Our favorite Oatmeal Chocolate Chip Cookies recipe yields absolutely perfectly soft and chewy cookies with the best flavor and texture.

There’s nothing like a freshly-baked cookie! Try these M&M Cookies, Chocolate Mint Cookies, Super Soft Sugar Cookies, or Browned Butter Chocolate Chip Cookies!

Why I love these cookies:

• Classic – This was my family’s go-to oatmeal chocolate chip recipe growing up and one of the very first recipes I shared with you all, published back in 2010! They’re the BEST!
• Crowd Favorite – They get rave reviews from everyone and they’re delicious chewy texture comes from the oat flour and brown sugar.

How to make Oatmeal Chocolate Chip Cookies:

Make Dough: Combine butter, sugar, eggs, and vanilla until smooth. Blend oats in a blender (or food processor) until they make oat flour. Mix the flour, blended oats, salt, baking powder, and baking soda then combine with the wet ingredients. Stir in the chocolate chips.

Bake: Scoop cookie dough into balls then place them on a prepared baking sheet. Bake these easy oatmeal chocolate chip cookies at 350 degrees F for 9-11 minutes or until the tops look set. Cookies will harden as they cool, so don’t over-bake them!

Storing and Freezing Instructions:

To Store: Cool completely, then store in an airtight container for up to 5 days.

To Freeze: Place baked cookies in a freezer safe bag and freeze for up to 3 months. Cookie dough balls can be frozen for up to 3 months.

More Chocolate Chip Cookies:

• Chocolate Chip Cookies
• Chocolate Chip Skillet Cookie
• Jumbo Chocolate Chip Cookies
• Browned Butter Chocolate Chip Cookies

Print

Oatmeal Chocolate Chip Cookies

The best Oatmeal Chocolate Chip Cookies recipe gives you perfectly soft and chewy cookies, made with a blend of oats and flour, and both white and brown sugar.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 30

Calories 235kcal

Author Lauren Allen

Cost 5

Equipment

• Cookie Scoop

Ingredients

• 1 cup unsalted butter , room temperaure
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups old-fashioned rolled oats
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 12 ounce bags semi-sweet chocolate chips , or milk chocolate

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a large mixing bowl or stand mixer cream together the butter and sugars. Add the eggs and vanilla and mix until smooth.
• Add the oats to a blender and blend until they’re the texture of flour. In a separate bowl, combine the flour, blended oats, salt, baking powder, and baking soda.
• Gently mix the dry ingredients into the wet ingredients. Stir in the chocolate chips.
• Scoop cookies onto prepared baking sheet. Bake at 350 degrees F for 9-11 minutes (a little longer for larger cookie scoops) or until the tops of the cookies are set. Cookies will set up as they cool, so don’t over-bake them. Allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.

Video

Notes

Storing Instructions: Cool completely, then store in an airtight container for up to 5 days.

Freezing Instructions: Place baked cookies in a freezer safe bag and freeze for up to 3 months. Cookie dough balls can be frozen for up to 3 months

Nutrition

Calories: 235kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 147mg | Potassium: 114mg | Fiber: 2g | Sugar: 18g | Vitamin A: 213IU | Calcium: 30mg | Iron: 2mg

 I originally shared this recipe August 2010. Updated July 2020 and February 2024.