Do I really need a reason to want a cookie? I say no. Who am I kidding? A single no isn’t strong enough. It’s probably more like how my kids say no when I announce that it’s bedtime… “NOOOOOO!!!” Darth Vader ain’t got nothin’ on them, y’all.
And an oatmeal chocolate chip cookie… well, they are deliciously amazing. They’re my favorite – and my kids’, too. In fact, they’re our family favorite recipe. If our family was going to pick a family cookie, this would probably be it.
In fact, if I try to make “regular” chocolate chip cookies, my kids will inform me that I’ve forgotten the oats. And since my kids generally don’t consume anything with fiber in it, I’m going with it. Because, we all need more fiber in our diets, right? So that means I need another cookie. And a glass of milk. Yeah, today’s my kind of day, y’all.
The Perfect Oatmeal Chocolate Chip Recipe
I wish I could say I’d invented them, but we found the recipe for Chewy Chocolate Chip Oatmeal Cookies. We’ve since altered it slightly because more chocolate is always better, and we don’t always have the right kind of oats on hand.
It’s delicious, probably not at all nutritious, and some good old-fashioned oatmeal style cookie. Makes great cookie dough eating, too!
Yeah, I know that eating cookie dough isn’t “healthy” and it can give you food poisoning. That’s why we eat it frozen… use your own judgment. Cooked foods are always safer.
In any case, let’s get to baking some cookies.
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These are the best oatmeal chocolate chip cookies I've ever tasted. They're soft, chewy, chocolatey, and super easy to make from scratch. This recipe is also flexible. It's easy to halve, double, or freeze so you don't eat them all right away.
- 1 cup butter softened
- 1 cup brown sugar packed
- 2 eggs large
- 1/2 cup white sugar
- 2 tsp vanilla extract
- 1.25 cup flour all-purpose
- 1/2 tsp baking soda
- 1 tsp salt
- 3 cup oats quick-cooking
- 1.5 cup chocolate chip semi-sweet
- 1 cup walnuts chopped, optional
Preheat oven to 325 degrees Fahrenheit
In one bowl, cream together the butter, brown sugar, and white sugar until the mixture is smooth.
Add in the eggs and vanilla.
In a second bowl, combine and mix the dry ingredients: flour, baking soda, and salt.
Slowly add the dry ingredients into the first bowl while mixing.
Stir in the oats.
Mix in the chocolate chips.
If desired, add in the walnuts.
Drop heaping spoonfuls onto a greased cookie tray. Or, if you want to revolutionize your cookie baking, drop them onto the only silicone mats you’ll ever need instead.
Bake for 12-15 minutes.
Allow them to cool on a wire rack.
If you don't have quick oats, don't despair! We’ve also used old-fashioned rolled oats – it makes them more moist and chewy. In fact, our current favorite is a 50/50 mix of old-fashioned rolled and quick-cooking oats.
Enjoy your oatmeal chocolate chip cookies – or freeze the dough for later!
Seriously. If you don’t have time to bake them right now, scoop out those cookies and freeze them on your life-changing Silicone cooking mat and cookie tray for later. The frozen cookie dough makes for a great snack – or a great way to make cookies in a quick minute.
Oh, and while this continues to be our absolute favorite family cookie, my kids have officially given their approval to the perfect chocolate chip cookie. If my kids ask for a cookie, odds are it’s one of these two recipes!
It’s awesome that this oatmeal chocolate chip cookie recipe continues to be their #1 favorite recipe, but I’m so glad they have a #2 on the list!
Now, enough blogging. It’s cookie time.
More Oatmeal Chocolate Chip Cookie Recipes:
- Chewy Chocolate Chip Oatmeal Cookies – AllRecipes.com
- Oatmeal-Chocolate Chip Cookies – Betty Crocker style
- Chocolate Chip Oatmeal Cookies – Food Network
My Must-Have Baking Resources:
- Revolutionize how you bake with the only silicone mats you’ll ever need.
- All my baking faves over on Amazon
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- Recipes from Our Table to Yours
- The Perfect Chocolate Chip Cookie
- Festive, Red Velvet Chocolate Chip Cookies
- Homemade Cinnamon Swirl Bread Recipe
- How to Make Perfect Wheat Bread – Every Time