Oatmeal Chocolate Chip Cookies are the perfect blend of chewy oats and gooey chocolate chips, offering comforting texture and rich flavor in every bite. These cookies are hearty, slightly crisp on the edges, and soft in the center—just the way oatmeal cookies should be. Whether for a snack, dessert, or lunchbox treat, they’re a classic favorite you’ll want to bake again and again.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unsalted butterbrown sugargranulated sugareggvanilla extractall-purpose flourbaking sodasaltground cinnamonold-fashioned rolled oatsschocolate chips
directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Fold in the oats and chocolate chips until evenly distributed.
Scoop dough onto the prepared baking sheet in rounded tablespoons, spacing them 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers are still slightly soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe yields approximately 24 cookies.Preparation time: 15 minutesBaking time: 10–12 minutesCooling time: 10 minutesTotal time: 35–40 minutes
Variations
Add chopped walnuts or pecans for a nutty crunch.
Use dark chocolate chunks or white chocolate chips for a twist.
Add a handful of dried cranberries or raisins for extra chewiness.
Sprinkle with flaky sea salt before baking for a sweet-salty finish.
Use quick oats for a slightly softer texture.
storage/reheating
Store cookies in an airtight container at room temperature for up to 5 days.For longer storage, freeze baked cookies for up to 2 months.Thaw at room temperature or warm briefly in the microwave for a fresh-baked feel.
FAQs
Can I use quick oats instead of rolled oats?
Yes, but the texture will be slightly softer and less chewy.
Can I make the dough ahead of time?
Yes, refrigerate for up to 3 days or freeze in portions for easy baking later.
Why are my cookies too flat?
Make sure your butter isn’t too soft and avoid overmixing the dough.
Can I make them gluten-free?
Use a 1:1 gluten-free flour blend and certified gluten-free oats.
Can I reduce the sugar?
Yes, but keep at least half for structure and taste.
Do I need to chill the dough?
Optional, but chilling for 30 minutes can help prevent spreading.
Can I use margarine instead of butter?
Butter is best for flavor and texture, but margarine can be used if needed.
What kind of chocolate works best?
Semisweet chips are classic, but any chocolate you love will work.
Can I double the recipe?
Yes, it scales well for larger batches.
Are these cookies soft or crispy?
They’re chewy in the center with slightly crisp edges.
Conclusion
Oatmeal Chocolate Chip Cookies are a timeless treat with a cozy homemade feel and irresistible flavor. Packed with hearty oats and melty chocolate, these cookies strike the perfect balance of chewiness and crunch. Whether enjoyed warm from the oven or packed for later, they’re sure to satisfy every cookie lover’s craving.
PrintOatmeal Chocolate Chip Cookies
These Oatmeal Chocolate Chip Cookies are soft, chewy, and perfectly balanced with sweet chocolate chips and nutty oats. They’re easy to make and great for lunchboxes, after-school snacks, or anytime your cookie craving hits!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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1 cup unsalted butter, softened
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1 cup brown sugar, packed
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1/2 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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3 cups old-fashioned rolled oats
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1 1/2 cups semisweet chocolate chips
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Optional: 1/2 tsp cinnamon or 1/2 cup chopped walnuts
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Cream butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until creamy and fluffy.
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Add eggs and vanilla: Mix in eggs one at a time, then stir in vanilla extract.
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Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
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Combine: Slowly add the dry ingredients to the wet ingredients. Stir in oats, then fold in chocolate chips and optional nuts.
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Scoop dough: Drop rounded tablespoons of dough onto baking sheets, spacing about 2 inches apart.
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Bake: Bake for 10–12 minutes, or until the edges are golden and centers look just set.
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Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
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Don’t overbake—cookies will firm up as they cool.
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Swap chocolate chips for raisins if you’re a classic oatmeal cookie fan.
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These freeze great both as dough and after baking.