Sweet, chewy, and loaded with chocolatey goodness, these Oatmeal Chocolate Chip Cookies bring comfort in every bite! Whether you're baking for a family treat, a quick dessert, or a thoughtful gift to share, these cookies are always a hit.
Love baking cookie recipes but want to use a skillet instead? Try this large skillet snickerdoodle cookie or a homemade Pizookie, next!
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Picture the perfect Oatmeal Chocolate Chip Cookie: crispy edges, gooey centers, crunchy oats, and melty chocolate chips. These chewy, homemade classics are cookie-jar favorites! Whether it’s a quick snack, a companion to your tea or milk, or a sweet treat to share, these cookies are simply irresistible.
Why You’ll Love Oatmeal Chocolate Chip Cookies
- Quick and Simple: Made with pantry staples and just 3 steps, these easy oatmeal chocolate chip cookies come together quickly.
- A Versatile Favorite: Sweet and satisfying, these cookies work for lunchboxes, afternoon snacks, or alongside coffee. They’re a perfect way to share with friends and family. It’s hard to go wrong!
- Rustic Baking: A flat cast iron pan gives these cookies a rustic vibe, ideal for camping or outdoor fun.
- A Healthier Choice: Oats add fiber make these chewy oatmeal chocolate chip cookies a slightly healthier and more satisfying dessert option.
Ingredients
- Oats: Rolled oats bring nutty flavor and the signature chewy texture. Old-fashioned rolled oats work best for holding their shape during baking.
- Flour: This crucial ingredient provides structure and balance to the cookie, binding all the ingredients together. For a healthier option, substitute with whole wheat flour.
- Chocolate Chips: The star of the recipe! Use semi-sweet for this recipe or try milk, dark, or even white chocolate chips, depending on your preference—you could even swap for chocolate chunks for extra decadence.
- Sugar: Brown and granulated sugar add both sweetness and moisture to the batter. Brown sugar contributes to a chewy center and adds a hint of molasses flavor, and granulated sugar contributes to the crispy edges.
- Eggs: The ultimate binding agent that brings the whole batter together, providing moisture and a tender crumb.
- Fats and Oils: Shortening and butter provide the richness, tenderness, and structure in the cookies.
- Essentials: Baking soda and powder ensure a light texture by helping the cookies rise and retain their soft texture. A pinch of salt balances the sweetness, while vanilla adds warm, aromatic depth.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add Dried Fruit: Add chewiness with dried fruits like raisins, cranberries, cherries, or chopped dates. Oatmeal raisin chocolate chip cookies are a household favorite!
- Get Nutty: Enhance flavor and give the cookies some extra crunch with walnuts, pecans, or almonds - oatmeal walnut chocolate chip cookies being the most common. Mix into the batter or sprinkle on top before baking.
- Coconut Craze: Add shredded coconut or flakes to make oatmeal chocolate chip coconut cookies - a fun choice with a more tropical vibe!
- Cinnamon Swirl: Mix in 1-2 teaspoons of cinnamon and a pinch of nutmeg for a warm, spiced flavor.
- Peanut Butter Boost: Swap out some of the butter for peanut butter or add peanut butter chips to go for a strong peanut flavor.
How to Make this Recipe
Whipping up a batch of this oatmeal chocolate chip cookie recipe is easier than you think - just 3 steps stand between you and delicious cookie goodness! First, grab your cast iron skillet and mixer, and preheat your oven to 375°F.
Step 1: Mix the Wet Ingredients. Cream the granulated and brown sugar, eggs, vanilla, water, butter and shortening in a stand mixer on low.
Step 2: Add the Dry Ingredients. Slowly add the dry ingredients: flour, baking powder, baking soda, oats, salt and chocolate chips. Mix on low until well combined.
Step 3: Spoon. Spoon small balls of dough onto your skillet.
Step 4: Bake. Bake for 7-10 minutes until the edges are crispy and the center is golden brown.
Hint: Chill the dough for 30 minutes before baking. This keeps the cookies extra chewy and prevents too much spreading in the oven.
Serving Suggestions
These oatmeal chocolate chip cookies are delicious served warm from the oven or at room temperature. Try these fun and tasty ways to enjoy them:
- Make a homemade ice cream sandwich by scooping your favorite ice cream between two cookies, or crumble a cookie as a topping for a bowl of ice cream.
- Add one to a classic comfort food plate alongside a barbecue chicken and sausage sandwich or a bowl of sausage butternut squash tortellini soup.
- Pair them with a skillet burgers or Dutch oven chicken chili for an all- American meal.
- Serve as a light dessert after hearty dishes like Shepherd's pie or sausage stuffed peppers.
Expert Tips
- Measure Accurately: Measuring is key when baking! Spoon ingredients like flour, oats, and leavening agents into your measuring cups and level them off with a knife to ensure perfect texture and flavor.
- Room Temp Butter & Shortening: Let the butter and shortening soften at room temperature before baking. This creates a smoother batter for evenly baked cookies.
- Use a Cookie Scoop: A 2-inch cookie scoop ensures uniform size and shape and promotes even cooking.
- Storing: Keep cooled cookies in an airtight container to maintain freshness. Store at room temperature for up to 2 weeks or freeze for up to 3 months. When freezing, layer cookies with parchment paper in a freezer-safe bag. Thaw at room temperature or warm in the oven for a freshly baked taste.
- Make Ahead: Prepare the dough in advance! Refrigerate for up to 24 hours or freeze for up to 1 month. Thaw frozen dough overnight in the fridge before baking as directed.
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Get the Recipe
Oatmeal Chocolate Chip Cookies
Equipment
- 12" Cast Iron Skillet
Ingredients
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup shortening
- 2 cups oats
- 1 teaspoon baking powder
- ½ package semi-sweet chocolate chips
- ½ cup white sugar
- 2 tablespoon water
- ½ cup butter
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 375°F.
- Mix both sugar, eggs, vanilla, water, butter and shortening in a stand mixer on low.
- Add oats, chocolate chips, baking powder, sugar, flour, baking soda and salt to stand mixer and continue to mix on low until well combined.
- Spoon small balls of dough with a 2" scoop onto a 12" Cast Iron Skillet. This could take as many as two 12" skillets to bake the full amount of cookie dough.
- Bake for 7 to 10 minutes until the edges are crispy and the center is golden brown.
Notes
- Let the dough rest in the fridge for 30 minutes to prevent spreading and create extra chewy cookies.
- Use a cookie scoop to ensure evenly sized cookies that bake uniformly. If you don’t have a scoop you can use a tablespoon measure.
- Store in an airtight container for up to 2 weeks or freeze for up to 3 months for later enjoyment
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
D says
I really like oatmeal chocolate cookies!!
Edward says
What a delicious cookie recipe!! My whole family loved them! Can’t wait to make them again.