Oatmeal Chocolate Chip Cookies

These oatmeal chocolate chip cookies are crispy on the outside, chewy on the inside, and loaded with chocolate! They are insanely delicious, and the flavors combine to make the best cookie of all time! Oatmeal cookies are soft, chewy, and delicious — perfect when you need a quick snack or a bite of something sweet. You’ve got to try out these chewy oatmeal cookies, these fun oatmeal creme pies, and this healthier option of oatmeal apple raisin cookies!

Oatmeal Chocolate Chip Cookies

I love all kinds of oatmeal cookies, but I know that for most people, chocolate wins over raisins! I’m a little picky about oatmeal cookies. They have to be crispy on the edges and chewy through the middle. Never too thick or fluffy! These cookies are thick enough that they won’t break but thin enough that they’re not cakey. And since we can control the texture further by flattening our cookie dough balls (for thinner, chewier cookies) or leaving them tall, they really are the perfect cookie for everyone. These oatmeal chocolate chip cookies have a great base that you can use with lots of different add-ins, and I’ve included a list below so you can mix and match.

Ingredients in Oatmeal Chocolate Chip Cookies

This list of ingredients is simple, but when you taste how good these cookies are, you will want to make sure that you have this stuff on hand all the time. Trust me. You will bake these often! Check out the recipe card at the bottom of the post for exact measurements.

Flour: I used all-purpose flour for these cookies. Baking Soda and Baking Powder: These help the cookies to rise and be soft (and not flat!)Salt: The salt enhances all of the ingredients in the recipe. Butter: I used unsalted butter for these cookies. Let it sit out and come to room temperature before you use it so that it mixes in nicely with no lumps. Brown Sugar: You can use dark or light brown sugar. Granulated Sugar: This is what makes these cookies perfectly sweet! Egg: I always use large eggs when I am baking. Let your eggs come to room temperature (with your butter) before mixing them in. Vanilla Extract: Adding a splash of vanilla is always a good idea! Rolled Oats: These are also called old-fashioned oats. Chocolate Chips: I used milk chocolate chips but you can use semi-sweet chocolate chips if you prefer.

How to Make Oatmeal Chocolate Chip Cookies

You will go crazy over these cookies once you try them, so trust me when I say that it’s always worth it to double the batch to start with. Then, you can store your leftovers and eat them all week long!

Change out the Chips: Swap the chocolate chips for raisins, butterscotch chips, peanut butter chips, white chocolate chips, or even some dried cranberries to make these different every time! Coconut: Try adding ¼ cup of toasted coconut to the dough. It adds in a great taste and texture! Cinnamon: To make these perfect for the fall and winter seasons, add in ¼ teaspoon of cinnamon for a warm taste. Chill: Don’t skip this step! It’s important to let the dough chill so that the cookies don’t spread. Let them cool ON THE BAKING SHEET: Before you take the cookies off and put them on a cooling rack, let them sit on the baking sheet for a couple of minutes. They will finish baking on it!

Freeze the Dough: Unbaked cookie dough can be scooped onto a parchment-lined baking sheet and frozen. Once the scoops of dough are frozen solid, transfer them to a freezer bag. Store for up to 3 months. Storing Baked Cookies: Baked cookies can be stored in an airtight container for up to 5 days. Adding a slice of bread to the container will help keep the cookies soft and moist.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.