Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies are perfect soft, chewy cookies, ready in just 20 minutes! Perfect for kids, parties, or holiday cookie exchanges.

There’s nothing better than a warm Chocolate Chip Cookie, except maybe if you add oatmeal! This quick, easy recipe is guaranteed to be one of your favorite Cookie Recipes.

Oatmeal Chocolate Chip Cookies in stack


Plus, since the base of the cookie is such a classic oatmeal flavor, you can change up the chocolate chips next time to your favorite flavors including: white chocolate chips, chopped nuts, sometimes a 1/4 cup of peanut butter, some ground cinnamon or instead of light brown sugar or you can even use dark brown sugar in place of light brown sugar for a deeper molasses flavor.

Oatmeal Raisin Cookies are definitely a favorite, but this recipe is a close second and a quick and easy swap for the rest of the family. Many families only make the raisin variety until they start seeing raisins covered in crumbs on plates around the table once the kids were done.

Lesson learned. Kids love cookies and you’ll be left with a plate of cookie covered raisins. Point taken. Swap out the raisins for chocolate chips and you’ll have a cookie no kid will find objectionable.

Oatmeal Chocolate Chip Cookies on cutting board


  • Using a combo of brown sugar and white sugar like in my chocolate chip cookie recipe makes the best cookies.
  • Under bake by 1-2 minutes if you find your cookies are coming out more crisp than you’d like.
  • If you like your cookies crispy bake them for 12-13 minutes.
  • If you mix the flour too much in the recipe the cookies can be too dry.
  • If you scoop your flour instead of spooning it into your measure it can be too dry.
  • Refrigerate your cookie dough to keep the cookies thicker if you find they are baking too thin.
  • Use a good quality baking sheet/cookie sheet and line with parchment paper/silicone mat.

Oatmeal Chocolate Chip Cookies dough


Instead of using flour, grind instant oats into flour instead and use in place of flour and bake as directed.

More PERFECT HOLIDAY Cookie Recipes:


Warm butter/Room temperature butter is usually the reason behind flat cookies. You need the steam from the cold butter to give the cookies that extra bit of lift to help give the extra height to these cookies. Be sure you don’t skip the refrigerating process in this recipe.

I find instant oats can sometimes disintegrate into my batter throughout the cooking process and it also doesn’t really result in a good chewy cookie. Stick with the rolled oats, you won’t be disappointed.


Oatmeal Chocolate Chip Cookies in stack, top-down view


If you follow the recipe, it will make perfectly delicious cookies, but the chocolate chips might sink inside and be hidden in the cookies. If you’re interested in a hack to make perfect-looking cookies with chocolate chips prominently displayed, read on!

Make the dough with only 2/3rds of the chocolate chips mixed in, setting the remaining third aside. Then refrigerate the dough for 30 minutes to an hour, this will make it easier to roll into dough balls. Roll the dough into 1-inch balls and refrigerate again for another 15-30 minutes.

Oatmeal Chocolate Chip Cookies, rolled before baking

When you’re ready to bake, place the remaining chocolate chips in a large bowl and roll them on the outside of the cookie dough balls. This ensures that some chocolate chips will remain on the outside of the cookies, leaving them picture-perfect.


  • Use an electric mixer to beat the butter and sugar well until very light and fluffy before adding in the flour mixture and the chocolate chips.
  • Let your cookies cool completely on a wire rack instead of on the baking sheet. I only let them cool on the baking sheet for a couple minutes to firm up before removing them.
  • Using a cookie scoop ensures all your cookies will be the same size.
  • Instead of using a stand mixer you can use a large bowl and hand mixer since you only need to beat butter with sugar and the rest of the ingredients only need to be barely combined.

More CHOCOLATE CHIP Cookie Recipes:


  • Serve: Keep Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for up to 2 days.
  • Store: Your cookies will last in the fridge for up to a week before getting stale. To get your cookies chewy again, microwave for about 15 seconds.
  • Freeze: Freeze your cookie dough or baked cookies for up to 2 months in an airtight container. Freeze cookie dough on a baking sheet for about an hour before transferring to a freezer bag.

Oatmeal Chocolate Chip Cookies in stack

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Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies are perfect soft, chewy cookies, ready in just 20 minutes! Perfect for kids, parties, or holiday cookie exchanges.

Course Dessert
Cuisine American
Keyword oatmeal chocolate chip cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 cookies
Calories 131 kcal
Author Sabrina Snyder


  • 8 tablespoons unsalted butter , softened
  • 1/3 cup sugar
  • 1/3 cup brown sugar , packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups old fashioned oats (not quick oats)
  • 1 cup semi-sweet chocolate chips


  1. Preheat the oven to 350 degrees and to your stand mixer add the butter and sugar on medium speed beating until light and fluffy for 1-2 minutes.

  2. Add in the egg and vanilla until well mixed then on low speed add in the flour, salt, and baking soda until just combined.

  3. Add in the oats and chocolate chips until just combined on low speed and using a 2 tablespoon measure scoop the dough onto a baking sheet and bake for 8-9 minutes.

Nutrition Facts
Oatmeal Chocolate Chip Cookies
Amount Per Serving
Calories 131 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 17mg6%
Sodium 27mg1%
Potassium 70mg2%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 130IU3%
Calcium 12mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Oatmeal Chocolate Chip Cookies collage

Photos from a previous version of this post.

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. Thank you for catching that. They recipe should include 1/4 teaspoon of salt. I’ve edited the recipe card to include it now.

  1. I made these cookies tonight exactly per the recipe. Terrible! Flat and runny, poor flavor (needed salt) and too many chocolate chips. Looked nothing like the photo.

    1. I made these today and same thing happened to me. Flat and melted. I even put the dough in the fridge before baking so the form would hold.

  2. My literal weakness. My mom used to make these every Sunday night – cant wait to try and see if they come out like hers!