Chocolate Chip Oatmeal Cookies are an all-time classic cookie. These yummy oatmeal cookies are chewy and have lots of chocolate chips in them. They go perfectly with an ice cold glass of milk, or a nice hot beverage. I hear Santa likes them, too!
Chocolate Chip Oatmeal Cookies
These cookies are the best of both worlds. Crisp on the outside, and chewy on the inside. They also have a lot of chocolate chips in them, which is always a good thing!
What I like the most about this cookie recipe is that it has everyday ingredients that you probably already have in your pantry.
These oatmeal chocolate chip cookies are also versatile. You can change up the additions. Try dark chocolate chips, butterscotch chips, peanut butter chips, dried cranberries, raisins, or whatever you like!
Tips for the best cookies
- Use softened unsalted butter, but not too soft. Think of a ripe avocado consistency.
- Eggs at room temperature will give a better result.
- Be sure to use quick cooking oats.
- A 2 Tbsp scoop will give the perfect size cookie. If you use a smaller or larger size scoop, you will need to adjust the baking time.
There is nothing like a soft and chewy cookie, in my opinion. These are so delicious!
This recipe makes a big batch of 3 dozen cookies. You can make even more by making smaller cookies, but in my opinion, this is the perfect size.
An all-around favorite oatmeal cookie that will work for any occasion, any time of the year. They make wonderful Christmas Cookies!
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If you make these yummy oatmeal chocolate chip cookies, please leave me a comment below with a star rating. I’d love to know how you liked them!
Chocolate Chip Oatmeal Cookies are an all-time classic cookie. These yummy cookies are chewy and have lots of chocolate chips in them. Oatmeal chocolate chip cookies are amazing!
- 1 cup Butter, softened (unsalted)
- 3/4 cup Sugar
- 3/4 cup Brown Sugar, packed
- 2 lg Eggs
- 2 tsp Vanilla
- 3 cups Quick Oats
- 1 1/2 cups All Purpose Flour
- 1 (3.4 oz) package Instant Vanilla Pudding Mix
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 1/2 cups Semisweet Chocolate Chips
- 1 cup Chopped Pecans or Walnuts (optional)
Heat oven to 375° F.
In a large mixing bowl, or stand mixer bowl, cream together the butter and sugars until light and fluffy.
Beat in the eggs and vanilla.
In a separate bowl, mix together the oats, flour, pudding mix (dry), baking soda, and salt.
Add dry mixture to the creamed mixture 1 cup at a time and stir in. Or have the mixer on a low speed.
After all of the dry mixture is incorporated into the creamed mixture, add the chocolate chips and nuts, if using. Stir just long enough to distribute them throughout the dough.
Drop or scoop 2 Tablespoons of dough per cookie onto an ungreased, parchment lined cookie sheet.
Bake for 12-14 minutes, or until golden around the bottom edges, and just turning golden on top.
Let cool on the pan for 5 minutes, then move cookies to a wire rack to finish cooling.
Store in an air-tight container.
Yields about 3 1/2 Dozen Cookies
RESOURCES TO MAKE this recipe and more
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