Oatmeal Chocolate Chip Cookies are well-loved across American households, especially during school events, holidays, and casual gatherings. You’ll find them in lunchboxes, at church potlucks, or stacked high on bake-sale tables. These cookies are part of the classic trio that includes peanut butter and sugar cookies.
I love this recipe because the oat base gives a satisfying chew, and the dark chocolate chips cut through the sweetness in just the right way. I usually pair these cookies with cold milk or black coffee. They’re quick to put together, and I don’t have to wait for dough to chill before baking. You can have warm cookies on the table in less than thirty minutes from start to finish.
This version keeps the oats whole and goes heavier on the brown sugar for better moisture. It also uses a higher ratio of bittersweet chips than most store-bought recipes, which balances the sweet dough. One small change that really matters is I used a mix of white and brown sugar. Let’s take a closer look at what Oatmeal Chocolate Chip Cookies are.
What is Oatmeal Chocolate Chip Cookies?
Oatmeal Chocolate Chip Cookies are soft-baked cookies filled with rolled oats and chocolate chips. They combine the chew of oatmeal cookies with the richness of chocolate chip ones. You get the best of both in every bite.
In the US, these cookies show up year-round – at bake sales, packed into lunchboxes, or shared after dinner. People enjoy them because they feel homemade and satisfying without being too sweet. Oats actually soak up more moisture than flour, so the cookies stay chewy for longer. Quaker helped push this combo into American homes through their old recipes printed on oatmeal boxes.
You might be surprised to know that the chocolate chip part came later. Oatmeal raisin was more common at first, especially in old cookbooks. But once people swapped raisins for chips, it stuck. Some older versions even used chopped bars instead of packaged chips.
Using rolled oats in this recipe instead of quick oats gives the cookies a nice bite. Some people toast the oats before mixing, but I like them just as they are. It keeps the prep easy, and the flavor stays familiar.
Ingredients of Oatmeal Chocolate Chip Cookies
Dry Ingredients
- All-purpose flour (1 ¾ cups)
The main structure of the dough. Measure it right to avoid dry, tough cookies. - Baking soda (1 teaspoon)
It gives the cookies lift and helps them spread just enough. Don’t switch this with baking powder, it won’t behave the same way. - Salt (½ teaspoon)
A small but necessary boost that keeps the sweetness in check and sharpens the chocolate flavor.
Sugars
- Brown sugar (1 ¼ cups)
Adds moisture and keeps the center soft. I always pack it tightly when measuring, it gives a deeper sweetness. - Granulated white sugar (8 tablespoons)
Helps build that slight crisp edge and keeps the sweetness balanced. Leaving this out changes the whole outcome.
Wet Ingredients
- Unsalted butter, softened (1 cup)
Adds richness and keeps the texture tender. The butter should be soft but not melted, it needs to hold shape. - Eggs (2)
They help bind the dough and encourage just the right spread during baking. Let them sit out until room temperature for better mixing. - Vanilla extract (2 teaspoons)
Rounds out the flavor and ties together the oats and chocolate. I use pure vanilla whenever possible.
Mix-Ins
- Quaker old fashioned oats (2 ½ cups)
These oats are what give the cookies their signature chew. Rolled oats hold their shape and won’t get soggy. - 60% Cacao bittersweet chocolate chips (2 cups)
The darker chocolate keeps the sweetness from going overboard. It melts smoothly and blends nicely with the oat base.
How This Oatmeal Chocolate Chip Cookies Stands Out
Most online versions of this cookie either go too light on the oats or overload the dough with sugar. This recipe keeps things balanced by using a generous amount of oats while holding back just enough on the sweeteners. A lot of recipes too lean on milk or semisweet chips, but I’ve found that bittersweet chocolate gives a better contrast and doesn’t make the cookie feel overly rich.
Some variations also include cinnamon or chopped nuts. I purposely left those out to keep the focus on the oat and chocolate combo. If you want extra add-ins, you can fold them in, but this base stands strong on its own.
Compared to older oatmeal cookie styles that often used shortening or margarine, this version uses real butter for a softer bite. It also skips the extra chill time, which means you can mix and bake without waiting around. Let’s get into the steps and I’ll walk you through exactly how I bake these at home.
How to Cook Oatmeal Chocolate Chip Cookies
- Preheat the oven and prep your tools – Set your oven to 375°F. While that heats up, line a baking sheet with parchment paper or a silicone mat. This helps with cleanup and keeps the bottoms from overbrowning. I also like to get my stand mixer or hand mixer ready at this point.
- Mix the dry ingredients – In a bowl, whisk together the flour, baking soda, and salt. You want them evenly combined so the baking soda doesn’t clump. This step makes sure your rise and spread stay consistent. I usually set this bowl aside after whisking.
- Cream the butter and sugars – In another larger bowl, beat the softened butter with the brown and white sugars. Keep mixing until the mixture turns light and fluffy, it should look creamy, not gritty. Add in the eggs one at a time, then pour in the vanilla. Beat again until the mixture looks smooth.
- Combine wet and dry – Slowly add the flour mixture into the butter mixture. I add it in two to three portions so it doesn’t spill or clump. Keep the mixer on low until everything blends in well. Don’t overbeat once it all comes together.
- Fold in oats and chocolate chips – Switch to a spatula or wooden spoon here. Stir in the oats and chocolate chips by hand. Folding gently keeps the dough from getting too dense. Make sure the mix-ins are evenly distributed.
- Portion the dough – Scoop out 1 tablespoon of dough for each cookie and place them a couple inches apart on your baking sheet. I sometimes roll them lightly by hand to get a neater shape. This size bakes evenly and gives the perfect chew-to-crisp ratio.
- Bake and cool – Place the sheet in the oven and bake for 9 to 11 minutes. The edges should look set, but the centers can look slightly soft, that’s normal. Let them sit on the tray for 3 minutes before moving them to a wire rack. That short rest helps them firm up without drying out.
What to Have with Oatmeal Chocolate Chip Cookies
I love oatmeal chocolate chip cookies with a tall glass of cold milk, and I often pair them with a fresh fruit plate in the afternoon. Sometimes I reach for a warm mug of coffee to balance the sweetness. These cookies shine best in simple snack moments at home or during casual meetups.
- Black Coffee – It cuts through the cookie’s sweetness and highlights the bittersweet chips. I enjoy dunking each cookie into a sip for a cozy, homey moment.
- Vanilla Milkshake – Thick, sweet, and creamy, this shake feels nostalgic and perfectly matches the oatmeal richness. I like enjoying both on movie nights for a comforting combo.
- Fresh Fruit Salad – The juicy, refreshing taste balances the chewy, chocolatey bite of the cookie. I often have this duo when I want a lighter snack with contrast. Or if you like it warm, there’s a Filipino counterpart for that called binignit.
- Iced Tea – A tall glass of unsweetened iced tea adds a crisp, clean sip between each bite. I find this pairing brings a refreshing note to a warm baked treat. Otherwise, pick this sweet tea.
- Homemade Hot Chocolate – Double chocolate joy! It echoes the chips in the cookie and warms up cold afternoons. I love serving these together at small gatherings or quiet evenings.
These cookies work well as part of a simple snack spread or even tucked into lunchboxes. The oats give them a hearty bite, and the chocolate chips never fail to satisfy. Try these pairings alongside your batch of cookies and enjoy the comforting contrast of chewy, sweet cookies with a drink or fresh dish. Enjoy your Oatmeal Chocolate Chip Cookies!
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups 60% Cacao bitter sweet chocolate chips
- 2 ½ cups Quaker old fashioned oats
- 1 cup unsalted butter softened
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups brown sugar
- 8 tablespoons granulated white sugar
Instructions
- Pre-heat the oven to 375F.
- Combine flour, baking soda, and salt in a bowl. Use a wire whisk to mix the ingredients.1 3/4 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Beat the butter and both sugars in a separate bowl using a stand mixer or hand blender. Add eggs and vanilla extract. Beat until the ingredients are well mixed.1 cup unsalted butter, 2 eggs, 1 ¼ cups brown sugar, 8 tablespoons granulated white sugar, 2 teaspoons vanilla extract
- Gradually add the flour mixture. Continue to beat the entire mixture until all are incorporated.
- Add the oats and chocolate chips and fold.2 cups 60% Cacao bitter sweet chocolate chips, 2 ½ cups Quaker old fashioned oats
- Scoop 1 tablespoon of mixture and drop in a cookie sheet. Bake for 9 to 11 minutes.
- Remove from the oven and arrange in a wire rack to cool down.
Notes
- Use real butter, not substitutes. Butter gives these cookies their soft bite and light crisp around the edges. Margarine or blends won’t hold the dough together the same way. You’ll also lose that distinct richness if you go with oil. Let the butter soften at room temperature, don’t melt it.
- Stick with rolled oats only. Old-fashioned oats keep their shape and give structure without turning mushy. Quick oats will break down too much and throw off the final bite. Steel-cut oats won’t soften fast enough in the oven. Rolled oats keep everything chewy and well-textured.
- Don’t swap in milk chocolate. This recipe calls for 60% cacao chips for a reason. Bittersweet chocolate gives a cleaner flavor and stops the cookies from tasting too sweet. Milk chocolate melts faster and can blend into the dough. I’ve tested both, bittersweet holds its shape and punch better.
- Scoop evenly and don’t flatten the dough. Each scoop should be about a tablespoon and loosely packed. Don’t press them down, they’ll spread on their own in the oven. This helps the edges set while the middle stays soft. If you shape or flatten, they might bake unevenly.
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Avoid overbaking by checking the edges, not the center
If the centers look underdone but the edges are set, that’s the time to pull them. They’ll firm up as they cool. Leaving them in too long makes the entire cookie dry. Use a timer and stick to the 9-11 minute range.
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