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Why have we included an oatmeal cookie recipe in every version of our Betty Crocker cookbook, since 1950? Because a great oatmeal cookie never falls out of “flavor”. Credit for the first oatmeal-raisin cookie recipe published, dates back to the late 1800s. As chocolate chips hit the scene, substituting them for raisins has made oatmeal-chocolate chip cookies an ever-popular choice families can’t get enough of.This easy oatmeal-chocolate chip cookie recipe was developed 20 years ago in the Betty Crocker Kitchens. It’s since appeared in a supermarket magazine, on our website and on Gold Medal™ flour packages.Hundreds of bakers adore our best oatmeal cookie recipe for it’s perfectly chewy texture, rich, buttery flavor and consistently great results. It’s the sweet treat everyone will love, any time of the year.

oatmeal chocolate chip cookies

Our best oatmeal-chocolate chip cookie recipe gets 5 stars from hundreds of fans for its perfectly chewy texture and delicious, old-fashioned flavor.

Keep brown sugar from getting lumpy and dry by placing the heal of a loaf of bread in the canister with the brown sugar. Replace the bread if it gets hard.

We found in testing that there is enough butter in this recipe to keep the cookies from sticking to the cookie sheet, but for easier clean-up, line the pan with cooking parchment paper. It can be used several times before you need to replace it.

To keep your baked cookies perfectly-shaped, let them cool on the cookie sheet 1 to 2 minutes so they can set up slightly before transferring. Use a small cookie spatula to move them to a cooling rack to prevent the cookies from getting misshapen by using a larger utensil.

Recipe meets Kitchen Tested criteria.  Reviewed as part of project  MSO-5941 BC Audit 200 recipes

Here are the simple ingredients you’ll need to make these easy oatmeal-chocolate chip cookies.Oats: We call for quick-cooking oats, but we discovered in testing that old-fashioned oats also work well, for even chewier oatmeal-chocolate chip cookies. Skip using instant oatmeal products, as they contain additional ingredients that throw off the cookies’ taste and texture.Brown Sugar: After testing with both granulated and brown sugar, we found brown sugar (light or dark) greatly contributes to both the rich flavor and the moist, tender cookie texture that granulated sugar just can’t do.Butter: We’ve tested these cookies with a variety of fats and always come back to butter—nothing compares to the flavor. Be sure it’s just softened—without any melted spots, with our <a href="https://www.bettycrocker.com/how-to/ingredients-and-preparation/how-to-soften-butter">softening butter tips</a>, for the best-shaped cookies.Other Ingredients You’ll Need: Vanilla, large egg, all-purpose flour, baking soda, salt, chocolate chips, and chopped nuts (if you like).

Recipe Ingredients

Here’s a quick list of the equipment you’ll need to make our best oatmeal-chocolate chip cookie recipe.Cookie Sheets: We’ve found that shiny aluminum pans with a smooth surface work best to reflect the heat, allowing the cookies to bake evenly and brown properly. We like having two, so one can be in the oven while the other is filled with the next round of cookies to bake.Cookie Scoop: We find using a #50 scoop (1 1 /4 inches in diameter) is the best way to ensure the same size cookies, so they all bake evenly. You also can scoop and place the dough using two eating tablespoons—one to scoop and one to push the dough onto the cookie sheet.Other Equipment You’ll Need: Dry measuring cups and spoons, bowl, large mixing spoon, cookie spatula.

Cookware You’ll Need

Here’s how to make this oatmeal-chocolate chip cookie recipe come together quickly with great results.<h3>1. Mix Brown Sugar and Butter</h3>Mixing the butter and brown sugar together and pressing out any lumps with the spoon before adding other ingredients makes for the best cookie texture.<h3>2. Stir in the Wet Ingredients</h3>Egg adds additional air to the mixture while the vanilla gets distributed evenly throughout.<h3>3. Stir in the Dry Ingredients</h3>Add in the oats, flour, baking soda and salt and stir until moistened—so you no longer see them—before stirring in the chocolate chips and nuts. This prevents overmixing.<h3>4. Bake and Serve</h3>Adequate space between the mounds of dough on the cookie sheet provide the cookies room to spread while baking without running into each other. Look for the golden-brown color to indicate when they are done. While one pan of cookies cools, you can bake a second. Serve this oatmeal-chocolate chip cookie recipe warm or cool.

