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!
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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 cleanup. 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 the 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.
This list may seem like a lot but each ingredient combines and makes the best oatmeal chocolate chip cookies! All ingredients are pantry staples and ready to go when you need a quick cookie recipe. These are 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.
- 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 in a more savory 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
Chewy oatmeal chocolate chip cookies are simple to make and come together quicker than most cookie recipes. Use only one bowl! These cookies are a sweet and savory flavor with a soft and chewy texture. Everyone loves a good oatmeal cookie with a little extra chocolate!
- 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.
Make the best cookies using these baking tips to help create chewy inside and golden brown-bottom cookies. You can’t go wrong with these cookies but with a few extra tips these can be perfected just the way you like them!
- Dough balls. Use a medium cookie scoop to scoop dough into balls so that all cookies are equal in size.
- Add chocolate chips. Once dough balls are formed, add a few extra chocolate chips on top to make them extra pretty.
- Chill dough. For a thicker result, chill the dough in the refrigerator for 15-20 minutes prior to baking.
- Baking cookies. Remove from the oven a little early for softer cookies and bake a little longer for crispier cookies.
- 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.
Feel free to get creative with the flavor and add in extras like chopped nuts (we love walnuts), raisins or make cranberry oatmeal cookies! Also delicious is a sprinkle of cinnamon or shredded coconut like I did in these oatmeal coconut chocolate chip cookies.
Overmixing cookie dough can result in a hard and thicker type of cookie. Mix just enough that all the ingredients are well blended.
Oatmeal is known to be a substitute or filler for cookies. It doesn’t always help your dough bind together but it does add flavor and texture to your cookies. This also helps build up a fiber additive too.
Oatmeal cookies have a high fiber content compared to other cookies without oatmeal. Oatmeal is known to have calcium, iron, and potassium which are all needed to be healthier.
Moisture is what helps keep cookies soft and chewy. The more butter, brown sugar, and eggs that are in a recipe, the chewier they will be.
Storing + Freezing
Make ahead of time, freeze, and store these any time you need them! These oatmeal chocolate chip cookies are so easy to make and have so many choices for storing!
- 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.
“You got my attention with one-bowl but totally fell in love with them once baked. The texture is amazing!”-Gina
More Oatmeal Cookie Recipes
Oatmeal Chocolate Chip Cookies
- Preheat the oven to 350°F. Line baking sheets with parchment paper or a silicone mat.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium high until light and airy. Mix in eggs and vanilla until combined.
- Add flour, salt, baking soda, and baking powder on low just until combined. Stir in the oats and chocolate chips.
- Using a medium cookie scoop, scoop onto the prepared baking sheets. Press extra chocolate chips on top, if desired. Chill baking sheets 15 to 20 minutes if your prefer a little thicker cookie.
- Bake 7 to 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 2 minutes before transferring to a cooling rack to cool completely.
- Add in extras like chopped nuts (we love walnuts), raisins or make cranberry oatmeal cookies!
- Add a sprinkle of cinnamon or shredded coconut like I did in these oatmeal coconut chocolate chip cookies.
- Replace half of the chocolate chips with M&M’s to make oatmeal M&M cookies
- Use butterscotch chips to make oatmeal butterscotch cookies. Yum!
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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