20 Decadent Oatmeal Chocolate Chip Cookie Recipes Irresistible

Is there anything more comforting than a warm, chewy oatmeal chocolate chip cookie fresh from the oven? Whether you’re craving a classic recipe or a fun twist (hello, brown butter or sea salt caramel!), we’ve rounded up 20 irresistible variations that’ll make your kitchen smell like heaven. Grab your mixing bowl—these decadent cookies are about to become your new obsession. Let’s bake!

Classic Oatmeal Chocolate Chip Cookies

Kick off your baking shoes because we’re about to dive into making the most comforting, chewy, and chocolatey Classic Oatmeal Chocolate Chip Cookies you’ve ever tasted. Perfect for those lazy Sunday afternoons or when you’re just in need of a little pick-me-up, these cookies are like a hug in edible form.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups old-fashioned oats
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup.
2. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure everything is evenly mixed.
3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Room temperature eggs blend more smoothly into the batter.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture, mixing just until combined.
5. Fold in oats and chocolate chips: Gently stir in the oats and chocolate chips until evenly distributed throughout the dough. Tip: If the dough seems too sticky, let it chill in the fridge for 30 minutes to make it easier to handle.
6. Scoop dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake cookies: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool, so don’t overbake!
8. Cool on wire racks: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

These cookies strike the perfect balance between chewy and crispy, with pockets of melted chocolate in every bite. Try serving them warm with a glass of cold milk for the ultimate comfort food experience.

Chewy Oatmeal Chocolate Chip Cookies

Just imagine biting into a cookie that’s got the perfect chew, a little crisp on the edges, and pockets of melty chocolate in every bite. That’s what these oatmeal chocolate chip cookies are all about—simple, satisfying, and just begging to be dunked in a glass of cold milk.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 2 cups old-fashioned rolled oats
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes.
3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Make sure your eggs are at room temperature to avoid a curdled batter.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Mix dry into wet: Gradually add the dry ingredients to the butter mixture, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Fold in oats and chocolate chips: Gently stir in the oats and chocolate chips until evenly distributed.
7. Scoop dough: Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets, spacing about 2 inches apart.
8. Bake cookies: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For extra chewy cookies, pull them out when they still look a tad underdone in the middle.
9. Cool on sheets: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies strike the perfect balance between chewy and crisp, with the oats adding a hearty texture and the chocolate chips ensuring every bite is a little decadent. Try serving them warm with a scoop of vanilla ice cream for an over-the-top dessert.

Vegan Oatmeal Chocolate Chip Cookies

Who knew vegan cookies could taste this good? These oatmeal chocolate chip cookies are so chewy and delicious, you won’t even miss the butter or eggs. Perfect for when you’re craving something sweet but want to keep it plant-based.

Ingredients

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar, packed
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegan chocolate chips

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the oats, flour, baking soda, and salt.
3. Combine wet ingredients: In another bowl, mix the melted coconut oil, brown sugar, almond milk, and vanilla extract until smooth.
4. Combine mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips.
5. Scoop dough: Use a tablespoon to scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake cookies: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies come out perfectly chewy with a slight crisp around the edges. The chocolate chips melt just enough to make every bite heavenly. Try serving them warm with a glass of almond milk for the ultimate comfort snack.

Gluten-Free Oatmeal Chocolate Chip Cookies

Perfect timing! You’re craving something sweet, and I’ve got just the thing—gluten-free oatmeal chocolate chip cookies that are so good, no one will guess they’re gluten-free. Let’s dive in, shall we?

Ingredients

• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, combine the gluten-free rolled oats, almond flour, coconut sugar, baking soda, and sea salt.
3. Combine wet ingredients: In another bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Merge mixtures: Pour the wet ingredients into the dry ingredients and stir until well combined. Tip: If the dough seems too dry, add a tablespoon of water to bring it together.
5. Add chocolate chips: Fold in the dairy-free chocolate chips until evenly distributed throughout the dough.
6. Shape cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each with the back of a spoon. Tip: For extra chewy cookies, don’t flatten them too much.
7. Bake to perfection: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so resist the urge to overbake.
8. Cool down: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These cookies are the perfect combo of chewy and crisp, with a rich chocolatey bite that’s downright addictive. Try serving them warm with a scoop of dairy-free ice cream for an epic dessert mashup.

Double Chocolate Oatmeal Cookies

You know those days when you’re craving something sweet but also kinda want to pretend you’re being healthy? Yeah, me too. That’s where these Double Chocolate Oatmeal Cookies come in—packed with oats for that ‘I tried’ vibe and enough chocolate to make it worth your while. Let’s get baking.

