Classic Oatmeal Chocolate Chip Cookies

I know I just recently introduced (or re-introduced, I guess) you to my favorite cookie that is a variation on an oatmeal chocolate chip cookie, but I had to give you another classic oatmeal chocolate chip cookie recipe because I can’t stop eating these either! My favorite cookie has coconut and dark brown sugar in the recipe – it adds a complex flavor that is downright delicious, but if you are looking for a straight-up classic oatmeal chocolate chip cookie with standard ingredients, try this one. The cookie is buttery and soft and if it is any indication of how much I like this recipe – I’ve made them thrice in the last two weeks. I guess the moral of this story is you just can’t have too many favorite cookies.

Classic Oatmeal Chocolate Chip Cookies

Update (6/2013): And as further evidence…almost 4 years later and this is still one of my great go-to cookies. I nearly always have them in the freezer waiting for little hands to grab, warm up for a few seconds and eat. A truly classic cookie!

Classic Oatmeal Chocolate Chip Cookies

Classic Oatmeal Chocolate Chip Cookies

Classic Oatmeal Chocolate Chip Cookies

I much prefer old-fashioned oats in this recipe for texture and taste but you can use quick oats if it's all you have. FYI: if using quick oats, the cookies won't flatten into a pretty cookie shape (they'll stay kind of mounded up) like with the old-fashioned oats so you may consider decreasing the amount slightly.

Ingredients

  • 1 cup (2 sticks) butter, softened to room temperature
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 2 3/4 cups old-fashioned rolled oats
  • 2 cups chocolate chips

Directions

  1. Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add baking soda, powder, and salt and mix. Add flour, oatmeal and chocolate chips. Mix until combined.
  2. Bake at 350 degrees for 10-12 minutes.
http://www.melskitchencafe.com/classic-oatmeal-chocolate-chip-cookies/

Recipe Source: adapted from My Favorite Recipes

119 Responses to Classic Oatmeal Chocolate Chip Cookies

  1. Melanie says:

    Country Mum – here in the states we have both rolled oats and quick oats (quick oats are rolled oats that have been steamed and ground up a bit so they cook faster). You can use either in this recipe. I’m glad we have similar recipes and that you enjoy this cookie, too!

  2. Melanie says:

    Hey Nicole – thanks for letting me know your alterations to make these dairy-free. Did Scott love them?

  3. Nicole says:

    I substituted dairy free margarine for the butter and 1 1/2 cups raisins for the chocolate chips. They didn’t turn out as pretty as yours, but they were super yummy!

  4. Julianne says:

    I’ve made these twice. The first time, I used Country Crock margarine and white flour. They were tasty, but there was something off about them. They were also flat…which could be due to my expired baking powder, which I remedied in time for the 2nd batch I made last night.

    And the 2nd batch — what a batch it was. I used real butter (salted) and two cups wheat flour. And I had non-expired baking powder. They were EXCELLENT. The rose much better, and they had a very good taste to them, which I’m attributing to the real butter. I also prefer less chocolate to the cookie, so I only used 1.5 cups chocolate chips. This batch was perfecto.

  5. Melanie says:

    Julianne – thanks for the note that margarine maybe isn’t the way to go. I’ve never made cookies with margarine so I’m glad for the tip. I’m very glad to know that a few cups of wheat flour worked in these – because then they can definitely be counted as health food (oatmeal AND wheat!!). Thanks for checking in to let me know.

  6. Jessica says:

    These are now our families favorite Classic oatmeal cookie. They are perfect!!
    I have made them twice now, and my boys keep asking me to make them again. :-)
    You are an amazing cook, thank you for sharing your recipes with us.

  7. Melanie says:

    Jessica – I’m glad these have made it into your family’s “favorites!” Thanks for your comment, it was so nice. I appreciate you taking the time to check back in.

  8. Melanie says:

    Anonymous – glad I’m not the only one that likes the cookie dough!

