Oatmeal Chocolate Chip Cookies – Once Upon a Chef

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Take the classic up a notch: these oatmeal chocolate chip cookies are the new favorites in the chocolate chip cookie jar!

chocolate chip oatmeal cookies on plate with glass of milk

If you’re a fan of my classic chocolate chip cookies, you’re in for a treat with this oatmeal variation. These oatmeal chocolate chip cookies strike the perfect balance of soft, chewy, and crisp. The oatmeal not only adds a satisfying texture and nutty flavor, but it also lets us pretend we’re being a tad healthier. What really sets these cookies apart, though, is using solely dark brown sugar for sweetness, instead of the usual mix of white and brown sugar. This, combined with resting the dough in the fridge for a few hours before baking, creates a complex, salty-sweet, and richly buttery flavor. Perfect for any gathering or just a cozy coffee break, these cookies are a crowd-pleaser. Don’t be surprised if they become your new favorite chocolate chip cookie recipe!

chocolate chip oatmeal cookies on parchment paper

What you’ll need to make Oatmeal chocolate chip cookies

step-by-step instructions

In the bowl of an electric mixer fitted with the paddle attachment or beaters, add the butter and both sugars.

butter and both sugars in bowl of electric mixer fitted with paddle attachment

Beat on medium speed (or high speed if using a hand mixer) for 3 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary.

butter and sugars beaten until light and fluffy

Add the vanilla and eggs.

vanilla and eggs added to mixing bowl

Beat for 2 minutes more, scraping down the sides of the bowl as necessary.

vanilla and eggs beaten into butter/sugar mixture

Add the salt and baking soda and beat briefly until evenly combined.

salt and baking soda added to mixing bowl

Add the flour and oats.

adding flour and oats to mixing bowl

Mix on low speed until the dough is uniform.

flour and oats mixed into dough until combined

Add chocolate chips.

adding chocolate chips

Mix until evenly combined.

chocolate chips mixed into cookie dough

Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours or overnight. (Alternatively, if you don’t want to wait, form the dough into balls on the baking sheets as instructed below, and chill in the fridge until firm, about 30 minutes.)

oatmeal chocolate chip cookie dough in bowl covered with plastic wrap

Scoop the dough out of the bowl in firmly packed 1.5-tablespoon balls (I use a #40/1.5-T cookie scoop with a wire trigger). For thick cookies, it’s important to really pack the dough in the scooper or with your hands.

scooping dough into firmly packed 1.5-tablespoon balls

Drop onto prepared baking sheet, spacing them about 2 inches apart.

dough balls on baking sheet spaced about 2 inches apart

Bake for 12 to 15 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet.

baked oatmeal chocolate chip cookies on baking sheet

Transfer to a wire rack to cool completely

oatmeal chocolate chip cookies on cooling rack

Repeat with the remaining cookie dough, refrigerating the dough between batches. The cookies will keep in an airtight container at room temperature for up to 3 days.

oatmeal chocolate chip cookies on plate

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Oatmeal Chocolate Chip Cookies

Take the classic up a notch: these oatmeal chocolate chip cookies are the new favorites in the chocolate chip cookie jar!

Ingredients

  • 2 sticks (1 cup) unsalted butter, at room temperature
  • ⅔ cup granulated sugar
  • ¾ cup (packed) dark brown sugar (fine to substitute light brown)
  • 1½ teaspoons vanilla extract
  • 2 large eggs
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour, spooned into measuring cup and leveled off (see note)
  • 1 cup rolled oats
  • 2 cups (12 oz) semi-sweet chocolate chips, best quality such as Ghirardelli

Instructions

  1. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and both sugars on medium speed (or high speed if using a hand mixer) for 3 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and oats, and mix on low speed until the dough is uniform. Mix in the chocolate chips.
  2. Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours or overnight. (Alternatively, if you don’t want to wait, form the dough into balls on the baking sheets as instructed below, and chill in the fridge until firm, about 30 minutes.)
  3. Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
  4. Drop the dough in firmly packed 1.5-tablespoon balls (I use a #40/1.5-T cookie scoop with a wire trigger) onto the prepared baking sheet, spacing them about 2 inches apart. For thick cookies, it’s important to really pack the dough in the scooper or with your hands. Bake for 12 to 15 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough, refrigerating the dough between batches. The cookies will keep in an airtight container at room temperature for up to 3 days.
  5. Note: I highly recommend King Arthur All-Purpose Flour for this recipe – it’s higher in protein and gluten than other brands and helps the cookies hold their shape.
  6. Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

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  • Per serving (40 servings)
  • Serving size: 1 cookie
  • Calories: 144
  • Fat: 8 g
  • Saturated fat: 5 g
  • Carbohydrates: 19 g
  • Sugar: 12 g
  • Fiber: 1 g
  • Protein: 2g
  • Sodium: 76 mg
  • Cholesterol: 22 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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