standing mixer, beat together butter, brown sugar, and granulated sugar until creamy.
- Add the eggs and vanilla extract into butter/sugar mixture and beat until mixture is fluffy.
- In a separate bowl, combine the flour, rolled oats, salt, baking soda, and baking powder.
- Add the dry ingredients to the wet ingredients and beat until mixed completely.
- Fold or beat in the chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Scoop chilled cookie dough with a medium cookie scoop, spacing the balls 1 ½” apart on prepared cookie sheets.
- Press the dough down just slightly on the top. The cookies will not spread or change shape too much during cooking, but pressing them down a bit will help them cook evenly and form a nice shape.
- Bake for about 10 minutes until cookies are set in the center.
- Cool for 2-3 minutes on cookie sheet and then remove to a cooling rack to cool.
- Serve warm or cool.
- Storage: Store in an airtight container for 2-3 days or freeze for up to 3 months.
- These are soft and a bit chewy in the middle, but also pretty thick and solid from the oatmeal. You could add additional chocolate or swap out different types of chocolate chips.
- Lovely dough base for a variety of oatmeal cookie flavors – you could add raisins or cranberries, white chocolate chips, walnuts, etc.
- Chilling the dough helps the cookies hold their shape while baking.
- Use room temperature butter and eggs to help ingredients incorporate together.