The BEST Oatmeal Chocolate Chip Cookies | The Butcher's Wife

The BEST Oatmeal Chocolate Chip Cookies

The Best Oatmeal Chocolate Chip Cookies are the best oatmeal chocolate chip cookie you will ever eat (or at least my family thinks so)! They are soft, sweet and full of oatmeal and chocolate chips!

We LOVE oatmeal chocolate chip cookies at our house…especially my oldest son Luke…they are his favorite cookie! If he can have any kind of cookie he will always choose an oatmeal chocolate chip cookie. This recipe is the one we have made for years and we think it really is the best!

The BEST Oatmeal Chocolate Chip Cookies | The Butcher's Wife

What kind of Oatmeal is best?

Have you ever noticed when you are buying oatmeal in the tubs that there are different kinds of oatmeal? Usually you will see 2 different options (not including instant oatmeal that comes in packets with flavors). You will most likely see Quick Oats and Old Fashioned Oats (also called Rolled Oats). Do you know what the difference is? The main difference is the size of the oatmeal. Old Fashioned/Rolled Oats are whole oats and take longer to cook. Quick Oats are exactly as their name states…quick! They cook faster because they are cut into smaller pieces.

When I bake I always use quick oats because I love the texture they give the cookies. In my opinion (many may disagree) the quick oats give the cookie a fluffy and softer texture (quick oats cook faster so the cookie is softer) and the cookie is a bit more moist. I think (totally my opinion) that using Old Fashioned Oats/Rolled Oats make the cookies more dry and chewy because the oatmeal pieces are larger and need a longer time to cook. The cooking time for a cookie just isn’t long enough (my opinion) to soften the Old Fashioned Oats to my liking. I have tried both kinds of oatmeal in these cookies and the Old Fashioned Oats just aren’t my jam. But if you want your cookie chewy (and even a bit dry) go the Old Fashioned route!

The Ingredients for the cookies

You won’t find any weird ingredients in these cookies. It is all pretty standard stuff with butter, white sugar, brown sugar, eggs, vanilla, salt, baking powder, baking soda, flour, oatmeal and chocolate chips! Quick note about the chocolate chips: use the kind you prefer! If you prefer semi-sweet use them! If you are like us, and prefer milk chocolate, then use milk chocolate! That is totally up to you! Both are pretty darn delicious!

The BEST Oatmeal Chocolate Chip Cookies | The Butcher's Wife

Making The BEST Oatmeal Chocolate Chip Cookies

To make the cookies preheat your oven to 350 degrees and line some cookie sheets/baking sheets with parchment paper. If you aren’t using parchment paper, grease your cookie sheets.

I use my stand mixer for these cookies, with the paddle attachment, but a hand mixer works too!

First, cream together your softened (not melted) butter and both sugars. Let it mix on low until the mixture is fluffy (1-2 minutes at the most).

Next, add your eggs and vanilla and mix again until creamy.

Add in your salt, baking soda, and baking powder and give it a fast mix. Then, add your flour and oatmeal and let it mix at a higher speed until it’s mixed well. Don’t over mix it… just watch for all the dry ingredients to be combined and no floury parts are in the dough.

Last (and the best part), add your chocolate chips! Give it one last mix, not too much, so the chocolate chips are mixed in.

Tips for Baking

If you have to use the same pan you can roll out all of the cookie dough into balls and place them on a plate so they are rolled and ready when the pan is available. If you are using the same pan I would let the pan cool as much as you can before putting it back in the oven with a new batch of cookies. A hot pan with fresh dough balls can make the cookies spread a bit faster and you may end up more flat cookies…they will still taste delicious but they may look flatter.

See below for the half sheet pans I use and love. They come in a 2-pack and I have 4. This helps me bake the cookies so much faster! I have all 4 pans lined and ready for the cookie dough balls to be rolled and put on the pans perfectly spaced. I roll them all out at once, so all of the cookie sheets are ready to go when one gets done baking.

