Chewy, crisp Oatmeal Chocolate Chip Cookies are a classic cookie that no one can resist.
As I sit here writing this post, I’m trying to think of a single time in my life when I’ve turned down an oatmeal cookie.
There’s just something about the chewy oats, the rich brown sugar and the butter.
Oatmeal Cookie Recipes
I have a serious love of oatmeal cookies. Oatmeal Raisin Cookies, Oatmeal Toffee Cookies, Old Fashioned Iced Oatmeal Cookies, Peanut Butter Oatmeal Cookies, and these Coconut Lover’s Oatmeal Cookies just to name a few.
Chewy, thick, Chocolate Chip Peanut Butter Oatmeal Cookies are a treat that we’ve enjoyed for a lot of years now.
Around the holidays that might turn into Orange Spice Oatmeal Cookies, Cranberry White Chocolate Chip Oatmeal Cookies, or Oatmeal Butterscotch Cookies, but a plain oatmeal chocolate chip?
Somehow they just never appealed to me, until now.
Oatmeal Chocolate Chip Cookies
My husband requested oatmeal chocolate chip cookies this past weekend and these cookies were the result of that craving. They disappeared lightning fast and the whole family enjoyed them.
I’m now a very happy fan of Oatmeal Chocolate Chip Cookies and am sure to be making these every bit as often as I make my beloved Oatmeal Raisin Cookies.
Don’t miss all of the Gluten Free Dessert Recipes on this website.
Oatmeal Chocolate Chip Cookie Recipe
- Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth. Add the sugars and continue beating until the mixture is light and fluffy, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.
- Whisk together the dry ingredients. Gradually add them to the wet ingredients, half at a time. Stir until fully combined. Add the chocolate chips and stir again.
- Using a medium-size scoop for larger cookies or a rounded tablespoon for small cookies, drop the dough onto a large baking sheet lined with a parchment-lined baking sheet.
- Bake for 8-10 minutes. Remove from the oven before the cookies are browned and when they still look soft, but not wet in the center. Let the cookies cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking.
- Transfer to a cooling rack and then store in an airtight container. The cookies will keep well for several days.
Oatmeal Chocolate Chip Cookies
Ingredients
- ¾ cup butter softened
- ½ cup white sugar
- 1 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups old fashioned rolled oats
- 1¼ cups all-purpose flour*
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
- 1¼ cups chocolate chips
*Gluten-Free Alternative
- 1 cup brown rice flour
- ½ cup tapioca starch
Instructions
- Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth. Add the sugars and continue beating until the mixture is light and fluffy, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.
- Whisk together the dry ingredients. Gradually add them to the wet ingredients, half at a time. Stir until fully combined. Add the chocolate chips and stir again.
- Using a medium-size scoop for larger cookies or a rounded tablespoon for small cookies, drop the dough onto a large baking sheet lined with a parchment lined baking sheet.
- Bake for 8-10 minutes. Remove from the oven before the cookies are browned and when they still look soft, but not wet in the center. Let the cookies cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking.
- Transfer to a cooling rack and then store in an airtight container. The cookies will keep well for several days. Enjoy!
Nutrition
{originally published 9/5/13 – recipe notes and photos updated 3/8/21}
Megan says
My new favorite cookie recipe!!
Mary Younkin says
I’m so glad you love the cookies, Megan!
V Connors says
Can u use almond flour? Then sugar sub.?
Mary Younkin says
For gluten-free cookies, I prefer the alternative listed in the recipe of brown rice flour and tapioca starch.