Name: Oatmeal Chocolate Chip Cookies
Prep time: 15 min
Cook time: PT-483828H12M32S
Total time: PT-483828H12M32S
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup packed light brown sugar; 2 large eggs, at room temperature; 2 teaspoons vanilla extract; 1 ¾ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 3 cups old-fashioned rolled oats; 1 ½ cups semi-sweet chocolate chips; (Optional) ½ cup chopped walnuts or pecans

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There’s something undeniably comforting about a warm, freshly baked oatmeal chocolate chip cookie. Soft and chewy on the inside, slightly crisp on the edges, and packed with melty chocolate in every bite—this is the kind of cookie that feels like a hug from the inside. Whether you’re baking for a cozy night in, a weekend treat, or just because you deserve it (and you do!), this recipe is an absolute game-changer. Trust me, once you try these, they’ll become a permanent part of your cookie rotation!

Why You’ll Love Oatmeal Chocolate Chip Cookies

Versatile

Perfect for breakfast, dessert, or a midday snack—because cookies are always a good idea!

Budget-Friendly

Uses simple, pantry-friendly ingredients you probably already have at home.

Quick and Easy

No fancy equipment needed—just mix, scoop, and bake!

Customizable

Swap in nuts, dried fruit, or different types of chocolate for your perfect cookie.

Crowd-Pleasing

Chewy, chocolatey, and absolutely addictive—everyone will be reaching for seconds!

Ingredients

Ingredients in Oatmeal Chocolate Chip Cookies

This recipe keeps things simple but delicious, with ingredients that create the perfect chewy texture.

Old-Fashioned Oats: The heart of the cookie! They add chewiness and a subtle nutty flavor.

All-Purpose Flour: Helps hold everything together while keeping the cookies soft.

Brown Sugar: Adds deep caramel-like sweetness and keeps the cookies moist.

Granulated Sugar: Balances the brown sugar and gives a slight crispiness.

Butter: For that rich, melt-in-your-mouth texture. Use unsalted for better control of flavor.

Eggs: Binds everything together and adds softness.

Vanilla Extract: Enhances the overall flavor and brings warmth to each bite.

Baking Soda: Helps the cookies rise and stay fluffy.

Salt: Balances the sweetness and makes all the flavors pop.

Chocolate Chips: The best part! Use semi-sweet, dark, or milk chocolate—whatever you love most.

Instructions

Cream the Butter and Sugars

In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy. This step ensures a soft and chewy cookie texture.

Add the Eggs and Vanilla

Mix in the eggs one at a time, then stir in the vanilla extract. The batter should be smooth and well combined.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this mixture to the wet ingredients, stirring until just combined.

Fold in the Oats and Chocolate Chips

Gently stir in the oats and chocolate chips until evenly distributed. Be careful not to overmix—this keeps the cookies tender!

Chill the Dough (Optional)

For extra thick and chewy cookies, chill the dough in the fridge for 30 minutes before baking.

Scoop and Bake

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop spoonfuls of dough onto the sheet, spacing them about 2 inches apart.

Bake to Perfection

Bake for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.

Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long!).

Nutrition Facts

Servings: About 24 cookies
Calories per serving: 150-180 (depending on size and add-ins)

Notes: Nutritional values vary based on ingredient choices and portion sizes.

Preparation Time

Prep Time: 15 minutes
Chill Time: 30 minutes (optional)
Cook Time: 10-12 minutes
Total Time: 25-45 minutes

How to Serve Oatmeal Chocolate Chip Cookies

Classic and Warm: Enjoy straight out of the oven with a cold glass of milk.
Ice Cream Sandwiches: Use two cookies to sandwich your favorite ice cream.
With Coffee or Tea: Perfect for an afternoon pick-me-up.
Crumble Over Yogurt: A delicious way to add some crunch to your breakfast.

Additional Tips

Use Room Temperature Butter: This ensures even mixing and a perfect texture.
Don’t Overbake: The cookies will continue to firm up as they cool.
Add Cinnamon or Nutmeg: A pinch of warm spices enhances the flavor beautifully.
Mix Up the Chocolate: Try a combo of dark, milk, and white chocolate for variety.
Freeze the Dough: Scoop into balls, freeze, and bake fresh whenever the craving hits!

FAQ’s

1. Can I use quick oats instead of old-fashioned oats?

Yes, but they’ll give a slightly different texture—less chewy and more uniform.

2. Can I make these cookies without eggs?

Yes! Substitute a flax egg (1 tbsp ground flax + 3 tbsp water) or use applesauce.

3. Why did my cookies spread too much?

Your butter may have been too soft, or you didn’t chill the dough. Try refrigerating before baking.

4. How do I make them gluten-free?

Use a 1:1 gluten-free flour blend and certified gluten-free oats.

5. Can I add nuts?

Absolutely! Chopped walnuts or pecans add a delicious crunch.

6. How do I store leftover cookies?

Keep them in an airtight container at room temperature for up to 5 days.

7. Can I freeze the dough?

Yes! Freeze scooped dough balls on a baking sheet, then transfer them to a freezer bag. Bake straight from frozen, adding a couple of extra minutes.

8. What’s the secret to extra chewy cookies?

Use more brown sugar than white sugar and don’t overbake.

9. How do I make these dairy-free?

Use vegan butter or coconut oil, and opt for dairy-free chocolate chips.

10. Can I double the recipe?

Of course! Just make sure to chill the dough to prevent spreading.

Conclusion

These oatmeal chocolate chip cookies are everything you want in a homemade treat—chewy, chocolatey, and packed with comforting flavor. Whether you bake a batch for a special occasion or just because, they’ll always hit the spot. One bite, and you’ll see why these cookies are a forever favorite!

Oatmeal Chocolate Chip Cookies

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Author: Grace Sullivan
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–30 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert / Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These Oatmeal Chocolate Chip Cookies are a classic treat with a satisfying blend of wholesome oats and rich chocolate chips. With a perfect balance of chewiness and crisp edges, they make an ideal snack or dessert that’s both comforting and delicious.

Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
Stir in the rolled oats and chocolate chips (and nuts, if using) until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden but the centers still look soft.

Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra-chewy cookies, slightly underbake them and let them finish setting on the baking sheet.
You can swap out some or all of the chocolate chips with raisins or white chocolate for variety.
Make sure not to overmix the dough once the dry ingredients are added to maintain a tender texture.