Our favorite Oatmeal Chocolate Chip Cookies recipe yields absolutely perfectly soft and chewy cookies with the best flavor and texture.
There’s nothing like a freshly-baked cookie! Try these M&M Cookies, Chocolate Mint Cookies, Super Soft Sugar Cookies, or Browned Butter Chocolate Chip Cookies!
Why I love these cookies:
- Classic – This was my family’s go-to oatmeal chocolate chip recipe growing up and one of the very first recipes I shared with you all, published back in 2010! They’re the BEST!
- Crowd Favorite – They get rave reviews from everyone and they’re delicious chewy texture comes from the oat flour and brown sugar.
How to make Oatmeal Chocolate Chip Cookies:
Make Dough: Combine butter, sugar, eggs, and vanilla until smooth. Blend oats in a blender (or food processor) until they make oat flour. Mix the flour, blended oats, salt, baking powder, and baking soda then combine with the wet ingredients. Stir in the chocolate chips.
Bake: Scoop cookie dough into balls then place them on a prepared baking sheet. Bake these easy oatmeal chocolate chip cookies at 350 degrees F for 9-11 minutes or until the tops look set. Cookies will harden as they cool, so don’t over-bake them!
Storing and Freezing Instructions:
To Store: Cool completely, then store in an airtight container for up to 5 days.
To Freeze: Place baked cookies in a freezer safe bag and freeze for up to 3 months. Cookie dough balls can be frozen for up to 3 months.
More Chocolate Chip Cookies:
- Chocolate Chip Cookies
- Chocolate Chip Skillet Cookie
- Jumbo Chocolate Chip Cookies
- Browned Butter Chocolate Chip Cookies
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Recipe
Oatmeal Chocolate Chip Cookies
Equipment
Ingredients
- 1 cup unsalted butter , room temperaure
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 12 ounce bags semi-sweet chocolate chips , or milk chocolate
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl or stand mixer cream together the butter and sugars. Add the eggs and vanilla and mix until smooth.
- Add the oats to a blender and blend until they're the texture of flour. In a separate bowl, combine the flour, blended oats, salt, baking powder, and baking soda.
- Gently mix the dry ingredients into the wet ingredients. Stir in the chocolate chips.
- Scoop cookies onto prepared baking sheet. Bake at 350 degrees F for 9-11 minutes (a little longer for larger cookie scoops) or until the tops of the cookies are set. Cookies will set up as they cool, so don't over-bake them. Allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Notes
Nutrition
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I originally shared this recipe August 2010. Updated July 2020 and February 2024.
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This is my go-to spot for recipes and in the several years I have used it, never been disappointed. But this one…not a hit. After mixing in the dry ingredients, the dough was so stiff it was unworkable. I tried adding some milk a tablespoon at a time, and managed to get it mixed and scooped, but they were still pretty stiff and I was worried they would not spread in the oven, so I pressed them some with the back of a spoon – still pretty thick, just not a ball. They cooked ok and did spread some more. While they were cooking, I looked at the oatmeal box. It had printed on it almost exactly the same recipe except shortening instead of butter and a FULL CUP less flour. All the other measurements were the same. If I make them again, I will definitely reduce the flour.
I doubled this recipe and am dealing with “much too dry of dough”. How can I “fix” it before I bake these? In the meantime, I am covering and placing in the frig overnight. I sure hope you can help me!!
Quite possibly the best chocolate chip cookies I’ve ever made!
I’ve made this recipe twice now in the past two weeks.
I don’t have a blender to get the oats into a powder, so I use a hand mixer device with blades to cut the oats up not quite to a powder.
The first time I made the cookies, the yield was 4 dozen cookies. I cooked them longer than I should have (18 minutes) so the cookies weren’t chewy. My mistake for thinking the cookies weren’t done at around 11 minutes per the recipe. The cookies tastes wonderful!
The second time I made the cookies, the yield was 4 dozen cookies. I cooked them 13 minutes. The cookies were more chewy and tasted wonderful.
The issue I seem to have is that the cookie dough is really dense by the time I’ve finished adding all of the ingredients. I use a cookie scoop to place a ball of dough on the baking sheet with parchment paper. After cooking for 11 minutes, the cookies haven’t really flattened out as much as I would expect them to.
My wife suggested using less oatmeal.
Do you experience this?
Any suggestions?
We had the same issue! They were more like really dense cookie balls. We flattened them with a fork but the effect was not the same as in the photo
I think next time I will cut the ratio of oats to flour. These cookies were too dry and flour-y for my taste. 2 cups flour to one cup oats.
The perfect chocolate chip cookie! Loved and saved it, even shared it.
This was an AMAZING recipe! I made a double batch for a party and everyone raved about them!!! THANK YOU!
✨yes✨