The BEST Oatmeal Chocolate Chip Cookies are soft, chewy and loaded with oatmeal and chocolate chips. Adapt them as you wish and enjoy!

Best Oatmeal Chocolate Chip Cookies

Most of us are a sucker for a good cookie! You may be wondering what makes these Oatmeal Chocolate Chip cookies the best? For me it’s the fact this is a thick cookie with a soft and chewy texture and loaded with chocolate chips! We use a whole bag of chocolate chips for these cookies and I wouldn’t have it any other way!

If you are not a fan or chocolate (how can you not be?!?), it’s okay because there are so many adaptations for this recipe. These cookies are amazing so please do not hate me when you want to eat more than one or five. In fact, it is probably best when you make them to share immediately decreasing the chance of over consumption and belly ache.

Are you an oatmeal chocolate chip fan or an oatmeal raisin fan? I personally love the chocolate chips. I have nothing against raisins, but I just don’t crave them the same way I crave chocolate! The oatmeal is very fillings and I feel less guilt because oatmeal is good for you. The raisins will have less calories, but you don’t need to count those when you just need a cookie!

4 Reasons You Will Love These Cookies:

Soft and Chewy Texture
No dough chilling required
Easy to make with standard pantry staples
Loaded with milk chocolate chips

Oatmeal Chocolate Chip Cookies on parchment paper

The BEST oatmeal chocolate chip cookie ingredients:

1 Cup butter or margarine (softened)
2 Eggs
3/4 Cup white sugar
3/4 Cup brown sugar
1 tsp vanilla
1 tsp baking soda
2 tsp cinnamon
1 tsp salt
2 Cups Flour
3 Cups quick oats
1 bag of guittard milk chocolate chips

Directions:

Cream butter and sugars together.
Add in vanilla, baking soda, eggs, salt, and cinnamon
Stir in flour and oats, be patient with this part, the mix gets pretty large. You can also used your hands to help with this part.
Add chocolate chips and combine.
Using a small cookie scoop, scoop the dough onto cookie sheet (about 1 1/2″ balls). Place cookies 2″ apart, about 12 cookies per sheet.
Bake at 375 degrees Fahrenheit for 8-9 minutes. Edges will be a slight golden brown. Be careful not to over bake.
Makes about three dozen.

Freshly baked oatmeal chocolate chip cookies

Adaptations for the Best Oatmeal Chocolate Chip Cookie:

Raisins-Substitute the chocolate chips for 1 cup of raisins.
Semi Sweet Chocolate Chips-I use Milk chocolate chips for the best oatmeal chocolate chip cookies, but you can sub for semi sweet chocolate chips or do 1 cup of each.
Dried Cranberries-Substitute the chocolate chips for 1 cup of dried cranberries, or even white chocolate chips and cranberries would be tasty.
Apricots-Sub the chocolate chips for 1 cup of diced dried apricots.
Walnuts-Add them to the chocolate or raisin mix to give them some more texture. 1 cup of nuts will do.
Cinnamon-I love the cinnamon in these cookies. If 2 tsp of cinnamon is too much for you, try 1 tsp or leave it out all together.
Plain-There are always the plain oatmeal cookies if you just want to omit all the add ins. They may be a bit on the flatter side, but they will still taste delicious.

Tips and Tricks

Do NOT over bake these cookies. They are soft and chewy unless they are over baked. They’re done when the edges are lightly browned and the center may still look under baked.

I use Guittard Milk Chocolate Chips because they are the best. I find them at Winco, but you can also find them here. Ghirardelli also makes a pretty tasty milk chocolate chip and they may be easier to find.

Use a cookie scoop! I love mine and it makes them uniform size and less of a mess.

Customize these cookies to your liking! That’s what’s so great about this recipe.

Here is the Recipe:

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