Hey y’all! If you’re on the hunt for the perfect balance of chewy oats, gooey chocolate chips, and that hint of comforting sweetness, you’re in the right place. These Oatmeal Chocolate Chip Cookies are everything you crave—soft centers, crisp edges, and an irresistible aroma that fills your kitchen. Whether it’s a bake sale, a family night, or a solo treat, these cookies will win hearts and tastebuds. Let’s get cooking!
Why You’ll Love This
- Incredibly chewy texture thanks to rolled oats and brown sugar.
- Every bite is loaded with rich, melty chocolate chips.
- Easy to customize with your favorite mix-ins or dietary swaps.
- Simple to make with pantry staples—no fancy equipment needed.
- Great for make-ahead snacks or sharing with friends and family.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 ½ cups semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Directions
Prep the Ingredients
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
Cream Butter and Sugars
- In a large bowl, beat the butter, brown sugar, and granulated sugar together with a hand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients
- Gradually mix the dry ingredients into the wet ingredients until just combined—don’t overmix.
- Fold in oats, chocolate chips, and nuts if using.
Scoop and Bake
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the cookies are golden at the edges but still soft in the middle.
Cool and Enjoy
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy warm or at room temperature!
Prep time: 15 minutes
Bake time: 10–12 minutes
Total time: 27 minutes
Notes
- For extra chewy cookies, slightly underbake them; they’ll firm up as they cool.
- Use room temperature butter for easy creaming and a uniform texture.
- Chill dough for 30 minutes if you want thicker cookies with less spread.
Variations
- Raisin Lovers: Swap chocolate chips for 1 ½ cups raisins.
- Nut-Free: Omit nuts or add more chocolate chips.
- Peanut Butter Swirl: Mix in 1/3 cup creamy peanut butter for a nutty twist.
Required Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheets
- Parchment paper
- Cookie scoop or tablespoon
- Wire cooling rack
Storage Instructions
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookies for up to 3 months in a zip-top freezer bag—thaw at room temperature before enjoying.
Suggested Pairings & Serving Recommendations
- Serve with a tall glass of cold milk or hot coffee for the ultimate treat.
- Stack and wrap as a thoughtful gift for friends or neighbors.
- Crush over vanilla ice cream for a decadent dessert topping.
Pro Tips
- Measuring flour correctly (spoon and level method) ensures soft, tender cookies.
- Mix in the oats and chocolate chips by hand to avoid overworking the dough.
- Space cookie dough scoops apart so they bake evenly without merging.
FAQ
- Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly less chewy. - Can I make the dough ahead?
Absolutely! Chill the dough for up to 48 hours; let it sit at room temperature 20 minutes before scooping. - Why are my cookies dry?
Overbaking or adding too much flour are the usual culprits—bake just until edges are golden.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chips
Instructions
-
1Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
-
2In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
-
3Beat in the eggs one at a time, then stir in the vanilla extract.
-
4In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add flour mixture to the wet ingredients.
-
5Stir in oats and chocolate chips until evenly combined.
-
6Drop rounded tablespoons of dough onto prepared baking sheets. Bake for 10-12 minutes or until golden brown. Cool on wire racks.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
160 caloriescal
Protein:
2gg
Fat:
7gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
23gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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