Best Oatmeal Chocolate Chip Cookie Recipe
If you’re craving a cookie with the perfect balance of chewy, hearty oats and pockets of melted chocolate, this Best Oatmeal Chocolate Chip Cookie recipe is an absolute must-try. Every bite delivers classic comfort, a soft center, and a golden, crisp edge that will win over kids and grown-ups alike. Whip up a batch and discover why so many call this the Best Oatmeal Chocolate Chip Cookie — it might just become your most requested treat!

Ingredients You’ll Need
The magic of the Best Oatmeal Chocolate Chip Cookie begins with a handful of simple, familiar staples. Each one plays an important role, from providing irresistible chewiness to creating just the right depth of flavor.
- Unsalted butter (1 cup, softened): Gives our cookies rich flavor and tenderness, plus helps achieve perfectly crisp edges.
- Brown sugar (1 cup, packed): Adds a deep, caramel-like sweetness and contributes to that beloved chewy texture.
- Granulated sugar (1/2 cup): Balances out the brown sugar and ensures cookies are sweet without being overwhelming.
- Large eggs (2): Bind the dough and give your cookies structure.
- Vanilla extract (1 teaspoon): Rounds out the flavors with a warm, aromatic note.
- All-purpose flour (1 1/2 cups): The backbone that holds everything together and gives body to each cookie.
- Baking soda (1 teaspoon): Encourages lift and ensures cookies stay light and not too dense.
- Ground cinnamon (1/2 teaspoon): Infuses each bite with a hint of cozy spice that makes these cookies unforgettable.
- Salt (1/2 teaspoon): Balances all the sweet elements and helps amplify the other flavors.
- Old-fashioned rolled oats (3 cups): The key to that rustic, hearty chew and iconic look.
- Semisweet chocolate chips (1 1/2 cups): Melt into gooey pockets for those classic chocolatey bits in every bite.
- Chopped walnuts or pecans (1/2 cup, optional): Bring a pleasing crunch and nuttiness—totally your call!
How to Make Best Oatmeal Chocolate Chip Cookie
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper so your cookies bake evenly and come off the tray easily, without sticking or breaking apart. This little bit of prep sets you up for effortless cookie making!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer (or stand mixer) to cream the softened butter with both brown and granulated sugars until the mixture is light and fluffy. This crucial step gives you a cookie with a beautifully tender center and those slightly crisp edges that make the Best Oatmeal Chocolate Chip Cookie so addictive.
Step 3: Add Eggs and Vanilla
Crack in both eggs, one at a time, and beat well after each addition. Stir in the vanilla extract. This brings everything together and adds a comforting warmth that complements the oats and chocolate.
Step 4: Mix Your Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Mixing these dry ingredients before adding prevents clumping and ensures a perfectly uniform dough, so every cookie comes out just right.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Don’t overwork the dough—gentle blending helps the cookies stay soft and tender.
Step 6: Stir in Oats, Chocolate Chips, and Nuts
Fold in the rolled oats, chocolate chips, and nuts if you’re using them. At this stage, you’ll see the dough come alive with texture and color, calling out to be baked into the Best Oatmeal Chocolate Chip Cookie you’ve been craving!
Step 7: Scoop and Bake
Drop heaping tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie so they can spread. Pop the trays into the oven and bake for 10–12 minutes, until the edges turn golden and the centers look set but still soft. Remember, cookies continue to firm up as they cool.
Step 8: Cool and Enjoy
Let the cookies sit on the baking sheets for 5 minutes after removing from the oven—this helps them stay intact. Then transfer them to a wire rack to cool completely, if you can wait that long! The aroma alone might just tempt you to snatch one while it’s still warm and melty.
How to Serve Best Oatmeal Chocolate Chip Cookie

Garnishes
For an irresistible finish, sprinkle your warm cookies with a pinch of flaky sea salt or drizzle them with a touch of melted chocolate. If you love a little extra crunch, add a few chopped walnuts on top before baking. Simple touches like these make your Best Oatmeal Chocolate Chip Cookie look bakery-worthy and impossible to resist.
Side Dishes
Pair your cookies with an ice-cold glass of milk, steamy cup of coffee, or a cozy mug of hot chocolate. They’re delightful alongside a scoop of vanilla ice cream for a classic dessert or as part of a dessert platter with fresh berries and more baked goodies.
Creative Ways to Present
If you want to take presentation up a notch, stack a handful of cookies and tie them with pretty twine for gifting. Layer them in a rustic cookie jar for party displays, or sandwich two together with a scoop of ice cream for an unforgettable treat. These little touches make every batch of Best Oatmeal Chocolate Chip Cookie feel extra special.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and fresh, ready to grab for an afternoon snack or midnight treat. If you want to extend their life, add a slice of bread to the container—the cookies will absorb its moisture and stay chewy even longer.
Freezing
Best Oatmeal Chocolate Chip Cookie dough freezes beautifully! Scoop the dough onto a baking sheet, freeze until firm, then transfer the dough balls to a freezer bag. Whenever a cookie craving strikes, bake them straight from the freezer—just add a minute or two to the baking time. You can also freeze fully baked cookies for up to 3 months; just thaw whenever you need a sweet pick-me-up.
Reheating
If your cookies have lost a bit of their softness, pop one or two in the microwave for 10–15 seconds. They’ll turn warm and gooey again, as if they were fresh from the oven. For larger batches, place on a baking sheet in a 300°F oven for about 5 minutes until just warmed through.
FAQs
Can I use quick oats instead of old-fashioned oats?
Old-fashioned oats give the Best Oatmeal Chocolate Chip Cookie its signature hearty texture, but if you only have quick oats, they’ll work in a pinch. The cookies may be a bit softer and less chewy, but still delicious!
What’s the best way to make the cookies extra chewy?
For extra chewiness, try slightly under-baking your cookies and let them set on the baking tray. The residual heat helps finish baking without drying the centers, leaving you with an irresistibly soft crumb.
Can I substitute raisins for chocolate chips?
Absolutely! If you’re in the mood for a more classic oatmeal cookie, swap the chocolate chips for an equal amount of raisins. You can even do a half-and-half mix for delightful variety in every batch.
Is it necessary to chill the dough?
Chilling isn’t necessary for this recipe, but if you want thicker, puffier cookies, pop the dough in the fridge for 30 minutes before baking. It’s also a handy trick if your kitchen is especially warm or if you want to prep ahead.
Can I make these cookies gluten-free?
Yes! Just substitute your favorite 1:1 gluten-free all-purpose flour blend and make sure your oats are certified gluten-free. The results are just as tasty, so everyone can enjoy the Best Oatmeal Chocolate Chip Cookie experience.
Final Thoughts
If you’re searching for a treat that’s both nostalgic and crowd-pleasing, you’ll want to keep this Best Oatmeal Chocolate Chip Cookie recipe close at hand. Every batch is crafted for smiles and snack time happiness, so give it a try and share the love—one scrumptious cookie at a time!
Print
Best Oatmeal Chocolate Chip Cookie Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Best Oatmeal Chocolate Chip Cookies are a delightful treat that combines the hearty texture of oats with the sweetness of chocolate chips. Perfect for a snack or dessert, these cookies are easy to make and even easier to enjoy.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-Ins:
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the ingredients: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Add mix-ins: Stir in the oats, chocolate chips, and nuts if using.
- Bake: Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and the centers are set.
- Cool and enjoy: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute raisins for chocolate chips if preferred.
- For a chewier cookie, slightly underbake and let cool on the tray.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg