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.
I like dark chocolate chips at 50% cocoa in this recipe but you can use any kind you like.
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.
Perfect Oatmeal Chocolate Chip Cookies
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.
Ingredients
- 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
Instructions
- In a medium sized bowl whisk together flour, rolled oats, salt, and baking soda.
- In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
- Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips.
- Chill the dough thoroughly. Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart.
- Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.
- Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.
Notes
Total time does not include an hour to chill the dough
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Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 192 Total Fat 9g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 3g Cholesterol 24mg Sodium 141mg Carbohydrates 27g Net Carbohydrates 0g Fiber 1g Sugar 17g Sugar Alcohols 0g Protein 2g
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
I think I need to add these to the care packages I’m sending to my college girls…they look perfect!
Just 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!
Best oatmeal chocolate chip recipie EVER! Thank you for sharing, making these for the third time this week! 🙂
These 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!
My 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!
These are so effin yummy! Chewy yet crisp – and I even used a gluten free flour! Superb! Thank you for posting!
Impossible to eat just one. They really are the best. So glad you love them too.
You 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!
Mine 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.
i always use butter.
I 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!!!
It 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.
Hi 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.
Is there anything i would need to do differently for high altitude?
I live at sea level. No experience with this.
Hi, 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
Do not melt the butter. Chill in the fridge. I’m thinking ground oatmeal would act like flour and they might be too dry.
Can I make these in advance and freeze the dough for later? If i was to do this, how long would I bake from frozen?
Thaw dough first. Then treat as normal.
Hi 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!
Just took them out of the oven…tried one and ABSOLUTELY the best cookie I have ever had!!!!
These 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.
I 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.
I’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.
After 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!
I 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 💖
Hi!
Just wondering if i can use cane sugar instead of brown sugar for this recipe. Will it affect the taste and texture?
thanks
Possibly, but I have no experience with that.
Hi Barry,
Good recipe. The instructions are OK but there is one obvious flaw which I am surprised at.#1 says preheat the oven. #5 says chill the dough. Seems like a contradiction, especially as the chill dough step is really important. No one wants their oven pre-heating for an hour or more. So, over to you.
You must be amazed that people are still finding and using this recipe for over 6 years now. I am amazed. Glad it is still floating about on the internet because I just discovered it this year. Works well with Pamela’s gluten free flour (the only one I use after trying GF flours for 2 years of really sad baking.
Wonderful to see Nfld from afar. I used to live there in my 20s and am still enamoured with all things Nfldish. Will be seeing Come From Away this summer. Best wishes, Nora
These are amazing!! My entire family loved them – adults and kids!