By Becky Hardin
Published Oct 16, 2022
These are the BEST oatmeal chocolate chip cookies you’ll ever taste! Perfectly soft and chewy, with the sweetness of chocolate chips and the great texture of oats. This classic cookie is so easy to make, you’ll be baking up batches every weekend!
Chocolate Chip Oatmeal Cookies
When it comes to fresh, homemade cookies, the classics are always the best. These oatmeal chocolate chip cookies fit the bill, and they come out of the oven perfect every time.
Bake up a batch of soft, warm, chewy cookies with just the right amount of chocolate chips, and some old-fashioned oats for more texture. The simple flavor can’t be beat, and they’re so easy to make.
Make a batch for Christmas and the holidays, or just for a weekend surprise with the family!
Why You’ll Love this Oatmeal Chocolate Chip Cookies Recipe:
- CLASSIC COOKIES: This is a classic cookie recipe that you’ll want to have on hand. It’s great for holidays or any time you need a treat.
- PERFECT TEXTURE: These come out of the oven perfectly soft and chewy, or bake them a little longer if you prefer a crispier cookie.
- EVERYONE’S FAVORITE : Nobody can resist a freshly baked cookie. A batch of these is sure to put a smile on everyone’s faces!
These may be an old-fashioned recipe, but there’s nothing boring about the perfect cookie! Chocolate chips and oatmeal go hand in hand for a sweet and comforting treat.
How to Make Oatmeal Chocolate Chip Cookies
You can jump to the recipe card for full ingredients & instructions!
- Beat together butter and sugars until fluffy, then mix in the eggs and vanilla.
- Combine the dry ingredients, and mix into the rest of the batter.
- Fold in the oats and chocolate chips, then form into balls.
- Place on a parchment-line baking sheet, and bake until soft and chewy, but crispy around the edges.
Ingredient Notes
- Butter: Adds a rich flavor and helps create a tender cookie.
- Sugar: Dark brown sugar adds rich flavor and moisture, while granulated sugar adds sweetness.
- Eggs: Bind the cookies together and help keep the cookies chewy.
- Vanilla: Adds rich vanilla flavor that compliments the oats and chocolate.
- Flour: Adds structure to the cookies.
- Baking Soda: Helps the cookies to rise and become fluffy and chewy.
- Salt: Balances the sweetness in the cookies.
- Oats: Old-fashioned oats add flavor and texture to create a classic oatmeal cookie.
- Chocolate Chips: Semisweet chocolate chips are the perfect balance of sweet and bitter.
Our Go-To Flour
For this recipe I used Bob’s Red Mill’s Unbleached White All Purpose Flour. We use this in every baking recipe that calls for all-purpose flour and it has never let us down.
I’ve been working with Bob’s Red Mill for several years and our pantry is stocked with almost every ingredient they produce. I don’t just use their products because I work with them, I use their products because they are truly the best.
I love the resealable bag and trusted name. I’m so proud to represent their brand in my baking recipes.
Here are some of my other favorite Bob’s Red Mill Recipes:
- Iced Lemon Loaf
- Tres Leches Cake
- Strawberry Pound Cake
- Easy Churros
Oatmeal cookies have a higher fiber content than regular cookies and contain additional minerals, such as calcium, iron, magnesium, and potassium. Oatmeal cookies are also a bit lower in calories. However, they are still quite sweet cookies and should be consumed in moderation!
The best oats for these cookies are old-fashioned oats (also known as rolled oats) . These oats hold their shape better than quick oats, but quick oats will work in a pinch (although your cookies may come out drier).
The egg yolks and brown sugar are what helps to make these cookies moist and chewy. Egg yolks contain a lot of fat, and brown sugar has more moisture than granulated sugar. Both of these help keep these cookies moist and chewy.
If you’d like crispier cookies, you can omit one of the eggs and/or swap the brown sugar for more granulated sugar!
Of course you can! I recommend swapping out up to half of the chocolate chips for raisins. Be sure to keep the mix-ins to 2 cups total.
If your cookies turned out flat, either your butter was too warm or your oven is too hot. Make sure to use room-temperature butter (not melted!) and don’t be afraid to chill the dough before baking if it seems too soft. I also highly recommend investing in an oven thermometer to ensure that your oven is at the correct temperature, as it could be up to 25°F off!
