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chocolate chip oatmeal cookies
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4.71 from 17 votes

The Best Oatmeal Chocolate Chip Cookies

This oatmeal chocolate chip cookie recipe is perfectly gooey, chewy with warm chocolate chips. These are best oatmeal chocolate chip cookies.
Prep Time10 minutes
Cook Time9 minutes
0 minutes
Total Time19 minutes
Course: Dessert
Cuisine: American
Servings: 30 Cookies
Calories: 232kcal
Author: Eden

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 measure out 2 cups and then add them to a blender to make them coarsely 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.
    butter, brown sugar, four, quaker oats, sugar
  • Add in eggs and vanilla and continue to mix.
  • Slowly add the flour mixture to the butter mixture and mix until combined.
    flour, oats, butter, sugar and eggs
  • Stir in the chocolate chips.
    semisweet chocolate chips in oatmeal cookie dough
  • 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.
    oatmeal chocolate chip cookie dough
  • 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.
    chocolate chip oatmeal cookies

Notes

Measure 2 cups of rolled oats and then add them to a blender to ground them coarsely.
Refrigerate the dough for 2 hours or overnight. You can easily make this dough the day before and then bake the cookies fresh when ready to serve. They are the best right out of the oven when soft, chewy, and gooey! 
Do not over-baking them! This is so important for making a gooey, soft cookie. Bake for about 8 to 10 minutes. 9 minutes seems to be the golden spot, depending on your oven temperature and location. 
You can leave the old-fashioned oats whole and not ground for this recipe.
Freeze the extra dough you have left over to use later.

Nutrition

Calories: 232kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 86mg | Potassium: 131mg | Fiber: 2g | Sugar: 17g | Vitamin A: 213IU | Calcium: 28mg | Iron: 2mg