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Oatmeal Chocolate Chip Cookies are chewy, sweet, and full of nostalgia. This classic cookie recipe is made from scratch and filled with chocolate chips – no raisins needed!
There’s something comforting about an oatmeal chocolate chip cookie. Maybe it’s the dash of cinnamon, or the chewy oats. This recipe makes a soft, lightly spiced cookie that’s filled with chocolate chips.
If you’re not a fan of the standard oatmeal raisin cookie – you’re in luck. There are NO raisins to be found in this oatmeal cookie recipe!
Love chocolate chip cookies? Try a few of my other recipes: Chocolate Chip Cookie Bars, Ultimate Chocolate Chip Cookies, Paprika Chocolate Chip Cookies, and Bakery Style Jumbo Chocolate Chunk Cookies to name a few.
Can I add raisins to my oatmeal cookies?
Over the years of cooking, I have come to love many types of foods that I previously wouldn’t try. However, there’s one thing I don’t want in my cookies – raisins!
Raisins are okay on their own, or maybe in a trail mix. But in a cookie? Instead of a chewy, dried fruit, I’d much rather bite into a rich, semi-sweet chocolate chip. Who’s with me?
If you’re on team raisin, that’s okay too. Feel free to substitute your chocolate chips with raisins instead.
Chilling your dough
Oatmeal cookie dough is a tiny bit more temperamental than regular cookie dough. If the dough is room temperature, it will spread to make a thin and crispy cookie.
I prefer a thicker cookie, so I like to make sure my dough is as cold as possible – fresh from the fridge or freezer is perfect. If your dough has been frozen, simply add an extra one to two minutes to your baking time.
Take the cookies out once they are lightly browned around the edges and on the tops. Oatmeal cookies are also a bit more delicate when first coming out of the oven. So, make sure they rest for about 5 minutes on the cookie sheet before removing to a cooling rack.
Can I use Old Fashioned Oats or Quick Cook Oats?
Technically, yes, you can use either old fashioned oats or quick cook oats in this recipe. The main difference is this – texture.
Quick cook oats are thinner and powdery in comparison, and will cook into your dough. Your cookies may even turn out a bit thick and cake-y (just my estimation, as I have not used quick cook oats myself).
Old fashioned oats are my strong recommendation for this cookie recipe. They will produce a chewy, soft, and moist oatmeal cookie.
Oatmeal Chocolate Chip Cookies
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups old fashioned oats
- 1 cup chocolate chips
- In a large bowl, cream together butter and sugars. Add eggs and vanilla extract. Beat for a full 3 minutes, mixture will look fluffy.
- In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Gradually stir dry ingredients into butter mixture until just combined.
- Add old fashioned oats and chocolate chips and stir until just combined.
- Cover bowl or wrap dough in wax paper. Chill for at 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls.
- Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 11-13 minutes, or until lightly browned around edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
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