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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? You can mix it up and instead of oatmeal make a Whole Wheat Chocolate Chip Cookie.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 9/5/13 – recipe notes and photos updated 3/8/21}
I think when I was a kid I turned down an oatmeal cookie once because it had raisins in it… otherwise, I'm with you.. don't think I've turned one down.. at least not in a long, long time 🙂
And I would gobble these down in an instant!!! YUM!!!
Who can resist a stack of cookies? I'm gearing up for cookie season, and chocolate chip oatmeal are one of my favorites.
I am with ya Mary…love cookies…maybe I am related to the cookie monster. 🙂
Oatmeal cookies are so homey and make me think of my mom. Yum! These sound great with chocolate chips. I always used butterscotch chips – a personal favorite!
They are my favorite type of cookie, that's for sure. Chocolate chips, raisins, it doesn't matter, I will eat them!
Oatmeal cookies would be my first choice even if they are totally plain!
These were delicious! This one's getting written down in my recipe book, and only a very select few get that honour. 🙂 Thanks for the recipe!
Could I use cassava flour instead of the brown rice flour and tapioca starch?
Oh my God I am so proud of myself right now these cookies are delicious I basically followed it to the letter.. just sifted everything and beat the eggs first ! Omg they r delicious ! I never made gluten free before! I am excellent at normal baking though !
I chilled dough very briefly before baking. I am sure cinnamon helps too!
attempted some gluten-free coconut flour short bread the other day but I did not follow the recipe because I was at someone else’s house and I also burned them so I will not count that as my gluten-free success but this was for sure! So happy thank u! I am freezing some dough hope they bake fine later
I’m thrilled that you enjoyed the cookies, Soraya!
Did you use salted or unsalted butter?
I use salted butter in all of my recipes, Carol. Enjoy!
Could I use the chocolate chip with pudding recipe ( I make all the time)and add oats or could I use oatmeal recipe and add pudding?
I am guessing that you could do that, Kimberlee. However, I have not tested it myself.
Loved this recipe, although the Cookies on the first tray spread out too thin . I waited till the next day to bake more and they turned out perfectly! I guess the oats or the flour needed to absorb some moisture . They didn’t even taste gluten free!
I’m so glad that you’re enjoying the cookies, Nancy!
recipe does not say how many it makes…3 dozen? 4 dozen?
This recipe makes about 40 cookies.
I apologize, I do not mean to be rude. I was wondering if you have any thoughts as to how Cup 4 Cup would be in this recipe? I appreciate any response.
While it should work fine, that isn’t something I’ve tried myself.
Followed the recipe exactly and the cookies seem a bit dry, rather than the soft chewy cookie that I was expecting
Without being in your kitchen with you, it’s hard to guess what might have gone wrong, Christin. Dry cookie results are typically the result of overmeasuring dry ingredients. How do you scoop / spoon / measure your flour?
I replaced the regular flour with cup4cup gluten free all-purpose flour, and I used Hershey’s naturally flavoured cinnamon chips instead of chocolate chips, and instead of the cinnamon. My neighbors were coming back and asking me for more at Christmas!!!
First off, I love your recipes, you are one of my few go-to, tried and true sites. Have you ever frozen these, either before or after baking? I want to make some for my son & daughter-in-law who are new parents, but not sure if they will eat them all quickly enough.
Thank you Debby, I am glad you enjoy my recipes. Yes, these cookies will freeze just fine.
I made these and they were cakey and dry. I want truly chewy oatmeal cookiesis there a secret?.
Dana – It is hard to troubleshoot without looking over your should while you bake. But in my experience too much flour, over mixing or too much egg can lead to cakey cookies.