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
Tamara says
I used stevia instead of the whit and brown sugar. Not sweet at all. Perfect YES!!!♥️
Olivia says
Hi Tamara! Thanks so much for your tips. I’m glad you liked them!
Gemma says
Hi, can I freeze the cookie dough?
And do I need to defrost it thoroughly before cooking or can I make them into balls now, and cook them from frozen?
Many thanks
Gemma
Olivia says
Hi Gemma! Yes you can freeze it and you can bake them from frozen it might just take a couple mins longer.
Maria says
Hi Olivia,
I just made these gorgeous biscuits, they are mega delicious and moreish, they are not going to last long I can tell you.
Thank you very much!!
Maria
Olivia says
Hi Maria! Thanks so much. So glad you love them 🙂
Andrea says
The whole family loves it!
Olivia says
Hi Andrea! Glad everyone loves these 🙂
Luz says
Hi! Can i make this with almond flour?
Olivia says
Hi Luz! I wouldn’t use almond flour exclusively but you can try swapping half of the regular flour for it or using a proper AP GF blend.
Kim says
These have a good texture but they are way too sweet for me. I know that sugar is important to the structure of baked goods, so I didn’t mess with the amount, but maybe the combination of brown plus white plus so many chocolate chips is over the top? I don’t think I’d make these again.
Olivia says
Hi Kim! Sorry to hear you thought they were too sweet. You can definitely reduce the sugar if you like!
Sarah says
Now that I’ve made these cookies at least 10 times and given this recipe to many people, I feel like a 5* rating is overdue! Thanks for the easy yummy recipe.
Olivia says
Thanks so much Sarah! I’m so happy you love them 🙂
Helen says
Can I use dark brown dugar
Olivia says
Hi Helen! Yes, that will be fine.
Lynn says
These are heaven!!! So tasty and the perfect softness! They were a huge hit as Christmas cookies for Mailman, Garbage men, neighbors, and a family ski trip.
People who don’t like oatmeal, loved these cookies! Thank you for this recipe, it’s my favorite!!!
Olivia says
Hi Lynn! Thanks for the amazing feedback, I’m so happy everyone loved them 🙂
Jace says
Hi! I made these for the first time! They tasted delicious but … they were super flat and runny. I know it’s an operator error, but do you possibly have any tips on how to fix them up for next time?
Thanks!
Olivia says
Hi Jace! So glad you loved them. they definitely should not be flat. Is there a chance there was something off with your measurements? Too much butter perhaps?
Terri says
Did you refrigerate the dough prior to cooking. I didn’t once and they spread now I always refrigerate for an hour and they turn out great
Karen Nelson says
Fabulous cookies. I used 1/4 cup measuring cup to make big cookies. Perfectly round. Used bottom side of 1 cup measuring cup coated with coconut oil to press down to 1/2” thick. Made 18 and 1/2 big cookies.
Olivia says
Hi Karen! Thanks for the tips! So glad you loved them 🙂
kitcheniest says
I absolutely love this recipe!! Possibly the best cookies ever. I found it a couple months ago and I have already made it several times. I followed the recipe almost exactly, ommitting the walnuts, and they came out PERFECT every time. Thanks for sharing.
Olivia says
So glad you love this one!
Melissa says
Delicious recipe! Doubled it to have some frozen and on hand! Kept it plain, then each oven batch we could change up what goes in them. Yay!
Olivia says
Hi Melissa! Love that idea. So glad you like these 🙂
Emma says
THE BEST
I’m new at baking and these are always a winner !!! I’ve used a mixer and done by hand , and sometimes added blueberries or crushed nuts and every time they are amazing.
Thank you for sharing this recipe!
Olivia says
Hi Emma! Ohhhh blueberries! That sounds like an amazing addition. I’ll have to try that. Glad you love the recipe!
Meredith says
I loooooove this recipe!! I made a vegan version and they were DELICIOUS!! 🙂
Olivia says
Hi Meredith! So happy you loved it 🙂 Any tips on making it Vegan? What did you use?
Ashley says
I didn’t have granulated sugar (white sugar) so I used coconut sugar instead. They still turned out amazing! These are the best oatmeal chocolate chip cookies alive ever had!
Lisa Sharpes says
I love these cookies. I am wondering if I can make the dough a day before I bake them?
Olivia says
Hi Lisa! For sure! The dough will last at least a week in the fridge, longer if frozen.
CPavlos says
The BEST oatmeal chocolate chip! I’ve tried many many recipes but this has been the best one yet. Cookies are the perfect texture, consistency and flavor. Yum!!!! Thank you ❤️
Olivia says
Hi CPavlos! So happy you love these 😀
Darlene says
Hi I made these—2nd try. I’m getting frustrated. What kind of rolled oats do you use. I chilled them but they are very thick when “dropping’ them. I ended up shaping into balls, then I find they don’t spread. Any suggestions.
Olivia says
Hi Darlene! I just use regular rolled oats. The cookies will be quite thick but should spread. If they are too thick and not spreading then it’s possible there is too much flour. How do you measure your flour? I always recommend spooning flour into the cup and levelling it off rather than using the cup to scoop it. The latter can add too much flour to a recipe.
Cara Agro says
I love this recipe. It’s my go to oatmeal chocolate chip recipe. Tried and true and I get asked to make these all the time.
If you find cookies are falling flat, it’s probably too much butter or that your butter wasnt soft enough and didnt cream thoroughly with the sugars. Or, possibly because of not chilling long enough. I’ve done both of these because cookies make me impatient BUT they are best when I take my time.
Olivia says
Hi Cara! Thanks so much for your tips and feedback! I’m so happy you love these 🙂