Oatmeal Chocolate Chip Cookies

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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.

plate of oatmeal chocolate chip cookies with glass of milk

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.

I love baking cookies because they’re such an easy dessert to make. Some of my favorites are chocolate chip cookies and chewy peanut butter cookies.

Let’s bake a yummy batch of oatmeal cookies right now, though. Are you ready?

stack of oatmeal chocolate chip cookies on gray countertop with cookie sheet behind


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.

chocolatey oatmeal chocolate chip cookies, warm out of the oven, piled on a white plate with a tall glass of milk


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.


I recommend using old fashioned oats, or rolled oats, when baking cookies, especially this oatmeal cookie recipe.

baked oatmeal cookies with chocolate chips on cookie sheet

Mainly because rolled oats will lend to more of a chewy texture than quick oats. Quick oats can tend to make a cookie softer.

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.


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.

mixing up oatmeal chocolate chip cookie dough with rolled oats in white KitchenAid mixer

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.

cookie scoop with oatmeal chocolate chip cookie dough on cookie sheet

  • 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 baked easy oatmeal cookies with chocolate chips on OXO cookie sheet

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!

plate of oatmeal chocolate chip cookies with tall glass of ice cold milk


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.

Dinner Then Dessert has a delicious recipe for super chewy oatmeal raisin M&M cookies. And Lil’ Luna has an old fashioned recipe for iced oatmeal cookies.

I’m getting hungry just thinking about fresh baked cookies.

bite out of oatmeal chocolate chip cookies with stack of oatmeal cookies


Liquid Measuring Cup, along with Measuring Spoons and Cups

Mixer or Hand Mixer and Large Mixing Bowl


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.

white plate of baked oatmeal chocolate chip cookies with milk

Cookie Sheet

Cookie Spatula

Wire Rack – This allows the cookies to rest and cool before you put them in the cookie jar.


If you love this oatmeal chocolate chip cookie recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

oatmeal chocolate chip cookies recipe


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plate of oatmeal chocolate chip cookies with glass of milk
5 from 1 vote

Oatmeal Chocolate Chip Cookies

How to make the best oatmeal chocolate chip cookies. Made with old fashioned oats, they're a little soft, a little chewy, and full of chocolatey goodness.

Course Dessert
Cuisine American, Dessert
Keyword easy oatmeal cookies, oatmeal chocolate chip cookie recipe, oatmeal chocolate chip cookies, oatmeal cookie recipe, oatmeal cookies
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings 36 servings
Calories 184 kcal
Author Mel Lockcuff



  1. Pre-heat the oven to 350°F.

  2. Cream (or mix) together the butter, brown sugar, and pure cane sugar. 

  3. Add the eggs and vanilla extract to your mixture, and mix well.

  4. Stir the baking soda into your buttermilk (or sour milk) and set aside.

  5. Sift together the dry ingredients, including the flour, salt, and ground cinnamon.

  6. Mix the dry ingredients into the creamed mixture, alternating with the buttermilk. 

  7. Fold in the oatmeal and chocolate chips, mixing them into the dough.

  8. 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.

  9. Bake for 12 to 15 minutes, or until the cookies turn a nice golden hue. 

  10. When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.

  11. Serve with a nice tall glass of ice cold milk. 

Recipe Notes

*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.

Nutrition Facts
Oatmeal Chocolate Chip Cookies
Amount Per Serving
Calories 184 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 24mg8%
Sodium 104mg5%
Potassium 99mg3%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 10g11%
Protein 2g4%
Vitamin A 180IU4%
Calcium 20mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
recipe for oatmeal chocolate chip cookies
oatmeal chocolate chip cookie recipe

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