A plate of fresh-baked oatmeal chocolate chip cookies should always be served with a glass of milk! This recipe makes 24 cookies, and can easily be doubled if you want to bake for friends.
Make Ahead Instructions
These oatmeal chocolate chip cookies can be baked up to 1 week in advance of when you plan to serve them. Store the cookies in an airtight container at room temperature until ready to serve.
You can prepare the oatmeal chocolate chip cookie dough up to 4 days before you plan to bake it. Store the cookie dough in an airtight container in the refrigerator until ready to use.
You can freeze unbaked oatmeal chocolate chip cookie balls in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer the cookie balls to an airtight container or Ziplock bag to store for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the final bake time.
Storage Instructions
Store leftover oatmeal chocolate chip cookies in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 1 month. Serve at room temperature or gently warmed in the microwave.
Freezing Instructions
Freeze oatmeal chocolate chip cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag for up to 2 months. Let thaw at room temperature before enjoying.
Substitutions
- If using salted butter, omit the kosher salt.
- You can use all granulated sugar in place of the brown sugar for a crispier cookie.
- You can also omit one of the eggs for a crispier cookie.
- For gluten-free oatmeal chocolate chip cookies, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour and be sure to use certified gluten-free oats.
- In a pinch, you can use quick oats instead of old-fashioned oats, but your cookies may be drier.
- Add ½-1 teaspoon ground cinnamon to the dough for cinnamon oatmeal chocolate chip cookies.
- Feel free to use any kind of chocolate or baking chips you like, such as milk, dark, white, peanut butter, caramel, or butterscotch!
- You can swap up to half of the chocolate chips for a different mix-in, such as dried fruit, M&M’s, or chopped nuts. Keep the total mix-ins to 2 cups.
Serving Suggestions
- Sandwich two oatmeal chocolate chip cookies with vanilla frosting to create delicious cookie sandwiches.
- Sandwich two oatmeal chocolate chip cookies with red velvet or pumpkin pie ice cream for delicious ice cream sandwiches.
- Serve these cookies alongside a glass of homemade oat milk for a delicious after-school snack!
Tips for the Best Oatmeal Chocolate Chip Cookies
- Be sure to measure your dry ingredients using the spoon and level method to prevent dense, dry cookies.
- If your cookies are spreading in the oven, feel free to chill the dough for up to 30 minutes before baking.
- For gooey cookies, bake for 14 minutes. For crisper cookies, bake for 18 minutes.
- These cookies are finished baking when the edges start to brown. The middles will not be fully set, but they should not be raw either. They will continue to firm up as they cool.
More Chocolatey Cookie Recipes We Love
- Oatmeal Cranberry Cookies
- Caramel Stuffed Cookies
- Chocolate Cake Mix Cookies
- Avalanche Cookies
- Chocolate Chip Mug Cookie
- Chocolate Pudding Cookies
Everyone will love these chewy oatmeal chocolate chip cookies. Make a fresh batch to fulfill all those cravings, for parties, or for no reason at all!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- ▢ 1 cup dark brown sugar 213 grams
- ▢ ½ cup granulated sugar 100 grams
- ▢ 2 large eggs 100 grams, room temperature
- ▢ 2 teaspoons pure vanilla extract 8 grams
- ▢ 1¼ cups All Purpose Flour 204 grams
- ▢ ½ teaspoon Baking Soda 3 grams
- ▢ 1 teaspoon kosher salt 3 grams
- ▢ 3 cups Old Fashioned Rolled Oats 300 grams
- ▢ 2 cups semisweet chocolate chips 340 grams
Video
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
- Using an electric hand mixer, beat the butter, brown sugar, and sugar together until light and fluffy, about 3 minutes. Scrape down the sides as needed. 1 cup unsalted butter, 1 cup dark brown sugar, ½ cup granulated sugar
- Add in the eggs and mix until combined. Add in the vanilla and mix again. Set aside. 2 large eggs, 2 teaspoons pure vanilla extract
- In a medium bowl, whisk the flour, baking soda, and salt together. 1¼ cups All Purpose Flour, ½ teaspoon Baking Soda, 1 teaspoon kosher salt
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the oats and chocolate chips. 3 cups Old Fashioned Rolled Oats, 2 cups semisweet chocolate chips
- Using a large cookie scoop (about ¼ cup), scoop the dough onto the prepared sheet pan, leaving 2 inches between the cookies.
