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Cookies | March 2, 2020

The Best Chocolate Chip Oatmeal Cookie

The Best Chocolate Chip Oatmeal Cookie

The Best Chocolate Chip Oatmeal Cookie was created for the person in your life who loves a little bit of oatmeal and a whole lot of chocolate in a cookie!

Chocolate or raisins?

What makes this recipe The Best Chocolate Chip Oatmeal Cookie? For starters, the name. Most oatmeal and chocolate chip cookies are named oatmeal chocolate chip cookies. The Best Chocolate Chip Oatmeal Cookie is most definitely a chocolate lover’s dream! I’m often asked for my favorite oatmeal cookie recipe… if I’m going with chocolate instead of raisins in an oatmeal cookie, The Best Chocolate Chip Oatmeal Cookie is my first choice.

The Best Chocolate Chip Oatmeal Cookie

I am a huge fan of fruit in cookies, so I love to make oatmeal raisin more frequently than oatmeal chocolate chip! I posted a recipe years ago, from my friend Eden for Giant Oatmeal Chocolate Chip Cookies, which is a  huge oatmeal chocolate chip treat. The only drawback to Eden’s cookie recipe is they have to be refrigerated before baking. I’m not the most patient person in the world, so a recipe that does not require refrigeration before baking is a bit more convenient for me!

More dough or more chocolate?

Are you team  chocolate or team cookie dough? The Best Chocolate Chip Oatmeal Cookie is similar to the New York Times Chocolate Chip Cookie, which absolutely is packed with way more chocolate than dough. If you’re looking for a straight up, chocolate loaded cookie, with a traditional chocolate chip cookie dough, give the NY Times cookie a try.

The Best Chocolate Chip Oatmeal Cookie

How to keep fresh cookies on hand, for…emergencies

The Best Chocolate Chip Oatmeal Cookie

The Best Chocolate Chip Oatmeal Cookie recipe makes about 24-30 cookies, depending on the size of your scoop. I use a scoop that is about 2 1/4 inches across in diameter, which yields about 24 cookies from this recipe. If you’d like to bake a few at a time, try shaping the dough into balls, place carefully in a gallon ziplock bag and freeze in a single layer. When ready to bake, remove from freezer and place on a cookie sheet. Bake in a preheated oven at 350 for regular bake and 300 for convection bake for 16-18 minutes or just until the top is no longer wet and shiny. Don’t thaw first, just bake as directed above. I love to keep cookies on hand in the freezer for busy nights when I need a dessert!

This recipe is also amazing as a gluten free cookie! I have made these for friends who have Celiac or are gluten intolerant and they have absolutely loved this cookie. They could not believe it was a gluten free cookie! See recipe notes for gluten free instructions.

4.92 from 23 votes

The Best Oatmeal Chocolate Chip Cookie

If you love chocolate filled oatmeal cookies, this is your cookie! The best oatmeal chocolate chip cookie is easy to make and include gluten free instructions as well.

Course Dessert
Cuisine American
Keyword chocolate chip, cookie, oatmeal cookie
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 18
Author Si Foster A Bountiful Kitchen


  • 1 cup butter unsalted, softened for 30 minutes on counter or microwave for a few seconds
  • 1 cup brown sugar light or dark
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt or kosher salt * if using salted butter, use 1/2 teaspoon salt
  • 3 cups semisweet chocolate chips or milk chocolate chips


  1. Preheat the oven to 375 degrees.
  2. Cut butter into tablespoons and place into mixing bowl.
  3. Mix butter and sugars until smooth, using medium speed on mixer.
  4. Add eggs, one at a time, and vanilla. Mix until smooth.
  5. Add all dry ingredients, including chocolate chips to the bowl.
  6. Pulse the dry ingredients into the wet ingredients in mixing bowl.
  7. Mix just until wet and dry ingredients are incorporated. I scrape down the sides of bowl at least once during this process to insure the chocolate chips are evenly distributed.
  8. Scoop the cookies onto a sheet of parchment or lightly greased cookie sheet, 6-8 cookies per pan. With the palm of your hand, give each cookie a light press to flatten cookie a bit.
  9. Bake at 375 degrees for 8 minutes or until cookies are light golden on top.

