Julie Clark
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Oatmeal Chocolate Chip Cookies
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A scrumptious, soft and chewy oatmeal chocolate chip cookies recipe. These cookies are great to make in a hurry. No need to chill the dough.
You know and love our cinnamon raisin oatmeal cookies. They are thick, chewy and buttery. And for those of you who want nothing to do with anything raisin but still love oatmeal cookies, this recipe is for you.
We took that same recipe, swapped out the raisins for chocolate (both chips AND shaved chocolate for the ultimate chocolate chip cookie). We’ve been asked for several years if we had an oatmeal cookie recipe with chocolate chips. This is the one we often make at home, so today I’m sharing our cookie variation with you.
About this Oatmeal Chocolate Chip Cookies Recipe:
- Flavor: The flavor of this cookie recipe is sweet, with a warm chocolate and nut flavor. They taste like a bowl full of chocolate chip oatmeal so are very comforting.
- Texture: The cookies are soft and thick, but stay chewy thanks to the oats and the brown sugar. Like I said above, they are chunky and loaded with texture.
What kind of oats do you use for cookies?
For this cookie recipe, I use rolled oats or sometimes called old fashioned oats. Rolled oats give the cookies a soft, chewy texture and a nutty flavor.
Will this recipe work with quick oats or instant oats? Yes, but they will absorb the liquids in the recipe differently and the cookie itself will have a different (most likely drier) texture.
I do not recommend using steel cut oats.
What kind of chocolate chips are best for cookies?
I prefer a combination of semi-sweet chocolate and dark chocolate chips in my cookies. Milk chocolate is just not for me when it comes to chocolate chip cookies.
For the best texture, use chocolate chips and bar chocolate. Use a sharp knife to shave the chocolate bar into fine chunks. The shaved chocolate will melt into the cookie, while the chocolate chips hold their shape. The combination is unbeatable. One bite and you’ll be hooked as well.
While any chocolate chips and chocolate bars will do, I prefer a high quality chocolate chip such as Guittard or Ghirardelli.
How to Make Oatmeal Chocolate Chip Cookies
- Prepare. Preheat oven to 350ºF. Prepare baking sheets by lining them with parchment paper or nonstick baking mats.
- Mix the wet ingredients. In a large bowl, using a hand mixer or stand mixer with the paddle attachment, cream together the butter, sugars, eggs, and vanilla until smooth.
- Mix the dry ingredients. Stir together the flour, baking soda, and salt in a separate small or medium bowl.
- Combine. Add the flour mixture to the wet ingredients and mix until combined, scraping the sides of the bowl as needed. Mix in the chocolate chips, chopped chocolate and walnuts.
- Scoop. Using a cookie scoop, drop cookie dough balls onto prepared cookie sheets. Flatten slightly with the bottom of a glass if you’d like the cookies to be flatter. Sprinkle the tops with coarse sugar if desired, or press a few chocolate chips into the top of the cookies before baking. This makes them extra pretty.
- Bake. Bake 10 minutes. Don’t overbake. Let them cool for 2-3 minutes on the cookie sheets before them to a wire rack to cool completely.
Recipe Variations
- Try butterscotch chips for a butterscotch oatmeal cookie.
- Instead of walnuts, try other nuts such as pecans or even pistachios.
- White chocolate chips and cranberries are a great pair for oatmeal cookies.
Oatmeal Chocolate Chip Cookies
A scrumptious, soft and chewy oatmeal chocolate chip cookie recipe. These cookies are great to make in a hurry. No need to chill the dough!
Servings 36
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Ingredients
- 1 cup salted butter room temperature
- 1 cup packed light brown sugar 220 grams
- 1/2 cup granulated sugar 100 grams
- 2 large eggs
- 1 teaspoon vanilla extract 6 grams
- 1 1/2 cups all-purpose flour 195 grams
- 1 teaspoon baking soda 5 grams
- 1/2 teaspoon salt 3 grams
- 3 cups old fashioned rolled oats 312 grams
- 1 1/2 cups semi-sweet chocolate chips
- 4 ounces bittersweet dark chocolate chopped
- 1 cup chopped walnuts
- coarse sugar for topping optional
Instructions
- Preheat oven to 350ºF. Prepare baking sheets by lining them with parchment paper or nonstick baking mats.
- In a large bowl, using a hand mixer or stand mixer with the paddle attachment, cream together the butter, sugars, eggs, and vanilla until smooth.
- Stir together the flour, baking soda, and salt in a separate small or medium bowl.
- Add the flour mixture to the wet ingredients and mix until combined, scraping the sides of the bowl as needed.
- Mix in the oats until combined.
- Mix in the chocolate chips, chopped chocolate and walnuts.
- Using a cookie scoop, drop cookie dough balls onto prepared cookie sheets. Flatten slightly with the bottom of a glass if you'd like the cookies to be flatter.
- Sprinkle the tops with coarse sugar if desired, or press a few chocolate chips into the top of the cookies before baking. This makes them extra pretty.
- Bake 10 minutes. Don't overbake.
- Let them cool for 2-3 minutes on the cookie sheets before them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days. Freeze cookies for up to 8 weeks.
Notes
If you don’t have a kitchen scale, measure the flour carefully so you don’t end up with too much flour in the cookies, which would make them dry. Carefully spoon the flour into the measuring cup, then level it off with a knife. Don’t pack the flour in the cups.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 36 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 210kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 114mg | Potassium: 121mg | Fiber: 2g | Sugar: 13g | Vitamin A: 177IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg
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Walnuts are one of my least favorite flavors. (I think cilantro would be the worst.) I use coconut in my chocolate chip cookies instead of nuts.
I used 1 cup semi sweet chocolate chips and 1 cup of raisins, as my husband loves this combination, added a sprinkle of cinnamon, my black 1 ounce scoop made 36 cookies, baked for 12 minutes, rotating halfway through, I didn’t flatten them, they were perfect!
This recipe looks amazing I’ve read it a few times where do you add the oats ? I don’t see that in the instructions ? I’m guessing with the dry ingredients! I’m going to make them and give it a whirl they look soooo good!
I noticed you use salted butter in these. That’s different. What’s the reason behind that?