There is nothing better than homemade, warm chocolate chip oatmeal cookies. This recipe is perfectly gooey, and chewy, and has the best texture. They are absolutely divine right out of the oven! If you’re looking for an excellent oatmeal chocolate chip cookie recipe, these are a must-try!
I’ve tried so many homemade oatmeal chocolate chip cookies in my life and always wind up a little disappointed with the end result.
That is until I worked tirelessly to perfect the best oatmeal chocolate chip cookie recipe! These cookies are delicious and everyone who tried them said they were the best, so I’m sticking with it!
One thing this recipe does differently is that the oats are lightly ground before adding them to the dough. So instead of a thick oat texture, it’s very fine and makes the cookies even more moist and perfect.
How to Make the Best Oatmeal Chocolate Chip Cookies
These really are the best cookies! We’ll cover everything you need to know to make these cookies, answer frequently asked questions and share our expert tips. If you prefer to jump to the recipe, scroll to the bottom of the post where you’ll find the recipe card!
Butter – Unsalted butter, room temperature.
Granulated sugar – Sweetens the cookies.
Brown sugar – Dark brown sugar helps to sweeten the cookies.
Vanilla Extract – Adds and enhances the flavor of the cookies. Use a pure vanilla extract.
Baking powder and Baking Soda – Both work together as a leavening agent.
Eggs – Organic eggs are always best. They add structure and moisture to the cookies.
All-purpose flour – King Arthur is great. Flour is the base of the cookies. The gluten that holds them together.
Rolled oats – We use Quaker old-fashioned oats.
Semisweet chocolate chips – Use any brand you like! You can also use chocolate chunks too.
The process of making these is pretty easy!
Whisk the dry ingredients together. Add the flour, ground oats, salt, baking soda, and powder in a bowl.
Cream the butter and sugar together.
Add in the eggs and vanilla extract.
Add the dry ingredients.
Folding the chocolate chips.
Refrigerate the dough for 2 hours or up to 24 hours.
Scoop cookie dough balls – We love using a 2″ cookie scooper to make perfect cookie balls.
Bake – These cookies bake well in a 350-degree oven for 9 minutes.
Tips for Making the Best Chocolate Chip Cookies
There are 3 key components to making these chocolate chip cookies…
- The ground rolled oats. To do this just add 3 cups into a blender or food processor and give it a few pulses.
- Refrigerating the dough for 2 hours or overnight.
- Do not over-baking them! This is so important for making a gooey, soft cookie. Bake for about 8 to 10 minutes.
I also experimented with the dough by freezing it, using it right away, and refrigerating overnight. The best result was refrigerating it overnight.
It made a world of difference over the frozen dough or even just using it right away. However, chilling the dough for a few hours works great too.
Oatmeal Chocolate Chip Cookie Recipe Variations
- Add 1 cup of walnuts to this recipe if you like the texture of nuts in cookies.
- For extra chewy chocolate chip, oatmeal cookies add a tablespoon of molasses.
- Add a pinch of sea salt over the top of the cookies when they’re done baking.
- Almond extract is also good in cookie recipes. We use it in our butterless chocolate chip cookies and it adds a lot of flavors. Add 1/2 teaspoon with the vanilla extract.
Frequently Asked Questions
Yes! Adding oatmeal to chocolate chip cookies adds to the texture and flavor. This recipe uses lightly ground Quaker oats and adds a great texture to the cookie.
We recommend using old-fashioned oats for this recipe. You can leave them whole or lightly ground them. However, if you only have quick oats on hand you can use those.
There are a few reasons why the cookies become flat.
The butter was too soft, it should be at room temperature when mixing.
You over-mixed when adding the flour.
There was no raising agent in the recipe OR the one you used was expired.
You didn’t chill the cookie dough.
We highly recommend chilling the cookie dough before baking. This helps to control the spread of the cookie and creates a chewy texture.
Use old-fashioned Quaker oats for cookies.
How to Store Oatmeal Chocolate Chip Cookies
The best way to store delicious oatmeal chocolate chip cookies is to put them in an airtight container once they’re cool.
You can also put a little piece of bread into the cookie tin or airtight container to soak up any excess moisture. This helps them retain their just-baked crispiness.
How to Freeze Cookie Dough
If you get an adequate number of cookies and find that you have some cookie dough to spare, no problem. You can place the leftover dough in the fridge for about four days before baking a fresh batch.
You can freeze the extra scoops of dough on a sheet pan before moving them to a Ziploc or freezer bag. Like you would freeze individual berries when they’re in season. The next time you get a craving, you’ll be good to go in 15 minutes of oven-time away from satisfying it.
When to Serve Oatmeal Chocolate Chip Cookies
More Cookie Recipes You’ll Love
Butterless Chocolate Chip Cookies (Made with Oil)
Lemon & Thyme Shortbread Cookies
Classic Homemade Peanut Butter Cookies
Let us know if you make these chocolate chip cookies by leaving a comment and review below!
The Best Oatmeal Chocolate Chip Cookies
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup dark brown sugar
- 1½ tsp vanilla extract
- 2 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups all-purpose flour
- 2 cups rolled oats, coursley ground
- 1/2 tsp salt
- 2 cups semisweet chocolate chips
- 1 pinch sea salt, to garnsih the cookies after baking
- Preheat the oven to 350 degrees.
- Add 2 cups old-fashioned Quaker oats into a blender or food processor and give it a few pulses.
- Whisk the dry ingredients together. Add the flour, ground oats, salt, baking soda and powder in a bowl.
- In an electric mixer, cream together butter, granulated sugar and brown sugar until smooth and fluffy.
- Add in eggs and vanilla and continue to mix.
- Slowly add the flour mixture to the butter mixture and mix until combined.
- Stir in the chocolate chips.
- Refrigerate the cookie dough for at least two hours or even over night.
- Using a cookie scooper, make golf sized balls and place on a lined cookie sheet.
- Bake for 9 minutes. Do not overbake! Take them out more doughy and let them sit. If you over bake you won't get the same gooey, soft cookie.