Soft and chewy-crisp chocolate chip oatmeal cookies are packed with the good stuff - butter, rolled oats, whole grain flour, vanilla - and they're just walloped with chocolate. Easily make 'em gluten-free or with whole wheat flour for an extra boost.
These chocolate chip oatmeal cookies are sooooo good - soft AND chewy but with a hint of crispness. Oatmeal cookies are seriously some of my favorites, but please, always add chocolate chips rather than raisins!
Add a little nutritional boost by using whole grain flour in this recipe; you'll also love how it adds a nutty, tender texture alongside the whole grain rolled oats. Easily make the cookies gluten-free with oat flour, or use your choice of whole wheat flour or whole wheat pastry flour.
The dough comes together quickly and can be frozen or kept in the fridge for a few days so you can bake them whenever. A great after-school treat, or pick up some vanilla or chocolate ice cream and use the cookies to make homemade ice cream sandwiches!
Check out my gluten free oatmeal chocolate chip cookies for a similar recipe, or make gluten free oatmeal walnut cookies for another version!
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Why I love These Cookies
- They make everything better. My friend Lesli dubbed these cookies "make everything better cookies" years ago when I'd bake up big platefuls and bring them into the office in San Francisco. And really, they continue to make everything better, even when nothing is actually wrong!
- Whole grain goodness. Whole grain flour + whole grain oats give each cookie 3 grams of protein, which is more than a regular cookie offers. Plus, they just taste super, super delicious.
- Great to make ahead. The dough keeps great in the fridge - and in fact benefits from chilling for at least 24 hours - and even better in the freezer. I love making a batch or two of dough and stashing it so that I can bake cookies anytime.
Ingredients Needed
Here's a look at the ingredients in these cookies. Don't forget to check my recipe card at the end of this post for the full ingredient amounts and detailed instructions!
- Whole wheat flour - Use regular whole wheat flour or white whole wheat flour, whole wheat pastry flour, or spelt flour. For a gluten-free version, use oat flour or brown rice flour.
- Baking soda - I like baking soda in cookies to make them extra chewy - definitely more chewy than when using baking powder! Make sure it's fresh.
- Salt - Use fine sea salt or table salt.
- Butter - I like unsalted butter. If you want a more sweet-salty vibe, use salted butter.
- Brown sugar - Light or dark brown sugar is fine, your choice.
- Granulated sugar
- Eggs - Use large or medium eggs.
- Vanilla extract - Use pure vanilla extract or vanilla bean paste.
- Oats - I always use old-fashioned (rolled) oats for a deliciously textured cookie.
- Chocolate chips - Semi-sweet chocolate chips are my favorite in these cookies!
Variations To Try
- Nuts - Obviously, nuts are great in cookies (check out my gluten free walnut oatmeal cookies)! Add ½ cup chopped walnuts or pecans to the dough.
- Milk chocolate - Swap the semisweet chocolate chips for milk chocolate chips.
- Coconut - A bit of shredded coconut is so nice here. Try ½-1 cup of shredded sweetened or unsweetened coconut in the dough.
- Candy! Instead of the chips or in addition to, chop up your favorite candy - like peanut butter cups, Snickers, etc.
Step-by-Step Instructions
Check out how to make oatmeal chocolate chip cookies below in my photos!
1. Cream butter: In a large bowl, cream the butter, sugars, eggs, and vanilla.
2. Add remaining ingredients: Beat in the rest of the ingredients.
3. Form cookies: Form the cookies and place them on a lined baking sheet.
4. Bake: Place cookies in a 350F oven and bake for 15 minutes.
Tips & Recipe Notes
- Bring butter to room temperature first. For the smoothest dough that bakes into the tenderest cookies, bring the butter to room temperature on the counter (I like my butter to be easily pressed with a finger). Then, continue with the recipe.
- Brown the butter. For an undertone of nutty, caramelized flavor, brown the butter! If you do brown the butter first, let the butter cool a bit, then proceed with the recipe. You can still use an electric mixer to make the dough, or, since the butter is melted, you can use a whisk and a spoon to make the dough.
