Making these cookies at home is easy and quick, as there is no need to chill the dough. Oatmeal Chocolate Chip Cookies are super delicious, with cinnamon, vanilla, and chocolate flavors! Jump to:About Oatmeal Chocolate Chip CookiesWhy You Will Love These CookiesIngredientsHow To Make Chocolate Chip CookiesStoring SuggestionsBaking TipsMore Oatmeal RecipesRecipe Card

About Oatmeal Chocolate Chip Cookies

Oatmeal cookies are one of the favorites of my family. And my son especially loves these soft and chewy oatmeal cookies the most. These cookies are easy to make, and there is no need to chill the dough. So it is a quick recipe to make delicious, wholesome, and addictive cookies. To make these oatmeal chocolate chip cookies healthier, you can swap half of the all-purpose flour with white whole wheat or whole wheat flour. Also, it is easy to incorporate nuts or dried fruits into this oatmeal cookie dough. You can use this recipe as a base and add raisins, dried cranberries, or nuts of your choice to the cookie dough. Ensure not to overbake the cookies for the soft and chewy textures. Bake them only until the edges are set and lightly browned but the center is still soft.

How To Make Chocolate Chip Cookies

Preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper. Set it aside. Whisk flour, baking soda, salt, and ground cinnamon in a medium bowl until well combined.

Cream the butter and both sugars on medium to high speed until light and fluffy in a stand mixer fitted with a paddle attachment. Scrape down the sides and bottom of the bowl.

Add vanilla and beat again to combine. Scrape down the sides and bottom of the bowl.

Add the flour mixture to the wet ingredients and mix on low speed until just combined. 

Then add oats, chocolate chips, and a tablespoon of milk, and mix on low speed until just combined. If the dough does not come together and is crumbly, add another tablespoon of milk and mix. once everything is combined, stop mixing. Bring the dough together with a spatula or your hands, and avoid adding more milk. On the other hand, if your dough is very sticky and hard to work with, refrigerate it for 15-20 minutes.

Baking The Oatmeal Chocolate Chip Cookies

Use the ice cream scoop to drop equally sized portions of dough onto the prepared baking sheet, about 2 inches apart. Then, use the palm of your hand to press down lightly on the top of each cookie dough to flatten it slightly.

Bake in the preheated oven for 12-13 minutes or until lightly golden around the edges and very soft in the center. The center of the cookies will set upon cooling, so do not overbake. However, keep an eye on the oven; your cookies may bake earlier or later by a couple of minutes. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes.

Transfer the cookies onto a wire rack and allow them to cool completely.

More Oatmeal Recipes

Recipe Card

Oats: To make these cookies, use only old-fashioned and large flake rolled oats. Do not use quick or steel-cut oats. Butter: Butter should be at room temperature for a perfect creaming method. Milk: I needed 2 tablespoon of milk to bring the dough together. But initially, mix 1 tablespoon of milk, then add another tablespoon if necessary. Dough: Don’t overwork the dough; once everything is combined, stop mixing. Instead, bring the dough together with a spatula or your hands, and avoid adding lots of milk. On the other hand, if your dough is very sticky and hard to work with, refrigerate it for 15-20 minutes. Baking: Do not overbake the cookies; the center should look very soft when pulling them out.