Ingredients

– 1 cup unsalted butter, softened
– 1 cup packed brown sugar
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 3 cups old-fashioned oats
– 1 cup semi-sweet chocolate chips
– 1/2 cup dark chocolate chunks

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes.
3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the butter mixture.
5. Fold in oats and chocolate: Stir in the oats, then gently fold in the semi-sweet chocolate chips and dark chocolate chunks.
6. Scoop dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake cookies: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack.

These cookies are the perfect mix of chewy and crispy, with pockets of melted chocolate in every bite. Try serving them warm with a glass of cold milk for that extra cozy vibe.

Peanut Butter Oatmeal Chocolate Chip Cookies

Craving something sweet, hearty, and a little bit nutty? These Peanut Butter Oatmeal Chocolate Chip Cookies are your next baking project, combining the best of chewy oatmeal cookies with the rich taste of peanut butter and melty chocolate chips. Perfect for when you need a pick-me-up or a treat to share (or not).

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups old-fashioned oats
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream butter and sugars: In a large bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Make sure your eggs are at room temperature for a smoother batter.
4. Mix dry ingredients: In another bowl, whisk together the oats, flour, baking soda, and salt.
5. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Tip: Don’t overmix to keep the cookies tender.
6. Scoop dough: Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies strike the perfect balance between chewy and crispy, with the peanut butter adding a depth of flavor that pairs amazingly with the chocolate. Try serving them slightly warm with a glass of cold milk for the ultimate comfort food experience.

Oatmeal Chocolate Chip Cookie Bars

Baking these oatmeal chocolate chip cookie bars is like giving your kitchen a big, warm hug. They’re chewy, they’re chocolatey, and they’re ridiculously easy to make—perfect for when you need a little comfort or a lot of chocolate.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups old-fashioned rolled oats
• 2 cups semisweet chocolate chips

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Cream the butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes. Tip: Make sure your butter is truly at room temperature for the best texture.
3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. The mixture might look a bit curdled at this point, but that’s totally fine.
4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the wet ingredients, mixing just until combined.
5. Fold in oats and chocolate chips: Gently stir in the oats and chocolate chips until evenly distributed. Tip: Reserve a handful of chocolate chips to sprinkle on top before baking for extra gooeyness.
6. Press into pan: Transfer the dough to the prepared baking pan and press it down evenly with your hands or a spatula. Tip: Wet your hands slightly to prevent sticking.
7. Bake: Bake for 25-30 minutes, or until the edges are golden brown but the center still looks slightly underdone. This ensures they stay chewy.
8. Cool completely: Let the bars cool in the pan on a wire rack for at least 30 minutes before slicing. They’ll firm up as they cool.

These bars are the perfect mix of chewy and crispy, with pockets of melted chocolate in every bite. Try serving them warm with a scoop of vanilla ice cream for the ultimate dessert experience.

Soft-Baked Oatmeal Chocolate Chip Cookies

Zesty as a morning alarm, these Soft-Baked Oatmeal Chocolate Chip Cookies are your new best friend for a cozy snack attack. They’re chewy, they’re chocolatey, and they’re ridiculously easy to whip up—no fancy skills required.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups old-fashioned oats
• 2 cups semisweet chocolate chips

Instructions

1. Preheat oven: Crank your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures even baking and easy cleanup.
2. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until fluffy, about 2 minutes. Tip: Room temp butter creams better!
3. Add eggs and vanilla: Crack in the eggs one at a time, beating well after each, then stir in the vanilla. This builds structure and flavor.
4. Mix dry ingredients: Whisk together the flour, baking soda, cinnamon, and salt in another bowl. Gradually add to the wet ingredients, mixing just until combined.
5. Fold in oats and chocolate: Gently stir in the oats and chocolate chips. The dough will be thick—that’s perfect for soft cookies.
6. Scoop dough: Use a tablespoon to drop dough onto prepared sheets, spacing 2 inches apart. They’ll spread a bit!
7. Bake to perfection: Slide into the oven for 10-12 minutes, until edges are golden but centers are still soft. Tip: They firm up as they cool.
8. Cool slightly: Let cookies sit on the sheet for 5 minutes, then transfer to a wire rack. This stops them from overcooking.

These cookies are the ultimate texture dream—soft in the middle with a slight chew from the oats, and pockets of melty chocolate. Try sandwiching them with vanilla ice cream for an over-the-top treat!

