Recreate your childhood with Oatmeal Chocolate Chip Cookies! They are sweet and chocolatey, with the most delightful texture from the oats, and fun for the whole family to make!
We are all about re-creating and perfecting the classic recipes we grew up with, and oatmeal chocolate chip cookies are as classic as they come. We sometimes wondered if adults were trying to trick us into eating healthy oatmeal, but we have grown and learned that oatmeal chocolate chip cookies were never about trying to be healthy. They are just plain old delicious! That added texture of the oatmeal transforms your typical plain chocolate chip cookie into one amazing cookie.
Can I double this recipe?
Yes! Cookie recipes typically double rather easily. This recipe makes approximately 20 to 24 cookies, depending on how large or small you make them. Simply double all of your ingredients for approximately 48 cookies. You will need to either work in batches, or use 4 baking sheets.
Can I use regular rolled oats?
Yes, you can substitute regular rolled oats for the quick oats. Both of these types of oats work well in this recipe.
Sugars:
The mix of white and brown sugar makes this cookie so wonderfully chewy. You will definitely want to use both, rather than stick with only granulated sugar.
Raisins:
Raisins in oatmeal cookies are another traditional cookie. If you prefer raisins to chocolate, go ahead and substitute them in. You could even use both raisins and chocolate!
Cinnamon:
We love the added flavor from the cinnamon. It pairs so well with the oatmeal! However, it is completely optional.
Nuts:
If you enjoy nuts in your cookies, we highly recommend chopped pecans in your oatmeal chocolate chip cookies. If you don’t enjoy nuts or have allergies, you can definitely leave them out.
Cooking Time Modifications:
If you want a crispier cookie, bake for 14 minutes. If you prefer a chewy cookie that holds together, bake for 10 minutes. For that perfect crips ring around the outside and a soft center, bake for 12 minutes.
Storage Instructions:
Store any leftovers in an airtight container or bag for up to 7 days. However, in our house, we eat them all within 2 days!
If you like this recipe, you may be interested in these other delicious cookie recipes:
- Nutella Stuffed Churro Cookies
- 5 Ingredient Peanut Butter Cookies
- Chocolate Chip Shortbread Cookies
- Perfect Cowboy Cookies
Oatmeal Chocolate Chip Cookies
- 1 cup salted butter softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2Â 1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon (optional)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 2 cups chocolate chips , milk or semi sweet
- 1 1/2 cup quick oats
- 3/4 cup chopped pecans (optional)
- Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer, add butter, brown sugar, and white sugar and mix on low using the paddle attachment. Increase to medium and mix until smooth, about 1 minute.
- Add in the eggs and vanilla extract and beat until just combined, about 30 seconds.
- Add in all purpose flour, cinnamon, baking powder, baking soda, and salt. Mix until combined. Add in the quick oats and mix until combined.
- Pour in the chocolate chips, pecans(if using) and mix in using the paddle attachment or use a large spoon or rubber spatula to fold in.
- Scoop dough into 2 inch balls. Place onto prepared baking sheets, 12 per pan.
- Bake in the 350 degree oven for 10-12 minutes, until tops are golden brown.
- Let cool on pan 15 minutes before serving warm, or transfer to a wire rack to cool completely.
- For a crispier cookie, bake for 14 minutes. For chewy softer cookies, bake for 10 minutes.Â
- Store any leftovers in an airtight container or bag for up to 7 days.Â