Chewy Chocolate Chip Oatmeal Cookies Recipe

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a close up view of a pile of chewy chocolate chip oatmeal cookies

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Prep Time:

20 mins

Cook Time:

12 mins

Cool Time:

15 mins

Total Time:

47 mins

Servings:

Yield:

42 cookies

Jump to Nutrition Facts

Whoever said oatmeal cookies are boring has clearly never tried this recipe. Seriously, what's up with people hating on oatmeal cookies? Once anyone tries these chocolate- and nut-packed oatmeal cookies, they won't have another bad word to say.

These oatmeal chocolate chip cookies have over 3,000 5-star reviews — and we're pretty sure you're about to add another one.

How to Make Oatmeal Chocolate Chip Cookies

These oatmeal chocolate chip cookies are super easy to mix up in a stand mixer or with your hand mixer. Simply cream together your butter (make sure it's soft for easy beating) and sugars. Then add the rest of the wet ingredients, then the rest of the dry ingredients.

Mix in the quick oats, walnuts, and chocolate chips by hand so they don't get crushed.

Luckily for you, these are drop cookies, so you don't even have to worry about working with the dough. Simply drop spoonfuls of dough onto ungreased baking sheets and bake them.

What Are the Best Oats To Use For Cookies?

We know, the oat selection in the grocery store can be quite overwhelming. There's just so many options to choose from. For oatmeal chocolate chip cookies, you should use either quick-cooking oats (like in this recipe) or old-fashioned oats.

Old-fashioned oats will give you chewier cookies than quick-cooking oats, if that's what you prefer.

How to Store Oatmeal Chocolate Chip Cookies

Store baked cookies in an airtight container at room temperature for up to two weeks. Though they probably won't last that long because you'll want to eat them all straight out of the oven!

How to Freeze Oatmeal Chocolate Chip Cookies

You can freeze oatmeal chocolate chip cookies both baked and unbaked.

To freeze baked cookies, store them in layers with a piece of parchment paper in between each layer in airtight containers or zip-top bags (make sure to squeeze out the excess air). Freeze for up to three months.

To freeze cookie dough, place the dough balls on a baking sheet and place them in the freezer until solid. After the dough is hardened, transfer it to a zip-top bag (with the excess air squeezed out) and freeze for up to three months. When you're ready to bake, thaw the cookie dough in the fridge overnight and bake at 325 degrees F. You may need to add a few extra minutes to the baking time — especially if the dough is still hard.

Allrecipes Community Tips and Praise

"These cookies are so good! Crispy on the outside and chewy in the middle. I had a lot of white chocolate chips so I mixed in white chocolate chips, then divided the dough and added butterscotch chips to half and chocolate chips to the other half," says HISTORYGIRL04.

"After trying many different oatmeal cookies looking for the perfect chewy cookie I finally found this one! I do add some cinnamon and nutmeg because I like some spice in my oatmeal cookies. Perfect," raves Shannon.

"These are delicious. Having made oatmeal cookies before, I found chilling them for 20 min before baking prevented the flat cookie. I did not put in any nuts, so my kids could take them to school. Otherwise I followed the recipe and we love them," according to Mamabear2017.

Editorial contributions by Bailey Fink

Ingredients

1 cup butter, softened
1 cup packed light brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

Directions

Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
Combine flour, baking soda, and salt in a medium bowl. Set aside.

Dotdash Meredith Food Studios
Cream together butter, brown sugar, and white sugar in a large bowl until smooth. Beat in eggs one at a time, until well combined; stir in vanilla extract.

Dotdash Meredith Food Studios
Stir flour mixture into egg mixture until just blended. Mix in quick oats, walnuts, and chocolate chips. Drop batter by heaping spoonfuls onto ungreased baking sheets.

Dotdash Meredith Food Studios
Bake in the preheated oven for 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

DOTDASH MEREDITH FOOD STUDIOS

Nutrition Facts (per serving)

145	Calories
8g	Fat
17g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 42
Calories 145
% Daily Value *
Total Fat 8g	10%
Saturated Fat 4g	19%
Cholesterol 21mg	7%
Sodium 107mg	5%
Total Carbohydrate 17g	6%
Dietary Fiber 1g	4%
Total Sugars 10g
Protein 2g	4%
Calcium 15mg	1%
Iron 1mg	4%
Potassium 64mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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