Oatmeal Chocolate Chip Cookies Recipe

You need a cookie. I need a cookie. We all need a cookie by 3 PM on a Wednesday.

But who has the time or energy for fussy baking? Not us. We’re busy. We need something fast, forgiving, and fantastic.

That’s where these Oatmeal Chocolate Chip Cookies come in. They’re your secret weapon. They’re a healthy-ish dessert, a grab-and-go breakfast cookie, and a fiber-rich snack all in one. No fancy skills required. Just big, rustic flavor with minimal effort. If you’re in a pumpkin mood, you might also love our Pumpkin White Chocolate Chip Cookies.

Let’s bake.

Recipe Overview

• Cuisine: American
• Category: Dessert / Snack
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Servings: 18 cookies

Ultimate Guide to Oatmeal Chocolate Chip Cookies

This is the only guide you’ll ever need. Why? Because I built it for us—the people who want results, not a lecture.

These cookies are the perfect mix of chewy and crisp. The rolled oats give them a hearty, wholesome texture. The chocolate chips make them an instant joy. This is rustic baking at its best. It’s fast, fun, and foolproof.

You get maximum comfort for minimum kitchen time. That’s a win in my book.

The Simple Ingredients

I love this list. It’s mostly pantry staples. You might already have everything. Check your cabinets first!

• 1 cup (125g) all-purpose flour
• 1 ½ cups (150g) old-fashioned rolled oats (not quick oats!)
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• ½ cup (115g) unsalted butter, melted and slightly cooled
• ½ cup (100g) packed light brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg, at room temperature
• 1 ½ teaspoons pure vanilla extract
• 1 cup (170g) semi-sweet chocolate chips

Let’s Get Cooking! (The Step-by-Step)

Ready? Set your timer. We’re about 20 minutes from warm cookies. It’s that easy.

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This is a non-negotiable for easy cleanup.
2. In a medium bowl, whisk the flour, rolled oats, baking soda, and salt. Just mix it until it looks combined. Set it aside.
3. In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk it hard for about a minute. You want it to look smooth and shiny.
4. Beat in the egg and vanilla extract. Keep whisking until everything is one cohesive, creamy mixture.
5. Now, add your dry ingredients to the wet. Use a spatula or wooden spoon. Fold it all together. Stop mixing when you no longer see dry flour. Do not overmix!
6. Gently fold in the chocolate chips. Save a small handful to press on top of the dough balls later. It makes them look bakery-perfect.
7. Scoop the dough. I use a #40 cookie scoop (about 1.5 tablespoons). Roll them into rough balls. Place them 2 inches apart on your baking sheets. Press a few extra chips on top if you saved some.
8. Bake for 10-12 minutes. The edges should be golden, but the centers will look soft. They firm up as they cool! This is the key to a chewy center.
9. Let the cookies cool on the baking sheet for 5 full minutes. Then, move them to a wire rack to finish cooling. Or, you know, eat one immediately. I support that.

What to Serve With This Dish

These cookies are a full meal? Okay, maybe not. But they’re a stellar part of one!

For a quick “dessert board,” pair them with a cold glass of milk or a scoop of vanilla ice cream. For a breakfast cookie vibe, have one with a yogurt parfait or a smoothie. The fiber and protein will keep you going all morning. For another decadent, cozy option, try our Brown Butter Pumpkin Chocolate Chip Cookies.

They’re also the perfect lunchbox treat or after-school snack. Just saying.

Make This Recipe Your Own (Quick Swaps)

Got a different chip or nut in the pantry? Use it! This dough is your canvas.

Swap the Chocolate: Use dark chocolate chips, white chocolate chunks, or even peanut butter chips. M&M’s work great too for a pop of color.

Add Some Crunch: Stir in ½ cup of chopped walnuts, pecans, or even toasted coconut with the chocolate chips.

Boost the Fiber: Replace ¼ cup of the flour with whole wheat flour or ground flaxseed for an extra nutrient kick.

How to Store Leftovers (If You Have Any!)

Ha! Leftovers. But just in case you have superhuman willpower, here’s the plan.

Keep them in an airtight container at room temperature for up to 5 days. They might get softer, but they’re still delicious.

You can also freeze the baked cookies for up to 3 months. Or, freeze the dough balls on a sheet, then bag them. Bake straight from frozen, adding 1-2 extra minutes. Fresh cookies on demand!

NUTRITION INFORMATION

• Calories: ~180 kcal
• Carbohydrates: 23g
• Protein: 2g
• Fat: 9g
• Saturated Fat: 5g
• Fiber: 2g
• Sugar: 13g

FREQUENTLY ASKED QUESTIONS

Can I use quick oats instead of old-fashioned rolled oats?

I don’t recommend it. Quick oats are cut smaller. They absorb more moisture and can make the cookies dry or gummy. Old-fashioned oats give the best chewy texture.

Why is my dough so sticky?

That’s normal! The melted butter makes it that way. Just scoop and roll quickly. If it’s a hot day, pop the dough in the fridge for 10 minutes to firm up. It makes scooping easier.

My cookies spread too much. What happened?

Your butter was probably too warm. Make sure it’s just melted, not hot. Also, make sure your baking soda is fresh. An old leavener won’t work right.

See? I told you it was simple. You just made a batch of incredible cookies in less time than it takes to watch a sitcom.

You beat the 3 PM slump. You made your kitchen smell amazing. You won the day. That’s what busy cooking is all about. If you’re looking for a baked treat that sneaks in some veggies, our Pumpkin Zucchini Chocolate Chip Bread is a must-try.

Now, go enjoy your well-earned treat. And make sure to tell me all about it! Did you add nuts? Try a different chip? I want to know. Leave a comment and a rating below to let me know how your cookies turned out!