Baking The BEST Oatmeal Chocolate Chip Cookies

I use a tablespoon to measure my first few cookie dough balls. Make it a heaping/rounded tablespoon measure. After the first few measured dough balls , I just eyeball it and do it by hand. Evenly space out your cookie dough balls so they do not bake into one another. This recipe makes about 3 to 4 dozen cookies. The amount can vary depending how big your cookies are (and if anyone sneaks cookie dough to eat before baking).

The BEST Oatmeal Chocolate Chip Cookies | The Butcher's Wife

Your cookies will bake for about 8-9 minutes. Each oven is different and you can bake them to your liking. I prefer my cookies a bit underdone, so cook them to your preference. The tops should be just a touch golden brown in my opinion to be perfect.

Take the cookies out of the oven when they are done baking and enjoy! Nothing is better than a warm cookie!

The BEST Oatmeal Chocolate Chip Cookies | The Butcher's Wife

For some other delicious cookies, try my Easter Crinkle Cookies (not just for Easter), my Soft Sugar Cookies (trust me you want to make them), my Banana Cookies with Cream Cheese Frosting, or my Simple Snickerdoodles.


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The Best Oatmeal Chocolate Chip Cookies

The Best Oatmeal Chocolate Chip Cookies are loaded are sweet soft and will be the best cookie you will ever eat!
This recipe makes about 3 to 4 dozen cookies depending on the size of your cookies.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Servings 4 dozen

Ingredients

  • 1 cup butter, softened not melted *2 sticks
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups all purpose flour
  • 2 cups Quick Oats *see notes
  • 1 12 oz. bag chocolate chips *an 11.5 oz bag is fine too *we like Milk Chocolate, but you can use semi-sweet chips if preferred

Instructions

  • Preheat your oven to 350° Line your baking sheets with parchment paper or grease the baking sheets.
  • In a mixer stand with the paddle attachment, or using a hand mixer, cream together your butter and both sugars. Mix it on low for about 1-2 minutes until is fluffy.
  • Add in your eggs and vanilla. Mix until combined.
  • Next, add in your salt, baking soda, and baking powder and give it a fast mix.
  • Then, add your flour and oatmeal and let it mix at a higher speed until it’s mixed well. Don’t over mix it… just watch for all the dry ingredients to be combined and no floury parts are in the dough.
  • Last, add in your package of chocolate chips and mix just until they are all mixed in the dough.
  • Use a tablespoon to measure your balls of dough. Make it a heaping/rounded tablespoon measure. After the first few measured dough balls , I just eyeball it and do it by hand. Evenly space out your cookie dough balls so they do not bake into one another on the baking sheet.
    *See below for some additional tips
  • Let the cookies bake for 8-9 minutes or until they are done to your liking.

Notes

I use Quick Oats for this recipe.  I love the texture they give the cookies. In my opinion (many may disagree) the quick oats give the cookie a fluffy and softer texture (quick oats cook faster so the cookie is softer) and the cookie is a bit more moist. If you want your cookie chewy (and even a bit dry) use Old Fashioned Oats/Rolled Oats.  See the blog post above for a bit more info on the Oatmeal differences.
Baking: If you have to use the same pan for baking the cookies, you can roll out all of the cookie dough into balls and place them on a plate so they are rolled and ready when the pan is available. If you are using the same pan I would let the pan cool as much as you can before putting it back in the oven with a new batch of cookies. A hot pan with fresh dough balls can make the cookies spread a bit faster and you may end up more flat cookies…they will still taste delicious but they may look flatter. 
I have 4 half sheet pans I use when making cookies (see the blog post above for the ones I have and love).  I love having more than one pan so I don’t have to use the same pan. I have the baking sheets lined with parchment paper and ready for the cookie dough balls to be rolled and placed on the pans.  I roll them all out at once, so all of the cookie sheets are ready to go when one gets done baking. 

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