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plate of oatmeal chocolate chip cookies with glass of milk

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.
4.7 from 46 votes
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Course: Cookies & Bars
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Cooling Time: 10 minutes
Total Time: 45 minutes
Servings: 36 servings
Calories: 184kcal
Author: Mel Lockcuff



  • 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: 36servings | Calories: 184kcal | Carbohydrates: 22g | Protein: 2g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 104mg | Fiber: 1g | Sugar: 10g
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