Oatmeal Chocolate Chip Cookies are chewy, delicious and loaded with oats and chocolate chips. This classic cookie recipe has been a family favorite for many years – it’s the best Oatmeal Chocolate Chip Cookie recipe ever!
I absolutely love oatmeal cookies and I love chocolate chip cookies so of course the combination of the two is even better! This Oatmeal Chocolate Chip Cookie recipe is one that has been in my family for years and yields soft and chewy cookies every single time.
I know some people prefer crisp cookies but I just have to have my cookies soft. You can always bake the cookies a couple extra minutes if you want to in order to make them a little bit crispier, but if you bake them as directed, they will be perfectly soft! My husband actually likes the cookies to be a little more well-done because he likes to dip them in milk, so I always have one cookie sheet that I bake a little longer just for him!
The ingredients are very basic and there is no chilling required – super easy cookie recipe that is absolutely delicious! I’ve tried a lot of different oatmeal cookie recipes, but I always come back to this one!
How to make The BEST Oatmeal Chocolate Chip Cookies:
After trying out multiple oatmeal chocolate chip cookie recipes over many years, I have picked up several important tips for making the absolute BEST Oatmeal Chocolate Chip Cookies!
- Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
- Spend a little extra time when you mix the shortening and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
- Preheat the oven. This will help your cookies turn out right every time!
- Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
- Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
- Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!
What kind of oats are best in Oatmeal Chocolate Chip Cookies?
You can use quick oats or old-fashioned oats in your cookies- it really comes down to a personal preference. I actually like to do a combination – half quick oats and half old-fashioned, but it’s totally up to you and what type of oats you have in your pantry! If you use all quick oats, the cookies will end up being a little bit more dense and a little bit puffier. I like the texture of old-fashioned oats because it make the cookies a little bit chewier (and also like I am eating real oatmeal which makes it easier for me to justify eating a few of these for breakfast!).
Ingredients in Oatmeal Chocolate Chip Cookies
To make Oatmeal Chocolate Chips cookies, you will need:
-1 cup butter, softened
-1 cup sugar
-1 cup brown sugar
-1 tsp. vanilla
-2 1/2 cups oats (old fashioned or quick, or a combination of the two!)
-2 cups flour
-1 tsp. baking soda
-1 tsp. baking powder
-1 tsp. salt
-12 ounce bag of semi-sweet chocolate chips
How to make Oatmeal Chocolate Chip Cookies
First, you’ll need to cream the butter and sugars together for 2-3 minutes. Add the eggs and vanilla and mix for about 2 more minutes.
Set the mixture aside and in another bowl, combine the oats, flour, baking soda, baking powder and salt. Mix well and then add the dry ingredients to the butter mixture. Use the mixer to mix everything together just until combined. Stir in the chocolate chips.
Use a cookie scoop to scoop out the dough and place it on a prepared cookie sheet. Bake at 350° for 10 minutes. Let the cookies cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
Oatmeal Chocolate Chip Cookies
- 1 cup butter softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 2 1/2 cups oats old fashioned or quick, or a combination of the two!
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 12 ounce bag of semi-sweet chocolate chips
- First, you'll need to cream the butter and sugars together for 2-3 minutes. Add the eggs and vanilla and mix for about 2 more minutes.
- Set the mixture aside and in another bowl, combine the oats, flour, baking soda, baking powder and salt. Mix well and then add the dry ingredients to the butter mixture. Use the mixer to mix everything together just until combined. Stir in the chocolate chips.
- Use a cookie scoop to scoop out the dough and place it on a prepared cookie sheet. Bake at 350° for 10 minutes. Let the cookies cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
How do you soften butter to room temperature?
The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.
My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.
I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.
Why do my oatmeal chocolate chip cookies burn on the bottom but aren’t done in the middle?
If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!
I live in Western WA (Tacoma area) where we very rarely get snow. We have lived here for 5 years and have only had a dusting of snow 2-3 times and it typically melts within a couple of hours. A couple of weeks ago, we had what us Washingtonians like to call Snowmageddon 2019. We got 8-9 inches of snow within a couple of days and it took several days before it got warm enough to melt. My kids got 4 snow days off of school and they spent most of that time out playing in the snow – they were all in heaven! I grew up in Colorado and then lived in Utah for about 10 years so snow is nothing new to me, but it is such a novelty in Washington that they just aren’t very well prepared and what is a minor inconvenience in other states literally shut everything down here – it was crazy!