This Oatmeal Chocolate Chip Cookie Recipe makes the most perfectly chewy oatmeal cookies you will ever bake. They have crispy golden edges, a soft and chewy center, and are loaded with chocolate chips in every bite.
They are made with simple pantry ingredients and come together in one bowl with no mixer required. Once you try these you will never go back to store bought! Looking for another oatmeal and chocolate sweet treat? Try this oatmeal chocolate chip banana bread.
weeknight-easy
beginner-friendly
- ⏱️ Prep Time: 10 minutes
- 👩🍳 Cook Time: 20 minutes
- 🕖 Total Time: 30 minutes
- 🍪 Servings: 18 servings
- ⚡️ Calories: 237 calories per serving (based on nutrition panel)
- 🔥 Cooking Method: Bake in oven at 350F
- 🛒 Main Ingredients: Rolled oats, brown sugar, flour, and chocolate chips
- ⭐️ Difficulty: Extremely easy! Perfect for beginners
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Nicole left this 5 star review ⭐️⭐️⭐️⭐️⭐️
“The VERY best oatmeal chocolate chip cookie recipe!”
Why You’ll Love this Recipe
- The perfect combination – If you like chocolate and are a fan of oatmeal cookies, then you are really going to love this oatmeal chocolate chip cookie recipe. Chocolate and oatmeal come together for a tasty two-in-one treat that is sure to be a hit.
- Easy to make – This chocolate chip oatmeal cookies recipe is packed with flavor, is quick to make, and doesn’t require any complicated ingredients. If you are looking for a sweet treat that is easy to make again and again, this oatmeal chocolate chip cookie recipe is for you.
- Customizable – These are the best oatmeal chocolate chip cookies because they are easy to customize to your dietary needs. You can make them gluten-free or dairy free easily.
Looking for another oatmeal cookie? Try these oatmeal breakfast cookies.
Ingredients you’ll Need
You only need a few simple ingredients to make this delicious oatmeal chocolate chip cookie recipe.
- Butter – for baking, you want to use unsalted butter that is softened. Salted butter will impact the final taste and could make your cookies too salty
- Light brown sugar – when measuring brown sugar, pack it into the measuring cup for the most accurate measurement
- Egg – to get the best bake on your cookies, allow the egg to come to room temperature
- Vanilla extract – a bit of vanilla enhances all of the flavors in the cookie
- All purpose flour – the flour is the base of your cookies.
- Rolled oats – I recommend rolled oats for the best texture in your cookies
- Baking soda – the baking soda gives just enough rise for the perfect cookie
- Salt – a half teaspoon of salt intensifies the flavors of the chocolate and oats
- Chocolate chips – you can use milk chocolate chips, dark chocolate chips, or a mixture!
- Flaky sea salt – a pinch of flaky salt is my favorite thing to add to a cookie! It melts in your mouth as you eat your cookie
Looking for another favorite cookie recipe? Salted brown butter chocolate chunk cookies are another delicious one to bake.
Step 1: Add softened butter* to a large bowl with the brown sugar. Mix until light and fluffy.
*The butter needs to be softened to room temperature before mixing. Cold butter will not cream properly with the sugar and melted butter will make the cookies spread too thin. Set the butter out about 30 minutes before baking.
Step 2: Add the large egg and vanilla extract to the bowl and mix again.
Step 3: In a separate bowl, combine all purpose flour, oats and baking soda
Step 4: Mix together and pour flour mixture into the bowl with the wet ingredients.
Step 5: Mix until evenly combined.
Step 6: Stir chocolate chips into the batter. Cover dough and chill in fridge for at least half an hour*. Bake and top with flakey sea salt if desired.
*Chilling the cookie dough for at least 30 minutes before baking gives the cookies a chewier texture and helps them hold their shape better. This step is optional but highly recommended.
- Use old fashioned rolled oats, not quick oats. Quick oats absorb moisture too fast and make the cookies soft and mushy instead of chewy. Old fashioned oats give you the best texture.