How to Make Oatmeal-Chocolate Chip Cookies

We’ve heard that many users appreciate the customizability of this recipe. MarZAddiction tells us, “I used old-fashioned oats, raisins and chocolate chips. They were a huge hit.” Here are other variations you can try.Add Spice: Add 1 teaspoon ground cinnamon or 1/2 teaspoon ground ginger with the flour.Swap the Chocolate Chips: Try milk chocolate for a sweeter flavor, dark chocolate for a more bitter contrast to the cookie dough, or butterscotch chips to enhance the rich, buttery flavor. Or try a combo of all three!<a href="https://www.bettycrocker.com/recipes/oatmeal-raisin-cookies/238adb0d-af3e-4abf-a131-060eeff34d10">Oatmeal-Raisin Cookies</a>: Sweet, juicy raisins take the place of chocolate chips, for old-fashioned goodness.<a href="https://www.bettycrocker.com/recipes/oatmeal-cookie-bars/d3588161-b08e-4549-9a17-d840c8dfd8f7">Oatmeal Cookie Bars</a>: Decadent, rich molasses is added to these oatmeal-chocolate chip cookies in an easy-to-tote bar form.

Possible Variations

Here are the best ways to store oatmeal-chocolate chip cookies.Room TemperaturePlace cooled cookies in tightly-covered food storage containers or resealable food-storage bags. Store in a cool place up to 1 week.Freezer StoragePlace cooled cookies in layers between pieces of waxed paper in tightly-covered freezer-sae food storage containers. Freeze up to 12 months.ThawingPlace desired number of frozen cookies on a plate. Let stand until thawed, about 15 minutes.ReheatingPlace a thawed cookie (or two) on a microwavable plate. Microwave uncovered on Medium (50%) about 30 seconds or until warm. Be careful when eating—the chocolate chips will be hotter than the dough portion of the cookies, since the microwave is attracted to the fat and sugar in the chocolate chips.

Storing and Reheating

With over 500 reviews and counting, our best oatmeal-chocolate chip cookies are beloved by our fans. They praise the combination of textures—chewy centers with slightly crispy edges. Users tell us they’re drawn to the cookie’s rich and comforting flavor, with many telling us it’s superior to plain chocolate chip cookiesThe versatility of our oatmeal-chocolate chip cookie recipe is another feature. Families like adding their own twists. Bmrm tells us, "I add chopped walnuts and dark chocolate chips. Everyone raved about them.”Makers say this recipe is easy to follow. Somandmore shares, “WOW! Easy, fast, for this rookie baker and they taste great!” Of all the reviews, this comment from AlexEasts says it all, “I could barely keep myself from stuffing my face.” We’ll let you be the judge.

Why Betty Users Love This Recipe

After creating thousands of cookie recipes and helping consumers bake with success for over 75 years, we have found if your butter is too soft—even if just a little has melted—or your kitchen is too hot, it can cause oatmeal-chocolate chip cookies to be flat and lacy. Melted butter and warm temperatures can lead to dough that is too soft and and will spread too much while baking. Try popping the dough in the fridge for 10 to 15 minutes before baking to firm up the dough. See our Recipe Ingredients section above for more information.

Why are my oatmeal-chocolate chip cookies flat and lacy?

There are a few reasons this may happen.Over-Measuring Flour: It’s important to measure all ingredients accurately for the cookies to have the desired soft and chewy texture. See our <a href="https://www.bettycrocker.com/how-to/tipslibrary/ingredients/measuring-ingredients">how to measure ingredients</a> tips, for the best techniques.Using the Wrong Size Egg: We always test with large eggs. If your eggs are smaller than that, it will make the cookie dough drier.

