This fantastic oatmeal chocolate chip cookies recipe crosses the chewiness of oatmeal cookies with the chocolaty goodness of chocolate chip cookies. I’m telling you these cookies are the best of both worlds!
This recipe is super straightforward, uses simple ingredients from the pantry, and makes a nice big batch. They also have hint cinnamon- not as much as cinnamon cookies, but enough to compliment the chocolate chips. These oatmeal chocolate chip cookies are always a big hit wherever I serve them!
Let’s bake these!
What I Love About This Recipe
- Moist and chewy
- Great coconut flavor and texture
- Plenty of chocolate chips
- The hint of spice is perfect
- Makes a big batch
Oatmeal Chocolate Chip Cookies Ingredients
- Brown Sugar
- Granulated Sugar
- Vanilla Extract
- All-Purpose flour
- Ground Cinnamon
- Baking Soda
- Baking Powder
- Quick Oats
- Semi-Sweet Chocolate Chips
Notes + Tips
Crispy vs Chewy: These cookies are designed to be chewy. The brown sugar, oats, eggs, and butter all bring moisture to the party.
- If you want to make a crisp, you can increase the baking time.
Butter: Please only use real butter and not margarine. Margarine doesn’t have that wonderful flavor, has more water in it, and the texture will be different.
Oats: You’ll definitely get the best results with quick oats. If you only have old-fashioned rolled oats on hand, blitz them in the food processor. It will help them cook faster and give your cookies a better texture. Check out my old fashioned Oatmeal Raisin cookies next!
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? These cookies can be kept in the fridge for a week. I store them in a resealable 1-gallon bag.
- Can You Freeze This? This recipe freezes beautifully! You can freeze the baked cookies for up to 8 months. If you’d prefer to freeze the dough, it will freeze for up to 6 months.
- Make-Ahead Tips: You can make this dough up to 2 days ahead. Simply spoon out and bake when you’re ready for them!
- Food Safety: Here’s an article citing how long freshly baked cookies last, and here’s one regarding the cookie dough.
More Chocolate Chip Cookies You’ll LOVE!
- Bisquick Chocolate Chip Cookies
- Hershey Chocolate Chip Cookies
- Strawberry Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
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Oatmeal Chocolate Chip Cookies
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch salt
- 3 cups quick oats
- 2 cups semisweet chocolate chips
- Preheat oven to 350 degrees. Line baking sheets with parchment; set aside
- In a large mixing bowl, using a handheld electric mixer, cream together butter, brown sugar, and white sugar until light and fluffy, about 2 minutes. Beat in eggs and vanilla.
- In a medium mixing bowl, sift together flour, cinnamon, baking soda, baking powder, and a pinch of salt. Gradually beat in flour mixture to butter mixture until well combined.
- Beat oats into batter 1 cup at a time until evenly combined. Beat in chocolate chips until evenly distributed.
- Use a medium cookie scoop to form dough balls. Drop onto cookie sheets 2 inches apart. Bake in the preheated oven until edges of the cookies are lightly golden, about 9-10 minutes. Allow to cool on cookie sheet for 5 minutes, then move to a wire rack to cool completely.