Chewy oatmeal chocolate chip cookies filled with tasty oats! These are the best cookies to satisfy that sweet tooth. A little crunchy on the outside and soft on the inside.
Oats + Chocolate Chips = Delish Cookies
We love adding oats to our cookies. They add that perfect chewiness and an added texture that can’t be beat. Sometimes I prefer an oatmeal chocolate chip cookie over a regular chocolate chip cookie.
I love that first chewy bite filled with oats and chocolate chips. So does everyone else that tries this amazing recipe (it’s just that good!)
Baking in the colder winter months is my favorite. I love the warmth the oven gives the house and the smell of freshly baked cookies that fills the rooms. My kids love it too! They all flock to the kitchen when these oatmeal chocolate chip cookies are baking. These cookies don’t stand a chance with my kids around. 😉
What makes them SO CHEWY?
The oats in this chocolate chip cookie recipe give a certain texture that gives it that distinct chewy taste. The brown sugar also helps make it extra chewy. If my cookies aren’t chewy then why even make them!? Who likes a non-chewy cookie? Not me!
HOw to make them
Begin making these oatmeal chocolate chip cookies by creaming the butter and sugars together. Then beat in the eggs, one at a time. Add in the vanilla and mix everything well. In a separate bowl, mix the flour, baking soda, and salt together. Then add the dry mixture to the cream mixture. Stir them together until just combined.
Mix in the oats, walnuts and chocolate chips. After everything is combined, drop the dough by heaping spoonfuls, onto an UN-GREASED cookie sheet. Bake in a 325°F oven for 10-12 minutes. Allow them to cool for another 5 minutes on the cookie sheet (this will help them bake a little longer as well). Then transfer them to a wire rack to finish cooling off.
This recipe makes about 3 dozen cookies – depending on the size you shape them. 😉
Tips, Storing, and Changing Up
Should I chill the dough? Chilling the dough is not necessary. However, if you have time chilling the dough will help yield a thicker cookie with a nicely browned outside and soft center.
STORING TIP: Ever wondered how to get your oatmeal chocolate chip cookies to taste fresh and chewy for longer? Keep a single slice of bread in your storing container with your cookies. The piece of bread will soak up any extra air and the cookie will stay soft and chewy!
FREEZING: You can freeze the baked cookies in an airtight container for 3 months. To freeze the cookie dough flash freeze them by placing the scooped dough onto a baking sheet and placing them in the freezer. Once frozen put the dough balls in a freezer safe container. Freeze for up to 3 months.
Want to change up the flavors in this recipe? Add in different kinds of chocolate chips or nuts!
- butterscotch chips
- peanut butter chips
- cinnamon chips
- peppermint chips
- caramel bits
- milk chocolate chips
- white chocolate chips
If you love chewy cookies, try these!:
- Mini Chocolate Chip Cookies
- Caramel Cookies
- Lemon Cookies
- Soft Sugar Cookies
- Peanut Butter No Bake Cookies
Oatmeal Chocolate Chip Cookie Recipe
Chewy chocolate chip cookies filled with tasty oats! These are the best cookies to satisfy that sweet tooth. A little crunchy on the outside and soft on the inside.
- 1 cup butter softened
- 1 cup light brown sugar packed
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 3/4 cup all purpose flour
- 1/2 tbsp baking soda
- 1/2 tsp salt
- 3 cups quick cooking oats
- 3/4 cup walnuts chopped
- 1 cup semi sweet chocolate chips
Preheat the oven to 325°F
In a large mixing bowl, cream together the butter and sugars.
Beat in the eggs, one at a time and then mix in the vanilla
In a separate bowl mix the flour, baking soda, and salt together, then add it to the cream mixture. Stir until just combined.
Mix in the oats, walnuts and chocolate chips. Once combined drop the dough, by heaping spoonfuls, onto UNgreased cookies sheets.
Bake for 10-12 minutes and then allow them to cool for another 5 minutes on the cookie sheet. (this will help them bake a little longer as well) Then transfer them to a wire rack to finish cooling off.
You should be able to get about 3 dozen depending on the size.