Oatmeal Chocolate Chip Cookies
on Oct 29, 2018, Updated Oct 01, 2024
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Our favorite soft and chewy homemade Oatmeal Chocolate Chip Cookie recipe made with butter, old-fashioned rolled oats, and lots of chocolate chips!
I love a chewy oatmeal cookie that is stuffed with chocolate chips. This is my go-to oatmeal chocolate chip cookie recipe that I’ve been making for years and years. It’s a standard in our house, and I can’t wait for you to start making it in your home, too. It’s a classic cookie recipe that you can make all year long. My kids often request this recipe and I like to surprise them with a batch after school or while friends are over playing. There’s just something magical about warm cookies on the counter!
Table of Contents
Why You’ll Love This Recipe
- Classic Comfort: These cookies combine the comforting taste of oatmeal with the indulgent flavor of chocolate chips for a perfect treat.
- Soft and Chewy: The texture is a delightful balance of soft, chewy oats and rich, melty chocolate.
- Easy to Make: The recipe is simple and straightforward, perfect for both novice bakers and pros.
Ingredients
- Butter
- Brown Sugar
- Egg
- Vanilla
- Flour
- Baking Soda
- Baking Powder
- Salt
- Old-Fashioned or Instant Oats
- Chocolate Chips
See the recipe card below for full information on ingredients and quantities
How to Make Oatmeal Chocolate Chip Cookies
Step #1. Preheat the oven and line a baking sheet.
Step #3. Add the dry ingredients to the creamed mixture. Stir in the chocolate chips.
Step #2. Cream the butter and sugar until light and fluffy. Add the egg and vanilla.
Step #4. Use a cookie scoop to drop cookies onto baking sheet. Bake until edges are brown and center is set. Move to a wire cooling rack to cool.
Recipe FAQs
Both are whole grain oats that have been flattened with large rollers, but quick-cooking oats are cut into smaller pieces. As a result, quick-cooking oats cook faster, and they offer a more delicate texture to cookies and other desserts. If you want a heartier texture, use old-fashioned oats. If you like the less chewy texture, go for the quick oats.
Yes, you can easily replace the chocolate chips with raisins, dried cranberries, or nuts like walnuts or pecans for a different twist.
Expert Tips
- You can make these cookies gluten free by using gluten free flour and certified gluten free oats.
- You can double the batch and freeze half! The baked cookies freeze beautifully and you can also freeze the scooped dough and save them to bake another day. Once frozen, transfer the dough balls to a freezer-safe bag and bake as needed, adding an extra minute or two to the baking time.
- For a sweet and salty contrast, sprinkle a bit of flaky sea salt on top of the cookies just before baking.
- Use whatever chocolate chips you like or have on hand. You can use dark, semi-sweet, milk, mini, or even something like a mint chocolate chip if you like. The choice is yours. I like half milk and half semi-sweet in this recipe.
More Cookie Recipes to Consider
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Oatmeal Chocolate Chip Cookies
Ingredients
- 3/4 cup butter, 1 and 1/2 sticks, at room temperature
- 1 1/2 cups brown sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 scant teaspoon salt
- 2 cups old-fashioned or instant oats, uncooked
- 2 cups chocolate chips
Instructions
- Preheat the oven to 325 degrees and line your baking sheets with parchment paper.
- Add the butter and the brown sugar to the bowl of your stand mixer (or use a hand mixer) and beat on medium speed until the mixture is light and fluffy, around 2 minutes.
- Add the egg and vanilla and beat for another minute.
- Add the flour, sprinkle on the baking soda, baking powder, and salt. Mix until combined.
- Add the oats and combine.
- Add the chocolate chips and stir until they are just mixed in.
- Use a cookie scoop to make balls from 1 tablespoon of cookie dough each and place on prepared cookie sheet 2 inches apart.
- Bake for 9 to 11 minutes until the edges begin to brown and the centers are set. Transfer to a wire rack and let cool completely.
Notes
- I like to use old-fashioned rolled oats for this recipe but feel free to use quick or minute oats if that’s what you have on hand. The texture will be less “toothsome” or chewy but they will still be delicious.
- Use whatever chocolate chips you like or have on hand. You can use dark, semi-sweet, milk, mini, or even something like a mint chocolate chip if you like. The choice is yours. I like half milk and half semi-sweet in this recipe.
- These cookies freeze well! I like to bake the whole batch and save half of the baked cookies in freezer bags for another day. Just let the frozen cookies come to room temperature before serving (though they are delicious cold, too!).
- You can easily replace the chocolate chips with raisins, dried cranberries, or nuts like walnuts or pecans for a different twist.
Hi Melissa
We love this recipe at my house…but you might check the butter amount, the 1x, 2x, and 3x recipes all say 1 and 1/2 sticks of butter.
Love how easy these are! Yummy!