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
Jane says
Do you think these would be fine even without the oatmeal, just as basic chocolate chip cookies?
Olivia says
Hi Jane, no the ratios wouldn’t be quite right. Try this recipe though, these cookies are amazingly good!
http://livforcake.com/2014/09/perfect-chocolate-chip-cookie.html
Jen says
Just put these in the fridge, am anxious to try them. I tried the batter and ended up adding probably close to a 1/2 tsp. extra sea salt and 1/4 tsp. of penzeys cinnamon which is strong. I thought it needed just a little extra of something. Tasted again and was amazing, so can’t wait to see how they turn out. I plan on making them big as well because that’s how I love my cookies. So will try to bake for 14 mins. as another reviewer suggested.
Olivia says
Hi Jen! I have been known to add a touch more sea salt to my cookies these days, LOVE it. I hope you like these! 🙂
Lindsey Lopez says
Absolutely delicious recipe! Its now my “base” for any oatmeal cookie. Lately I’ve been adding Mini Reese’s Pieces from the baking section and they are to die for. Gone within seconds of serving them just like the Chocolate Chip Oatmeal Cookies! Thanks for sharing this wonderful recipe!
Olivia says
Ohhh I love the idea of reese’s pieces!! Going to try that. So glad you like this recipe! 🙂
Lauren says
I wish I never found this recipe because now my family has me making them once a week! They are delicious! They always come out so soft and sweet. Thank you!
Olivia says
Haha I’m sorry!! I am happy that you like them though 🙂
Jackie says
Have a silly question but can I chill more than the reccommended hour? I have them chilling now but not sure if I’ll be ready to bake them quite in an hour:).
Olivia says
Hi Jackie! Totally! You can chill for 24hrs if you like :).
Liz M. says
Delicious! I left out the cinnamon, added a handful of chopped pecans, and used mini M&Ms instead of chips, ’cause that’s what I had. I got the thick, chewy texture I was looking for–no flat, greasy cookies! I only own one Silpat and I found that the cookies baked on it spread significantly less than those baked on parchment. I’m definitely going to request another Silpat as a (hopefully early) Christmas gift – the difference in cookie shape is really remarkable. Thanks!
Olivia says
Hi Liz! I’m so glad that you liked these. They are super versatile and customizable :). I hope you get another Silpat mat! They are super handy.
Natalie says
These just came out of the oven and they are looking great. I followed the recipe but subbing Splenda for the white sugar. Somehow I ended up with 60 cookies! I’m not complaining! And that’s after eating many scoops of the raw dough as I spooned them out. 😉 yum! My new go-to recipe. I may sub applesauce for half the butter next time as I usually tweak…experiment…with all my recipes.
Olivia says
Hi Natalie! I love your healthier substitutions, I’ve been meaning to make a healthier version of these for the new year!
Melanie says
The BEST cookie recipe I have ever tried! These cookies do not last long in my house! They come out perfect every time and they are simple to make.
Olivia says
Hi Melanie! I’m so glad to hear that you liked these! 🙂
Farzi says
Tanxxx for the recipe~ <3 I made these yummy cookies again after quite some time 'n they turned out fantastic.. my dad ate TWO.. he never eats two 😛
Olivia says
Hi Farzi! I’m so glad you two liked these 🙂
Kathlene Johnson says
Having been a homemaker for 45 yrs, having had 6 yrs Home Ec. before that, and watching my Grandmother cook & bake for 10 yrs before that, I have learned a lot! I have a vast amount of recipes, technics and loyal eaters! I found this recipe enticing! Fabulous as is, and oh so versatile. Great ingredient proportions! I give it an A++! I am willing to bet, my son’s Mother-in-law from Russia will love this one too. I’ll let you know how it was received!
Olivia says
Hi Kathlene! Wow, what a huge compliment. Thank you!! I’m so glad you liked these 😄 They are a fave of mine! 💟
Jennifer Dhanjee says
Hi !! This is THE BEST Oatmeal Cookie recipe I have ever found! Brava!! The cookies came out literally perfectly, and your descriptions of everything were so helpful and accurate. I couldn’t be happier with this cookie. The only thing I changed was to replace chocolate chips with chocolate chunks for that hipster-bakery-look… lol ! Thank you so much, I’m looking forward to checking out more of your blog !