  10. When the cookies are removed from oven, use a small spatula to push edges in to form the cookie into a round shape if the cookie spreads while baking. This must be done while cookie is still hot out of the oven!

Recipe Notes

-For Gluten Free  Oatmeal Chocolate Chip Cookies, I have tested this recipe using Cup4Cup brand and also King Arthur Coconut flour in place of the All Purpose flour. If you are looking for a gluten free option, substitute out the All Purpose flour with one of the gluten free flours mentioned. Reduce the gluten free flour by two tablespoons, and for best results, refrigerate dough after shaped for at least two hours before baking.  

69 thoughts on “The Best Chocolate Chip Oatmeal Cookie

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Recipe Rating

  1. 5 stars
    Okay, I just made these and they are soooo good. I ran out of vanilla (and this is so not a vanilla replacement) so I added some butter extract (because I like that salty butterscotch flavor) and it was next level!

    In fact, every recipe I’ve made from your archives has been so delicious. I’ve convinced friends and family that I’m a great baker and my number one secret is you! Nan’s coconut cake and the pina colada cake have been made countless times, and so so many other goods. So keep on doing what youre doing, but realize I have gained so much weight from all this decadence! haha.

    1. Nicole,
      Thank you so much for your generous feedback! I really do try to have quality recipes on my blog. I’m so glad you loved this Chocolate Chip Oatmeal Cookie and you can never go wrong with Nan’s Coconut Cake and Pina Colada Cake! I appreciate your input and hope you continue to receive rave reviews with ABK recipes!
      Thanks for being a fan of ABK.

      1. I’ve made a bunch of your cookie recipes and all have been hits. Now that I know about the coconut cake I have to make that!! The only think I like more than homemade cookies is homemade cake. 😍

  2. I was so hoping for thick cookies like your pictures, but mine went really flat. Also, at 375 I can’t get the cookies to set on top without the bottoms getting really dark. I wonder if I should switch to 350 or try convection… do you think I need more flour for thicker cookies? I’m at sea level and in a humid climate (east coast).

    1. Megan,
      Convection always helps to bake a thicker cookie. If you have a convection oven, I would use it. When mixing the butter and sugar, keep the mixer on low or med and just mix until incorporated. Use cold eggs, not room temperature. When mixing in the dry ingredients, I just pulse a few times to mix. Over mixing is one of the biggest issues with cookies. I use a 2 1/4 inch cookie scoop to form the cookies. It is quite large; then I pat them down just a little before baking. I hope these tips help you make the best cookie ever!
      Thanks for reading ABK.

    1. Amber, I have used coconut flour, but not almond flour, so Im not sure? My guess is yes. I just purchased a bag of almond flour to experiment with. I will let you know if I give it a try!

  3. 5 stars
    We made these yesterday and they were incredible! Gooey, chocolaty, crispy edged perfection. Baked at 325 in convection oven for just about 9 min.
    Thank you Si!

  4. 5 stars
    Just made these and they are my new fave! Many other recipes have way more oatmeal and I like that these have just the right amount! I was 1/2 c short on chocolate chips so added 1/2 c extra oats and they came out great! I can’t wait to try this recipe exactly as I’m sure it will be even better! Thank you for sharing and blessing my family with these delectable treats 🙂

    1. Marci,
      Glad you loved this recipe. Good to know about your modification! Thanks so much for reading ABK,

    1. Hi Katy, yes quick oats should work just fine. The old fashioned oats just give the cookie a more chewy texture. Thanks for reading ABK!


    1. Thanks for asking, Sheena! Pulse just means to mix the ingredients in short intervals with the mixer until they are incorporated. Hope this helps!

  5. I made these today and followed every tip here and on your tried and true cookie recipe. My cookies always end up flat! I’m wondering if it’s the way I measure my flour. How do you make your flour? I want them to look like yours!

