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With an oatmeal cookie base dotted with gooey chocolate chips, these Oatmeal Chocolate Chip Cookies are crisp on the edges and delightfully soft and chewy in the center. Quick & easy to make!
Can’t decide between chocolate chip cookies or oatmeal cookies? Why not have them both?! These oatmeal chocolate chip cookies incorporate the best of both worlds, with chewy oats, melty chocolate chips, and a perfectly soft texture. Not to mention that these cookies pair wonderfully with a glass of cold milk or a warm cup of coffee.
If you love these, be sure to check out my oatmeal chocolate chip cookie bars too.
Why You’ll Love These Oatmeal Chocolate Chip Cookies
Here are a few reasons why we love these cookies so much.
- Soft and chewy. These cookies have the perfect texture. The edges are just a bit crispy while the centers are delightfully soft and chewy.
- Combination of two favorites. If you love classic chocolate chip cookies or oatmeal cookies, you’re going to love these. They have all the best parts of both cookies, from the gooey chocolate chips to the chewy oats.
- Quick & easy. The dough takes less than 15 minutes to prep and these bake in just 12 minutes or so. You can enjoy warm cookies straight from the oven in just 30 minutes.
- Store well. Chocolate chip and oatmeal cookies stay soft and chewy for up to a week – and even longer if you freeze them. (Though good luck trying to get them to last for a week!)
Love chocolate chip cookies? Don’t miss my thick chocolate chip cookies, banana chocolate chip cookies, brown butter chocolate chip cookies, and chocolate chip cookies for two!
Recipe Ingredients
These cookies are made with many of the same ingredients used in regular oatmeal cookies. Scroll down to the recipe card below for the exact measurements.
- Butter – Use unsalted since we’re adding salt to the dough separately. Softened to room temperature.
- Sugar – You’ll need both brown sugar and granulated sugar for these cookies.
- Eggs
- Vanilla extract
- All-purpose flour – Be sure to measure the flour correctly to get the right texture in the cookies.
- Baking soda – Helps achieve a soft, chewy texture.
- Salt
- Cinnamon – Adds a hint of warmth throughout the cookies.
- Rolled oats – Rolled oats, also known as old fashioned oats, are what you want for this recipe. Avoid steel cut oats and quick oats.
- Semi-sweet chocolate chips – Dark chocolate chips would work too!
How To Make Chocolate Chip and Oatmeal Cookies
Here’s an overview of how to make these cookies. No chilling required! You can find the printable version of the instructions in the recipe card below.
- Prep. Preheat the oven to 350F. Line the baking sheets with parchment paper.
- Make the dough. Beat the butter and sugars until creamy and smooth. Beat in the eggs one at a time, followed by the vanilla. In a separate bowl, whisk together the dry ingredients. Gradually add them to the butter mixture, stirring until just combined. Fold in the oats and chocolate chips.
- Bake. Drop rounded tablespoons of dough onto the baking sheets, about 2 inches apart. Bake for 10-12 minutes, until the edges are golden brown and the centers are set.
- Cool. Allow the cookies to cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely.
Tips & Variations
Here are a few helpful tips for making these chocolate chip oatmeal cookies, as well as a few ways to customize them.
- Don’t overmix. When combining the wet and dry ingredients mix just until the ingredients are fully incorporated.
- Add a mix-in. Try adding 1/2 cup of chopped nuts, such as walnuts or pecans, for extra crunch.
- Do not overbake. Pull the cookies from the oven when the edges are golden brown and the centers are just set. For softer cookies, slightly underbake them and let them finish setting on the baking sheet after removal from the oven.
- Cool on the baking sheet. Let the oatmeal chocolate chip cookies rest on the baking sheet for at least 5 minutes before transferring to a cooling rack. This gives the centers time to set and prevents them from crumbling when you try to move them.
Proper Storage
- Room temperature. Store cookies in an airtight container at room temperature for up to one week.
- Freezer. You can also freeze them for up to 3 months. Once they’ve cooled completely, just transfer them to a zip-top bag. Thaw on the counter or, for a quick treat, pop one cookie in the microwave for 30 seconds or so.
More Cookie Recipes To Try
- Brown Butter Sugar Cookies
- Butterfinger Cookies
- Turtle Cookies
- Cookie Dough Cookies
- Peanut Butter M&M Cookies
- Andes Mint Cookies
Oatmeal Chocolate Chip Cookies
With an oatmeal cookie base dotted with gooey chocolate chips, these Oatmeal Chocolate Chip Cookies are crisp on the edges and delightfully soft and chewy in the center. Quick & easy to make!
Servings: 24 to 30 cookies
Ingredients
- 1 cup unsalted butter (2 sticks) softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups rolled oats
- 1 1/2 cups semi sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the butter and sugar mixture, stirring until just combined.
- Fold in the rolled oats and chocolate chips, mix until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Last Step:
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Nutrition
Calories: 249kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 105mg | Potassium: 118mg | Fiber: 2g | Sugar: 17g | Vitamin A: 262IU | Vitamin C: 0.003mg | Calcium: 25mg | Iron: 2mg
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