Chocolate Chip Oatmeal Cookies

Introduction

There’s something truly comforting about a warm, chewy cookie fresh out of the oven, and chocolate chip oatmeal cookies are the perfect combination of nostalgic flavors and hearty texture. With the richness of chocolate chips and the wholesome chew of oats, these cookies strike the right balance between indulgence and satisfaction.

This recipe is easy enough for beginner bakers but delicious enough to impress family and friends. It’s versatile too—great for after-school snacks, holiday treats, or a sweet pairing with your morning coffee.

Unlike plain cookies, oatmeal cookies bring an added layer of heartiness and texture, while the chocolate chips add bursts of sweetness in every bite. Whether you like them soft and chewy or slightly crisp at the edges, this recipe will give you the best of both worlds.

Cooking Time and Serving

• Prep Time: 15 minutes

• Cook Time: 12–15 minutes

• Total Time: 30 minutes

• Servings: About 24 cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 3 cups old-fashioned rolled oats

• 1 ½ cups semisweet chocolate chips

How to Make Chocolate Chip Oatmeal Cookies

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Cream butter and sugars in a large mixing bowl until light and fluffy.

3. Add eggs and vanilla, mixing until well combined.

4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

5. Gradually add dry ingredients to the wet mixture until just combined.

6. Fold in oats and chocolate chips with a spatula.

7. Scoop dough (about 2 tablespoons each) onto prepared baking sheets, leaving 2 inches between cookies.

8. Bake for 12–15 minutes, or until edges are golden brown but centers still look slightly soft.

9. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

• For chewier cookies, slightly underbake and let them finish setting on the hot baking sheet.

• You can substitute raisins or dried cranberries for some (or all) of the chocolate chips.

• Adding ½ teaspoon of cinnamon gives the cookies a cozy, spiced flavor.

FAQs

Q: Can I use quick oats instead of rolled oats?
A: Yes, but the texture will be softer and less chewy. Rolled oats give the best results.

Q: Can I freeze the dough?
A: Absolutely! Scoop dough balls, freeze on a tray, then store in a bag. Bake straight from frozen, adding 1–2 minutes to the cook time.

Q: How do I store these cookies?
A: Keep them in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.

Nutrition (Per Serving – 1 cookie, based on 24 servings)

Disclaimer

Enjoy these cookies in moderation as part of a balanced diet. This recipe contains common allergens such as gluten, dairy, and eggs. Always check ingredients carefully if you have food allergies.