    1. Hi Marsha,
      I scoop the flour and then level off with a knife or the edge of my flour container. if your cookies are a bit flat, you have a couple of options. First, add about 1/4 cup of additional flour. You may also scoop the cookies and then refrigerate or freeze for about an hour. Then bake as directed. if you have a convection oven, make sure to use it! Convection bake ALWAYS produces a much puffier cookie.
      Thanks for reading ABK,

  6. A question about Convection setting for baking. Do you set the oven for the same cooking temp 375 when using the convection mode? If lower, how do you know the correct Convection temp to set and is the baking time different? I can not wait to make these.

    Thank you,

    1. Hi Julie, I keep the oven at the same temperature for both oven modes. If using convection, it may cook a little faster on the top, so make sure to keep an eye on that. Thanks for asking!

  7. 5 stars
    I absolutely love these cookies. These are truly the very best as stated. I followed the recipe. It came out perfection. The only modifications that I made was to pulse the oatmeal in a food processor for a finer texture. I also mixed dark and semi sweet chocolate. I love this recipe. It will be my go to recipe. Thank you for sharing.

    1. I love your idea of pulsing the oatmeal beforehand, and also using a combo of chocolate chips. I’m sure they turned out delicious. Thanks for sharing and for reading ABK!

  8. 5 stars
    It’s all in the name. This truly is the BEST Chocolate chip oatmeal cookie. I had used the same recipe my whole life and decided to give this a shot one day. So glad I did!

  9. My 10 and 8 year old daughters made these cookies on Sunday night without and ounce of help from their mama! They turned out delicious! Thanks for a fool proof recipe for my aspiring little bakers!

  10. 5 stars
    Great recipe! These baked up perfectly with a nice golden brown color and chewy bite. Was a great treat to bring to my good friend when she came home with her twins babies! Will be making these again in the future. Thanks for the simple and satisfying recipe!

  11. 5 stars
    Thanks for a wonderful recipe. Such an easy, yummy recipe! Mine turned out just how we love them- crispy on the outside and chewy on the inside!

  12. 5 stars
    Everything from A Bountiful Kitchen is amazing! This is where I come to first if I want to try out a new recipe. With that said,
    I only use the tried and true chocolate chip cookie recipe but found myself wanting an oatmeal cookie today. I was tempted to add a cup of oatmeal to those but was afraid it would dry out the dough too much. So I headed to the blog and found this recipe. They turned out puffy, chewy and delicious! I added a cup of coconut flakes and mini chocolate chips because that’s what I had on hand. And I’m thinking I’ll use mini chocolate chips more often! Lots of chocolate in every bite!

  13. 3 stars
    Cookies came out good except 1 tsp salt is soooo much . They’re salty salty cookies . Anyone else’s cookies turn out too salty?

  14. having ahard time seeing the recipe because there’s so many ads on top of and around it. Two random ads and one video from your blog all blocking it. Just FYI

  15. 5 stars
    Cookies were delicious. I have three gluten free children. If you make the recipe gluten free you will also need to use certified gluten free oats and chocolate chips. Gluten can hide everywhere!

  16. 5 stars
    The BEST cookie recipe! We add a few less chocolate chips, but that is just up to preference. So yummy and we freeze a bunch of cookie dough after and make them with her separate freezer dough directions and it works perfectly (if you can’t eat all the dough before then 😊).

  17. 5 stars
    If I wanted to take this a step further and add coconut flakes, how would you alter the recipe? Increase moisture or decrease chocolate chips (please not that 😂)?

      1. Hi Si!
        That’s a great tip!! Thanks. I can’t tell you how many times I’ve made this recipe, and gotten so many compliments! We keep these as “emergency cookies” around the clock. I’m excited to try it with some coconut!