What’s causing my oatmeal chocolate chip cookies to turn out dry?

Yes—you can either make the dough to bake a day ahead or freeze it to make cookies whenever you like.Refrigerated Make-Ahead DoughPrepare the dough through Step 4. Cover and refrigerate for up to 24 hours. When you’re ready to bake, let the dough stand at room temperature about 30 minutes to make it easier to scoop. Continue as directed in Step 5.Frozen Make-Ahead DoughPrepare as directed through Step 5—except line a cookie sheet with parchment paper and place all cookie mounds on one sheet. Freeze 1 to 2 hours or until the dough mounds are hard. Transfer them to an air-tight container or freezer-safe food-storage bag and freeze up to 12 months. To bake, continue as directed in Step 5, adding up to 5 additional minutes of bake time.

Can the cookie dough be made in advance and baked later?

oatmeal-chocolate-chip-cookies

Oatmeal-Chocolate Chip Cookies

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No time to bake? No problem! We love this simple and delicious recipe for easy no-bake cookies you can make in only 30 minutes. 
These delightfully sweet and nutty cookies are packed with coconut, peanut butter, chocolate, and heart-healthy oats.
No-bake cookies differ from baked cookies in both ingredients and technique. For starters, no-bake cookies are eggless, making them a good choice for people with certain dietary restrictions. These cookies are made from items you likely have on hand, and their fudgy texture and rich flavor resembles candy.
We love reaching for this recipe in the summertime when we’d rather not heat up the kitchen with the oven or are just short on time and want a sweet cookie treat without all the fuss! Plus, this recipe makes about 42 no-bake oatmeal cookies, making it perfect for your next family gathering!
If you’re looking for more no-bake cookie options, check out our <a href=" https://www.bettycrocker.com/recipes/dishes/cookie-recipes/no-bake-cookies">No-Bake Cookie Collection.</a>

no bake cookies

Discover how easy no-bake cookies are! They’re perfect when you're in a hurry or don’t want to heat up the oven but still have sweet cookie cravings.

Set a timer for 60 seconds once your mixture really starts to boil to make sure you don’t overcook or undercook your cookie mixture. If you don’t boil long enough your cookies won’t set right and if you boil them for too little they will be dry.

Use a cookie scoop to make scooping your cookies easier and faster. If you don’t have a cookie scoop available, use an ice cream scoop instead.

When storing your no-bake oatmeal cookies, wait until your cookies have completely cooled and place them in an airtight container between sheets of wax paper to keep them from sticking together.

Add a light and nutty crunch by trying crunchy peanut butter instead of creamy!

We love the ease and simplicity of no-bake cookies recipes! Take a look at these recipes for <a href="https://www.bettycrocker.com/recipes/no-bake-peanut-butter-kiss-cookies/63c8fe91-544c-4ca6-91f7-f257aff03791" target="_blank">No-Bake Peanut Butter Kiss Cookies</a> and <a href="https://www.bettycrocker.com/recipes/no-bake-marshmallow-butterscotch-chex-cookies/0266d507-6ddc-492c-b785-7f4e0c3a844b" target="_blank">No-Bake Marshmallow-Butterscotch-Chex Cookies</a> for more no-bake inspiration!

There are only a few ingredients in these no-bake cookies, and you probably already have them in your pantry. 
Quick-Cooking Oats and Flaked Coconut: Both ingredients add texture and flavor in these no-bake oatmeal cookies.
Peanut Butter: Richness and nuttiness in these no-bake peanut butter cookies both come from the addition of peanut butter. If you want some extra crunch, try crunchy peanut butter. 
Unsweetened Baking Cocoa: Cocoa is what gives this no-bake cookie recipe its deep, chocolatey flavor. Either natural cocoa or Dutch-processed cocoa will work. 
Vanilla: Not only does vanilla add a lovely flavor, but it also highlights the other flavors in the cookies. 
Sugar: We like to use granulated sugar for these cookies as it yields the best flavor and texture. 
Butter and Milk: Gives these no-bake cookies moisture and a nice base.

