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Bake up the best oatmeal chocolate chip cookie recipe with old fashioned rolled oats. They're simple and easy to make, and soft with a slightly crispy edge.
My oldest loves it when I make oatmeal raisin cookies like my grandma used to make. But sometimes I like to switch things up and add chocolate chips instead of raisins, making the most scrumptiously soft oatmeal chocolate chip cookies.
These chocolate chip oatmeal cookies are a little bit soft, a little bit chewy. And they’re made with simple ingredients like buttermilk (I’ll show you how to make your own), brown sugar, and old fashioned oats.
Whether you like your oatmeal cookies with chocolate chips or raisins, this recipe could work for both. It even has a hint of cinnamon.
I just love baking cookies because they’re such an easy dessert to make. Some of my favorites are chocolate chip cookies and chewy peanut butter cookies.
Let’s bake a yummy batch of oatmeal cookies right now, though. Are you ready?
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my baking tips, important baking info for this recipe, and similar recipe ideas – and get straight to the recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
HOW TO MAKE BUTTERMILK WITH JUST 2 INGREDIENTS
My mom taught me this little trick for making buttermilk, or souring milk back when I was a budding baker in our old farmhouse kitchen.
Just add about a tablespoon of distilled white vinegar to a cup of milk. I usually use a tablespoon for every cup of milk.
- To make sure I have the right amount of liquid, I’ll pour my vinegar into the measuring cup first.
- Then add the milk to my desired level or measurement.
- Stir it and let sit for 5 to 10 minutes.
And that’s it! Before you know it, your milk will be perfectly soured and curdled just like buttermilk.
Now if you’re using less milk, just use less vinegar. With this recipe, I’m using 1/4 cup milk, so I’ll add about 1/2 tablespoon of vinegar to the milk to sour it.
SHOULD I USE QUICK OATS OR OLD FASHIONED OATS FOR OATMEAL COOKIES?
I recommend using old fashioned oats, or rolled oats, when baking cookies, especially this oatmeal cookie recipe.
Baking Bites has a great article about regular vs. quick cooking oatmeal for baking. And The Kitchn has another great article explaining the difference between steel-cut, rolled, and instant oats.
TIPS FOR HOW TO MAKE OATMEAL CHOCOLATE CHIP COOKIES
Really, these are such easy cookies to make. You basically have to mix up the dough, scoop it onto a cookie sheet, and bake.
There are a few tips I can share, though…
- Soften the butter before you ever start. If you’re like me and you forget to get it out (allllwayyyys), just pop it in the microwave and soften it up a bit.
- Speaking of butter, use real butter. Margarine will change everything.
- Use light brown sugar instead of dark brown. Why? Because light brown sugar makes a more raised cookie with a slightly crispy edge and soft, chewy middle. Dark brown makes a flatter cookie with a crunchier, chewier texture.
- Use the full bag of chocolate chips. Of course, you’re going to sneak a few, but don’t skimp on the chocolate. It’s one of those “the more, the merrier” scenarios.
- There’s really no need for chilling the dough, though you can if you want. It *could* lend to an even chewier cookie.
- When you scoop the cookies onto the cookie sheet, you’ll need to press them down just a bit. You can do this with the flat bottom of a glass.
- Don't over-bake your cookies. You want soft and chewy oatmeal chocolate chip cookies, and over-baking will take away that chewiness.
Warm cookies fresh from the oven are the absolute best, especially when you serve them up with a tall glass of ice cold milk. Yum!
HOW CAN I MAKE GLUTEN-FREE OATMEAL CHOCOLATE CHIP COOKIES?
To make these cookies gluten-free, use a good gluten-free all-purpose flour and gluten-free oats.
My favorite gluten-free flour is the Cup4Cup brand. I use it for so many recipes and love it because it doesn't have a lot of the grit that I've noticed with others.
Handy li'l tip: I also love that I can add it to my Amazon Subscribe & Save and get a fresh batch every month. That way I never run out!
CAN I FREEZE CHOCOLATE CHIP OATMEAL COOKIES?
Yes, you can. In fact, you can freeze them before or after you bake.
To freeze unbaked cookies…
Then just pull them out of the freezer whenever you're ready, and bake them. Keep in mind, if they're still frozen when you go to bake them, you'll need to bake them a few minutes longer than usual.
To freeze already baked cookies…
When you bring them out of the freezer, you can warm them up in the oven if you want.
ALTERNATIVE RECIPE OPTIONS AND INGREDIENTS
There are a few ways you can switch up this recipe…
- Add walnuts or pecans to your cookie dough.
- Use quick oats for a softer, more cake-like cookie.
- Add white chocolate chips, peanut butter chips, or butterscotch chips.
- Use raisins instead of chocolate chips.
- Add dried cranberries.
- Add M&M's along with the chocolate chips.
SHOP KITCHEN TOOLS FOR THIS RECIPE:
Large Mixing Bowl – You’ll need a large bowl if you’re mixing by hand or with a hand mixer. It also comes in handy when sifting.
Sifter – for sifting the dry ingredients together.
Cookie Scoop – I wasn’t sold on my cookie scoop at first; Dan wanted me to use it, but I was used to just using a spoon. But he was right… It saves dough, makes a smaller cookie, and lends to a rounder cookie.
GET THE PRINTABLE RECIPE
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Find my original recipe for these oatmeal cookies over on Adventures of Mel!
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- Pre-heat the oven to 350°F.
- Cream (or mix) together the butter, brown sugar, and pure cane sugar.
- Add the eggs and vanilla extract to your mixture, and mix well.
- Stir the baking soda into your buttermilk (or sour milk) and set aside.
- Sift together the dry ingredients, including the flour, salt, and ground cinnamon.
- Mix the dry ingredients into the creamed mixture, alternating with the buttermilk.
- Fold in the oatmeal and chocolate chips, mixing them into the dough.
- Using a cookie scoop, drop cookies onto your cookie sheet, pressing/patting the cookies somewhat flat with your fingers or the flat bottom of a glass.
- Bake for 12 to 15 minutes, or until the cookies turn a nice golden hue.
- When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.
- Serve with a nice tall glass of ice cold milk.
*You can make buttermilk (or sour milk) by mixing together about 1/2 tablespoon of vinegar with 1/4 cup of milk. To make sure I have the right amount of liquid, I’ll usually pour my vinegar into the measuring cup first; then add the milk to my desired level or measurement.
- Pyrex Measuring Cups, 3-Piece, Clear
- KitchenAid Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer
- Solula Professional Stainless Steel Medium Cookie Scoop
- OXO Good Grips Non-Stick Pro Cookie Sheet
- OXO Good Grips Silicone Cookie Spatula
- Kitchenatics Stainless Steel Wire Cooling Rack
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Amount Per Serving:Calories: 172 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 24mg Sodium: 104mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 1g Sugar: 12g Sugar Alcohols: 0g Protein: 2g