Learn how to make the best oatmeal chocolate chip cookies with a soft, chewy center and perfectly crunchy edges. This easy, foolproof recipe is packed with rolled oats and plenty of semi-sweet chocolate chips for a delicious treat every time.
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If you love chocolate chip cookie recipes and dream of adding a dose of oatmeal to them for the feeling of eating healthier then you must try these chewy Oatmeal Chocolate Chip Cookies.
Everything we love about a good homemade cookie, a soft chewy heart and crispy edges with all the flavor of rolled oats and chocolate chips.
Oatmeal adds great texture and flavor as well as nutritional value to these oatmeal chocolate chip cookies. They are rich in fiber, perfect for the digestive system, filling, and perfect for any occasion, breakfast or snack or as a great dessert with vanilla ice cream.
Why you'll love this recipe
Looking for more Oatmeal recipes? Give these a try: Breakfast seed cookies, Overnight oats with almond milk, Oatmeal porridge, Homemade granola, Oatmeal chocolate chip cookies dough truffles, Crunchy chocolate granola, No bake energy balls
Ingredient You Need
You need these ingredients to make these Oat chocolate chip cookies:
- Butter: Use unsalted butter, softened but not melted. Brown butter can be used for extra flavor.
- Sugars: A mix of white granulated sugar and light brown sugar adds flavor. Dark brown sugar works too if you prefer.
- Vanilla Extract & Salt: Essential for enhancing the overall flavor.
- Egg: Should be at room temperature.
- Flour: All-purpose flour, measured with a scale for accuracy to avoid adding too much.
- Oats: Use rolled oats (old-fashioned oats), preferably organic, instead of quick oats.
- Baking Soda: Helps achieve soft and chewy cookies; can be substituted with baking powder if needed.
- Chocolate Chips: Use semisweet or milk chocolate chips, or chop up a bar of baking chocolate into chunks.
How to Make Chewy Oatmeal Chocolate Chip Cookies
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Step 1: In a large bowl, combine softened butter, brown sugar, and granulated sugar. Mix with an electric or stand mixer for 2-3 minutes until smooth.
Step 2: Add vanilla extract and the room-temperature egg. Beat on medium speed for about a minute until well combined.
Step 3: Gradually add the flour, rolled oats, baking powder (or baking soda), and salt to the wet ingredients. Gently mix with a wooden spoon or spatula until just combined.
Step 4: Stir in the mini chocolate chips until the dough is well mixed and slightly sticky. If the dough is too sticky, add a bit more flour or chill it in the fridge for easier handling.
Bake cookies
Step 5: Scoop the dough into evenly sized balls using an ice cream scoop or your hands. Place them on a baking sheet lined with parchment paper, and press a few dark chocolate chips on top.
Step 6: Preheat the oven to 350°F (180°C) and bake the cookies for 12 to 14 minutes until lightly browned. Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Tips for best results
Storage instructions
Cooling: Store leftover oatmeal cookies in an airtight container at room temperature for up to 1 week. They’ll stay crisp and chewy, and you can warm them up in the microwave for extra chewiness.
Freezing: Once completely cooled, wrap the cookies in freezer bags or store them in a container. They’ll keep in the freezer for up to 3 months.
Variations & Substitutions
Recipe Questions
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture will be slightly different. Rolled oats give a heartier, chewier texture, while quick oats create a softer cookie.
How can I make my cookies chewier?
To make your cookies chewier, slightly underbake them, and let them cool on the baking sheet. You can also add an extra egg yolk for more moisture.
Why did my cookies spread too much?
Cookies may spread if the dough is too warm or if there’s too much butter. Chill the dough before baking and make sure your butter is softened, not melted.
How do I prevent my cookies from being too dry?
Ensure you measure your flour accurately, preferably with a scale. Overmixing the dough can also lead to dry cookies, so mix just until the ingredients are combined.
What kind of chocolate chips work best?
Semi-sweet chocolate chips are a classic choice, but you can also use milk chocolate, dark chocolate, or even a mix of different types for varied flavors.
More Cookie Recipes
I hope you love this oatmeal chocolate chip cookie recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
PrintChewy oatmeal chocolate chip cookies
- Total Time: 22 minutes
- Yield: 12 cookies
Description
Recipe for oatmeal and chocolate chip cookies, soft and chewy with a crunchy edge (for about 12 to 14 cookies)
Ingredients
- 115 g (½ cup) Butter - unsalted and softened
- 100 g (½ cup) light brown sugar
- 50 g (¼ cup) Sugar - granulated
- 1 egg - room temperature
- 1 ½ teaspoons of vanilla extract - liquid
- 120 g (¾ cup) rolled oats
- 130 g (1 cup) All-purpose Flour
- 1 teaspoon baking soda - or baking powder
- 2 pinches sea salt
- 150 g (1 cup) chocolate chips - semi-sweet
Instructions
- Preheat oven to 350°F / 180°C and line a baking sheet with parchment paper.
- In a large bowl place the softened (not melted) butter cut into pieces with the light brown sugar and granulated sugar and mix with an electric mixer on medium speed for about 2 - 3 minutes.
- Add the liquid vanilla extract and room temperature egg and beat for another minute to incorporate.
- Finish by adding in the wet ingredient the dry ingredients, oatmeal, flour, baking soda and sea salt and mix with a wooden spoon or spatula until they are well incorporated and the dough is smooth and a little sticky
- Then add the chocolate chips and stir to incorporate them into the dough. (if it seems too sticky then add a little flour and let it rest in the fridge for 30 minutes)
- Form cookie dough balls with an ice cream scoop or your hands and place them on the baking sheet covered with parchment paper, making sure to separate them by at least 5 cm.
- Bake for about 12 to 14 minutes (depending on the diameter) until they are golden brown and still a little soft in the center.
- Let them cool completely before moving them.
Notes
Storage: 1 week at room temperature in a covered storage box and up to 3 months in the freezer.
You can add with chocolate chips, raisins, dried cranberries and nuts.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 118
- Sugar: 6
- Sodium: 12
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 11
- Fiber: 2
- Protein: 4
- Cholesterol: 16
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