  18. 5 stars
    This is my favorite cookie in the entire world. Thank you SI!! I’ve probably made them 30+ times. I always have some on hand and have had multiple people tell me this is the best cookie they’ve ever eaten. I have tweaked the recipe a bit to where they come out perfect every single time. I bake them on convect 360 degrees. I found 375 would brown too much underneath. And I love a very tall, thick, lightly browned cookie. I use salted butter and cut down the salt in the recipe. I pack the brown sugar in super tight. I only use vanilla extract…I watched a comparison by Orson Gygi on all the different types of vanillas and the cheap vanilla extract flavor didn’t bake out as much as real vanilla! With a TBL of vanilla in each recipe it’s a real saver! When I add the dry ingredients I always do 2 1/4 cups flour (I live in Utah so dry climate and higher elevation), 1/2 cup desiccated and unsweetened coconut flakes (do not skip this step!! Even my coconut haters will gobble up these cookies. It just sweetens the dough a little more), only 3/4 tsp salt. Sometimes I use milk chocolate chips and sometimes semi-sweet, and sometimes. Depends on what I have. But I always do the full three cups. I use a #16 scoop and pack the dough firmly. (This will result in two inch tall baked cookies that do not spread. But follow Si’s directions by not over-mixing) I get 9 cookies per tray and bake them for 9 minutes exactly. They will have some browning on the edges, but will still look very undercooked. Trust me. Trust Si. Don’t keep baking them. Let them sit out for a few hours. The taste will set in and get stronger, and they will set up and won’t be doughy. (Straight out of the oven they are VERY doughy) But will result in an extremely soft and chewy cookie once cooled. I put leftovers immediately into the freezer once cooled and pull them out as needed. I always have a little bit of dough left over and make about 6-8 mini cookies with it (depending on how much dough we’ve been sneaking). My kids love the baby cookies. I bake them for like 6 minutes. I’ve also needed to make more cookies than just the 18 and have successfully made smaller dough balls: about 28-30 and just bake for about 7-8 minutes. Just watch carefully.

    1. Wow! Nikki, Thank you for your thoughtful, detailed and informative comment! I hereby am giving you the ambassador for ABK comment award! Seriously though, thank you for taking the time to leave this comment and for explaining why the instructions work! I so appreciate your support <3

      1. Si,
        I used your recipe because I also like in Utah and heard you did too. Do you create this recipe for lower elevations? Do you suggest I add 1/4 cup of flour like Nikki or leave it at 2?

        Nikki thanks for clarifying more.

        1. Hi Chelsey!
          For lower elevations I would add 2 tablespoons and then go up as needed. Yes, thank you Nikki for clarifying!
          Hopefully this helps,

  19. 5 stars
    These are 100% the best cookies I have ever had! My grandchildren loved them as well! Such a fun and easy recipe for the grandkids to bake in the kitchen with grandma! Thank you so much for this recipe!

  20. 5 stars
    These are great, I am about to make them for some friends! I have tried a few different recipes and this is the best recipe for oatmeal chocolate chip cookies!

  21. 5 stars
    Wow! These are just simply amazing I can not tell you how many cookie recipes I have tried and thought they weren’t quite right! These ones however are just perfectly amazing! I can tell you have taken time to make them perfect. The beauty of a recipe is that the author can make them perfect in the way that she/he thinks they should be and then the baker can also make a few tweaks to make it just perfect for their own taste. Thank you so much for this!

  22. Hello,

    This recipe sounds delicious but I just had a quick question regarding the eggs! My kiddo is allergic to eggs (and literally everything delicious), could you recommend a substitute perhaps? It’s so hard finding recipes I can make for him. Food allergies are no fun!

  23. My sister asked for these for her birthday in January. She had me add a cup of coconut too. They are amazing!!! I’ve made them several times since then. I freeze half the batter every time so we have them on hand almost always! Everyone that has tried them LOVES them as well! Try it with coconut!!! So yummy!

    1. Hi Victoria,
      Thanks for your recommendation. As you may know by reading ABK, I LOVE coconut! Coconut is ALWAYS a good idea! Thanks for your suggestion and thank you for reading ABK.

  24. 5 stars
    I can’t go to any family gatherings without taking these cookies- if I come empty handed my family begs me to make them then and there! They are truly the best and so quick/easy to make!

  25. 5 stars
    My dad passed away a couple weeks ago. Feeling like I needed a little happiness, my first thought is A Bountiful Kitchen- not even joking!! Not only are the recipes always wonderful, but there’s just a calm welcoming feeling here, among the recipes. These are my favorite cookies ever and I make them all the time. Always receive compliments when I share them, because how do you not share something so amazing!!