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Oatmeal Chocolate Chip Cookies

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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.
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Table of Contents
  1. Oatmeal Chocolate Chip Cookies Ingredients
  2. Substitutions And Additions
  3. How To Make This Oatmeal Chocolate Chip Cookies Recipe
  4. How To Serve
  5. Storage
  6. Why We Love This Recipe
  7. Frequently Asked Questions
  8. More Recipes You’ll Love
  9. 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

Oatmeal Chocolate Chip Cookies Ingredients

oatmeal chocolate chip cookies raw ingredients that are labeled
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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

Substitutions And 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 Make This Oatmeal Chocolate Chip Cookies Recipe

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.

dry and wet ingredients mixed together

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.

How To Serve

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.

Storage

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

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.

Frequently Asked Questions

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.

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overhead shot of Oatmeal Chocolate Chip Cookies on a wooden board

Oatmeal Chocolate Chip Cookies

5 from 15 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 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 20

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
  • 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

Calories: 183kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 110mg | Potassium: 80mg | Fiber: 1g | Sugar: 15g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
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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!

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  1. Marci Rommal says

    5 stars
    I made these yesterday and shared them with three friends and hubby. All of them said that these cookies were ‘great’, ‘fantastic’, and ‘delicious’. They are all three!! Soft and chewy, tasty and irresistible. Definitely two thumbs up!

  2. Lisa says

    5 stars
    This is the only recipe I use! These are the BEST! Only thing is they always flatten on me even if I chill them, but we love them that way! These are soooo good! Gonna make some now!

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