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Our favorite Oatmeal Chocolate Chip Cookies recipe yields absolutely perfectly soft and chewy cookies with the best flavor and texture.
There's nothing like a freshly-baked cookie! Try these M&M Cookies, Chocolate Mint Cookies, Super Soft Sugar Cookies, or Browned Butter Chocolate Chip Cookies!
Why I love these cookies:
- Classic – This was my family's go-to oatmeal chocolate chip recipe growing up and one of the very first recipes I shared with you all, published back in 2010! They're the BEST!
- Crowd Favorite – They get rave reviews from everyone and they're delicious chewy texture comes from the oat flour and brown sugar.
How to make Oatmeal Chocolate Chip Cookies:
Make Dough: Combine butter, sugar, eggs, and vanilla until smooth. Blend oats in a blender (or food processor) until they make oat flour. Mix the flour, blended oats, salt, baking powder, and baking soda then combine with the wet ingredients. Stir in the chocolate chips.
Bake: Scoop cookie dough into balls then place them on a prepared baking sheet. Bake these easy oatmeal chocolate chip cookies at 350 degrees F for 9-11 minutes or until the tops look set. Cookies will harden as they cool, so don't over-bake them!
Storing and Freezing Instructions:
To Store: Cool completely, then store in an airtight container for up to 5 days.
To Freeze: Place baked cookies in a freezer safe bag and freeze for up to 3 months. Cookie dough balls can be frozen for up to 3 months.
More Chocolate Chip Cookies:
- Chocolate Chip Cookies
- Chocolate Chip Skillet Cookie
- Jumbo Chocolate Chip Cookies
- Browned Butter Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies
Equipment
Ingredients
- 1 cup unsalted butter, , room temperaure
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 12 ounce bags semi-sweet chocolate chips, , or milk chocolate
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl or stand mixer cream together the butter and sugars. Add the eggs and vanilla and mix until smooth.
- Add the oats to a blender and blend until they're the texture of flour. In a separate bowl, combine the flour, blended oats, salt, baking powder, and baking soda.
- Gently mix the dry ingredients into the wet ingredients. Stir in the chocolate chips.
- Scoop cookies onto prepared baking sheet. Bake at 350 degrees F for 9-11 minutes (a little longer for larger cookie scoops) or until the tops of the cookies are set. Cookies will set up as they cool, so don't over-bake them. Allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe August 2010. Updated July 2020 and February 2024.
I love this recipe. My cookies are gorgeous! And of course they taste heavenly!!
Anyone try cutting on sugar and/or butter with applesauce? I have made these years ago, and they were delicious but nowadays I try to consume less sugar/fat. If anyone has any idea how to incorporate applesauce into this, please let me know. Thanks
Delicious cookie, quick and easy to make. I had dark brown sugar on hand (not light) and thought it turned out great regardless, I couldn’t tell the difference. Recipe is a home run!
So happy to find this recipe!!!! My late Gramma used to make these for us adding walnuts or pecans from the trees in her back yard and chunks of chocolate as well as the chocolate chips. They were the best chocolate chip cookies ever. I was sad when she passed and she didn’t have a chance to share it with me. Now I can make them and It’s just like she’s baking with me.
Ahhh these are INSANE!!!! Such great cookies. My chips didn’t want to stay in but I just squished them in the bottom.of bowl before putting on baking sheet. You will not be disappointed. Oatmeal is healthy right??☺
They were good. I had trouble with the chocolate chips, white chocolate chips and the pecan staying incorporated in the dough as I rolled them. I browned the butter and the browned butter tasted fabulous. What can I do to make the chips and nuts to stay in? Maybe add another egg?
Dust the morsels and nuts with a light coating of flour.
My daughter-in-law makes these cookies often and shares them. The best chocolate chip cookie ever! I’m planning to mix and bake up some yet today.
I have made this exact recipe for many years.. My daughter got it from a college roommate. My recipe also has one finely chopped Hershey Bar to the recipe!
The recipe I have also calls for a 4-oz. bar of chocolate (I use Lindt) finely grated, plus 1-1/2 cups of chopped nuts. The batter is so stiff it can make extra-large cookies when rolled into golf ball size (bake 14-16 mins.).
It’s was great
This is such a great recipe! I love the rolled oats!