15 Minute Oatmeal Chocolate Chip Cookies

Name: Oatmeal Chocolate Chip Cookie Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Ingredients: ½ cup salted butter, (softened); ½ cup light brown sugar, (packed); ½ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1½ cups rolled oats, (old-fashioned, quick-cooking rolled oats used here); ¼ teaspoon salt; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ cup mini chocolate chips; ½ cup semi-sweet chocolate chips

overhead shot of Oatmeal Chocolate Chip Cookies on a wooden board

This easy oatmeal chocolate chip cookie recipe creates the perfect blend of soft, chewy, and hearty, with plenty of chocolate to satisfy your sweet tooth.

Jump to Recipe

Prep Time15

Cook Time10

Total Time55

Servings

Table of Contents

Why We Love This Recipe
Oatmeal Chocolate Chip Cookie Ingredients
How to make Oatmeal Chocolate Chip Cookies
Chocolate Chip Oatmeal Cookies Substitutions & Additions
How to Store Chewy Oatmeal Chocolate Chip Cookies
Best Oatmeal Chocolate Chip Cookies FAQs
How to Serve the Best Oatmeal Chocolate Chip Cookies
More Recipes You’ll Love
JUMP TO RECIPE

With chunks of sweet chocolate and buttery oatmeal, you’re guaranteed to love both the taste of these oatmeal chocolate chip cookies and how short of time it takes to make them. This oatmeal cookie will be a huge hit at your next bake sale, dinner party, or evening cup of tea.

close up side shot of oatmeal chocolate chip cookies stacked on top of each other showing their inside chocolate layer on a wooden board

Why We Love This Recipe

IRRESISTIBLE FLAVOR COMBINATION: These cookies strike the perfect balance between the wholesome nuttiness of oats and the indulgent richness of chocolate chips.

CHEWY TEXTURE: Thanks to the addition of rolled oats, these cookies have a delightful chewiness that makes each bite satisfying and comforting.

EASY TO MAKE: The recipe is designed with simplicity in mind, making it accessible even for novice bakers. The step-by-step instructions and readily available ingredients make it a hassle-free process, so you can enjoy homemade cookies without stress.

With the perfect blend of textures and flavors and great for customizing based on your cookie craving you’ll be reaching for this recipe often (our salted caramel chocolate chip cookie bars is also fantastic).

You’ll be in heaven when you take that first bite of chewy oats and thankful that it only took 15 minutes to make such a delicious, classic cookie.

oatmeal chocolate chip cookies raw ingredients that are labeled

These oatmeal chocolate chip cookies are a perfect blend of sweet and slightly salty flavors. They feature a rich, buttery base with a chewy texture thanks to rolled oats.

The combination of mini and semi-sweet chocolate chips provides pockets of indulgent chocolate in each bite.

It’s a delightful treat that’s both comforting and decadent, perfect for satisfying your sweet cravings with a hint of nostalgia.

You’ll need:

½ cup of salted butter, softened
½ cup of packed light brown sugar
½ cup of granulated sugar
2 large eggs
1 teaspoon of vanilla extract
1 cup of all-purpose flour
1½ cups of rolled oats (old-fashioned, quick-cooking rolled oats used here)
¼ teaspoon of salt
½ teaspoon of baking soda
½ teaspoon of baking powder
½ cup of mini chocolate chips
½ cup of semi-sweet chocolate chips

How to make Oatmeal Chocolate Chip Cookies

Let’s dive into making the simple batter for these cookies before popping them in the oven.

STEP ONE: Preheat the oven to 350°F. Line cookie sheets with parchment paper.

STEP TWO: In a large bowl, using a hand mixer or stand mixer, cream butter, brown sugar, and granulated sugar until combined.

STEP THREE: Beat the eggs and vanilla extract into the butter/sugar mixture until the batter is fluffy.

OUR RECIPE DEVELOPER SAYS

Use room temperature butter and eggs to help ingredients incorporate together better.

eggs and vanilla added to the butter and sugar mixture

STEP FOUR: In a small bowl, combine the flour, old-fashioned oats, salt, baking soda, and baking powder.

flour, oats, salt, baking soda, and baking powder stirred together

STEP FIVE: Add the dry ingredients to the wet ingredients and beat to combine fully. Mix in all of the chocolate chips using a wooden spoon.

STEP SIX: Cover the bowl with a piece of plastic wrap and chill in the refrigerator for 30 minutes.

PRO TIP:

Chilling the dough for 30 minutes to an hour can help the cookies hold their shape while baking if you want them to be thicker instead of flatter.

STEP SEVEN: Scoop chilled cookie dough with a medium cookie scoop (about 1½ tablespoons of dough).

Space the cookie dough balls 1½ inches apart on prepared cookie sheets.

STEP EIGHT: Press the dough down just slightly on the top.

The cookies will not spread or change shape too much during cooking, but pressing them down a bit will help them cook evenly and form a nice shape.

press down on the Oatmeal Chocolate Chip Cookies before baking

STEP NINE: Bake for about ten minutes until the cookies are set in the center, and the edges are golden brown.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.

STEP TEN: Cool for two to three minutes on the baking sheet and then remove to a wire rack to cool.

STEP ELEVEN: Serve your chewy oatmeal cookies warm or cool.

Chocolate Chip Oatmeal Cookies Substitutions & Additions

CHOCOLATE CHIPS: With a cookie that has such a lovely dough base, there is room for a variety of unique oatmeal cookie flavors.