- Do not overbake. Pull the cookies out when the edges look set but the centers still look a little underdone. They will firm up as they cool on the pan. Overbaked oatmeal cookies get hard and dry.
- Measure your flour correctly. Spoon the flour into the measuring cup and level it off with a knife. Scooping directly from the bag packs in too much flour and makes the cookies dry and cakey.
- Chill the dough before baking. Even 30 minutes in the fridge helps the cookies hold their shape and makes them chewier. If you have time, chilling overnight gives the best results.
I also use oats in these peanut butter oatmeal chocolate chip cookies.
Recipe FAQs
What makes oatmeal cookies chewy?
Brown sugar is the key to chewy oatmeal cookies. It has more moisture than white sugar and gives the cookies a soft, chewy texture. Using old fashioned oats instead of quick oats also helps.
Can I use quick oats instead of rolled oats?
It is not recommended. Quick oats are processed finer and absorb moisture differently, which makes the cookies soft and mushy instead of chewy.
Can I add raisins instead of chocolate chips?
Yes! Raisins are a classic oatmeal cookie mix-in. You can use raisins, chocolate chips, or a mix of both.
Can I freeze oatmeal chocolate chip cookie dough?
Yes! Scoop the dough into balls and freeze on a baking sheet first. Transfer to a freezer bag and store for up to 3 months. Bake straight from frozen and add 2-3 extra minutes.
Storage and freezing
Allow the cookies to cool completely, then, store them in an air-tight container on the counter for up to 5 days or up to 10 days in the refrigerator. You can also freeze these oatmeal chocolate chip cookies in an airtight container for up to 3 months.
You can freeze the oatmeal cookie dough balls prior to baking. I recommend rolling the dough into balls and then freezing on a sheet pan.
Once the balls are frozen you can place them in an airtight container in the freezer for up to 3 months. To bake directly from frozen, preheat the oven to 325F and bake for 18-20 minutes.
Other Yummy Cookie Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Oatmeal Chocolate Chip Cookie Recipe
Ingredients
- 1 stick unsalted butter softened
- 1 cup light brown sugar packed
- 1 egg room temperature
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1 ½ cups rolled oats
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup chocolate chips + more for topping
- Flakey sea salt for topping
Instructions
- Add softened butter to a large mixing bowl with the brown sugar. Mix with an electric hand mixer or paddle attachment of a stand mixer until light and fluffy.
- Add the egg and vanilla extract to the bowl and mix again.
- In a separate bowl combine all purpose flour, oats and baking soda. Mix together and pour dry ingredients into the bowl with the wet ingredients. Mix again with the mixer until evenly combined.
- Fold chocolate chips into the batter with a flat spatula.
- Cover dough and place in the fridge to chill for at least 1 hour.
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Use a 2 tbsp cookie scoop to scoop dough balls onto lined baking sheets top with more chocolate chips if desired. Leave space between each dough ball.
- Bake at 350F for 13 -15 minutes. Top with flakey sea salt if desired and cool on the sheet pan for a few minutes before transferring to a wire rack to cool completely.
- ** Bake from Frozen: roll into dough balls and freeze in balls. Bake directly from frozen at 325F for 17-18 minutes.
Recipe Notes
- Use old fashioned rolled oats, not quick oats. Quick oats absorb moisture too fast and make the cookies soft and mushy instead of chewy. Old fashioned oats give you the best texture.
- Do not overbake. Pull the cookies out when the edges look set but the centers still look a little underdone. They will firm up as they cool on the pan. Overbaked oatmeal cookies get hard and dry.
- Measure your flour correctly. Spoon the flour into the measuring cup and level it off with a knife. Scooping directly from the bag packs in too much flour and makes the cookies dry and cakey.
- Chill the dough before baking. Even 30 minutes in the fridge helps the cookies hold their shape and makes them chewier. If you have time, chilling overnight gives the best results.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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