I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with these chocolate chip oatmeal cookies that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.


Whoever said oatmeal cookies are boring has clearly never tried this recipe. Seriously, what's up with people hating on oatmeal cookies? Once anyone tries these chocolate- and nut-packed oatmeal cookies, they won't have another bad word to say.

These oatmeal chocolate chip cookies have over 3,000 5-star reviews — and we're pretty sure you're about to add another one.

How to Make Oatmeal Chocolate Chip Cookies

These oatmeal chocolate chip cookies are super easy to mix up in a stand mixer or with your hand mixer. Simply cream together your butter (make sure it's soft for easy beating) and sugars. Then add the rest of the wet ingredients, then the rest of the dry ingredients.

Mix in the quick oats, walnuts, and chocolate chips by hand so they don't get crushed.

Luckily for you, these are drop cookies, so you don't even have to worry about working with the dough. Simply drop spoonfuls of dough onto ungreased baking sheets and bake them.

What Are the Best Oats To Use For Cookies?

We know, the oat selection in the grocery store can be quite overwhelming. There's just so many options to choose from. For oatmeal chocolate chip cookies, you should use either quick-cooking oats (like in this recipe) or old-fashioned oats. 

Old-fashioned oats will give you chewier cookies than quick-cooking oats, if that's what you prefer.

How to Store Oatmeal Chocolate Chip Cookies

Store baked cookies in an airtight container at room temperature for up to two weeks. Though they probably won't last that long because you'll want to eat them all straight out of the oven!

How to Freeze Oatmeal Chocolate Chip Cookies

You can freeze oatmeal chocolate chip cookies both baked and unbaked. 

To freeze baked cookies, store them in layers with a piece of parchment paper in between each layer in airtight containers or zip-top bags (make sure to squeeze out the excess air). Freeze for up to three months. 

To freeze cookie dough, place the dough balls on a baking sheet and place them in the freezer until solid. After the dough is hardened, transfer it to a zip-top bag (with the excess air squeezed out) and freeze for up to three months. When you're ready to bake, thaw the cookie dough in the fridge overnight and bake at 325 degrees F. You may need to add a few extra minutes to the baking time — especially if the dough is still hard.

Allrecipes Community Tips and Praise

"These cookies are so good! Crispy on the outside and chewy in the middle. I had a lot of white chocolate chips so I mixed in white chocolate chips, then divided the dough and added butterscotch chips to half and chocolate chips to the other half," says HISTORYGIRL04.

"After trying many different oatmeal cookies looking for the perfect chewy cookie I finally found this one! I do add some cinnamon and nutmeg because I like some spice in my oatmeal cookies. Perfect," raves Shannon.

"These are delicious. Having made oatmeal cookies before, I found chilling them for 20 min before baking prevented the flat cookie. I did not put in any nuts, so my kids could take them to school. Otherwise I followed the recipe and we love them," according to Mamabear2017.

Editorial contributions by Bailey Fink


Original recipe yields 42 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

  • Cream together butter, brown sugar, and white sugar in a large bowl until smooth. Beat in eggs one at a time, until well combined; stir in vanilla extract.

  • Combine flour, baking soda, and salt in a separate bowl; stir into the creamed mixture until just blended. Mix in quick oats, walnuts, and chocolate chips. Drop batter by heaping spoonfuls onto ungreased baking sheets.

  • Bake in the preheated oven for 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

145 calories; protein 2.1g; carbohydrates 17.2g; fat 8.1g; cholesterol 20.5mg; sodium 107.2mg. Full Nutrition