Hey y’all! If you’re searching for the ultimate chewy treat, these Oatmeal Chocolate Chip Cookies will totally hit the spot. Packed with hearty oats, melty chocolate chips, and just the right touch of sweetness, they’re perfect for after-school snacks, cozy weekends, or holiday cookie swaps. Let’s get cooking!
Why You’ll Love This Oatmeal Chocolate Chip Cookies Recipe
- Soft, chewy texture and irresistible chocolatey flavor in every bite.
- Simple, pantry-friendly ingredients you likely already have at home.
- Quick to make – ready in under 30 minutes from start to finish!
- Customizable with nuts, dried fruit, or different chocolate varieties.
- Perfect for meal prepping and freezing for future cravings.
Oatmeal Chocolate Chip Cookies Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 3/4 cups (220 g) old-fashioned rolled oats
- 2 cups (340 g) semisweet chocolate chips
- 1 cup (100 g) chopped nuts (optional)
How to Make Oatmeal Chocolate Chip Cookies
Step 1: Prep the Oven and Baking Sheet
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes).
Step 3: Add Eggs and Vanilla
Mix in the eggs one at a time, followed by the vanilla extract, beating well after each addition.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Step 5: Fold in Oats and Chocolate Chips
Stir in the rolled oats, chocolate chips, and nuts (if using) by hand with a spatula for even distribution.
Step 6: Portion and Bake
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and the centers look just set.
Step 7: Cool and Enjoy
Allow cookies to cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes for Perfect Oatmeal Chocolate Chip Cookies
- For best results, use old-fashioned rolled oats, not quick oats (source).
- Chilling the dough for 30 minutes yields thicker, chewier cookies.
- Swap out chocolate chips for dark chocolate chunks or white chocolate for variety.
Oatmeal Chocolate Chip Cookie Variations
- Oatmeal Raisin Chocolate Chip Cookies: Replace half the chocolate chips with plump raisins for a fruity twist.
- Gluten-Free Oatmeal Chocolate Chip Cookies: Use a gluten-free flour blend and certified gluten-free oats.
- Peanut Butter Oatmeal Chocolate Chip Cookies: Add 1/2 cup peanut butter to the dough for a nutty depth of flavor.
Required Equipment for Oatmeal Chocolate Chip Cookies
- Large mixing bowl
- Electric mixer (stand or hand-held)
- Spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
Storage Instructions for Oatmeal Chocolate Chip Cookies
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies (layered with parchment) in a freezer-safe bag for up to 3 months. To enjoy, thaw for 15–20 minutes at room temperature or warm gently in the microwave.
Oatmeal Chocolate Chip Cookies Pairings & Serving Suggestions
- Pair with a tall glass of cold milk or your favorite oat milk.
- Serve alongside fresh fruit for a balanced dessert plate.
- Crumble over vanilla ice cream for an indulgent sundae.
Pro Tips for the Best Oatmeal Chocolate Chip Cookies
- Don’t overbake—the cookies should look slightly underdone when you remove them from the oven for ultra-chewy centers (King Arthur Baking – Chewy Cookies).
- Rotate your baking sheet halfway through baking for even browning.
- Let cookies cool on the tray for a few minutes so they set up without breaking apart.
Oatmeal Chocolate Chip Cookies FAQs
- Can I use quick oats instead of rolled oats?
- You can, but the texture will be less chewy and more cake-like. For classic chew, rolled oats are best.
- Can I make the dough ahead of time?
- Absolutely! You can refrigerate the dough for up to 2 days or freeze it for up to 2 months—just scoop and bake as needed.
- How can I make these cookies healthier?
- You can reduce the sugar slightly, use whole wheat flour for half the flour amount, or add in some flaxseed meal for additional fiber. For more on healthy baking swaps, check out EatingWell’s tips.
Prep time: 12 minutes | Bake time: 10–12 minutes per batch | Total time: About 25 minutes
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semisweet chocolate chips
Instructions
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1Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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2In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
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3Beat in the eggs one at a time, then stir in the vanilla extract.
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4In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.
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5Stir in the rolled oats and chocolate chips until evenly distributed.
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6Drop rounded tablespoons of dough onto prepared baking sheets. Bake for 10-12 minutes, or until edges are golden. Cool on wire racks.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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