Everyone needs a classic oatmeal chocolate chip cookie recipe! These have golden chewy edges and a gooey center and are loaded with oats and chocolate chips.  They are nostalgic, flavorful, chewy, and incredibly delicious. Moreover, they only take 20 minutes in total!

Oatmeal chocolate chip cookies.

Why You’ll Love This Recipe

  • 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!
  • The oats and chocolate provide a nutty and sweet flavor combination.
  • The edges are chewy, whereas the middle is soft.
  • They have a soft buttery dough.
  • 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. You could also bake them in a skillet for thick cookies like my skillet cookie recipe!
  • 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.
Ingredients for oatmeal chocolate chip cookies.

Taste & Texture

Oatmeal chocolate chip cookies have a delightful taste and texture.The edges are slightly chewy and buttery. 

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, or you can go all in like these kitchen sink cookies.

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

Step 1

To begin, preheat your oven to 350 degrees Fahrenheit.  Add a piece of parchment paper to a baking pan.

Step 2

To a large mixing bowl, add granulated sugar, brown sugar, and cold butter cubes.  Beat on high until fully mixed.

Creamed butter with sugar.

Step 3

Next, add the egg and vanilla extract.  Gently beat until combined.

Butter, sugar, egg and vanilla.

Step 4

Add in the flour, baking soda, and sea salt.  Mix to combine.

Golden cookie dough.

Step 5

Add in the old-fashioned rolled oats.  Mix until combined.

Oatmeal cookie dough.

Step 6

Fold in the chocolate chips using a large spoon or spatula.

Chocolate chip oatmeal cookie dough.

Step 7

Use a cookie scoop to scoop dough onto the lined cooking sheet. Space 2 inches apart. You could also skip the rolling and bake them into a chocolate chip cookie cake!

Balls of oatmeal dough.

Step 8

Bake cookies for 8 to 10 minutes.  Cookies will still look slightly soft.

Pan with baked cookies.

Step 9

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.

Stack of oatmeal cookies.

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.

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.

Pan with oatmeal cookies.

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!

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Oatmeal chocolate chip cookies.

oatmeal chocolate chip cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Addison LaBonte
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 12 cookies 1x
  • Category: Dessert


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!


Units Scale
  • 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


  1. To begin, preheat your oven to 350 degrees Fahrenheit. Add a piece of parchment paper to a baking pan.
  2. 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.
  3. Next, add in the egg and vanilla extract. Gently beat until combined.
  4. Add in the flour, baking soda and sea salt. Mix to combine.
  5. Add in the old-fashioned rolled oats. Mix until combined.
  6. Fold in the chocolate chips using a large spoon or spatula.
  7. Use a cookie scoop to scoop dough onto lined cooking sheet. Leave 2 inches of room between dough balls.
  8. Bake cookies for 8 to 10 minutes. Cookies will look soft.
  9. 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.

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