  9. Anonymous says:

    yummy cookies girl! the dough tasted delightfull!

  10. Anonymous says:

    This is my favorite kind of cookie. As I read down the ingredients I noticed it is the exact same recipe that I use when I make chocolate chip oatmeal cookies. I think I originally got the recipe on the side of Kroger oats container. I have been making them years and love them. I guess great minds think alike! :) -Liz K.

  11. Kelly says:

    Yum! I have these ingredients, so my little ones will be thanking you when we make these soon.

  12. classic says:

    A classic delight. These cookies are just one of my dearest childhood memories.

  13. katherine Dougall says:

    Yum! I know what I’m going to bake today.
    I haven’t read through all your comments to know if anyone else has mentioned it – but your setting has been changed so that in google reader the only thing that shows is the title. I miss seeing the enticing photo and wish you would change the setting back to at least show the first few lines….
    I use SO many of your recipes and shouldn’t have my first comment be a complaint – so please consider it a compliment to how it used to be :)

  14. Juliana says:

    I love oatmeal cookies, they are my favorites…the one that you feature looks delicious…yummie, and nice picture as well!

  15. Marisa says:

    I love chocolate chip oatmeal cookies! I’m always on the prowl to find one that is similar to our favorite ones at Potbelly’s (a yummy deli where we used to live)–I can’t wait to give these a try as I’ve yet to find anything close to their recipe. Can you feel the pressure :-)?

  16. Steph says:

    Melanie-First off, you HANDS DOWN have the BEST recipe blog on the internet. Honestly every single thing I have made has been delish and my husband can’t get enough of all of it! I am attempting the naan to go with my curry dish tonight…fingers crossed! Second, I totally miss your “archives” on the side. I knew where a bunch of my favorites were based on the date! Third, I think I may be inspired by that new movie Julie and Julia and may cook my way through your blog from the beginning…I think my hubs would love if I did too. Thanks for sharing so many tips and great dishes, you make so many of us so much happier!!!!

  17. Lauren says:

    these sound great :)

  18. Sara says:

    These are my husband’s favorite kind of cookie, but I’ve yet to find a “great” recipe. Can’t wait to make these for him.

  19. Melanie says:

    Laura – I’m with you…these are health food for sure with all the oatmeal packed in! Glad you liked them, thanks for letting me know.

  20. Country Cookin' Mama says:

    Love that combo!! I like mine with raisins inside of the cookie too. :)

  21. grace says:

    classic indeed! it appears to have the perfect oatmeal cookie texture. thanks for sharing your favorite with us!

  22. Nicole says:

    I’ve been looking for great oatmeal cookie recipe because mine always turn out flat (maybe because I have to use dairy free margarine). I’ll try this one and let you know!

  23. camille says:

    Classic oatmeal chocolate chip is my favorite! I can’t wait to try this one!

    Also, thanks for adding the “printable version” feature!!! :)

  24. Elizabeth Spann Craig/Riley Adams says:

    Oh yum. Done right, oatmeal cookies are the tops. And these are done right! Thanks for sharing.

    Riley
    Mystery Lovers’ Kitchen

  25. Laura Matthews says:

    I just made these – and they are great! My son is a terrible eater, so at least these are “healthy” because of the oatmeal, RIGHT?! Anyway, thanks for posting…delish!

  26. Libby says:

    These look great! I may try them this weekend. I’ve been wanting a new oatmeal cookie recipe so I may try this :) Thanks :)

  27. Leslie says:

    What a nice classic recipe!!! Love it

  28. Melanie says:

    katherine Dougall – I’ve been playing around with graphics/settings on my blog so thank you for calling this to my attention. It is corrected now.

  29. Country Mum says:

    I use a similar recipe but only use brown sugar and rolled oats. Result is quite dark and partly crispy. In Australia we usually use rolled oats for baking. I think oatmeal is thinner?

  30. Megan says:

    I just made these with old-fashioned oats. Delicious, easy and quick!

