Oatmeal Chocolate Chip Cookies

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These Oatmeal Chocolate Chip Cookies are the ultimate balance of chewy and gooey, packed with wholesome oats and melty chocolate chunks. Perfectly golden on the outside with a soft center, they are comfort in cookie form. One bite, and you’re taken back to cozy afternoons and cookie jar nostalgia.

What makes them even more special is their texture. The oats give a hearty chew, while brown sugar and butter create that tender middle that keeps you reaching for another. Whether for a bake sale, family treat, or just a solo craving fix, this cookie does not disappoint.

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What Kind of Chocolate Should I Use?

You can use either semi-sweet or dark chocolate chunks for these cookies. Chunks melt beautifully and give that puddle-of-chocolate look. Chips work too but won’t melt as dramatically. For extra richness, go for a mix of both. Milk chocolate is sweeter, but a bit of bitterness from dark chocolate balances the sugary dough perfectly.

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Ingredients for the Oatmeal Chocolate Chip Cookies

Old-Fashioned Rolled Oats
They provide the classic chew and wholesome bite that defines this cookie. Quick oats won’t give the same texture.

All-Purpose Flour
Gives the structure and body to hold everything together.

Baking Soda
A leavening agent that helps the cookies rise and stay soft.

Ground Cinnamon (optional)
Adds a warm background note that pairs beautifully with oats and chocolate.

Salt
Balances the sweetness and brings out the chocolate flavor.

Unsalted Butter
Creamed with sugar for a rich, tender dough. Make sure it’s softened for best results.

Brown Sugar
Adds moisture and depth thanks to the molasses content.

Granulated Sugar
Balances the sweetness and helps with that perfect golden edge.

Vanilla Extract
Brings aroma and depth to the overall flavor profile.

Eggs
Bind the dough and add richness.

Chocolate Chunks or Chips
The star of the show! Go generous with these for gooey pockets in every bite.

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How To Make the Oatmeal Chocolate Chip Cookies

Step 1: Cream Butter and Sugars

Start by creaming the softened unsalted butter with brown sugar and granulated sugar in a large mixing bowl. Use a hand or stand mixer and beat until the mixture is light and fluffy. This step helps create that signature chewy texture.

Step 2: Add Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. This adds moisture and richness while helping bind everything together.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon. Slowly add the dry mix into the wet ingredients and mix just until combined. Avoid overmixing.

Step 4: Stir in the Oats and Chocolate

Fold in the rolled oats and chocolate chunks or chips using a spatula. Make sure the chocolate is evenly distributed so every cookie gets a gooey bite.

Step 5: Chill the Dough

Refrigerate the dough for at least 30 minutes. This prevents the cookies from spreading too much and intensifies the flavor.

Step 6: Scoop and Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into 2-tablespoon mounds and space them apart. Bake for 10-12 minutes or until the edges are golden brown and the centers are just set.

Step 7: Cool and Serve

Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack. Serve warm for gooey centers or let them cool completely for a classic chewy cookie.

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How to Serve and Store These Oatmeal Chocolate Chip Cookies

These cookies are best served slightly warm, when the chocolate is still soft and melty. A quick 5-second zap in the microwave can bring back that fresh-baked magic. Pair them with a cold glass of milk or a hot mug of coffee for the ultimate comfort treat.

To store, keep them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the baked cookies in a zip-top bag for up to 2 months. You can also freeze the dough balls and bake straight from frozen—just add 1-2 minutes to the baking time.

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Frequently Asked Questions

How do I keep the cookies from spreading too much?

Chilling the dough before baking is key. It helps the butter firm up so the cookies hold their shape better in the oven.

Can I use quick oats instead of rolled oats?

You can, but the texture won’t be as hearty. Rolled oats give the cookies their signature chew.

Should I use chocolate chips or chunks?

Either works, but chunks melt more and give those dreamy pools of chocolate. Use what you prefer or mix both!

Can I freeze the dough?

Yes! Scoop into balls and freeze on a tray, then transfer to a freezer bag. Bake straight from frozen with a minute or two of extra time.

What if I want them extra soft?

Underbake slightly by 1 minute. The cookies will continue cooking as they cool on the sheet.

Are these cookies gluten-free?

Not as written, but you can substitute a gluten-free all-purpose flour blend and certified gluten-free oats.

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Want More Cookie Ideas with a Twist?

If you love these Oatmeal Chocolate Chip Cookies, you’ll probably enjoy these other favorites:

• Red Velvet Cookies with Cream Cheese Frosting for a tangy-sweet treat topped with dreamy frosting.
• Lemon Oatmeal No-Bake Cookies for a citrusy twist on classic oats.
• Cheesecake-Stuffed Caramel Apple Cookies for a gooey fall-inspired indulgence.
• Whipped Shortbread Cookies if you prefer buttery simplicity that melts in your mouth.
• Blueberry Cheesecake Heaven Rolls for fruity, creamy decadence in every bite.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use dark chocolate or semi-sweet? Toss in nuts or keep it classic?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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