I don’t know about you, but I always crave cookies that feel homemade, warm, and full of love. One day, I was making plain oatmeal cookies, and I thought, “Wait… why not add chocolate chips?”
That little idea turned into my absolute favorite cookie recipe. These cookies are chewy in the middle, slightly crispy on the edges, and full of gooey chocolate chips.
Trust me, once you bake them, you’ll keep coming back for more.
Why You’ll Love These Oatmeal Chocolate Chip Cookies
These cookies are special because they have the perfect mix of textures—soft and chewy inside, but with a little crisp around the edges.
The oats add a nice bite, while the chocolate chips bring sweetness. They’re not overly fancy, just pure comfort in every bite.
Ingredients You’ll Need
You don’t need anything fancy. Here’s what you’ll need:
- Butter – makes cookies soft and rich.
- Brown sugar & white sugar – for sweetness and chewiness.
- Eggs – helps everything hold together.
- Vanilla extract – adds flavor.
- All-purpose flour – the base of the dough.
- Baking soda – helps cookies rise.
- Salt – balances sweetness.
- Old-fashioned oats – gives that chewy texture.
- Chocolate chips – the star of the show!
Step-by-Step: How to Make Oatmeal Chocolate Chip Cookies
1. Cream Butter and Sugars
Start by mixing butter with both sugars until creamy. This step makes cookies soft and fluffy.
2. Add Eggs and Vanilla
Mix in eggs one by one, then add vanilla. This gives flavor and structure.
3. Mix Dry Ingredients
In another bowl, whisk flour, baking soda, and salt. Slowly add this to the wet mix.
4. Add Oats and Chocolate Chips
Now comes the fun part—fold in oats and chocolate chips. Don’t overmix, just enough so everything comes together.
5. Scoop and Bake
Scoop dough onto a baking sheet, leaving space between cookies. Bake at 350°F (175°C) for 10–12 minutes, until the edges are golden but the center looks a little soft.
6. Cool and Enjoy
Let cookies cool for a few minutes before eating. They will set as they cool, staying chewy in the middle.
Tips for the Best Cookies
- Chill the dough for 30 minutes if you want thicker cookies.
- Use old-fashioned oats, not quick oats, for the best chewy texture.
- Add a pinch of cinnamon if you like a warm flavor twist.
- Don’t overbake! Pull them out when the center still looks soft.
Variations You Can Try
- Add nuts – walnuts or pecans give a nice crunch.
- Use dark chocolate – for a richer taste.
- Add raisins – if you want a more classic oatmeal cookie style.
- Sprinkle sea salt on top – for that bakery-style taste.
How to Store These Cookies
- Room temperature: Keep in an airtight jar for up to 5 days.
- Fridge: Lasts for about a week.
- Freezer: Store dough balls in the freezer and bake whenever you want fresh cookies.
FAQs About Oatmeal Chocolate Chip Cookies
Q: Can I use quick oats instead of old-fashioned oats?
A: Yes, but the texture will be softer. Old-fashioned oats give the best chewy bite.
Q: Why are my cookies flat?
A: The butter may have been too soft or melted. Chill the dough before baking for thicker cookies.
Q: Can I make them less sweet?
A: Yes! Reduce sugar slightly or use dark chocolate chips.
Q: Can I make these gluten-free?
A: Use a gluten-free flour mix and certified gluten-free oats.
Q: Can I freeze the dough?
A: Absolutely! Freeze dough balls, then bake straight from the freezer. Just add 1–2 extra minutes to baking time.