There’s something nostalgic and cozy about biting into a warm, chewy oatmeal chocolate chip cookie. It’s the kind of treat that instantly reminds you of home, no matter where you are.

Whether you’re baking for a family gathering, meal prepping for the week, or simply craving something sweet after dinner—these cookies are a guaranteed crowd-pleaser.

What makes this recipe stand out? It’s the perfect blend of hearty oats, rich chocolate, and just the right amount of sweetness. Plus, these cookies are simple to make, require no chilling time, and taste even better the next day (if they last that long!).

You’ll find step-by-step guidance here—from mixing the dough to baking to storage—along with expert tips to get that perfectly chewy center every time. Let’s get into it!

Recipe Snapshot

Category	Details
Yield	24 cookies
Serving Size	1 cookie
Prep Time	15 minutes
Bake Time	11–13 minutes
Total Time	30 minutes
Calories per Serving	~170
Primary Cooking Method	Baking
Occasion	Snack, Bake Sale, Dessert
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Oatmeal Chocolate Chip Cookie Recipe

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Yield

Prep time

minutes

Bake Time

minutes

Calories

170

kcal

If you’re looking for the perfect oatmeal chocolate chip cookie recipe, this one ticks all the boxes. The cookies come out chewy in the middle, crispy on the edges, and packed with melty chocolate chips and hearty rolled oats.

Unlike your average cookie, these feel wholesome yet indulgent. You don’t need a mixer or fancy tools, and everything comes together in under 30 minutes.

It’s the kind of recipe you’ll keep coming back to for bake sales, holiday gifting, and weeknight cravings.

Ingredients

Dry Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
Wet Ingredients:
1 cup unsalted butter (softened)
¾ cup packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
Mix-Ins
3 cups old-fashioned rolled oats
1 ½ cups semisweet chocolate chips (or chopped chocolate)

Directions

Preheat the Oven and Prepare Pans
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps the cookies bake evenly.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. This helps evenly distribute the rising agent and spices.
Cream Butter and Sugars
In a large bowl, use a hand or stand mixer to beat the softened butter, brown sugar, and granulated sugar until fluffy—about 2–3 minutes. This step traps air into the dough, making the cookies soft and thick.
Beat in Eggs and Vanilla
Add eggs one at a time and beat well after each addition. Then stir in vanilla. Scrape down the sides of the bowl to ensure everything is evenly mixed.
Combine Wet and Dry Mixtures
Add the dry ingredients to the wet mixture in batches. Stir gently until everything is just combined. Overmixing here can make the cookies tough.
Stir in the Oats and Chocolate Chips
Fold in the rolled oats and chocolate chips until evenly distributed. The dough will be thick and chunky—perfect for chewy cookies.
Scoop the Dough
Using a medium cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, spacing each about 2 inches apart. This gives the cookies room to spread.
Bake to Golden Perfection
Bake for 11–13 minutes. The edges should be golden, and the centers may look slightly underdone—that’s okay. They’ll set as they cool.
Cool Before Serving
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. This helps maintain a chewy texture while preventing overbaking.

Expert Tips for Success

Use softened, not melted butter for better structure.
Avoid overbaking—remove when edges are golden and centers are soft.
Cool completely before storing to avoid sogginess.

Equipment List

2 Mixing bowls (1 large, 1 medium)
Measuring cups and spoons
Hand mixer or stand mixer (optional but helpful)
Whisk and rubber spatula
Baking sheets
Parchment paper or silicone baking mat
Cookie scoop
Cooling rack

Make-Ahead Tips

Chill the dough for deeper flavor and puffier texture—up to 24 hours.
Freeze shaped dough balls and bake from frozen, adding 1–2 minutes to bake time.

Storage Instructions

Store in an airtight container for 4–5 days at room temperature.
Freeze baked cookies for up to 2 months. Let thaw or reheat in the microwave.

Ingredient Swaps and Customization Ideas

Vegan: Use vegan butter and flax eggs (1 tbsp flax + 3 tbsp water per egg).
Gluten-free: Use a 1:1 gluten-free flour blend and certified GF oats.
Add-ins: Try dried cranberries, shredded coconut, white chocolate, or nuts.

Frequently Asked Questions

Can I use quick oats?

Yes, you can. However, old-fashioned rolled oats offer a chewier, more traditional cookie texture.

Why did my cookies spread too much?

This is often caused by overly soft or melted butter. Make sure your butter is softened but not melted, and double-check that your baking soda is still active.

Can I reduce the sugar?

Yes, you can reduce each sugar by a tablespoon or two. Just keep in mind that sugar not only sweetens but also contributes to the texture and structure of the cookie.

What if I want thicker cookies?

Chill the dough for at least 30 minutes before baking. This prevents the cookies from spreading too much and results in a thicker, puffier texture.

Why We Love These Cookies

These oatmeal chocolate chip cookies are:

Chewy and soft in the center
Crisp on the edges
Packed with oats and chocolate
Easy to make and customize
Loved by kids and adults alike

Nutrition Facts (Per Cookie)

Nutrient	Amount
Calories	~170
Total Fat	8g
Saturated Fat	5g
Carbohydrates	22g
Sugar	12g
Protein	2g
Fiber	1.5g
Sodium	85mg

Values are estimates and may vary based on ingredients used.

Final Thoughts

These oatmeal chocolate chip cookies are everything you want in a homemade treat—easy, chewy, comforting, and endlessly customizable. Once you make them, don’t be surprised if they disappear fast. Happy baking!

Oatmeal Chocolate Chip Cookie Recipe That’ll Win Everyone Over

Recipe Snapshot