Oatmeal Chocolate Chip Cookies – thestayathomechef.com

Recreate your youth with Oatmeal Chocolate Chip Cookies! They are sweet and chocolatey, with the most wonderful texture from the oats, and enjoyable for the entire household to make!

Oatmeal chocolate chip cookies on a wire rack with a glass of milk.

We are everything about re-creating and refining the traditional dishes we matured with, and oatmeal chocolate chip cookies are as traditional as they come. We in some cases questioned if grownups were attempting to deceive us into consuming healthy oatmeal, however we have actually grown and found out that oatmeal chocolate chip cookies were never ever about attempting to be healthy. They are simply plain old scrumptious! That included texture of the oatmeal changes your common plain chocolate chip cookie into one incredible cookie.

  • Can I double this dish?

    Yes! Cookie dishes generally double rather quickly. This dish makes roughly 20 to 24 cookies, depending upon how big or little you make them. Just double all of your components for roughly 48 cookies. You will require to either work in batches, or utilize 4 baking sheets.

  • Can I utilize routine rolled oats?

    Yes, you can replace routine rolled oats for the fast oats. Both of these kinds of oats work well in this dish.

  • Sugars:

    The mix of white and brown sugar makes this cookie so splendidly chewy. You will absolutely wish to utilize both, instead of stick with just granulated sugar.

  • Raisins:

    Raisins in oatmeal cookies are another conventional cookie. If you choose raisins to chocolate, proceed and replace them in. You might even utilize both raisins and chocolate!

  • Cinnamon:

    We enjoy the included taste from the cinnamon. It sets so well with the oatmeal! Nevertheless, it is totally optional.

  • Nuts:

    If you enjoy nuts in your cookies, we highly recommend chopped pecans in your oatmeal chocolate chip cookies. If you don’t enjoy nuts or have allergies, you can definitely leave them out.

  • Cooking Time Modifications:

    If you want a crispier cookie, bake for 14 minutes.  If you prefer a chewy cookie that holds together, bake for 10 minutes. For that perfect crips ring around the outside and a soft center, bake for 12 minutes.

  • Storage Instructions:

    Store any leftovers in an airtight container or bag for up to 7 days. However, in our house, we eat them all within 2 days!

If you like this recipe, you may be interested in these other delicious cookie recipes:

A hand dunking an oatmeal chocolate chip cookie in a glass of milk.
A hand dunking an oatmeal chocolate chip cookie in a glass of milk.

Recreate your childhood with Oatmeal Chocolate Chip Cookies! They are sweet and chocolatey, with the most delightful texture from the oats, and fun for the whole family to make!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes


  • 1 cup salted butter softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 2 cups chocolate chips , milk or semi sweet
  • 1 1/2 cup quick oats
  • 3/4 cup chopped pecans (optional)


  • Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone baking mat.

  • In the bowl of a stand mixer, add butter, brown sugar, and white sugar and mix on low using the paddle attachment. Increase to medium and mix until smooth, about 1 minute.

  • Add in the eggs and vanilla extract and beat until just combined, about 30 seconds.

  • Add in all purpose flour, cinnamon, baking powder, baking soda, and salt. Mix until combined. Add in the quick oats and mix until combined.

  • Pour in the chocolate chips, pecans(if using) and mix in using the paddle attachment or use a large spoon or rubber spatula to fold in.

  • Scoop dough into 2 inch balls. Place onto prepared baking sheets, 12 per pan.

  • Bake in the 350 degree oven for 10-12 minutes, until tops are golden brown.

  • Let cool on pan 15 minutes before serving warm, or transfer to a wire rack to cool totally.


  • For a crispier cookie, bake for 14 minutes.  For chewy softer cookies, bake for 10 minutes. 
  • Shop any leftovers in an airtight container or bag for approximately 7 days. 

Serving: 1big cookie | Calories: 392kcal | Carbohydrates: 52g | Protein: 6g | Fat: 18g | Hydrogenated Fat: 9g | Trans Fat: 1g | Cholesterol: 56mg | Salt: 226mg | Potassium: 118mg | Fiber: 2g | Sugar: 26g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg

Jobber Wiki author Frank Long contributed to this report.