  31. Melanie says:

    Hey Megan – glad you liked these, thanks for letting me know!

  32. Jennifer, Snapshot says:

    Making these RIGHT now!

  33. Anonymous says:

    Turned out great! Followed recipe exactly and also used old fashined oats. Made about 4 dozen.

  34. Melanie says:

    Anonymous – thanks for the note on the recipe. I’m glad they worked out for you. Thanks for letting me know!

  35. Cindy says:

    It was shocking to see how fantastic these cookies look and taste. I did not think I would have this much success. Amazing, very impressed, and you have been bookmarked on my PC forever. Thank You!

  36. Anonymous says:

    These look terrific! Ive been searching for the perfect choc chip oatmeal recipe and this may be it! I was wondering what kind of oatmeal is best to use? I was just going to use the quick oats I have in my pantry. Thanks for the recipe! Cant wait to try these!

  37. Cindy says:

    It’s Cindy again, I used Quaker Old Fashioned oats and these cookies were spectacular. I sent a bag home with each of the toddlers that I watch and had their parents calling me to rave about them later that night. So, I served them at Bunco last night and if you can believe this, the huge pile of about 50 cookies was nearly devoured by 12 ladies!

  38. Melanie says:

    Cindy – I’m so glad these cookies were a hit! I can’t believe all the rave reviews you got. I hope you took a lot of the credit for yourself…you are the one that made them after all. Thanks for letting me know!

    Anonymous – you can use either quick oats or rolled oats, whatever you have on hand. I usually use quick oats because I have a ton of them and I like the texture a bit better than rolled oats.

  39. Anonymous says:

    Ok,thanks! Great site by the way:)Cant wait to try some of your other fall recipes =)

  40. Ayjay says:

    Just discovered your site and made these lovely cookies! Didn’t have enough brown sugar so used white and added molasses to adjust the flavor – gave them a wonderful depth of flavor :) Thanks much!

  41. Melanie says:

    Ayjay – I love that you are such an impromptu baker and just knew to add molasses to white sugar to adjust the flavor. Impressive! I’m glad you liked these…thanks for letting me know.

  42. Anonymous says:

    I just baked a batch. They are delicious! However, they came out flat and many are falling apart. I thought I had real butter on hand, but used Blue Bonnet “vegetable spread” instead. Would this have made the difference? Thank you for sharing the recipe!

  43. Melanie says:

    Anonymous – while I’ve never used vegetable spread in the place of butter, I would definitely say that is probably the contributor to the flat, falling apart cookies. I’m glad they still tasted ok but if you are up for it, you’ll have to give them a try with butter to see the difference.

  44. Mme Paulita says:

    These came out great! I only used a little less white sugar in them…but overall perfect

    I’m cursing myself this morning at work however because I forgot them at home :(

  45. Melanie says:

    Mme Paulita – thanks for letting me know you liked these cookies! I’m sorry they are stuck at home, hopefully you can enjoy them after work!

  46. Mrs. P says:

    i’m baking my second batch as we speak. THESE ARE DELISH!! love them.
    my husband keeps sneaking seconds, thirds….

  47. Melanie says:

    Keri – these are some of my favorite cookies as well, so I’m very glad you like them, too! Thanks for letting me know…and it sounds like if your husband keeps sneaking a few here and there he’ll keep you in business to continue making batch after batch!

  48. Melanie says:

    Anonymous, I’m not familiar with Potbelly’s so I’m not sure. Sorry!

  49. Anonymous says:

    Are they close to Potbelly’s?

  50. L says:

    These are excellent. My mother is extremely lactose intolerant, so I used the earth balance spread in place of the butter and chopped up little pieces of “ghirardelli twilight delight 72% cacao” squares for the chocolate chips because they have no lactose.

    I made it the “regular” way once when I was up at school, and they came out amazing–I was really excited to see that even after altering the recipe for my mother they were still delicious. Thank you!

