Tessa’s Recipe Rundown
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.
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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 is going to be full of bursts of slightly gooey chocolate gems, but instead you’re left with the taste and texture of 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 this Oatmeal Chocolate Chip Cookie Recipe:
- Warm, homemade chocolate chip oatmeal cookies straight from the oven in under 30 minutes
- No dough chill time required!
- Thick, chewy, and SO soft
- Delicious semi-sweet chocolate chips throughout. No raisins here. 😉
Sprinkle of Science
How to Make Oatmeal Chocolate Chip Cookies
Here are some bonus tips and tricks for ensuring your oatmeal cookies come out perfectly soft, chewy, and beautiful. The full recipe is just below.
Ingredients You’ll Need for Oatmeal Chocolate Chip Cookies:
- Flour: All-purpose flour is used in this recipe. Be sure to measure your flour properly with a kitchen scale (or the spoon and level method if you don’t have a scale).
- Salt: Helps to balance out the sweetness.
- 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, cool room temperature butter. More on this below.
- 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. Quick oats can be used if needed. More on this below.
- Chocolate Chips: Obviously! But you can use raisins if you MUST.
What Kind of Oats are Best 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 cookie recipe typically won’t work.
The Chocolate Chips – How to Mix it Up and Customize These Cookies
I love these cookies with semi-sweet chocolate chips, as written, but feel free to mix up the mix-ins as you like! Replace the semi-sweet chocolate chips with the same weight of:
- Milk chocolate chips (will make the cookies slightly sweeter)
- Butterscotch chips (will make the cookies slightly sweeter)
- Dark chocolate chips (will make the cookies slightly less sweet)
- Toasted and roughly chopped walnuts or pecans (I always prefer to lightly toast nuts and cool nuts when baking – it adds a much nicer depth of flavor!)
- Raisins (if you must!)
- Whatever you like!
Just keep to the same overall weight of mix-ins in the recipe as written for best results.
Overview of How to Make Oatmeal Chocolate Chip Cookies:
- Combine the dry ingredients. Whisk together the flour, salt, baking powder, baking soda, and cinnamon.
- Beat together the wet ingredients. Using a hand mixer or in a stand mixer fitted with the paddle attachment, beat the butter and sugars together. Then, add the eggs and vanilla and beat again.
- Combine the dry and wet ingredients. Try not to overmix!
- Stir in the oats and chocolate chips.
- Using a spring-loaded cookie scoop, portion out cookie dough balls and flatten slightly.
- Bake. Bake until the edges are slightly browned, rotating baking sheets halfway through. Allow baked cookies to cool on the cookie sheet for a few minutes, before removing the cookies to a wire rack directly to cool completely.
Why Are My Cookies Flat?
Butter temperature is KEY!
Be sure to use unsalted butter that’s at a cool room temperature, 67°F to be exact. A couple degrees cooler is best if your kitchen is warm. Butter that’s too warm may cause the Oatmeal Chocolate Chip 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.
Just take a look at the impact butter temperature can have on how much a cookie spreads:
Click here to learn why I only use unsalted butter when baking.
How to Make Beautiful Oatmeal Chocolate Chip Cookies
- Use a large spring-loaded cookie scoop to portion out perfectly even and round balls of Oatmeal Chocolate Chip Cookie dough. Then, roll them between your palms to smooth out then flatten slightly so they spread evenly.
- Dot the balls of scooped out dough with a few chocolate chips on top.
- Bake on a heavy duty unlined aluminum half sheet pan lined with parchment paper for golden brown cookies. Learn more about the importance of baking pans when it comes to cookies here!
Why Use a Cookie Scoop?
Using a stainless steel spring-loaded cookie scoop when portioning out cookie dough is one of the KEYS to beautiful, uniform, evenly-shaped and evenly-baked cookies. My cookie scoop is one of my most frequently used kitchen gadgets. A spring-loaded scoop saves you *so much time* in forming the balls of dough. When using a scoop, you ensure each ball is evenly sized so the cookies bake evenly, meaning you don’t have any small overbaked cookies or large underbaked cookies. Learn more about Cookie Scoops and how to use them here!
Should Oatmeal Cookie Dough be Chilled Before Baking?
