Oatmeal Chocolate Chip Cookie Recipe

These oatmeal chocolate chip cookies are made with oats, butter, and brown sugar and are the softest, chewiest oatmeal cookies to come out of my kitchen. Use this perfect oatmeal cookie as the base for other add-ins such as raisins, dried cranberries, and nuts. Cinnamon and a touch of molasses add that little something extra. These are the best oatmeal chocolate chip cookies!

Have you ever made my chewy chocolate chip cookies recipe? I have the recipe memorized—I make them all the time! But it’s time to add another legendary recipe to our chocolate chip cookie repertoire. Today we’re mixing big chewy oats with lots of butter, brown sugar, a touch of molasses, a dash of cinnamon, and… glorious chocolate chips.

Baker’s Tip: Use a cookie scoop. I never use a cookie scoop when making chocolate chip cookies, but I swear by using one with oatmeal cookies. Oatmeal cookie dough is super chunky and soft, and this one can get a little sticky. A cookie scoop not only prevents a mess, it also helps ensure all cookies are the same size and shape. I recommend the large cookie scoop which holds 3 Tablespoon of cookie dough. Exactly what we’re aiming for with these hearty chocolate chip oatmeal cookies. They’re BIG.

Three characteristics I look for in oatmeal cookies? Slow bend, chewy goodness, and ultra soft. Check, check, and check! (This recipe is a lot like my oatmeal raisin cookies.) These oatmeal chocolate chip cookies have a slightly crisp edge with a soft center and enough chew that it won’t immediately break when you bend it. A “slow bend cookie” as I like to call them—and this is what makes a regular oatmeal cookie a really great oatmeal cookie. They’re also:

With oats, butter, and mostly all brown sugar, you are guaranteed a soft and chewy oatmeal cookie. Use this perfect oatmeal cookie as the base for other add-ins such as raisins, dried cranberries, and nuts. Cinnamon and a touch of molasses add that little something extra. These are the best oatmeal chocolate chip cookies!

Soft and Chewy Oatmeal Chocolate Chip Cookies

With oats, butter, and mostly all brown sugar, you are guaranteed a soft and chewy oatmeal cookie. Use this perfect oatmeal cookie as the base for other add-ins such as raisins, dried cranberries, and nuts. Cinnamon and a touch of molasses add that little something extra. These are the best oatmeal chocolate chip cookies!

Prep: 1h10min

Total: 1h24min

Yield: 22

Ingredients:

• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1 teaspoon ground cinnamon (optional)
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1 Tablespoon (20g) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
• 2 teaspoons pure vanilla extract
• 3 cups (255g) old-fashioned whole rolled oats
• 1 and 3/4 cups semi-sweet chocolate chips*

Instruction:

1. Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
3. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and both types of chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
4. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
5. Use a large cookie scoop to scoop the cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks!
7. Cookies stay fresh covered at room temperature for up to 1 week.

Oatmeal Chocolate Chip Cookies

These delicious oatmeal chocolate chip cookies have JUST the right combination of crisp on the outside, chewy on the inside amazingness and of course big notes of chocolate butter and just the right hit of salt.

Prep: 15min

Total: 30min

Yield: 24

Serving Size: 1 cookie

Nutrition Facts: servingSize 1 cookie, calories 170 kcal, Carbohydrate 20 g, Protein 1.5 g, Fat 67 g, Saturated Fat 3 g, Trans Fat 1 g, Sodium 93 mg, Fiber 0.6 g, Sugar 10 g, unSaturated Fat 4.5 g

Ingredients:

• 1 cup all-purpose flour (120g)
• 1/2 tsp baking soda (3g)
• 1/2 tsp salt (5g)
• 1/2 cup unsalted butter (room temperature, 113g)
• 1/3 cup granulated sugar (65g)
• 2/3 cup light-brown sugar (140g, packed)
• 2 tsp pure vanilla extract (10mL)
• 1 large egg
• 1 1/2 cups rolled oats (135g)
• 1 cup semisweet chocolate chips (150g)

Instruction:

1. In a medium bowl, whisk together the flour and baking soda; set aside.
2. Combine the butter with both sugars; beat on medium speed until light and fluffy.
3. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
4. Add flour mixture; mix until almost combined.
5. Stir in the oats and chocolate chips. Chill dough for one hour to overnight.
6. Preheat oven to 375 degrees.
7. Use a small ice cream scooper (two tablespoons) to Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
8. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
9. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

Oatmeal-Chocolate Chip Cookies

What could be better than a recipe for oatmeal cookies? An oatmeal cookie recipe that includes chocolate chips, of course. This clever twist on the classic drop cookie includes just enough semisweet chocolate chips to elevate this treat to next-level goodness.

Prep: 1h5min

Total: 1h5min

Yield: 42

Serving Size: 1 Cookie

Nutrition Facts: calories 120 , Carbohydrate 16 g, Cholesterol 15 mg, Fat 1 , Fiber 0 g, Protein 1 g, Saturated Fat 3 g, servingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, Trans Fat 0 g

Ingredients:

• 1 1/2 cups packed brown sugar
• 1 cup butter, softened
• 1 teaspoon vanilla
• 1 egg
• 2 cups quick-cooking oats
• 1 1/2 cups Gold Medal™ all-purpose or unbleached flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips (6 oz)
• 1 cup chopped nuts, if desired

Instruction:

1. Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
2. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Chocolate Chip Oatmeal Cookies

These cookies, our 2015 Recipe of the Year, are soft and chewy, packed with chips, and go beyond the standard chocolate chip cookie with the addition of nutty tasting oats. They’re a specialty of our Bake Truck, which travels the country serving these as part of our Bake for Good fundraising program. Our thanks to the Cookies for Kids’ Cancer non-profit, the originator of this recipe.

Prep: 20min

Total: 34min

Yield: about 50

Serving Size: 1 cookie (30g)

Nutrition Facts: servingSize 1 cookie (30g), calories 130 calories, Carbohydrate 18g, Cholesterol 15mg, Fiber 1g, Protein 2g, Sodium 75mg, Sugar 11g, Fat 7g, Saturated Fat 4g, Trans Fat 0g

Ingredients:

• 16 tablespoons (227g) unsalted butter at room temperature
• 1 cup (213g) light brown sugar packed
• 1/2 cup (99g) granulated sugar
• 1 large egg at room temperature
• 1 large egg yolk at room temperature
• 1 tablespoon (14g) King Arthur Pure Vanilla Extract
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1 cup (89g) rolled oats old-fashioned or quick-cooking
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt or 3/4 teaspoon salt
• 3 cups (510g) semisweet chocolate chips*

Instruction:

Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray., In a large bowl or the bowl of your stand mixer, beat together the butter and sugars until smooth., Beat in the egg, egg yolk, and vanilla., Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl., Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly., Stir in the chocolate chips., Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4″ to 3″) cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2″) cookies., Scoop the dough onto the prepared baking sheets, leaving about 1 1/2″ to 2″ between cookies., Bake the cookies for 12 to 17 minutes, until they’re a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan., Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.

Oatmeal Chocolate Chip Cookies

FAQ

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