Oatmeal Chocolate Chip Cookies
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These Oatmeal Chocolate Chip cookies are my new favorite cookie recipe! They are crispy on the outside and soft and chewy on the inside! Loaded with dark chocolate chips, walnuts and shredded coconut these cookies will become your new favorite thing!
They are so addictive they are quickly becoming a “fan favorite” with some readers telling me they’ve even had them for breakfast?! Thanks to the oatmeal that’s in them!
Looking for more cookie recipes? You may also like my Kitchen Sink Cookies, Snickerdoodle Cookies, my Chocolate Hazelnut Linzer Cookies or my Chocolate and Vanilla Sugar Cookie Recipes.
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The Wet Ingredients:
Personally, I think one of the most important ingredients is butter. If you live in the United States, use salted butter, I prefer Land O Lakes brand because I think it has the best flavor. Even though the recipe calls for salt in the dry ingredients, I still use salted butter, because I find it will give you the best flavor. If you live outside the States, use unsalted because internationally salted butter is pretty salty! (Hello France, I’m looking at you!)
You’ll also need two types of sugar to get the best texture. The brown sugar will give you chewiness, while the white sugar will create crispy edges.
The Dry Ingredients:
The two arch-enemies of a soft and chewy oatmeal cookie are, funny enough, Oatmeal and Flour. Too much oatmeal and your cookie will be dense and hard. Too much flour and you’ll have a cakey oatmeal cookie. If you want soft and chewy, 3/4 cup of each is all you need!
The Mix-Ins:
- Dark Chocolate Chips. I prefer Nestle’s Dark Chocolate Morsels. They seriously are the best tasting chocolate chip with so much chocolate flavor! Since cookies, in general, can be sweet, I find the relief of a chip that’s more chocolatey than sweet is the way to go.
- Chopped Walnuts
- Unsweetened Shredded Coconut
The Process at-a-Glance:
Making cookies is such an easy process! Which makes them a bit dangerous. But essentially, it’s a process of creaming the butter and sugars until you get a nice fluffy texture.
Then add the egg and vanilla extract. Once combined you’ll add the dry ingredients and oatmeal. Then mix in the chips and other mix-ins like walnuts and shredded coconut. Scoop out the dough onto a parchment-lined cookie sheet and bake!
The Secret to a Chewy Oatmeal Cookie
After your cookies have baked for 15 minutes, pull them out when the edges are golden brown and just beginning to set in the center. They shouldn’t look wet in the center, but they won’t be golden brown in the center either.
Let the Cookies Rest!
OK, here’s the big secret! Once you take the cookies out of the oven, allow them to rest on the hot cookie sheet for at least 10 minutes, the centers will set even more from the residual heat.
This technique works even better than leaving them to bake in the oven, where they would become too browned and crumbly.
Cookies are Even Better as They Cool
Allowing a cookie to cool, may seem like torture! But if you can give these cookies just 30 minutes to cool on a cooling rack, you will be rewarded with greatness!
The cookies will become even chewier the more time they are allowed to cool, and the chocolate chips aren’t as gooey and messy! But do not despair and a warm chocolate chip can be just as good as a gooey one!
As the cookies cool, you’ll also find that the flavor will be even better too! When food is piping hot, it can lose its flavor, cooling will allow the flavor to be even more pronounced leading to a better tasting cookie!
Serve these cookies with a glass of cold milk and sail off into cookie-loving-heaven!
MORE OATMEAL RECIPES
- Make-Ahead Frozen Oatmeal Cups
- Oat Flour Banana Pancakes
- The Best Apple Cinnamon Muffins
- Blackberry Crumble with Oatmeal Crisp
If you enjoyed this cookie recipe
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Oatmeal Chocolate Chip Cookies
These Oatmeal Chocolate Chip cookies are crispy on the outside and soft and chewy on the inside! So delicious and EASY!
Ingredients
- ½ cup (120g) butter, softened
- ½ cup (100g) white sugar
- ½ cup (90g) brown sugar
- 1 egg
- 1 tbsp (15ml) vanilla extract
- ¾ cup (90g) all-purpose flour
- ½ tsp (2.5ml) baking soda
- ½ tsp (2.5ml) salt
- ¾ cup (45g) Old Fashioned Oatmeal
- ¾ cup (110g) Dark Chocolate Chips
- 1/3 cup (50g) walnuts, chopped
- 1/3 cup (50g) unsweetened shredded coconut
Instructions
- Preheat the oven to 350F(176C).
- In the bowl of an electric mixer, beat together the butter and sugars until light and
fluffy. About 5 minutes. - Then add the egg and vanilla extract. Beat together.
- In a separate, small bowl whisk together the flour, baking soda, and salt. Add the
dry ingredients to the mixer and combine, scraping down the sides as needed. Then add the oatmeal and give it a beat until combined. - Then add the chocolate chips, nuts, and coconut. Beat to combine.
- Line a baking sheet with parchment paper. Then scoop out 6 scoops of dough with a standard-sized ice
cream scooper. - Bake on the lower third rack for 15 minutes. Edges of cookies will be golden brown and
centers will be just set. They should not look wet, but “just set”. Removing
them at this stage will make them nice and chewy! - Allow the cookies to cool for 10 minutes on the baking tray. The residual heat from the
the tray will continue to set the centers. - Transfer the cookies to a cooling rack and allow to cool for 30 minutes (if you can
stand it!) the flavors will be even better as they cool, and the cookies will
have a beautiful chewy texture!
