Chocolate Oatmeal Cookies are just what you want in cookie. Crispy edges with a chewy center. The oatmeal gives these treats a perfect texture balanced out with the creamy chocolate chips.
We are a cookie love house for sure. My boys know they help pull out ingredients and my Kitchenaid mixer, I will make cookies! Some of our favorites are Circus Animal Sprinkle Cookies, Snickerdoodles and M&M Chocolate Chip Cookies.
If there is one dessert that is pretty versatile, it’s definitely the cookie!
You can practically can put any sweet or salty ingredient in the dough and it just works. From nuts, fruits, chocolate, caramel, cereals, pretzels or chips!
What is your favorite cookie combo?
No matter what is in my cookie, it has to be chewy in the middle and slightly crispy around the edges. Chocolate is always a bonus and I sometimes enjoy a bit of texture like nuts or oatmeal.
I have friends who have claimed this is their all time favorite once they’ve made it.
These Chocolate Oatmeal cookies have the perfect amount of oatmeal sprinkled with creamy chocolate chips. For me it’s all about the chewiness!
I personally love a good mix of milk chocolate and semi-sweet. It just balances it all out!
How To Make Chocolate Oatmeal Cookies
- Preheat the oven to 400 degrees.
- In a large bowl cream together the cold butter, brown sugar and granulated sugar for 2 minutes on medium speed.
- Add in both eggs and vanilla then mix until well blended.
- In a separate bowl whisk together flour, cornstarch, baking powder, baking soda and salt.
- Stir in oatmeal.
- Slowly add the dry ingredients to the wet ingredients.
- Blend until the flour is halfway incorporated. You don’t want to over mix the dough.
- Add in chocolate chips and finish mixing until the flour is just incorporated.
- Using a large cookie scoop* or 1/4 cup measuring cup, scoop up dough and place onto a large plate.
- Chill in the refrigerator for 1-2 hours.
- Place 6 dough balls onto a baking sheet. Make sure to space them evenly apart.
- Bake for 12-14 minutes or until lightly golden brown.
- Add a few more chocolate chips to the top of each cookie immediately after removing from the oven.
- Let them cool for 5 minutes on the baking sheet then transfer to a cooling rack.
- Repeat with the remaining dough.
If you love cookies as much as I do, then be sure to create these recipe in your own kitchen.
- Butterfinger Peanut Butter Cookie
- Best Snickerdoodle Cookies
- Monster Cookies
- Ginger Cookies
- Texas Sheet Cake Cookies by The Anthony Kitchen
Chocolate Oatmeal Cookie Recipe
Chocolate Oatmeal Cookies
Ingredients
- 1 Cup Cold Butter Cubed
- 1 Cup Brown Sugar
- 1 Cup Granulated Sugar
- 2 Large Eggs
- 2 tsp Pure Vanilla Extract
- 2 1/2 Cups All Purpose Flour
- 2 TBSP Cornstarch
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1 Cup Quick Oats
- 1 Cup Semi-Sweet Chocolate Chips
- 1 Cup Milk Chocolate Chips
Instructions
- Preheat oven to 400 degrees.
- In a large bowl cream together butter, brown sugar and granulated sugar for 2 minutes on medium speed.
- Add in eggs and vanilla and mix until well blended.
- In a separate bowl whisk together flour, cornstarch, baking powder, baking soda and salt.
- Stir in oatmeal.
- Slowly add the dry ingredients to the wet ingredients.
- Blend until the flour is halfway incorporated. You don’t want to over mix the dough.
- Add in chocolate chips and finish mixing until the flour is just incorporated.
- Using a large cookie scoop* or 1/4 cup measuring cup, scoop up dough and place onto a large plate.
- Chill in the refrigerator for 1-2 hours.
- Place 6 dough balls onto a baking sheet. Make sure to space them evenly apart.
- Bake for 12-14 minutes or until lightly golden brown.
- Add a few more chocolate chips to the top of each cookie immediately after removing from the oven.
- Let them cool for 5 minutes on the baking sheet then transfer to a cooling rack.
- Repeat with the remaining dough.
*Originally posted July 2020.
