The Best Oatmeal Chocolate Chip Cookies

If you love both chocolate chip and oatmeal cookies, this recipe is a must try and sure to be a new family favorite!

I remember when I went to make oatmeal cookies one day and my husband made the grossest face when I pulled out the raisins. I know he isn’t a fan of traditional oatmeal raisin cookies but I just had a hankerin. However, after he asked if I could modify my recipe and make them oatmeal CHOCOLATE CHIP cookies, I looked at him like he was nuts because I had NEVER heard of that before. Well, apparently I am the crazy one and have been living under a rock. I ended up changing around my initial recipe and came up with these delicious little gems!

I love this recipe because it’s so easy and yields a decent amount of cookies, so it’s perfect to make when we have guests coming over or if I need to bake something for an event.

Tips and Tricks

• Biggest thing that helps me is making sure the butter is SOFT. Take it out the night before if you know you wont remember to earlier in the day that you plan to bake them.
• After I mix the dough, I pop it into the fridge for about 10 minutes. It’s easier to work with and holds the round shape way better. This would also work if you want to prep the dough ahead of time, too!
• This recipe makes just under 6 dozen cookies if you are sure to keep them to a 1 T size scoop (I use this one to make sure they are exact and uniform in size) so I like to freeze most of them after baking and pull a few out here and there for a snack or dessert. If I don’t do this, all 6 dozen will be gone within 48 hours.
• If you don’t want to freeze pre-made cookies and love the ooey gooey-ness of fresh baked cookies every time, scoop your dough onto some cookie sheets and flash freeze them, and then put them into a freezer bag. Then, anytime you want fresh cookies, you have the cookie dough ready to go! Bake them in the oven or even your air fryer!
• I always add salt to the dough itself BUT to amp it up, right when you take them out of the oven and they are still mushy when you touch them, sprinkle more salt on top. This just takes them to the next level, trust me.
• If you aren’t going to free hand the size of your cookies and want to go for a 1 T uniform size, I prefer to use mini chocolate chips.

Rolled Oats vs. Steel Cut Oats

I like to use rolled oats (also called old fashioned oats) for my cookies. They tend to be a more mild flavor, not as nutty as steel cut oats, and rolled oats give a softer texture, which is what I want for a cookie. I tried this recipe once with steel cut oats and it tasted like el dente oatmeal basically and just didn’t compare.

What you will need

1 C (2 sticks) of softened butter

3/4 C brown sugar

3/4 C sugar

2 large eggs

1.5 tsp vanilla (you can use less, we love our vanilla in this house)

2 C flour

2.5 C rolled oats

1 tsp baking soda

1/2 tsp salt

1/2 bag of chocolate chips (again, I recommend mini chocolate chips!)

How to make oatmeal chocolate chip cookies

Preheat oven to 350 degrees F and prepare cookie sheets with parchment paper

Cream together butter and sugars (I use my stand mixer) add the eggs and vanilla.

Scrape the bowl and go ahead and add the flour; I add 1 C, mix, and then add another C, and mix.

After the flour is mixed, I add the baking soda and make sure its well incorporated (I mix on high to really get it mixed in there)

Mix in oats and salt

Take your bowl from the mixer and add your chocolate chips (measure these with your heart as there should not truly be a limit, but if you must, I stick to about 1.5-2 C or half of a standard bag of chocolate chips) – mix with a spoon.

If you are able to, chill dough for at least 10 minutes in the fridge.

After it is chilled, scoop dough in 1 T balls onto your lined cookie sheets.

Bake at 350 degrees for about 9-11 minutes .

When you remove from oven, immediately sprinkle with salt on top.

Eat over the next few days or store in the freezer!