Oatmeal Chocolate Chip Cookies. These cookies are the perfect combination of chewy and crispy with the added wholesome deliciousness of oatmeal and of course a little chocolate indulgence too.
Perfect Oatmeal Chocolate Chip Cookies
Updated October 10, 2018 with new photos and option for metric measurements.
It’s the first day of school here in Newfoundland and also the first day of cookie season in the Parsons household and we’re starting the year right with these perfect oatmeal chocolate chip cookies. They are a real kid classic after school snack with a tall glass of cold milk.
Most of the time these days, our cookie batches don’t even make it to after school! Both of my kids are in Junior High which is right around the corner from our house, so coming home for lunch with several friends tagging along is a daily occurrence here.
Both of my kids are excellent cookie bakers and there are almost always freshly baked cookies available in our counter top cookie jar. From chocolate chip, to oatmeal to peanut butter cookies, it seems at least one of the bakers in this household manage to keep the jar filled.
Perfect Oatmeal Chocolate Chip Cookies
Wonder why we have so many kids visit, huh? These soft, crispy edged, chewy cookies will undoubtedly be made many times during the school year. Have a great school year folks!
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Aunt Aggie’s Peanut Butter Cookies
For another all time kid classic after school cookie please check out this decades old family recipe from my Aunt Aggie. They are The Best Peanut Butter Cookies I’ve ever tried.
- 1 1/3 cups flour
- 1/2 cup large rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/4 cups chocolate chips
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Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.
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In a medium sized bowl whisk together flour, rolled oats, salt, and baking soda.
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In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
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Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips.
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Chill the dough thoroughly. Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown
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around the edges, about 12-15 minutes, depending on cookie size.
Total time does not include an hour to chill the dough
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Sue/the view from great island
September 6, 2012 at 8:30 pmI think I need to add these to the care packages I’m sending to my college girls…they look perfect!
Kel
January 16, 2013 at 1:03 amJust wanted to say thanks– this is now my go to chocolate chip cookie recipe. It’s exactly how I love my cookies, chewy and crisp at the edges, and strongly vanilla flavored. Making it for the third time today. Thanks for posting it!
Anonymous
January 19, 2013 at 1:49 pmBest oatmeal chocolate chip recipie EVER! Thank you for sharing, making these for the third time this week! 🙂
Marina
October 16, 2014 at 2:57 pmThese are amazing!! I left out about 2 tbsp. of both brown and white sugar because i used smarties instead of choc. chips. soooo yummy and soft and chewy. this will be a go-to recipe from now on. thanks!
Barry C. Parsons
October 16, 2014 at 7:23 pmMy daughter loves using M&M’s in hers. She sometimes uses them and chocolate chips! She likes to go overboard sometimes, like her old man. LOL!
Gretchen
December 22, 2014 at 10:39 pmThese are so effin yummy! Chewy yet crisp – and I even used a gluten free flour! Superb! Thank you for posting!
Barry C. Parsons
December 24, 2014 at 9:15 amImpossible to eat just one. They really are the best. So glad you love them too.
Erin
November 23, 2015 at 9:33 pmYou had me at, “It’s the first day of school here in Newfoundland…”.
As a resident Maritimer living in Ontario for about, ooh, two years too long now, I needed a little home. So I’ll be making these tonight for another Maritime friend coming over for a little kiddo play time, and I already know they’re going to be the best chocolate cookies I’m ever going to make because I’ve never known a food to come out of NFLD that wasn’t the best thing I’ve ever tasted.
Thanks a bunch!
Jenn
March 3, 2018 at 12:43 pmMine did not flatten what wonder why? They still taste good but not thin crispy and chewy. I replaced the butter for margarine I wonder if that’s the problem.
Barry C. Parsons
March 12, 2018 at 4:16 pmi always use butter.
Patti
July 25, 2018 at 5:23 pmI tried these today. I am not a baker but how could I go wrong right? Well I did. They are not at all like your picture. Not soft and chewy. More round and dry. They stayed the same shape as when I placed them on the tray. Where did I wrong? They are tasty though!!!! Help!!!
