Name: Oatmeal Chocolate Chip Cookies
Prep time: 20 min
Cook time: PT-496773H26M13S
Total time: PT-496773H26M13S
Cuisine: American
Ingredients: 1 cup all-purpose flour (120g); 1/2 teaspoon baking soda (3g); 1/2 teaspoon salt (5g); 1/2 cup unsalted butter, room temperature (113g); 1/3 cup granulated sugar (65g); 2/3 cup light brown sugar, packed (140g); 2 teaspoons pure vanilla extract (10mL); 1 large egg; 1 1/2 cups rolled oats (135g); 1 cup semisweet chocolate chips (150g)

Jump to Recipe·Print Recipe

These oatmeal chocolate chip cookies are one of my favorite ways to combine the cozy texture of old-fashioned oats with plenty of rich chocolate. I make them with a buttery brown sugar cookie dough, hearty rolled oats, and semisweet chocolate chips. After chilling the dough, I bake the cookies just until the edges turn lightly golden, leaving the centers wonderfully soft and chewy.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour (120g)

½ teaspoon baking soda (3g)

½ teaspoon salt (5g)

½ cup unsalted butter, room temperature (113g)

⅓ cup granulated sugar (65g)

⅔ cup light brown sugar, packed (140g)

2 teaspoons pure vanilla extract (10mL)

1 large egg

1 ½ cups rolled oats (135g)

1 cup semisweet chocolate chips (150g)

Directions

I start by whisking the all-purpose flour and baking soda together in a medium bowl, then I set the mixture aside.

In a large mixing bowl, I beat the softened butter, granulated sugar, and packed light brown sugar on medium speed until the mixture becomes light and fluffy.

I reduce the mixer to low speed and add the salt, vanilla extract, and egg. I continue beating for about 1 minute, or until everything is well combined.

I gradually add the flour mixture to the wet ingredients and mix just until the flour is almost completely incorporated. I avoid overmixing at this stage so the cookies stay tender.

I fold in the rolled oats and semisweet chocolate chips until they are evenly distributed throughout the dough.

I cover the cookie dough and refrigerate it for at least 1 hour. When I have extra time, I can leave it in the refrigerator overnight.

When I am ready to bake, I preheat the oven to 375°F (190°C) and line my baking sheets with parchment paper.

Using a small cookie scoop or approximately 2 tablespoons of dough per cookie, I scoop rounded portions onto the prepared baking sheets, leaving about 2 inches between each one.

I bake the cookies for 8 to 10 minutes. I look for lightly golden edges while keeping the centers soft.

I leave the freshly baked cookies on the baking sheet for 1 to 2 minutes before carefully transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes approximately 24 oatmeal chocolate chip cookies.

Prep time: 20 minutes

Chill time: At least 1 hour

Cooking time: 8–10 minutes per batch

Listed total time: 30 minutes, excluding chilling

Servings: 24 cookies

Calories: Approximately 150 kcal per serving

I keep in mind that the dough needs to chill for at least 1 hour, so the actual elapsed time is longer than the listed 30-minute prep-and-cooking total.

Variations

I can easily customize these oatmeal chocolate chip cookies depending on what I have in my pantry. For extra crunch, I like adding chopped walnuts or pecans to the dough. I can also replace some or all of the semisweet chocolate chips with dark chocolate, milk chocolate, or white chocolate chips.

When I want even more texture, I add raisins or dried cranberries along with the chocolate. A small sprinkle of flaky sea salt on top of each cookie before or immediately after baking also gives me a delicious sweet-and-salty contrast.

For a warmer flavor, I sometimes add a little ground cinnamon to the dry ingredients. It pairs especially well with the oats, brown sugar, and chocolate.

Storage/Reheating

I store completely cooled oatmeal chocolate chip cookies in an airtight container at room temperature. For the best texture and flavor, I enjoy them within about 4 to 5 days.

For longer storage, I freeze the baked cookies in a freezer-safe container or bag. I separate layers with parchment paper when necessary and keep them frozen for up to about 3 months.

I can also freeze portions of unbaked cookie dough. I scoop the dough into individual portions, freeze them until firm, and then transfer them to a freezer-safe container. This makes it easy for me to bake a small batch whenever I want freshly baked cookies.

When I want a stored cookie to taste warm and soft again, I microwave it briefly for about 10 seconds. If it is frozen, I let it thaw first or warm it gently until the center is soft.

FAQs

Why do I need to chill oatmeal chocolate chip cookie dough?

I chill the dough because it firms up the butter and gives the ingredients time to settle together. This helps reduce excessive spreading during baking and can give me thicker, chewier cookies. I chill this dough for at least 1 hour, although leaving it overnight works well too.

Can I use quick oats instead of rolled oats?

I prefer rolled oats because their larger flakes give these cookies their hearty, chewy texture. Quick oats are more finely processed and can produce a softer, less textured cookie. If I want the intended texture, I stick with rolled oats.

How do I keep my oatmeal chocolate chip cookies soft and chewy?

I make sure not to overbake them. I remove the cookies when their edges are lightly golden but their centers still look soft. They continue to set while resting on the hot baking sheet, so waiting until the centers look completely firm can result in drier cookies.

Can I make the cookie dough ahead of time?

Yes. I can prepare the dough, cover it well, and refrigerate it overnight, making this an easy recipe to prepare in advance. For longer storage, I prefer portioning and freezing the dough so I can bake individual cookies or small batches later.

Can I freeze oatmeal chocolate chip cookies?

Yes. I let my cookies cool completely before placing them in a freezer-safe container or bag. I can freeze them for up to about 3 months and thaw them at room temperature whenever I want one. A few seconds of gentle reheating can help restore that soft, freshly baked texture.

Conclusion

These oatmeal chocolate chip cookies give me everything I want from a homemade cookie: crisp, lightly golden edges, soft centers, chewy oats, and plenty of chocolate in every bite. The combination of brown sugar, vanilla, butter, rolled oats, and semisweet chocolate creates a comforting cookie that feels both classic and satisfying.

I especially like that I can prepare the dough ahead of time and keep it chilled until I am ready to bake. Whether I make a full batch for family and friends or freeze portions of dough for later, this is a simple oatmeal chocolate chip cookie recipe I can return to whenever I am craving a warm homemade treat.