Oatmeal Chocolate Chip Cookies
Treat yourself to homemade oatmeal chocolate chip cookies packed with flavor and texture. Customize with your preferred nuts if you like.
These oatmeal chocolate chip cookies are packed with texture, flavor, and plenty of gooey chips. The oats add a satisfying chewiness that sets them apart from the average chocolate chip cookie, and the recipe is flexible depending on your preferences for shortening, butter, or both. I often use butter or half butter and half shortening.
The dough comes together quickly and can be chilled to help control spreading, especially when using butter. Whether you make them crispy-edged or soft and chewy, they’re a go-to cookie that never disappoints.
Why You’ll Love Them
Chewy and hearty. The oats add great texture and a bit of extra flavor to the classic chocolate chip profile.
Easy and flexible. Use butter, shortening, or a combo—whatever you have on hand.
Batch-friendly. Makes a generous amount, perfect for sharing or freezing.
Customizable. Add nuts or swap in different chips to make them your own.
Ingredient Notes
- Shortening or butter: Shortening keeps them puffy, butter adds rich flavor—use half and half for balance.
- Sugars: A mix of brown and granulated sugar provides moisture, flavor, and slight crispness.
- Eggs: Bind the dough and contribute to soft texture.
- Flour, baking soda, salt: Classic dry ingredients to structure and lift.
- Chocolate chips: Semisweet are classic, but see variations below for fun swaps.
- Quick oats: Provide chewiness—don’t substitute with instant oats or steel-cut.
Steps to Make Oatmeal Chocolate Chip Cookies
- Prepare the oven and line baking sheets with parchment.
- Beat shortening (or butter) and both sugars until fluffy, then mix in the eggs and vanilla.
- Whisk flour, baking soda, and salt in a bowl. Add to the wet mixture and mix just until blended.
- Fold in chocolate chips and oats.
- Drop dough onto baking sheets and bake until set and lightly golden.
- Cool the cookies on wire racks.
Tips
- Chilling the dough helps minimize spreading, especially if using all butter.
- Use a cookie scoop for uniform size and even baking.
- Don’t overbake—remove when just set for chewy centers.
- Swap in old-fashioned oats for slightly more texture.
Recipe Variations
- Add nuts. Stir in 1 cup of chopped pecans, walnuts, macadamias, or pistachios.
- Change the chips. Use milk chocolate, white chocolate, butterscotch, or toffee chips.
- Coconut boost. Fold in ½ cup of shredded coconut for extra chew and sweetness.
- Spiced version. Add a dash of cinnamon or a pinch of nutmeg to the dry mix.
Serving Suggestions
- Serve with milk, coffee, or tea for a comforting snack.
- Add to cookie platters or lunchboxes.
- Gift in clear bags or tins tied with ribbon.
- Pair with vanilla ice cream for easy cookie sandwiches.
How to Store
Room temperature: Store in an airtight container or resealable bag for up to 1 week.
Refrigerate: Keep in the fridge for up to 2 weeks to extend freshness. Let them come to room temp before serving.
Freeze: Cool completely and freeze in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup shortening, or butter
- 3/4 cup brown sugar, light, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
- 2 cups quick oats, uncooked
Instructions
- Heat the oven to 350°F and line baking sheets with parchment paper.
- Beat the shortening and sugars in a mixing bowl with an electric mixer until light and fluffy. Beat in the eggs and vanilla.
- Combine the flour, salt, and baking soda in a separate bowl and whisk to blend. Add the the butter and sugar, mixture, and mix on low speed until blended. Fold in the chocolate chips and oats.
- Drop the cookie dough by rounded teaspoonfuls (or tablespoon) onto the prepared baking sheets and bake for 9 to 11 minutes or until set.
- Cool on racks.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
