Easy Oatmeal Chocolate Chip Cookie Recipe
This oatmeal chocolate chip cookie recipe is a tried-and-true favorite, straight from my friend Sarah’s kitchen. I’ve been baking these cookies for over 10 years, and let me tell you—they’re so ridiculously delicious that we always double the recipe! Packed with hearty oats and rich semisweet chocolate chips, these cookies strike the perfect balance of chewy, soft, and satisfyingly sweet. Whether you’re baking for a cozy night in or sharing with friends, this oatmeal chocolate chip cookie recipe will become your go-to!
Why You’ll Love This Oatmeal Chocolate Chip Cookie Recipe
- Crowd-Pleaser: These cookies are loved by kids and adults alike, making them ideal for any get-together.
- Chewy & Satisfying: The combination of oats and chocolate chips creates a hearty, chewy texture that’s downright addictive.
- Easy to Make: With straightforward ingredients and simple steps, this recipe is beginner-friendly yet delivers bakery-quality results.
- Versatile: Perfect for doubling (trust me, you’ll want to), freezing, or customizing with your favorite add-ins.
Overview of Key Ingredients
Before we dive into the oatmeal chocolate chip cookie recipe, let’s break down the key ingredients that make these cookies so special:
- Salted Butter: Adds rich flavor and ensures a tender, chewy texture. If using unsalted butter, increase the salt to ¾ tsp.
- Brown Sugar & Granulated Sugar: The combination creates a balanced sweetness with a hint of caramel from the brown sugar.
- Eggs: Provide structure and moisture for that perfect cookie chew.
- Quick-Cooking Oats: Give the cookies their hearty texture. Old-fashioned oats work too, but quick oats blend more seamlessly.
- Semisweet Chocolate Chips: The classic choice for rich, melty chocolate in every bite. Feel free to swap for milk chocolate, dark chocolate, or even chopped nuts.
Success Tips for Perfect Oatmeal Chocolate Chip Cookies
- Measure Flour Accurately: Too much flour can make cookies dense. Use a kitchen scale for precision, or spoon and level the flour into your measuring cup.
- Quick Oats vs. Old-Fashioned: Quick-cooking oats give these cookies a softer, more cohesive texture. Old-fashioned oats work but may make the cookies slightly heartier.
- Don’t Skip the Chill: Chilling for at least 20 minutes prevents spreading, but 4 hours yields thicker, chewier cookies with deeper flavor.
- Shape for Perfection: For round cookies, use a 4-inch round cookie cutter to gently shape the cookies right after baking while they’re still warm and pliable.
- Don’t Overbake: Remove cookies when the edges are golden but the centers look slightly underdone. They’ll firm up as they cool, ensuring a chewy texture.
- Baking from Frozen: For thicker cookies, bake frozen dough balls at 375°F for 12–14 minutes. No need to thaw unless you prefer a softer, chewier center.
More Recipes to Try
If you love this oatmeal chocolate chip cookie recipe, here are a few more cookie recipes to satisfy your chocolate cravings:
- Double Chocolate Crinkle Cookies
- No-Bake Chocolate Cookies
- Sourdough Discard Chocolate Chip Cookies
- Chewy Chocolate Chunk Cookies
Easy Oatmeal Chocolate Chip Cookie Recipe
Print Recipe
Servings: 20 cookies
Ingredients
- ½ cup salted butter, softened 113 g
- ½ cup brown sugar, packed 100 g
- ½ cup granulated sugar 100 g
- 1 lg eggs
- 1 tsp vanilla extract
- 1 cup unbleached all-purpose flour, spooned & leveled 115 g
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups oatmeal, quick-cooking 120 g
- 1 cups semisweet chocolate chips 170 g
Instructions
- Cream Butter & Sugars: In a medium bowl, cream butter, brown sugar, and granulated sugar until fluffy, ~2 minutes.
- Add Wet Ingredients: Add egg, mixing well. Stir in vanilla.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking soda, salt, and oats.
- Combine: Add dry ingredients to wet; mix until blended. Stir in chocolate chips.
- Chill Dough: Cover and refrigerate dough for 20 minutes (or 4 hours for thicker cookies).
- Preheat Oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment, silicone mats, or leave ungreased if using stoneware.
- Shape & Bake: Scoop walnut-sized dough balls (~15 g each) onto prepared sheets, 2 inches apart. Bake 10-12 minutes, rotating halfway, until edges are lightly browned. Cookies will finish baking on hot pans.
- Cool: Cool on pans for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Doubling the Recipe: This recipe doubles beautifully for a crowd. Use a large mixing bowl and double all ingredients exactly as listed.
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Storage: Store cookies in an airtight container at room temperature for up to 1 week.
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Freezing Dough: Scoop dough into balls and freeze on a tray until solid, then transfer to a freezer bag. Bake from frozen at 375°F for 12–14 minutes, or thaw at room temperature for 2 hours and bake as directed.
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Freezing Baked Cookies: Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature.
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Just made these. Amazing. Even had to substitute the egg with cornstarch and water and they were still completely delicious.
Yay! I’m glad you enjoyed them!