Oatmeal chocolate chip cookies are a classic cookie recipe with a crisp edge and chewy middle. You’ll want to make this dessert over and over again!
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When I want an oatmeal chocolate chip cookie, I usually reach for my vegan oatmeal chocolate chip cookie recipe. But I know, sometimes you just want some butter!
This is the best buttery, brown sugary cookie that has been a favorite for years. They’re the quintessential cookie for dipping in a glass of milk, and the oatmeal makes them a perfectly acceptable breakfast (according to…me).
Because of how flat they are, these are also the best cookie for making ice cream sandwiches! I recommend pairing them with cinnamon oatmeal cookie ice cream, salty caramel ice cream, or brown sugar grape nut ice cream.
- Baking soda
- Baking powder
- Granulated sugar
- Brown sugar
- Rolled oats
- Chocolate chips
How to make oatmeal chocolate chip cookies
- Whisk together flour, baking soda, baking powder, and salt in a large bowl.
- Beat butter and sugars together in a stand mixer fitted with the paddle attachment.
- Add eggs and vanilla and beat again until incorporated.
- Use a wooden spoon to fold in oatmeal and chocolate chips.
- Roll dough into 2 inch balls, then place 2 inches apart on a baking sheet lined with parchment or a silicone baking mat.
- Flatten the balls to ½ inch thick with your hand.
- Bake 12-14 minutes, allow to cool slightly on the pan, then transfer to a cooling rack to cool completely.
Can I mix these oatmeal cookies completely in the stand mixer?
I recommend whisking your dry ingredients together in a separate bowl to make sure they’re fully incorporated.
Stirring the oatmeal and chocolate chips in with a wooden spoon ensures that you incorporate everything fully without overmixing. This batter is also extremely thick, so you could run the risk of breaking your stand mixer blade if you use that to the end.
Can I make this oatmeal cookie recipe with a hand mixer?
Yes, you could mix these up with a hand mixer, but again would want to switch to a wooden spoon to add the oatmeal and chocolate chips.
How to make even cookies
I use a cookie scoop to measure my cookie dough. I have a small one, so I overfill it, but you could grab a bigger one so you could measure them all perfectly.
Measuring even amounts of dough makes sure you have evenly sized cookies that will cook in the same amount of time.
How to make thicker cookies
These cookies are flat with a crisp edge and a chewy middle, which makes them perfect for stacking and storing. If you want them to stand up taller, chill the dough and don’t flatten the dough balls before baking.
Can I freeze oatmeal cookies?
Yes, these cookies can be frozen before or after baking. If freezing raw dough, shape into balls and place on a baking sheet in the freezer until firm, then transfer to a freezer safe zip top bag and store up to two months.
To bake from frozen, add 1-2 minutes of bake time, or let the dough balls thaw at room temperature for 15 minutes before baking.
If freezing baked cookies, allow to cool completely before placing in an airtight container or freezer safe zip top bag and storing in the freezer for up to three months.
How long will oatmeal chocolate chip cookies keep?
These cookies will keep baked, cooled, and stored in an airtight container for up to three days, though they are best the day they’re made.
Tips for customizing
- Add ½ teaspoon of cinnamon to the flour mixture
- Add ½ cup chopped walnuts or pecans with the chocolate chips
- Swap the chocolate chips for raisins to make oatmeal raisin cookies
- Half the recipe for a mini batch
- Use a vegan butter (like Earth Balance) to make these dairy free
More cookie recipes
- Vegan Oatmeal Chocolate Chip Cookies
- Coconut Oatmeal Chocolate Chip Cookies
- Oatmeal Crispies
- Pecan Chocolate Chip Cookies
- Serious Chocolate Chip Cookies
- Easier New York Times Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- ¼ cup granulated sugar
- 1 ½ cups packed brown sugar
- 2 large eggs
- 2 ½ teaspoons vanilla
- 3 ½ cups old fashioned oats
- 1 cup semisweet chocolate chips
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silpat.
- In a medium bowl whisk together flour, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar until creamy.
- Add eggs and vanilla and mix until just blended.
- Add in flour mixture and pulse until just incorporated.
- Remove from the stand mixer and fold in the oatmeal and chocolate chips with a wooden spoon.
- Shape the dough into 2 inch balls and place about 2 inches apart on the prepared baking sheet. Flatten the balls to ½ inch thick. Bake until lightly browned, 12 to 14 minutes.
- Let cool slightly on the baking sheet before removing to a cooling rack to cool completely.