  51. Mel says:

    L – thanks for your comment! I love the comparison between making the recipe “as is” and then making them with the changes for your mother and they both worked. Thank you so much for letting me know!

  52. kristen says:

    i LOVE potbelly’s oatmeal choc chip cookies- and I have now made this recipe 2x, and they are phenomenal– definitely taste like potbelly’s!!

  53. Mel says:

    Kristen – all this talk of Potbelly’s makes me wish I had one near me. I’m glad these cookies are up to par with their standard!

  54. We loved these, I just put 1 1/2 cups of raisins and no chocolate chips and they were wonderful. Thanks

  55. Tracey says:

    Just made these, and they are SOOO good!! Thanks for the recipe:)

  56. Maren Meacham says:

    K so I also used old fashioned oats but used 3/4 cup of chocolate chips and the rest butterscotch chips. Can I say YUM! My new favorite :)

  57. Cindy says:

    I have been looking for a good oatmeal cookie recipe and these were perfect. I used peanut butter M&Ms in place of the chocolate chips, yummy!

  58. I adore your site! I haven’t yet made something from you that I didn’t love. Thanks for all the effort you put into it.

    I just had to say that you can, in fact, use country crock, margarine, or something similar, you just have to cut back on the amount you use. I usually just take the amount of butter called for and cut in half when I substitute country crock–this makes it so the cookies don’t run on the sheet. I did it with these cookies and they were perfectly delicious.

    Thanks again!

  59. Kristen says:

    I know I have already commented on these cookies- but this is still my favorite recipe for oatmeal chocolate chip cookies and I have made them tons of times with different chip/cranberries combinations. Today I added 1/2 cup cocoa powder and used 1/4 cup less oats with 2 cups of white chocolate chips instead, and they are equally phenomenal. Thanks again for these wonderful cookies!

  60. Rosalee says:

    These are a ringer for the ones I used to bake was a child with my dear maternal grandmother. I guess it is one reason why if I am offered an oatmeal cc cookie or some other type, I always reach for the former.
    I wonder if I subbed a cup of dried cranberries for one cup of cc would it prove good?
    A friend of mine made some oatmeal cranberry cc cookies with walnuts too and they were so good, but when I asked for her recipe she refused.

  61. Birgitta says:

    I made these last night! I don’t want to give them away OR eat them all!!! They are delicious! Can these baked cookies be frozen?

    • Mel says:

      Birgitta – yes, I freeze these baked cookies everytime I make them. I usually put them in a freezer-safe ziploc bag or an airtight tupperware and freeze them. Then we take them out one-by-one as we want to eat them and give them a quick warm-through in the microwave for about 15 seconds or just leave them out on the counter for a few minutes. They freeze beautifully.

  62. [...] I found this a few years back on Mel’s Kitchen Cafe. [...]

  63. n82 says:

    These are just too delicious. I also tried to make them adding mint choc chips and they were amazing like that too. Love them!

  64. AnnetteBrunette says:

    I made these this afternoon. Yum! Super quick too. Thanks for another winner Mel!

  65. Kolleen says:

    I came across this recipe looking for something similar to the oatmeal chocolate chip cookies they sell at Potbelly’s. While this is a yummy cookie, it’s not so much like Potbelly’s – FYI.

  66. Scoggdog says:

    Mel, I love these cookies! They are easy to make, and the dough freezes well. I think adding oatmeal to chocolate chip cookies really gives them more chew, texture and bumps up their nutritional value…Which is hard to do to a cookie. Thanks for creating this recipe and sharing it.

  67. Belisa says:

    Talk about amazing! Mine came out just like potbelly as well! Must be a midwest thing ;) I am not a fan of oatmeal choc chip cookies but these are delish. Just in time for the holidays! Good thing I had the ingredients in the pantry so I didn’t show up empty handed anywhere this holiday. I used salted butter and 100% whole grain rolled oats. Yum

  68. Chitra says:

    How much oatmeal is needed…. Is it 2 x 3/4 cups or 2cups+3/4cup oatmeal? And also how many cookies does this recipe give? Thanks.

