Oatmeal Chocolate Chip Cookies

Hi everyone! It’s finally spring, but remember way back around Christmastime when I shared a recipe for  Chocolate Peppermint Cheesecake? Instead of a standard graham cracker crust, I always like to use cookie crumbles, so I wanted to share my favorite recipe for Oatmeal Chocolate Chip Cookies. If you’re looking for the perfect cheesecake crust material or just want a batch of warm, hearty cookies, this is just the recipe! (Also check back next weekend for new Easter cheesecake! 🐣)

oatmeal chocolate chip cookies
Photo by Lisa Fotios on Pexels.com

This original recipe that I adapted always caused the cookies to spread very thin and as a result, they were pretty brittle. I changed two things so they hold they’re shape and are more chewy than crisp. The first is that instead of using granulated white sugar, I substituted powdered sugar. I also chill the dough for 30 minutes prior to baking. Feel free to keep the dough in the refrigerator longer for convenience’ sake, but it won’t make anymore of a difference after the initial half hour.

oatmeal chocolate chip cookies
Photo by Oleg Magni on Pexels.com

Related Recipes to Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

These egg-free cookies are soft, chewy, buttery, and full of rich chocolate chips. The oatmeal gives them added dimension for a delicious dessert!
Course: Dessert
Cuisine: American
Keyword: baking, chocolate, chocolate chip cookie, cookie, egg free, fall dessert, oatmeal
Author: Rachel Alexandra


  • 1 cup butter softened
  • ¾ cup packed brown sugar
  • ¼ cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1 ½ cups all purpose flour
  • ½ tsp salt
  • ¼ cup boiling water
  • 1 tsp baking soda
  • 2 cup rolled oats
  • 1 ½ cup dark chocolate chips


  • In a deep bowl, cream the butter, sugars, and vanilla.
  • Add the flour and salt and mix until combined.
  • Dissolve the baking soda in boiling water and add to the mixture. Fold in the oats and chocolate chips
  • Chill the dough for 30 minutes to reduce spread. It can stay in the refrigerator for longer, but doing so won't have any extra effect.
  • Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
  • Role the dough in to balls about 1 to 1 1/2 inches in diameter and place on the baking sheets.
  • Bake for 10-12 minutes or until slightly golden on top.


Substitute raisins for all or half of the chocolate chips to make a delicious batch of oatmeal raisin cookies.
Whatever cookies you can’t eat within a few days can be stored in the freezer for a few months.

15 thoughts on “Oatmeal Chocolate Chip Cookies”

  1. These look so good! I love having a chewy texture as well, so yay!

    1. Thank you so much! I hope you enjoy them if you make a batch!

      1. I’ll try to make them over the summer.
        -Author S

      2. I’d love to hear how they turn out if you do!

      3. I’ll be sure to let you know! Keep the recipes coming!
        -Author S

  2. chef mimi says:

    These cookies look pretty wonderful!!!

    1. Thank you so much! I’d love to hear how then turn out if you give the recipe a try!

  3. Hobby Tube says:

    looks yummy… I’ve done mine too… check it out https://hobbytube.wordpress.com/ thx

    1. Will do! Thanks for stopping by!

  4. Ellen Hawley says:

    Great ideas to keep them from spreading. I’ll try both. What does dissolving the baking soda in boilding water do, though? That’s a new one on me.

    1. I’d love to hear how those methods work for you! As an update, I tried these cookies by still chilling them, but using all granulated sugar and they still spread, so I think the powdered sugar was the biggest factor.

      The baking soda and water acts as an egg-replacer.

      1. Ellen Hawley says:

        Really? I read through the recipe quickly and hadn’t noticed the absence of eggs.

      2. Yep! Usually I use aquafaba or flax instead of eggs (https://rachelalexandrasroots.com/2018/01/08/egg-substitutes/), so this was a new one. I’m not totally sure on what the equivalence is to the quantity of eggs though.

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