There are cookies, and then there’s a cookie with personality, warmth, and real flavor you’ll crave every time you catch a whiff of brown sugar and cinnamon in the air: The Best Oatmeal Chocolate Chip Cookies. Soft around the edges, chewy in the center, and absolutely loaded with melty chocolate and hearty oats, this recipe is about as close as it gets to perfection. Whether you’re baking a batch to share or simply treating yourself, these cookies have a way of bringing comfort and a smile to every occasion.
Ingredients You’ll Need
These classic cookies come alive with simple pantry ingredients, each lending their magic to create a treat that’s truly unforgettable. Let’s break down why every item in this recipe matters, and how it ensures you’ll never end up with a boring bite!
- Unsalted Butter (1 cup, softened): Brings richness and helps achieve that unbeatable chewy texture.
- Light Brown Sugar (1 cup, packed): Delivers deep caramel notes and plenty of moisture for soft cookies.
- Granulated Sugar (1/2 cup): Gives the cookies a touch of sweetness and helps with those perfectly crisp edges.
- Large Eggs (2): Bind everything together and give the cookies a little lift.
- Vanilla Extract (2 teaspoons): Adds warmth and complexity that brings out the best in both oats and chocolate.
- All-Purpose Flour (1 1/2 cups): Provides the structure so your cookies don’t fall apart.
- Baking Soda (1 teaspoon): Ensures just the right amount of spread for that classic homemade look.
- Ground Cinnamon (1 teaspoon): Adds a cozy flavor that makes these cookies irresistibly homey.
- Salt (1/2 teaspoon): Balances the sweetness and intensifies the chocolatey goodness.
- Old-Fashioned Rolled Oats (3 cups): The star ingredient for chew, texture, and all that irresistible oat flavor.
- Semisweet Chocolate Chips (1 1/2 cups): Melts into gooey pockets in every bite—don’t skimp here!
- Chopped Walnuts or Pecans (1/2 cup, optional): For a satisfying crunch and a nutty note that plays so perfectly with the chocolate (but totally optional if you want to skip or swap in another favorite).
How to Make The Best Oatmeal Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper—this makes cleanup a breeze and keeps your cookies from sticking or over-browning on the bottoms. Trust me, using parchment is worth it for the perfect batch every time.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar. You’re looking for a light and fluffy texture—this means you’re whipping air into the mix, which helps the cookies turn out beautifully soft and thick. Take an extra minute here for best results!
Step 3: Add the Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Once both eggs are mixed in, pour in the vanilla extract. The mixture should look creamy and golden, with the vanilla giving that familiar, dreamy aroma.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Mixing these dry ingredients before adding them prevents any clumps, and ensures those cozy cinnamon notes are evenly distributed throughout the dough.
Step 5: Mix Dry Ingredients into Wet
Gradually add the dry ingredients to your butter and sugar mixture. Stir gently—overmixing can lead to tough cookies. You want a dough that just comes together, so it stays tender and chewy when baked.
Step 6: Add Oats, Chocolate Chips, and Nuts
Fold in the old-fashioned oats, semisweet chocolate chips, and nuts (if you’re using them). This is where The Best Oatmeal Chocolate Chip Cookies really come into their own—every scoop should be packed with chunky, chocolatey, oat-filled goodness.
Step 7: Portion and Bake
Scoop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for a little spread. Pop them into the oven and bake for 10 to 12 minutes. Look for golden-brown edges and centers that still look just a touch soft—this is the secret to that amazing chewy texture.
Step 8: Cool and Enjoy
Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack. This resting stage helps the cookies finish setting up, so you get soft middles and sturdy edges. Once completely cool, pour yourself a glass of milk (or coffee!) and dig in.
How to Serve The Best Oatmeal Chocolate Chip Cookies
Garnishes
While The Best Oatmeal Chocolate Chip Cookies don’t need much dressing up, a sprinkle of flaky sea salt right after baking can take the chocolate flavor to the next level. Want a touch of extra decadence? Try drizzling with a little melted chocolate or dusting lightly with powdered sugar before serving.
Side Dishes
Cookies and a cold glass of milk are classic for a reason, but these pair beautifully with a cup of hot coffee, chai, or even a scoop of vanilla or cinnamon ice cream. For a dessert platter, serve alongside fresh berries or sliced fruit to add a fresh, juicy element that balances the sweet comfort of the cookies.
Creative Ways to Present
Turn these magical cookies into ice cream sandwiches, crumble them over yogurt parfaits, or stack them up and tie with a ribbon for an unforgettable homemade gift. The Best Oatmeal Chocolate Chip Cookies also make a spectacular base for a sundae bar—just break into big chunks and serve with your favorite toppings.
Make Ahead and Storage
Storing Leftovers
To keep your cookies extra fresh, store them in an airtight container at room temperature. They’ll stay soft and flavorful for up to 5 days, though chances are they’ll be devoured long before then! Slip a slice of bread in the container to help maintain softness if you’re planning to enjoy them all week.
Freezing
The dough and baked cookies both freeze wonderfully. For the dough, scoop tablespoons onto a baking sheet and freeze until solid, then store in a zip-top bag for up to 2 months. Bake straight from frozen, adding a minute or two to the cooking time. For baked cookies, let them cool completely before freezing in an airtight container; they’ll thaw beautifully at room temperature.
Reheating
If you love warm, gooey chocolate chips, reheat leftover cookies in the microwave for about 10 seconds or in a low oven for a few minutes. This brings back the “just-baked” magic and makes The Best Oatmeal Chocolate Chip Cookies taste fresh every time you crave them.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
You can, but quick oats will yield a cookie with a finer texture and less chew. Old-fashioned oats really make The Best Oatmeal Chocolate Chip Cookies stand out with their hearty bite.
What if I don’t have nuts or want to skip them?
No problem at all! Nuts are totally optional, and you can swap them for dried fruit like raisins or cranberries, or leave them out for a nut-free version. The cookies are delicious either way.
How do I know when the cookies are done?
Look for golden edges and centers that still appear slightly soft. Don’t overbake—the cookies will continue to set as they cool, resulting in that signature chewy texture for The Best Oatmeal Chocolate Chip Cookies.
Can I make the dough ahead of time?
Absolutely! Chilling the dough (for up to 48 hours) actually develops even richer flavor and a thicker texture. Just scoop and bake straight from the fridge, adding an extra minute or two if needed.
Are The Best Oatmeal Chocolate Chip Cookies gluten-free?
As written, this recipe uses all-purpose flour, so it’s not gluten-free. However, you can swap in your favorite 1:1 gluten-free flour blend to easily adapt these cookies for gluten-free friends and family.
Final Thoughts
Gather your ingredients, preheat that oven, and get ready to fill your kitchen with the comforting aroma of The Best Oatmeal Chocolate Chip Cookies. There’s just something about a homemade batch that brings joy to both the baker and lucky tasters alike. Give them a try and discover your new favorite cookie—one you’ll want to bake again and again!
Print
The Best Oatmeal Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These oatmeal chocolate chip cookies are a delightful treat with a perfect balance of chewiness and sweetness. Packed with oats, chocolate chips, and optional nuts, these cookies are a favorite for all ages.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-Ins:
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Combine Wet Ingredients: Beat in the eggs one at a time, then mix in the vanilla.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Add Mix-Ins: Stir in the oats, chocolate chips, and nuts if using.
- Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewy cookies, slightly underbake them and allow them to finish setting on the baking sheet.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
