With these Oatmeal Chocolate Chip Cookies there is no need to decide between oatmeal or chocolate chip cookies. These ones have both!
These Oatmeal Chocolate Chip Cookies are one of my favourites. Not only are they delicious, they hit all the right “cookie” notes for me. With a sweet, buttery cookie that is chewy in the middle and crispy around the edges and with the texture of oatmeal and the hits of chocolate, too!
These Oatmeal Chocolate Chip Cookies are the love child of chocolate chip cookies and oatmeal cookies. They are soft and buttery like chocolate chip cookies, but with the added texture of oatmeal.
These cookies keep well for days in a cookie jar. Not that they’ll last that long :)
Cook’s Notes for Oatmeal Chocolate Chip Cookies
If you are familiar with baking chocolate chip cookies, you will find these cookies bake up the same way. They are “done” when they are golden around the edges, but still a bit wet looking in the centre.
If you prefer a really crispy cookie, leave them in the oven a couple of minutes longer.
These cookies will be soft as you transfer them to a cooling rack, so lift carefully. They will firm up as they cool.
Many baking recipes specify unsalted butter, as unsalted butter is generally the best, freshest butter, since it has not salt (a preservative) to extend its shelf life. That said, even if a recipe specifies unsalted butter, you can use salted butter. Simply reduce the amount of salt in the recipe by 1/4 tsp. for every 1/2 cup of butter in the recipe.
Ingredients
- 1 cup all purpose flour
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt reduce to 1/4 tsp if using salted butter
- 1/2 cup salted or unsalted butter at room temperature
- 1 large egg
- 1/4 tsp vanilla
- 3/4 cup large flake old fashioned rolled oats
- 1/3 cup semi-sweet chocolate chips
For topping:
- 1/3 cup white sugar
Instructions
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In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, mix together the flour, sugar, brown sugar, baking powder, baking soda and salt. Add the butter, egg and vanilla and beat well until mixture comes together as a moist dough. Stir in the oatmeal until combined, then stir in the chocolate chips. Cover bowl with plastic wrap and pop into the fridge for 1 hour.
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Preheat oven to 350F.
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Remove dough from fridge and scoop out a rounded Tbsp of dough. Form into small balls. Dip ball into white sugar and place onto a large, ungreased cookie sheet sugar side up. Be sure to leave plenty of space between your balls (4 inches apart is best) and place them at least 2 inches in from the edge of the pan, as they will spread as they bake. If you have to bake several batches, pop the bowl with the dough back in the fridge while the first batch bakes. (I usually get 20-22 cookies)
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Bake in preheated oven for 13-15 minutes, or until golden around the edges, but paler and still moist looking in the middle. For really crispy cookies, leave in the oven a few minutes longer. Remove from oven and allow to sit on the baking sheet for 1 minute, then carefully (they will be soft) remove to a cooling rack. Cookies will firm up as they cool.
Recipe Notes
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
More Cookie Recipes from the Seasons and Suppers Archives
I made these and they turned out perfect. I love the texture, they spread just the right amount.
Question: if I removed the oatmeal to make a plain chocolate chip cookie, would it yield the same results?
So glad you enjoyed them, Roya! I don’t think you would have great luck removing the oatmeal in this one. I think there would too much butter to flour. You’d be better off using a dedicated chocolate chip cookie recipe (I love the New York Times ones :)
There’s nothing better than a chewy, oatmeal chocolate cookie. These look divine!
Thanks Laura!
Just made these cookies and they are delicious. For my oven, I baked the chewy ones for 12 minutes and the crispy ones for 13 minutes. Both are tasty and none lasted long!
So glad to hear, Linda! Thanks :)
Made tis recipe yesterday for the first time. Three children and a husband gobbled the cookies up in no time. Quick, simple and tasty…a perfect combination.
Thanks Elizabeth and glad to hear! They really hit the spot for me, so I come back to them over and over. They are just what I crave when I want a cookie :)
This is a really different cookie recipe – no creaming the sugar and butter, no cinnamon. The directions are spot on – made 24 cookies and took 15 minutes for the softer ones and a bit longer for the crispy ones. We baked one pan of each – softer and crispier – and both types were a big hit and were consumed within minutes (actually, more like a couple of moments). We’ll definitely make these again, and soon!
So glad you enjoyed them! I kind of love how easy this cookie dough comes together and of course, the simply delicious results :) Thanks!
Officially my favorite cookies. Not a single thing can be improved on this recipe! Pinned.
Thanks Milena :)
These have always been my favorite cookie Jennifer, and because they have oatmeal in them I always think I’m being a little bit virtuous :) Love your recipe!
Thanks Sue and yes, oatmeal always makes them seem better ;)
These look so crisp and delish, I know my grandkids will LOVE them (me too!)
Thanks Chris :)
Can never go wrong with oatmeal chocolate chip cookies! These look so crispy and buttery. I’d definitely be dunking a few of these in some milk :)
Thanks Dawn and yes, a big glass of milk is perfect with these :)
These are definitely pushing all my buttons Jennifer! Can’t beat the added chocolate!
Thanks Mary Ann :)
These look so delicious and crispy! We love the combination and it has been years since I’ve made a cookie like this. My cookie jar needs these new little friends!
Thanks Tricia and yes, you cookie jar needs these :)