This oatmeal chocolate chip cookies recipe is quick and easy to make and results in delicious chewy cookies.
Everyone in our family loves chocolate chip oat cookies and so these are a regular in our oven.
Did you know? Chocolate Chip Cookies with Oatmeal are also known as Cowboy Cookies?
This is because they are believed to have been eaten by cowboys on the trail. Made with long lasting ingredients and full of energy, they were like the original power bar!
For me this recipe makes the best oatmeal chocolate chip cookies. I hope you will love them as much as my family does.
How to make oatmeal chocolate chip cookies
It is very easy to make chocolate chip oatmeal cookies. You will need a large bowl, a wooden spoon, and I find it easiest to use an electric hand mixer to make the cookie dough quickly and easily.
If you don't have an electric hand mixer, then a wooden spoon is fine - you will just have to work a bit harder! You could also use a stand mixer.
First, cream together the butter and sugars (white and brown). Then add in the eggs and vanilla.
Next you mix in the dry ingredients - oatmeal, flour, baking powder, baking soda and salt.
Once that is all well mixed in, use your wooden spoon to mix in the chocolate chips. If you want to add in some walnuts or other nuts to your oatmeal choc chip cookies, then now is the time to add them too.
For the best results you should now chill your cookie dough for at least 30 minutes. You can even leave cookie dough in the fridge overnight if you want to save some for the next day to make fresh cookies again.
Now you need to scoop your cookie dough onto a lined baking tray ready to bake them.
These choc chip oatmeal cookies are best when made using a large cookie scoop or ice cream scoop. This results in delicious chewy oatmeal chocolate chip cookies.
When placing the dough scoops onto the baking tray, bear in mind that they will spread out when baking, so don't place them too close together. I only put 6 cookies per tray.
Cook them for 15 minutes. They will still be very soft when you take them out of the oven but they will firm up as they cool.
If you want, while they are still soft and warm you can push in a few extra chocolate chips to the top of the cookies. This makes them look better and gives you lovely gooey chocolate chips when they are still warm.
Allow them to cool for a few minutes on the baking tray and then transfer them to a cooling rack to finish cooling (ok, you might want to eat a couple while they are still warm!)
If you prefer crunchy choc chip oat cookies, then you can use a smaller scoop to make the cookies.
How to freeze cookie dough
This recipe for oatmeal chocolate chip cookies makes around 24 cookies. Now I have to confess that is not usually a problem to have that many cookies in our house and they will soon disappear!
However, it is also really useful to be able to freeze cookie dough for later. If I am going to freeze cookie dough, I will make the dough and scoop it out into balls as if I am going to bake them.
Then put the baking tray in the freezer. Once the cookie dough balls are frozen you can transfer them to freezer bags. It can be helpful to write on the bag what type of cookie dough it is, and how long to cook them for.
Eg. Oatmeal Cookies Chocolate Chip. 350 F, 15 mins.
To cook the cookies you can just cook them from frozen. Pre-heat the oven, place the frozen dough balls on a tray and bake in the oven as usual.
Freezing cookie dough is a great option for super quick make-ahead cookies!
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Oatmeal Chocolate Chip Cookies
- Electric Hand Mixer
- Non-Stick Baking Pan
- Cookie Scoop
- 1 cup butter
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 cups oatmeal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ cups chocolate chips
- Pre-heat the oven to 350F / 180C.
- Cream together the butter and sugars in a large bowl.
- Mix in the eggs and vanilla.
- Mix in the flour, oatmeal, baking soda and baking powder.
- Stir in the chocolate chips and mix well.
- Use a large cookie scoop or ice cream scoop to drop balls onto a baking sheet lined with baking paper. Ensure they are well spaced apart as they will spread (I put 6 cookies to one sheet).
- Bake in the oven for 15 minutes. They will be very soft when they come out of the oven but they will harden up as they cool.
- Let the cookies cool on the tray for a few minutes before transferring to a cooling rack.
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