Oatmeal Chocolate Chip Cookies



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These easy Oatmeal Chocolate Chip Cookies are the best! They’re flaked with rolled oats, dark chocolate and a sprinkling of sea salt on top.

Oatmeal Chocolate Chip Cookies

One of the biggest let downs in life might be the moment when you grab an oatmeal cookie–thinking it’s chocolate chip–to only realize it’s actually an oatmeal RAISIN cookie. Today we are discussing the better alternative: Oatmeal Chocolate Chip Cookies.

I don’t hate raisins. I used to tho because I remember my mom would put those tiny boxes of California raisins in my lunchbox and every time I opened up my lunchbox and would see it, I would let out a dramatic and admittedly-bratty UGHHHH.

So, yeah, I don’t adore raisins. I won’t go out of my way to eat them and oatmeal cookies taste a million times better with dark chocolate chunks than raisins. Sorry, raisins.

I do like wine…so I guess it all worked out. Lol.

History of The Oatmeal Cookie

Cookie legend has it that oatmeal cookies were adapted from the popular Scottish/British oat cakes. The first recorded oatmeal cookie was written down by Fannie Farmer and was considered health food! YAY. During this time, they were printed on every tub of Quaker Oats old-fashioned oats.

Initially, oatmeal cookies didn’t include raisins and then slowly, over time, raisins were thrown in.

What Makes An Oatmeal Cookie Great?

In my humble opinion, I think an oatmeal cookie should be a lot like a chocolate chip cookie: crispy on the outside and soft and gooey on the inside.

The texture of the oats in the cookie, in my opinion, is GRAND. I think oatmeal chocolate chip cookies should have A LOT of oats in them.

Last week I tried my first hand at oatmeal chocolate chip cookies and phew, it did not go so well. It took Billy and I a few times to get it right. We essentially wanted the Cozy Chocolate Chip Cookie but in oatmeal cookie form. It took some tweaking but we finally nailed it.

These cookies are soft and delicious. They have a tremendous amount of texture and the dark chocolate chunks make them very very tasty.

Oatmeal Chocolate Chip Cookies

How to Make Oatmeal Chocolate Chip Cookies!

They couldn’t be simplier. After the ratios were nailed down, they’re the type of cookies you can make on any weeknight. You can also make the dough and freeze them for later.

Here’s what you’ll need to do:

  1. Mix the rolled oats, flour, baking soda and salt together.
  2. Whisk together the melted butter, eggs, brown sugar, white sugar and vanilla extract.
  3. Add the wet ingredients to the dry and then fold in the chocolate chunks.
  4. The dough will be pretty soft so a trip to the fridge will be very necessary.
  5. Then, scoop out the dough and bake them off!

These oatmeal chocolate chip cookies require zero mixer or fancy piece of equipment.

Make ‘em this weekend!

And if you do, lemme know on Instagram! 

Oatmeal Chocolate Chip Cookies

5 from 21 votes

Oatmeal Chocolate Chip Cookies Recipe

Prep: 15 minutes
Cook: 25 minutes
Chilling Time: 1 hour
Total: 1 hour 40 minutes
Servings: 24 cookies
These easy Oatmeal Chocolate Chip Cookies are the best! They're flaked with rolled oats, dark chocolate and a sprinkling of sea salt on top.


Dry Mix:

  • 3 cups old-fashioned rolled oats
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt


  • 1 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 6 ounces dark chocolate chocolate chunks or chips, chopped (I chopped mine because they were sort of big)
  • Flaky Sea Salt, such as Maldon or Jacobson, as garnish


To Make the Dry Mix:

  • In a medium bowl, mix together the oats, flour, baking soda and salt.

To Make the Wet Mix:

  • In medium bowl, mix together the melted butter, brown sugar, granulated sugar, eggs and vanilla extract. Pour the butter/sugar mixture into the dry ingredients and mix until combined. Lastly, fold in chocolate chips. Stick in fridge for 1 hour to chill.
  • Preheat oven to 350F. Scoop out 1 1/2-inch balls of dough and roll them between your palms; place them onto a parchment-lined baking sheet spacing them 3 inches apart. Bake for 8 to 10 min, until they barely turn golden brown around the edges. Sprinkle with a few pinches of salt. Repeat with the remaining cookie dough. Allow cookies to cool on baking sheet for 5 minutes and then transfer them to a cooling rack. These are best eaten warm with milk.


To Freeze Cookie Dough:
Want to Freeze the Cookie Dough, click here for my post on How to Freeze Cookie Dough
Baking Sheets | Medium Cookie Scoop | Silicon Spatulas | Stainless Steel Mixing Bowls |


Calories: 163kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 103mg | Potassium: 55mg | Fiber: 1g | Sugar: 4g | Vitamin A: 262IU | Calcium: 12mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cookies, Dessert
Cuisine: American
Like this Recipe? Please Rate & comment below!


In the mood for more chocolate chip cookies:

Oatmeal Chocolate Chip Cookies

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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  1. 5 stars
    Hi!! I made these cookies yesterday and they are soooo yummy!! I used Bobs Red Mill whole grain oats because thats what i had on hand. These cookies are seriously addicting. I sent some to my mother and grandmother today and they love them too! Thanks for the recipe

  2. 5 stars
    Hi! Just tried the recipe! I used smaller oats instead of old-fashioned because I like them better. They are delicious! Just loved them! My husband too. 😉

  3. 5 stars
    “One of the biggest let downs in life might be the moment when you grab an oatmeal cookie–thinking it’s chocolate chip–to only realize it’s actually an oatmeal RAISIN cookie.” YES. I say this all the time and my husband tries to tell me that oatmeal raisin is far more common that oatmeal chocolate chip. But do we really want to be common? I think not. Oatmeal chocolate chip 4 lyfe.

  4. I despise raisins!!!! I put raisins in my sons oatmeal once, and he said um – no bugs in mine thanks. LOL

    I cant wait to try this!!!

      1. you can absolutely use salted butter, I would just eliminate the salt from the recipe (in the dry ingredients). and you should be good to go! 🙂

  5. These look amazing!! Have you ever made the dough then froze the individual scoops for later baking? THanks!

  6. These look so yummy! Our daughter has had a rough week at school so we will definitely bake these! Thanks for perfecting the recipe for us!

  7. Dear Adrianna,
    My one tip on baking with raisins is only use golden raisins. They are wonderful and do not get a burned quality to them Oatmeal golden raisin cookies are awesome.

    I love reading your blog.

  8. Yassss I’ve been excited for this recipe since I saw it on your instastory and made them this morning. Sooo chewy and chocolatey! I don’t hate raisins either but I don’t want them anywhere near my cookies.

  9. these look like ooey gooey goodness! But, I must confess, I like raisins…just not in my cookies! team chocolate chip for life!