Oatmeal Chocolate Chip Cookies
Updated Jun 17, 2025
Soft and chewy, these oatmeal chocolate chip cookies are ready in less than 30 minutes. Made with semi-sweet chocolate chips and rolled oats!
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oatmeal chocolate chip cookies!
There’s something about taking a bite out of a freshly baked, hot-out-of-the-oven oatmeal cookie, especially one with melty chocolate chips.
I think it’s one of the simple pleasures in life, and if you love chewy oatmeal chocolate chip cookies as much as I do, then you need to try this recipe! It’s so simple and easy, and I bet you have most of these ingredients already on hand! Honestly, I might love these cookies as much as my kids do (and that’s saying something).
Happy Cooking!
– Yumna
Oatmeal Chocolate Chip Cookie Ingredients
- Rolled oats: I always use rolled or old-fashioned oats for this recipe. Avoid quick oats! They will turn gummy once baked.
- Chocolate chips: I like semi-sweet chocolate chips for this oatmeal chocolate chip cookie recipe, but you can use milk or white chocolate chips. And feel free to throw in any of your other favorite mix-ins as well (like chopped nuts or crushed pretzels).
- Dry ingredients: In addition to the oats and chocolate chips, you’ll need flour, baking soda, salt, cinnamon, and white and brown sugar.
- Wet ingredients: You’ll also need eggs, butter, and vanilla extract.
How to Make Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookie Recipe
Ingredients
- 1 stick unsalted butter at room temperature
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups rolled oats
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350˚F. Line two rimmed baking sheets with parchment paper.
- Add softened butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Set to medium speed and mix for 3 to 4 minutes, or until light and fluffy.
- Scrape down the sides of the bowl, then add eggs one at a time, mixing for 1 minute between each addition. Add vanilla extract and mix for 1 more minute.
- Add flour, cinnamon, baking soda and salt to the bowl and mix at low speed for 30 seconds, just until no streaks of flour remain.
- Add oats and chocolate chips and mix at low speed for about 30 seconds, until evenly distributed.
- Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 12 cookies on each prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the cookies are golden brown.
- Let sit for about 2 to 3 minutes on the pan, then transfer to a cooling rack until completely cool.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Chill your cookie dough before baking. If I have the time and want to make sure that these soft oatmeal chocolate chip cookies don’t spread too much, I’ll refrigerate the cookie dough for 30 minutes to an hour. This helps the fat solidify, so the cookies take longer to melt and spread in the oven.
- Use a mug as a cookie-cutter! I like the lacy edges these cookies have, but if you want perfectly round cookies, place a glass or mug (similar in size to your cookies) over each cookie right when it comes out of the oven. Spin the mug in a circle to create a round cookie!
- Use a portion scoop. That way, you’ll have evenly sized cookies. You can also use measuring spoons! The cookies should have about 1.5 tablespoons of dough each.
- Use parchment paper. Parchment paper will keep your cookies from sticking to the baking sheet, which makes cleaning up so much easier. I definitely recommend it!
FAQs
I recommend keeping the cookies in an airtight container at room temperature. This will keep them fresh for several days.
Yes, definitely! Just place the baked, cooled cookies on a baking sheet and pop them in the freezer for a few hours until they’re completely frozen. Then, transfer them to an airtight container or freezer-safe, zippered bag and store them in the freezer for up to 3 months. You can thaw the cookies at room temperature or rewarm them briefly in the microwave before eating.
Most likely, it’s because they’re over-baked, which causes the moisture in the cookies to evaporate. Another possibility is that you used too much flour or not enough of your wet ingredients. I try to use exact measurements when I make cookies for this reason!
For chewy cookies, be sure not to over bake them! As a general rule, you want to take them out of the oven when they’re just starting to turn golden brown around the edges.
Comments
I took it with me to a gathering, and they liked it and asked for the recipe.
Yay, so happy it was a hit!! Thanks, Oula!
Finally, a chocolate chip cookie recipe that hits all the marks: healthy, chewy, tasty, and most importantly, easy to make and has just the right amount of sweetness. The search is over, and I will never let my kids eat store-bought cookies again. Thanks a million times!
Aww, you are so sweet! Thanks so much, Tracy—I’m so happy you love the recipe!!
can i know what is the serving size for the nutritional facts posted. How much cookies are equal to 162kcal?
The nutritional facts are based on 1 cookie.
At which step would you recommend a peanut butter add in? I have a bit of a crunchy natural peanut butter left in my fridge, and would love to use it. Thanks in advance!
I would add it after you creamed your butter, mix then add your adds. I hope you enjoy!
I made these but substituted the semi sweet chocolate chips with half white chocolate chips and pecans and they are excellent. I love your recipes cause I can make them multiple ways with different flavoured chips or nuts substituted in to mix things up!
Love the idea of using white chocolate chips and pecans – Yum!
Hello, wanted to try the recipe with healthier options. Would you recommend all oats instead of flour and oats? And what can I use instead of sugar? Thanks a lot
Hi Soha! I have not tried replacing the flour or sugar in this recipe, so no guarantee on how they will turn out – But you could try substituting the flour for almond or coconut flour. If you want to grind up oats, you could also make your own oat flour. For the sugar, honey or even maple syrup would work. You can always cut out or down on the sugar. You’ll just end up with a less sweet cookie. If you end up replacing the flour or sugar, let me know how they turn out!
What can we use as a substitute for eggs in this recipe ? I would really love to try them but without eggs!
Unfortunately, I have yet to try this recipe without eggs!
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