These oatmeal chocolate chip cookies are my go-to recipe. It is the only one you will even need. They are thick, soft, and chewy.
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If you are looking for a hearty old fashioned oatmeal cookie with a slight crunch and plenty of rich chocolate chips, you are in luck. This is a cookie recipe that would fit in nicely with any bakery cookie.
Truly the Best Oatmeal Chocolate Chip Cookie
These really are the best oatmeal chocolate chip cookies I have had. Years ago, I made the recipe on the oat package and they always seemed to turn out flat but tasted good.
For years, a good oatmeal cookie recipe has eluded me. Then I found a recipe in one of those hometown cookbooks put together by local people. This is the only recipe that I need. The search is over.
These cookies have just the right amount of hearty texture, and the pairing of the nuttiness of the oats with the rich chocolate chips is spot on.
Bakery Style Results
Whenever I try to make a nice size cookie like you see in the bakery, they are often too flat or done on the outside and not done in the center.
With these cookies, the guess work is removed. I have made these countless times and they always turn out scrumptious.
Old Fashioned Oats Versus Quick Oats
I have used both types of oats in the cookie recipe. When using the quick oats, the cookies turn out just a bit flatter. I would imagine because of the extra processing. Therefore, I normally use just the regular old-fashioned oats as they keep their shape better. Additionally, the old-fashioned oats seem to have a bit chewier texture. If you prefer a less chewy cookie, then use the quick oats.
Simple Chocolate Chip Cookie
You may be thinking because there are oats in this recipe that I have added cinnamon, nutmeg, and raisins. Not this recipe. This one is just chocolate chips and no other flavoring except for vanilla extract.
I love oatmeal raisin cookies, but some people do not. Therefore, I wanted a hearty cookie that others would enjoy too and because this recipe is really like a beefed-up chocolate chip cookie recipe, everyone digs in.
Chocolate Chip Oatmeal Cookie Recipe Success
If you prefer a softer, chewier cookie, make sure not to over-bake them. I use a 2-inch cookie scoop and bake them for 15 minutes. The bottom is just starting to turn a golden brown and the edges show just a hint of turning the golden brown. That is when you know they are ready to take them out of the oven.
If you prefer a center that is a bit under done, bake them at a higher temperature for a shorter period. 375 degrees F. for 8 minutes.
Once the cookies are out of the oven, let them cool for 2 minutes on the cookie sheet before transferring to the cooling tray. This helps them keep their shape when moving them.
Do not grease or oil the pan. Just use parchment paper or a silicone liner.
Storing and Freezing Cookies
In an airtight container, these cookies will keep up to one week. However, if you make a few batches, you can freeze them for up to three months. Just place them in a freezer-safe container. Take them out and let them thaw and enjoy.
They are great for unexpected company. Take them out and separate them on a place to help them thaw faster. Normally, within 20 minutes, they are ready for eating.
Oatmeal Chocolate Chip Cookies
- 1 Cup Butter room temperature
- ¾ Cup Brown Sugar packed
- ¾ Cup Granulated Sugar
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour leveled
- 2 ½ Cups Old Fashioned Oats
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 2 Cups Chocolate Chips any kind or 1, 12-ounce bag
- Preheat oven to 350 degrees Fahrenheit. Line the baking sheets with parchment or silicone baking liners.
- Using a stand mixer cream the butter and sugars together until the sugars are dissolved. The batter will become a pale white color.
- Add the eggs and vanilla and mix until incorporated.
- In a separate bowl, mix the dry ingredients; flour, oats, baking soda, and salt.
- Add about 1/3 of the dry ingredients at a time to the wet ingredients in the mixing bowl. Mix just until combined.
- Fold in the chocolate chips by hand.
- Use a cookie scoop to place the cookie dough balls on the parchment or silicone lined baking sheet, making sure to space them 1-2 inches apart. I often use a 2-inch cookie scoop. You can make a smaller cookie with a smaller scoop too if you wish.
- I bake the 2-inch cookies for 15 minutes. The bottom is just starting to turn a golden brown and the edges show just a hint of turning the golden brown. That is when you know they are ready to take them out of the oven.
- Let the cookies rest on the cookie sheet 2 minutes before transferring to the cooling rack.
- Once the cookies are cool, they can be stored in an airtight container for up to one week.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.