Simply the best Nestle Toll House Oatmeal Chocolate Chip Cookies! This classic cookie recipe is packed with oats, brown sugar, and chocolate. They're soft, buttery, and chewy in the center with crisp edges.
There's nothing tastier than the best chocolate chip cookie recipe, well, only if you add the hearty, tasty goodness of rolled oats!! These are the best Oatmeal Chocolate Chip Cookies you've ever tasted!
Soft and chewy with just a little crisp around the edges.
If you want to up your baking game, read our Baking Tips and Tricks.
Freshly baked goodies are a staple in our house. I could eat chocolate chip cookie dough every day!
If you ask around, our family favorites include Mint Chocolate Chip and Oatmeal Butterscotch Cookies. Behind the reigning champ, the original Toll House Cookies, of course. It's our most popular cookie.
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Why These Are The Best Cookies
- COOKIE HEAVEN! These classic cookies are sweet with a chewy center and have nice crispy edges—just like grandma would make. And they have pieces of nestlé semi-sweet chocolate!
- A SECRET INGREDIENT. This recipe has a secret ingredient that makes the cookies so special. Not all oatmeal cookie recipes have it. These cookies turn out extraordinarily special. Just a pinch of cinnamon and nutmeg (the secret ingredient) and a little extra vanilla do the trick.
- NO NEED TO CHILL THE DOUGH. You don't need to put the dough in the refrigerator to chill before you bake it, which speeds up your cookie-making process!
Ingredient Notes
- Butter - the butter in this recipe gives the cookies their rich flavor. You'll soften the butter before you cream it with the sugar.
- Brown Sugar - using all brown sugar makes these chewy cookies. You can use dark or light brown sugar.
- Vanilla Extract - pure vanilla extract is our favorite to use.
- Eggs - the eggs help keep these cookies soft and moist. You'll need large eggs.
- Old Fashioned Quaker Oats - I like the texture Quaker old-fashioned rolled oats give these oatmeal cookies. However, you can use quick oats if that's all you have on hand.
- All-purpose Flour - no need to sift your flour, but for best results, we do recommend spooning it out into your measuring cup and leveling it off with a knife.
- Baking Powder: I like to use aluminum-free baking powder. Please note that we didn't use baking soda in the recipe.
- Cinnamon - a little spice to add depth of flavor.
- Nutmeg - the secret ingredient that makes these cookies the best! It is optional but worth it!
- Salt - to balance the sweetness.
- Nestlé Morsels - we like semisweet chocolate chips, but dark chocolate chips would also be incredible.
If you're out of an ingredient, check our baking substitutions guide! It may save you a trip to the store.
Modifications
- OATMEAL RAISIN - Decrease the amount of chocolate chips you use and add in raisins. Or use all raisins if you prefer.
- OATMEAL CHERRY - Add in about a cup of tart cranberries.
- ADD NUTS - Add ½ cup of crunchy nuts (pecans, walnuts, or whatever) to the recipe.
So grab a tall glass of cold milk and enjoy these homemade Chewy Oatmeal Chocolate Chip Cookies with your family and friends!
Step-by-Step Instructions
Step 1: Preheat Your Oven—First, place oven racks in the upper third of the oven, preheat to 350 degrees F. (177 degrees C.), and gather your cookie sheets.
Step 2: Mix Wet Ingredients—Next, in a large bowl with an electric mixer (or a stand mixer), beat salted butter, brown sugar, and vanilla extract until light and fluffy, about 1 minute.
Here's what your softened butter should look like.
Step 3: Add Eggs—Now, add eggs one at a time and mix until thoroughly incorporated.
Step 4: Add Dry Ingredients—Use your measuring cups and measure flour, old-fashioned oats, baking powder, cinnamon, nutmeg, and salt and add to your wet mixture. Mix on low speed until blended.
Step 5: Add Nestlé Chocolate Morsels—Now, scrape down the sides of the bowl, add semi-sweet chocolate chips, and mix until incorporated.
Step 6: Place on Baking Sheet—Next, drop batter by heaping teaspoons 1 ½ inches apart onto greased or parchment-lined baking sheets. (We like using a Silpat mat because it crisps the edges perfectly.)
PRO TIP: Using a cookie scoop makes placing your dough on the pan so much easier! Or you can make dough balls with a spoon.
Step 7: Bake—Next, bake in the oven for 10-13 minutes or until the edges of the cookies turn golden brown. Another way to tell the cookie is done when the edges are set, and the centers still look a little soft.
Bake the remaining dough once the cookie sheet is ready.
Step 8: Cool and Enjoy!—Cookies will be soft but will firm up as they cool. Let cookies cool for 2 minutes before transferring them to a wire rack to cool completely.
Other Incredible Cookie Recipes
Expert Tips & Tricks
- How to tell when the cookies are done—Another way to tell the cookie is done is when the edges are set, but the centers still look a little soft. They will finish cooking as they cool.
- Baking Pan—A tip that makes these cookies so good is baking them on a Silpat Mat. It's hands down one of the best baking supplies in our kitchen. The mat bakes the cookies perfectly! Crisp around the edges, soft and chewy in the middle—just the way a cookie should be. You can also line your pan with parchment paper.
- Make cookie bars. Instead of baking the dough into individual cookies, you can press it into a greased 5x10x1-inch baking pan and bake for 20-25 minutes or until golden brown around the edges.
Storing
STORE baked cookies. Let the cookies cool completely on a wire rack before storing them. They can be kept at room temperature in an airtight container for about a week.
PRO TIP: Toss in a piece of white bread when storing your cookies to help keep them soft and chewy.
Erin
STORE uncooked dough. To make this recipe ahead, follow the instructions and place the dough in the refrigerator for up to 3 days. No need to thaw the batter before baking. Simply add 1 minute to the baking time.