Oatmeal Chocolate Chip Cookies with Walnuts

Perfectly chewy, subtly sweet, and packed with crunchy walnuts and melty chocolate chips, these oatmeal chocolate chip cookies are the kind of treat that makes you forget all about your diet. Let’s dive into making these little rounds of joy, shall we?

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups old-fashioned oats
• 1 cup semi-sweet chocolate chips
• 1/2 cup chopped walnuts

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes.
3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Make sure your eggs are at room temperature for a smoother batter.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture, mixing just until combined.
5. Fold in oats and mix-ins: Stir in the oats, chocolate chips, and walnuts until evenly distributed. Tip: If the dough feels too sticky, let it chill in the fridge for 30 minutes to make it easier to handle.
6. Scoop dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
7. Bake to perfection: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack.

These cookies strike the perfect balance between chewy and crisp, with the oats adding a hearty texture and the walnuts giving a nice crunch. Serve them warm with a glass of cold milk, or crumble them over vanilla ice cream for an indulgent dessert.

Oatmeal Chocolate Chip Cookies with Coconut

Zesty and oh-so-delicious, these Oatmeal Chocolate Chip Cookies with Coconut are about to become your new favorite treat. Imagine biting into a cookie that’s perfectly chewy, packed with chocolatey goodness, and has just the right hint of coconut to make things interesting. Let’s get baking!

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups old-fashioned oats
• 1 cup semi-sweet chocolate chips
• 1/2 cup shredded coconut

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes.
3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Make sure your eggs are at room temperature for a smoother batter.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture, mixing just until combined.
5. Fold in oats, chocolate chips, and coconut: Gently stir in the oats, chocolate chips, and shredded coconut until evenly distributed. Tip: Toast the coconut beforehand for an extra layer of flavor.
6. Scoop dough: Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: Don’t overbake; they’ll firm up as they cool.
8. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies strike the perfect balance between chewy and crispy, with the coconut adding a subtle tropical twist. Serve them warm with a glass of cold milk, or crumble them over ice cream for an indulgent dessert.

Oatmeal Chocolate Chip Cookies with Almond Butter

Ever had one of those days where you just need a cookie that’s chewy, a little nutty, and packed with chocolate? Well, buckle up because these Oatmeal Chocolate Chip Cookies with Almond Butter are about to become your new best friend.

Ingredients

• 1 cup almond butter (creamy, not the crunchy kind)
• 1/2 cup brown sugar (pack it like you mean it)
• 1/4 cup granulated sugar (because balance is key)
• 1 large egg (room temperature, please)
• 1 tsp vanilla extract (the good stuff)
• 1 cup old-fashioned oats (not instant, we’re not savages)
• 1/2 tsp baking soda (freshness matters)
• 1/4 tsp salt (just a pinch to make everything pop)
• 1/2 cup chocolate chips (more is always an option)

Instructions

1. Preheat the oven: Crank it up to 350°F (175°C) and line a baking sheet with parchment paper. No sticking, no crying.
2. Mix the wet ingredients: In a bowl, whisk together the almond butter, brown sugar, granulated sugar, egg, and vanilla extract until it’s smoother than your pickup lines.
3. Add the dry ingredients: Gently fold in the oats, baking soda, and salt. Then, stir in the chocolate chips like you’re hiding treasure.
4. Scoop the dough: Use a tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart. They’ll spread, so give them room to breathe.
5. Bake to perfection: Pop them in the oven for 10-12 minutes, or until the edges are golden but the centers are still soft. They’ll firm up as they cool, so resist the urge to overbake.
6. Cool and enjoy: Let them sit on the baking sheet for 5 minutes before transferring to a wire rack. Then, dive in. These cookies are chewy with a hint of crunch from the oats, and the almond butter adds a depth of flavor that’ll have you coming back for more. Try serving them slightly warm with a glass of cold milk for the ultimate experience.

Oatmeal Chocolate Chip Cookies with Sea Salt

Who doesn’t love a cookie that’s chewy, a little salty, and packed with chocolate? These oatmeal chocolate chip cookies with a sprinkle of sea salt are about to become your new favorite. They’re easy to whip up, and that sea salt on top? Magic.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups old-fashioned oats
• 2 cups semi-sweet chocolate chips
• 1 tsp flaky sea salt

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes.
3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Make sure your eggs are at room temperature for a smoother batter.
4. Mix dry ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the butter mixture, mixing just until combined.
5. Fold in oats and chocolate chips: Stir in the oats and chocolate chips until evenly distributed. Tip: Don’t overmix to keep the cookies tender.
6. Scoop dough: Use a tablespoon or cookie scoop to drop dough onto prepared baking sheets, spacing them about 2 inches apart.
7. Bake: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For extra chewy cookies, don’t overbake.
8. Sprinkle with sea salt: Immediately after removing from the oven, sprinkle each cookie with a pinch of flaky sea salt.
9. Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

These cookies are the perfect mix of chewy and crispy, with the sea salt cutting through the sweetness just right. Try serving them warm with a glass of cold milk for the ultimate comfort food moment.