Barry C. Parsons
August 23, 2018 at 12:38 pmIt sounds like me you overmeasured the flour. Spoon flour into the measuring cup and level the top with the back of a knife. Using a measuring cup to scoop flour out of the bag, often compacts the flour, causing an over measurement.Also if you used anything but real butter, I cannot vouch for how any baking recipe will turn out.
Rose Sporring
October 11, 2018 at 12:54 pmHi Barry: I have not tried your chocolate oatmeal cookies yet but have tried most of the cookies, squares and they are super delicious. Visited Newfound last year on a tour and all the food was great. Thanks so much for all the recipes that you have posted.
Cindy
October 13, 2018 at 2:11 amIs there anything i would need to do differently for high altitude?
Barry C. Parsons
October 25, 2018 at 11:06 amI live at sea level. No experience with this.
Chrissy
October 29, 2018 at 12:30 pmHi, I’m a novice and this will be the first time among cookies. Do I use room temp butter or melted (microwaved butter) ? So do I chill in the fridge for an hour or freezer? And lastly my son isn’t a fan of the oats can I throw them in the food processor to make the oats a little smaller? Thank you
Barry C. Parsons
October 29, 2018 at 2:40 pmDo not melt the butter. Chill in the fridge. I’m thinking ground oatmeal would act like flour and they might be too dry.
Danielle
November 3, 2018 at 4:47 pmCan I make these in advance and freeze the dough for later? If i was to do this, how long would I bake from frozen?
Barry C. Parsons
November 20, 2018 at 10:34 amThaw dough first. Then treat as normal.
Nicole H.
November 22, 2018 at 9:17 pmHi Bill! Greetings from chilly Ottawa! I just made these for my three teens and they came out perfectly! They were a real hit! I made mine a bit smaller and they only took 10 mins to bake. Thank you for posting this!
Peggy
January 15, 2019 at 9:52 amJust took them out of the oven…tried one and ABSOLUTELY the best cookie I have ever had!!!!
Marilyn
February 1, 2019 at 5:17 pmThese are awesome, thank you so much for the recipe! I made them gluten free by substituting ground oats* and ground coconut (ground in a coffee grinder) for the flour. I used real butter and a bit of coconut oil/ghee combined. I used 1 cup of coconut sugar rather than half brown and half white., and no vanilla because it’s so expensive now: ( I really miss vanilla! But they were the perfect combination of chewy and crispy, made me feel like a kid again. I put “best oatmeal chocolate chip cookie” into google and this came up on the second page. This should have been first! * Although some people who are gluten intolerant or celiac cannot have oats at all, I don’t find oatmeal bothers me at all so please use your own judgment.
Kristine
February 4, 2019 at 5:23 pmI just made these and love them. I used an ice cream scoop to measure and they still kept there shape. Will so be making again.
Marilyn
February 5, 2019 at 4:13 pmI’ve commented already (don’t see it yet though) but I have made these several times since and I have to say what a perfect recipe this is. I’ve been subbing ground oatmeal and ground coconut for the flour and using about 3/4 cup coconut sugar (no white sugar at all). Although it is perfect as is, I was finding it still a bit too sweet for me so today decided to replace some of the sugar with ground flax seeds, and the cookies still came out perfectly. Thank you so much for this recipe, I bake a lot of cookies and this is truly the best and easiest to bake and experiment with recipe I have ever found.
Judy Parsons
February 5, 2019 at 8:45 pmAfter 50 some odd years I had managed to lose my mom’s oatmeal chocolate chip cookie recipe. I jumped on Pinterest and started scrolling thru photos looking for the ones that looked like mom’s and found your recipe. I made them without any adjustments and they were absolutely perfect! Thanks for sharing!
Betty Duffett
March 18, 2019 at 9:34 pmI just tried your Oatmeal CHOCOLATE Chip cookie recipe and just like every other recipe i have tried from your blog, they are AMAZING!! Crispy on the outside and soft and chewy on the inside! Simply perfect! Thank you again for another fabulous cookie recipe! I did add extra chocolate chips though simply because I am a chocoholic 💖
Lisa
April 28, 2019 at 2:44 pmHi!
Just wondering if i can use cane sugar instead of brown sugar for this recipe. Will it affect the taste and texture?
thanks
Barry C. Parsons
May 9, 2019 at 3:31 pmPossibly, but I have no experience with that.