Oatmeal Chocolate Chip Cookies

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    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!

    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.

    oatmeal chocolate chip cookies

    I love a classic and chewy oatmeal cookie, but let’s be honest…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!

    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.

    mixing together ingredients for oatmeal chocolate chip cookies

    How to make oatmeal chocolate chip cookies

    Step 1: Preheat oven and line pans

    Preheat oven to 350°F and line baking sheets with parchment paper or a silicone mat.

    Step 2: Combine wet ingredients

    Cream the butter and sugars in a large mixing bowl. Add eggs and vanilla and mix until combined.

    Step 3: Add dry ingredients 

    Add flour, salt, baking soda and baking powder. Stir just until combined. Then mix in the oats.

    Step 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.

    Step 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.

    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

    More oatmeal cookie recipes:

    oatmeal chocolate chip cookie recipe

    Oatmeal Chocolate Chip Cookie Recipe

    Course: Dessert
    Cuisine: American
    Keyword: Oatmeal chocolate chip cookies
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 36
    Calories: 179
    Author: Jamielyn Nye
    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!

    Ingredients

    • 1 cup butter
    • 1 1/4 cups brown sugar
    • 3/4 cup granulated sugar
    • 2 large eggs
    • 2 teaspoons pure vanilla extract
    • 2 1/4 cups all-purpose flour
    • 1 teaspoon salt
    • 2 teaspoons baking soda
    • 1/2 teaspoon baking powder
    • 2 cups old-fashioned oats
    • 1 1/2 cups chocolate chips

    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. 
    • Add flour, salt, baking soda and baking powder. Stir just until combined. Then mix in the oats. 
    • 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.

    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.

    Nutrition

    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
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