Recipe FAQs
Yes, Oatmeal Chocolate Chip Cookies freeze very well. It's one of our favorite things to do with them. You can freeze the whole batch or just a few cookies.
To freeze, cool your baked cookies completely and then transfer them to a freezer-safe, airtight container with parchment paper in between layers. Label and date and store them in the freezer until ready to eat.
They keep in the freezer for about 3 months. They are wonderful straight from the freezer, but to thaw, place them on the counter and bring them to room temperature.
★ Did you make this Oatmeal Chocolate Chip Cookie recipe? Don't forget to give it a star rating below!
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Printable Recipe
Nestlé Oatmeal Chocolate Chip Cookies Recipe
Equipment
- Electric Mixer
- Bowl
- cookie scoop
Ingredients
- 1 cup butter (softened (2 sticks))
- 1 ½ cups brown sugar
- 2 teaspoon pure vanilla extract
- 2 large eggs
- 2 cups Old Fashioned Rolled Oats
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
- 10 ounce Nestlé chocolate morsels (semi-sweet chocolate chips)
Instructions
- Place oven racks in the upper third of the oven and preheat to 350 degrees F. (177 degrees C.)
- In a large bowl with an electric mixer, beat butter, brown sugar, and vanilla until light and fluffy, about 1 minute.
- Add eggs one at a time and mix until thoroughly incorporated.
- Add oats, flour, baking powder, cinnamon, nutmeg, and salt. Mix on low speed until blended.
- Add semi-sweet chocolate chips and mix until incorporated.
- Drop batter by heaping teaspoons 1 ½ inches apart onto greased or parchment-lined baking sheets. (we like a Silpat mat)
- Bake for 10-13 minutes or until the edges of the cookies turn golden brown
- Cookies will be soft but will firm up as they cool. Let cool for 2 minutes before transferring to wire cooling rack.
Notes
Nutrition
This recipe was originally published on July 29, 2016. We updated it with enhanced instructions and images on August 14, 2020, and again on February 21, 2023.
This post contains affiliate links. Disclosure policy here.
V says
Delicious cookie!! I didn't have quite enough oatmeal so we switched the oatmeal and flour measurements. We also added some nuts and raisins. Cookies came out with crispy edges and very soft insides. I didn't bother chilling the dough and they still turned out great. Thanks.
Ritika Gann says
Great substitutions! So glad these worked for you!
Serge Bakkerli says
excellent
Erin Henry says
Thanks so much for giving the cookies a try and coming back with a 5-star rating. We appreciate it!
Natalie says
Best cookie ever!! These look like they came straight from the bakery! Thanks for the inspiration to make some this week!
Erin Henry says
Yes! They certainly do taste like they came straight from the bakery! Yum!
Sara Welch says
Gave these a try last night and they were exactly what I needed to cure my sweet tooth! Easily, my new favorite cookie recipe; delicious!
Erin Henry says
They have that irresistible combo of chocolate and oatmeal, so totally cure the sweet tooth and have great texture!
April says
My favorite cookies!! They're super addicting.
Erin Henry says
We agree, April. Super addicting and worth it!
Elizabeth says
I swore that after Christmas I would stay away from cookies but these look too good to ignore!
Erin says
You're too cute! Yeah, staying away from cookies would be simple if they weren't so good! Thanks for stopping by, Elizabeth.
Amanda at The Kolb Corner says
These cookies look so yummy! Thank you for sharing at Merry Monday!
Erin says
One of my favorites! I love the way they have the crunch edge and soft yummy inside!
Charlene Asay says
These are my favorite kind of cookie. I will have to try your recipe out. Thanks for sharing with us at Family Joy Blog Link Up Party this week! Have a great rest of your week. Hope we see you next week.
Nikki Frank-Hamilton says
These look so good! The oatmeal gives so much flavor and moistness to the cookie and the chocolate chips put it over the top! This might just be my new favorite! And I love the added fiber from the oats too!!! Checking out that silpat mat. I've never heard of it! Thanks.
Erin says
I can say for certain, they are good!! I love oatmeal cookies, but switching it up with a little chocolate is awesome! I love that you get a little fiber too! Yum, yum, yum!
Debbie Kitterman says
My husband absolutely loves oatmeal chocolate chip cookies - I love them for the spices and we haven't found a good recipe we both like - He loves crispy - I love gooey - but these sound like the perfect compromise, so I am pinning and printing this one to try this weekend. Thank you so much - 🙂 I found you at #WayWow
Sarah - Craft Invaders says
Our babysitter always used to bring us oatmeal cookies, and I have always wanted to find a recipe that tastes as good as hers - can't wait to try these 🙂
Erin says
Oatmeal cookies are one of those comfort treats that always tastes good. Let me know what you think...making them with just brown sugar gives them the perfect flavor!
Carol says
Two of my favorites, oatmeal and chocolate chip combined. Can't get much better than that!
Erin says
Nope, couldn't agree more. Two of the best flavors mixed for one tasty cookie. I just love how they crisp around the edges and stay soft in the middle.
Lynn Spencer says
you and your dessert recipes are dangerous for my waist line...but they look oh so good.
Thanks...Lynn
Erin says
I know! They are dangerous! This one is so good...had to share 🙂
Celeste | The Whole Serving says
I loved oatmeal cookies as a child, I haven't had them for a long time. I think that will change very soon. This looks like a cookie I need to put on my cookie repertoire.
Erin says
Definitely a cookie you must put in your repertoire, Celeste! It's so good with the rolled oats nestled next to the chocolate chips!!
Ilka says
Always such a great classic!
Erin says
Yep! A true classic cookie! Since they freeze well, you can enjoy them whenever you want!