Oatmeal Chocolate Chip Cookies with Cinnamon

Mmm, who doesn’t love a cookie that’s chewy, packed with chocolate, and has just the right hint of cinnamon? These oatmeal chocolate chip cookies are your next baking project, and trust me, they’re as easy as they are delicious. Let’s get mixing!

Ingredients

– 1 cup (2 sticks) unsalted butter, softened
– 1 cup packed light brown sugar
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 3 cups old-fashioned rolled oats
– 2 cups semisweet chocolate chips

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes.
3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
4. Mix dry ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Combine wet and dry: Gradually add the dry ingredients to the butter mixture, mixing just until combined.
6. Fold in oats and chocolate chips: Stir in the oats and chocolate chips until evenly distributed.
7. Scoop dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake cookies: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Cool on sheets: Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

These cookies are the perfect blend of chewy and crispy, with the warmth of cinnamon making the chocolate chips even more irresistible. Try serving them warm with a glass of cold milk for the ultimate comfort food moment.

Oatmeal Chocolate Chip Cookies with Raisins

Unbelievably, these oatmeal chocolate chip cookies with raisins are about to become your new best friend. They’re chewy, they’re sweet, and they’ve got just enough raisins to make you feel like you’re being healthy, even though we both know you’re here for the chocolate.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups old-fashioned oats
• 1 cup semi-sweet chocolate chips
• 1/2 cup raisins

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until fluffy, about 2 minutes.
3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Make sure your eggs are at room temperature for a smoother batter.
4. Mix dry ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the butter mixture, mixing just until combined.
5. Fold in oats and goodies: Stir in the oats, chocolate chips, and raisins until evenly distributed. Tip: If your raisins are dry, soak them in warm water for 10 minutes, then drain and pat dry before adding.
6. Scoop dough: Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake to perfection: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For extra chewy cookies, don’t overbake—they’ll firm up as they cool.
8. Cool on wire rack: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

These cookies strike the perfect balance between chewy and crispy, with bursts of chocolate and sweet raisins in every bite. Try serving them warm with a glass of cold milk for the ultimate comfort food experience.

Oatmeal Chocolate Chip Cookies with Espresso

Alright, let’s dive into making these oatmeal chocolate chip cookies with a kick of espresso that’ll have you forgetting all about your morning cup of coffee. They’re chewy, they’re chocolatey, and they’ve got just the right amount of caffeine to pretend they’re breakfast.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp finely ground espresso powder
• 3 cups old-fashioned rolled oats
• 2 cups semisweet chocolate chips

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes.
3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Make sure your eggs are at room temperature to avoid a curdled look.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and espresso powder.
5. Mix dry into wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop when you no longer see flour streaks.
6. Fold in oats and chocolate chips: Stir in the oats and chocolate chips until evenly distributed throughout the dough.
7. Scoop dough: Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t wait for them to look ‘done’ in the oven.
9. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies strike the perfect balance between chewy and crispy, with the espresso powder adding a depth of flavor that makes the chocolate pop. Serve them with a glass of cold milk or crumble them over vanilla ice cream for an epic dessert.

Oatmeal Chocolate Chip Cookies with White Chocolate Chips

Baking these oatmeal chocolate chip cookies with white chocolate chips is like giving your kitchen a warm hug. They’re chewy, a little crispy around the edges, and packed with enough chocolate to make any day better.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups old-fashioned oats
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips

Instructions

1. Cream the butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes.
2. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
3. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the butter mixture, mixing just until combined.
4. Fold in oats and chips: Stir in the oats, semisweet chocolate chips, and white chocolate chips until evenly distributed throughout the dough.
5. Chill the dough: Cover the dough and refrigerate for at least 1 hour to prevent spreading. Tip: Chilled dough means thicker cookies!
6. Preheat oven: Heat your oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Scoop dough: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake to perfection: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake!
9. Cool on sheets: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: This step is crucial for the perfect texture.

These cookies strike the perfect balance between chewy and crispy, with pockets of melted chocolate in every bite. Try serving them slightly warm with a glass of cold milk for the ultimate comfort food experience.

