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Is there anything better than the simple joy of classic Oatmeal Chocolate Chip Cookies with a tall glass of cold milk? The chewy oats and rich chocolate just beg to be dunked!
If your house is full of cookie monsters like ours is, then you’re also going to want to try our Best Snickerdoodle Cookies, Big, Soft Baked Peanut Butter M&M Cookies, and Fudgy Chewy Chocolate Brownie Cookies!
Oatmeal Chocolate Chip Cookies
There is something about oatmeal chocolate chip cookies that is so wholesome and simple and good.
Our lives are pretty hectic with work and school and extracurricular activities. It feels even more so right now since we just got back from an epic trip to New Zealand and I feel like I have so much to catch up on. Seems like you always need a vacation coming back from a vacation, doesn’t it?
Next to our favorite chewy chocolate chip cookies, we probably make oatmeal cookies more than any other type. These toffee oatmeal chocolate chip cookies are a favorite whenever I have a bag of toffee chips on hand.
But since classic oatmeal chocolate chip cookies are such a favorite, I decided to take photos and share my oatmeal cookie base recipe with you since it’s so versatile.
What kind of oatmeal do you use for cookies?
I use old-fashioned oats for oatmeal chocolate chip cookies, not instant oats. I love the chewier, almost nuttier texture they add to the cookie dough.
I don’t recommend using instant or quick oats for oatmeal cookies because they actually absorb liquids differently from old-fashioned oats. It can be done, but you don’t get the same texture and the cookies have a tendency to turn out drier.
Oatmeal Cookie Variations
This oatmeal cookie recipe is a fantastic base for any oatmeal cookie version I want to make. It’s virtually the same as the base I use in my Toffee Oatmeal Chocolate Chip Cookies, except that I use part granulated sugar instead of all brown sugar here. And when there are no toffee bits to highlight, I actually prefer semisweet chips to milk chocolate in these cookies.
But I have also used this same recipe to make the following oatmeal cookie variations, which are all fabulous and maybe one day will get posts of their own.
Cinnamon Walnut Raisin: Omit the chocolate chips and instead add 1 cup raisins (soak them in hot water for 10 minutes, then drain well for extra plump, soft raisins), 1 cup coarsely chopped walnuts, and 1 teaspoon ground cinnamon.
Cranberry White Chocolate: Replace the chocolate chips with 1 cup dried cranberries and 1 cup white chocolate chips.
Chocolate Caramel Pretzel: Only use 1 cup of semisweet chocolate chips with 1 cup caramel bits and 1 cup coarsely broken up pretzels.
Mini M&M Milk Chocolate Chunk: Replace the chocolate chips with 1 cup each of mini M&M’s and chunks of milk chocolate. I like to buy the one-pound bars of milk chocolate from Trader Joe’s and just coarsely chop some up to throw in for even bigger pockets of chocolate in my cookies when I make this variation.
How to Make Oatmeal Chocolate Chip Cookies
This is my basic oatmeal cookie base recipe that I use all the time.
You can modify the type of sugar used if you want all brown sugar. I’ve even cut the oats back to 2 cups while increasing the flour by an extra 1/4 cup if I want oatmeal cookies that aren’t quite as “oaty” so other textures and flavors can come through more (you need the extra flour to make up for the missing oats or the cookies will spread too much though).
Basically, this oatmeal chocolate chip cookies recipe is super versatile and pretty much foolproof.
- Start by creaming butter and sugar in a large mixing bowl. Start on medium-low speed and let the mixer do it’s thing for a couple of minutes until and butter and sugars are creamy and fluffy looking.
- Add the eggs and vanilla and beat until combined.
- Mix in oats, flour, baking soda, baking powder, and salt.
- Stir in the chocolate chips, or whichever mix-ins you want!
- Scoop large balls of cookie dough on baking sheets lined with parchment paper, then bake for 9-11 minutes in a 350 degree F oven. The cookies should be barely brown around the edges and look slightly underbaked in the center. They will continue to set up as they cool.
Tips for the BEST Oatmeal Cookies
- If you want moist cookies, don’t overbake them! Oatmeal cookies are naturally chewier than most cookies, thanks to the texture of the oats, but not if you bake them too long, which dries them out. You can tell these cookies are down when the edges are just brown and the center of the looks still doesn’t look completely set. The cookies will set up as they cool and stay moist and chewy for days!
- A note about cinnamon: I LOVE cinnamon in oatmeal cookies if I am using raisins and walnuts, but not so much with chocolate chips. If you want to add cinnamon, I recommend adding 1 teaspoon with the baking powder.
- Press extra chocolate chips into the cookies right after they come out of the oven. This is a total vanity move, but I like to press extra chocolate chips into each cookie while they are still hot and soft. It makes them look prettier and when has a little extra chocolate ever been a bad thing?
Storage and Freezing Instructions
You can store these cookies in an airtight container on the counter for up to 5 days before they start tasting stale.
Oatmeal chocolate chip cookies freeze really well. Just let them cool completely, then store in a freezer-safe ziploc bag for up to 2 months.
More Easy Cookie Recipes You’ll Want to Make ASAP
- Chocolate Peanut Butter No Bake Cookies
- Best Soft & Chewy M&M Cookies
- Double Lemon Glazed Cookies
- Rocky Road Cookies
- Chocolate Andes Mint Cookies
- Pumpkin Cookies with Cream Cheese Frosting
- Soft & Chewy Molasses Cookies
- Raspberry Chocolate Chunk Cookies
- White Chocolate Macadamia Nut Cookies
- Cinnamon Roll Cookies
- 1 cup salted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups old-fashioned oats (not quick or instant oats)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Beat the butter, brown sugar, and granulated sugar on medium-high speed for 2 minutes using the paddle attachment of a stand mixer until smooth and creamy. Add the eggs and vanilla, then beat again, scraping down the sides of the bowl.
- Add the oats, flour, baking soda, baking powder, and salt, mixing again until combined.
- Stir in chocolate chips, then use a large cookie scoop to scoop balls of dough and space them a few inches apart on a baking sheet lined with parchment paper.
- Bake for 9-11 minutes, until brown around the edges but the middle still looks slightly underbaked. The cookies will continue to set up as they cool, but underbaking helps them stay soft and chewy.
- Storing & Freezing: Unbaked cookie dough will keep in the fridge for up to 5 days or it can be frozen for up to 4 months. Baked cooked will keep in an airtight container on the counter for about 5 days, or in the freezer for 2-3 months.
- Cinnamon Walnut Raisin Variation: Replace the 2 cups of chocolate chips with 1 cup raisins and 1 cup chopped walnuts, and 1 teaspoon of ground cinnamon. For softer raisins, soak them in hot water for 10 minutes before draining and adding to the cookies dough.
- Cranberry-White Chocolate Variation: Replace the 2 cups of chocolate chips with 1 cup dried cranberries and 1 cup white chocolate chips.
Amount Per Serving: Calories: 261Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 178mgCarbohydrates: 35gFiber: 2gSugar: 20gProtein: 4g