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
Hannah says
Delicious! The only thing I changed was putting them in the freezer for 20 minutes instead of refrigerator for an hour, which seemed to work pretty well.
Will be my go to recipe from now on!
Olivia says
Hi Hannah! So happy you loved them 🙂 They are a favourite through and through!
De says
Made these with dried cranberries, chocolate chips and chopped pecans- a new family favorite! Deliciously buttery, soft and chewy. The perfect cookie combination.
Olivia says
Hi De! Yumm! I have a cranberry pecan version too but didn’t think about also using the choc chips! I’ll have to try that 🙂
Colleen Perkins says
Hi. I just made your butter free chocolate chip cookies and love them. What can I substitute for the butter in this recipe. My husband is on a strict no butter diet.
Thank you
Olivia says
Hi Colleen! I dont have a butter-free chocolate chip cookie recipe so you must have me confused with someone else. I haven’t tried baking these withough butter myself, but you could try margarine or vegan butter.
Britt says
Seriously the BEST oatmeal chocolate chip recipe ever! Sooo good. It’s my husband and I’s go-to recipe when we’re in the mood for cookies.
Olivia says
Hi Britt! Yay! Glad you guys loved them 🙂 I recommend freezing some so that cookies are always at hand 😉
Claudia says
Oh my goodness this recipe is a big hit. I did tweak it a little bit. Instead of chocolate bits I substituted a solid dark chocolate Easter bunny that was long forgotten by my husband. Your recipe is a keeper. Thanks for sharing. 😋
Olivia says
Hi Claudia! Love the use of dark chocolate instead — glad the bunny didn’t go to waste 🙂
Carla @ Foodie Digital says
I love how this recipe does not skip on chocolate chips! They turned out exactly as I had hoped (even with a vegan butter substitution) and I’m having a hard time keeping them in supply in the freezer 🙂
Olivia says
Hi Carla! I’m so glad you liked these!
Diane Atkinson says
Hi, they look good, but what kind of oats, large flake rolled oats or quick oats?
Olivia says
Hi Diane! I used regular rolled oats (not quick oats). You can use either, but the texture will be different.
sonya says
How can I convert this recipe to gluten free? Could I substitute all purpose flour for oat flour or garbanzo flour? Thank you! 🙂
Olivia says
Hi Sonya! I would use a proper GF all-purpose flour blend.
Christina says
Tastes great and smell amazing while baking. My husband loved them. My cookies came out very flat, which disappointed me based on your photos and other reviews. In my oven I also had to bake for 15 minutes per batch + 5 min cooling time = 20 minutes per pan of cookies. I simply wasn’t expecting the time commitment, unsure what went wrong as I followed instructions…only thing missing is the optional cinnamon.
Olivia says
Hi Christina! Strange that your cookies came out flat! The dough is quite thick and I don’t find mine to spread too much, especially if it’s chilled. Did you make any substitutions at all? And did you chill the dough? Only other thing I can think is that there was either too much butter or too little flour.
Melissa says
Christina, did you use softened (room temp) butter, or completely melted? If melted, that could be the issue. Just a thought. 😊
Ant says
Loved this recipe thank you!!
We made them kinda big (with an ice cream scooper). Had to bake just a little longer but still held their shape and were super wonderful and luscious on the inside 🙂 Will definitely make again!
Olivia says
Hi Ant! Love the giant cookie idea! Glad you loved these 🙂
Ella says
I didn’t add the cinnamon and definitely added less sugars. I also used mini semi sweet chocolate chips. Once I scooped it on parchment paper I slightly flattened each scoop and baked it to perfection in 10 min. Thank you for this recipe!! It’s as good if not better than what we get from the grocery store!!
Olivia says
Hi Ella! So glad you loved it. Thanks for all your tips!
Jackie says
I first tried making these cookies about a year ago. Whenever I make them, people always ask for the recipe. They are so good, and hold up well after freezing the dough! Thank you!
Olivia says
Thanks so much Jackie! I’m so happy you love them 🙂
Olivia says
Okay, these were AMAZING!!!!! I used oatmeal with chia seeds + flax seed already in the oats and it was still good. I cooked for 13 minutes because I used a bigger ice cream scoop. Such a tasty snack. I will definitely make again.
Olivia says
Hi Olivia! I’m so happy you loved these! Thanks for the feedback 🙂
Rae Rae says
Tried it today! And by far the best cookies I baked 🤣 Usually my cookies fall so flat. But this time, i really loved the finished product! Followed the exact same recipe as above. I chilled it in the freezer for 30min (already scooped in round shapes) and baked for 15 min at 176 Celsius. Thank you!
Olivia says
Hi Rae Rae! Thanks for the feedback! I’m glad you loved these 🙂
Stephanie says
I’ve made these 3x since finding the recipe! They’re SO good. They absolutely turn out best when refrigerated for an hour prior to baking. I also subbed maple for the vanilla and added pecans once and walnuts another time for a fall feel. My whole house loves these, they do not last more than a day!
Olivia says
Hi Stephanie! So glad you love these! I keep meaning to try them with maple and walnuts, yum.
Emilie says
The taste is great but it it not as “oatmealy” as I wished …
I was a little disappointed..
Olivia says
Hi Emilie! Sorry to hear you didn’t love these. They have 3 cups of oats, I’m not sure what more I could do to make them more oatmealy! 🙂
Sena says
I made these cookies for the first time, and they were a massive hit with the family! So much so, they keep asking me to make them again and again. Followed the recipe exactly and they came out awesome. Thanks for such a delicious recipe! Best oatmeal cookie I’ve ever had!
Olivia says
Hi Sena! So happy everyone loved them! Thanks for the awesome feedback 🙂
April says
LOVE LOVE LOVE!! My first time to make these chocolate chip oatmeal cookies. They will make great to go breakfast or snacks.
Olivia says
Hi April! So happy you love these! Thanks for the feedback 🙂
Marnie says
Wow I am bookmarking this recipe. This was exactly what I was looking for…crispy on the outside soft and chewy on the inside and a cookie that holds some shape so you can make them as big or thick as you want! These would make amazing cookie ice cream sandwiches!
Olivia says
Hi Marnie! Ohhh I’m going to have to try them with ice cream now, good call! Glad you loved these 😀
Lori says
Oh my! These are so yummy. I followed the recipe as closely as I could (only had quick oats and dark chocolate chips) and added toasted pecans. Love everything about them and don’t even really notice the cinnamon. Thank you for the great recipe!
Olivia says
Hi Lori! So happy you love these. Thanks for the feedback! 🙂