Olivia says
Hi Jennifer! I’m so glad to hear that you liked these, even with the hipster-y chocolate chunks, haha!
Hamotron says
These are great. I made them very small, and they still seem like they’ll stay chewy for a while. I put in chocolate chips (semi sweet), craisins, chopped walnuts, and pecan halves. I don’t know how much difference the nuts made, but they made me feel better about it health-wise. 🙂
I was initially unsure about the cookie dough, as I found it overly sweet raw, but somehow they turned out perfectly when cooked. They really are better if you give them a few minutes to cool completely, so I recommend all the patience you can muster for these.
A great recipe that I’m sure I’ll make again and again. Thank you!
Olivia says
Thanks so much for the lovely comments! I’m so glad you liked these 🙂 I’m totally trying walnuts next time too. Yum.
Rachel says
I love these and have made them many times! I just realized I have no unsalted butter…can I use salted butter and just cut back on the added salt?
Olivia says
Hi Rachel! Yep, that will work fine 🙂
yowling says
I finally had the urge to make these, five times as much, and the first batch of two pans is good!
I subbed white “chocolate” for the chocolate chips and used some butter shaken from heavy cream and that was fine. Bread and cake flour for all purpose worked out good since there’s nothing to compare it too.
I used an eight quart pot and the mix filled it almost to the top, hand stirring hurt my nail beds. 🙂
Thanks for the recipe. These things seem like they freeze well.
Sheryl says
I made these cookies tonight and, bar none, in my 30 year cookie baking “career,” these are the best oatmeal chocolate chip cookies I’ve ever made. My 15 year old son rated these 10/10 for all around deliciousness. I followed your directions to a “t.” They are not to sweet and just the right texture; we like them soft on the inside and crisp on the edges. Thank you so much for sharing this recipe!
Olivia says
Hi Sheryl! I’m so glad you guys liked these :). Thank you!
Kristen says
I just got done using this recipe and the cookies are delicious! There are many recipes for this type of cookie and I’ve been using the Quaker Oats specific recipe for this but this one works just as great! Definitely give it a try 😀
Olivia says
Thanks Kristen! I’m so glad you liked these 🙂
Arlene werenich says
Swapped 1/2 cup shortening instead of 1 cup butter. Also, my secret is to add some baking powder for extra fluffiness. Made these today and they are perhaps the best cookie I have ever made. The cinnamon adds that extra hmmmm. Thanks, I will be following you now for other recipes. Arlene from Mississauga, Ontario, Canada
Olivia says
Hello fellow Canadian! Great tips, I will have to try that next time I make them. I’m so glad you liked these! 🙂
Ashley says
Going to try these today I think, but I don’t have sea salt?! Regular salt should be fine right? TIA!
Olivia says
Hi Ashley! Regular salt is totally fine 🙂 Let me know how you like them!
Leya de Guzman says
I tried this recipe last weekend and i would say this is the best oatmeal chocolate chip cookie recipe ive tried.i now have my favorite. Thanks for sharing!
Olivia says
Hi Leya! I’m so glad you liked these, thank you! 🙂
Stella says
I took your recipe and added 5 chopped jalapenos , removed the seeds and membrane of course (too hot) as I made the cookies I let the diced jalapenos sit on a paper towel to absorb the juice. I folded them in at the last minute and followed the baking instructions, I used milk chocolate chips cause that’s what I had on hand. I took them to work and at first people were reluctant to try them but one bite and they were hooked! I MEAN hooked… they weren’t hot and just something different… wonder how it would work with brown sugar bacon? hmmmm Always looking for something new! thanks for sharing your recipe
Olivia says
Hi Stella! Wow I’m super impressed with your tweak on this recipe. I’m going to have to try that! Brown sugar and bacon would be delish in sure!! 😄