Oatmeal Chocolate Chip Cookies

Chewy oatmeal chocolate chip cookies are a yummy twist on a classic cookie! They are the best cookies to satisfy that sweet tooth.

Oats give cookies such a nice, substantial texture. We have a recipe for Peanut Butter Oatmeal Cookies, Oatmeal Coconut Cookies, as well as these yummy oatmeal chocolate chip cookies!

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Oats in Cookies!

We love adding oats to our cookies. An Oatmeal Cookie Recipe adds that perfect chewiness and texture (sometimes I prefer an oatmeal chocolate chip cookie over a regular Chocolate Chip Cookie.)

Here is why you should make them:

• Flavor. The oats and brown sugar in this chocolate chip cookie recipe give it that distinct chewy taste.
• Easy. This oatmeal chocolate chip cookie recipe is quick and simple and packed with flavor (a definite go-to Easy Cookie Recipe).
• A favorite. I love the smell of freshly baked cookies that fills the house.

Ingredients

• unsalted butter – use softened butter
• brown sugar – You can use light or dark brown sugar.
• granulated sugar
• large eggs
• vanilla extract
• all purpose flour – Scooping flour directly with a measuring cup can add too much flour to the recipe instead, use a spoon to add flour to the measuring cup and level off the top. 
• baking soda
• salt
• quick cooking oats – Use quick cooking oats for the best texture. Or use old-fashioned oats and pulse them a couple of times in a food processor to make them smaller. Do not over-pulse. Do not use steel-cut oats or 1-minute oats.
• Walnuts- or use chopped peanuts, pecans
• semi sweet chocolate chips – butterscotch chips, peanut butter chips, cinnamon chips, dark chocolate chips, chocolate chunks, caramel bits, milk chocolate chips, white chocolate chips. Or replace chocolate chips with raisins.

How to Make Oatmeal Chocolate Chip Cookies

1. PREP. Preheat the oven to 325°F.
2. WET INGREDIENTS. 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
3. DRY INGREDIENTS. In a separate bowl mix the flour, baking soda, and salt together, then add the flour mixture to the cream mixture. Stir until just combined.
4. BAKE. Mix in the oats, walnuts, and chocolate chips. Once combined drop the dough, by heaping spoonfuls, onto UNgreased cookie sheets.
   • Bake for 10-12 minutes and then allow them to cool for another 5 minutes on the cookie sheet then transfer to a wire rack.

Storing Info

• STORE. Store cooled cookies in an airtight container with a piece of bread to keep them soft and chewy.
• FREEZE. Flash freeze soft oatmeal chocolate chip cookies 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.

For More Chewy Cookies:

Peanut Butter No Bake Cookies

41 mins

Oatmeal CookieS

22 mins

Recipe Video

Mini Chocolate Chip Cookies

15 mins

Oatmeal Coconut Cookies

20 mins

Recipe Video

5 from 19 votes

Oatmeal Chocolate Chip Cookie Recipe

By: Lil’ Luna

Chewy oatmeal chocolate chip cookies are a yummy twist on a classic cookie! They are the best cookies to satisfy that sweet tooth.

Servings: 36 cookies

Prep: 12 minutes mins

Cook: 12 minutes mins

Total: 24 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ▢ 1 cup butter softened
• ▢ 1 cup brown sugar packed
• ▢ ½ cup sugar
• ▢ 2 eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 1¾ cup all purpose flour
• ▢ ½ tablespoon baking soda
• ▢ ½ teaspoon salt
• ▢ 3 cups quick cooking oats
• ▢ ¾ cup walnuts chopped
• ▢ 1 cup semi sweet chocolate chips

Instructions 

• 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.

Video

Notes

STORE. Store cooled cookies in an airtight container with a piece of bread to keep them soft and chewy.

FREEZE. Flash freeze soft oatmeal chocolate chip cookies 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.

Nutrition

Calories: 191kcal, Carbohydrates: 21g, Protein: 4g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 64mg, Sodium: 145mg, Potassium: 98mg, Fiber: 1g, Sugar: 11g, Vitamin A: 233IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.