good oatmeal chocolate chip cookie recipe

Written ByJenny Smyth Posted on
good oatmeal chocolate chip cookie recipe
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The Best good oatmeal chocolate chip cookie recipe

I’ve been making this good oatmeal chocolate chip cookie recipe for years, and it’s still a favorite in our household. My kids love helping me in the kitchen, measuring out the ingredients and mixing the dough. The smell of fresh cookies baking in the oven is one of my favorite scents, and it always gets everyone excited.

I’ve tweaked this recipe over time to make it healthier, using rolled oats instead of all-purpose flour and reducing the amount of sugar. But don’t worry, they still taste amazing. The combination of chewy oats and gooey chocolate chips is a match made in heaven.

I like to use high-quality chocolate chips for the best flavor. This recipe makes a big batch of cookies, perfect for a family gathering or potluck. And the best part?

They freeze well, so I can make a batch and store them in an airtight container for up to 2 months. My family loves these cookies so much that they’re often requested as a special treat. I’ve even started making them for my husband’s work gatherings, because everyone loves them.

The key to this recipe is using the right ratio of oats to chocolate chips – not too many oats or not enough chocolate! And don’t overmix the dough, or your cookies will end up tough.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

4.9 from 1381 votes

These chewy oatmeal chocolate chip cookies are a classic favorite, perfect for a snack or a treat. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 24Cuisine: InternationalCalories: 170

🥘Ingredients

For the Dry Ingredients

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups old-fashioned oats

For the Wet Ingredients

1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract

For the Add-Ins

1 cup semi-sweet chocolate chips

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Line a baking sheet with parchment paper.
3In a medium bowl, combine flour, baking soda, cinnamon, and salt.
4Stir well to ensure all ingredients are evenly distributed.
Set aside.
5In a large bowl, using an electric mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
6Scrape down the sides of the bowl as needed.
7Beat in the egg and vanilla extract until well combined.
8The mixture should be smooth and creamy.
9Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
10Be careful not to overmix.
11Fold in the oats and chocolate chips until evenly distributed.
12Using a tablespoon or small ice cream scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
13For a more uniform shape, roll the dough into balls before placing on the baking sheet.
14Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
15The centers may still look soft, but that is okay as they will firm up as they cool.
16Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 170 kcal🧈Total Fat: 8g💛Saturated Fat: 4.5g❤️Cholesterol: 25mg🧂Sodium: 140mg🌾Total Carbs: 23g🥦Dietary Fiber: 1g🍬Sugars: 14g🥩Protein: 2g

📝Notes

Tips: For a chewier cookie, slightly underbake them. For a crispier cookie, bake them a minute or two longer. Store in an airtight container at room temperature for up to 5 days.

Watch Video Of How Oatmeal Chocolate Chip Cookies Works

These good oatmeal chocolate chip cookies are perfect for any occasion – whether it’s a family gathering or just a quick snack.

They freeze well and can be stored in an airtight container for up to 2 months.

One of my favorite things about this recipe is how versatile it is – you can customize it to fit your dietary needs by using different types of chocolate chips or nuts.

❓ Frequently Asked Questions About Oatmeal Chocolate Chip Cookies

Q: What type of oats should I use?

A: Rolled oats are best for this recipe, as they have a softer texture than steel-cut oats and will give your cookies a better consistency.

Q: Can I use milk chocolate chips instead of semisweet?

A: Yes, you can use milk chocolate chips if you prefer a sweeter cookie. However, keep in mind that milk chocolate has a higher sugar content than semisweet chocolate, so you may want to reduce the amount of sugar in the recipe.

Q: How do I ensure my cookies don’t spread too much?

A: To prevent cookies from spreading too much, make sure to chill your dough before baking and use parchment paper on your baking sheet.

Q: Can I make these cookies gluten-free?

A: Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend.

Q: Do I need to refrigerate these cookies after baking?

A: No, you don’t need to refrigerate these cookies after baking. In fact, it’s best to store them at room temperature in an airtight container for up to 5 days.

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