Best Oatmeal Chocolate Chip Cookies

These are the Best Oatmeal Chocolate Chip Cookies (so I’m told) because people love that they are crispy on the outside and soft on the inside, loaded with chocolate and nuts and they are completely addictive!!  This oatmeal chocolate chip cookies recipe is simple, straightforward and the cookies turn out perfect every single time!

This is the only Oatmeal Chocolate Chip Cookies recipe you’ll ever need! The cookies turn out crispy, chewy, buttery, sweet, and out-of-this-world delicious!! 

The recipe for these Oatmeal Chocolate Chip Cookies has been in my family for decades and I have made countless batches of them over the years. I used to take these cookies to work with me (when I was at my former corporate paralegal job) and they would always tell me that they were the best oatmeal chocolate chip cookies they ever had. One person even told me they were so good, I should sell them. I even had a VP of marketing ask me to let him know the next time I bring a batch of the cookies in. So take a batch of these cookies to share with your favorite peeps at work (hopefully you are blessed with some good people like I was) and watch them disappear. 

Oatmeal Chocolate Chip Cookies Recipe

The recipe for these oatmeal chocolate chip cookies makes two dozen cookies.

• Butter. Use unsalted butter for this recipe. 
• Sugar. We use a mix of light brown sugar and granulated sugar. 
• Eggs. I always use free range brown eggs. 
• Vanilla extract. Use pure vanilla extract. 
• Flour. Use all-purpose flour and give it a quick sifting, 
• Baking soda. We use 2 teaspoons of baking soda for this recipe. 
• Oats. Use quick cooking oats (NOT instant oats or rolled oats) for this recipe. 
• Chocolate chips. We use semi-sweet chocolate chips, but if you like dark chocolate, then use dark chocolate chips instead (or a mix of both).
• Nuts. We use chopped walnuts for this recipe, but you could use pecans. Nuts in cookies is a must in my family!

Find printable recipe with measurements below.

How To Make Oatmeal Chocolate Chip Cookies

1. Preheat Oven. Preheat ove to 350 degrees
2. Cream butter and sugar. Cream together the shortening and sugar. Add the eggs and vanilla extract and stir well.
3. Add flour. Add the sifted flour, baking soda and salt to the creamed butter-sugar mixture and blend thoroughly.
4. Stir in oats. Stir in the oats, chocolate chips and chopped nuts.
5. Roll into balls. Using a small ice cream scoop, scoop the dough and roll into balls. Place the balls on a cookie sheet lined with parchment paper.
6. Flatten balls. Using two fingers, slightly flatten the dough balls so they’re more like a round disc.
7. Bake cookies. Put the cookie sheet in the oven and bake for 10-12 minutes.
8. Cool cookies. Remove from oven and cool cookies on a wire rack.
9. Enjoy. Transfer the cookies to a serving dish and watch them disappear!

Cream butter with brown sugar and granulated sugar, then mix in eggs and vanilla.

Stir in sifted flour, the baking soda and salt, then add the oats, nuts and chocolate chips.

Scoop batter using a small ice cream scoop and roll into a ball and place on a cookie sheet lined with parchment paper. Using two fingers flatten the balls into round discs.  Bake cookies at 350 degrees for 10-12 minutes.

Transfer the baked cookies from the cookie sheet to a cooling rack.

Tips For Making The Best Oatmeal Chocolate Chip Cookies

1. Be sure to use quick cooking oats NOT rolled oats or instant oats.
2. Swap out the semi-sweet chocolate chips for dark chocolate chips if you like, or use a mix of both.
3. If the cookies puff up towards the end of baking, remove the cookie sheet and give it a gentle tap on the edge of the counter (put a folded dish towel on the counter first). This will quickly flatten the cookies.
4. Remove the cookies when they look a little golden around the bottom edges and have a little sheen in the center.  They may look slightly under baked on top, but the sheen will set after the cookies rest on a cooling rack. Don’t over bake these cookies. Plan on removing them from the oven after 10 minutes. You would only need to bake them longer (11 or 12 minutes) depending on how big you scooped the dough and the temperature of your personal oven. 
5. Sprinkle cookies with a little flakey salt if you like salty sweet. (Optional)

Do I Have To Sift The Flour?

