Oatmeal Chocolate Chip Cookies

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.

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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!

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Oatmeal Chocolate Chip Cookies

4.86 from 185 votes

The only oatmeal cookie recipe you will ever need! Soft and chewy oatmeal chocolate chip cookies loaded with oats and chocolate chips!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Chilling Time 1 hour

Total Time 1 hour 20 minutes

Servings 44

Calories 148kcal

Author Olivia

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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
• 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

Adapted from Sally’s Baking Addiction.

Calories: 148kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 61mgPotassium: 81mgFiber: 1gSugar: 9gVitamin A: 145IUCalcium: 16mgIron: 1mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

Originally published March 2016