Published: November 14, 2025 | Updated: November 15, 2025
There’s something nostalgic about a fresh batch of warm, homemade oatmeal chocolate chip cookies. The scent of butter and brown sugar filling the kitchen instantly takes me back to my childhood, when my mom would bake these cookies from scratch for us. This is my mom’s original recipe, and to this day, it remains one of my most treasured. Each bite is soft, chewy, and filled with melty pools of chocolate and crunchy walnuts, the perfect mix of sweet, nutty, and chocolatey goodness. It’s the kind of cookie that feels like a warm hug from home and makes any day a little cozier.
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Why You’ll Love This Oatmeal Chocolate Chip Cookie Recipe
- Soft and chewy with crisp golden edges: The perfect texture for cookie lovers, reminding your of old-school classic cookies.
- Loaded with chocolate: A blend of milk and dark chocolate chips makes every bite rich and indulgent.
- Foolproof for first-time bakers: Clear steps and easy ingredients make this a go-to cookie recipe for any skill level.
- Freezer-friendly dough: You can chill or freeze dough balls in a zip-top freezer bag for fresh-baked cookies anytime.
What Do Oatmeal Chocolate Chip Cookies Taste Like?
Imagine a cookie with soft, chewy centers, slightly crispy edges, and the comforting taste of toasted oats and melted chocolate. Each bite offers a mix of buttery sweetness, nutty flavor, and just a hint of cinnamon. The oats make the cookies heartier and chewier, while the brown sugar gives them that rich, caramel-like depth you’ll want to savor again and again. These cookies are inspired by the classic, well-known Doubletree Chocolate Chip Cookies.
Ingredients for Oatmeal Chocolate Chip Cookies
Here’s what you’ll need to make these chewy, golden brown cookies:
Wet Ingredients
- 1 cup unsalted butter (room temperature): Creates rich flavor and a soft, chewy texture. If you want extra depth, try lightly browned butter for a hint of caramelized flavor.
- ¾ cup plus 1 tablespoon white granulated sugar (170g): Adds crisp edges and balances the sweetness in your cookie dough.
- ¾ cup light brown sugar (175g): Helps your cookies stay moist and chewy thanks to its molasses content.
- 2 large eggs (room temperature): Bind everything together and give your cookies structure.
- 1¼ tsp vanilla extract (5g): Brings warmth and enhances every other flavor in the dough.
- ¼ tsp fresh lemon juice: A secret touch that brightens the dough and enhances the chocolate.
Dry Ingredients
- 2¼ cups all-purpose flour (365g): The foundation of the cookie dough — use a high-quality purpose flour for consistent results.
- ½ cup old-fashioned oats (55g): Adds a subtle, nutty chewiness and that classic oatmeal cookie texture.
- 1 tsp baking soda: Helps your cookies rise evenly and achieve a soft, thick texture.
- 1 tsp salt: Balances sweetness and brings out the flavor of the chocolate chips.
- Pinch of cinnamon: Adds cozy warmth without overpowering the cookie’s flavor.
Mix-Ins
- 1 cup milk chocolate chips (160g): Creates that creamy sweetness and soft melt in every bite.
- 1⅓ cup dark chocolate chips (220g): Deepens the chocolate flavor and adds balance to the sweetness.
- 1¾ cup walnuts (195g): Optional, but adds the perfect nutty crunch and complements the oats beautifully.
How to Make Oatmeal Chocolate Chip Cookies
Follow these simple steps for bakery-worthy cookies every single time:
STEP 1: Prep Your Ingredients – Gather everything before you start. Bring eggs and butter to room temperature for smooth mixing.
STEP 2: Mix Dry Ingredients – In a large bowl, combine all-purpose flour, baking soda, salt, and a pinch of cinnamon. Stir to evenly distribute the dry ingredients.
STEP 3: Add Texture Mix-Ins – Mix in oats, milk chocolate chips, dark chocolate chips, and walnuts to the flour mixture. This step keeps the dough from over-mixing later. This is a key for soft, chewy cookies.
STEP 4: Whisk Wet Ingredients – In a small bowl, crack your eggs, add vanilla extract, and whisk together. I recommend this step to prevent egg shells from accidentally landing in the cookie dough during mixing. Set aside.
STEP 5: Cream Butter and Sugars – In a stand mixer with the paddle attachment (or using a hand mixer), beat butter, white sugar, and brown sugar on low speed, then increase to medium speed until light and fluffy (about 5 minutes). Scrape the bowl with a wooden spoon or spatula and add lemon juice. Mix for another 1-2 minutes.
STEP 6: Combine Wet and Dry Ingredients – Slowly drizzle in your egg and vanilla mixture while mixing at low speed until creamy. Remove from mixer and fold in your flour mixture by hand with a wooden spoon or spatula.
STEP 7: Chill or Bake – For deeper flavor and chewier texture, refrigerate the cookie dough overnight in an airtight container or covered bowl. Or skip chilling and bake right away!
STEP 8: Scoop and Bake – Preheat oven to 325°F (163°C). Use a tablespoon cookie scoop or ice cream scoop (about 3 tablespoons per cookie) to portion dough balls onto a prepared baking sheet lined with parchment paper or lightly greased with butter. Bake 20-25 minutes until cookies are golden brown. Let cookies rest on aluminum foil to cool completely. This helps them stay soft and chewy in the center vs a wire rack.
