These are the best oatmeal chocolate chip cookies you will ever eat. Soft, chewy, sweet and packed with chocolate chips. The perfect oatmeal cookie is the base for this yummy recipe. Made with oats, butter, honey, sugar, and just the right amount of cinnamon, you will add this to your list of family favorites.
This is a take on our favorite blueberry cookies, but the chocolate chip version.
My, oh my, they are good. Can’t stop at one, good. Need to give them to all your friends so you don’t eat every single one by yourself, good.
Maybe that’s just me and my lack of will power?
Anyway, you need this recipe in your back pocket. Oatmeal chocolate chip cookies work for every holiday, sad day, or backyard BBQ.
Why you will love these Oatmeal Chocolate Chip Cookies:
These are one of the best cookies I’ve ever tasted. They have a perfect balance of sweetness, spice, and chewiness from the oats.
Can be made gluten free. They are easily adapted to gluten free. Use a gluten free, one-to-one flour. I personally use Bob’s Redmill One-To-One Flour. For those with celiac, make sure to use certified, gluten free oats. My daughter cannot tolerate unfermented, glutenous grains, so I typically make these gluten free oatmeal chocolate chip cookies so we all can enjoy them.
Super chewy. This recipe has more oats than your “typical” oatmeal cookie recipe, giving it a scrumptious chew factor.
Loaded with chocolate chips. Can you get any better than lots of chocolate? I think not.
Slightly healthier recipe. They include more oats and less white flour than your average cookie. Plus, if you use coconut sugar, it is less refined than regular sugar.
Tips For Making This Recipe
- The cookies need to cool completely on the baking pan before removing to give them time to set up.
- Coconut sugar, in my opinion, is the best way to make these cookies. They are softer and sweeter. If you use cane sugar, the cookie will be firmer and not quite as sweet. Still delicious.
- Want it extra chocolatey? Add a 1/2 cup more chocolate chips. Or choose mini chocolate chips.
- If you like nuts in your cookies, add walnuts or pecans for some added crunch.
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Tools you may need:
Dry measuring cup
Baking sheets – I like these stainless steel ones
How To Make Oatmeal Chocolate Chip Cookies
Preheat oven to 350. In a stand mixer bowl, add softened butter and coconut sugar.
Cream the butter and sugar together and add the honey to the butter sugar mixture. Whip until nice and fluffy, about three to five minutes.
While the butter and sugar are whipping, add flour, oats, baking soda, baking powder, cinnamon, and salt to a large bowl. Whisk together until well mixed. Set aside.
Add eggs and vanilla extract to the wet ingredients and combine on low speed.
Slowly add dry ingredients to wet ingredients until just combined. Scrape down sides halfway through.
Add chocolate chips and stir.
Scoop dough onto a parchment-lined baking sheet. I highly recommend a cookie scoop to make perfectly round.
Bake for 14-18 minutes for larger cookies and 12-15 minutes for smaller cookies, or until the edges start to become golden.
Allow the cookies to cool on the pan completely before eating.
Can these oatmeal cookies be made gluten free?
Yes! Swap out the flour for gluten free one-to-one flour. The texture is a little different.
We usually make this recipe gluten free for my daughter who doesn’t tolerate unfermented grains. Find my sourdough chocolate chip cookies here.
If you have celiac disease, I would recommend also using certified, gluten free oats.
Can you use quick oats for cookies?
I prefer using quick oats for these cookies, but you can also use rolled oats.
Should you chill oatmeal cookie dough?
While you could stick this recipe in the fridge for up to three days before baking, you do not need to chill it before baking. They work perfect without chilling.
How to store:
Place in an air-tight container. They will stay good for a week or so at room temperature, or place them in the freezer for up to three months.
Find More Delicious Dessert Recipes:
- Lace Cookies With Pumpkin Spice
- Sourdough Banana Bread
- Sourdough Chocolate Chip Cookies
- Homemade Gluten Free Blueberry Pie
- Blackberry Brownie Mug Cake
Tried this recipe and loved it? I would love if you would come back and give it 5 stars. Please and thank you! Tag me on Instagram @ablossominglife
- Preheat oven to 350.
- In a stand mixer bowl, add softened butter and coconut sugar. Cream together using the paddle attachment.
- When the butter is starting to break into clumps with the sugar, add the honey and whip until nice and fluffy, about three to five minutes.
- While the butter and sugar are whipping, add flour, oats, baking soda, baking powder, cinnamon, and salt to a large bowl. Whisk together until well mixed. Set aside.
- Add eggs and vanilla extract to the wet ingredients and combine on low speed.
- Slowly add dry ingredients to wet ingredients until just combined. Scrape down sides halfway through.
- Fold in chocolate chips.
- Scoop dough onto a parchment-lined baking sheet.Bake for 14-18 minutes for larger cookies and 12-15 minutes for smaller cookies, or until the edges start to become golden.
- Allow the cookies to cool on the pan completely before eating.