These Bakery Style Oatmeal Chocolate Chip Cookies are perfectly crisp yet soft cookies that will bring a smile to everyone’s faces! It’s impossible to eat just one of them!
If you love baking with oatmeal, be sure to try our Oatmeal Banana Bread Recipe too.
The Best Oatmeal Chocolate Chip Cookies
It’s another cookie recipe day! I made these oatmeal chocolate chip cookies extra large, but feel free to use a normal size cookie scoop if you’d like. If you choose to make a smaller cookie, adjust your baking time accordingly.
Why You’ll Love This Recipe
- Great For Parties. This cookie recipe packs nicely to take to any party.
- Buttery Crisp. You are going to love the buttery crisp edges and bites of oatmeal in each cookie bite!
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What You’ll Need
Here are the ingredients you’ll need to make these oatmeal chocolate chip cookies at home. See the recipe card located at the bottom of the post for full details.
- Butter– for most of my recipes, I use salted butter. Unsalted butter works just fine too.
- Granulated Sugar– This fine white sugar gives the cookies their sweetness.
- Light Brown Sugar– Make sure your brown sugar is packed when measuring.
- Eggs– For consistency, I use large eggs for my recipes.
- Vanilla– For best tasting results, use pure vanilla extract.
- All-Purpose Flour– Flour is the main dry ingredients.
- Oatmeal– I like to use quick oats for this recipe.
- Salt– I use sea salt or kosher salt for my recipes.
- Baking Soda– Baking soda helps the cookies rise during baking.
- Chocolate Chunks– I like to get the block of chocolate from Trader Joe’s and cut it into chunks myself. You can also use chocolate chips if needed.
How to Make The Best Oatmeal Chocolate Chip Cookies
Preheat Oven and Prepare Baking Sheet. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
Cream Butters and Sugars. Cream butter and sugars until light and fluffy, about 1-2 minutes.
Egg and Vanilla. Add egg and vanilla beating until well combined.
Dry Ingredients. Slowly add flour, oats, salt, baking soda and chocolate chunks until just combined.
Scoop Doug Onto Baking Sheet. With a large cookie scoop, scoop dough onto prepared baking sheet 2 inches apart.
Bake. Bake for 14-15 minutes, until golden brown around edges. Remove and let cool on baking sheet for 10 minutes before removing. Serve warm or room temperature.
Tips For Making Bakery Style Oatmeal Chocolate Chip Cookies
- A silpat liner works great for these cookies. If you don’t have one find it at any kitchen store or even Target/Walmart. You can also use Parchment paper.
- Store any leftover cookies in an airtight container, room temperature for 2-3 days. Best if enjoyed first day.
- Find a great bloc of chocolate to use for your favorite chocolate chip cookies. Trader Joe’s is one of my favorite places to purchase mine.
How To Serve
Serve these oatmeal chocolate chip cookies warm or room temperature for any occasion where cookies are needed.
Leftovers
Store any leftover cookies in an airtight container, room temperature for up to 3 days.
Freezing Instructions
To freeze cookies or cookie dough, place into a freezer safe bag for up to 3 months. Thaw before enjoying or baking.
Try More Desserts With Oatmeal
Bakery Style Oatmeal Chocolate Chip Cookies
Equipment
- Oven
- cookie sheet
- parchment or silpat liner
- cutting board
- chef knife
- stand mixer
- measuring cups
- measuring spoons
- cookie scoop
Ingredients
- 1 stick unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup quick oats
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 heaping cup chocolate chunks
Instructions
- Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
- Cream butter and sugars until light and fluffy, about 1-2 minutes. Add egg and vanilla beating until well combined. Slowly add flour, oats, salt, baking soda and chocolate chunks until just combined. With a large cookie scoop, scoop dough onto prepared baking sheet 2 inches apart. Bake for 14-15 minutes, until golden brown around edges. Remove and let cool on baking sheet for 10 minutes before removing. Serve warm or room temperature.
Nutrition
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Adoro Cookies sou apaixonada, adoro tambem diversificar como o seu destinatário para essa nova para mim.
What kind of chocolate chunks do you recommend?
Which chocolate chunks did you use?
Can I replace applesauce for the butter?
What kind of chocolate did you use, semi, milk or bittersweet? Do you have a preferred brand? I usually use chips and like the idea of chunks, but not sure what to buy. Also, do the cookies or the dough freeze well? I was thinking about making ice cream sandwiches with the cookies (a bit smaller). Can’t wait to try these!
My tastebuds are moving…BTW, I love the name of your blog
Oh my, those chocolate chunks! I love the chocolate chip cookie at Chick-Fil-A so I’m always on the hunt for a good oatmeal chocolate chunk cookie.
Chocolate chunks are so much better in cookies than chocolate chips! I want these cookies so badly right now 🙂
Mmmmm…these look so good!!
Oh my! I’m in love… these look amazing!
My mom makes almost the exact same recipe and these cookies are a favorite in my house! YUM!
The perfect cookies. With addition of chocolates, this sounds really wonderful.
Great idea to make these gems XL!
pretty much my favorites!
It doesn’t get any better than cookies — they’re our favorites to make, too. These look perfect. I love oatmeal!
I’m always up for a delicious cookie! I love bakery-style ones. It’s like going to a bakery but not having to leave your house!
Those cookies look so good!
Perfectly crisp and soft? That is my language of LOVE! Is it wrong to be craving these as my preworkout meal?
It makes it not count right 😉 Pinning!