The only oatmeal cookie recipe you will ever need! Soft and chewy oatmeal chocolate chip cookies loaded with oats and chocolate chips!
I’ll admit that oatmeal cookies are not usually high on my list of cookies. I usually prefer the traditional chocolate chip cookie, or peanut butter chocolate chip, or Nutella chocolate chip.
Do you see a pattern here?? I think we can agree chocolate chips make everything better.
But, the reason I generally stay away from oatmeal is the dreaded raisin.
You know what I’m talking about. You think you’re biting into a perfectly chewy and delicious oatmeal chocolate chip cookie and then you bit into a raisin.
It’s the worst. WORST.
Clearly I am not a raisin fan, never have been, likely never will be. I don’t mind the flavor so much as the texture. Why ruin a perfectly good cookie with chewy, gummy raisins??
I know some of you will vehemently disagree with my raisin aversion and insist that it’s not a true oatmeal cookie without the chewy suckers, but that’s ok.
Thankfully these oatmeal chocolate chip cookies can be made with either raisins or chocolate chips and be just as delicious. Heck go crazy and add some nuts while you’re at it!
I’ve remixed these cookies a few times already with pecans and dried cranberries (NOT the same as raisins), caramelized apples, and turned them into cookie cups.
The Best Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies here though… they’re delicious.
Like, SO. GOOD. Perfectly soft and chewy, just the right amount of oats (they are quite loaded with oats, but that’s how I like them) and chocolate with some sea salt thrown in for good measure.
Using sea salt in cookies is my favorite thing to do!! Just swap out regular salt in your cookie recipe for flakey sea salt and prepare to be amazed.
It adds such a delicious kick to cookies and those salty bites only help to enhance the sweetness.
If you like really soft and chewy cookies, make sure not to over-bake them!
They’re done when the edges are lightly browned and the center still looks very unset. They will continue to cook and firm up once you take them out of the oven.
I can’t go through this post and not talk about the bloom on my chocolate chips. It has been HOT and HUMID here and in a west-facing, no a/c apartment, it’s practically unavoidable.
You’ve likely noticed this on chocolate at some point in your life. White streaks of either fat or sugar caused by heat and/or moisture. If you were to eat a piece of chocolate like this, you’d notice it had more of a grainy texture to it.
Not ideal and definitely not aesthetically pleasing, but thankfully the bloom has no effect on the flavor or texture of the chocolate chips once baked.
They are perfectly ok to use!
How can I adapt these Oatmeal Chocolate Chip Cookies?
Next time I make these oatmeal cookies I think I’ll pass on the cinnamon. I’ve discovered that I don’t particularly like the combo of chocolate and cinnamon so I’d skip it and maybe add some walnuts or pecans for more flavor/texture.
If you prefer raisins in your oatmeal cookies, feel free to swap out the chocolate chips. You may want to start with 1 cup of raisins though, or if you’re a raisin fiend, go for the full 2 cups!
If you’re looking for a go-to oatmeal cookie recipe, this one is for you!
Notes & tips for the perfect chewy oatmeal cookies:
- I used a small (2 tsp) cookie scoop for these.
- If you like really soft and chewy cookies, make sure not to over bake them! They’re done when the edges are lightly browned and the center still looks very unset.
- If you prefer raisins, feel free to swap out the chocolate chips — you may want to start with 1 cup of raisins though, and adjust to your liking.
- I use sea salt in all my cookies. It’s a great contrast with the sweetness of the cookie. Feel free to use regular salt if you don’t have sea salt handy.
- Chopped nuts can be added as well if you like. Customize to your heart’s content!
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon optional
- 1/2 tsp sea salt
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 3 cups rolled oats
- 2 cups semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).
- Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla.
- Turn mixer to low and add flour mixture, mix until combined.
- Add oats and chocolate chips. Mix until just combined.
- Chill dough in the fridge for an hour (optional, but yields better results).
