There’s nothing better than a warm, freshly baked cookie, and these Oatmeal Chocolate Chip Cookies deliver the perfect balance of chewy oats, rich chocolate, and buttery goodness. With a soft center, slightly crisp edges, and plenty of chocolate chips, they’re a classic, comforting treat that’s easy to make any time of year.
Perfect for holiday baking, weekend treats, or meal prep desserts, this one-bowl recipe requires simple ingredients but results in bakery-quality cookies.
Why You’ll Love These Oatmeal Chocolate Chip Cookies
✅ Thick, Soft & Chewy – The perfect texture with a slight crisp on the edges.
✅ Packed with Chocolate Chips – Every bite is melty and rich.
✅ Easy to Make – Simple ingredients, no fancy techniques required.
✅ Customizable – Add nuts, raisins, or coconut for variety!
✅ Perfect for Freezing – Bake now or freeze the dough for later.
What Makes These Cookies So Good?
The secret to perfect oatmeal chocolate chip cookies is a balance of moisture, chewiness, and texture:
🍪 Brown Sugar for Chewiness – Using more brown sugar than white sugar creates a soft, chewy cookie.
🥚 An Extra Egg Yolk – Adds richness and helps keep the cookies tender.
🌾 Old-Fashioned Oats – Give the cookies heartiness and texture.
🧈 Softened Butter – Ensures a rich, buttery flavor with the right consistency.
🍫 Loads of Chocolate Chips – Because more chocolate = better cookies!
Ingredients You’ll Need
These cookies use simple pantry staples, but the combination is pure magic!
Dry Ingredients
- 1 ¾ cups all-purpose flour – Provides structure.
- 1 teaspoon baking soda – Helps the cookies rise slightly.
- ¾ teaspoon salt – Enhances the overall flavor.
Wet Ingredients
- ¾ cup unsalted butter, softened – Adds richness and a tender texture.
- 1 cup packed light brown sugar – Creates a chewy, caramelized flavor.
- ⅓ cup granulated sugar – Balances the sweetness.
- 1 large egg + 1 egg yolk – Adds structure and extra moisture.
- 2 teaspoons vanilla extract – Enhances the flavor.
Mix-Ins
- 2 ½ cups old-fashioned rolled oats – Key for chewy, hearty cookies.
- 1 ½ cups chocolate chips – Use semisweet, milk, or dark chocolate.
💡 Optional Add-Ins: Stir in ½ cup chopped walnuts, pecans, or raisins for extra texture and flavor.
How to Make Oatmeal Chocolate Chip Cookies
Making these cookies is quick and easy—just follow these steps!
Step 1: Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Set aside.
Step 2: Cream the Butter & Sugar
- In a large mixing bowl (or stand mixer), beat the butter, brown sugar, and granulated sugar until light and creamy.
- Add the egg, egg yolk, and vanilla extract, mixing until smooth.
💡 Beating the sugar and butter for at least 2 minutes ensures soft, well-textured cookies!
Step 3: Mix the Dry & Wet Ingredients
- With the mixer on low speed, gradually add the flour mixture until just combined.
- Stir in the oats and chocolate chips, mixing on low until evenly distributed.
💡 Don’t overmix! Overworking the dough can lead to tough cookies.
Step 4: Chill the Dough (Optional but Recommended!)
- Cover the dough and refrigerate for 1 hour (or up to 24 hours).
- If chilling for more than 2 hours, let the dough sit at room temperature for 10 minutes before scooping.
💡 Chilling the dough helps develop flavor and prevents spreading!
Step 5: Preheat & Shape the Cookies
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop rounded tablespoon-sized portions of dough, roll into balls, and place them 3 inches apart on the baking sheets.
Step 6: Bake Until Golden
- Bake for 9-11 minutes, until the centers are just set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5-10 minutes, then transfer to a wire rack.
💡 Slightly underbaking ensures soft, chewy cookies once cooled!
Customizations & Flavor Variations
🍂 Oatmeal Raisin Chocolate Chip Cookies – Swap ½ cup chocolate chips for raisins.
🥥 Coconut Oatmeal Cookies – Add ½ cup shredded coconut for extra texture.
🌰 Nutty Oatmeal Cookies – Stir in ½ cup walnuts or pecans.
🍫 Double Chocolate Oatmeal Cookies – Mix in ¼ cup cocoa powder for extra chocolatey cookies.
How to Store & Freeze Cookies
🥡 Storage: Keep baked cookies in an airtight container at room temperature for up to 5 days.
❄️ Freeze Baked Cookies: Store in an airtight container and freeze for up to 3 months. Let thaw at room temperature or warm in the microwave for 10 seconds.
🍪 Freeze Cookie Dough: Roll into balls, freeze on a baking sheet, then store in a zip-top bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the bake time.
💡 Freezing dough ensures fresh cookies anytime—just bake when cravings hit!
FAQs About Oatmeal Chocolate Chip Cookies
Q: Can I use quick oats instead of rolled oats?
A: You can, but quick oats absorb moisture faster, making the cookies less chewy.
Q: Can I make these cookies gluten-free?
A: Yes! Use a gluten-free all-purpose flour blend and ensure your oats are certified gluten-free.
Q: Why are my cookies too flat?
A: Possible reasons:
- Dough wasn’t chilled long enough.
- Butter was too warm.
- Overmixing the batter.
Q: How do I get perfectly round cookies?
A: As soon as the cookies come out of the oven, gently shape them with a spoon while still soft.
Q: Can I make these cookies dairy-free?
A: Yes! Use vegan butter and dairy-free chocolate chips.
Final Thoughts
These Oatmeal Chocolate Chip Cookies are thick, soft, and packed with rich chocolate and chewy oats—a perfect homemade treat for any occasion. Whether you enjoy them fresh out of the oven, frozen for later, or as part of your weekly baking routine, they’re guaranteed to satisfy your sweet tooth!
Try this easy cookie recipe today, and enjoy a warm, comforting classic with every bite! 🍪✨
Short Version
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup unsalted butter at room temperature
- 1 cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 ½ cups old-fashioned rolled oats
- 1 ½ cups chocolate chips
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until creamy. Add the egg, egg yolk, and vanilla, mixing until well combined and scraping down the sides of the bowl as needed.
- With the mixer on low, mix in the flour mixture until just combined. Add the oats and mix on low, scraping the sides as needed. Finally, stir in the chocolate chips on low speed.
- Cookies can be baked immediately, but for the best texture, cover and refrigerate the dough for 1 hour (or up to 24 hours). If chilling for more than 2 hours, let the dough sit at room temperature for about 10 minutes before rolling.
- When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop rounded tablespoon-sized portions of dough, roll into balls, and place them on the prepared baking sheets, spacing them 3 inches apart.
- Bake for 9-11 minutes, until the centers are just set. Avoid over-baking—slightly under-baking ensures soft cookies. If baking two trays at once, rotate them halfway through.
- Let cookies cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
Notes
