Chocolate Chip Oatmeal Cookies – A fun spin on classic oatmeal cookies made with chocolate chips and just a few other simple ingredients.
Chocolate Chip Oatmeal Cookies
Oatmeal cookies are such a classic. Whether you like them with raisins, cranberries, or any other mix-in, they are always a favorite for all! One of my absolute favorite ways to make oatmeal cookies is by adding chocolate chips to them. It really makes it such a great combination of both an oatmeal cookie and a chocolate chip cookie.
Now you can really use any type of chocolate chip or chocolate chunk in this recipe whether it is a basic chocolate chip, white chocolate chips, dark chocolate chips, chocolate chunks, etc. It’s just up to what you prefer best.
Common Questions About Making Chocolate Chip Oatmeal Cookies
What are chocolate chip oatmeal cookies?
What kind of oats should I use?
I suggest using old fashioned oats but you can substitute them for quick-cooking oats. Please don’t use steel-cut oats, the cookies won’t turn out correctly.
What kind of chocolate should I use?
I used semi-sweet chocolate chips but you could use chocolate chunks or dark chocolate instead.
What other mix-ins can I put in oatmeal cookies?
Some other fun varieties of oatmeal cookies include –
- Classic Oatmeal Cookies
- Oatmeal Raisin Cookies
- Apple Oatmeal Cookies
- Cranberry White Chocolate Chip Oatmeal Cookies
- Cherry Walnut Oatmeal Cookies
- Peanut Butter Oatmeal Cookies
- Pumpkin Oatmeal Cookies
Why are my oatmeal cookies hard?
You probably baked them a bit too long. The key with cookies is that they continue to bake once they are pulled out of the oven so while you don’t want to pull them out as raw cookie dough, you do want to keep in mind that they will crisp up a little still. If you want a softer cookie, bake them for 10-12 minutes.
Looking for other cookie recipes? Check these out!
- Triple Chocolate Fudge Cake Mix Cookies
- Reese’s Peanut Butter Cup Cookies
- Apple Snickerdoodle Cookies
- Brown Butter Chocolate Chip Cookies
- 8 tablespoons butter (softened)
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned oats
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1 cup chocolate chips
- Preheat oven to 350 degrees F and line a sheet pan with parchment paper. Set aside.
- In a large mixing bowl, beat butter and brown sugar together until light and fluffy - about 1 minute.
- Add in eggs and vanilla extract and mix until combined. Make sure to scrape down the sides of the bowl as necessary.
- Next, add in the oats, flour, and baking soda. Mix on low speed, just until combined.
- Add in the chocolate chips and fold them in gently. I don't recommend using the mixer attachment for this part as it can break up chocolate too much.
- Scoop cookie dough into balls that are about 2 tablespoons worth of cookie dough before placing on the lined sheet pan, leaving about 2" of space on all sides so that the cookies can expand. Repeat with remaining dough.
- Place sheet pan in the oven to cook for about 12-14 minutes. The edges of the cookies should be slightly golden. Remove from oven and let the cookies sit on the sheet pan for about 5-10 minutes before transferring them to a cooling rack.
- Store in an airtight container at room temperature for up to three days.
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