This oatmeal cookies with chocolate chips recipe combines the best of both worlds: they're substantially chewy and soft but with just enough bittersweet, chocolatey goodness. Plus, the recipe is easy to make and only requires a few simple ingredients. Best of all, it tastes super delicious, and you can add any add-ins you want, whether nuts or dried fruits; do not exceed 1 cup. They're perfect for a quick snack or dessert. For more Oatmeal Inspired Cookies, check these recipes: Oatmeal Cookies with Coconut and Oatmeal Raisin Cookies.
Jump to:
- What Are Oatmeal Chocolate Chip Cookies?
- Brief highlights of our Oatmeal Chocolate Chip Cookies recipe:
- Oatmeal Chocolate Chip Cookies Ingredients
- Tools You'll Need
- How to Make Oatmeal Cookies with Chocolate Chips
- Substitutions
- Variations
- How to Serve
- How to Store
- Make-Ahead
- How to Freeze
- Tips for Making The Best Oatmeal Cookies with Chocolate Chips
- FAQ
- Related Recipe:
- 📋 Recipe
What Are Oatmeal Chocolate Chip Cookies?
Oatmeal chocolate chip cookies combine two classic cookies: oatmeal and chocolate chip cookies. Recipes for oatmeal chocolate chip cookies combine flour, quick oats or old-fashioned rolled oats, butter, sugar, eggs, and leavening agents like baking soda or baking powder. You can also add warm spices like ground cinnamon or ground cardamom as a nod to classic oatmeal raisin cookies.
Brief highlights of our Oatmeal Chocolate Chip Cookies recipe:
- Taste: These Oatmeal Cookies with Chocolate Chips are delicious. They have a sweet, chocolaty, slightly cinnamon-y flavor that's hard to resist.
- Texture: These cookies have a great texture. They're chewy from the oats, and the bittersweet chocolate chips give them a nice creamy contrast. The toasted pecans add a crunchy element that elevates the overall experience.
- Method: This recipe is simple to follow. Mix the ingredients, chill the dough, and bake until golden brown. It's a straightforward, approachable way to make delicious oatmeal cookies with chocolate chips. Perfect for bakers of all skill levels!
Oatmeal Chocolate Chip Cookies Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Unsalted Butter: Provides moisture, flavor, and richness to the cookies.
- Light Brown Sugar: Sweetens the cookies and adds moisture while contributing to their chewy texture and a hint of caramel flavor.
- Baking Soda: Helps with leavening and browning of the cookies.
- Baking Powder: Another leavening agent that helps the cookies rise and become tender.
- All-Purpose Flour: Provides structure to the cookies, helping them hold their shape.
- Bittersweet Chocolate Chips: Adds chocolate flavor and texture to the cookies when they melt during baking.
- Large Egg: Acts as a binder and contributes to the cookies' structure and moisture.
- Old-Fashioned Oats: Give the cookies a hearty texture and a subtle nutty flavor.
- Pure Vanilla Extract: Enhances the flavor of the cookies and adds a pleasant aroma.
- Cinnamon: Adds warmth and a hint of spice to the cookies.
- Toasted Pecans: Provide a nutty crunch and additional flavor to the cookies.
Tools You'll Need
How to Make Oatmeal Cookies with Chocolate Chips
Note: The full instruction is provided in the recipe card below.
Whisk together the flour, oats, cinnamon, chocolate chips, pecans, baking powder, and baking soda in a large bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, light brown sugar, and salt until creamy, about 4 minutes. Add in the egg and vanilla extract and mix until fully combined. Add the flour mixture and continue mixing until just combined; make sure to scrape down the sides of the bowl as needed. Cover the cookie dough tightly with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 375° F. Line two large baking sheets with parchment paper; set aside. Once the dough is chilled, remove it from the refrigerator. Next, scoop out 1.5 tablespoons of cookie dough balls and drop them onto the prepared baking sheets; make sure to leave a little room between each cookie dough ball as they will spread a little while they bake.