  69. Mel says:

    Chitra – the amount is two cups plus an additional 3/4 cup oatmeal.

  70. Amy says:

    I made these today and my husband said they were the best cookies I’ve ever made. I don’t mean to sound braggy, but I make some pretty good cookies, so his compliment is telling. Thanks for the recipe! Love your blog.

  71. Andrea W says:

    I’m bummed bc this if the first recipe from your site that wasn’t a total hit. I used real butter, brand new baking soda, rolled oats, etc… mine came out flat as pancakes. Maybe the altitude?? everything else I’ve made from your site has been incredible, this just didn’t work for some reason.

  72. Andrea W says:

    ok, added another 1/2 cup of flour to what was left of the dough and the rest came out much better… so maybe 3/4 cup extra for the full batch, and next time I may even increase the bak soda a bit too. I’m @ 6200ft if that helps anyone.

  73. Mel says:

    Andrea – altitude can definitely make a difference with cookie and it sounds like you were able to remedy it with extra flour. Thanks for checking back into let others know!

  74. Sarah says:

    These are phenomenal! There is a joke in our family that I can make anything but cookies, as I have had so many failures no matter what oven I use! But I did just get a new oven and after his first bite, my husband’s eyes lit up and he said “THIS is what a cookie should be.” So congratulations – you have redeemed me with your recipe!! Thanks for another trustworthy recipe. I always know your recipes will be a success in our house!

  75. Lindsay says:

    My friend gave me this idea to add a beer stout to the cookies just prior to adding the eggs… I am excited to see how they turn out! Stay tuned for an update on the unique addition.

    Note: I am reducing the beer from 12 ounces to about 3-4 to just have the flavor and cook out most of the alcohol. I am then putting it in an ice bath to cool just before adding it in with the eggs!

  76. Lindsay says:

    Update:

    Although the stout was a great idea, my roommate and I couldn’t really taste it… maybe our pallets just arn’t refined enough. None-the-less, it was a great idea… maybe I will try to eliminate the vanilla flavor will allow the stout flavor to come through more.

  77. karen says:

    ok, i am in the middle of making these right now and this might be a stupid question. in the ingredients list you say oatmeal; does that mean prepared oatmeal or just 2 3/4cups of oats, unprepared. I’ve just never seen a cookie recipe that says “oatmeal” if it just uses oats. thanks! by the time you read this i will probably have made them, hopefully the right way!

  78. Mel says:

    Karen – hope the cookies turned out! Yes, “oatmeal” just simply means oats.

  79. I’m going to make these today – they look SO good! Thanks for these recipes! I am a new mom who is also new to cooking, and your website is helping me so much!

  80. Meredith says:

    I have made these several times now. They really are the best! What I love about all your recipes is that the ingrediants are mostly things I already have on hand, nothing too crazy most of the time! These really are the best. I have also made them with raisins and they were yummy.

  81. DEE says:

    Mmmmm…..mmmmm…..mmmmmmm!!!

    I used old fashioned oats and had to switch to a spatula to mix after adding the flour and oats. I dropped about a heaping Tbsp of dough an inch apart on a parchment line baking sheet.

    These are REALLY good. They taste even better after a few days! Thanks again Mel for pointing us to a favorite of yours! It automatically becomes our favorite too!

  82. Kim says:

    Thank you so much for posting this recipe. I made a trial run in preparation for my sister’s baby shower this weekend, and these are absolutely wonderful!!! I catch myself eating them every chance I get, my husband and daughter as well. The only thing I did different was add a little ground cinnamon, delicious.

    Thanks again, truly appreciate you taking the time to post and more importantly listing under your best recipes. Super fantastic!!!

