Oatmeal Chocolate Chip Cookies

Oatmeal chocolate chip cookies are healthier than their classic cousin thanks to the presence of oats. Yet they’re still sufficiently indulgent to not make you question whether or not you’ll feel spectacularly satisfied, both with the cookies and yourself.

Several oatmeal chocolate chip cookies cooling on a rack, one with a bite out of it.

This is a tweaked version of an oatmeal chocolate chip cookies recipe I got from my friend Jen King, who co-owns Liddabit Sweets, an artisanal confectionery in Brooklyn. They don’t do anything just plain ordinary at Liddabit (hand-dipped candy bars and caramels with beer and pretzels inside, hello), so needless to say, this is one good cookie. I prefer oatmeal cookies with plentiful chocolate chips, but feel free to substitute raisins if you’re that guy—no judgments. Well, a few judgments. I hope we can still be friends.–Molly Gilbert

Can you substitute raisins for chocolate chips?

Uh, that’s not exactly what we’d consider an equal swap, if you ask us. Of course you didn’t ask us. So if you’re that raisin gal (or guy), we salute you. As for us, we’re going to stick with chocolate. Whichever you choose, though, you can expect a spectacularly broad, thin cookie that’s crisp at the edges, chewy at the center, and uncommonly good through and through.

Several oatmeal chocolate chip cookies cooling on a rack, one with a bite out of it.

Oatmeal Chocolate Chip Cookies

  • Quick Glance
  • Quick Glance
  • 25 M
  • 55 M
  • Makes 24 to 36 cookies
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Preheat the oven to 325°F (163°C) with racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and oats.

In the bowl of a stand mixer fitted with the paddle or in a large bowl with a handheld electric mixer, beat the butter, brown sugar, and granulated sugar on high speed until light and fluffy, about 3 minutes. Add the vanilla and then beat in the eggs, 1 at a time, until smooth.

Add the flour mixture, grab a spoon, and gently stir until combined. Fold in the chocolate.

Scoop the dough by heaping tablespoonfuls onto the baking sheets, leaving at least an inch of space between cookies since they tend to spread quite a lot. Flatten each cookie slightly with the palm of your hand. (You can freeze them on the baking sheet until solid, about 30 minutes. Transfer them to a resealable plastic bag, separating layers with parchment, and toss in the freezer. If baking cookies straight from the freezer, you may need to allow an extra few minutes in the oven.)

Bake the cookies until they’re slightly puffed and golden brown, 12 to 15 minutes. The cookies will eventually deflate after initially puffing, and that’s okay—in fact, that’s to be expected. They may also still look a little raw in the center when you take them out of the oven but they will cool to the perfect consistency. If you prefer your cookies more crunchy than chewy, leave them in the oven until golden brown all over.

Let the cookies cool slightly on the baking sheet and then transfer to wire racks. They’re chewy when warm, crunchy when cool. The cookies will keep in an airtight container at room temperature for about 1 week.

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Recipe Testers' Reviews

Chewy on the inside and golden and crisp on the outside, this is one good cookie. I rarely make oatmeal chocolate chip cookies since my kids aren't fans of anything that contains something that might potentially be healthful (in this case, oats), but I LOVE oatmeal cookies, so this recipe was calling my name.

The dough came together right quick—like 15 minutes quick of hands-on time and an hour total time including baking. The recipe yield was right on the money with 25 cookies. I omitted the additional teaspoon ground cinnamon since 1 tablespoon seemed like plenty, and I was glad I did, as the end result had plenty of spice, and I think the additional teaspoon would've overpowered the balance of flavors. I'll admit, I'm "that guy" and I don't like chocolate in my oatmeal cookies, so I went with raisins. They added a nice chewiness to a cookie that already had plenty of texture.

I will definitely make these again to bring to the office. Either that or I'll have to invest in looser pants.

This oatmeal chocolate chip cookies recipe was simple to make and yielded quite delicious cookies. This recipe is a keeper.

I made 2 batches, one with raisins and one with chocolate chips. I think the batch with raisins took the slight edge, but the chocolate-chip version was also good. I think combining them and using 1/2 cup chocolate chips and 1/2 cup raisins would make an excellent cookie as well. These baked quickly in my oven and were done within 12 to 13 minutes. A tablespoon ground cinnamon is a lot more than I usually add to my oatmeal cookies, but I tried it, and it was surprisingly good and not overwhelming as I thought it would be. My family enjoyed the results.


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  1. These sounded great so made them today and they are great! I thought I’d leave a couple notes for future bakers.

    First, do not skip lining the baking sheets. I usually skip this step when I make cookies, but regretted doing that with these cookies as they were very sticky. I then used parchment paper and a silpat mat for the next batch I put in the oven and they were much, much easier to remove from the pan.

    Second, since I like baking using weight measurements, I weighted several of the ingredients after measuring them out by volume and I thought I’d pass on my results.

    1 1/2 cups all-purpose flour = 6.65 oz
    2 1/4 cups old fashion rolled oats = 7.2 oz
    1 cup plus 2 tablespoons packed light brown sugar = 8.7 oz
    1/2 cup plus 1 tablespoon granulated sugar = 4 oz

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