The Best Oatmeal Chocolate Chip Cookies
Soft, chewy, and packed with rich chocolatey goodness, these are truly *The Best Oatmeal Chocolate Chip Cookies* you'll ever bake. Featuring the perfect balance of buttery sweetness, warm cinnamon, and hearty old-fashioned oats, these cookies offer a delightful texture that’s both crispy on the edges and irresistibly soft in the center. Each bite bursts with the sweetness of semi-sweet chocolate chips and optional crunch from chopped walnuts, making them a crowd-pleasing treat for any occasion. This easy-to-follow recipe only takes 15 minutes to prepare and yields a generous batch of 24 cookies—perfect for sharing or freezing for later. Whether you’re baking for family, friends, or just yourself, these oatmeal chocolate chip cookies are a classic indulgence that’s sure to become a favorite. Optimize your baking routine with this ultimate homemade cookie recipe!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon kosher salt
- 3 cups old-fashioned rolled oats
- 1.5 cups chocolate chips
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Stir in the oats, chocolate chips, and walnuts (if using) until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
5693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.1 g | 342% | |
| Saturated Fat | 126.4 g | 632% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1802 mg | 78% | |
| Total Carbohydrate | 828.2 g | 301% | |
| Dietary Fiber | 54.2 g | 194% | |
| Total Sugars | 492.5 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 524 mg | 40% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 3002 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