- Preheat oven to 350F and line a baking sheet with parchment or a Silpat.
- Using a small cookie scoop, place cookies on baking sheet 2″ apart. I did 11 cookies per sheet.
- Bake for 10mins or until edges are lightly browned but center is still soft and unset.
- Cool for 5 minutes on baking sheet, then transfer to cooling rack to cool completely.
Notes
Originally published March 2016
Lauren says
Sooooo good! I added one teaspoon of baking powder, 1/2 cup of chopped pecans and I baked them for 12 minutes. Absolutely delicious and perfect!
Olivia says
Hi Lauren! So glad you loved these 🙂
Kathy says
These are the easiest cookies to make. They came out perfectly shaped and taste very good.
Olivia says
Thanks for the great feedback, Kathy!
Kelsey says
Thanks for the great recipe! This will be my new go to for oatmeal cookies!!
Olivia says
So glad you loved them Kelsey!
Kelsey says
Delicious!!
Olivia says
Thanks Kelsey!
Chris says
These cookies are fabulous, so definitely will make them again. May go with one cup chocolate chips, one cup raisins next time.
I did find the baking time was a little longer in my oven. I made half a batch with egg replacer and they took closer to 15 minutes while the half batch with egg was closer to 12 or 13 minutes.
Thank you for the fantastic recipe!
Olivia says
Hi Chris! So happy you loved them. Thanks for your tips!
Allyson Hollingsworth says
I love this recipe! I froze some of the dough for later, how long would I bake it for when frozen?
Olivia says
Hi Allyson! I’ll admit I’ve never baked them from frozen so I can’t be totally sure but I would say a couple extra minutes would do it.
Genelle says
Turned out delicious, soft and chewy. Mine baked for 11 minutes. Going to freeze dough balls with the rest of the dough :
Olivia says
Hi Genelle! Thanks for the great feedback 🙂
Nicole says
Absolutely LOVE THIS RECIPE! I’m a huge fan of oatmeal chocolate chip cookies and feel lucky I stumbled across this recipe while searching for “the one”!
This is it! The one! I used the cinnamon and a mix of chocolate, dark chocolate and white chocolate chips and they are PERFECT! My kids love them! My husband loves them!
It makes, I feel, a pretty burley amount but they just don’t seem to last long enough at my house! I refuse to make a double batch or I will eat them for breakfast, lunch and dinner!
Thank you for sharing! These are a new favorite!
Olivia says
Hi Nicole! LOL I hear you about eating them for breakfast lunch and dinner. I’m right there with you! So happy you all loved them and thanks for the tips on the chocolate mix! I have to try that 😀
Lisa says
I’ve made another chocolate chip oatmeal recipe in which I whirl the oats first in a food processor so it’s like a coarse flour to mix with the white flour – would that work with this as well? That way it’s a smoother consistency in the baked cookie and my son doesn’t notice he’s eating oatmeal!
Olivia says
Hi Lisa! Haha, sneaky! I haven’t tried it with these cookies and worry that they might come out too dry — since it would be flour + basically oat flour. If they are still somewhat coarse it could be ok. I would give it a try with a small batch (you can reduce the recipe by adjusting the Servings). Let me know if you try it!
Lisa says
It was an experiment all around – food processor not working so couldn’t process the oats, then I had about half old-fashioned and half quick oats which were already finer ground, so threw it all together and no one seems to mind! Really delicious!
Olivia says
So happy it worked out! 😀
Kara says
I just did that! I food processed the oatmeal so it was finer and still just as moist!! So good!
Beth W says
I would like to freeze the dough balls and bake later. How well does that work with this cookie?
Olivia says
Hi Beth! It works perfectly. I do that all the time too!
Mariss says
Do these cookies Really come out thick and chewy? I’ve been disappointed more than too many times. Thanks 😊
Olivia says
Hi Mariss! I think they do! But you need to chill the dough and use a small cookie scoop for best results. These cookies get rave reviews. I hope you try them. You can always reduce the recipe (change the Servings to be smaller) to test it out!
