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Home » Recipes » Cookies

Oatmeal Chocolate Chip Cookies

April 15, 2021 by brooke 10 Comments

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These oatmeal chocolate chip cookies are the perfect combination of a chewy and crispy cookie, loaded with oats, chocolate a little bit of cinnamon and some flaked salt to top them off.

Oatmeal cookies lined up with one broken in half.

OATMEAL CHOCOLATE CHIP COOKIE

Anyone who knows me knows I love an oatmeal cookie, it's just usually my browned butter oatmeal raisin cookies that I prefer. But these cookies loaded with all that dark chocolate seem to work for me. It's like the perfect oatmeal and chocolate chip cookie combined. They're chewy on the inside with the crispy edges that leave you feeling so satisfied. And then don't forget the little bits of flaked salt on top. It is always the best ending!

two large cookies with puddles of dark chocolate and flaked salt

INGREDIENTS YOU NEED TO MAKE THESE OATMEAL CHOCOLATE CHIP COOKIES

  • Butter
  • Dark brown sugar
  • Granulated sugar
  • Large eggs
  • Vanilla
  • Cinnamon
  • Salt
  • Baking Powder
  • Baking Soda
  • All-purpose flour
  • Old-fashioned oats
  • Dark chocolate chunks or chips
  • Flaked sea salt

CAN I USE SOMETHING OTHER THAN DARK CHOCOLATE

Absolutely! I love the flavor profile that dark chocolate lends to this particular cookie with the oats, cinnamon and salt. But milk chocolate would work great too. And you're welcome to add nuts or dried fruit to these too. I know lots of people love that in their oatmeal cookies. I just prefer to keep this recipe a little more simple.

5 cookies stacked on white plate

WHY THESE OATMEAL CHOCOLATE CHIP COOKIES ARE SO GREAT

These cookies come together really quickly. I am a firm believer that you don't need to let your butter and eggs sit out very long before making cookies. So you can set them on your counter for a few minute while you prep the other ingredients and chop your chocolate. The dough for these cookies can easily be made in 15 minutes or less!

These cookies are also great because the little extra butter and oats help them stay fresh longer. Store them in an airtight container for a few days and they will stay nice and soft. Or if you're like me you will bake a few and store the rest of the cookie dough for freshly baked cookies every night. I always love to prep my dough the night before I am going to make cookies if I can, but when I can't it's no problem with these cookies.

cookie on the left corner with a bite taken out of it

HOW TO MAKE THESE COOKIES

  1. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set aside.
  2. Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
  3. Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
  4. Slowly mix in cinnamon, salt, baking powder, baking soda and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Add oat and mix on low until incorporated. Fold in chocolate chunks or chips.
  5. Scoop the dough into desired size cookie balls. I like to use a 4 tablespoon scoop for these. Top with flaked salt.
  6. Bake for 14-15 minutes, or until the edges start to turn golden brown. Top with a little extra salt flakes.
closeup of cookies all in a row touching

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.

oatmeal chocolate chip cookies on a paper.

Oatmeal Chocolate Chip Cookies

brooke
These oatmeal chocolate chip cookies are the perfect combination of a chewy and crispy cookie, loaded with oats, chocolate a little bit of cinnamon and some flaked salt to top them off.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 30
Calories 285 kcal

Ingredients
 
 

  • 1¼ cup butter
  • 1⅓ cup dark brown sugar light brown is also fine
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla
  • 2 teaspoon cinnamon
  • 1½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2⅓ cup all-purpose flour
  • 3½ cup old-fashioned oats
  • 15 oz chopped dark chocolate bar or chips
  • flaked sea salt

Instructions
 

  • Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set aside.
  • Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
  • Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
  • Slowly mix in cinnamon, salt, baking powder, baking soda and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Add oat and mix on low until incorporated. Fold in chocolate chunks or chips.
  • Scoop the dough into desired size cookie balls. I like to use a 4 tablespoon scoop for these. Top with flaked salt.
  • Bake for 14-15 minutes, or until the edges start to turn golden brown. Top with a little extra salt flakes.

Notes

The butter and eggs should not be completely chilled from the fridge, but should also not be room temperature. I try to let them sit out for about 15-30 minutes before I begin my cookie making!
Feel free to substitute with any kind of chocolate that you prefer. 
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 285kcalCarbohydrates: 35gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 33mgSodium: 246mgPotassium: 167mgFiber: 3gSugar: 18gVitamin A: 260IUVitamin C: 1mgCalcium: 38mgIron: 3mg
Keyword chewy, chocolate, cookies, crispy edges, oatmeal
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Paige

    May 01, 2021 at 11:35 pm

    Can I sub flour for almond flour?

    Reply
    • brooke

      May 02, 2021 at 5:03 pm

      I've never done that, so I'm not sure how they'd turn out. Almond flour is definitely different than all-purpose.

      Reply
  2. Dayna Mattsson

    June 07, 2021 at 8:48 am

    5 stars
    When I made these my family loved them. They baked up so pretty, I felt like a professional. My husband had one every morning for breakfast until they were gone. Thanks again Brooke for another winner!

    Reply
    • brooke

      June 07, 2021 at 3:57 pm

      that's my kind of breakfast!!

      Reply
  3. Lila

    July 04, 2021 at 5:42 pm

    5 stars
    I LOVE THIS RECIPE!! Just be sure when you double it, although the cup measurements automatically change the grams measurements do not change. You’ll need to double them yourself!

    Reply
    • brooke

      July 05, 2021 at 9:38 pm

      Thank you! and thanks for also noting about needing to double the grams. Thats the hard thing about me figuring those out myself.

      Reply
  4. Austin

    July 27, 2021 at 11:05 pm

    Can I use light instead or dark brown sugar?

    Reply
    • brooke

      July 28, 2021 at 8:50 am

      Yes!

      Reply
  5. Rachel

    October 08, 2021 at 2:37 pm

    5 stars
    What changed do I need to make, to make this for high altitude

    Reply
    • brooke

      October 12, 2021 at 9:43 am

      Generally with higher altitude you add 1-2 extra tablespoons of flour.

      Reply

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