  83. Meg says:

    We made these today as a cooler-day in June treat. They are awesome! I did half whole wheat flour and half white, and they turned out absolutely perfect! Nice and chewy, and not flat at all. My other favorite oatmeal chocolate chip cookie has come out flat time and time again the past times I’ve made it, so I’ve been searching for another one. Thanks so much for a great recipe:)

  84. Gingin says:

    By far…THE very best Oatmeal-Chocolate Chip Cookie EVER!

  85. Gingin says:

    I always add a small ‘pinch’ of Kosher Salt to the tops of cookies before I bake them.
    I don’t know why…but, it really enhances the flavor.

  86. Allison says:

    Do you have a recipe alteration for high altitude? I would love to find out. Thank you for sharing these!

  87. Mel says:

    Allison – I live at sea level so I don’t make adjustments for high altitude and I don’t dare give a lot of advice in that direction because I’m not an expert. However, I did live above 6,000 feet for several years and I made these cookies with no adaptations and they worked fine for me. If anything, I’ve heard to add a tablespoon or two extra flour to baked goods so you might try that. Good luck!

  88. Cindy Hovey says:

    Ahhh! I made these cookies to take along on our quick, weekend camping trip. We ended up roasting marshmallows and sandwiching them between these cookies. HEAVEN!

  89. Andrea says:

    These were really good. REALLY good! I’ve made many variations of oatmeal cookies and these are a classic. Butter (in my humble opinion) is not optional. I used whole oats AND quick oats, skimped just a bit on the sugar and they were perfect. I have made 3 dozen to start and will put the rest of the dough in the fridge so we can have warm cookies later in the week. Perfect. Thanks Mel. I’ve used a number of your recipes in the past few weeks and you have helped make my meal prep more interesting and I always go to your site first. And your recipes have been 100% reliable – something I am impressed with and grateful for.

  90. Veronica says:

    I made this last night. I did a couple of minor changes, used half cup of butter and half cup of canola oil; put 1+ cup of oats and 1+cup of choc chips; and 3/4 cup each of brown and white sugar. The cookies came out perfectly! Right amount of chewyness and right amount of thickness. My 2 cookie monsters at home were in heaven!!! Thanks Mel.

  91. Kelley says:

    I made these last night and used 1 c chocolate chips and 1 c butterscotch chips and they were fabulous. I am going to freeze most of the batch so I don’t eat them all. Let me tell you, this morning they were perfect with my cup of coffee! Thanks again Mel. I LOVE THIS BLOG! :-)

  92. Debra says:

    These were easy to make and really yummy. Thank you.
    (Loving being on your email list)

  93. Bri says:

    Mel!

    This recipe is almost identical to my great-great grandmothers and its our favorite one! Sometimes I make it with 1 tsp of cinnamon and no chocolate, the cookie has such a great base it shines on its own.

    I myself made these twice in one week… and its just me and my husband! Oh dear.

  94. [...] had really wanted to make a cake but I had recently made a batch of oatmeal chocolate chip cookies after my sister recommended the recipe to me.  So I took the remaining dough, pressed them into a [...]

  95. Emily says:

    This recipe is delicious! I added one cup less oats and chocolate chips and added more flour, and they were perfect!

  96. Hana says:

    Thank you, these were the 1st good Chcolate chip cookies I have made!!!

  97. Meredithn says:

    I just made these last night, for the 10th time at least. They are a no fail cookie!

  98. crafty P says:

    Thank you for posting this to FB recently! It was perfect timing. I decided to make them for teacher gifts and packaged them up in clear containers with a free printable that said “I’m one smart cookie thanks to you!”. The cookies were ridiculously good and I cannot wait to make them again… next time a batch with butterscotch chips. And maybe a batch with cinnamon and chocolate chips.

  99. Melissa says:

    These are so good!!

  100. Laura says:

    Made these last week and they were delicously amazing! Been reading your blog for years and now am kicking myself for waiting so long to make these! :) Even my oatmeal hating sons gobbled them up!

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