Add dried fruit, such as cranberries, for a more nutrient-dense cookie. With sweetened cranberries, you can substitute them for the chips one to one.

If you prefer dark chocolate chips to semi-sweet, you can easily swap them.

EGGS: If you’re looking to substitute one egg or both, using a quarter cup of applesauce or a quarter cup of pureed bananas can substitute a single large egg.

SUGAR: As an alternative to sugar in this oatmeal cookie recipe, you can easily switch to honey.

Honey is a great natural sweetener that adds a rich flavor to any recipe. For every cup of white sugar in your recipe, try three-quarters of a cup of honey.

BANANAS: For banana oatmeal chocolate chip cookies, mash one to two ripe bananas and add to the mixture just before you add the chocolate chips.

Your batter might be thinner, but it should still come together nicely. When you bake them, they may end up being a thinner cookie.

How to Store Chewy Oatmeal Chocolate Chip Cookies

Here’s the lowdown on how to store and even make the most of them ahead.

MAKE AHEAD: You can absolutely make the cookie dough ahead of time.

After preparing the dough, portion it into individual cookie-sized rounds, then wrap them tightly in plastic wrap or store them in an airtight container.

Pop these dough rounds into the freezer, and they’ll patiently wait for your cookie cravings.

When you’re ready to bake, there’s no need to thaw—simply bake them straight from the freezer, adding a couple of extra minutes to the baking time.

IN THE FRIDGE: For quick access, store these good cookies in an airtight container for two to three days.

They will still be okay to eat after that, but the taste may not be as good.

IN THE FREEZER: If you plan to store these chewy oatmeal chocolate chip cookies for longer, they can be frozen in an airtight container or freezer bag for up to three months.

close up overhead shot of oatmeal chocolate chip cookies

Best Oatmeal Chocolate Chip Cookies FAQs

How can I adapt these oatmeal chocolate chip cookies?

If you prefer oatmeal raisin cookies to oatmeal chocolate chip cookies, you can substitute raisins in place of the chocolate chips. Instead, you could also try dried cranberries. Or you can mix it up and add half of the chocolate chips and half of either dried cranberries or raisins.

Which type of oats should I use for these oatmeal chocolate chip cookies?

We recommend using old-fashioned oats or rolled oats for this recipe.

Why do oatmeal chocolate chip cookies go flat?

Often cookies become flat because the dough hasn’t been chilled. Cold dough will not spread as much as room temperature dough will.

What size cookie scoop should I use?

This recipe calls for a medium scoop which is approximately a 1½ tablespoon scoop.

How to Serve the Best Oatmeal Chocolate Chip Cookies

These chewy cookies are a yummy addition to every cookie jar. I promise they will become one of your favorite cookies!

Add a refreshing drink such as our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side to wash them down.

Soft and a bit chewy in the middle but thick and hearty from the oatmeal, there’s no doubt you’ll want to share these oatmeal chocolate chip cookies with guests or pre-bake some for a holiday (try these amazing cranberry pecan oatmeal cookies, and this chocolate chip pudding cookie recipe, too!).

Have some extra oatmeal and not enough inspiration?

Try our hearty no bake chocolate oatmeal cookie bars, oatmeal cream pies or our better-than-Betty-Crocker old fashioned oatmeal cake.

MORE COOKIE RECIPES

Cookie Recipes

White Chocolate Chip Cookies

Cookie Recipes

Chocolate Chip Shortbread Cookies

More Recipes You’ll Love

5 from 20 votes

This easy oatmeal chocolate chip cookie recipe creates the perfect blend of soft, chewy, and hearty, with plenty of chocolate to satisfy your sweet tooth.

Prep Time 15

Cook Time 10

Total Time 55

Servings

Print Recipe Pin Recipe Review Recipe

Ingredients

½ cup salted butter, softened
½ cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1½ cups rolled oats, old-fashioned, quick-cooking rolled oats used here
¼ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
½ cup mini chocolate chips
½ cup semi-sweet chocolate chips

Instructions

Preheat the oven to 350°F. Line cookie sheets with parchment paper.
In a large mixing bowl, beat together butter, brown sugar, and granulated sugar until combined.
Beat eggs and vanilla extract into the butter/sugar mixture until the batter is fluffy.
In a small bowl, combine flour, rolled oats, salt, baking soda, and baking powder.
Add dry ingredients to the wet ingredients and beat to combine fully.
Mix in all of the chocolate chips.
Cover the bowl with a piece of plastic wrap and chill in the refrigerator for 30 minutes.
Scoop chilled cookie dough with a medium cookie scoop and space dough 1½ inches apart on prepared cookie sheets
Press the dough down just slightly on the top. The cookies will not spread or change shape too much during cooking, but pressing them down a bit will help them cook evenly and form a nice shape.
Bake for about 10 minutes until cookies are set in the center.
Cool for 2 to 3 minutes on cookie sheet and then remove to a cooling rack to cool.
Serve warm or cool.

Video

Notes

Use room temperature butter and eggs to help ingredients incorporate together better.
Chilling the dough for 30 minutes to an hour can help the cookies hold their shape while baking if you want them to be thicker instead of flatter.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.

Nutrition

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Stefanie Knaus Photographer
Lexus Monroe Editorial Assistant

Best Oatmeal Chocolate Chip Cookie