Is there anything cozier than a warm, chocolatey, hearty oatmeal-chocolate chip cookie? Our recipe makes the tried-and-true version you crave, without having to wait hours for the dough to chill. These cookies deliver that perfect chewy-yet-crunchy texture with pockets of melted chocolate and wholesome oat-y goodness.
Oatmeal-Chocolate Chip Cookies Ingredients
- Butter: Room-temperature butter creams together with the sugars much more easily than cold butter, resulting in a fluffy creamed mixture that will produce gorgeous oatmeal-chocolate chip cookies. Here’s how to soften butter quickly.
- Sugar: White sugar sweetens the dough and aids in crisping the outside of the cookies.
- Brown sugar: Brown sugar sweetens the cookies, while the molasses in the brown sugar helps the cookies retain moisture for a softer cookie.
- Eggs: Baking with room-temperature eggs is a must for this recipe. If cold eggs hit the room-temperature butter, the butter will seize up, curdle and create an unpleasant texture.
- Old-fashioned oats: The somewhat heartier texture of old-fashioned oats lends a satisfying chew and a nutty, earthy taste to these cookies.
- Semisweet chocolate chips: Go for the best chocolate you can find! Here are the picks for the best chocolate chips from our very own Test Kitchen pros.
Step 1: Cream the butter and sugar
Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to cream the butter and sugars until light and fluffy.
Editor’s Tip: It will likely take five to seven to cream the butter and sugars properly. That might seem excessive, but it’s important to cream butter and sugar together effectively. The process adds pockets of air that help puff up the cookies (and other baked goods) as they bake, resulting in softer cookies.
Step 2: Add the eggs and vanilla
Beat in the eggs and vanilla until well combined. Give the bowl a good scrape on the bottom and sides with a rubber spatula.
Step 3: Add the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the flour mixture to the egg mixture and, using a hand mixer or stand mixer, beat well.
Using a spatula, fold in the oats and chocolate chips.
Step 4: Scoop the cookies
Drop the cookie dough by rounded tablespoonfuls spaced 2 inches apart onto ungreased baking sheets. You could also use a cookie scoop to portion out more consistent dough balls!
Editor’s Tip: We love to stick in a few extra chocolate chips onto the tops of the cookies before baking. Once baked, the chocolate chips add beautiful pockets of pooled chocolate. Yum!
Step 5: Bake
Bake the cookies until they’re a beautiful golden brown, 11 to 12 minutes. Wait a few minutes to let the cookie bottoms set, then transfer the cookies to wire racks to cool to room temperature.
Editor’s Tip: For a gourmet baking garnish, sprinkle some flaky Maldon salt onto the tops the cookies for a deeper cookie flavor and a gorgeous, professional-looking touch.
- Fold in raisins: Love oatmeal-raisin cookies? Omit the semisweet chocolate chips from this recipe, and fold in an equal amount of raisins instead.
- Add warm spices: A teaspoon of cozy cinnamon and a small pinch of zippy ground ginger would make these oatmeal-chocolate chip cookies dressed up for the colder months.
- Make it more kid-friendly: While oats contain good-for-you fiber that you want your kids to eat, kids might not love the taste or texture. Appease their palate without losing the oats by swapping out the chocolate chips for bright and fun M&M’s instead. Who could say no to that?
How to Store Oatmeal-Chocolate Chip Cookies
To store, allow the cookies to cool completely to room temperature, then place them in an airtight container. If you’re stacking the cookies in the container, layer them between parchment or waxed paper. Store at room temperature for up to four days.
Can you freeze oatmeal-chocolate chip cookies?
Yes, you can freeze oatmeal-chocolate chip cookies. Allow the cookies to cool completely to room temperature, then place them in an airtight container between layers of parchment or waxed paper. Store in the freezer for up to three months.
Let the cookies thaw in the fridge for eight hours (or overnight). Gently reheat the cookies in the microwave to reignite their sugary, chocolatey, oat-y goodness.
Oatmeal-Chocolate Chip Cookies Tips
Can I use a different oatmeal for oatmeal-chocolate chip cookies?
Yes, you can use instant oats (aka “quick-cooking oats”) in place of the old-fashioned oats, but do not substitute any other type of oat. Instant oats and old-fashioned oats are generally interchangeable in baking recipes. Instant oats will make these cookies have less of a hearty, oat-y texture, but the lovely earthy, taste will still be there!
Can I freeze oatmeal-chocolate chip cookie dough?
Yes, you can freeze oatmeal-chocolate chip cookie dough. After making the dough, drop the cookie dough by tablespoonfuls close together on a parchment-lined baking sheet. Place in the freezer until the cookie dough balls are hard, 30 to 60 minutes. Transfer the frozen dough balls to a freezer-safe resealable bag. Seal the bag, and store in the freezer for up to three months.
To bake from frozen, there’s no need to thaw. Simply follow this recipe’s baking instructions, and add a few more minutes of bake time as needed.