Oatmeal Chocolate Chip Cookie dough will keep covered in the refrigerator for up to 2 days. Do not refrigerate over 48 hours as oats are a drying ingredient and really soak up moisture. Your dough can dry up quickly! Remove from the fridge and allow the dough to soften slightly before scooping and baking.
How to Make Oatmeal Chocolate Chip Cookies Cookies Ahead of Time
You can freeze just about any drop cookie recipe! Freeze pre portioned balls of Oatmeal Chocolate Chip Cookie dough in an airtight container for up to 6 weeks. Learn more about freezing and baking frozen cookie dough here.
There’s nothing more comforting than a warm cookie with a glass of cold milk!
More Cookie Recipes:
- Bakery Style Chocolate Chip Cookies
- Giant Reese’s Pieces Chocolate Chip Cookies
- Soft and Chewy Sugar Cookies
- Peanut Butter Chocolate Chip Cookies
- Snickerdoodle Recipe
- S’mores Cookies
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Oatmeal Chocolate Chip Cookies
Ingredients
- 1 3/4 cups (222 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
- 1 1/4 cups (250 grams) packed dark brown sugar
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs plus one egg yolk, at cool room temperature
- 1 teaspoon vanilla extract
- 3 cups (297 grams) old-fashioned rolled oats
- 1 1/2 cups (255 grams) semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, use an electric mixer to beat the butter, brown sugar, and granulated 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 large spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the bottom of a measuring cup.
- Bake for about 14 to 15 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. If you prefer a slightly softer cookie, bake about 12-13 minutes, or until the edges are slightly brown but the middle still looks underdone (will firm up while cooling). Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
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.
August 2021 Baking Challenge
This recipe was the August 2021 pick for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Learn more about my monthly baking challenges here. Check out everyone’s cookies:
Perfect oatmeal cookies! I have never had a recipe of yours not turn out delicious!
Fantastic to hear that, Tara! I’m be sure to pass along your rave review to Tessa! 🙂
This recipe is very easy to make and the cookies are delicious.
A little thin and crispy for me, but if you like that texture these are great!
Hi Jodi! Thanks for your feedback! These cookies should be relatively thick and chewy, what size cookie scoop did you use? Also, was your butter at a cool room temperature? I’d recommend checking out the pink tip box above the recipe on the site for more details on how to get soft and chewy cookies. I hope you try this recipe again 🙂
Love all the flavours in this recipe! This is by far the best oatmeal cookies recipe I’ve made and I will for sure be making it again….might even use raisins sometimes instead of Chocolate chips ! I love both! Easy to make and really turn out so well.
Amazing!! Thrilled to hear how much you love this recipe, Debbie! Thanks for the wonderful feedback 🙂
Just slid in the last day for the August 2021 baking challenge and so glad that I did!
My family is elated, too! These cookies are delicious! I added 1/2 cup peanut butter chips that I had in my pantry for an extra something something. 🙂
Glad you made them in time! Peanut butter chips are a wonderful addition to these cookies, so happy your family loved them!
These cookies are super simple to make and yummy. They are easy to overtake and a little too chewy for my liking, but they are really good still warm from the oven.
Crispy on the outside and soft chewy inside, was enjoying the cookie right off the cooling rack ;p
Tweaked the recipe a little to make it less sweet to my family’s liking.
It’s not easy to wait until these cookies are cool haha! So glad you enjoyed them, Hannah 🙂
These were a GIANT hit!!! Everyone loved them and they are already asking for more. Great recipe, very easy to assemble the ingredients. They bake up really well. I am definitely adding this to my recipe collection.
So awesome to hear that, Joanna! Thanks for the comment!
These cookies were so easy to make! They came out soft with a little crunch around the edges. Perfect!
These are seriously so good!! I’ve made them with chocolate chips before and this time I made them into oatmeal cream pies! Honestly, Tessa’s recipes never disappoint!
SO happy to hear you tried them as oatmeal creme pies, Mary! Aren’t they amazing?! My husband and I couldn’t stop eating them haha! Glad you enjoyed them 🙂
As always, Tessa has done it again! These cookies are beautifully crisp, yet soft and chewy. The flavor is all there and they are just pure perfection.
I’ll be sure to relay your kind words to Tessa, glad to hear how much you love this recipe, Samantha! 🙂
Such a fun and easy recipe to follow!