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Oatmeal Chocolate Chip Cookies

These are not your average oatmeal cookie recipe, there are hands down the BEST oatmeal chocolate chip cookies you’ll ever have.

When YOU make this Oatmeal Cookie Recipe please tag us @munchkintimeblog on Instagram, we would LOVE to see your creation! 

Oatmeal Chocolate Chip Cookies

They’re made with old fashioned rolled oats and your usual baking staples, plus they’re loaded with both chocolate chips and peanut butter chips, but they’re packed with chopped walnuts and coconut too!

With slightly crispy edges, a soft chewy center, and a chunky texture, it’s hard not to eat the whole batch right off the cooling rack.

However, if you can resist, I promise you they make a great addition to your holiday cookie tray, and they’ll definitely go over big at a cookie exchange party.


And of course, you can always enjoy them as a snack. My kids love them with a nice cold glass of milk!

ingredients

Ingredients

Butter – Softened to room temperature so it’s easy to cream. Taking it out of the fridge at least 30 minutes before you begin the recipe is helpful.

Sugars – I use equal parts white granulated sugar and brown sugar. The brown sugar helps to give it extra moisture to keep it nice and soft. As well, it provides a deeper caramelized flavor.

Large Egg – Take the egg out of the fridge when you take the butter out. It’s a good idea to have all your ingredients start at the same temperature for even baking.

All-Purpose Flour – Always make sure to measure your flour correctly for best results.

Baking Soda – You need a leavening agent to help keep the cookies nice and thick.

Oats – I like to use old-fashioned rolled oats because they are chewy and have more texture than quick oats. 

Mix-ins – Peanut Butter Chips, Chocolate Chips, Sweetened Coconut, Chopped Walnuts.

eggs and sugars

How to Make Oatmeal Chocolate Chip Cookies

Step 1: In a large mixing bowl, use an electric hand mixer to whisk the egg and sugars until creamy, about 3 minutes.

cookie dough

Step 2: Whisk in the butter until smooth.

Oatmeal Chocolate Chip Cookies

Step 3: Add in the flour and baking soda, and continue mixing for about 1 minute. Then, using a wooden spoon, fold in the chocolate chips, peanut butter chips, coconut, and walnuts. Do not overmix, just stir until everything is combined.


Step 4:
Use a cookie scoop to scoop out the dough and place the dough balls onto a parchment-lined baking sheet, a couple of inches apart to allow room for spreading.

Step 5: Bake for 10-12 minutes in a preheated 350-degree oven until the edges crisp up and the center is set but still a bit soft.

oatmeal coconut chocolate chip cookies

Step 6: Remove the tray from the oven and allow it to rest for 5 minutes. Then, move the cookies to a wire rack to cool completely.

Yes, seriously, they are this quick and easy to make!

Enjoy!

How to make Oatmeal Chocolate Chip Cookies

Tips for Oatmeal Coconut Cookies

  • For even baking. Make all your cookies the same size. Using an ice cream scoop or cookie dough scoop is super helpful for this. Also, starting with room temperature ingredients means that every ingredient is baking at the same time, rather than the colder ingredients playing catch up.
  • Play around with the mix-ins. Oatmeal coconut chocolate chip cookies are just one way to enjoy these. If you’re not a fan of coconut, by all means, leave it out. If you prefer to use chocolate chips without peanut butter chips, no problem! You can also decide whether you want to use semi-sweet chocolate chips, milk chocolate chips, or white chocolate chips. Butterscotch chips would be great as well! Or maybe you want raisins!
  • Line your baking sheet with parchment paper or a silicone baking sheet. Not only does it help with cleanup and prevent sticking, but both help to prevent too much spreading. Your cookies will naturally spread out, but you don’t want them spread paper thin.
  • Chill the dough if you have extra time. It’s completely optional, but it’s a great way to help your dough set before baking.

FAQs

Should I use salted or unsalted butter?

For this recipe, I use salted butter because there is no added salt as a separate ingredient. It’ll enhance the flavors as well as bring a little balance to the sugars, chocolate, and sweetened coconut.

What other kinds of nuts can I use in this oatmeal cookie recipe?

Feel free to swap the walnuts for chopped pecans, almonds, or macadamia, if preferred.

Can I make the dough ahead of time?

Absolutely! If you want to get ahead on the preparation but aren’t quite ready to bake them yet, you can certainly keep the dough stored beforehand. Wrap it airtight in plastic wrap and then store it in an airtight container or Ziploc bag for up to 1 week in the fridge. You can also freeze the dough for up to 2 months.

When you’re ready to bake, you can either scoop the dough balls straight out of the fridge and tack on a few extra baking minutes, or let the dough come to room temperature first before scooping. Then, follow the directions as listed.
If the dough is frozen, thaw it in the fridge overnight.

How long will these oatmeal chocolate chip cookies last?

As you can imagine, these are best when they are freshly baked! However, you can keep them stored in an airtight container at room temperature for up to 1 week!

Can I freeze them?

Sure you can. Transfer them to a freezer bag or freezer-safe container and keep them frozen for up to 2 months!

Oatmeal Chocolate Chip Cookies

Coconut Oatmeal Chocolate Chip Cookies

Love Keil
These are not your average oatmeal cookie recipe, there are hands down the BEST oatmeal chocolate chip cookies you’ll ever have.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 161 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat the oven to 350F. Line baking sheet with parchment paper. In the mixing bowl, using electrical mixer whisk egg and sugars for about 3 minutes, or until cream texture. Add butter, and give it a good whisk.
    eggs and sugars
  • Add flour and baking soda and mix for about 1 minute. Stir in oats, coconut, chocolate chips, peanut butter chips, and walnuts, until everything is combined.
    cookie dough
  • Form balls and place them on a baking sheet. Bake for 10-12 minutes. Enjoy!

Video

Notes

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Nutrition

Calories: 161kcalCarbohydrates: 15gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 28mgSodium: 91mgPotassium: 46mgFiber: 1gSugar: 7gVitamin A: 255IUVitamin C: 0.1mgCalcium: 17mgIron: 1mg
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Q. – Do YOU like these Oatmeal Peanut Butter Chips Cookies?

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6 Comments

  1. What type of oatmeal did you use? Thank you for sharing good recipes!

  2. 5 stars
    Just made them and they’re delicious! Love the coconut in there. I didn’t have peanut butter chips so I just used all chocolate chips. There’s a lot of flavors in the cookies but it’s so so good!

  3. Yum yum yum!!!! These are the best cookies ever, love the many different flavors!! Mmm mmm

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