Oatmeal Chocolate Chip Cookies

These quick and easy oatmeal chocolate chip cookies are made in one bowl with old-fashioned oats, brown sugar and plenty of chocolate. Soft and chewy with crisp edges!

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Easy Oatmeal Chocolate Chip 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 to make oatmeal chocolate chip cookies.

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 plus they are made in one bowl for easy cleanup!

Recipe Ingredients

This list may seem like a lot but each ingredient combines and makes the best oatmeal chocolate chip cookies that is chewy and delicious with a hint of sweetness!

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. Use mini chip for a mini chocolate chip cookie variation.

How to Make Oatmeal Chocolate Chip Cookies

Oatmeal chocolate chip cookies are simple to make and come together quicker than most cookie recipes in only one bowl! I used a mixer, but you don’t have to if you prefer stirring.

• 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 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.
• 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.

Tips and Variations

• 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 some shredded coconut for an oatmeal coconut chocolate chip cookies or M&Ms for oatmeal M&M cookies. Swap the chocolate chips for butterscotch chips and you’ll have an oatmeal butterscotch cookie.

Storing and 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 the sheet in the freezer until the dough has hardened. Remove from the freezer and add to a freezer bag. Store in the 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.

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