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With chunks of sweet chocolate and buttery oatmeal, you’re guaranteed to love both the taste of these cookies and how short of a time it takes to make them. If a recipe for flavor-filled, old-fashioned oatmeal chocolate chip cookies is what you’re searching for, then follow this 15-minute recipe, and you’ll have an oatmeal cookie that will be a huge hit at your next bake sale, dinner party, or evening cup of tea.
OATMEAL CHOCOLATE CHIP COOKIES INGREDIENTS
You will need:
- 1 cup of all-purpose flour
- 1 ½ cups of rolled oats (old-fashioned, quick-cooking rolled oats used here)
- ¼ teaspoon of salt
- ½ teaspoon of baking soda
- 1/2 teaspoon of baking powder
- ½ cup salted of butter, softened
- ½ cup of packed light brown sugar
- ½ cup of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- ½ cup of mini chocolate chips
- ½ cup of semi-sweet chocolate chips
SUBSTITUTIONS AND ADDITIONS
Chocolate Chips: With a cookie that has such a lovely dough base, there is room for a variety of unique oatmeal cookie flavors. Add dried fruit, such as cranberries, for a more nutrient-dense cookie. With sweetened cranberries, you can substitute them for the chips 1:1. If you prefer dark chocolate chips to semi-sweet, you can easily swap them.
Egg: If you’re looking to substitute one egg or both, using ¼ cup (approximately 65 grams) of applesauce or ¼ cup of pureed bananas can substitute a single large egg.
Sugar: As an alternative to sugar in this oatmeal cookie recipe, you can easily switch to honey. Honey is a great natural sweetener that adds a rich flavor to any recipe. For every cup of white sugar in your recipe, try ¾ cup of honey.
Bananas: For banana oatmeal chocolate chip cookies, mash 1-2 ripe bananas and add to the mixture just before you add the chocolate chips. Your batter might be thinner but it should still come together nicely. When you bake them, they may end up being a thinner cookie.
HOW TO MAKE THIS OATMEAL CHOCOLATE CHIP COOKIES RECIPE
STEP ONE: Preheat the oven to 350°F. Line cookie sheets with parchment paper.
STEP TWO: In a large bowl, using a hand mixer or stand mixer, cream butter, brown sugar and granulated sugar until combined.
STEP THREE: Beat the eggs and vanilla extract into butter/sugar mixture until batter is fluffy.
PRO TIP: Use room temperature butter and eggs to help ingredients incorporate together better.
STEP FOUR: In a small bowl combine the flour, old-fashioned oats, salt, baking soda and baking powder.
STEP FIVE: Add the dry ingredients to the wet ingredients and beat to combine fully. Mix in all of the chocolate chips using a wooden spoon.
STEP SIX: Cover the bowl with a piece of plastic wrap and chill in the refrigerator for 30 minutes.
PRO TIP: Chilling the dough for 30 minutes to an hour can help the cookies hold their shape while baking if you want them to be thicker instead of flatter.
STEP SEVEN: Scoop chilled cookie dough with a medium cookie scoop (about 1.5 tablespoons of dough) and space the cookie dough balls 1 ½ inch apart on prepared cookie sheets.
STEP EIGHT: Press the dough down just slightly on the top. The cookies will not spread or change shape too much during cooking, but pressing them down a bit will help them cook evenly and form a nice shape.
STEP NINE: Bake for about 10 minutes until the cookies are set in the center and edges are golden brown.
STEP TEN: Cool for 2 to 3 minutes on the baking sheet and then remove to a wire rack to cool.
STEP ELEVEN: Serve your chewy oatmeal cookies warm or cool.
HOW TO SERVE
These chewy cookies are a yummy addition to every cookie jar. I promise they will become one of your favorite cookies! Add a refreshing drink such as our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side to wash them down.
Soft and a bit chewy in the middle, but thick and hearty from the oatmeal, there’s no doubt you’ll want to share these oatmeal chocolate chip cookies with guests or pre-bake some for a holiday.
IN THE FRIDGE: For quick access, store these good cookies in an airtight container for 2 to 3 days. They will still be okay to eat after that, but the taste may not be as good.
IN THE FREEZER: If you plan to store these chewy oatmeal chocolate chip cookies for longer, they can be frozen in an airtight container or freezer bag for up to 3 months.
With the perfect blend of textures and flavors and great for customizing based on your cookie craving (whether that be with chocolate chips, dried fruit, or raisins), you’ll be reaching for this recipe often. You’ll be in heaven when you take that first bite of chewy oats and thankful that it only took 15 minutes to make such a delicious, classic cookie.
If you prefer oatmeal raisin cookies to oatmeal chocolate chip cookies, you can substitute raisins in place of the chocolate chips. Instead, you could also try dried cranberries. Or you can mix it up and add half of the chocolate chips and half of either dried cranberries or raisins.
We recommend using old fashioned oats or rolled oats for this recipe.
Often cookies become flat because the dough hasn’t been chilled. Cold dough will not spread as much as room temperature dough will.
You can freeze the baked cookies in an airtight container or Ziploc bag for up to 3 months. You can also freeze the cookie dough. Freeze scoops of the dough in a single layer on a cookie sheet. Once they are frozen, drop dough balls into a Ziploc bag and pull the balls of dough out of the freezer when you are ready to bake them.
This recipe calls for a medium scoop which is approximately a 1 ½ tablespoon scoop.
MORE RECIPES YOU’LL LOVE
- Neiman Marcus Cookies
- Cinnamon Roll Cookies
- Red Velvet Cookies
- Doubletree Cookies
- Cream Cheese Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Ooey Gooey Cookies
Oatmeal Chocolate Chip Cookies
- 1 cup all-purpose flour
- 1 1/2 cups rolled oats old-fashioned, quick-cooking rolled oats used here
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup salted butter softened
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
- In a large mixing bowl beat together butter, brown sugar, and granulated sugar until combined.
- Beat eggs and vanilla extract into butter/sugar mixture until batter is fluffy.TIP: Use room temperature butter and eggs to help ingredients incorporate together.
- In a small bowl combine flour, rolled oats, salt, baking soda, and baking powder.
- Add dry ingredients to the wet ingredients and beat to combine fully.
- Mix in all of the chocolate chips.
- Cover the bowl with a piece of plastic wrap and chill in the refrigerator for 30 minutes.TIP: Chilling the dough helps the cookies hold their shape while baking.
- Scoop chilled cookie dough with a medium cookie scoop and space dough 1 ½ inch apart on prepared cookie sheets.
- Press dough down just slightly on the top. The cookies will not spread or change shape too much during cooking, but pressing them down a bit will help them cook evenly and form a nice shape.
- Bake for about 10 minutes until cookies are set in the center.
- Cool for 2 to 3 minutes on cookie sheet and then remove to a cooling rack to cool.
- Serve warm or cool.