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
Ingredients
- Butter – Unsalted butter, room temperature.
- Granulated sugar
- Brown sugar – Dark brown sugar helps to sweetened the cookies.
- Vanilla Extract
- Salt
- 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
Directions
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
-
Thumbprint Cookies
Also try our chocolate chip cookie pie and the best ginger cookies!
Let us know if you make these chocolate chip cookies by leaving a comment and review below!
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The Best Oatmeal Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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.
Patty-cakes says
Amazing! Since I found this recipe, I have never used any other…except for when I don’t have eggs 🙁 I would love to see an egg-less recipe though!
Eden says
Thank you! Hmmm, now you have me thinking of a good egg-less! We’ll get to testing!
Melissa says
I live at high altitude (5820 feet) in Colorado. Is there an adjustment for ingredients or baking time? Sometimes recipes call for more flour but I wanted to check with you first. Thanks!
KavHart says
Hi! I don’t have a food processor but I still want to make these! Do you think it would be good to make without processing the oats? Also, I don’t have oats at the moment so could I just use 2 more cups of flower? Thanks!
Eden says
I wouldn’t us two more cups of flour, you can try just whole oats, but they will taste more like an oatmeal cookie. Hope it works out!
Gina says
Hello Eden! I just made these and OMG! They are the best ever! I haven’t had the time lately to bake but at least I finally caught up on your blog. Congratulations on your baby boy, Monroe! Take care!
Eden says
Thank you Gina! I’m so happy you liked them 🙂 AND thank you for the congrats too! He is just a doll!!
donna c says
Does this double well? 24 cookies would not last long at my house! LOL!
Eden says
Hahah!! Yes, I am sure it would double well! Just make sure you refrigerate the dough!!
cassie {hi sugarplum} says
If you say they’re the best, then I believe it 100%!!! You are so crazy talented!! How about you just make a batch and send them to Texas! 😉 xo
Amanda • DelightedCo says
These are so good!! Thanks for the recipe Eden…I’ve already made them twice 🙂
Eden says
Yay! I love hearing this!! I honestly do think they are some of the best homemade… I’ve had such bad luck finding a good chocolate chip cookie recipe that I love, but now I’m obsessed with these!!! I ALWAYS refrigerate the dough overnight though!
Corina Nika says
These look so delicious!
Eden says
Thank you!!!
Leanna says
are the oats measured before or after they are ground?
Eden says
Yes!!
Leanna says
yes to which one???????????
Eden says
Oh sorry, read that super fast! Measure the oats first, then add them to a food processor, pour that into the mix 🙂