These are hands down the best oatmeal chocolate chip cookies recipe I have made. I have adjusted this multiple times and this time I think I perfected it! These cookies are perfect for the chocolate chip lover in your life! They are big, hearty cookies with just the right amount of crispiness on the outside and soft gooiness on the inside.
Now when I say that these cookies are good, I am not exaggerating. My husband is a chocolate chip connoisseur, and he loves them! I don’t think there is any food he loves more than chocolate chip cookies and he has given this recipe high praise. I would highly recommend pairing these with a very cold glass of milk! Yummm! I guarantee that they won’t last long.
Over the years, I have probably made thousands of chocolate chip cookies, and I think this recipe results in the perfect cookie. You can also use this as a base that can be decked out with all kinds of add ins to change it up. In the past, I have added a shaved chocolate bar to the dough to give it an even chocolatier flavor. It would also be great with raisins, nuts, peanut butter chips, toffee chips or M&M’s. You may find that because of the addition of the oatmeal, this creates a dough that is a bit drier than other recipes, but I promise that the cookies will be nice and soft on the inside.
I would love to get your opinion, so if you make this recipe, please give me your thoughts.
How I Make The Best Oatmeal Chocolate Chip Cookies
- I use one stick of salted butter and one stick of unsalted butter. I think it adds just enough salt to make the chocolate flavor pop.
- Use room temperature butter. If I know that I am going to be baking at some point during the day, I take the butter out of the refrigerator in the morning so that it’s at the right temperature when I am ready to bake. If it is a last minute thing, then I pop the butter in the microwave for about 20 seconds to soften it.
- Scrape down your bowl often so that all the ingredients combined really well.
- Mix the chocolate chips in with a wooden spoon to make sure there is chocolate in every bite.
- Roll the dough into golf ball sized cookies and space them at least 2 inches apart on your cookie sheet.
- Bake the cookies for 6 minutes, then flatten the cookies with a spatula and bake for an additional 4 minutes.
- Do not overbake the cookies. They may not look like they aren’t done, but they are. The cookies will continue to cook on your cookie sheet when you remove them from the oven.
- Cool for 10 minutes or so on the cookie sheet and then transfer them to cool completely on a wire rack.
A few more recipes for the chocolate chip lovers in your life:
Looking for something a little different? Try one of these traditional Italian recipes:
The Best Oatmeal Chocolate Chip Cookies
- ½ cup butter 1 stick unsalted, at room temperature
- ½ cup butter 1 stick salted, at room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 ½ cups flour
- 2 ½ cups rolled outs
- ½ teaspoon salt
- 1 tsp baking powder
- 1 tsp baking soda
- 12 oz chocolate chips
- Preheat your oven to 375°.
- Combine flour, oatmeal, salt, baking powder and baking soda in a medium bowl.
- In a large bowl, cream together the butter, sugar and brown sugar with an electric mixer.
- Continue beating the butter mixture while you add in the eggs and vanilla. Make sure that the eggs are completely blended into the butter and sugar.
- Add in the dry ingredients and mix until it is all incorporated, scraping down the sides often.
- Mix in the chocolate chips. Make sure the chips are mixed in well.
- Roll the cookies into balls about the size of a golf ball and place 2 inches apart on a cookie sheet lined with parchment paper.
- Bake for 6 minutes, flatten the cookies with a spatula and continue to bake an additional 4 minutes.
- Remove from the oven and cool for 10 minutes on the cookie sheet, then transfer the cookies to a wire rack to cool completely.