oatmeal chocolate chip cookies
Everyone needs a classic oatmeal chocolate chip cookie recipe! These ones are the best. They have golden chewy edges and a gooey center. These cookies are loaded with oats and chocolate chips. They are nostalgic, flavorful, chewy, and incredibly delicious. These oatmeal chocolate chip cookies will win over your family and friends. Moreover, they only take 20 minutes in total!
Why You’ll Love This Recipe
- There are so many reasons to love these oatmeal chocolate chip cookies!
- This recipe takes only 20 minutes in total.
- No need to chill the dough. These cookies come together quickly and easily.
- They are made using classic baking ingredients. You probably already have everything in your kitchen and pantry!
- No dough chilling is required.
- The oats and chocolate provide a nutty and sweet flavor combination.
- The edges are chewy, whereas the middle is soft.
- Additionally, these cookies are loaded with chocolate chips!
- They have a soft buttery dough.
- Each bite is a delicious texture experience.
- If needed, use gluten-free ingredients. For gluten-free, use gluten-free oats and gluten-free flour.
- Check out these Oatmeal Raisin Cookies or these Snickerdoodle Cookies for another classic recipe!
Ingredients & Substitutions
These are the main ingredients and substitutions for oatmeal chocolate chip cookies. Scroll down to the recipe card for the full ingredients list and instructions.
The combination of white sugar and brown sugar creates a sweet caramel flavor. Creaming sugars and butter yield a wonderful flavor. Tightly pack the brown sugar. For a more intense flavor, use dark brown sugar. In addition, this creates slightly darker cookies.
Unsalted butter adds a delicious buttery flavor. Remove butter from the fridge just before baking. This helps prevent the cookies from spreading too thin.
Use only one egg. I have not tried this recipe using a chia egg or flax egg. To make this recipe eggless, use ¼ cup unsweetened applesauce in lieu of the egg.
Use all-purpose flour. For gluten-free, use gluten-free flour. Almond flour, coconut flour, or other flours will yield a different result.
A little baking soda helps these cookies rise. Overall, the cookies are relatively thin.
Add a pinch of sea salt to elevate the overall flavor of the cookie. If using salted butter, feel free to omit salt.
Old-fashioned rolled oats add a delicious nutty flavor. They are softer than steel-cut oats and instant oats. For gluten-free, use certified gluten-free oats.
Any type of chocolate chips work! For these photos, I used semisweet. Further, I also love dark chocolate chips for these oatmeal chocolate chip cookies.
Taste & Texture
Oatmeal chocolate chip cookies have a delightful taste and texture.
They are slightly nutty from the oats. This adds a warm and cozy feeling. The chocolate chips add a sweet chocolaty flavor. These cookies are buttery, sweet, and delicious.
Feel free to use milk, semisweet, or dark chocolate chips. Each has its own distinct flavor.
These cookies have a wonderful texture. The edges are slightly chewy and buttery. They are just very slightly crispy.
Meanwhile, these cookies have a soft and gooey middle. The melted chocolate chips add pools of melty goodness to every bite. This contrast in texture is crave-worthy.
Overall, these cookies are equally cozy and indulgent. They are chewy, soft, tender, gooey, and chocolaty!
How to Make
To begin, preheat your oven to 350 degrees Fahrenheit. Add a piece of parchment paper to a baking pan.
To a large mixing bowl, add granulated sugar, brown sugar, and cold butter cubes. Beat on high until fully mixed.
Next, add the egg and vanilla extract. Gently beat until combined.
Add in the flour, baking soda, and sea salt. Mix to combine.
Add in the old-fashioned rolled oats. Mix until combined.
Fold in the chocolate chips using a large spoon or spatula.
Use a cookie scoop to scoop dough onto the lined cooking sheet. Space 2 inches apart.
Bake cookies for 8 to 10 minutes. Cookies will still look slightly soft.
Finally, remove from oven. Allow the oatmeal chocolate chip cookies to cool on the pan for about 10 minutes. Carefully remove to a wire rack to finish cooling.
Expert Tips & Tricks
This easy oatmeal chocolate chip cookie recipe has been tested many times. Follow exactly as written for perfect oatmeal chocolate chip cookies.
Measure all ingredients accurately.
Use cold butter. This prevents the cookies from spreading too thin.
Thoroughly beat butter and sugars. Beat for 2 to 3 minutes. Beat until completely creamy.
Use old-fashioned rolled oats. They add the best chewy texture.
If needed, use gluten-free ingredients. This will make gluten-free oatmeal chocolate chip cookies.
For the best cookies, use a cookie scoop.
These cookies will look slightly gooey when removed from the oven.
Handle carefully after baking.
Flavor Variations & Add-Ins
There are several ways to spice up oatmeal chocolate chip cookies!
Replace chocolate chips with raisings. Oatmeal raisin cookies are another family favorite.
Use chopped chocolate bars. Chopped chocolate melts well. This creates huge pools of melted chocolate.