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How to Store Oatmeal Chocolate Chip Cookies
- Room Temperature: Store leftover cookies in an airtight container or cookie jar for up to 5 days.
- Freezer: You can freeze your cookie dough for up to 3 months. Simply roll the dough into a log, wrap it tightly in plastic wrap, and place it in a freezer bag. When you’re ready to bake, slice the log into dough rounds and place them on a prepared baking sheet lined with parchment paper. Or, freeze individual dough balls instead. They bake beautifully straight from frozen! Just add a few extra minutes to the baking time for warm, freshly baked cookies anytime you crave them.
- Reheating Tip: Warm baked cookies in the oven according to baking instructions. You may need to add a few extra minutes until they reach a golden brown color.
FAQ
What if I don’t have a stand mixer?
A hand mixer works great, just cream the butter and sugars on medium speed for a few extra minutes.
Can I substitute walnuts with something else?
Absolutely! Try pecans, almonds, or skip the nuts for nut-free cookies.
Why are my cookies dry?
Over-mixing or adding too much flour can lead to dry cookies. Use a light hand and measure flour correctly by spooning and leveling. During the cooling process, be sure to allow cookies to cool on foil and not a cooling rack. Aluminum foil will lock in the cookie's moisture.
Can I make smaller cookies?
Yes, use a 1-tablespoon cookie scoop and reduce baking time to 10-12 minutes for smaller, crispier edges.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup Unsalted Butter room temperature
- ¾ cup + 1 tbsp White Granulated Sugar (170 grams)
- ¾ cup Light Brown Sugar (175 grams)
- 2 Large Eggs
- 1¼ tsp Vanilla Extract (5 grams)
- ¼ tsp Fresh Lemon Juice
- 2¼ cup All Purpose Flour (365 grams)
- ½ cup Old Fashion Oats (55 grams)
- 1 tsp Baking Soda
- 1 tsp Salt
- Pinch Cinnamon
- 1 cup Milk Chocolate Chips (160 grams)
- 1⅓ cup Dark Chocolate Chips (220 grams)
- 1¾ cup Walnuts chopped, (195 grams)
Instructions
- Gather and measure all ingredients before you start baking. Be sure your eggs and sugar are at room temperature. If you forgot to bring these to room temperature, you can simply place the eggs in a bowl of warm water for 20-30 seconds. For the butter, to bring this to room temperature, place the two sticks in a sandwich bag, and allow it to steep until soft.
- Take a large bowl and combine all dry ingredients: 2 1/4 cups All Purpose Flour (365 grams), 1 tsp baking soda, 1 tsp salt and a pinch of cinnamon. Stir to evenly distribute ingredients.
- To the large bowl of dry ingredients, add 1/2 cup old fashion oats (55 grams), 1 1/3 cup milk chocolate chips (220 grams), 1 1/3 cup dark chocolate chips (220 grams), and 1 3/4 cup walnuts (195 grams) Mix together. The reason we’re adding the chocolate chips, oats, and nuts early in this step is to prevent over mixing later when all ingredients are combined. Over mixing this dough will result in a dense cookie.
- Next take a small bowl, and crack 2 large eggs into a bowl. This is to ensure you don’t accidentally crack an egg shell into your dough & to ensure the eggs are fresh. Next pour 1 1/4 tsp vanilla extract (5 grams) into the same small bowl with the eggs. Whisk together and set aside.
- Now it’s time to build your dough. To a large mixing bowl or stand mixer, add 2 sticks of unsalted butter, 3/4 cups plus 1 tablespoon white granulated sugar (170 grams), 3/4 cups light brown sugar (175 grams). Turn on your mixer and start to combine on a low speed. After a minute or two, increase the speed of our mixer. Cream together for about 5 minutes it will turn to a pale golden brown color when it’s ready. Take a spatula and run it across the bottom of the bowl to ensure butter did not collect at the bottom. Add 1/4 tsp fresh squeezed lemon juice. Allow to mix for a 1-2 minutes more.
- As the butter sugar mixture is combining, slowly drizzle in the eggs and vanilla mixture. The texture at this step should be creamy.
- Remove mixer & slowly combine dry ingredients by hand. After combining, you can either store these in the refrigerator overnight for a richer flavor cookie the next day, freeze these cookies, or bake them. If you choose to bake, preheat oven to 325°F (1C) . Portion dough with an ice cream scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper to help with clean up about 2 inches apart. If you don’t have parchment, rub some butter on the cookie sheet so they’re easy to remove. Bake for 20 to 25 minutes.
- Once brown and done, remove from oven and cool foil for 10 minutes so they’re soft and chewy. Enjoy!
Nutrition
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I love these so much. They’re so soft and tender, but they’re also so THICK. YUM!
These oatmeal chocolate chip cookies look so warm and chewy, just the way I like them. The walnuts would add such a nice touch, I’ll definitely be giving this recipe a try soon.
I baked these yesterday and they came out so soft and chewy. The oatmeal gives them the best texture.
I baked this Best Oatmeal Chocolate Chip Cookies. It’s so yummy! OMG! I need to make batch 2.
These look amazing. I love that you mix both milk and dark chocolate chips and add walnuts for crunch. The tip to cool the cookies on foil instead of a rack is so smart for keeping them soft. Can’t wait to try this.