Chewy Chocolate Chip Oatmeal Cookies


I don’t like raisins in my oatmeal cookies.  There, I said it.  I know it’s a classic combo, but I just don’t like it.  Never have.  Chocolate chips on the other hand, that I like.  That’s why I made these.  Oatmeal cookies are a nice departure from traditional chocolate chip cookies.  They have a little more texture, but they are still sweet, chewy, soft, & in this case, chocolatey on the inside.  This was a little bit of an experiment, since I didn’t have enough old-fashioned oats.  But it was a happy mistake because as it turns out, using part quick oats & part old-fashioned oats, makes for a pretty awesome texture.  Not too grainy, but still with the texture you know & love in a classic oatmeal cookie.

Chewy Chocolate Chip Oatmeal Cookies | The Blonde BuckeyeChewy Chocolate Chip Oatmeal Cookies | The Blonde BuckeyeChewy Chocolate Chip Oatmeal Cookies | The Blonde Buckeye

*Adapted from this recipe

Chewy Chocolate Chip Oatmeal Cookies
A soft, chewy oatmeal cookie with tons of texture & tons of chocolate chips Makes about 2 dozen, depending on size
  • 1½ cups old-fashioned rolled oats
  • 1 cup quick oats
  • 1½ cups AP flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 cup butter (2 sticks, room temp)
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • ½ cup dark chocolate chips
  1. Combine both oats into a small bowl, mixed well, set aside
  2. Combine flour, baking powder, salt & cinnamon, mixed well, set aside
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter with the sugars for about 3 minutes on medium until fluffy
  4. Add in eggs, one at a time, mixing between each one
  5. Mix in the vanilla (scrap down sides as needed)
  6. Slowly mix in the dry ingredients until just combined
  7. Next fold in oats & chocolate chips by hand
  8. Cover & chill dough for 2 hours, up to 2 days
  9. Preheat oven to 350 degrees (once dough is chilled)
  10. Line 2 baking sheets with parchment paper
  11. Using a medium sized cookie scoop, form dough balls & place on prepared cookies sheets a few inches apart
  12. Bake for about 12 minutes (depending on your oven)
  13. Cookies are done when the tops are set but pale & the edges JUST BARELY start to golden
  14. Cool cookies on baking sheet for 3 minutes, then transfer to wire racks to finish cooling until they are room temperature
Store at room temperature in an airtight container for up to 5 days
You can also form the dough balls first & then cover/ chill them




  1. […] out Emily’s recipe for the instructions. Here are the measurement […]

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