Oatmeal Chocolate Chip Cookies with Dark Chocolate

Craving something sweet but want to keep it somewhat wholesome? These oatmeal chocolate chip cookies with dark chocolate are your perfect match—chewy, packed with flavor, and just the right amount of indulgent.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups old-fashioned oats
• 1 1/2 cups dark chocolate chips

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes.
3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Make sure your eggs are at room temperature to avoid a curdled mixture.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture, mixing just until combined.
5. Fold in oats and chocolate: Stir in the oats and dark chocolate chips until evenly distributed. Tip: Don’t overmix to keep the cookies tender.
6. Scoop dough: Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake!
8. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies strike the perfect balance between chewy and crispy, with the dark chocolate adding a rich depth that milk chocolate just can’t match. Try serving them slightly warm with a glass of cold milk for the ultimate comfort food moment.

Oatmeal Chocolate Chip Cookies with Pumpkin Spice

Baking these oatmeal chocolate chip cookies with a hint of pumpkin spice is like wrapping yourself in a cozy blanket, but in cookie form. Perfect for when you’re craving something sweet with a little spice, and let’s be honest, when are we not?

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin spice
• 3 cups old-fashioned oats
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes. Tip: Make sure your butter is at room temperature to avoid a lumpy mixture.
3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one at a time ensures they incorporate evenly.
4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin spice. Gradually add this to the butter mixture, mixing just until combined.
5. Fold in oats and chocolate chips: Stir in the oats and chocolate chips until evenly distributed. Tip: For extra chewy cookies, let the dough sit for 10 minutes before baking.
6. Bake: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
7. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies strike the perfect balance between chewy and crispy, with the warmth of pumpkin spice playing off the rich chocolate chips. Try serving them slightly warm with a glass of cold milk for the ultimate comfort food experience.

Oatmeal Chocolate Chip Cookies with Hazelnuts

Finally, a cookie that’s chewy, chocolatey, and just a little bit nutty—literally. These oatmeal chocolate chip cookies with hazelnuts are your next baking project, and trust me, they’re worth every second. Perfect for when you need a sweet fix or to impress your friends with minimal effort.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups old-fashioned oats
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup chopped hazelnuts

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes.
3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Make sure your eggs are at room temperature to avoid a curdled mixture.
4. Combine dry ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this to the butter mixture, mixing just until combined.
5. Fold in oats and mix-ins: Stir in the oats, chocolate chips, and hazelnuts until evenly distributed. Tip: Toast the hazelnuts beforehand for an extra layer of flavor.
6. Scoop dough: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake to perfection: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: Don’t overbake; they’ll firm up as they cool.
8. Cool on wire racks: Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

These cookies strike the perfect balance between chewy and crisp, with the hazelnuts adding a delightful crunch. Serve them warm with a glass of cold milk, or crumble them over ice cream for an instant dessert upgrade.

Oatmeal Chocolate Chip Cookies with Cranberries

Zesty oatmeal chocolate chip cookies with cranberries are here to shake up your snack game—think chewy, a little tangy, and packed with chocolatey goodness. Perfect for when you’re craving something sweet but not too guilty, these cookies are a breeze to whip up, even if your baking skills are more ‘microwave maestro’ than ‘pastry pro’.

Ingredients

– 1 cup unsalted butter, softened
– 1 cup packed brown sugar
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 3 cups old-fashioned oats
– 1 cup semi-sweet chocolate chips
– 1/2 cup dried cranberries

Instructions

1. Preheat oven: Heat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until fluffy, about 3 minutes. Tip: Make sure your butter is at room temperature to avoid a lumpy mixture.
3. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
4. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture, mixing just until incorporated.
5. Fold in oats and mix-ins: Stir in the oats, chocolate chips, and cranberries until evenly distributed throughout the dough. Tip: If the dough feels too sticky, let it chill in the fridge for 10 minutes to firm up.
6. Scoop dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop or ice cream scoop.
7. Bake cookies: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies strike the perfect balance between chewy and crispy, with the tart cranberries cutting through the richness of the chocolate. Serve them warm with a glass of cold milk, or crumble them over vanilla ice cream for an instant dessert upgrade.

Conclusion

With 20 irresistible oatmeal chocolate chip cookie recipes, there’s a perfect batch for every craving! Whether you love them chewy, crispy, or packed with extras, these recipes are sure to delight. Give them a try, leave a comment with your favorite, and don’t forget to share the love on Pinterest. Happy baking!