Oatmeal Chocolate Chip Cookies

Classic Oatmeal Chocolate Chip Cookies

Everyone needs a good, basic oatmeal cookie recipe in their arsenal. And this is it! These Oatmeal Chocolate Chip Cookies bake up crisp around the edges, chewy and chocolaty inside with just a hint of cinnamon. They’re simple and so incredibly scrumptious, they’re sure to become a family favorite.

Raisins or Chocolate?

How do you like your oatmeal cookies? With or without raisins? With or without chocolate? Both?!

I’ll never turn down a good oatmeal cookie, but if it just has raisins in it, I always feels like it’s missing something. “Where’s the chocolate? Where’s the chocolate?”…my mind and taste buds will keep saying as I’m eating it! 😉 I don’t mind the raisins as long as there’s chocolate in there with them, but honestly I could do without the raisins and double the chocolate!!

I love the texture that oatmeal brings to a cookie and I’m obsessed with the hint of cinnamon that all good oatmeal cookies should come with. So I felt it due time to create my favorite oatmeal cookie with just chocolate chips.

Don’t Leave Out the Chocolate!

There are some cookies I I could bake over and over again and never tire of them. Like, peanut butter cookies or my lemon cookie recipe. They’re classic and comforting and satisfy my cookie craving every time I bake them. Cookie love! If you love oatmeal cookies, these are a must-bake. Of course, you could throw in some raisins if you’re that crazy about them, but don’t you dare leave out the chocolate!

What Do I Need to Make Oatmeal Chocolate Chip Cookies?

(see recipe card for measurements and details)

• Unsalted butter
• Granulated sugar
• Light brown sugar
• Large eggs
• Vanilla extract
• All-purpose flour
• Old-fashioned oats / rolled oats
• Baking soda
• Cinnamon
• Kosher salt
• Chocolate chips (I use dark chocolate)
• Baking sheets
• Parchment paper
• Cooling rack

How to Make Oatmeal Chocolate Chip Cookies

• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy.
• Add the eggs and vanilla and beat well.
• In a large bowl, whisk together the flour, oats, baking soda, cinnamon and salt.

• Gradually add dry ingredients to the creamed mixture and beat on low speed until well combined.
• Stir in the chocolate chips.
• Scoop cookie dough by heaping tablespoonfuls onto a parchment lined baking sheet. Top each scoop of dough with additional chocolate chips, if desired.
• Cover with plastic wrap and refrigerate cookie dough for at least 30 minutes.

• Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or lightly grease with non-stick cooking spray.
• Once cookie dough has refrigerated for at least 30 minutes, place balls of cookie dough a few inches apart on the prepared cookie sheets.

• Bake 10-12 minutes or until crisp around the edges and lightly browned on top. Cool on pans for a few minutes before transferring to a wire rack. Repeat with remaining dough.

How to Store Oatmeal Chocolate Chip Cookies

Store oatmeal chocolate chip cookies in an airtight container for up to 4 days.

To freeze baked cookies: Wrap cookies individually in plastic wrap. Then place in a freezer-safe container or in individual freezer-safe baggies. To defrost, let them set at room temperature, uncovered.

To freeze the cookie dough for baking later: Line a rimmed baking sheet with parchment paper. Scoop heaping tablespoon portions of dough onto the baking sheet. Scoops of dough can be close together at this point. 

Place baking sheet in the freezer to flash freeze for at least 30 minutes. Take the cookie dough out of the freezer and transfer to a freezer-safe plastic container or plastic bag. Return the dough to the freezer and store until ready to bake. Cookie dough can be stored in the freezer for up to 3 months.

To Bake Frozen Cookie Dough: When craving a cookie, simply remove the number of cookies you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 350°F for 12-14 minutes or until cookies start to light brown on top and crisp around the edges.