Oatmeal Chocolate Chip Cookies, nothing says home-baked goodness like a hot-from-the-oven pan of these cookies! 

A combination of our favorite Chocolate Chip Cookies and tender chewy Oatmeal Raisin Cookies, these are a favorite for everyone!

Stack of three Oatmeal Chocolate Chip Cookies with jar of milk in background

Perfect for Every Occasion

Whether you are making them for a bake sale, a church social or just at home on a rainy day with the kiddos, this is the best oatmeal chocolate chip cookie recipe you will ever have! Cookies make a quick and easy dessert recipe and are simple to serve and enjoy! It is quick to assemble and the dough can be frozen for a chewy, chocolate-y delicious treat any time!

How to Make Oatmeal Chocolate Chip Cookies

The best oatmeal chocolate chips cookies start with the chocolate, of course! You can use either dark or milk chocolate chips.

Ingredients & Prep 

First, assemble all your ingredients and preheat your oven! The process goes a lot smoother if you have everything set out.

  • Make sure the butter is at room temperature. Cold butter won’t blend as well and fully melted butter won’t create the loft (height) you want.
  • Eggs will whip up fluffier if they are at room temperature.
  • Line your pan with parchment paper (or a Silpat baking mat) for perfect cookies and easy cleanup!

Putting scoops of Oatmeal Chocolate Chip Cookie dough on a baking sheet

Mix & Bake

Next mix all of your ingredients together!

  1. Whisk together the dry ingredients together and set aside.
  2. Cream together your butter, sugars and vanilla using an electric mixer until fluffy. Don’t have an electric mixer? No worries, this recipe will turn out great with a wooden spoon and a little muscle!  Add in the eggs.
  3. Gradually add in the dry mixture a little bit at a time until it’s all mixed well and looks uniform. Fold in chocolate chips.

To Bake Oatmeal Chocolate Chip Cookies

How Long to Bake Oatmeal Chocolate Chip Cookies: Bake 10 to 12 minutes in the middle rack of the oven. Once removed from oven,  allow to cool about 2 minutes on the pan before transferring to a wire rack to cool completely.

This recipe makes 2 dozen 3” wide cookies, more or less, depending on how big you want them.

Overhead shot of Oatmeal Chocolate Chip Cookies on a baking sheet

To Make Oatmeal Chocolate Chip Cookies Ahead

The dough for these cookies can be made ahead and refrigerated for about 1 week. Allow the dough to soften to room temperature before scooping.

To Freeze: This dough can also be frozen before baking. Scoop dough onto a parchment lined pan (they can be close together since you’re not baking them on the pan) and freeze. Once frozen, remove from the pan and store in a freezer bag or airtight container.

To bake from frozen: Place 2″ apart on the baking pan. Bake directly from frozen about 12-15 minutes or until the edges are lightly browned.

How Long do Oatmeal Chocolate Chip Cookies Last?

Oatmeal chocolate cookies will last in an airtight container or a ziplock bag for up to two weeks.

Pro Tip: If you want to keep them even fresher and chewier, place a slice of sandwich bread inside the container to keep them fresher longer!

Need More Cookie Recipes?

Stack of three Oatmeal Chocolate Chip Cookies with jar of milk in background
5 from 12 votes↑ Click stars to rate now!
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Oatmeal Chocolate Chip Cookies

Nothing says home-baked goodness like a fresh batch of these cookies!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 cookies

Ingredients  

  • 2 ½ cups quick cooking oats
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cornstarch
  • 1 cup butter room temperature
  • 1 cup brown sugar packed
  • ½ cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 ¾ cups chocolate chips

Instructions 

  • Preheat oven to 375°F. Line cookie sheets with parchment paper.
  • Whisk together oats, flour, baking soda, salt and cornstarch. Set aside.
  • Cream together butter, brown sugar, white sugar and vanilla. Add eggs and beat until fluffy.
  • Gradually add the oat mixture a little bit at a time until well mixed. Stir in chocolate chips.
  • Drop by heaping tablespoons onto cookie sheets.
  • Bake 10-12 minutes or until just lightly browned on the edges. Cool 2 minutes and transfer to a wire rack to cool completely.
5 from 12 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 250 | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 178mg | Potassium: 57mg | Fiber: 1g | Sugar: 21g | Vitamin A: 285IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. For the person who would like raisins instead of chocolate chips, would you suggest an equal quantity of raisins, covered with near boiling water until white edges appear, then drained and dried with a clean kitchen towel?

  2. This recipe is perfect. I used dark chocolate chips, some chopped dried, tart cherries and a tsp of cinnamon. Next level yumminess.5 stars

    1. I’ve only tried this recipe as written so I can’t say for sure how it will work without cornstarch. The cornstarch helps provide a tender consistency. If you try them without, let us know how it goes!

      1. In the oatmeal and chocolate chip cookie recipe it states butter, should I use unsalted or salted.

      2. Salted. We always use salted in our recipes unless noted. Enjoy Marie!