There is nothing better than homemade, warm chocolate chip oatmeal cookies. This recipe is perfectly gooey, 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 into 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
- Butter – Unsalted butter, room temperature.
- Granulated sugar
- Brown sugar – Dark brown sugar helps to sweetened the cookies.
- Vanilla Extract
- Baking powder and Baking Soda
- Eggs – Organic eggs are always best
- All-purpose flour – King Arthur is great
- Rolled oats – We use Quaker old-fashioned oats.
- Semisweet chocolate chips
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.
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…
- 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 right away and refrigerating over night. 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 walnuts to this recipe if you like the texture of nuts in cookies.
For extra chewy chocolate chip oatmeal cookies add a tablespoon 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 flavor. 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 the add 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.
Butter was too soft, it should be room temeprtaure 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, creates a chewy texture.
Use old-fashioned Quaker oats for cookies.
More Cookie Recipes You’ll Love
Butterless Chocolate Chip Cookies
Lemon & Thyme Shortbread Cookies
Italian Rainbow Cookies
Classic Homemade Peanut Butter Cookies
Chocolate Cherry Chunk 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.