Table of Contents
Table of Contents
- Oatmeal Chocolate Chip Cookies Ingredients
- Substitutions and Additions
- How to Make This Oatmeal Chocolate Chip Cookies Recipe
- How to Serve
- Storage
- Frequently Asked Questions
- More Recipes You’ll Love
- JUMP TO RECIPE
Oatmeal chocolate chip cookies are soft, chewy, and full of hearty oats and melted chocolate. This straightforward old-fashioned recipe takes about 15 minutes to prep and yields reliably delicious cookies every time.
Oatmeal Chocolate Chip Cookies Ingredients
You will need:
- 1 cup all-purpose flour
- 1 ½ cups rolled oats (old-fashioned or quick-cooking)
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup salted butter, softened
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- ½ cup semi-sweet chocolate chips
Substitutions and Additions
Chocolate chips: Swap in dark chocolate chips if you prefer a less sweet bite, or replace some or all of the chips with dried fruit such as sweetened cranberries or raisins. Use a 1:1 substitution for dried fruit.
Egg substitute: To replace one large egg, use about ¼ cup (≈65 g) applesauce or ¼ cup mashed banana. Note that banana will add flavor and may make the dough slightly thinner.
Sugar alternatives: Honey can replace granulated sugar for a more complex sweetness—use about ¾ cup honey for every cup of white sugar called for, and adjust other liquids if needed.
Banana variation: For banana oatmeal chocolate chip cookies, mash 1–2 ripe bananas into the batter before adding chips. Cookies may spread more and bake slightly thinner.
How to Make This Oatmeal Chocolate Chip Cookies Recipe
- Preheat: Heat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix fats and sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until combined and smooth.
- Add eggs and vanilla: Beat in the eggs and vanilla until the batter is light and fluffy. (Pro tip: room temperature butter and eggs incorporate more easily.)
- Combine dry ingredients: In a separate bowl, whisk the flour, rolled oats, salt, baking soda, and baking powder.
- Combine wet and dry: Add the dry ingredients to the wet mixture and beat until fully combined.
- Add chips: Fold in both kinds of chocolate chips until evenly distributed.
- Chill: Cover the dough and refrigerate for 30 minutes. Chilled dough helps the cookies hold their shape while baking.
- Scoop: Using a medium cookie scoop (about 1 ½ tablespoons), place dough balls 1½ inches apart on the prepared sheets.
- Shape: Press each dough ball down slightly—this helps them bake evenly and form a pleasant shape.
- Bake: Bake for about 10 minutes, until the centers are set and the edges are lightly golden.
- Cool: Let cookies cool on the baking sheet for 2–3 minutes, then transfer to a cooling rack.
- Serve: Enjoy warm or at room temperature.
How to Serve
These cookies are great in a cookie jar, paired with a glass of milk, iced tea, or hot chocolate. Serve them with a scoop of vanilla ice cream for an easy dessert, or sandwich ice cream between two cookies for a crowd-pleasing treat.
Storage
Fridge: Store cooled cookies in an airtight container for 2–3 days for best texture and flavor.
Freezer: For longer storage, freeze baked cookies in an airtight container or freezer bag for up to 3 months. You can also freeze scoops of raw dough: place scoops on a baking sheet, freeze until solid, then transfer to a freezer bag and bake straight from frozen—add a minute or two to baking time if needed.
These oatmeal chocolate chip cookies strike a satisfying balance of crisp edges and chewy centers, with the nutty flavor of oats and melty chocolate. They’re easy to make, adaptable, and perfect for picnics, bake sales, or everyday snacking.
Frequently Asked Questions
How can I adapt these cookies?
You can substitute raisins, dried cranberries, or a mixture of dried fruit and chocolate chips. Swap dark chocolate for semi-sweet to reduce sweetness.
Which oats are best?
Old-fashioned rolled oats are recommended, though quick-cooking oats will also work.
Why do cookies go flat?
If dough isn’t chilled, cookies often spread more. Chilling firms the fat and reduces spreading during baking.
Can you freeze them?
Yes—freeze baked cookies or raw dough portions for up to 3 months in airtight containers.
What scoop size should I use?
A medium scoop, about 1 ½ tablespoons, is recommended for this recipe.
More Recipes You’ll Love
- Strawberry Shortcake Cheesecake
- Applesauce Cake
- Peanut Butter Bread
- Butterscotch Delight
Oatmeal Chocolate Chip Cookies
Soft and chewy oatmeal cookies filled with chocolate—easy to make and reliable.
Ingredients
- 1 cup all-purpose flour
- 1 ½ cups rolled oats (old-fashioned or quick-cooking)
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup salted butter, softened
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- Beat butter, brown sugar, and granulated sugar together until combined.
- Beat in eggs and vanilla until batter is fluffy.
- In a separate bowl, combine flour, oats, salt, baking soda, and baking powder.
- Mix dry ingredients into the wet ingredients until fully combined.
- Fold in all chocolate chips.
- Cover and chill dough for 30 minutes.
- Scoop chilled dough with a medium scoop and space 1½ inches apart on prepared sheets.
- Press each dough ball down slightly so cookies bake evenly.
- Bake about 10 minutes, until centers are set.
- Cool on the sheet 2–3 minutes, then transfer to a rack to cool completely.
- Serve warm or at room temperature.
Notes
- Use room temperature butter and eggs to help ingredients incorporate smoothly.
- Chilling the dough helps the cookies hold their shape while baking.