How to make the best oatmeal chocolate chip cookie recipe with soft chewy texture and crunchy edges. This recipe is easy to make and foolproof with rolled oats and lots of semi-sweet chocolate chips.

Best oatmeal cookies recipe

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.

If I tell you that I succeeded in making my 4 children like these chewy oatmeal cookies even though they don't like oatmeal as much as I do, it's because it's really a great recipe.

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.

>> See all cookie recipes on the blog

Ingredient and substitutions

Butter: Use unsalted butter instead of salted butter softened and not melted, you can also use brown butter for more flavor.
White sugar and brown sugar: I quite often use a mixture of brown and white granulated sugar to flavor cookies. Here it's light brown sugar, but you can use dark brown sugar instead.
Vanilla extract and salt: essential to bring out all the flavors.
Egg: at room temperature.
Flour: all-purpose flour, measure with an electronic scale rather than a measuring cup to avoid putting too much flour.
Oatmeal: Take rolled oats, also called old-fashioned oats instead of quick cooking oats and preferably organic ones.
Baking soda: For soft and chewy oatmeal cookies, you can also replace it with baking powder.
Chocolate chips: You can use semisweet chocolate chips, milk chocolate chips or simply cut out pieces of baking chocolate to make chunks.

Tip: Add raisins, or add dried cranberries, ground cinnamon, and some chopped walnuts, or pecan to your cookies for extra crunch.

⚠️ You will find the quantities and complete instructions in the recipe card at the end of the page.

How to make Chewy oatmeal Chocolate Chip Cookies

1 - Cream butter and sugar

Start by placing the softened unsalted butter, cut into pieces, in a large bowl with the 2 sugars, the light brown sugar and the granulated sugar.
Then mix with an electric mixer or with your stand mixer for about 2-3 minutes, until you have a smooth mixture.
Then add the liquid vanilla extract and the egg at room temperature and beat again at medium speed for a good minute to incorporate it well with the other ingredients.

Tip: Use softened, not melted butter. Remember to take it out of the fridge about 30 minutes before you start this cookie recipe. Or warm it slightly in a microwave on low power.

2- Mix in the dry ingredients

Add flour mixture, rolled oats, flour, baking powder (or baking soda) and sea salt in to the wet ingredients.
And mix this time gently with a wooden spoon or a soft spatula and mix just enough to incorporate them.
Finish by adding the mini chocolate chips and mix again until you get a very homogeneous cookie dough with a slightly sticky texture but not too much (if your dough seems too sticky, then add a little flour or let your dough rest in the fridge for a while, it will be easier to handle)

Tip: Be careful not to overmix after adding the dry ingredients to keep the texture light and keep it soft.

Medium bowl with chocolate chip and cookies batter

Using an ice cream scoop or your hands, form oatmeal cookie dough balls of regular size and place them on a prepared baking sheet covered with parchment paper.
Place a few dark chocolate chips on top of the cookie dough balls.

Tip: Place the baking sheets with cookies dough balls in the fridge while you preheat the oven, to get more thick and chewy cookies. Use a sheet of baking paper instead of silicone baking mats for baking.

Mdium bowl with chocolate chip cookies batter

4 - Baking

Preheat oven to 350°F / 180°C.
Bake the oatmeal cookies for about 12 to 14 minutes depending on the diameter until they are lightly browned.
Allow oatmeal chocolate chip cookies to cool slightly before moving them from the cookie sheet and allowing them to cool completely on a wire rack.

Tip: Be careful not to overbake the oatmeal cookies, or they will be too dry. The cookies should still be a little soft to the touch at the end of baking. After cooling completely they will harden and keep a soft center.

Storage and freeze

Room temperature: Allow baked oatmeal chocolate chip cookies to cool slightly before moving them from the cookie sheet and allowing them to cool completely on a wire rack. Store cookies at room temperature for 1 week in an airtight container.

They will keep their crispness and chewiness. You can always warm them up slightly in the microwave to give them a chewy texture.

Freeze-baked cookies: When completely cooled and wrapped in freezer bags or in a storage box, keep them up to 3 months in the freezer.

Freezing cookie dough

You may not know this great trick of freezing cookies before baking! Yes, it is possible to freeze cookies before baking. And with this method of freezing oatmeal cookies before baking, they will keep their flavor and freshness even more.

So think about making a bigger batch and freezing them right after shaping them into a ball so you always have some cookies on hand.

Simply roll them into a ball, place them on a baking sheet lined with parchment paper and place them in the freezer for a few minutes.

The balls will firm up and then you just have to put them in a plastic bag or a storage box.

When you have a craving for cookies, simply take the frozen cookie dough balls out and let them come to room temperature on a lined baking sheet before baking them in a preheated oven.

More oatmeal recipes

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Chewy oatmeal chocolate chip cookies

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Author: Fadela
Total Time: 22 minutes
Yield: 12 cookies

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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

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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.