Taste: Sweet with a hint of cinnamon and loads of chocolate chips. Chocolate chips > raisins. Texture: Thick, chewy, soft, crisp at the edges, and a little chunky. Ease: Super easy. Appearance: Don’t you just want to take a big bite out of one? Pros: No raisins!! 😉 Cons: None. Would I make this again? I’ve made these countless times.
I’m pretty sure I’ve discussed this before but it is worth repeating: there is nothing worse than biting into what you think is an oatmeal chocolate chip cookie only to discover they’re RAISINS instead. It’s such a horrendous surprise.
You think your bite it going to be full of bursts of slightly gooey chocolate gems but instead you’re left with wrinkly, shriveled, sticky, bland bites of fruit. Can you tell I’m not a huge fan of raisins? I can do chocolate covered raisins or maybe even yogurt covered raisins but I’d just rather not eat them generally. I don’t see the attraction.
I’m not a huge fan of dried fruit to begin with, but raisins are certainly my least favorite. Why choose raisins when you can have chocolate chips?!
Here’s why you’ll love these oatmeal chocolate chip cookies:
Warm, homemade cookies straight from the oven in under 30 minutes
Leavening: Both baking soda and baking powder are used to help lift the cookies for this recipe.
Cinnamon: A dash of cinnamon gives these oatmeal chocolate chip cookies the BEST flavor.
Butter: Make sure to use unsalted, room temperature butter. More on this in the next tip.
Sugar: This recipe calls for both granulated and dark brown sugar. I love to use dark brown sugar in this particular recipe because the rich butterscotch flavor it lends complements the nutty oats beautifully. But also, dark brown sugar is made with more molasses which adds more moisture to this dough and helps keep the cookies softer for longer once they’re baked. You can use light brown sugar if you need to, but definitely consider giving dark brown a try! If you make this recipe without brown sugar, they won’t be as soft, chewy, or flavorful. P.S. if you have granulated white sugar and molasses, you can make brown sugar yourself!
Eggs: You’ll see this recipe calls for two large eggs plus one egg yolk. Again, that egg yolk lends moisture and richness, helping to make these cookies both softer yet chewier.
Vanilla Extract: Adds delicious flavor.
Oats: I like to use old-fashioned rolled oats in my oatmeal cookie recipes.
Chocolate Chips: Obviously! But you can use raisins if you MUST.
Why are my cookies flat?
Butter temperature is KEY!
Be sure to use unsalted butter that’s at a cool room temperature, about 67°F. Butter that’s too warm may cause the cookies to spread and flatten while baking. In general, the cooler the dough is when it enters the oven the thicker your cookies will be. If you want thicker cookies, try popping the balls of dough in the freezer while your oven preheats.
What kind of oats should you use for oatmeal cookies?
You can use old fashioned or quick cooking oats in this recipe. Quick cooking oats are smaller in size and will provide a more uniform texture, whereas old fashioned oats will provide a more craggy rough texture. Oats tend to zap moisture in any recipe, which is why simply adding them into your favorite chocolate chip recipe typically won’t work.
How to make beautiful cookies:
Use a large spring loaded cookie scoop to portion out perfectly even and round balls of dough. Roll them between your palms to smooth out then flatten slightly so they spread evenly. Dot the disks of dough with a few chocolate chips. Bake on a heavy duty unlined aluminum half sheet pan for golden brown cookies.
1 1/2sticks (170 grams) unsalted butter, at room temperature
3/4cup(150 grams) granulated sugar
1 1/4cups(250 grams) packed dark brown sugar
2large eggs plus one egg yolk
3cups(270 grams) old-fashioned rolled oats
1 1/2cups(255 grams) semisweet chocolate chips
Preheat the oven to 350°F. Line large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and well combined, about 1 to 2 minutes. Beat in the eggs and vanilla. On low speed gradually add the flour mixture and beat until just combined. Stir in the oats and chocolate chips.
Using a spoon or spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the palm of your hand.
Bake for about 14 to 15 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire wracks to cool completely.
oatmeal chocolate chip cookies
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe byTessa Arias
This post was originally published in 2013 and recently updated with recipe improvements, recipe tips, new photos, and a new video. Photography by Ashley McLaughlin.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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