These oatmeal chocolate chip cookies are a classic. Chewy, oat cookies sprinkled with chocolate chips to create a flavor you most likely recognize from childhood.
Oatmeal cookies I feel like weirdly get a bad reputation. Probably because of oatmeal raisin? People don’t want raisins in their cookies – except for people who do. I personally don’t mind them in there but it’s also not my first choice. A cookie is a cookie and I’m almost always saying yes please!
I’ve also heard people say they have trust issues because of thinking they are biting into oatmeal chocolate chip cookies but really it turns out it’s raisins. So. There are NO raisins in this recipe, just oats and chocolate!
If you like oats, I’d recommend also trying my Caramel Pecan Oatmeal Cookies or my Almond Butter Oatmeal Cookies, or Oat Wheat Sandwich Bread.
Baking Tips & Notes
These oatmeal chocolate chip cookies do require chilling. I tested them letting the dough rest while the oven preheated but at room temperature and they spread very unevenly and too much. I covered and chilled them for about 4 hours and after that amount of time they baked up nicely. A cover like this one is perfect for covering your sheet pan in the refrigerator protects the dough from drying out, and allows you to put things on top of the pan while it’s in the refrigerator.
Additionally, when baking these cookies they will be quite soft when they come out of the oven and almost look underdone. After they come out of the oven, they’ll need to sit on the pan for a few minutes before transferring them to a cooling rack. The cookies will finish baking out of the oven and set up, leaving a chewy perfectly baked cookie.
Oatmeal Chocolate Chip Cookies Key Ingredients
- Oats – There are many kinds of oats available, and I did some research on what kind is the best kind to use in oatmeal cookies. Most recipes use quick oats or rolled oats. I had rolled oats on hand and they worked great. Don’t use instant or steel cut. Steel cut take longer to cook and instant oats have a much finer consistency that won’t work in these cookies.
- Brown sugar – With very few exceptions I almost exclusively use dark brown sugar. You can use whatever you have on hand, but I usually test with and write recipes with dark brown in mind. Using light brown will change the color and the flavor slightly.
- Chocolate – I tested these with semisweet chocolate chips, but feel free to use whatever flavor of chocolate you prefer – milk, dark, white. Any chocolate is a good choice. Additionally even though these are oatmeal chocolate chip cookies, you 100% could use a chopped chocolate bar. Just substitute the same amount of chocolate in grams, probably about 1 1/3-1/2 bars.
Ingredients
- 113 g Unsalted butter ½ cup, room temperature
- 100 g Granulated sugar ½ cup
- 100 g Dark brown sugar ½ cup
- 1 large Egg room temperature
- ½ tsp Vanilla
- 1 tbsp Whole or 2% milk room temperature
- 120 g AP flour 1 cup
- 125 g Rolled oats 1¼ cup
- ¾ tsp Sea salt
- ½ tsp Cinnamon
- ¼ tsp Allspice
- ½ tsp Baking soda
- ½ tsp Baking powder
- 175 g Semi sweet chocolate chips 1 cup
Instructions
- In a large bowl or the bowl of your stand mixer with paddle attached, add butter, granulated and brown sugar and beat together until creamed – about 3 minutes.
- Add in your egg and vanilla and mix in. Once they have been combined, add your milk.
- In a small bowl add flour, salt, baking powder, baking soda, cinnamon and all spice and whisk together.
- Add your dry ingredients, plus your oats to the wet ingredients and stir together with spatula or wooden spoon.
- Add your chocolate chips and mix in until evenly dispersed throughout the batter.
- Scoop your cookie dough onto a lined baking sheet and cover well. Refrigerate for at least 1 hour but 3-4 hours is ideal.
- Preheat your oven to 350°F.
- Bake your cookies for 13-15 minutes on the middle rack of your oven. Cookies will be done but the centers will still look soft at 13 minutes. At 15 minutes they will be set but still soft, and much more browned. If baking until 13 minutes, after removing from the oven let cookies sit on the tray for about 5 minutes before transferring to a wire cooling rack.
- Let cookies cool before eating, store in an airtight container for up to 5 days. Enjoy!
