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The Best Oatmeal Chocolate Chip Cookies
4.6 from 3,123 votes

The Best Oatmeal Chocolate Chip Cookies

This recipe yields soft oatmeal chocolate chip cookies combining whole rolled oats with semi-sweet chocolate chips and optional raisins or nuts. The dough is chilled before baking, which helps develop texture and flavor. The resulting cookies balance chewy oats with sweet chocolate, offering a classic cookie experience enhanced by cinnamon for subtle warmth.

Prep Time
10 mins
Cook Time
11 mins
Chill Time
2 hrs
Total Time
2 hrs 21 mins
Servings: 12
Calories: 334 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 egg large
  • ½ cup butter softened to room temp, unsalted
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 ½ cups old-fashioned rolled oats not instant or quick cook, whole
  • ¾ cup all-purpose flour
  • ½ to 1 teaspoon cinnamon added to taste
  • ½ teaspoon baking soda
  • pinch salt optional and to taste
  • 1 semi-sweet chocolate chips heaping cup
  • ½ cup raisins optional and to taste, or nuts

Instructions

    Cup of Yum
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, optional raisins or nuts, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  7. Bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
  8. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

  • Cookies keep fresh sealed at room temperature for up to 1 week or frozen for up to 6 months.
  • Unbaked cookie dough can be stored refrigerated for up to 5 days or frozen up to 4 months for future baking.
  • Chilling the dough is essential for proper texture and to prevent excessive spreading during baking.
  • You may customize with optional raisins or nuts according to taste preferences.

Nutrition Information

Serving 1 Calories 334kcal (17%) Carbohydrates 38g (13%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 6g (35%) Cholesterol 36mg (12%) Sodium 82mg (3%) Fiber 2g (8%) Sugar 26g (52%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 334

% Daily Value*

Serving 1
Calories 334kcal 17%
Carbohydrates 38g 13%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 6g 35%
Cholesterol 36mg 12%
Sodium 82mg 3%
Fiber 2g 8%
Sugar 26g 52%

* Percent Daily Values are based on a 2,000 calorie diet.