These oatmeal chocolate chip cookies are soft and chewy on the inside, with perfectly crispy edges. Made in one bowl in less than 30 minutes!
Homemade Oatmeal Cookies
While I definitely love a classic and chewy oatmeal cookie…a girl needs her chocolate from time to time. So what better way to combine the two than make oatmeal cookies with chocolate chips?
These cookies are super soft and chewy on the inside, with perfectly crispy edges. They’re packed with oats and sweet chocolate chips, making every bite taste amazing.
The best part about these easy oatmeal chocolate chip cookies is that they’re made in one bowl. Super simple with easy clean up. There’s just something about a chewy oatmeal cookie that’s so delicious!
Type of Oats to Use
I recommend using old-fashioned oats (aka rolled oats). They’re whole in size, resulting in a chewier texture. Old fashioned oats give oatmeal cookies that bumpy consistency that they’re known for.
If you’re not a fan of the super chewy texture, try using quick oats instead. Quick oats are chopped, making the texture a little more soft and fine. Your cookies will likely cook faster if using quick oats, so be sure to keep an eye on them.
How to Make Oatmeal Chocolate Chip Cookies
- Preheat oven and line pans. Preheat oven to 350°F and line baking sheets with parchment paper or a silicone mat.
- Combine wet ingredients. Cream the butter and sugars in a large bowl. Add eggs and vanilla and mix until combined.
- Add dry ingredients. Add flour, salt, baking soda and baking powder. Stir just until combined. Then mix in the oats.
- Scoop dough onto 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.
- Bake in oven. Bake for 7-10 minutes, or until the edges are just light golden brown (the centers should look a little underdone). Let cookies rest on pan for 2 minutes and then transfer to a cooling rack to cool completely.
- Use a medium cookie scoop to scoop dough into balls so that all cookies are equal size.
- Once dough balls are formed, add a few extra chocolate chips on top to make them extra pretty.
- For a thicker result, chill dough in refrigerator for 15-20 minutes prior to baking.
- Remove from oven a little early for softer cookies and bake a little longer for crispier cookies.
- The centers should look a little underdone when removing (they’ll continue to bake on the pan).
- If making more than one batch, chill dough in fridge until using. You don’t want the butter to get too warm.
Feel free to get creative with the flavor and add in extras like chopped nuts (we love walnuts), raisins, shredded coconut or a sprinkle of cinnamon. Sometimes I even replace half of the chocolate chips with M&M’s to make oatmeal M&M cookies or use butterscotch chips to make oatmeal butterscotch cookies. Yum!
Storing + Freezing
- To store: Store in an airtight container at room temperature for up to 3 days.
- Freezing the cookie dough: Form dough into balls and add to baking sheet. Place sheet in freezer until dough has hardened. Remove from freezer and add to freezer bag. Store in freezer until ready to bake, about 2-3 months.
- Freezing: Let cool completely, then place in a freezer bag or container and freeze for up to 3 months. To thaw, let sit at room temperature or heat in the microwave until warm.
More Oatmeal Cookie Recipes:
- Oatmeal Banana Chocolate Chip Cookies
- No-Bake Chocolate Oatmeal Cookies
- No-Bake Peanut Butter Oatmeal Cookies
- Neiman Marcus Cookies
- Monster Cookies
Oatmeal Chocolate Chip Cookies
- Preheat the oven to 350°F. Line baking sheets with parchment paper or a silicone mat. Cream the butter and sugars in a large mixing bowl. Add eggs and vanilla and mix until combined.
- Add flour, salt, baking soda and baking powder. Stir just until combined. Then mix in the oats and chocolate chips.
- Use a medium cookie scoop and scoop onto the prepared baking sheets. Press extra chocolate chips on top if desired. Refrigerate dough balls on the pan for 15-20 minutes if your prefer a little thicker cookie.
- Bake for 7-10 minutes, or until the edges are just light golden brown (the centers should look a little underdone). Take them out a little early for softer cookies and bake a little longer for crispier cookies. Let rest on pan for 2 minutes and then transfer to a cooling rack to cool completely.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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