No Bake Cookie Ingredients

These from-scratch no-bake cookies come together in a flash in just a few easy steps. Refer to the recipe for all the specifics, but here’s a preview on how to make your new favorite sweet treat.<h3>Mix Together the Dry Ingredients</h3>In a large bowl, combine all the dry ingredients.<h3>Cook the Sugar</h3>Combine sugar with milk and butter in a saucepan. B oil long enough to dissolve the sugar granules before adding to the dry ingredients. Mix well.<h3>Form the Cookies</h3>This step couldn’t be easier. Just drop the mixture by teaspoonfuls onto wax paper-lined baking sheets and cool until set.

How to Make No Bake Cookies

It’s important to cool your no-bake cookies completely before storing. As the cookies cool, they will become firm, making them easier to store. 
Once the cookies are cooled, they can be placed in an airtight container, between layers of wax paper to prevent them from sticking. 
They can be kept in an airtight container at room temperature for 2 days, stored in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

Storage Options for No Bake Cookies

There is a world of both non-baked and baked cookies, just waiting to be explored and it can be hard to decide which ones to try first. 
Not to worry -- Betty is here to help. Here is a list of cookies we think would make a great next step in your baking journey. 
From our <a href="https://www.bettycrocker.com/recipes/dishes/cookie-recipes/no-bake-cookies">No-Bake Cookie Collection</a> try <a href="https://www.bettycrocker.com/recipes/no-bake-granola-jam-thumbprint-cookies/c3069e88-bf5f-4f43-b6c7-a0e856c52179">No-Bake Granola Jam Thumbprint Cookies</a> or <a href="https://www.bettycrocker.com/recipes/no-bake-christmas-wreath-cookies/b5166707-9793-4411-84dd-0ab40be3a1e3">No-Bake Christmas Wreath Cookies.</a>
If you’re ready to move on to a few baked cookies options, try these delicious iconic cookie recipes: <a href="https://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/77c14e03-d8b0-4844-846d-f19304f61c57 ">Ultimate Chocolate Chip Cookies</a>, <a href="https://www.bettycrocker.com/recipes/classic-snickerdoodle-cookies/7ffc92a9-d847-4869-9ecb-99de3b751b14 ">Classic Snickerdoodle Cookies</a>, <a href="https://www.bettycrocker.com/recipes/classic-peanut-butter-blossom-cookies/a3563f6e-96b0-443f-ae0a-53cef4be6db6 ">Classic Peanut Butter Blossom Cookies</a>, <a href="https://www.bettycrocker.com/recipes/classic-sugar-cookies/90993177-b5fe-4cc7-a6b6-8f58913d36e8">Classic Sugar Cookies.</a>

More Cookies to Try

You can add some additional ingredients to this versatile no-bake cookie recipe, although, if you add too much to the cookie mixture itself, it could change the texture. For this reason, we recommend you stick to sprinkling additional ingredients over the tops of the cookies just after dropping them onto the cookie sheet. When the cookies are still wet, the additional ingredients will stick to the top. 
Try chopped peanuts or almonds, sprinkles or chopped dried fruit like cherries, apricots, or raisins.

Can I Add Additional Ingredients to These Cookies?

no-bake-cookies

No-Bake Cookies

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Stir up a batch of delicious chocolate cookies using whole grain oats and high-fiber cereal.

best ever chocolate cookies

For double chocolate cookies, replace the vanilla chips with semisweet or dark chocolate chips.

Substitution

best-ever-chocolate-cookies

Best-Ever Chocolate Cookies

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The best monster cookies are packed with nuts, chocolate candies, raisins and oats to give them that large monstrous appearance. This homemade monster cookie recipe has all these classic must-haves plus it’s made with Bisquick™ mix, one of our favorite baking shortcuts to make preparing the cookie dough a breeze. While this recipe makes only 18 cookies, less than some of our other classic recipes, don’t let that fool you into thinking this will be a small batch. Each cookie is truly a large and delicious monster cookie ready to devour!

monster cookies

Recipe meets Kitchen Tested criteria.  Reviewed as part of SEO improvements Oct. 2019.

