Easy Oatmeal Chocolate Chip Cookies

These easy oatmeal chocolate chip cookies bake up with soft centers, crisp edges and melty chocolate in every bite. A quick, one bowl cookie recipe everyone loves.

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Why You’ll Love These Oatmeal Chocolate Chip Cookies

If you love chewy oatmeal cookies but also crave chocolate chip cookies, these easy oatmeal chocolate chip cookies bring the best of both worlds. They have that warm, buttery oatmeal base you love, plus plenty of melty chocolate chips in every bite.

This cookie recipe bakes up super soft and chewy on the inside with perfectly crisp edges. They’re packed with hearty oats and sweet chocolate chips, and the dough comes together in one bowl for the easiest cleanup.

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Butter: Since I have salt in the ingredients I use unsalted butter. Remember to soften to room temperature!
• Brown sugar and granulated sugar: Both sugars add sweetness and texture to the cookies as well as moisture to bring in a softer cookie.
• Eggs: This is a binder with cookies. It helps smooth the batter but also sticks it together making it chewy.
• Vanilla extract: Brings a rich flavor to the cookies.
• Flour: Thickens the cookies and give them the base of the oatmeal cookies.
• Salt: Helps blend all the ingredients together.
• Baking soda and baking powder: Makes them rich and fluffy when baking.
• Old-fashioned oats: One of the main ingredients! This is the texture but also the flavor from the oats is subtle and delicious.
• Chocolate chips: Add sweetness with some extra chocolate chips! I love to use semi-sweet.

How to Make Oatmeal Chocolate Chip Cookies

1. Combine wet ingredients. Cream the butter and sugars in a large bowl. Add eggs and vanilla and mix until combined.
2. Add dry ingredients. Add flour, salt, baking soda, and baking powder. Stir just until combined. Then mix in the oats.
3. Scoop dough onto a baking sheet. Using a medium cookie scoop, scoop the cookie dough onto prepared baking sheets. Press extra chocolate chips on top if desired. For a thicker cookie, refrigerate dough balls on the pan for 15-20 minutes.
4. Bake in the oven. Bake for 7-10 minutes, or until the edges are just lightly golden brown (the centers should look a little underdone). Let cookies rest on the pan for 2 minutes and then transfer to a cooling rack to cool.

Recipe Tips

• Dough balls. Use a medium cookie scoop to scoop dough into balls so that all cookies are equal in size.
• Chill dough. For a thicker result, chill the dough in the refrigerator for 15-20 minutes prior to baking.
• Don’t overbake. The centers should look a little underdone when removing them (they’ll continue to bake on the pan).
• Double batch. If making more than one batch, chill the dough in the fridge until used. You don’t want the butter to get too warm.
• Add-ins: Add in shredded coconut for oatmeal coconut chocolate chip cookies, nuts for a cowboy cookie, cranberries for oatmeal cranberry cookies or M&Ms for oatmeal M&M cookies.
• Swaps: Swap chips for butterscotch chips and you’ll have an oatmeal butterscotch cookie or for a mini chocolate chip cookie variation try it with mini chips and use a smaller scoop with decreased baking time.