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Oatmeal Chocolate Chip Cookies

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These Oatmeal Chocolate Chip Cookies are the perfect thick and chewy cookies. Loaded with oatmeal and chocolate chips, you will definitely want more than one!

Overhead shot of oatmeal chocolate chip cookies in a pile, on a gray napkin.

These cookies, ya’ll! So good, and I’m calling this my favorite cookie recipe of 2019. Ok ok, they are my ONLY cookies I’ve shared this year so far, but still!

Over the holidays, I was making ALL the cookies. Sugar cookies, shortbread cookies, snickerdoodles, and all the sweet things. So when Josh (our oldest) requested chocolate chip cookies for Christmas Day, I was shocked. He said there is nothing better than a chocolate chip cookie, and I think he is right. THESE cookies have an additional ingredient (oatmeal!), and is my personal fav.

I’ve made so many batches of these cookies lately, trying to get it just right. It’s a dang good thing me and my guys are such a great team. I like to bake. They like to eat!

Overhead shot of oatmeal chocolate chips laid out on a cooling rack, on a white background.

Here’s what I love about this oatmeal chocolate chip cookie recipe:

  • Ultra chewy. This comes from from the granulated sugar/brown sugar combo.
  • The PERFECT texture from the combo of old fashioned oatmeal and flour.
  • The sweetness that comes from the vanilla and cinnamon.
  • Chocolate-y GOODness.

This recipe makes a perfect 28 cookies, as seen below. They fit perfectly in the container below!

Here’s what I do to help give them maximum height.

  • Make the dough.
  • Chill the dough for at least two hours.
  • Form the dough into 28 cookie balls.
  • Make the balls irregular shaped by making them taller than a round ball would be. VERY important!
  • Stick the cookie balls in the freezer while you preheat the oven, and take them out right before you bake them.
Overhead shot of 28 balls of oatmeal chocolate chip cookie dough balls in a clear container.

Other Oatmeal-y cookies:

All of these oatmeal cookies are unbelievably awesome. 😀

FAV cookies of 2019! How about you?

Overhead shot of a stacked curve row of oatmeal chocolate chip cookies, on a gray napkin.

Make these cookies next: No Bake Peanut Butter Bars

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead shot of oatmeal chocolate chip cookies in a pile, on a gray napkin.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies are the perfect thick and chewy cookies. Loaded with oatmeal and chocolate chips, you will definitely want more than one!
4.8 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: oatmeal chocolate chip cookies, oatmeal cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 28 cookies
Calories: 216kcal
Author: Sue Ringsdorf

Ingredients

  • 1 cup unsalted butter – 2 sticks at room temperature
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 Tablespoon vanilla – I use Watkins vanilla
  • 2 1/2 cups old-fashioned oatmeal
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 3/4 cups semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees.
  • In a large standing mixer, cream the butter and sugars together until creamy. Add eggs and vanilla and mix.
  • In a separate bowl, combine all dry ingredients – oatmeal, flour, baking soda, salt, and cinnamon.
  • Pour dry ingredients with wet ingredients, and mix until just combined. Gently add chocolate chips. (I mix chips in by hand.)
  • Place dough in refrigerator for two hours or overnight. The purpose for this step is to keep the cookies from getting too flat.
  • Using a 1/4 cup measuring scoop, roll cookie dough into balls and place on cookie sheets. 
  • Bake for 12 – 13 minutes, or until cookies are very slightly browned on top. Remove to cooling racks.

Notes

Here’s what I do to help give the cookies maximum height.
  • Make the dough.
  • Chill the dough for at least two hours.
  • Form the dough into 28 cookie balls.
  • Make the balls irregular shaped by making them taller than a round ball would be. VERY important!
  • Stick the cookie balls in the freezer while you preheat the oven, and take them out right before you bake them.

Nutrition

Calories: 216kcal | Carbohydrates: 25g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 132mg | Potassium: 102mg | Fiber: 1g | Sugar: 15g | Vitamin A: 230IU | Calcium: 20mg | Iron: 1.4mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

6 Comments

  1. Judy Buerkle says:

    Made the dough last night and baked this morning. Soooo yummy and moist!

    1. Suebee Homemaker says:

      Hi Judy! I’m so glad you enjoyed the cookies. They are Mike’s favorites! Thanks so much for your feedback. 🙂

  2. I love chocolate chip oatmeal cookies! These look so rich and delicious ♥

    1. Suebee Homemaker says:

      They really are delish! Thanks for your feedback, Natalie! 🙂

  3. Michael Joseph Ringsdorf says:

    I love oatmeal. I love chocolate chips. I love cookies. This recipe is awesome!

  4. The best ? ever and I would know! Please give these a try!

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