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Take the classic up a notch: these oatmeal chocolate chip cookies are the new favorites in the chocolate chip cookie jar!
If you’re a fan of my classic chocolate chip cookies, you’re in for a treat with this oatmeal variation. These oatmeal chocolate chip cookies strike the perfect balance of soft, chewy, and crisp. The oatmeal adds a satisfying texture and flavor and also lets us pretend we’re being a tad healthier. Resting the dough in the fridge for a few hours not only helps the cookies bake up nice and thick, but gives them a complex, richly buttery flavor. Perfect for any gathering or just a cozy coffee break, these cookies are a crowd-pleaser. Don’t be surprised if they become your new favorite chocolate chip cookie recipe!
What you’ll need to make Oatmeal chocolate chip cookies
step-by-step instructions
In the bowl of an electric mixer fitted with the paddle attachment or beaters, add the butter and both sugars.
Beat on medium speed (or high speed if using a hand mixer) for 3 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary.
Add the vanilla and eggs.
Beat for 2 minutes more, scraping down the sides of the bowl as necessary.
Add the salt and baking soda and beat briefly until evenly combined.
Add the flour and oats.
Mix on low speed until the dough is uniform.
Add chocolate chips.
Mix until evenly combined.
Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours or overnight. (Alternatively, if you don’t want to wait, form the dough into balls on the baking sheets as instructed below, and chill in the fridge until firm, about 30 minutes.)
Scoop the dough out of the bowl in firmly packed 1.5-tablespoon balls (I use a #40/1.5-T cookie scoop with a wire trigger). For thick cookies, it’s important to really pack the dough in the scooper or with your hands.
Drop onto prepared baking sheet, spacing them about 2 inches apart.
Bake for 12 to 15 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet.
Transfer to a wire rack to cool completely
Repeat with the remaining cookie dough, refrigerating the dough between batches. The cookies will keep in an airtight container at room temperature for up to 3 days.
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Oatmeal Chocolate Chip Cookies
Metric Cup Measures
By Jenn Segal
Take the classic up a notch: these oatmeal chocolate chip cookies are the new favorites in the chocolate chip cookie jar!
Servings: About 40 cookies
Prep Time: 30 Minutes
Cook Time: 12 Minutes
Total Time: 54 Minutes, plus at least 30 minutes chilling time
Ingredients
- 2 sticks (1 cup) unsalted butter, at room temperature
- ⅔ cup granulated sugar
- ¾ cup packed dark brown sugar (fine to substitute light brown)
- 1½ teaspoons vanilla extract
- 2 large eggs
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour, spooned into measuring cup and leveled off
- 1 cup rolled oats
- 2 cups (12 oz) semi-sweet chocolate chips
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and both sugars on medium speed (or high speed if using a hand mixer) for 3 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and oats, and mix on low speed until the dough is uniform. Mix in the chocolate chips.
- Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours or overnight. (Alternatively, if you don't want to wait, form the dough into balls on the baking sheets as instructed below, and chill in the fridge until firm, about 30 minutes.)
- Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
- Drop the dough in firmly packed 1½-tablespoon balls (I use a #40/1.5-T cookie scoop with a wire trigger) onto the prepared baking sheet, spacing them about 2 inches apart. For thick cookies, it's important to really pack the dough in the scooper or with your hands. Bake for 12 to 15 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough, refrigerating the dough between batches. The cookies will keep in an airtight container at room temperature for up to 3 days.
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Information
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- Per serving (40 servings)
- Serving size: 1 cookie
- Calories: 144
- Fat: 8 g
- Saturated fat: 5 g
- Carbohydrates: 19 g
- Sugar: 12 g
- Fiber: 1 g
- Protein: 2g
- Sodium: 76 mg
- Cholesterol: 22 mg
Nutritional Data Disclaimer
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
- Dessert
- Freezer-Friendly
- Make-Ahead
- American
Comments
Wonderful!
- — Katrina on March 11, 2024
- Reply
Wrong temp for celsius/metric!!!
- — Judy Ann Hunnes on March 8, 2024
- Reply
Hi Judy Ann, the number is correct (it should be 175°), but the F (Fahrenheit) should have been a C for Celsius. I just updated it. Sorry for any confusion!
- — Jenn on March 8, 2024
- Reply
Incredible recipe. My new chocolate chip cookie recipe with oatmeal. Easy to follow recipe, I like I can freeze the dough. Crispy and chewy cookie great flavor
- — Polly on January 27, 2024
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Tried this for the first time, made a half batch. Added in some chopped pecans and went a little heavier on the oats. Came out fantastic!
- — Melissa M on January 16, 2024
- Reply
Great cookie! I’ve made these twice already and will become a regular.
It’s foolproof and delicious. Thank you- — Chaya Kurz on January 7, 2024
- Reply
Just baked these for my friends and they are a huge hit!! Would definitely recommend for any holiday party.
- — Zach on December 26, 2023
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I made these cookies; they tasted great!! I did add pecans & did refrigerate overnight. The cookies were crispy edges but soft chewy centers which I like. It took baking the first batch to get the time right- so naturally I had to eat them!! The remaining batches went to my neighbors. My question is if I wanted more of the oatmeal favor what would the ratio of flour to oatmeal be??
Thanks!
Georgia- — Georgia Young on December 21, 2023
- Reply
Hi Georgia, so glad you liked them! I think you could change the oatmeal to flour ratio and use 1.5 cups of flour and 1.5 cups of oatmeal. I’d love to hear what you think if you try it!
- — Jenn on December 21, 2023
- Reply
I made these yesterday to bring to a neighbor’s house. I love the idea of adding a little oatmeal to the cookies as it adds a nice texture that sets it apart from standard chocolate chip cookies. I tested out 2 before taking them to my neighbor (I needed to make sure they were safe to eat 🤣) and I was tempted to keep them! They are everything I want in a cookie — a great texture, a buttery, rich flavor and plenty of chocolate chips. Thanks Jenn!
- — Kate on December 20, 2023
- Reply
I followed the recipe to the T but my cookies were flat. Any suggestions?
- — Ann Smith on December 19, 2023
- Reply
Hi Ann, I’m sorry you had a problem with these! What brand of flour did you use? I have a lot of success with King Arthur flour as it’s got a bit more protein than many other brands and gives baked goods more structure. Also, you could try adding another tablespoon or two of flour to the batter. Last, did you chill the cookies for at least 30 minutes?
- — Jenn on December 20, 2023
- Reply
I’d like to add some nuts to this recipe; any suggestions? Thanks, Jenn. Peggy
- — Peggy Morgan on December 10, 2023
- Reply
Hi Peggy, I think pecans would work really well here.
- — Jenn on December 10, 2023
- Reply
Quick question- the rolled oats does it matter if the oats are “quick” or use the old fashion oats?
Thanks!- — Georgia on December 10, 2023
- Reply
Hi Georgia, I recommend old-fashioned here. Enjoy!
- — Jenn on December 10, 2023
- Reply
This is just like my mother in law’s recipe except we use half semisweet chocolate chips and half butterscotch chips. My mother in law has died but my nephew and I make Grammie’s cookies every time we get together.
- — Chris on December 9, 2023
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