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Soft in the center and crisp around the edges, these Oatmeal Chocolate Chip Cookies are packed with chocolate chips and just the right amount of oats for the perfect chewy bite. Pack them in lunches, pass them out for after-school snacks, or offer them as a wholesome dessert.
Megganโs notes
As a classically-trained chef with plenty baking experience under my belt, I have opinions on cookies. My ideal Oatmeal Chocolate Chip Cookie is soft in the middle with buttery, crispy edges and a generous helping of chocolate chips. This version has been tested and perfected to check all the boxes.
The secrets to the best Oatmeal Chocolate Chip Cookies are nailing the wet-to-dry ratio and using old-fashioned rolled oats. They add the right amount of chew without making the cookies feel too โhealthy.โ You could use quick oats in a pinch, but the cookies will be a bit less chewy. Make sure to skip steel-cut oats (also known as Scottish or Irish oats) because theyโre too coarse and wonโt soften properly in the dough.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Flour: This provides the structure of the cookies.
- Baking soda: This leavening agent reacts with the acid in brown sugar to help the cookies rise.
- Cinnamon and nutmeg:ย Cinnamon is almost always in these cookies, but I also add freshly grated nutmeg as an extra secret ingredient.
- Salt: Just a touch of salt helps the flavors in these cookies pop.
- Butter:ย Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap it, and place it on a microwave-safe plate. Then cook the butter at 10% power (thatโs ten percent!) for 1 minute. Afterward, gently press on the butter with your finger. If still too firm, cook for another 40 seconds at 10% power.
- Sugar and brown sugar: Use both sugars in these cookies for a balance of texture and flavor. Granulated (white) sugar absorbs moisture to get crispy edges and sweetness without adding flavor. Brown sugar adds a warm, molasses flavor and softness to the center of the cookies. Brown sugar also contains acid, which reacts with the baking soda to help the cookies rise.
- Egg: To moisten the dough and hold it together. The yolk also adds fat.
- Vanilla: For warmth and sweetness without additional sugar.
- Rolled oats:ย Look for old-fashioned rolled oats. Instant (quick oats) can be used too, but the cookie will be less chewy. Donโt use steel-cut oats (also known as Scottish or Irish oats) because they are too coarse and wonโt soften enough in the dough.
- Chocolate chips: My favorite brand is Guittard semi-sweet baking chocolate chips. You can use any kind you like.
Step-by-step instructions
- Adjust oven racks to the upper-middle and lower-middle positions. Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper or silicone mats. In a medium bowl or on a piece of parchment paper, sift together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a stand mixer fit with the paddle attachment, or with an electric mixer on high speed, cream butter until pale and fluffy. Add the granulated and brown sugars and beat until the mixture is smooth.
- Add egg and vanilla and beat on low speed until blended, scraping down the sides of the bowl as necessary.
- Add the flour mixture in batches (about ยผ cup at a time) and mix on low speed until just blended. Add the oats and chocolate chips and stir until just combined.
- Working with 1 heaping tablespoon of dough at a time, scoop dough into 1 1/2-inch balls and drop on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet). You should have 24 cookies.
- Bake until the cookies are golden brown, about 12 to 15 minutes.
- Transfer to wire racks and cool completely.
Recipe tips and variations
- Yield:ย This recipe makes 24 cookies, but you can make more or less depending on the size of the dough balls. Just be sure to adjust your baking time if you do.
- Storage:ย Store leftovers in an airtight container for up to 1 week.
- Freezer:ย Portion out the cookie dough into balls and freeze to bake later. Bake them straight from the oven at 350 degrees for 13 to 16 minutes.
- More mix-ins:ย Try ยฝ cup of butterscotch chips,ย toasted walnuts,ย toasted pecans, dried cranberries, or flaked coconut.
- Room temperature ingredients:ย The butter should be soft. Take the eggs out about an hour before you need them, or warm them up quickly in a glass of hot tap water. If you store flour in the freezer, measure it and leave it out for a while until it isnโt cold anymore.
- Preheat the oven:ย Make sure your oven is preheated to the correct temperature before baking. This is true with almost everything, butย especiallyย cookies.
- Sift dry ingredients:ย This is so the baking soda, baking powder, and salt can get distributed evenly within the flour. Also, hereโsย how to measure and sift flour properlyย so your baking recipes shine every time.
Frequently Asked Questions
Because oats are high in fiber, these oatmeal cookies are considered slightly healthier than regular chocolate chip cookies.
Absolutely. Swap chocolate chips for raisins, dried cranberries, or even a mix of both. If youโre a texture-lover like me, a handful of chopped walnuts is a great, heart-healthy add-in.
If your cookies turn out too hard, a few things might be to blame. Using quick oats instead of old-fashioned rolled oats can lead to a denser, drier texture. Over-baking is another common culprit; cookies continue to cook slightly even after you take them out of the oven, so pull them when the centers still look a little soft. Then, transfer them to a cooling rack right away to stop the baking process
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Oatmeal Chocolate Chip Cookies
Equipment
Ingredientsย
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup butter softened (1 stick, see note 1)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned rolled oats (see note 2)
- 1 cup chocolate chips
Instructionsย
- Adjust oven racks to the upper-middle and lower-middle positions. Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper or silicone mats.
- In a medium bowl or on a piece of parchment paper, sift together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a stand mixer fit with the paddle attachment, or with an electric mixer on high speed, cream butter until pale and fluffy. Add the granulated and brown sugars and beat until the mixture is smooth.
- Add egg and vanilla and beat on low speed until blended, scraping down the sides of the bowl as necessary.
- Add the flour mixture in batches (about ยผ cup at a time) and mix on low speed until just blended. Add the oats and chocolate chips and stir until just combined.
- Working with 1 heaping tablespoon of dough at a time, scoop dough into 1 1/2-inch balls and drop on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet). You should have 24 cookies.
- Bake until the cookies are golden brown, about 12 to 15 minutes. Transfer to wire racks and cool completely.
Notes
- Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power (thatโs ten percent!) for 1 minute. Afterward, gently press on the butter with your finger. If still too firm, cook for another 40 seconds at 10% power.
- Rolled oats: Old-fashioned whole rolled oats are flattened and round in appearance. Instant (quick oats) can be used too, but the cookie will be less chewy. Donโt use steel cut oats (also known as Scottish or Irish oats).
- Yield: This recipe makes 24 cookies, but you can make more or less depending on the size of the dough balls. Just be sure to adjust your baking time if you do.
- Storage: Store leftovers in an airtight container for up to 1 week.