There’s nothing quite like a fresh batch of chewy oatmeal cookies loaded with melty chocolate chips. This recipe gives you perfectly soft centers, crisp edges, and just the right amount of cinnamon spice. If you are looking for another classic cookie recipe, check out our chocolate chip cookie recipe, its sure to impress!
Why You’ll Love These Cookies
These oatmeal chocolate chip cookies are based on our homemade oatmeal cookies. This combination strikes the perfect balance. The oats give them a hearty chew, the brown sugar adds rich caramel notes, and the chocolate chips melt into gooey pockets of sweetness. They’re easy enough to whip up on a weeknight yet impressive enough to share at a party or holiday gathering. Whether you enjoy them warm from the oven or save a few in the cookie jar for later, they’re a classic recipe that everyone will ask you to make again.
Baking Tips for Perfect Cookies
- Chill the dough: This helps prevent the cookies from spreading too much.
- Don’t overbake: Remove them when the edges are golden but the centers look slightly soft.
- Use quality chocolate: Semisweet chips are classic, but chunks or chopped bars make them extra indulgent.
Variations and Add-Ins
- Swap the chocolate chips for white chocolate or dark chocolate.
- Add raisins, dried cranberries, or chopped nuts for extra texture.
- Sprinkle a little sea salt on top for a bakery-style finish.
Storage and Freezing
- Room temperature: Store cooled cookies in an airtight container for up to 4 days.
- Freezer (baked): Freeze cookies in a single layer, then transfer to a freezer bag for up to 3 months.
- Freezer (dough): Scoop dough balls onto a baking sheet, freeze until solid, then store in a freezer bag. Bake straight from frozen, adding 1–2 minutes to the bake time.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups old-fashioned oats
- 1 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups semisweet chocolate chips
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and granulated sugar. Mix on medium speed for 2 to 3 minutes, or until the mixture is fully incorporated and fluffy.
- Add the eggs and vanilla extract. Mix until fully combined.
- Turn off the mixer. Add the oats, flour, cinnamon, baking soda, and kosher salt.
- Turn the mixer to low speed and mix until just combined.
- Add the chocolate chips and mix until evenly distributed.
- Cover the bowl and refrigerate the dough for 30 minutes, or up to overnight.
- When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper.
- Using a 2-tablespoon cookie scoop, drop dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 11 to 12 minutes, or until the edges are lightly golden. The centers may look a little wet, but they will finish baking as they cool.
- Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
More Delicious Cookies
Maple Brown Sugar Cookies
Maple Brown Sugar Cookies are soft, chewy, and bursting with rich maple flavor, topped with a smooth glaze for extra sweetness!
Browned Butter Chocolate Chip Cookies
Browned Butter Chocolate Chip Cookies are rich, nutty, and finished with sea salt—a sophisticated take on the classic favorite!
White Chocolate Macadamia Nut Cookies
White Chocolate Macadamia Nut Cookies are buttery, rich, and loaded with the sweet creaminess of white chocolate.