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Oatmeal Chocolate Chip Cookies – How to make the best oatmeal chocolate chip cookies. Made with old fashioned rolled oats, they're a little soft, a little chewy, and full of chocolatey goodness.
My oldest loves it when I make oatmeal raisin cookies like Grandma used to make. But sometimes I like to switch things up and add chocolate chips instead of raisins, making the most scrumptious oatmeal chocolate chip cookies.
These cookies are a little bit soft, a little bit chewy. And they're made with simple ingredients like buttermilk (I'll show you how to make your own), brown sugar, and old fashioned oats.
Let's bake a yummy batch of oatmeal cookies right now, though. Are you ready?
WHERE CAN I FIND THE RECIPE FOR OATMEAL CHOCOLATE CHIP COOKIES?
If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the oatmeal chocolate chip cookie recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
HOW TO MAKE BUTTERMILK WITH JUST 2 INGREDIENTS
My mom taught me this little trick for making buttermilk (or souring milk) back when I was a budding baker in our old farmhouse kitchen.
Just add about a tablespoon of distilled white vinegar to a cup of milk. I usually use a tablespoon for every cup of milk.
To make sure I have the right amount of liquid, I’ll pour my vinegar into the measuring cup first; then add the milk to my desired level or measurement.
Stir it and let sit for 5 to 10 minutes.
And that’s it! Before you know it, your milk will be perfectly soured just like buttermilk.
Now if you're using less milk, just use less vinegar. With this recipe, I'm using 1/4 cup milk, so I'll add about 1/2 tablespoon of vinegar to the milk to sour it.
SHOULD I USE QUICK OATS OR OLD FASHIONED OATS FOR OATMEAL COOKIES?
I recommend using old fashioned oats, or rolled oats, when baking cookies, especially this oatmeal cookie recipe.
Baking Bites has a great article about regular vs. quick cooking oatmeal for baking. And The Kitchn has another great article explaining the difference between steel-cut, rolled, and instant oats.
TIPS FOR HOW TO MAKE THIS OATMEAL COOKIE RECIPE
Really, these are such easy oatmeal cookies to make. You basically have to mix up the dough, scoop it onto a cookie sheet, and bake.
There are a few tips I can share, though…
- Soften the butter before you ever start. If you're like me and you forget to get it out (allllwayyyys), just pop it in the microwave and soften it up a bit.
- Speaking of butter, use real butter. Margarine will change everything.
- Use light brown sugar instead of dark brown. Why? Because light brown sugar makes a more raised cookie with a slightly crispy edge and soft, chewy middle. Dark brown makes a flatter cookie with a crunchier, chewier texture.
- Use the full bag of chocolate chips. Of course, you're going to sneak a few, but don't skimp on the chocolate. It's one of those “the more, the merrier” scenarios.
- There's really no need to chill the dough, though you can if you want. It *could* lend to an even chewier cookie.
- When you scoop the cookies onto the cookie sheet, you'll need to press them down just a bit. You can do this with the flat bottom of a glass.
Warm cookies fresh from the oven are the absolute best, especially when you serve them up with a tall glass of ice cold milk. Yum!
MORE COOKIE RECIPES YOU MAY ENJOY
One of my all time favorite recipes is an old recipe my family has made for years, Grandma's chocolate sandwich cookies. Another oatmeal cookie favorite that's also full of chocolatey goodness, is this recipe for monster cookies.
I'm getting hungry just thinking about fresh baked cookies.
KITCHEN TOOLS YOU'LL NEED TO MAKE OATMEAL COOKIES
Cookie Scoop – I wasn’t sold on my cookie scoop at first; Dan wanted me to use it, but I was used to just using a spoon and my fingers. But he was right… It saves dough, makes a smaller cookie, and gives you a rounder cookie.
OATMEAL CHOCOLATE CHIP COOKIE RECIPE
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- 1 cup unsalted butter
- 3/4 cup light brown sugar
- 1/2 cup pure cane sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk, *
- 1 teaspoon baking soda
- 2 cups unbleached all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups rolled oats
- 12 ounces semi-sweet chocolate chips
- Pre-heat the oven to 350°F.
- Cream (or mix) together the butter, brown sugar, and pure cane sugar.
- Add the eggs and vanilla extract to your mixture, and mix well.
- Stir the baking soda into your buttermilk (or sour milk) and set aside.
- Sift together the dry ingredients, including the flour, salt, and ground cinnamon.
- Mix the dry ingredients into the creamed mixture, alternating with the buttermilk.
- Fold in the oatmeal and chocolate chips, mixing them into the dough.
- Using a cookie scoop, drop cookies onto your cookie sheet, pressing/patting the cookies somewhat flat with your fingers or the flat bottom of a glass.
- Bake for 12 to 15 minutes, or until the cookies turn a nice golden hue.
- When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.
- Serve with a nice tall glass of ice cold milk.
*You can make buttermilk (or sour milk) by mixing together about 1/2 tablespoon of vinegar with the 1/4 cup of milk. To make sure I have the right amount of liquid, I’ll usually pour my vinegar into the measuring cup first; then add the milk to my desired level or measurement.
Serving Size:36 servings
Amount Per Serving: Calories: 184 Saturated Fat: 5g Cholesterol: 24mg Sodium: 104mg Carbohydrates: 22g Fiber: 1g Sugar: 10g Protein: 2g