The best oatmeal chocolate chip cookies are here! These classic cookies have golden edges, a soft center, and are loaded with oats and chocolate chips. Ready in just 20 minutes with no chilling required!
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Servings
12 cookies
Difficulty
Easy
Calories *
368 kcal per serving
Technique
Cream butter and sugars, mix in dry ingredients, add oats and chocolate chips, and bake.
Flavor Profile
Nutty oats and sweet chocolate chips in a buttery cookie
* Based on nutrition panel
Loved the fact that I had fresh hot oatmeal cookies in 20 minutes. These were absolutely delicious! Thanks for helping me through a craving today!⭐⭐⭐⭐⭐
Traci
Why You’ll Love This Recipe
- No chilling required. You will have freshly-baked cookies in 20 minutes! No waiting around for cookies to chill.
- Perfect texture every time. Cold butter and old-fashioned oats create golden, chewy edges with a soft, gooey center, the ideal cookie combo we all crave.
- Packed with oats and chocolate chips! I made sure to get as many oats and chocolate chips into these cookies as I could. No shortage of mix-ins in these cookies, I assure you!
Table of Contents
Everyone needs a classic oatmeal chocolate chip cookie in their baking rotation! The oats add a delicious nutty flavor and chewy texture, while chocolate chips provide that sweet contrast. If you’re looking for more classic cookie favorites, try these snickerdoodle cookies or this soft chocolate chip cookie recipe.
Enjoy these cookies warm from the oven with cold milk, or let them cool completely for that perfect chewy texture. They’re wonderful alongside these Oreo brownies or this sugar cookie recipe on a dessert platter.
Ingredients & Substitutions
- Granulated Sugar
- Light Brown Sugar
- Unsalted Butter
- Large Egg
- Vanilla Extract
- All-Purpose Flour: For gluten-free cookies, use a 1-to-1 gluten-free flour blend, or you can make these gluten free chocolate chip cookies.
- Baking Soda
- Sea Salt: If using salted butter, you can reduce the added salt. You can also use kosher salt if that’s what you have.
- Old-Fashioned Oats: Old-fashioned oats will give you the best texture, like with my giant oatmeal raisin cookies. Use certified gluten-free oats if needed.
- Chocolate Chips: Milk, dark or semisweet chocolate chips all work beautifully. Mix different types for extra depth of flavor.
Variations
- Add some dried fruit or nuts! Replace the chocolate chips with raisins, cranberries, cherries, or walnuts! You could even go a little crazy with your mix-ins, as I do with these kitchen sink cookies or cowboy cookies!
- Make them into a cookie bar or cake! You can follow my shaping and baking instructions for my chocolate chip oat bars or this chocolate chip cookie cake for a cookie worthy of any occasion!
- Add some spice. You can add some cinnamon, or use my speculoos spice mix recipe, or apple pie spice!
- Brookie anyone!? Combine the oatmeal cookies with homemade brownies and create your new favorite version of these classic brookies.
Professional Tips
- Measure the dry ingredients accurately. Proper measurements make all the difference. Too much or too little flour can change the cookie; spoon flour into the measuring cup and level off.
- Don’t overcream your butter and sugar. The secret to thick cookies is cold but pliable butter! It should be softened to the point where you can press your finger into it, but it is still cold. Then, once you add your sugars, mix until they are just combined into a paste. This prevents cookies from spreading too thin and helps create those thick, bakery-style edges.
- Don’t overbake the cookies! Since they aren’t chilled, they will bake faster than other cookies. The cookies will look soft in the center, but they will look matte when you take them out. This is perfect! They continue baking in the hot pan.
How to Make Oatmeal Chocolate Chip Cookies
Use these instructions to make these delicious oatmeal chocolate chip cookies! Further details and measurements can be found in the recipe card below.
Step 1: Preheat your oven to 350°F, and line your cookie sheets with parchment paper.
Step 2: Mix dry ingredients. In a large bowl, combine the flour, baking soda, and sea salt and whisk to combine. Set aside.
Step 3: Cream butter and sugar. Start creaming the butter in a bowl of your stand mixer fitted with a paddle attachment (or with an electric hand mixer). Beat the butter on medium-high until it is still cold but pliable. Add the sugars and mix on medium-high until combined and a paste forms.
Step 4: Next, add the egg and vanilla extract. Gently beat until combined.
Make sure to scrape the bottom and sides of the bowl with a rubber spatula. Butter likes to hang out there and not get incorporated into the sugar.
Step 5: Combine wet and dry. Reduce the mixer speed to low and gradually add the dry mixture. I usually add the flour mixture in about 2-3 additions. To prevent overdevelopment of the gluten, I add the next bit of flour when the last one is almost fully incorporated.