Add in a pinch of cinnamon or nutmeg. These warm spices further enhance the flavor of the cookies.
Top with flaky sea salt. Sea salt and chocolate are a winning combination.
Combine brownies and cookies with these Brookies!
How to Serve & Store
These oatmeal chocolate chip cookies are great for any occasion! Feel free to serve warm and fresh from the oven or chilled.
Serve with milk, coffee, tea, or hot chocolate. For a dessert spread, make these Easy Homemade Brownies too!
Make an ice cream sandwich with two cookies. Add some vanilla ice cream in between.
These cookies are great for Christmas, holidays, bake sales, birthday parties and more!
Store cookies at room temperature for up to 4 days. Store in an airtight container.
To freeze, wrap each cookie in plastic wrap. Place in freezer for up to 1 month.
Frequently Asked Questions
Can I substitute quick oats for rolled oats?
Unfortunately, no. Rolled oats are the best option for this recipe.
Can I use dark chocolate chips?
Yes! Dark chocolate chips are great in this gooey oatmeal cookie recipe.
Do I need to chill the dough?
There is no need to chill the dough. These cookies spread beautifully in the oven.
Why does the butter need to be cold?
Use cold butter to prevent the cookies from spreading too thin.
Can I freeze oatmeal chocolate chip cookies?
Yes! In fact, these cookies are delicious served cold from the fridge or freezer.
Can I add in some nuts or dried fruit?
Sure! Add in some chopped walnuts, pecans, or almonds. Dried cranberries are another great option.
Hand Mixer: This electric hand mixer is great for baking oatmeal chocolate chip cookies!
KitchenAid Stand Mixer: This is my go-to kitchen appliance for baking.
USA Pan 3 Piece Cookie Sheet Set: These are the best cookie pans for baking cookies.
Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent sticking. In addition, this makes for easy cleanup.
Pyrex 3 Glass Mixing Bowls: Use these glass mixing bowls for baking cookies.
Pyrex Glass Measuring Cups: I love these heavy-duty glass measuring cups.
Stainless Steel Measuring Spoons: These measuring spoons are great for tablespoons and teaspoons.
Spatula: Carefully remove cookies from the pan with a spatula.
You May Also Enjoy
- Carmelitas (Oatmeal Caramel Chocolate Bars)
- Oatmeal Chocolate Chip Pancakes
- Iced Pumpkin Spice Oatmeal Cookies
- Chocolate Peanut Butter Revel Bars
- Oatmeal Chocolate Chip Cookie Bars
If you enjoy this oatmeal chocolate chip cookie recipe, please leave a rating and review! You can find more great recipes on Facebook, Instagram, and Pinterest. Check out these Cookie Recipes for more sweet treats!Print
These classic oatmeal chocolate chip cookies have golden chewy edges and a soft gooey center! They are loaded with oats and melted chocolate chips. These cookies take only 20 minutes in total. Grab a warm cookie and a glass of milk for the ultimate dessert!
- 1/4 cup granulated sugar
- 3/4 cup brown sugar, tightly packed
- 8 tbsp unsalted butter, cold, cut into small cubes
- 1 egg, room temperature
- 2 tsp vanilla extract
- 1 cup all-purpose flour (or gluten free 1 to 1 flour)
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1.5 cups old fashioned rolled oats (gluten free if needed)
- 1 cup chocolate chips
- To begin, preheat your oven to 350 degrees Fahrenheit. Add a piece of parchment paper to a baking pan.
- To a large mixing bowl, add granulated sugar, brown sugar and cold butter cubes. Beat on high until fully mixed. There should be no clumps of butter remaining.
- Next, add in the egg and vanilla extract. Gently beat until combined.
- Add in the flour, baking soda and sea salt. Mix to combine.
- Add in the old-fashioned rolled oats. Mix until combined.
- Fold in the chocolate chips using a large spoon or spatula.
- Use a cookie scoop to scoop dough onto lined cooking sheet. Leave 2 inches of room between dough balls.
- Bake cookies for 8 to 10 minutes. Cookies will look soft.
- Finally, remove from oven. Allow the cookies to cool on pan for about 10 minutes. Carefully remove to a wire rack to finish cooling.
- To prevent spreading, use cold butter. Take butter out of the fridge right before making this recipe.
- Beat the butter and sugars together until completely creamy. This takes 2 to 3 minutes with a stand mixer or electric mixer.
- Old-fashioned rolled oats provide a much better texture than instant oats or steel-cut oats. For that reason, use rolled oats.
- For gluten free, use gluten free flour and gluten free oats.
- To create perfectly round cookies, use a cookie scoop.
- These cookies will look soft when removed from the oven.
- Keep cookies in an airtight container for up to 4 days.
- Wrap individual cookies in plastic wrap to freeze for 1 month.
Keywords: dessert, oatmeal cookies, oatmeal chocolate chip cookies, baking, cookies, chocolate, oats
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