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Oatmeal Chocolate Chip Cookies

These jumbo, chewy oatmeal chocolate chip cookies are the epitome of comfort! The brown sugar, golden syrup, cinnamon and nutmeg perfectly compliment the whole grain oats. The dough is so fragrant (even before baking!) that you’ll want to eat it right off the spoon!

These cookies became an instant favorite with my family, I made these over the Thanksgiving holiday and noticed they were being eaten for breakfast (they are oatmeal cookies after all, right?). You can substitute (or add) raisins or nuts if you wish, but I prefer to only use chocolate chips. The best part about these oatmeal chocolate chip cookies is that they can easily be frozen and popped into the oven whenever you need.

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  1. Measure and set out all ingredients ahead of time. This is the best way to stay organized while baking!
  2. Set out the following ingredients to bring to room temperature:
    • 226 g unsalted butter (2 sticks)
    • 2 large eggs (100 g)

Storing Oatmeal Chocolate Chip Cookies

  • Freezing: I highly recommend freezing the raw dough of any cookies you don’t intend to eat (they are best when baked fresh!). If freezing, store in an airtight container and add 2-3 minutes to the baking time when you are ready to bake! Frozen dough can be saved for up to 3 months. Having the cookie dough frozen and on-hand is always helpful if you need a last-minute gift! To dress these cookies up, add a few chocolate chips onto the top of the dough and sprinkle with a touch of sea salt before baking.
  • Storing baked cookies: If you bake the entire batch and have leftover cookies – Store in an airtight container. You can even add a slice of sandwich bread to the container to prolong freshness. After a day or two, you will notice that the bread goes stale, and the cookies stay fresh!
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Oatmeal Chocolate Chip Cookies

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5 from 2 reviews

  • Author: Amy @ The Pastry Blog
  • Total Time: 1 hour to chill + 50 minutes
  • Yield: 16 jumbo cookies 1x


Units Scale
  • 226 g unsalted butter (2 sticks), at room temperature
  • 100 g granulated sugar
  • 215 g brown sugar
  • 2 large eggs (100 g), at room temperature
  • 1 tbsp pure vanilla extract
  • 2 tbsp Lyle’s Golden Syrup (cane syrup)
  • 1/2 tsp lemon juice
  • 255 g whole grain old fashioned oats
  • 300 g unbleached, all-purpose flour
  • 1 tsp aluminum free baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp fine sea salt
  • 340 g chocolate chips


  1. In the bowl of a stand mixer using a paddle attachment, cream the butter and both sugars on medium-high speed until creamy, for 2-3 minutes.
  2. Reduce the mixer speed to medium and add the eggs, vanilla, syrup, and lemon juice.
  3. Reduce the mixer speed to low and add the oats followed by the dry ingredients and mix until combined. Do not overmix.
  4. Remove the mixing bowl from the stand and scrape the bottom and sides of the bowl with a rubber spatula, being sure to incorporate any hiding ingredients.
  5. Stir in the chocolate chips by hand.
  6. Divide the dough evenly with a one-third measuring cup to make 16 jumbo-sized balls of cookie dough. Refrigerate for at least 1 hour before baking.
  7. Prior to baking, line a cookie sheet with baking parchment and preheat the oven to 350°F.
  8. Once chilled, transfer the dough to the cookie sheet and bake for 18-21 minutes, until the bottoms and outer edges are slightly browned. Note: The cookies will still be very soft once finished baking but will “set” while cooling. Do not over bake! If in doubt, put one “test cookie” in the oven to determine baking time before baking them all.


  • If you forget to set out your butter and eggs ahead of time, bring them to room temperature quickly by cutting the butter into small cubes and placing the eggs in a bowl of lukewarm water.
  • This dough can easily be frozen for future use! Place the cookie dough balls in a freezer bag after chilling. To bake from frozen, add 2-3 minutes to the baking time.
  • Prep Time: 30 minutes + 1 hour to chill
  • Cook Time: 18-21 minutes

2 responses to “Oatmeal Chocolate Chip Cookies”

  1. This is a wonderful cookie recipe! I have made two batches. One batch was Chocolate chip with walnuts and the other was Raisin Oatmeal. I think the lemon juice and nutmeg make these cookies so unique and delicious. I did add the full juice of a lemon and zest in the oatmeal raisin cookies without incident and they were really tasty. Because I like to freeze cookie dough in a silicone cookie dough freezer tray, I ended up with smaller 2″ cookies and baked them for just 11 minutes in convection oven. This is now my all time favorite oatmeal cookie recipe! Thank you Amy!

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