Skip to content

Oatmeal Chocolate Chip Cookies

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!

oatmeal chocolate chip cookies

Homemade Oatmeal Cookies

My absolute favorite dessert is a warm, homemade cookie. These chewy oatmeal chocolate cookies are a favorite, as well as M&M cookies, soft sugar cookies and classic 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 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 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!

mixing together ingredients for oatmeal chocolate chip cookies

How to make oatmeal chocolate chip cookies

  1. Preheat oven and line pans. Preheat oven to 350°F and line baking sheets with parchment paper or a silicone mat.
  2. Combine wet ingredients. Cream the butter and sugars in a large mixing bowl. Add eggs and vanilla and mix until combined.
  3. Add dry ingredients. Add flour, salt, baking soda and baking powder. Stir just until combined. Then mix in the oats.
  4. Scoop dough onto baking sheet. Using a medium cookie scoop, scoop 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.
  5. 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.

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 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.

oatmeal chocolate chip cookie dough balls on a baking sheet

Baking tips

  • 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.

Storage

  • To store: Store in an airtight container at room temperature for up to 3 days.
  • Leftover 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 store in freezer for up to 3 months. To thaw, let sit at room temperature or heat in the microwave until warm.
chewy oatmeal chocolate chip cookies
oatmeal chocolate chip cookie recipe

Oatmeal Chocolate Chip Cookies

5 from 10 votes
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!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 36

Ingredients 

Instructions

  • 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. 
    creamed butter and sugar
  • Add flour, salt, baking soda and baking powder. Stir just until combined. Then mix in the oats and chocolate chips. 
    easy oatmeal chocolate chip cookies
  • 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. 
    chewy oatmeal chocolate chip cookies
  • 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.
    oatmeal chocolate chip cookies

Notes

To store: Store in an airtight container at room temp for up to 3 days.
Leftover 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: Make sure cookies have cooled completely. Then place in a freezer bag or container and store in freezer for up to 3 months. To thaw, let sit at room temperature or heat in the microwave until warm.

Serving: 1cookie | Calories: 179kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 183mg | Potassium: 46mg | Fiber: 1g | Sugar: 16g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Jamielyn Nye

Let’s connect

Join our community of over 5 million!

Featured on

  • Taste of Home
  • Martha Stewart
  • Country Living
  • BuzzFeed
  • Yahoo
  • Food Network
  • Today