- Go gluten-free. Keep it easy, and use oat flour (or another whole grain gluten-free flour) for the whole wheat flour. Or, use an all-purpose gluten-free blend, like my homemade gluten free flour blend.
- Add a little spice. Whisk in ½ teaspoon of ground cinnamon to the flour mix for a little warmth.
- Adjust the bake time. If you like an underdone, softer cookie, bake the cookies a minute or so less. Make sure to let the cookies set and cool on the baking tray so that they don't fall apart.
- Refined sugar-free - Substitute coconut sugar for the brown sugar and granulated sugar, or use a mix of maple sugar and coconut sugar.
Make the Dough Ahead - Fridge and Freezer Options
The cookie dough can be made up to four days in advance and kept in an airtight container in the fridge. The dough will get very firm, so you may need to let it rest at room temperature for 10-15 minutes before forming the cookies.
To freeze dough, form the cookies, place them on a cookie sheet, and place in the freezer until solid. Then transfer the cookie balls to a freezer-safe container and freeze for up to three months. You can bake the cookies directly from frozen, though they may need an extra minute or two of baking time.
Proper Storage
- Counter - Keep cookies in an airtight container on the counter for up to 5 days.
- Freezer - Transfer freshly baked and cooled cookies to a freezer-safe bag and freeze them for up to 3 months. Thaw the cookies in the fridge and let them come to room temperature on the counter before eating.
More Oatmeal Recipes
Happy baking! If you make these chocolate chip oatmeal cookies, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Chocolate Chip Oatmeal Cookies
Ingredients
- 1 ½ cups whole wheat flour or oat flour (180 grams)
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup unsalted butter , at room temperature
- 1 cup light or dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups old-fashioned rolled oats
- 1 ½ cups semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together the 1 ½ cups whole wheat flour or oat flour, 1 teaspoon baking soda, and ½ teaspoon fine sea salt.
- In a large bowl using a hand mixer, beat the 1 cup unsalted butter, 1 cup light or dark brown sugar, and ½ cup granulated sugar on medium-high speed until combined and fluffy about 3 minutes. Add the 2 large eggs and 2 teaspoons pure vanilla extract and beat until combined.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. Beat in the 3 cups old-fashioned rolled oats and 1 ½ cups semi-sweet chocolate chips.
- Cover and transfer the dough to the refrigerator to chill for at least 45 minutes (and up to 3 days).
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Scoop out cookies (try 1-2 tablespoons' worth of dough depending on how large you want them), place on the trays about 1 inch apart, and bake for 13-15 minutes until set and lightly browned
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
- Bring butter to room temperature first. For the smoothest dough that bakes into the tenderest cookies, bring the butter to room temperature on the counter (I like my butter to be easily pressed with a finger). Then, continue with the recipe.
- Brown the butter. For an undertone of nutty, caramelized flavor, brown the butter! If you do brown the butter first, let the butter cool a bit, then proceed with the recipe. You can still use an electric mixer to make the dough, or, since the butter is melted, you can use a whisk and a spoon to make the dough.
- Go gluten-free. Keep it easy, and use oat flour (or another whole grain gluten-free flour) for the whole wheat flour. Or, use an all-purpose gluten-free blend, like my homemade gluten free flour blend.
- Add a little spice. Whisk in ½ teaspoon of ground cinnamon to the flour mix for a little warmth.
- Adjust the bake time. If you like an underdone, softer cookie, bake the cookies a minute or so less. Make sure to let the cookies set and cool on the baking tray so that they don't fall apart.
- Refined sugar-free - Substitute coconut sugar for the brown sugar and granulated sugar, or use a mix of maple sugar and coconut sugar.
Jennifer says
St. Helena- my hometown! Where'd you get the burrito? Hope your trip to the valley was fun :)
LesleyG says
For some reason you always make rain and soy lattes sound a lot better there than they do here. :) But not cookies. Cookies are good everywhere, right?
In my head and a little on paper I am planning a possible Southern-to-Northern California and Beyond road trip for later this summer. If it comes together, I will keep you posted. I'd love to stop and see you for some rain (or sun!) and lattes!