Oatmeal Chocolate Chip Cookie Recipe (2024)

Cookies are one of my favorite desserts for finger food or grazing-style parties. They’re ideal for appetizer parties, showers, luncheons and dessert tables for any occasion.

Make these oatmeal cookies from scratch any time of the year, but especially at Christmas! The flavor reminds me of those classic slice-and-bake cookies that are so iconic.

Why You’ll Love It

• They’re crisp on the outside and tender on the inside. They’re loaded with oatmeal texture, and mini chocolate chips add sweet indulgence.
• They’re ideal for a Christmas cookie exchange because you can get about 6 dozen cookies from the recipe.
• You can give them as hostess gifts, teachers gifts, or package some up for neighbors and co-workers.

RELATED: If you love this classic cookie combination you’ll love my chocolate chip oatmeal bars!

Ingredients

• Butter. Use unsalted butter for baking these cookies. You don’t want the extra salt added to the recipe. It needs to softened at room temperature for about an hour to mix well.
• Brown sugar
• Granulated sugar
• Large eggs. Let them sit out for about 30 minutes to come to room temperature so they mix more easily.
• All-purpose flour
• Baking soda
• Ground cinnamon
• Vanilla
• Salt
• Quick oats or old fashioned oats
• Mini chocolate chips. The mini size is the perfect size for these cookies but you can use regular size chips or chocolate chunks if you like.

How to Make Them

See the full detailed instructions in the recipe card below.

1. Using a stand mixer (or hand mixer) beat butter and sugars together until creamy.Add eggs & vanilla and continue to beat well.
2. Meanwhile, combine the flour, baking soda, cinnamon, & salt together and add it slowly to the wet ingredients while beating on low.

3. Stir in the oats and chocolate chips until well integrated.
4. Use a mini scoop or spoon to drop dough by the tablespoon onto a non-greased cookie sheet. Bake for 8 to 10 minutes or until they’re light golden brown.
5. Let cool completely on a baking rack.

Expert Tips

• Cooking these for 8 to 10 minutes results in a tender center with crispy edges. If you want it more crunchy in the center, cook for an additional 2 to 3 minutes.
• For ease and convenience I recommend using a stand mixer to combine the dough. Use the paddle attachment and mix on medium-low speed. Then you can stir in the oats and chips by hand.
• The dough does not spread as it bakes so make them the size you want. I make them about 2 inches in diameter, and I press the dough down slightly after adding it to the baking sheet. If you keep them mounded, the center will be even softer when they’re done.
• I’ve made these many times, and while the recipe calls for 3 cups of oats, I’ve also made them with 2 cups (after realizing I didn’t have enough on hand) and they were still fantastic.
• Experiment with substitutions for the chocolate chips. For instance toffee bits, white chocolate chips, peanut butter chips, even M&M’s would all be fantastic.
• Line the baking sheet with parchment paper for easy cleanup.

Food Gift Idea

Give the gift of homemade treats! Make a batch of cookies and divide them up into packaged gifts for the hostess, co-workers, friends, neighbors or other helpers.

Use mini tins, jars or boxes from the craft store. Or, use the mini size canisters that nuts or Pringles chips come in. Empty it out and wipe down the inside with a damp cloth to clean it.

Wrap the outside with scrapbook paper or wrapping paper, add a tag, and tie with ribbon. Bake your cookies small enough to fit inside the container and stack them up.

More Cookie Recipes

If you love these oatmeal chocolate chip cookies I just know you’ll love these other recipes.

• My classic easy shortbread cookies
• Easy oatmeal lace cookies
• Peanut butter cookies with double chips
• No-bake chocolate dipped biscotti
• Chocolate chip coconut cookies