Bake in separate batches for 10 to 12 minutes or until the edges are lightly golden brown and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the Oatmeal Cookies with Chocolate Chips to a wire rack to finish cooling.
Substitutions
- Butter: If you need to substitute unsalted butter, use an equal amount of margarine or coconut oil for a non-dairy alternative. Keep in mind that using oil may change the texture slightly.
- Light Brown Sugar: Granulated sugar or coconut sugar can be used instead, although they may alter the flavor and texture slightly. If you use granulated sugar, the cookies may be crisper.
- Baking Soda and Baking Powder: These are crucial for the cookies to rise properly, but if you're out of baking powder, you can use a mix of cream of tartar and baking soda as a substitute. For each teaspoon of baking powder, use ¼ teaspoon of baking soda plus ½ teaspoon of cream of tartar.
- All-Purpose Flour: For gluten-free oatmeal cookies, you can use a gluten-free all-purpose flour blend. If you're looking for a whole grain option, white whole wheat flour or a mix of all-purpose and whole wheat can work.
- Bittersweet Chocolate Chips: Feel free to use semi-sweet, milk chocolate, or dark chocolate chips. If you're avoiding dairy, there are dairy-free chocolate chip options available.
- Cinnamon: This spice is optional, but if you're out, try a pinch of nutmeg or allspice for a warm flavor.
Variations
- Sugar: You can swap the light brown sugar for a dark brown for a richer flavor. For crispier Oatmeal cookies with chocolate chips, use granulated sugar and bake them a little longer. For less sweet Oatmeal Cookies with Chocolate Chips cookies, reduce sugar to ¾ cup.
- Dried Fruit: Instead of using raisins, you can use other dried fruit, such as dried shredded coconut, dried cranberries, dried cherries, or chopped dried dates.
- Different Chocolate: Swap out bittersweet chocolate chips for white chocolate, milk chocolate, dark chocolate, or a mix of chocolate chip types.
- Nut Variations: Instead of pecans, try walnuts, almonds, or macadamia nuts for a different crunch and flavor.
- Spice It Up: Add different spices like nutmeg, allspice, or pumpkin spice for a warm flavor profile.
- Coconut: Add shredded coconut for a tropical twist and extra texture.
How to Serve
Oatmeal Chocolate Chip Cookies can be served warm or at room temperature with a glass of cold milk or a cup of hot tea or coffee. You can also serve them as a dessert with a scoop of vanilla ice cream on top or pack them for a picnic or a lunchbox snack. These cookies are perfect for any occasion and make a delicious treat anytime!
How to Store
Allow them to cool to room temperature, then transfer them to an airtight container or a resealable plastic bag. You can store the cookies at room temperature for up to 5 days. If you want to keep them fresh for longer, you can store them in the freezer for up to 3 months. To freeze, ensure the cookies have completely cooled, then place them in a freezer-safe container or resealable bag, and label them with the date. When you're ready to enjoy them, thaw the cookies at room temperature for a few hours before serving.
Make-Ahead
You can make the dough for Oatmeal Chocolate Chip Cookies and refrigerate it for up to 3 days. Make sure to tightly wrap the dough in plastic wrap or store it in an airtight container. When you're ready to bake the cookies, remove the dough from the refrigerator and let it come to room temperature for about 10-15 minutes. Then proceed with scooping and baking the cookies according to the recipe instructions.
You can also freeze the cookie dough for up to 3 months. To freeze the dough, wrap it tightly in plastic wrap or store it in a resealable freezer bag and label it with the date. When you're ready to bake the cookies, let the dough thaw in the refrigerator overnight before proceeding with the recipe.