- Bake for 14-18 minutes until the edges of the cookies are golden and the centers are set. Let cool on the sheet pan for 3 minutes. Transfer to a wire rack to cool.
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
- Cookie Portion Scoop
Becky’s Tips
- If using salted butter, omit the kosher salt.
- You can use all granulated sugar in place of the brown sugar for a crispier cookie.
- You can also omit one of the eggs for a crispier cookie.
- For gluten-free oatmeal chocolate chip cookies, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour and be sure to use certified gluten-free oats.
- In a pinch, you can use quick oats instead of old-fashioned oats, but your cookies may be drier.
- Add ½-1 teaspoon ground cinnamon to the dough for cinnamon oatmeal chocolate chip cookies.
- Feel free to use any kind of chocolate or baking chips you like, such as milk, dark, white, peanut butter, caramel, or butterscotch!
- You can swap up to half of the chocolate chips for a different mix-in, such as dried fruit, M&M’s, or chopped nuts. Keep the total mix-ins to 2 cups.
- Be sure to measure your dry ingredients using the spoon and level method to prevent dense, dry cookies.
- If your cookies are spreading in the oven, feel free to chill the dough for up to 30 minutes before baking.
- For gooey cookies, bake for 14 minutes. For crisper cookies, bake for 18 minutes.
- These cookies are finished baking when the edges start to brown. The middles will not be fully set, but they should not be raw either. They will continue to firm up as they cool.
Nutrition information is automatically calculated, so should only be used as an approximation.
Oatmeal Chocolate Chip Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
- Cookie Portion Scoop
Ingredients
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 1 cup dark brown sugar 213 grams
- ½ cup granulated sugar 100 grams
- 2 large eggs 100 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- 1¼ cups All Purpose Flour 204 grams
- ½ teaspoon Baking Soda 3 grams
- 1 teaspoon kosher salt 3 grams
- 3 cups Old Fashioned Rolled Oats 300 grams
- 2 cups semisweet chocolate chips 340 grams
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
- Using an electric hand mixer, beat the butter, brown sugar, and sugar together until light and fluffy, about 3 minutes. Scrape down the sides as needed. 1 cup unsalted butter, 1 cup dark brown sugar, ½ cup granulated sugar
- Add in the eggs and mix until combined. Add in the vanilla and mix again. Set aside. 2 large eggs, 2 teaspoons pure vanilla extract
- In a medium bowl, whisk the flour, baking soda, and salt together. 1¼ cups All Purpose Flour, ½ teaspoon Baking Soda, 1 teaspoon kosher salt
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the oats and chocolate chips. 3 cups Old Fashioned Rolled Oats, 2 cups semisweet chocolate chips
- Using a large cookie scoop (about ¼ cup), scoop the dough onto the prepared sheet pan, leaving 2 inches between the cookies.
- Bake for 14-18 minutes until the edges of the cookies are golden and the centers are set. Let cool on the sheet pan for 3 minutes. Transfer to a wire rack to cool.
Video
Notes
- If using salted butter, omit the kosher salt.
- You can use all granulated sugar in place of the brown sugar for a crispier cookie.
- You can also omit one of the eggs for a crispier cookie.
- For gluten-free oatmeal chocolate chip cookies, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour and be sure to use certified gluten-free oats.
- In a pinch, you can use quick oats instead of old-fashioned oats, but your cookies may be drier.
- Add ½-1 teaspoon ground cinnamon to the dough for cinnamon oatmeal chocolate chip cookies.
- Feel free to use any kind of chocolate or baking chips you like, such as milk, dark, white, peanut butter, caramel, or butterscotch!
- You can swap up to half of the chocolate chips for a different mix-in, such as dried fruit, M&M’s, or chopped nuts. Keep the total mix-ins to 2 cups.
- Be sure to measure your dry ingredients using the spoon and level method to prevent dense, dry cookies.
- If your cookies are spreading in the oven, feel free to chill the dough for up to 30 minutes before baking.
- For gooey cookies, bake for 14 minutes. For crisper cookies, bake for 18 minutes.
- These cookies are finished baking when the edges start to brown. The middles will not be fully set, but they should not be raw either. They will continue to firm up as they cool.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
