You’ll NEVER find a more perfect oatmeal chocolate chip cookies recipe in the world!—They’re unbelievably easy to make and I reveal all my secrets as to how they’re so ridiculously soft and chewy!
My rather conclusive title of these oatmeal chocolate chip cookies is not even one bit of an exaggeration, guys.
So I’m gonna go out on a limb here and just call these cookies the world’s BEST, because if I were to imagine what the best stuff in the world tastes like, I’m pretty sure these cookies are very close to the top of that list.
Seriously. They’re teetering at the top of that list with these keeper cookies obviously close nearby.
Alright, so let’s get to our cookie business already. Guys, I’ve been perfecting this oatmeal chocolate chip cookies recipe pretty much all summer. I’ve made probably close to 7 batches in total and trust me: neither my family nor my sweet tooth boyfriend have been hurting for cookies. ??
I could swear that every batch of cookies tasted better than the last, so I kept tweaking things a little bit until I stumbled upon oatmeal cookie perfection. And that would be these gems you see today. Completely literal perfection that requires no more tweaking. It only requires me making and eating them every.dang.day.
Okay, it’s cookie science time! Pull up a chair and get comfy for a few minutes.
This cookie recipe is pretty standard, guys. We start off with our butter and sugar which we want to cream extremely well. Proper creaming = a properly proportioned cookie! From there we’re gonna add one egg just to hold our dough together and a ton of vanilla extract for flavor.
From there, it’s just flour, oats, a little bit of baking soda, salt, an entire teaspoon of ground cinnamon (trust me on this one!) and a loooooot of chocolate chips. No measuring required on that last one.
Please be aware that the dough will be just sliiiiiightly sticky when you go to scoop it into balls. This is A-OK and exactly what we want. Softer dough = softer + chewier cookies that also spread more evenly while they bake.
And on that same note, remember my secret to non-dry cookies? Underbake ’em just a little bit. The edges of these cookies should be golden, but the middle should still be soft and that’s how you’ll know when they’re done. They’ll continue to bake on the hot cookie sheet for at least 5 minutes after you remove them from the oven, so PLEASE if anything, underbake them!
And seriously, PLEASE if anything devour and conquer these cookies whilst they’re still exploding with warm gooey chocolate. It’s the only way to do things.
If you have even a fraction of the success I had with these cookies, you’ve probably just found your newest cookie jar staple. My family seriously won’t allow me to stop making these and I’m pretty sure my boyfriend and I could/would eat the entire 1-1/2 dozen batch alone by ourselves in one sitting.
You don’t ignore cookie perfection like this, guys. The world’s best oatmeal chocolate chip cookies are loudly demanding that you make them NOW.
The World's Best Oatmeal Chocolate Chip Cookies
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Ingredients
- 1/2 cup butter softened (1 stick)
- 1 cup coconut sugar or brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1-1/2 cups old-fashioned rolled oats
- 1-1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
- Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment. Mix on medium speed until creamy, about 3 minutes. Add egg and vanilla to bowl and mix until smooth.
- Add oats, flour, baking soda, cinnamon, and salt to mixer and mix on medium speed until dough comes together. (dough will be slightly sticky) Gently stir in chocolate chips.
- Using a cookie scoop, scoop dough into 1-in balls and place on prepared baking sheets 1-2 inches apart. Bake cookies at 350F 9-10 minutes or until edges are golden (cookies will appear underdone in the middle---this ok) Cool cookies 5 minutes on baking sheet, then transfer to a wire cooling rack. Enjoy cookies warm while the chocolate is gooey!
Nutrition
Looking for another twist on oatmeal cookies? Try THESE, please and thank you.
Gayle @ Pumpkin 'N Spice says
So I love oatmeal cookies, but I don’t like them with raisins, so I love that you added chocolate chips! I also love how thick and delicious these look. Definitely my kind of cookie, especially on a Tuesday morning!
Amanda says
These look so soft and dreamy! I really like that you use white whole wheat flour. Yum!
Jen | Baked by an Introvert says
If you say these are the world’s best then I believe you. And I’m really wishing I had one right now!!
mira says
Love oatmeal cookies! The combination with chocolate chips sounds delicious! Need to try them!
Kathryn Mader says
Hi Sarah, this is the best recipe I’ve ever tried. http://www.twopeasandtheirpod.com/whole-wheat-oatmeal-chocolate-chip-cookies-made-with-coconut-oil/ Try it! I took a plate of these to the teachers’ lounge and everyone begged for the recipe. One lady ran all over the school trying to track down the person who made these cookies, she was desperate for the recipe, ha (I’m a volunteer). Everyone who has ever tasted this cookie goes ape over it. Just wanted to share it with you and let you try it.
Cat says
I made these for my first time baking cookies ever for my nephews sesame Street party and they were awesome!!
Sarah says
Thanks for letting me know, Cat! Hope you enjoyed them!
Ed says
these cookies were awesome…I made them since I am giving up tootsie rolls, which sounds weird, but I was very sick a few weeks ago and am now in the process of making my diet healthier which includes limiting sugar. Can’t wait to try some of the other stuff you have recipes for!
thanks,
Ed
(60 year old, lives in Cranston, RI)
Sarah says
Thanks for letting me know, Ed! I’m happy to hear that these cookies turned out great for you!
Kristen says
Super good cookie and kinda healthy too! I will try and cut the whole wheat flour to 1 cup instead of 1 1/2. Although my husband liked it, he said he could still taste the “whole wheat” flour.
Thanks for another great recipe.
Sarah says
So glad you loved these cookies, Kristen! If you wish to get away from some of the whole wheat flour taste I would HIGHLY recommend you try white whole wheat flour instead! It’s a bit of a finer consistency so it makes a lighter baked good.
mncliff says
Delicious ingredients. Especially like that you are not shy about eliminating granulated sugar and using brown sugar exclusively, using a full tablespoon of vanilla and the cinnamon was a flavorful touch. My batch, despite tasting delicious, required my hand needing the dough and then squeezing extremely hard into balls to hold the ingredients together. Then flattening them on the cookie sheet unless I wanted golf balls for cookies. Not chewy or even crisp but they turned out almost too hard to eat. Delicious dunked in whole milk . I kept re-reading the recipe wondering if something was wrong with the amounts. Next time I will cut the flour by a half cup and ether double the vanilla or add another egg. The batter was just too dry to form. Thanks for the great ideas.
Bill Welton says
these just did not spread at all.I bake a lot and am considered very good.
Sarah says
Hi Bill – was your butter the correct temperature when you creamed it with the sugar? Sometimes this can impact the spread of the cookie while it bakes.
Bethany Brandvold says
Oh my Sarah these are delicious!!!!! I added 1/2 tsp of baking powder , sweetened and dried cranberries and pecans. This recipe is replacing my other go to choc chip recipe!
Bethany Brandvold says
Hello Sarah! The cookies were delicious!!! I did exactly as the recipe but added 1/2 tsp baking powder, pecans and sweetened and dried cranberries.
Sarah says
Love the sound of pecans and cranberries in these cookies! Thanks for reporting back, Bethany. 🙂