Step 6: Add mix-ins. Before all the flour is incorporated, add in the oats and chocolate chips. Mix until just combined. You don’t want to overmix the dough.
Step 7: Use a cookie scoop or spoon to scoop the dough onto the lined cookie sheet. Leave 2 inches of room between the cookie dough balls.
For thicker, chewier cookies, chill the cookie dough before baking. They will bake slightly longer.
Step 8: Bake the cookies in the preheated oven for 8 to 10 minutes. Cookies will look soft but matte, with golden edges.
Step 9: Allow the cookies to cool on the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Recipe FAQs
Store cooled cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for a week or in the freezer for up to 3 months. You can also freeze cookie dough balls on a baking sheet, then transfer them to a freezer bag, bake from frozen, adding 1-2 minutes to the bake time.
Make sure you’re using cold but pliable butter and measure the flour correctly. Also, check that your baking soda is fresh; old leavening agents can cause spreading issues.
Old-fashioned rolled oats give the best texture, but quick oats will work in a pinch. The cookies will be slightly less chewy.
More Cookie Recipes You’ll Love
Cookie Recipes
Cookie Recipes
Cookie Recipes
Cookie Recipes
If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Oatmeal Chocolate Chip Cookies
Ingredients
- ¼ cup granulated sugar
- ¾ cup brown sugar, tightly packed
- ½ cup unsalted butter, cold, cut into small cubes
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour, or gluten free 1 to 1 flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ cups old fashioned rolled oats, gluten free if needed
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F, and line your cookie sheets with parchment paper.
- In a large mixing bowl, combine the flour, baking soda, and sea salt and whisk to combine. Set aside.
- Start creaming the butter in a bowl of a stand mixer fitted with a paddle attachment (or with an electric hand mixer). Beat the butter on medium-high until it is still cold but pliable. Add the sugars and mix on medium-high until combined and a paste forms.
- Next, add the egg and vanilla extract. Gently beat until combined.
- Reduce the mixer to low and gradually add the mixed dry ingredients. I usually add the flour mixture in about 2-3 additions. To prevent overdevelopment of the gluten, I add the next bit of flour when the last one is almost fully incorporated.
- Before all the flour is incorporated, add in the old-fashioned rolled oats and chocolate chips. Mix until just combined. You don’t want to overmix the dough.
- Use a cookie scoop or spoon to scoop the dough onto the lined cooking sheet. Leave 2 inches of room between dough balls.
- Bake the cookies in the preheated oven for 8 to 10 minutes. Cookies will look soft but matte.
- Allow the cookies to cool on the pan for about 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
I hope you enjoyed this chewy classic cookie recipe. Check out our other delicious cookie recipes like these chocolate thumbprint cookies, or these easy peanut butter no bake cookies!
I made these but really didn’t care for two things…the sea salt I could taste, and the cookies were somewhat dry. Sorry to be a negative Nellie, but this was my experience.
Hi Molly! Thank you for sharing your honest experience! The recipe calls for ½ teaspoon sea salt, so if you’re sensitive to salt (or using a finer sea salt), you can absolutely reduce it slightly. As for dryness, be sure to bake just until the cookies look soft but matte, because they continue baking on the hot pan. Even 1–2 extra minutes can dry them out. Hope you’ll give them another go and happy baking! ~gvd team
I love chocolate chip oatmeal cookies! What is even better is that I don’t have to wait to chill these. I did make a 2x batch, and then I stored some in my freezer because I’m a firm believer in having cookies in the freezer for any sort of cookie emergency!
I love a no-chill cookie recipe! When a cookie craving hits, you really want a cookie now! I added some walnuts to my cookies, and they were terrific.
Loved the fact that I had fresh hot oatmeal cookies in 20 minutes. These were absolutely delicious! Thanks for helping me through a craving today!
I made your oatmeal chocolate chip cookies yesterday for my son and his friends, and they were all gone, and they asked for more.
Delicious, soft, and rich in flavor.
Thank you.
Just like this recipe says, these oatmeal chocolate chip cookies were very nostalgic. They reminded me of the cookies my mom made when I was growing up and I dare say these were even better. Definitely will be making this recipe again.
I’ve never actually made chocolate oatmeal cookies but these are the bomb! And so fast and easy too. We loved the flavor and texture.
Brought these oatmeal chocolate chip cookies to our office and they instantly liked them! They were chewy and packed with flavors. Everyone was delighted!
These are so good! I love the texture and the taste, and the chocolate chips are just perfect.