Oatmeal-Chocolate Chip Cookies

Recipe Ingredients

Here are the simple ingredients you’ll need to make these easy oatmeal-chocolate chip cookies.

Oats: We call for quick-cooking oats, but we discovered in testing that old-fashioned oats also work well, for even chewier oatmeal-chocolate chip cookies. Skip using instant oatmeal products, as they contain additional ingredients that throw off the cookies’ taste and texture.

Brown Sugar: After testing with both granulated and brown sugar, we found brown sugar (light or dark) greatly contributes to both the rich flavor and the moist, tender cookie texture that granulated sugar just can’t do.

Butter: We’ve tested these cookies with a variety of fats and always come back to butter—nothing compares to the flavor. Be sure it’s just softened—without any melted spots, with our softening butter tips, for the best-shaped cookies.

Other Ingredients You’ll Need: Vanilla, large egg, all-purpose flour, baking soda, salt, chocolate chips, and chopped nuts (if you like).

Cookware You’ll Need

Here’s a quick list of the equipment you’ll need to make our best oatmeal-chocolate chip cookie recipe.

Cookie Sheets: We’ve found that shiny aluminum pans with a smooth surface work best to reflect the heat, allowing the cookies to bake evenly and brown properly. We like having two, so one can be in the oven while the other is filled with the next round of cookies to bake.

Cookie Scoop: We find using a #50 scoop (1 1 /4 inches in diameter) is the best way to ensure the same size cookies, so they all bake evenly. You also can scoop and place the dough using two eating tablespoons—one to scoop and one to push the dough onto the cookie sheet.

Other Equipment You’ll Need: Dry measuring cups and spoons, bowl, large mixing spoon, cookie spatula.

How to Make Oatmeal-Chocolate Chip Cookies

Here’s how to make this oatmeal-chocolate chip cookie recipe come together quickly with great results.

1. Mix Brown Sugar and Butter

Mixing the butter and brown sugar together and pressing out any lumps with the spoon before adding other ingredients makes for the best cookie texture.

2. Stir in the Wet Ingredients

Egg adds additional air to the mixture while the vanilla gets distributed evenly throughout.

3. Stir in the Dry Ingredients

Add in the oats, flour, baking soda and salt and stir until moistened—so you no longer see them—before stirring in the chocolate chips and nuts. This prevents overmixing.

4. Bake and Serve

Adequate space between the mounds of dough on the cookie sheet provide the cookies room to spread while baking without running into each other. Look for the golden-brown color to indicate when they are done. While one pan of cookies cools, you can bake a second. Serve this oatmeal-chocolate chip cookie recipe warm or cool.

Possible Variations

We’ve heard that many users appreciate the customizability of this recipe. MarZAddiction tells us, “I used old-fashioned oats, raisins and chocolate chips. They were a huge hit.” Here are other variations you can try.

Add Spice: Add 1 teaspoon ground cinnamon or 1/2 teaspoon ground ginger with the flour.

Swap the Chocolate Chips: Try milk chocolate for a sweeter flavor, dark chocolate for a more bitter contrast to the cookie dough, or butterscotch chips to enhance the rich, buttery flavor. Or try a combo of all three!

Oatmeal-Raisin Cookies: Sweet, juicy raisins take the place of chocolate chips, for old-fashioned goodness.

Oatmeal Cookie Bars: Decadent, rich molasses is added to these oatmeal-chocolate chip cookies in an easy-to-tote bar form.

Storing and Reheating

Here are the best ways to store oatmeal-chocolate chip cookies.

Room Temperature

Place cooled cookies in tightly-covered food storage containers or resealable food-storage bags. Store in a cool place up to 1 week.

Freezer Storage

Place cooled cookies in layers between pieces of waxed paper in tightly-covered freezer-sae food storage containers. Freeze up to 12 months.

Thawing

Place desired number of frozen cookies on a plate. Let stand until thawed, about 15 minutes.

Reheating

Place a thawed cookie (or two) on a microwavable plate. Microwave uncovered on Medium (50%) about 30 seconds or until warm. Be careful when eating—the chocolate chips will be hotter than the dough portion of the cookies, since the microwave is attracted to the fat and sugar in the chocolate chips.

Why Betty Users Love This Recipe

With over 500 reviews and counting, our best oatmeal-chocolate chip cookies are beloved by our fans. They praise the combination of textures—chewy centers with slightly crispy edges. Users tell us they’re drawn to the cookie’s rich and comforting flavor, with many telling us it’s superior to plain chocolate chip cookies

The versatility of our oatmeal-chocolate chip cookie recipe is another feature. Families like adding their own twists. Bmrm tells us, "I add chopped walnuts and dark chocolate chips. Everyone raved about them.”

Makers say this recipe is easy to follow. Somandmore shares, “WOW! Easy, fast, for this rookie baker and they taste great!” Of all the reviews, this comment from AlexEasts says it all, “I could barely keep myself from stuffing my face.” We’ll let you be the judge.