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These oatmeal chocolate chip cookies are crispy on the outside, chewy on the inside, and loaded with chocolate! They are insanely delicious, and the flavors combine to make the best cookie of all time!

Oatmeal cookies are soft, chewy, and delicious — perfect when you need a quick snack or a bite of something sweet. You’ve got to try out these chewy oatmeal cookies, these fun oatmeal creme pies, and this healthier option of oatmeal apple raisin cookies!

A stack of oatmeal chocolate chip cookies.

Oatmeal Chocolate Chip Cookies

I love all kinds of oatmeal cookies, but I know that for most people, chocolate wins over raisins! I’m a little picky about oatmeal cookies. They have to be crispy on the edges and chewy through the middle. Never too thick or fluffy! These cookies are thick enough that they won’t break but thin enough that they’re not cakey.

And since we can control the texture further by flattening our cookie dough balls (for thinner, chewier cookies) or leaving them tall, they really are the perfect cookie for everyone. These oatmeal chocolate chip cookies have a great base that you can use with lots of different add-ins, and I’ve included a list below so you can mix and match.

Ingredients in Oatmeal Chocolate Chip Cookies

This list of ingredients is simple, but when you taste how good these cookies are, you will want to make sure that you have this stuff on hand all the time. Trust me. You will bake these often! Check out the recipe card at the bottom of the post for exact measurements.

  • Flour: I used all-purpose flour for these cookies.
  • Baking Soda and Baking Powder: These help the cookies to rise and be soft (and not flat!)
  • Salt: The salt enhances all of the ingredients in the recipe.
  • Butter: I used unsalted butter for these cookies. Let it sit out and come to room temperature before you use it so that it mixes in nicely with no lumps.
  • Brown Sugar: You can use dark or light brown sugar.
  • Granulated Sugar: This is what makes these cookies perfectly sweet!
  • Egg: I always use large eggs when I am baking. Let your eggs come to room temperature (with your butter) before mixing them in.
  • Vanilla Extract: Adding a splash of vanilla is always a good idea!
  • Rolled Oats: These are also called old-fashioned oats.
  • Chocolate Chips: I used milk chocolate chips but you can use semi-sweet chocolate chips if you prefer.

How to Make Oatmeal Chocolate Chip Cookies

You will go crazy over these cookies once you try them, so trust me when I say that it’s always worth it to double the batch to start with. Then, you can store your leftovers and eat them all week long!

  1. Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  2. Beat: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg and vanilla and beat until just combined.
  3. Combine: Add the dry ingredients to the wet and mix until combined. Stir in the oats and chocolate chips by hand.
  4. Chill and Prep: Cover the bowl and chill in the fridge for 30-45 minutes. About 15 minutes before removing the dough from the fridge preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
  5. Scoop: Using a large cookie scoop (one that holds roughly 3 tablespoons of dough), scoop the dough onto the cookie sheets, leaving 2 inches between cookies.
  6. Bake: Bake for 8-10 minutes, until the edges are starting to turn golden brown. The centers of the cookies will look underbaked, but this will result in soft, chewy cookies.
  7. Cool: Let cookies cool for 2 minutes on the baking sheet before transferring to a cooling rack to finish cooling.
2 pictures showing how to add the ingredients to a mixing bowl and mix it all up.

Baking Tips

Follow these tips to make your cookies turn out perfect! Then, once you have tried them once, you can change things up with a few different mix-ins!

  • Change out the Chips: Swap the chocolate chips for raisins, butterscotch chips, peanut butter chips, white chocolate chips, or even some dried cranberries to make these different every time!
  • Coconut: Try adding 1/4 cup of toasted coconut to the dough. It adds in a great taste and texture!
  • Cinnamon: To make these perfect for the fall and winter seasons, add in 1/4 teaspoon of cinnamon for a warm taste.
  • Chill: Don’t skip this step! It’s important to let the dough chill so that the cookies don’t spread.
  • Let them cool ON THE BAKING SHEET: Before you take the cookies off and put them on a cooling rack, let them sit on the baking sheet for a couple of minutes. They will finish baking on it!
Oatmeal chocolate chip cookies on a cooling rack.

How to Store Leftovers

These oatmeal chocolate chip cookies store great and taste amazing even a few days later! You can even double the batch and freeze the dough to make baking time quick and easy for the next time.

  • Freeze the Dough: Unbaked cookie dough can be scooped onto a parchment-lined baking sheet and frozen. Once the scoops of dough are frozen solid, transfer them to a freezer bag. Store for up to 3 months. 
  • Storing Baked Cookies: Baked cookies can be stored in an airtight container for up to 5 days. Adding a slice of bread to the container will help keep the cookies soft and moist.
A close up of a oatmeal chocolate chip cookie on a cooling rack, broken in half.

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Oatmeal Chocolate Chip Cookies

5 from 5 votes
By: Alyssa Rivers
These oatmeal chocolate chip cookies are crispy on the outside, chewy on the inside, and loaded with chocolate! They are insanely delicious, and the flavors combine to make the best cookie of all time!ย 
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill: 30 minutes
Total Time: 55 minutes
Servings: 18 cookies

Ingredients 

Instructions 

  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg and vanilla and beat until just combined.
  • Add the dry ingredients to the wet and mix until combined. Stir in the oats and chocolate chips by hand.
  • Cover the bowl and chill in the fridge for 30-45 minutes. About 15 minutes before removing the dough from the fridge preheat the oven to 350โ„‰ and line two baking sheets with parchment paper.
  • Using a large cookie scoop (one that holds roughly three tablespoons of dough), scoop the dough onto the cookie sheets, leaving 2 inches between cookies.
  • Bake for 8-10 minutes, until the edges start to turn golden brown. The centers of the cookies will look underbaked, but this will result in soft, chewy cookies.
  • Let cookies cool for 2 minutes on the baking sheet before transferring them to a cooling rack to finish cooling.

Video

Notes

Originally Posted on August 10, 2020
Updated on August 25, 2022

Nutrition

Calories: 189kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 109mgPotassium: 52mgFiber: 1gSugar: 16gVitamin A: 195IUVitamin C: 0.1mgCalcium: 27mgIron: 1mg

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

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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11 Comments

  1. These were a disaster.. they went completely flat.. I don’t think room temperature butter works for this recipe… I think melted butter would be the way this recipe would work. It seems like the sugar and butter needed to be more creamed together prior to baking because the sugar just ran out of the cookies. I didn’t forget the baking powder so it’s not that.

  2. Just made them the first time and they came out dry, even only baking 10 minutes. I am at high altitude so I will look at making some adjustments. Taste good, but definitely not chewy on the inside like I like for cookies.

    1. Me too! Delicious but they are dry and didnโ€™t brown or spread out. They remained balls. I waited and waited and they browned after 25 minutes but then they were burned.

  3. 5 stars
    Easy to make and double the recipe. Subbed almond extract for vanilla because I ran out. I used half the amount. So 1 tsp vanilla=.5 tsp almond. Worked out really well. Work colleagues loved them!!!