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 head to the kitchen and start baking!
Besides using simple ingredients to make a truly scrumptious cookie, this oatmeal chocolate chip cookies recipe has a lot going for it!
- Moist and chewy
- Plenty of chocolate chips
- The hint of spice is perfect
- Makes a big batch
This recipe is very similar to an old fashioned oatmeal chocolate chip cookies recipe. With that in mind, we’ve used simple ingredients and methods. Here are a few more tips to help you out!
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 crispy oatmeal chocolate chip cookies recipe, you can decrease or eliminate the brown sugar. Consider using some corn syrup instead. You can also use some applesauce instead of an egg and bake a bit longer than called for. If you experiment, change things a little at a time until you find the texture you’re looking for.
Butter: I know I say it all the time, but you must use real full-fat butter. Even most healthy oatmeal cookies call for it because it is less processed and yields better results than margarine.
Oats: The first oatmeal cookies I made were Quaker oatmeal chocolate chip cookies right off the back of the cardboard container. 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.
These cookies must be stored in a well-sealed container. Also, be sure to allow them to cool completely before storing them.
Can You Freeze This?
This recipe freezes beautifully! To freeze the baked cookies, place the cooled cookies into a freezer bag or container. For ultimate freshness, individually wrap the cookies in cling wrap.
You can also freeze the dough of this oatmeal chocolate chip cookies recipe. Drop the dough by scoopfuls onto a cookie sheet lined with parchment paper or a silicone mat. Put them in uncovered the freezer for an hour or two before transferring the frozen dough balls to a freezer bag for storage.
Make Ahead Tips
You can make this dough up to 2 days ahead. Simply spoon out and bake when you’re ready for them!
How Long Can You Keep This?
These cookies will keep for 4-5 days at room temperature, but I wouldn’t count on them sticking around that long! They never last a day in my house! According to food handling guidelines, frozen baked cookies are good for up to 6 months, and the dough will last for 2-3 months.
This oatmeal chocolate chip cookies recipe is a great foundation for variations.
Can I Add Chocolate?
You can never go wrong with more chocolate! You could add cocoa to the dough to double the chocolate hit in this recipe. They would be similar to double chocolate chip cookies and double chocolate snowballs.
Another intensely chocolaty confection to consider to satisfy your chocolate craving is Mexican hot chocolate cookies. They’re ah-mazing!
Can I Add Some Fruits?
Fruit and chocolate compliment each other well. If you want to try fruit in this oatmeal chocolate chip cookies recipe, try dried fruit to maintain the moisture balance. I’ve got several chocolate chip cookie recipes that marry fruit and chocolate.
Can I Turn These Into Cookie Bars?
Drop cookie dough, like this oatmeal chocolate chip cookies recipe, translates easily into cookie bars. Simply press the dough into a 9 x 13 pan and bake. It’s a lot like how I make monster cookie bars.
In a similar vein, Congo bars are basically chocolate chip cookies in a bar form. For a layered cookie bar, try avalanche bars. Their layers of flavor are moist, chewy, and delicious!
Would These Make For Good Christmas Treats?
This oatmeal chocolate chip cookies recipe might not be the first thing people think about when they think of Christmas treats, but that doesn’t mean they won’t disappear just a quickly as my Christmas crack!
It’s been my experience that it doesn’t matter if the tray is full of traditional gingerbread man cookies or Lebkuchen, a traditional German Christmas cookie. They all get eaten and bring happy smiles to everyone. That’s what it’s all about, right?
What Other Chocolate Cookies Can I Make With Oatmeal?
Vegan versions of oatmeal cookies would be an interesting challenge. You would have to substitute something like vegan-friendly ghee to make your oatmeal cookies no butter included. You would also have to change the recipe to be an eggless oatmeal chocolate chip cookies by using an egg replacement or flaxseed meal. It could be done with a little bit of imagination and don’t forget to use vegan chocolate or carob chips!
I’ve got more delicious oatmeal and chocolate cookies too! Cowboy cookies are hands down the heartiest cookie out there- perfect for hungry cowboys on the range. Monster Cookies are another favorite. All my little monsters agree they’re delish!
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.
The best thing about drop cookies is the simple scoop and bake process. No rolling or cutting! Here are some more of my favorite drop cookies!
- Butterscotch Cookies – Buttery decadence in every bite
- Peppermint Cookies – A perfect amount of mint in a soft cookie
- Toffee Cookies – Chewy cookie with crunchy, sweet toffee
- M&M Cookies – Colorful, chocolaty, and delicious
This classic oatmeal chocolate chip cookies recipe has the best of both classic oatmeal and chocolate chip cookies. You’re going to be glad they make a big batch! In my house, they disappear as fast as I can pull them out of the oven. I so look forward to hearing about how they work for you! Be sure to comment below!