oatmeal chocolate chip cookies on round white tray

These oatmeal chocolate chip cookies are the perfect combination of soft and chewy. Easy to make in 30 minutes with everyday ingredients, you don’t have to chill the cookie dough! Includes directions for gluten free oatmeal chocolate chip cookies and how to freeze the cookie dough for later. 

I couldn’t decide between chocolate chips and chocolate chunks, so these cookies ended up with both! They would also be good with some dark chocolate chips mixed in. 

The secret to making loaded cookies is to press tons of chocolate chips on the outside of the cookie dough balls. That’s why our oatmeal chocolate chip cookie recipe only calls for 1/2 cup chocolate chips in the batter, the remaining 1 cup gets pressed into the dough balls. If you happen to have a few bare spots once the cookies are done baking, immediately add a few more chocolate chips and they will melt into the cookies. 

oatmeal chocolate chip cookie on round white plate

Oatmeal Chocolate Chip Cookie Ingredients

  • all purpose flour: flour is necessary to build structure in cookies
  • quick cooking oats: gives the cookies chewy texture
  • chocolate chips: I used semi-sweet chips and chunks 
  • baking powder: helps to leaven and lift the dough
  • baking soda: helps to leaven and lift the dough
  • cinnamon: adds a warm, spice flavor
  • salt: enhances the other flavors
  • unsalted butter: adds flavor and and tender texture
  • brown sugar: adds sweetness & flavor, keeps the cookies moist and adds chewiness
  • granulated sugar: adds sweetness, flavor and encourages browning
  • eggs: binds the cookies together by providing structure
  • vanilla extract: adds flavor

How to Make Oatmeal Chocolate Chip Cookies

  1. In a separate mixing bowl, combine the all purpose flour, quick cooking oats, 1/2 cup chocolate chips, baking powder, baking soda, cinnamon and salt.
  2. In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on low. 
  3. Add in the eggs and vanilla extract, mix again on low. Gently add in the dry ingredients, mixing on low or by hand just until combined.
  4. Use a cookie scoop to drop dough balls on a silicone mat lined baking sheet. Use the remaining 1 cup chocolate chips and press lots of chips on the outside of the balls. Bake and cool. 
oatmeal chocolate chip cookie dough balls on brown parchment paper

Baking Time Suggestions

For the cookies in the photos, the dough balls were about 3 heaping tablespoons, so that’s a large cookie! I baked those for 14-16 minutes – just until the edge of the cookie would begin to turn golden. The result is a soft and chewy oatmeal raisin cookie!

If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.

Total Time Required

  • 10 minutes to make the cookie dough
  • 14-16 minutes to bake the cookies
  • 15 minutes to cool the cookies

How to Store Cookies

Store these cookies in an airtight container on the counter for up to 5 days. To ensure that cookies stay soft for days, place a piece of bread in the container. The moisture from the bread will be absorbed by the cookies.

oatmeal chocolate chip cookies on white marble background

How to Freeze Cookie Dough

  • Portion the dough into cookie dough balls. Press raisins into the outside of the dough.
  • Place them on baking sheet lined with a silicone mat. You can place the dough balls close together since you won’t be baking them.
  • Place the baking sheet in the freezer until the cookies are frozen solid, about 1 hour.
  • Remove the baking sheet from the freezer and transfer the frozen cookie dough balls to a ziplock freezer bag. Label the bag with baking directions.
  • Freeze the cookie dough for up to 3 months.

    To bake: remove the dough from the freezer. Pre-heat the oven to 350ºF. Bake for 15-20 minutes. Frozen cookies may need to bake for 1-2 minutes longer.

How to Make Gluten Free Oatmeal Chocolate Chip Cookies

I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success. Be sure to use certified gluten free oats too. 

Tips for Making Cookies

  • Properly measure the all purpose flour using the spoon and sweep method.
  • Use room temperature butter for easier creaming of the butter and sugar.
  • Use a cookie scoop to form uniform balls. 
  • Press chocolate chips on the outside of the dough balls before baking for a loaded cookie presentation like the photos!
oatmeal chocolate chip cookies on round white tray with hand reaching for cookie

More Cookie Recipes

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Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Yield: 2 dozen
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These oatmeal chocolate chip cookies are the perfect combination of soft and chewy. Easy to make in 30 minutes with everyday ingredients, you don’t have to chill the cookie dough! Includes directions for gluten free oatmeal chocolate chip cookies and how to freeze the cookie dough for later.

Ingredients

  • 2 cups all purpose flour
  • 2 cups quick cooking oats
  • 1 & 1/2 cups semi sweet chocolate chips / chocolate chunks
  • 1 & 1/2 tsp baking powder
  • 1 & 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract

Instructions

  1. In a separate mixing bowl, combine the all purpose flour, quick cooking oats, 1/2 cup chocolate chips, baking powder, baking soda, cinnamon and salt.
  2. In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on low. 
  3. Add in the eggs and vanilla extract, mix again on low. Gently add in the dry ingredients, mixing on low or by hand just until combined.
  4. Use a cookie scoop to drop dough balls on a silicone mat lined baking sheet. Use the remaining 1 cup chocolate chips and press lots of chocolate on the outside of the balls. 
  5. Place the cookies 3 inches apart on a silicone lined baking sheet and bake for 14-17 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack.

Notes

For the cookies in the photos, the dough balls were about 3 heaping tbsp, so that’s a large cookie! I baked those for 14-16 minutes.

If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.

I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success. Be sure to use certified gluten free oats too.