Oatmeal Chocolate Chip Cookies
Posted Mar 26, 2025
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These oatmeal chocolate chip cookies are buttery with crisp edges, soft & chewy centers and chocolate chips in every bite. They’re easy to make- no chilling required!
I take great care to create the most delicious cookie recipes on the internet (my chocolate chip cookies have over 12,000 5-star reviews) – and these perfect chocolate chip oatmeal cookies are truly the best.
There are a few things that set them apart from other oatmeal chocolate chip cookies. One, the generous amount of vanilla and dash of cinnamon in the dough make them irresistibly flavorful.
Two, they’re baked at a slightly higher temperature for a shorter time which yields cookies with the perfect texture – gooey on the inside with crisp edges.
Three, they’re incredibly easy to make and don’t require any chilling (although you can chill them if you prefer). So, you can have the most delicious, buttery, chocolate chip oatmeal cookies ready to eat in under 20 minutes.
Oatmeal Chocolate Chip Cookies: Ingredients & Substitutions
Here are some tested substitutions you can make for the ingredients in this recipe.
- All-purpose flour. Gluten-free flour is a great substitute!
- Salted butter. unsalted butter and coconut oil both work well (if you use coconut oil, make sure it’s softened and then chill the dough).
- Granulated sugar. white sugar and organic cane sugar are the best choices.
- Light brown sugar. Use dark brown sugar if you’d like!
- Old-fashioned oatmeal. quick cooking oats work well in place of old fashioned, just decrease the amount by ¼ cup.
- Semisweet chocolate chips. use your favorite kind of chocolate chips – milk, dark, even white or use butterscotch chips and make these scotchies! Or you can make my famous classic oatmeal cookies or oatmeal raisin cookies!
How to Make Oatmeal Chocolate Chip Cookies
We will walk through this chocolate chip oatmeal cookies recipe step-by-step, and be sure to watch the video for further guidance. I also have an FAQ section above the recipe card to answer common questions.
Begin by preparing two cookie sheets. Line them with parchment paper or silicone baking mats. Also, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Then, combine the dry ingredients (flour, salt, cinnamon, baking soda and baking powder), in a bowl to use later.
You could always skip this step and just add the dry ingredients over the combined wet ingredients later on if you prefer. I like mix them together first to make sure they are combined well so they’re added evenly to the dough.
Then, beat the butter and sugars together. Technically you can mix this recipe by hand, however it’s much easier to beat it in a standing mixer, or in a large bowl with a handheld mixer.
You need to beat the butter and sugars together for a full minute to ensure the sugar begins to dissolve and to avoid grainy cookies.
After 1 minute, add the egg and vanilla and beat for an additional minute. Again, I can’t stress the importance of the beating to avoid grainy cookies and undissolved sugar! The dough should be light and fluffy (see the photo below).
Then, add the dry ingredients. This time you just want to beat until the flour mixture is incorporated. I suggest starting on low speed and increasing to high so the ingredients don’t spill out of the mixing bowl.
Next, beat in the oatmeal on medium speed until it’s incorporated into the dough.
Types of Oatmeal
This recipe calls for old-fashioned oats for a chewy texture. You can use quick-cooking oats for a lighter texture (still chewy but just a little less), just decrease the amount by ¼ cup. I don’t suggest using steel cut oats in this recipe.
Lastly, add the chocolate chips and stir them in on low speed until they’re evenly distributed throughout the dough.
Then, use a 2 Tablespoon cookie scoop to measure out portions of cookie dough. I always recommend using a cookie scoop to ensure all your cookies are the same size and bake evenly.
Place the cookie dough balls evenly spaced on the prepared baking sheets (8 cookies per baking sheet).
If you like your chocolate chip oatmeal cookies a little flatter, gently press down the tops of each dough ball very slightly. Or, if you like them nice and thick, skip this step.
Then, bake the oatmeal chocolate chip cookies in the preheated oven for 8 to 10 minutes depending on your preferences. I always bake them closer to 8 minutes for delicious gooey cookies. If you prefer them slightly crispier, then bake a little longer.
You will know they are done when the tops look set and the edges are just barely becoming golden brown.
Let the chocolate chip oatmeal cookies sit on the baking sheet for about 5 to 10 minutes before transferring them to a wire rack to cool completely. Or, enjoy them slightly warm (my favorite).
Serve
Serve these oatmeal chocolate chip cookies room temperature (or slightly warm like stated above). Dunk them in a big glass of milk or put them on a cookie tray with more of your favorite cookie recipes like these chocolate chip cookies, cut out sugar cookies or peanut butter cookies.
Store
Store oatmeal chocolate chip cookies in an airtight container at room temperature for up to 3 days. You can always reheat the cookies in the microwave for a few seconds to restore that fresh-from-the-oven taste and texture.
Freeze
You can freeze baked cookies in an airtight container for up to 1 month. I like to wrap them nice and tight with plastic wrap to ensure they won’t dry out.
Or, I freeze rolled cookie dough balls in an airtight container for up to 2 months. Remove them from the freezer to thaw to room temperature before baking according to the recipe instructions.
Chocolate Chip Oatmeal Cookies Recipe FAQS
Absolutely, you can double or triple this recipe by clicking the “2X” or “3X” buttons in the recipe card.
I suggest using old-fashioned oats for the most traditional taste and texture. If you decide to use quick-cooking oatmeal, decrease the amount by ¼ cup.
Yes! Follow this post which shows you how to brown butter, and then use it in place of the butter in this recipe.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Chocolate Chip Oatmeal Cookies
Equipment
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups old-fashioned oatmeal
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Combine the flour, baking soda, baking powder, salt and cinnamon in a medium bowl, then set the dry ingredients aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the softened butter, granulated sugar and brown sugar on medium-high speed for 1 minute.
- Add the egg and vanilla and beat on medium-high speed for 1 minute.
- Then, add the dry ingredient mixture and beat to combine.
- Add the oatmeal and beat on medium speed until incorporated.
- Stir in the chocolate chips on low until evenly distributed throughout the dough.
- Use a 2 Tablespoon cookie scoop to measure out portions of dough.
- Roll the dough into balls and place evenly spaced on the prepared cookie sheets (8 or 9 per cookie sheet).
- Gently press down the tops of the oatmeal cookies until they are slightly flattened (if you want thicker cookies, skip this step).
- Bake in the preheated oven for 8-10 minutes until the top is just set and the edges are lightly browned.
- Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.
Video
Notes
- Salted butter. unsalted butter and coconut oil (use softened coconut oil and chill the dough for 1 hour before baking).
- Granulated sugar. white sugar and organic cane sugar.
- Light brown sugar. dark brown sugar and coconut sugar.
- Old-fashioned oatmeal. if using quick cooking oats decrease the amount by ¼ cup.
- Semisweet chocolate chips. use your favorite kind of chocolate chips – milk, dark, even white or use butterscotch chips. Or, try my classic oatmeal cookies or oatmeal raisin cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
