Soft and chewy Oatmeal Chocolate Chip Cookies are as easy to make as they are to eat! The oats provide a wonderful texture making these cookies a bit heartier than a traditional chocolate chip cookie, but every bit as delicious!

Oatmeal chocolate chip cookies on folded brown parchment paper.


I’m a big fan of chewy and chunky cookies, and these oatmeal chocolate chip cookies hit the spot!

I recently added my oatmeal raisin pecan cookie recipe and my pan-banging chocolate chip cookie recipe and had an abundance of leftover chips and oats, so I combined them to create these delicious cookies.

They’re great by themselves but are a welcome addition to any holiday cookie platter alongside some of our other favorite desserts.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Ingredients shown: butter, egg, vanilla, baking powder, sugar, salt, flour, brown sugar, oats, and chocolate chips.
  • Flour. All-purpose flour was used here. I use King Arthur’s brand.
  • Butter. Room temperature, unsalted butter.
  • Granulated and light brown sugar. For sweetness and structure.
  • Baking powder. For rise.
  • Egg. One large, room-temperature egg.
  • Oats. I used old-fashioned rolled oats. These provide the perfect chew!
  • Vanilla. To complement and add wonderful flavor.
  • Chocolate chips. I used semisweet chocolate chips, but use any you’d like!

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

  1. In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, cream 1 stick (113g) of room temperature unsalted butter, 1/2 cup (105g) of packed light brown sugar, and 1/2 cup (100g) of granulated sugar on medium-high speed until smooth, about 3 minutes. (Photo #1)
Recipe collage group one showing creaming of butter with sugar and mixing eggs into batter.
  1. Add 1 large room-temperature egg and 1 tablespoon of vanilla extract and beat on high for 1 minute, scraping down the sides of the bowl as needed. (Photo #2)
  2. In a separate bowl, combine 1 cup (140g) of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt and hand mix until combined. (Photo #3)
Recipe collage two showing mixing of dry ingredients in small bowl and mixing of that bowl into large bowl of batter.
  1. Slowly add the dry ingredient mixture to the butter mixture while beating on low speed just until combined. (Photo #4)
  2. Fold in 1 1/2 cups (135g) of old-fashioned rolled oats and 1 1/4 cups (210g) of semisweet chocolate chips just until combined. (Photo #5)
Recipe collage group three showing mixing of oats and chocolate chips into bowl and covering bowl with plastic wrap.
  1. Cover the dough with plastic wrap and place in the fridge to chill for 45 minutes before using. (Photo #6)
  2. Preheat your oven to 350f and set the rack to the middle level. Line 2-3 baking sheets with parchment paper or silicon baking mats. After the dough has chilled, use a medium cookie scoop and drop approximately 2 tablespoons or 37g worth of dough onto the baking sheet placing each ball 3 inches apart. Use your hand or the back of a spoon to slightly flatten each ball. (Photo #7)
Recipe collage four showing placing scoops of cookie batter onto baking sheet and baked cookies on wire rack.
  1. Bake the oatmeal chocolate chip cookies for 12-15 minutes or until the edges are lightly golden, then allow them to cool slightly before transferring them to a wire rack to cool completely. (Photo #8)
Overhead shot of wire rack filled with baked oatmeal chocolate chip cookies.

Top tips

  • Room temperature ingredients. Be sure to use room-temperature butter and eggs. Not only will the butter be easier to cream but the ingredients will better emulsify and bond together to create a more uniform batter.
  • Chill the dough. Though you may be tempted to skip this step, you will have better results when chilling this dough. If the dough isn’t chilled, the cookies may spread too much while baking.
  • Use a cookie scoop. This will ensure uniform-sized cookies and is so much easier than using a spoon!
  • Let your baking sheets cool. I recommend using 2-3 separate baking sheets for cookies, but if you only have 1 sheet, allow it to cool down before placing the next batch of dough on it otherwise the cookies may spread too much.
Oatmeal chocolate chip cookies on parchment paper along with bowl of chocolate chips in small bowl with red napkin.

Here are a few more of our favorite cookie recipes. Which ones are your favorites?

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Oatmeal Chocolate Chip Cookies

5 from 1 vote
Prep: 15 minutes
Cook: 30 minutes
chilling time: 45 minutes
Total: 1 hour 30 minutes
Servings: 24 cookies
Chewy, chunky, and delicious, these oatmeal chocolate chip cookies come together easily and are always a big hit!

Ingredients 

  • 1 cup (140g) all-purpose flour
  • 1 stick (113g) unsalted butter at room temperature
  • 1/2 cup (105g) light brown sugar packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg at room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups (135g) old fashioned oats
  • 1 1/4 cups (210g) semisweet chocolate chips

Instructions 

  • In a large bowl or the bowl of a stand mixer fitted with a paddle attachment cream the butter, granulated sugar, and brown sugar on medium-high until smooth (about 3 minutes).
  • Add the egg and the vanilla extract and beat on high for 1 minute scraping down the sides of the bowl as needed.
  • In a separate bowl, combine the flour, baking powder, and salt and hand mix until combined, then slowly add to the butter mixture while mixing on low speed until combined.
  • Fold in the oats and chocolate chips and mix just until combined. Cover the dough and chill for 45 minutes before using.
  • Preheat the oven to 350f and set the rack to the middle level and line 2-3 baking sheets with parchment paper or silicon baking pads.
  • Use a medium cookie scoop and drop approximately 2 tablespoons or 37g worth of dough onto the parchment paper-lined baking sheets 3 inches apart and slightly flatten with a spoon or your hand.
  • Bake for 12-15 minutes or until the edges are lightly brown, then allow to cool slightly before transferring them to a wire rack to cool completely.

Notes

  • A 2-tablespoon ball from a medium size cookie scoop (either #30 or #40) will make a ~37g dough ball or approximately 24 medium-sized cookies.
  • Baking time will change slightly based on the size, but cook until the sides just start to turn golden brown.
  • This recipe was written for a conventional oven.  For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.

Nutrition information is automatically calculated, so should only be used as an approximation.

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2 Comments

  1. 5 stars
    These are the best! My favorite kind of cookie. So easy to make and don’t take much time. I like to use a mix of dark chocolate and milk chocolate chips. I also add some nuts, either pecan or walnuts.