One of the great things about monster cookies is you can customize your cookies with your favorite ingredients. Peanut butter chips, chocolate chips, butterscotch chips and peanut butter candy are all great substitutions you could make.

Not sure which nuts to add? A common nut choice for these would be pecans, peanuts or walnuts but feel free to experiment.

Old fashioned or quick-cooking oats, what’s the difference and which one should you use? Both of these are whole oats that have been steamed and rolled. The difference is quick-cooking oats are cut into small pieces before steaming which gives baked goods a softer texture. Old-fashioned oats are not cut before steaming so they retain their shape and will be more noticeable, adding their distinct texture in baked goods. Both are great for baking these monster cookies so it’s up to you to decide what sounds best!

We love baking with Bisquick™. In just one box the possibilities are endless for what tasty creation you could create! In addition to cookie recipes such as this one for <a href="https://www.bettycrocker.com/recipes/bisquick-chocolate-chip-cookies/4ec9eb4c-4b19-4663-b2c2-186253701866" target="_blank">Bisquick™ Chocolate Chip Cookies</a>, we also love using the classic baking mix in other sweet recipes like <a href="https://www.bettycrocker.com/recipes/bisquick-banana-nut-bread/987a8437-68af-4434-a474-152d9329251e" target="_blank">Bisquick™ Banana Nut Bread</a> or <a href="https://www.bettycrocker.com/recipes/bisquick-strawberry-shortcake/370099a9-c927-4eae-93ba-ab66a455b996" target="_blank">Bisquick™ Strawberry Shortcake</a>.

For <a href="https://www.bettycrocker.com/recipes/gluten-free-easy-monster-cookies/764a8039-7096-4076-b872-297e5db815d9" target="_blank">Gluten-Free Monster Cookies</a>, try this delicious and easy recipe that uses a packet of gluten-free chocolate chip cookie dough.

monster-cookies

Monster Cookies

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Prize-Winning Recipe 2008! Baking cookies with wheat germ, canola oil, egg white and dark chocolate adds a better-for-you halo to a chewy blueberry cookie.

wild blue energy chews

Using dried cranberries, chopped white chocolate and pecans makes a tasty variation.

Variation

wild-blue-energy-chews

Wild Blue Energy Chews

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Chocolate-covered pretzels add a sweet-and-salty twist to everyone's favorite cookie, made even easier with Betty Crocker oatmeal cookie mix.

oatmeal chocolate pretzel cookies

Drizzle tops of cooled cookies with melted chocolate.

Store cookies in an airtight container up to 1 week.

oatmeal-chocolate-pretzel-cookies

Oatmeal-Chocolate Pretzel Cookies

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Bisquick

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All Purpose Baking Mix

Berries

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Pre-Made Pretzels

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BC BISQ PNCK BKG MX ORIGINAL 40OZ

BC CKIE MX OATMEAL 17.5OZ

GM BL EN PS AP FLR 5LB

GMI F1 BRAN CEREAL ORIGINAL 16.2OZ

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Oatmeal Chocolate Chip Cookie Recipes

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Oatmeal-Chocolate Chip Cookies

No-Bake Cookies

Best-Ever Chocolate Cookies

Monster Cookies

Wild Blue Energy Chews

Oatmeal-Chocolate Pretzel Cookies

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Bake Up Something Special

Oatmeal Chocolate Chip Cookie Recipes

Oatmeal-Chocolate Chip Cookies

No-Bake Cookies

Best-Ever Chocolate Cookies

Monster Cookies

Wild Blue Energy Chews

Oatmeal-Chocolate Pretzel Cookies

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Oatmeal Chocolate Chip Cookie Recipes

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Bake Up Something Special

Oatmeal Chocolate Chip Cookie Recipes

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