Linda says
These cookies are absolutely delicious! These are the first oatmeal cookies I’ve made in a long while, although I bake all the time. I made the recipe just as is. No adjustments necessary. Yum!
Olivia says
Hi Linda! Thank you for the feedback, I’m so happy you loved them! 🙂
Chris Dorr says
Love this recipe – made a few modifications to improve the end result.
1. Definitely use the cinnamon- add nice punch
2. Add slightly less oats
3. If using a ice cream scoop – flatten before baking to ensure not too much soggy middle
4. Any combo of chips is good. I used 1/2 milk, 1/2 peanut butter chips – yum!
Olivia says
So glad you loved them, Chris!
Jaki says
Just made these yesterday and love them! I’ve been looking for a good oatmeal chocolate chip cookie. I love oatmeal cookies but not a big fan of raisins or nuts in cookies. I followed the recipe almost exact. I left out the cinnamon. I also chopped up the chocolate chips. I love a little bit of chocolate in every bite vs one regular chocolate chip. I didn’t know how small of a scoop so I used a size 70 scoop. I’m thinking that was too small because I ended up with 90 bite size cookies. But they’re so good, I’m not complaining! Plus, I feel less guilty eating 10 of them if they’re bite size lol
Olivia says
Hi Jaki! Thanks so much for your tips and feedback. I’m so happy you loved these!
Crista says
OMGEEEE these are so good!! Will be making them again and hiding them next time 😁
Olivia says
Hi Crista! Lol!! So happy you love them 😀
Norma says
Make these all the time. I add a cup of organic raisins and once added a cup of finely chopped walnuts too. Those were the best. Everyone loves these!
Olivia says
Hi Norma! So happy you love these. Thanks for the feedback!
Bea Carr says
Best cookies ever! I bake them in cookie bar shape with less chocolate chips.
Olivia says
Hi Bea! So glad you love them. I need to try them as bars!
Ally says
Okay. It’s 11 pm and I’m still sitting here eating my 6th? Or was it 7th? Cookie. 🤫 These are SO good. Thank you so much for the recipe, Olivia!
Ally says
Will definitely be making a double batch and freezing some next time! These turned out delicious! Only complaint: There was a little bit too much chocolate in the written recipe– even for me! Just felt like the oatmeal flavor didn’t come through enough. I think next time I’ll try half the chocolate chips and maybe throw in some walnuts or slivered pecans. Otherwise, this was perfect!
(Followed recipe, then cooked for 11-12 mins, sit on pan for 6 mins before transferring to counter)
Ally says
Okay. It’s 11 pm and I’m still sitting here eating my 6th? Or was it 7th? Cookie. 🤫 These are SO good. Thank you so much for the recipe, Olivia!
Olivia says
Haha yessss! I am right there with you. Can never have just one or two 😀
Olivia says
Hi Ally! I’m so glad you loved these and thanks for your feedback! I am a chocolate lover, so I definitely don’t skimp on the chocolate chips, but you can easily use less, or none at all, or replace them with raisins or nuts if you like 🙂 Let me know how you like them with your changes!
Josiane says
These cookies are soooo delicious! The best ones for sure! They definitely became my go to recipe for oats & raisins/nuts cookies! Thank you for sharing!
Olivia says
Hi Josiane! Thanks so much, I’m glad you love them! 🙂
Brittany says
Bought a bunch of vanilla bean stalks from Costco, and I thought this recipe was just the right type to sub with fresh vanilla. IT WAS! The mix of chocolate, toasted walnuts, cinnamon and chewy oats has made this an absolute favorite three times running.
Doubled the batch this time to have some in the freezer.
Olivia says
Hi Brittany! So happy you loved it. Good call on doubling — I always stock the freezer too 😉