I’m pretty sure I’ve discussed this before but it is worth repeating: there is nothing worse than biting into what you think is a chocolate chip cookie only to discover they’re RAISINS instead. It’s such a horrendous surprise.
You think your bite it going to be full of bursts of slightly gooey chocolate gems but instead you’re left with wrinkly, shriveled, sticky, bland bites of fruit. Can you tell I’m not a huge fan of raisins? I can do chocolate covered raisins or maybe even yogurt covered raisins but I’d just rather not eat them generally. I don’t see the attraction.
I’m not a huge fan of dried fruit to begin with but raisins are certainly my least favorite. Why choose raisins when you can have chocolate chips?!
How to Make Oatmeal Chocolate Chip Cookie Video:
Be sure to check out my other step-by-step recipe videos here!
Oatmeal Chocolate Chip Cookie Tips
Be sure to use unsalted butter that’s at a cool room temperature, about 67°F. Butter that’s too warm may cause the cookies to spread and flatten while baking. In general, the cooler the dough is when it enters the oven the thicker your cookies will be.
Click here to learn why I only use unsalted butter when baking.
You can use old fashioned or quick cooking oats in this recipe. Quick cooking oats are smaller in size and will provide a more uniform texture, whereas old fashioned oats will provide a more craggy rough texture. Oats tend to zap moisture in any recipe, which is why simply adding them into your favorite chocolate chip recipe typically won’t work. The next two ingredients I cover help to add moisture to counteract the oats.
Dark brown sugar
I love to use dark brown sugar in this particular recipe because the rich butterscotch flavor it lends complements the nutty oats beautifully. But also, dark brown sugar is made with more molasses which adds more moisture to this dough and helps keep the cookies softer for longer once they’re baked. You can use light brown sugar if you need to, but definitely consider giving dark brown a try!
You’ll see this recipe calls for two large eggs plus one egg yolk. Again, that egg yolk lends moisture and richness, helping to make these cookies both softer yet chewier.
This dough will keep covered in the fridge for up to 2 days. Allow it to return to room temperature before scooping and baking.
You can freeze just about any drop cookie recipe as well! Freeze pre portioned balls of dough in an airtight container for up to 6 weeks. Learn more about freezing and baking frozen cookie dough here.
Cookie Customization Guide
My FREE printable Cookie Customization Guide shows you more quick swaps to customize any cookie recipe to make it softer, chewier, crispier, or whatever your heart desires!
There’s nothing more comforting than a warm cookie with a glass of cold milk! xo
More Cookie Recipes:
This post was originally published in 2013 and recently updated with recipe improvements, recipe tips, new photos, and a new video. Photography by Ashley McLaughlin.
- 1 3/4 cups (222 grams) all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 1/2 sticks (170 grams) unsalted butter, at room temperature
- 3/4 cup (150 grams) granulated sugar
- 1 1/4 cups (250 grams) packed dark brown sugar
- 2 large eggs plus one egg yolk
- 1 teaspoon vanilla extract
- 3 cups (270 grams) old-fashioned rolled oats
- 1 1/2 cups (255 grams) semisweet chocolate chips
Preheat the oven to 350°F. Line large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and well combined, about 1 to 2 minutes. Beat in the eggs and vanilla. On low speed gradually add the flour mixture and beat until just combined. Stir in the oats and chocolate chips.
Using a spoon or spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the palm of your hand.
Bake for about 14 to 15 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire wracks to cool completely.