Today I am sharing yet another delicious and easy chocolate chip cookie. This time I combined it with oatmeal, creating a super chewy and fun cookie: chocolate chip oatmeal cookies. It’s my favorite twist on my regular oatmeal cookies, which I love to vary!
If you’ve checked the recipes I have featuring oats, like this apple oatmeal cookie, you know how much I love to play around with a base recipe. This chocolate chip oatmeal cookie has it all:
While you can add lots of different things to these chewy oatmeal cookies, the base ingredients are pretty simple. Do make sure to double check the full ingredients in the recipe card below.
Making these chocolate chip and oatmeal cookies is pretty straightforward. You start by combining the butter together with the two sugars. This is easiest to do in a food processor. Cream them together until you have a smooth mixture.
Add the egg and vanilla, and mix it until smooth. Add the flour, oats, baking powder and the salt all at the same time and mix this into a dough.
At this point the dough will be slightly sticky, which is what you want and perfectly fine. Add the chocolate chips into the dough quickly. If the dough feels too sticky to handle you can chill it in the fridge but it is not a must for this recipe.
You can scoop the dough into balls (using spoons or a cookie scoop) like you would do for regular chocolate chip cookies and place them on a baking sheet lined with parchment paper. You can flatten the dough balls slightly if necessary.
Bake them in the preheated oven for about 12 to 15 minutes or until the edges start to turn golden brown. Take them out of the oven and let them cool down on a wire rack.
You can store these oatmeal chocolate chip cookies in an airtight container outside of the fridge for up to a week.
Absolutely! They freeze perfectly. You can even freeze the dough balls and bake them straight from the freezer (just add a few minutes to the baking time). To freeze the dough balls, first freeze them on a tray and then transfer to a freezer bag. That way you’ll always have a fresh cookie on hand.
If you haven’t noticed yet, I have a great love for all things related to chocolate chip cookies, and varying them is one of the things I love to do. So the ever growing list of chocolate chip cookie recipes is expanding, but you can start with a few favorites below:
I wouldn’t necessarily call these cookies healthy. Yes, they do contain more fiber due to the oatmeal, but they also contain quite a bit of sugar.
Old-fashioned rolled oats work best for this recipe. They give the cookies a nice texture. Quick oats can be used, but the cookies will be softer and less chewy. Avoid steel-cut oats as they’re too hard for this recipe.
You can, but the texture will be different. Instant oats absorb more moisture, resulting in softer, less structured cookies.
No, chilling isn’t necessary for this recipe. However, if your dough feels too sticky or your kitchen is warm, chilling it for 20-30 minutes can make it easier to handle and help prevent spreading.
You can, but using both granulated sugar and brown sugar gives the best balance of sweetness and chewiness. Brown sugar adds moisture and a deeper flavor.
Absolutely! Try chopped nuts, raisins, dried cranberries, coconut flakes, or white chocolate chips. Just keep the total amount of add-ins about the same.
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
Have fun baking!