You don’t have to sift the flour, but I highly recommend it. It makes the cookies light and airy. To sift the flour, I just measure out the flour and put it in a fine mesh strainer, then quickly sift it into my mixing bowl with the creamed butter and sugar. It just takes a second to do and it is well worth the extra step.

What Type Of Oats Should I Use?

Use quick cooking oats for this recipe. The pieces of oats are smaller than rolled oats so they make the cookies lighter and the edges nice and crispy. Be sure to use quick cooking oats and NOT rolled oats or instant oats. 

Do I Need To Refrigerate The Dough Before Baking?

Some cookie recipes call for the refrigeration of cookie dough before baking. For this recipe, there is absolutely no need to refrigerate the dough. After the cookie dough has been mixed, it is ready to be scooped, rolled and baked. 

Looking For More Dessert Recipes?

• Best Chocolate Chip Cookies
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• Healthy Dark Chocolate Coconut Bites
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• Healthy Dark Chocolate Bark

Continue to Content

Print

Yield: 24 cookies

Best Oatmeal Chocolate Chip Cookies

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

These are the Best Oatmeal Chocolate Chip Cookies (so I'm told) because people love that they are crispy on the outside and soft on the inside; not too sweet and completely addictive!! 

Ingredients

• 1 cup unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar (packed)
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1-1/2 cups all-purpose flour, sifted
• 2 teaspoons baking soda
• 3 cups quick cooking oats
• 12 ounces semi-sweet chocolate chips
• 1 cup walnuts, chopped

Instructions

1. Preheat ove to 350 degrees
2. Cream together the shortening and sugar. Add the eggs and vanilla extract and blend thoroughly.
3. Add the sifted flour, baking soda and salt to the creamed butter-sugar mixture and mix well.
4. Stir in the oatmeal, chocolate chips and chopped nuts.
5. Using a small ice cream scoop, scoop the dough and roll into balls. Place the balls on a cookie sheet lined with parchment paper.
6. Using two fingers, slightly flatten the dough balls so they're more like a round disc.
7. Put cookie sheet in oven and bake for 10-12 minutes.
8. Remove from heat and cool cookies on a cooling rack.
9. Transfer the cookies to a serving dish. 

Notes

Tips For Making The Best Oatmeal Chocolate Chip Cookies

1. Use fresh ingredients for the best success and best tasting cookies (flour, oats, butter, eggs and nuts).
2. Be sure to use quick cooking oats for this recipe and not rolled oats or instant oats. 
3. Swap out the semi-sweet chocolate chips for dark chocolate chips if you like, or use a mix of both.
4. If the cookies puff up towards the end of baking, remove the cookie sheet and give it a gentle tap on the edge of a counter (put a folded dish towel on the counter first). This will quickly flatten the cookies.
5. Remove the cookies when they look a little golden around the bottom edges and have a little sheen in the center.  They may look slightly under baked on top, but the sheen will set after the cookies rest on a cooling rack.
6. Don't over bake these cookies. Plan on removing them from the oven after 10 minutes. You would only need to bake them longer (11 or 12 minutes) depending on how big you scooped the dough and the temperature of your personal oven. 
7. Sprinkle cookies with a little flakey salt if you like salty sweet. (Optional)

Do I Have To Sift The Flour?

You don't have to sift the flour, but I highly recommend it. It makes the cookies light and airy. To sift the flour, I just measure out the flour and dump it in a fine mesh strainer, then quickly sift it into my mixing bowl with the creamed butter and sugar. It just takes a second to do and it is well worth the extra step.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 298Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 36mgSodium: 116mgCarbohydrates: 37gFiber: 2gSugar: 20gProtein: 4g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.