Oatmeal Chocolate Chip Cookies + Video Recipe

In my kitchen today I whipped up some Oatmeal Chocolate Chip Cookies blending softened unsalted butter with rich brown sugar followed by old fashioned rolled oats and generous semisweet chocolate chips. Every bite represents a perfect mixture of familiar ingredients, promising a satisfying indulgence. I always enjoy this classic recipe.

I first experimented with these cookies when I was looking for a twist on the regular chocolate chip recipes I used to make. I combined 1 cup of softened unsalted butter with both light brown and granulated sugars to create a sweet, rich base that really sets the stage.

I then mixed in 2 large eggs and 2 teaspoons of vanilla extract before folding in a blend of all-purpose flour, baking soda, and salt. The real magic starts when I add 3 cups of old fashioned rolled oats and 1 1/2 cups of semisweet chocolate chips.

Watching the video I made, you’ll see how each step gives these cookies a thick, soft, and chewy texture, unlike any regular cookie. I love how this oatmeal chocolate chip cookie recipe takes a beloved classic and gives it a unique, decadent twist that you’ll have to try for yourself.

It’s a fun chip cookie recipe with a serious flavor punch.

Why I Like this Recipe

I really like this recipe for a bunch of reasons. First, I love how the cookies always come out thick, soft and chewy even though they got that satisfying crunch from the oats. Second, it’s super sweet and buttery and the chocolate chips melt ever so nicely, which gives every bite an awesome mix of flavors. Third, the whole process is really easy to follow – mixing ingredients and not overdoing it keeps the cookies from turning tough, and even a beginner like me can nail it most times. Lastly, the smell when they bake fills the whole house and makes me feel all warm and excited for a tasty treat.

Ingredients

• Unsalted butter adds rich taste and moisture to cookies giving them a tender bite.
• Light brown sugar offers a sweet caramel flavor and helps cookies stay chewy.
• Old fashioned rolled oats provide hearty fiber, texture, and a wholesome feel inside each cookie.
• Semisweet chocolate chips deliver melty bursts of sweet richness in every delicious bite.
• All-purpose flour gives structure and helps bind ingredients together for a perfect texture.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups old fashioned rolled oats
• 1 1/2 cups semisweet chocolate chips

How to Make this

1. Preheat your oven to 350°F and line a couple of baking sheets with parchment paper so the cookies dont stick.

2. In a large bowl, cream together the unsalted butter, packed light brown sugar and granulated sugar until the mixture is light and fluffy.

3. Beat in the two eggs one at a time, then stir in the vanilla extract until its well mixed.

4. In a separate bowl, whisk together the all-purpose flour, baking soda and salt.

5. Gradually add the dry ingredients to the butter mixture, stirring slowly until everything is just combined. Dont overmix it or the cookies may turn out tough.

6. Fold in the old fashioned rolled oats carefully then mix in the semisweet chocolate chips evenly.

7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough room (about 2 inches apart) for the cookies to expand.

8. Bake in the preheated oven for about 10-12 minutes. The cookies should look golden around the edges, but still soft in the middle.

9. Remove the baking sheets from the oven and allow the cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

10. Once cooled, enjoy your thick, chewy Oatmeal Chocolate Chip Cookies with a cold glass of milk or share them with family and friends.

Equipment Needed

1. Preheated oven set to 350°F
2. Baking sheets lined with parchment paper
3. A large bowl for creaming the butter and sugars
4. A second bowl for whisking together the flour, baking soda, and salt
5. Measuring cups and spoons for accurate quantities
6. An electric mixer or whisk to combine your wet ingredients
7. A spatula or wooden spoon for mixing and folding in the oats and chocolate chips
8. A cookie scoop or rounded tablespoon for portioning out the dough
9. A wire cooling rack to let the cookies cool completely

FAQ

Oatmeal Chocolate Chip Cookies + Video Recipe Substitutions and Variations

• Unsalted butter: You can use equal amount of coconut oil or margarine if you don’t have butter handy.
• Light brown sugar: Try using dark brown sugar instead, it adds a richer molasses flavor which works nice too.
• Eggs: If you’re short on eggs you can mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg, let it sit a few minutes.
• All-purpose flour: You might substitute with whole wheat flour (use a bit less since it absorbs more liquid) or a gluten free flour blend, but that might change the texture a little.
• Semisweet chocolate chips: You could experiment with dark chocolate chips or even a mix of white and dark if you want a different twist.

Pro Tips

1. Make sure your butter and eggs are room temp before mixing, coz if they’re too cold, the dough might not blend well and your cookies could turn out denser than desired.
2. Don’t overmix the dough after adding the dry ingredients, it can really make the cookies too tough. A few lumps here and there is totally okay, trust me.
3. Try letting your cookie dough chill in the fridge for like 20 minutes before scooping it out. This helps control how much they spread in the oven.
4. Keep an eye on the cookies near the end of their bake time, since every oven is different. If they start turning too brown, take them out right away cause they’ll keep cooking on the sheet.