Oatmeal Chocolate Chip Cookies + (Video)
These oatmeal chocolate chip cookies are buttery, soft in the center, and filled with little bites of oats and melted chocolate. They are simple enough for everyday baking, but the oats give them a little extra texture that makes them especially good with a cold glass of milk or coffee.
💛 Luz made these oatmeal chocolate chip cookies for us at La Cocina de Keesha Studio. They are an easy homemade favorite with that classic combination of chocolate, butter, and oats.
If you love homemade cookies, don’t miss our Christmas Butter Cookies, New York-Style Guava and White Chocolate Cookies, and Hot Cocoa Cookies.
Tips & Tricks
- Do not overmix the flour: Stop once the dough comes together so the cookies stay tender.
- Do not overbake: The centers can still look slightly soft when you remove them from the oven. They will continue setting as they cool.
How to Keep Oatmeal Cookies Soft
The biggest thing is not leaving them in the oven too long. Around the 12-minute mark, look for set edges with centers that are still slightly soft.
Letting them finish setting on the warm baking sheet gives you a softer center instead of a dry cookie.
For more sweet treats, enjoy our Homemade Chocolate Bombs for a cozy hot drink, or try our Homemade Pumpkin Pie and Dulce de Leche Cheesecake Bites for dessert.
How to Store
Keep the cookies in an airtight container at room temperature for up to 5 days. Let them cool completely before storing.
FAQs about Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies
Ingredients
For Oatmeal Chocolate Chip Cookies
- 1 cup unsalted butter, softened 220 g
- 1 cup brown sugar
- ½ cup + 2 ½ tbsp granulated sugar
- 2 large eggs
- ¾ tsp vanilla extract
- 3½ cups all-purpose flour 420 g
- 1 tsp baking soda
- ¾ tsp salt
- ½ cup chocolate chips
- ½ cup rolled oats
Instructions
How to Make Oatmeal Chocolate Chip Cookies
- Prep: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Cream the Butter and Sugar: Beat the softened butter with the brown sugar and granulated sugar until smooth and well combined.
- Add the Eggs: Add the eggs and vanilla and mix until completely incorporated.
- Add the Dry Ingredients: In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture until a soft, workable dough forms.
- Add the Oats and Chocolate: Gently fold in the rolled oats and chocolate chips until evenly distributed.
- Shape: Portion the dough into balls in your preferred size. Place them on the prepared baking sheet and gently flatten each one.
- Bake: Bake at 350°F (180°C) for about 12 minutes, or until the edges are set and lightly golden.
- Cool: Let the cookies rest on the baking sheet for a few minutes before moving them to a cooling rack.
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