Oatmeal Chocolate Chip Cookies
The best cookies are crunchy on the outside, sweet and soft on the inside, and just slightly chewy. These Oatmeal Chocolate Chip Cookies check all the boxes. Oats make them chunky and the chocolate chips make them sweet and irresistible. You’ll want to have a tall glass of milk in hand to wash them down!
Oatmeal cookies have always been a favorite for our family. They are chewy and crunchy and delicious. Traditionally, I make them with raisins, but I just can’t resist this version with chocolate chips. It makes them richer and even more desirable.
I use mini chocolate chips to make these Oatmeal Chocolate Chip Cookies. The minis get distributed throughout the cookie dough and every bite of cookie gets filled with chocolatey goodness. The oatmeal gives the cookie structure and a chunky texture. Oats and chocolate is a combination that can’t be beat!
The rest of the ingredients are ones that you should have on hand in your pantry. You’re going to love these yummy cookies because they are crunchy on the outside, sweet and soft on the inside, and just slightly chewy. Just the best oatmeal cookie!
Oatmeal Chocolate Chip Cookies Recipe
What’s needed:
- QUICK OATS– Oats add fiber, a great texture and some crunch to the cookies. Old fashioned oats can also be used.
- MINI CHOCOLATE CHIPS– Use semi-sweet chocolate chips for this recipe. They add just enough sweetness and loads of chocolate flavor. The minis get distributed evenly throughout the batter.
- VANILLA EXTRACT– The flavor of the chocolate is enhanced by adding vanilla extract to the cookie dough, making the cookies rich and delicious.
- EGGS– Eggs act as a binder and hold the cookie dough together.
- BROWN SUGAR– It is added to granulated sugar to give depth of flavor and a rich sweetness to the cookies. Brown sugar is a must when making recipes with oatmeal.
How to make Oatmeal Chocolate Chip Cookies:
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
- Whisk the flour, baking soda and salt together in a medium bowl. In the bowl of a stand mixer, beat butter and both sugars on medium speed until fluffy, about 3 minutes. Add the vanilla and eggs and beat until combined.
- Add the flour mixture to the butter mixture and beat just until combined. Stir in the oats and chocolate chips. Chill the dough for at least two hours, or overnight for best results.
- Using a 1 1/2 inch scoop, pack the dough in the scoop and place rounded balls of dough on the parchment-lined baking sheet about two inches apart, 12 cookies per sheet. Bake for 12-14 minutes, until cookies are slightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat once more with remaining cookie dough. Recipe makes 24 cookies.
Add-ins for Oatmeal Chocolate Chip Cookies:
Let’s mix things up! What additions or substitutions can I make?
BUTTERSCOTCH CHIPS– This is a favorite combination in our house. Substitute butterscotch chips instead of the chocolate chips. Wow, these cookies smell amazing and taste so buttery and delicious!
RAISINS– This is the classic pairing, raisins and oatmeal. Always delicious and always the traditional way to go with oatmeal cookies. Double the fun and use raisins and chocolate chips together.
DRIED CRANBERRIES– Yum! They add a POP of fruity flavor. Stir them in with white chocolate chips and you’ve got a cookie that is sweet and full of bright fruit flavors.
NUTS– Looking for cookies that are higher in protein? Add chopped peanuts or walnuts to this recipe to amp up the crunch factor and the protein content.
For more of the best cookie recipes, check out these favorite cookies:
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Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups quick oats
- 1 cup mini chocolate chips, semi-sweet
Instructions
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
- Whisk flour, baking soda and salt together in a medium bowl. In the bowl of a stand mixer, beat butter and both sugars on medium speed until fluffy, about 3 minutes. Add the vanilla and eggs and beat until combined.
- Add the flour mixture to the butter mixture and beat just until combined. Stir in the oats and chocolate chips. Chill the dough for at least two hours, or overnight for best results.
- Using a 1 1/2 inch scoop, pack the dough in the scoop and place rounded balls of dough on the parchment lined baking sheet about two inches apart, 12 cookies per sheet. Bake for 12-14 minutes, until cookies are slightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat once more with remaining cookie dough. Recipe makes 24 cookies.
Equipment
- 1 large baking sheet, lined with parchment paper
- 1 stand mixer with mixing bowl
Raveaboutfood
My son can’t get enough of these chocolatey oatmeal cookies. His favorite grab-n-go snack!