Chocolate Chip Oatmeal Cookies on a counter with a glass of milk seen from above
Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Recipe by King Arthur Test Kitchen
1020 Reviews 4.6 out of 5 stars

King Arthur 2015 Recipe of the Year

These Oatmeal Chocolate Chip Cookies are soft and chewy, packed with chips, and go beyond the standard chocolate chip cookie with the addition of nutty-tasting oats. Make them small for almost bite-sized cookies or scoop big mounds of dough for a bakery-style cookie. This past Recipe of the Year will be the last Oatmeal Chocolate Chip Cookie recipe you ever need!

Our thanks to the Cookies for Kids' Cancer non-profit for the inspiration for this recipe.

Prep
20 mins
Bake
12 to 17 mins
Total
34 mins
Yield
20 to 100 cookies, depending on size
Chocolate Chip Oatmeal Cookies on a plate seen from above - select to zoom
Chocolate Chip Oatmeal Cookies on a plate seen from above - select to zoom
A stack of oatmeal chocolate chip cookies next to a glass of milk. The cookies have crisp golden brown edges and visible chocolate chips. - select to zoom
A side angle photo of oatmeal chocolate chip cookies leaning against a glass of milk. The cookies have crisp edges and chewy centers with lots of chocolate chips. - select to zoom
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Instructions

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  1. Preheat the oven to 325°F. Line several baking sheets with parchment, or lightly grease with nonstick spray.

  2. In a large bowl or the bowl of your stand mixer, beat together the butter and sugars until smooth.

  3. Beat in the egg, egg yolk, and vanilla.

  4. Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.

  5. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.

  6. Stir in the chocolate chips.

  7. Decide what size cookies you want to make. A 4-Tablespoon Scoop (1/4 cup) will make 20 large, palm-sized cookies. A Tablespoon Scoop (1 rounded tablespoon) will make 50 medium (2 3/4" to 3") cookies; and a rounded Teaspoon Scoop (2 teaspoons) will make 100 small (2 1/2") cookies.

  8. Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.

  9. Bake the cookies for 12 to 17 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.

  10. Remove the Oatmeal Chocolate Chip Cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.

  11. Serve Oatmeal Chocolate Chip Cookies slightly warm or at room temperature. Store leftover cookies in an airtight container at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • Want to make this recipe gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.

  • Substitute an equal amount, by volume, of King Arthur Rolled Oats for the oats in this recipe. They'll add slightly more chew and heartiness (and also more protein!). 

  • Substitute a 1-pound (454g) bag of chocolate chips for the 18 ounces (3 cups) called for, if desired.

  • Refrigerating cookie dough for as little as 30 minutes can make a big difference in your cookies’ texture and flavor. See the details in our blog post, Chilling cookie dough.

  • Want to learn more about where this recipe for Oatmeal Chocolate Chip Cookies came from and the important work being done through Cookies for Kids' Cancer? Read more in our blog post: Baking it forward with Cookies for Kids' Cancer.

  • These Oatmeal Chocolate Chip Cookies make wonderful ice cream sandwiches. Sandwich two cookies around a scoop of softened ice cream — we especially like Ben & Jerry's (Phish Food!).

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