Oatmeal Chocolate Chip Cookies recipe - soft and chewy cookies with oats and chocolate chips. Thanks to melted butter, the dough is easy to stir up - no mixer needed!
OATMEAL CHOCOLATE CHIP COOKIES
I bake cookies almost every week. Our favorites include Soft and Chewy Peanut Butter Cookies and Oatmeal M&M Chocolate Chip Cookies. Now these beauties joined the collection and everyone loves them! These are one of the best oatmeal cookies you will make. So easy to whip up the dough and bake into golden cookies with crispy edges and chewy center.
HOW TO MAKE OATMEAL CHOCOLATE CHIP COOKIES?
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In a large bowl, whisk together the dry ingredients. In another mixing bowl, stir together butter vanilla, both sugars and egg.
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Add the wet ingredients to dry ingredients and stir until combined. The dough will be sticky. Add chocolate chips and mix in well.
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Cover the bowl with saran wrap and place in a fridge for at least 2 hours to overnight.
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When ready to bake, line baking sheet with parchment paper or silicone baking mat. Preheat oven to 350 degrees F.
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Scoop the dough with a medium size cookie scoop (1 and ½ Tablespoon size). Place scoops of dough on prepared baking sheet, spacing them 2" apart. Add a few chocolate chips on each scoop, if desired.
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Bake cookies for 13 to 15 minutes. For me, 14 minutes was the magic number. Let cool on sheet for 5 minutes, then transfer onto a cooling rack.
CHILLING THE DOUGH
I love this recipe because I can whip up the dough in minutes without pulling out my mixer. I use melted butter to make it so all I need to do is stir it all up in a bowl. Then cover with plastic wrap and chill. I know, I know. Chilling a cookie dough is torture but here it is important. It will make the cookies bake thicker and they won't spread into puddles. I always make this dough in the evening and let it chill overnight. Baking cookies while my kiddos are still asleep and having a batch ready for them when they wake up - I love that! Happy Mamma moments. 😀
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In the morning, it's ready to be scooped (no rolling required!) and baked.
WHAT TO ADD TO OATMEAL COOKIES?
You can use any chocolate in this dough. I had a bag of milk chocolate chips on hand and that's what I used. I love milk chocolate in my cookies! You can add chopped nuts and raisins or craisins. You can skip the cinnamon but I love oatmeal cookies with this warm spice. I also love adding cloves, mostly because I am obsessed with it. 😀
MORE OATMEAL COOKIES RECIPES:
Pumpkin Oatmeal Chocolate Chip Cookies
Oatmeal M&M Chocolate Chip Cookies
Old-Fashioned Iced Oatmeal Cookies
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out! 😀
OATMEAL CHOCOLATE CHIP COOKIES RECIPE
Oatmeal Chocolate Chip Cookies Recipe
Ingredients
- 1.5 cup old-fashioned oats not quick cooking
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves optional
- ½ teaspoon salt
- ½ cup unsalted butter melted, cooled, 1 stick
- ½ teaspoon pure vanilla extract
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 cup chocolate chips (any kind will work: milk semi-sweet or white)
Instructions
- In a large bowl, whisk together the dry ingredients (oats, flour, baking powder, baking soda, cinnamon, cloves (if using), salt.
- In another mixing bowl, stir together butter vanilla, both sugars and egg. Stir until well combined.
- Add the wet ingredients to dry ingredients and stir until combined. The dough will be sticky.
- Add chocolate chips and mix in well.
- Cover the bowl with saran wrap and place in fridge for at least 2 hours to overnight.
- When ready to bake, line baking sheet with parchment paper or silicone baking mat.
- Preheat oven to 350 degrees F.
- Scoop the dough with medium size cookie scoop (1 and ½ Tablespoon size). Place scoops of dough on prepared baking sheet, spacing them 2" apart. Add few chocolate chips on each scoop, if desired.
- Bake cookies for 13 to 15 minutes. For me 14 minutes was the magic number.
- Let cool on sheet for 5 minutes, then transfer onto cooling rack.
Sharon says
I need high altitude instructions. I live at 7,000 feet. This recipe sounds wonderful and I’d love to make them, I just need help with additions and subtractions for high altitudes. Thank you so much for your help!
Mary says
Just made these for my sons Boy Scout meeting. 1st set was a little dry. May have to do 13 minutes. Overall simple to make and great looking cookies.
Ria says
I’ve never been a cookie maker. In the past they always end up too hard or burnt. Lately i’ve been looking for recipes and came across this one and i’m so glad. I will confess i didn’t melt the butter just let it sit out for a day. I also only refrigerated the dough for an hour. They still turned out perfect!
Anna says
Hi Ria! That's fantastic! Thank you so much for trying my recipe. I am glad the cookies were a hit!
Paula says
I’m wondering if I can skip the chilling. Does it make a difference??
Anna says
Hi Paula! I recommend chilling the dough, however, you can bake two or three cookies right away and see if you like them. Hope this helps!