Oatmeal Chocolate Chip Cookies Recipe
Oatmeal Chocolate Chip Cookies are the perfect treat for anyone who craves a cookie that’s crispy at the edges yet irresistibly chewy in the middle. Packed with oats and rich chocolate chips, they offer warm nostalgia in every bite.
Whether for an after-school snack or a sweet indulgence with your coffee, these Oatmeal Chocolate Chip Cookies deliver big on texture and flavor. Expect buttery goodness, a balanced hit of salt, and chocolate in every morsel.
Main Ingredients for Oatmeal Chocolate Chip Cookies
- All-purpose flour – Provides structure, giving the cookies a soft yet sturdy bite.
- Unsalted butter – Adds richness and that melt-in-your-mouth tenderness.
- Rolled oats – The star ingredient for hearty chewiness and wholesome texture.
- Semisweet chocolate chips – Bring decadent pockets of melted chocolate in every bite.
- Light-brown sugar – Gives moisture and a subtle caramel note, balancing the crisp edges with a chewy center.
- Granulated sugar – Adds sweetness and helps the cookies spread perfectly.
- Pure vanilla extract – Deepens the flavor with warm, aromatic notes.
- Large egg – Binds everything together, ensuring the cookies bake up just right.
How to Make Oatmeal Chocolate Chip Cookies
Start by whisking the flour and baking soda in a bowl and set aside. Cream the butter with both sugars until fluffy and light—this step gives your cookies their signature soft chew.
Beat in the salt, vanilla, and egg until smooth. Gently fold in the flour mixture, then stir through the hearty rolled oats and rich chocolate chips. Chill the dough for at least an hour to let the flavors deepen and to keep the cookies thick.
Scoop the dough onto parchment-lined baking sheets, spacing them apart to allow for slight spreading. Bake in a preheated oven at 375°F until the edges are golden, about 8 to 10 minutes. Let them rest briefly on the sheet before cooling fully on a wire rack.
Sweet Tips & Tempting Twists
For even better Oatmeal Chocolate Chip Cookies, always weigh your flour for accuracy—too much flour leads to dense cookies. Chilling the dough helps control spreading and intensifies flavor, so don’t skip this step if you want a thicker, chewier bite.
Add a handful of toasted walnuts for a delightful crunch and nutty depth. Prefer an extra chocolate punch? Mix in a few chopped dark chocolate chunks along with the chips. If you like a hint of spice, a pinch of cinnamon can warm up the flavor beautifully.
Keeping Your Cookies Fresh
Keep your Oatmeal Chocolate Chip Cookies fresh by storing them in an airtight container at room temperature for up to a week. For longer storage, freeze baked cookies in a sealed bag or container—just thaw at room temperature whenever the craving hits. You can also freeze unbaked cookie dough balls and bake them straight from the freezer for warm cookies anytime!
Oatmeal Chocolate Chip Cookies Recipe
Ingredients
- 1 cup semisweet chocolate chips 150g
- 2/3 cup packed light-brown sugar 140g
- 1/2 cup unsalted butter at room temperature (113g)
- 1 1/2 cups rolled oats 135g
- 1/2 tsp baking soda 3g
- 1 large egg
- 1/2 tsp salt 5g
- 1 cup all-purpose flour 120g
- 1/3 cup granulated sugar 65g
- 2 tsp pure vanilla extract 10mL
Instructions
- In a medium bowl, whisk together the all-purpose flour and baking soda and set aside. Cream the butter with the granulated sugar and light-brown sugar using medium speed until the mixture appears fluffy and pale. Lower the mixer speed and blend in the salt, vanilla extract, and egg, beating for about one minute until well incorporated. Gradually add the flour mixture and mix until only just combined. Gently fold in the rolled oats and chocolate chips. Cover and chill the dough for at least one hour or overnight if preferred. Preheat the oven to 375°F (190°C). Using a small cookie scoop, portion generous tablespoon-sized mounds of dough and arrange them approximately two inches apart on parchment-lined baking sheets. Bake for 8 to 10 minutes, or until the edges turn a light golden hue while the centers remain soft. Remove from the oven and allow the cookies to rest on the baking sheet for 1 to 2 minutes before transferring them to a wire rack to cool completely.