How to Freeze
Oatmeal Cookies with Chocolate chip dough can be frozen for up to 3 months: Drop the cookie dough in heaping tablespoons onto a sheet pan, let them set in the freezer until solid, then place them in a freezer bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
Tips for Making The Best Oatmeal Cookies with Chocolate Chips
- Use room temperature butter: Make sure your butter is at room temperature before making the cookies. This will ensure it creams smoothly with the sugar, creating a fluffy and light cookie texture.
- Don't over-mix the dough: Mix the dough until just combined. Over-mixing can result in tough cookies.
- Chill the dough: After mixing the cookie dough, it's essential to chill it for at least 1 hour. This helps the cookies to keep their shape during baking, resulting in a more uniform appearance.
- Use parchment paper: Line your baking sheets with parchment paper to prevent the cookies from sticking to the pan and to ensure even baking.
- Add mix-ins: Customize your oatmeal chocolate chip cookies by adding mix-ins such as chopped nuts, dried fruits, or coconut flakes.
- Don't over-bake: Remove the cookies from the oven when the edges are lightly golden brown and the tops are set. Overbaking can result in dry, hard cookies.
- Cool the oatmeal cookies: Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling completely. This helps them to set properly and prevents them from breaking apart.
FAQ
What if my oatmeal okies are too dry?
Ensure your measurements, especially for the flour and oats, are precise. Over-measuring these can lead to dry cookies. Also, be careful not to overbake.
Why did my oatmeal cookies spread too much?
Over-creaming the butter and sugar can cause cookies to spread. Also, make sure the oatmeal cookie dough is chilled as instructed, as warm dough spreads more.
How can I keep my oatmeal cookies chewy?
Underbake them slightly; they will continue to set on the cookie sheet after you take them out of the oven.
Can I use rolled oats instead of quick oats?
Yes, rolled oats will give the cookies a heartier texture, while quick oats will make them a bit softer.
What if I don't have bittersweet chocolate chips?
You can substitute with semi-sweet, milk chocolate, or dark chocolate chips according to your preference.
Why are my cookies not flattening?
Your dough may be too cold or not as moist. Flatten the oatmeal cookie dough balls slightly before baking if needed.
Can I freeze the oatmeal cookie dough for later?
Absolutely! Roll the dough into balls and freeze them on a baking sheet. Once solid, transfer to a freezer bag and bake straight from frozen, adding a few minutes to the baking time.
How do I store leftover oatmeal cookies?
Keep them in an airtight container at room temperature for up to a week for the best texture.
My oatmeal cookies are too sweet; what can I do?
Reduce the amount of brown sugar slightly, and be mindful of the sweetness of the chocolate chips you use.
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📋 Recipe
How to Make Oatmeal Cookies with Chocolate Chips
Ingredients
- 113 g (1 stick) unsalted butter, softened
- 1 cup light brown sugar, packed
- ⅛ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup all-purpose flour, spooned & leveled
- ½ cup bittersweet chocolate chips such as Ghirardelli Brand
- 1 large egg , cold
- 1-½ cup old-fashioned oats
- 1 Tablespoon pure vanilla extract
- ½ teaspoon cinnamon
- ½ cup toasted pecans , chopped
Instructions
- Whisk together the flour, oats, cinnamon, chocolate chips, pecans, baking powder, and baking soda in a large bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, light brown sugar, and salt until creamy, about 4 minutes. Add in the egg and vanilla extract and mix until fully combined.
- Add the flour mixture and continue mixing until just combined; make sure to scrape down the sides of the bowl as needed. Cover the cookie dough tightly with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 375° F. Line two large baking sheets with parchment paper; set aside. Once the dough is chilled, remove it from the refrigerator.
- Next, scoop out 1.5 tablespoons of cookie dough balls and drop them onto the prepared baking sheets; make sure to leave a little room between each cookie dough ball as they will spread a little while they bake.
- Bake in separate batches for 10 to 12 minutes or until the edges are lightly golden brown and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the Oatmeal Cookies with Chocolate Chips to a wire rack to finish cooling.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
