These Oatmeal Chocolate Chip cookies are the perfect mix of oatmeal and chocolate. So easy to whip up and majorly delicious; these will be your favorite cookie!
I don’t post too many baking recipes, but these Oatmeal Chocolate chip cookies are a HUGE exception! They are the perfect cookie! With heaps of oatmeal and chocolate chips, they are soft in the middle and slightly crisp on the outside. This is the best cookie ever!
I’ve shared lots of amazing cookies such as 3 Ingredient Peanut Butter Cookies and Cookies & Cream Cookies, but these take the cake! They are easy to make and everyone begs for the recipe! I closely followed the recipe from Sally’s Baking Addiction, and altered a bit to my liking!
One of the tricks to baking for me is to get all the ingredients ready beforehand. This saves a lot of time and trouble. Measure everything out and have it ready to go! Let’s cook!
How to make Oatmeal Chocolate Chip Cookies:
**scroll down for full ingredients list and printable directions**
- Start by getting all the ingredients together and measuring everything. The butter needs to be at room temperature, so let it sit out for 30 minutes before baking.
- In a medium size mixing bowl whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- Using a hand mixer or a Stand Mixer (with the paddle attachment), add butter to bowl and beat on medium/high speed until it’s smooth (1-2 minutes). Add the granulated sugar and brown sugar and mix on medium speed until creamed, about 2 minutes. Add the eggs and vanilla extract, and mix until combined. Scrape the sides and mix again for a few seconds.
- Using the mixer on a low speed, slowly add the dry ingredients. Beat slowly until completely combined. Add the oats and chocolate chips and beat on low until combined (about 30 seconds).
- Cover the bowl and place in the refrigerator for 60 minutes.
- Pre-heat the oven to 350 degrees F.
- Using large baking Sheets covered in parchment paper, scoop the cookie dough into small balls (about 3 TBS of dough) and place on the baking sheets a few inches apart.
- Place in the oven and bake for 14 minutes or until lightly browned on the edges. They will look soft. Remove from the oven and allow the cookies to sit on the baking sheets for 5 minutes. Transfer Oatmeal Chocolate chip cookies wire rack and cool completely.
These cookies are large and majorly delicious! You can add more filling if you want such as nuts (macadamia or walnuts would be delicious), cranberries, coconut, or whatever is calling out to you!
Pro Tip: Store these cookies in an air tight container. Microwave for 10 seconds before eating…SO GOOD!
Tools you may need to make these cookies:
- Hand Mixer or Stand Mixer
- Mixing bowls
- Baking Sheets (love that these COME WITH cooling racks and baking mats!)
Like desserts as much as I do? Checkout these other recipes from Domestic Superhero:
- Easy Peanut Butter Cookies (soft cookies)
- Instant Pot Almond Joy Cheesecake
- Instant Pot Snickers Cheesecake
- Carrot Cake Trifle (shortcut and homemade recipes)
- Instant Pot Applesauce (no added sugar)
- S’mores Stuffed Brownie Bites
- Milky Way Caramel Cheesecake Brownies
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These Oatmeal Chocolate Chip cookies are the perfect mix of oatmeal and chocolate. So easy to whip up and majorly delicious; these will be your favorite cookie!
- 1 ½ cup all purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 16 TBS unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed dark brown sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- 3 cups old-fashioned rolled oats
- 1 ¾ cups semi sweet chocolate chips
-
In a medium size bowl whisk together the flour, cinnamon, baking soda, and salt. Set aside.
-
Using a hand mixer or a stand mixer (with the paddle attachment), add butter to bowl and beat on medium/high speed until it’s smooth (1-2 minutes). Add the granulated sugar and brown sugar and mix on medium speed until creamed, about 2 minutes. Add the eggs and vanilla extract, and mix until combined. Scrape the sides and mix again for a few seconds.
-
Using the mixer on a low speed, slowly add the dry ingredients. Beat slowly until completely combined. Add the oats and chocolate chips and beat on low until combined (about 30 seconds).
-
Cover the bowl and place in the refrigerator for 60 minutes.
-
Pre-heat the oven to 350 degrees F.
-
Using large baking sheets covered in parchment paper, scoop the cookie dough into small balls (about 3 TBS of dough) and place on the baking sheets a few inches apart.
-
Place in the oven and bake for 14 minutes or until lightly browned on the edges. They will look soft. Remove from the oven and allow the cookies to sit on the baking sheets for 5 minutes. Transfer to a wire rack and cool completely. Store in a sealed container.
Recipe adapted from Sally’s Baking Addiction.
Rebecca St. Dizier says
I cannot find the lust of ingredients on this post. The directions are there but no ingredient amounts. Can you please repost.
Allyson says
Something glitched and the recipe card it at the bottom. I don’t know why that happened, but thank you for letting me know!
Jo says
My daughter eats these oatmeal cookies for breakfast, And I think this definitely going to be a high rotation recipe for us 🙂 Thanks for sharing!
Allyson says
Sounds like my kind of girl!
Amanda says
These look amazing I cannot wait to try it out!
Dorothy Reinhold says
One of my favorite cookies! I love that you packed them full of chocolate!
Toni says
The first batch I made quickly disappeared at my house!! It is so good!
Catalina says
I love chocolate chip cookies for breakfast! I need to make these this weekend for the next week!
Cathy says
These have the best texture!
Beth says
These look so yummy and scrumptious! Can’t wait to give this a try! My family is going to be all over these!