Notes
- If you live in the U.S.A use salted butter. It will give you the best flavor. I think Land O Lakes is the best quality. If you live outside the U.S.A use unsalted. I find salted butter outside the U.S.A is pretty salty!
- For the chocolate chips, I prefer Nestle's Dark Chocolate Morsels or semi-sweet. I find they have the most chocolate flavor
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 61Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 11mgCarbohydrates: 10gFiber: 1gSugar: 3gProtein: 2g
Hi Beth, love your recipes. I followed this recipe as written, except I cut the sugar by 1/2. Wondering if this is the reason why my cookies did not flatten as much as yours. They flattened about 50% only. If not, what is another reason for cookie not spreading and flattening. I did measure flour as indicated by you and all other measurements were accurate. Please advise thank you
Hi Patty, yes if the sugar was reduced in half they wouldn’t have flattened. When sugar melts as it bakes in the oven, it turns to liquid which helps the cookies spread. But for a dessert with less sugar and more natural sweeteners you could try my Vegan Brownies. They are super yummy! And easy too!
The holy grail of oatmeal cookie recipes!! Perfect texture and flavor. 🙂
I’m so glad they were a hit! 🙂
can I leave the coconut out – not a fan of coconut
I love these cookies! I made them for a gathering at my boyfriend’s family and they were a huge hit!! So good I am going to make them again for my Yahtzee Tuesday I have at my Nana’s house, and I know they are just going to love them. Thank you Beth for another yummy recipe!
Aww I love game nights! What fun! I’m so glad everyone enjoyed them! 🙂
Hi Beth, I’ve made these cookies a few times now but they keep coming out thin and crispy and they really spread out a lot. I use a smaller ice cream scoop to portion out the batter. I tried keeping the batter in the fridge before baking and even added some baking powder to see if they would stay a little fatter but it still didn’t help. I left out the coconut and nuts but not sure if that would be the problem. What am I doing wrong?
These turned out so well and did not disappoint! Just like a chocolate chip cookie but with more (much needed) depth and texture. So amazing and will become a new go-to. The only tip I would add is that it was just a little bit sweet for my taste, so I’d recommend cutting 1/4 cup of the white sugar out. Otherwise, they were caramelized, chewy, nutty, and perfect!!
My mistake; recipe indicates only 15 cookies; not 2 dozen. I would like a recipe for 2 dozen please.
Can you let me know if I can double everything to make 2 dozen cookies. Also, mine really spread out and were very flat.
Just made these cookies; only 1 dozen; not 2 dozen.
Planning to make this cookie. Looks delicious! How can I make them vegan for my daughter? Can I coconut oil in place of butter and flax meal instead of egg? Any thoughts on these substitutes? Thanks Beth!
Oh they are so good! I hope you both enjoy them! I would actually use Vegan butter instead of coconut oil, I think you’ll get more flavor that way and yes flax egg is great, or you could also use 1/4 of unsweetened apple sauce in place of the egg too! Let me know how it goes!
Can you make two pans at once to make 12 cookies or do you have to bake only 6 at a time to use the bottom rack? Thanks!
Personally, I prepare two trays but only bake one tray at a time to allow for even browning and more precise timing in the baking. It’s not that long to wait in between batches and you’ll be assured a perfectly bake cookie 🙂 Hope you enjoy!
These were a big hit. I made them according to the recipe the first time and we all loved them. I also made a version with 1/3 cup of brown sugar, 1/3 cup of white sugar and 1/3 cup of peanut butter to make up the volume of the reduced sugars. That batch was excellent as well. Terrific recipe, Beth. I think I will be make these quite frequently.
Aww YAY! I’m so glad they were a hit! These cookies are my absolute favorites so I’m so glad you enjoyed them too! Love the idea of peanut butter! I’ll have to try that! 🙂
These turned out delicious. My boyfriend has not stopped asking me to make another batch. I cut down the sugars a little bit but will add a bit more salt this time since we don’t keep salted butter on hand. Maybe I’ll sprinkle some flakey salt on top!
Oh yes salt on top would be fantastic! I’m so glad they were such a hit! 🙂 YAY!
OMG, just made this and it came out AMAZING! Thank you for sharing!
YAY! I’m so glad you enjoyed them! One of our favorites too! 🙂
I bet these would have been good but I made a major error omitting the oats! They are not mentioned in the body of the instructions and I completely forgot to add them . They spread into a big, tasty mess. 🙂
OMG Sara I’m so sorry! I just updated that! I feel terrible but glad to hear it was still tasty!? LOL! So so sorry!!
the oatmeal chocolate chip cookies seemed a little thin, 3/4 cup of flour whereas for instance the barefoot contessa uses 1 3/4 cup flour for similar ingredients Was this just a typo?
Nope 3/4 cup flour and 3/4 cup oatmeal is correct! Ina may be using more butter? Or more eggs? That would be a factor or her cookies may be thicker, cakeier etc. I’m not familiar with her recipe so it’s hard to say 🙂 But for this recipe 3/4 cup of each is all you need for the texture you see in the video and photos 🙂 I hope you enjoy!