You won’t believe how addictive my Oatmeal Chocolate Chip Cookies are. They stay burned in your brain. They are soft, chewy, buttery, perfectly sweet, not to mention gooey from the melty chocolate. And the addition of those oats? They stay giving epic texture for days. Get ready to ditch all the other recipes because this oatmeal chocolate chip cookie recipe might seriously be the GOAT.

I may be Grandbaby Cakes but my cookie game slays! These oatmeal chocolate chip cookies may rival your fave cookie recipe. No lies detected. They are just so crazy delicious, perfectly chewy and loaded with silky chocolate. And did I tell you they are easy to make? If you adored old fashioned chocolate chip oatmeal cookies as a kid, you will be winning when you taste these and the nostalgia hits just right. Every bite of this oatmeal chocolate chip cookies recipe is like a hug for your taste buds, blending old school with new memories, and offering a heartwarming experience that goes beyond just getting your snack on.

The Lowdown on the Best Oatmeal Chocolate Chip Cookies Recipe

Cuisine Inspiration: Classic American Vibes
Primary Cooking Method: Baking
Dietary Info: A Decadent Treat for your Sweet Tooth (Can be made gluten-free with some adjustments)
Key Flavor:  Super oaty, buttery and chewy with decadent melty chocolate
Skill Level: Pretty Easy (No Sweat, Fam!)

1. Texture on Texture: The chewy oats combined with melty chocolate chips is the ultimate play on textures.
2. Family-Friendly: From little ones to the OGs, these cookies are a hit for any and everybody. That’s what makes these the best oatmeal chocolate chip cookies in the game.
3. Nostalgia Plus: The smell of these cookies baking brings about the best old school memories.
4. Works for Anything: Perfect for school lunches, holiday cookie swaps, or alongside a cold glass of milk. Do you boo!

Ingredients You’ll Need to Make Chocolate Chip Oatmeal Cookies

• All Purpose Flour- This is the classic base for our cookie dough.
• Cinnamon- This spice adds a bit of unique warmth to the recipe; it reminds me of a warm bowl of cinnamon oatmeal on a cold morning. 
• Baking Soda and Baking Powder- Just make sure both are fresh and active to give those cookies the perfect rise.
• Kosher Salt- This helps to balance out the sweetness and enhance flavor. 
• Unsalted Butter- We get that rich creaminess from butter. The butter has to be room temperature! No ifs ands or buts! 
• Light Brown and Granulated Sugar- Both add sweetness and that brown sugar gives some chewiness to the mix.
• Eggs and Vanilla- Room temperature eggs and yolks are required to build structure and vanilla adds depth.
• Oats- I chose to use rolled oats because I prefer the size/texture.
• Semisweet Chocolate Chips or Chunks- either will work! Feel free to use milk, dark, semisweet, or even white. 

How to Make Oatmeal Chocolate Chip Cookies

Step 1: Prep the Dry Ingredients and Begin Creaming

1. Start by sifting the dry ingredients together in one bowl.
2. Add the softened butter to a stand mixer along with both sugars and mix until light and fluffy boos.
3. Next add in the eggs and vanilla. Make sure to scrape the bottom of the bowl too so all the good stuff gets mixed right on in.

Step 2: Finish the Dough and Scoop

1. Slow down the mixer and add in those dry ingredients we mixed earlier.
2. Toss in those oats and chocolate next. We should have a nice texture dough at the end. Once the dough comes together, stop the mixer. Don’t overdo it boos.
3. Chill the dough at least an hour (two is even better). This is super important. And trust me, your patience will be rewarded.
4. Use an ice cream scooper to scoop dough on parchment lined baking sheets.

Step 3: Bake and Rest

1. Bake the cookies at 350 degrees for 12-14 minutes. The cookies should be super soft in the middle yet firm and chewy around the edge.
2. Let them rest for at least 10 minutes before serving.

How to Serve Old Fashioned Oatmeal Chocolate Chip Cookies

• Classic Vibes: Dunk those warm chocolate chip oatmeal cookies in some milk and enjoy.
• Cozy Hot Cocoa Dip: If you’ve never dipped old fashioned oatmeal chocolate chip cookies into French hot chocolate, you ain’t been living right. Just sayin.
• Ice Cream Sandwich: Have some fun and add a scoop of vanilla ice cream in between two cookies to make a bomb ice cream sandwich.
• Ice Cream Sundae Fun: Layer the cookies with some cookie butter ice cream, a drizzle of caramel sauce and ganache and top with whipped cream for something super fun y’all.
• Cookie Box: Give the gift that keeps on giving during the holidays. Bake these and mail along with my chewy chocolate chip cookies, eggnog cookies, brown butter snickerdoodles, sugar cookies and gingerbread crinkle cookies.
• Cookie Platter for Entertaining: Make a giant platter and leave out for guests. Include these along with my Southern tea cakes, shortbread cookies, and ricotta cookies.

Recipe Substitutions

• Flour: Whole wheat flour is the best substitution here if all-purpose ain’t around.
• Cinnamon: If you don’t have cinnamon, feel free to leave out or add in a pinch of apple pie spice or pumpkin spice to jazz these cookies right back up.
• Leavening: No baking soda? You can use an equal amount of baking powder however the cookies might rise a little more and have a different texture overall. If you ran out of baking powder, mix 1 part baking soda with 2 parts cream of tartar.
• Oats: No rolled oats? Grab quick oats to substitute. They will be a bit softer in texture.
• Semi-Sweet Chocolate: Milk chocolate chips, white chocolate chips or dark chocolate chips work just as great here.

Recipe Additions and Variations

• Gluten-Free: I’ve used baking gluten-free (cup for cup) flour for this recipe and had success. It may change the texture slightly but still be delish.
• Get Nutty: Throw in some chopped nuts like pecans and walnuts for additional texture.
• Dried Fruit: No need to choose between raisins and chocolate chips. Toss in both. Dried cranberries are also bomb too!
• Spice it Up: The addition of cinnamon is such a great unexpected flavor. You can toss in more warm spices like ginger or nutmeg to give you even more unique vibes.
• Citrus: Brighten up this chocolate chip oatmeal cookie recipe with a twist of lemon, lime or orange zest.

Expert Tips and Tricks

• Room Temp: Make sure that butter is softened and those eggs are warmed to room temperature boos. It’s essential for a smooth batter.
• Light and Fluffy: Make sure you cream that butter and sugar with a little patience. It takes at least 2-3 minutes so take your time.
• Just Chill: Don’t skip chilling that dough boos. It helps develop the flavors helping all the fats solidify so the cookie dough doesn’t spread everywhere.
• Parchment Paper: Don’t forget that parchment when baking. It prevents sticking and even helps the cookies bake evenly.
• Don’t Overbake: Once those edges get all golden, you are good to go. We want our cookies to be chewy so make sure you check a little earlier than the baking time. They will continue to firm up as they cool after baking.
• Cool Down: Don’t try to handle a hot cookie straight from the oven. Let those cookies chill a bit so they can set up and not break once you grab one.

How to Store this Chocolate Chip Oatmeal Cookies Recipe

• Room Temperature: If stored in an airtight container or ziploc bag, these chocolate chip oatmeal cookies will stay fresh for 3-5 days.
• Freezer: Allow the cookies to cool completely after baking. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top bag. Be sure to squeeze out the extra air! 

EXPERT TIP: Bake the cookies as needed and freeze the rest! The raw cookie dough can be pre-scooped and stored in the freezer for up to 3 months. No need to defrost, just bake from frozen and get at it! 

Frequently Asked Questions

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