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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.