Oatmeal Chocolate Chip Cookies

24 cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

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


Oatmeal Chocolate Chip Cookies combine the best parts of two classic cookie flavors. Instead of Oatmeal Raisin Cookies, or Chocolate Chip Cookies, you have all the chewy texture and brown sugar sweetness of both, and they work so well with the semi-sweet chocolate.

Especially for families with kids, this recipe is a quick and easy swap for that everyone will love. 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. Take the hint and make these Oatmeal Chocolate Chip cookies instead, and you’ll have a cookie no kid will find objectionable.

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.

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.

Oatmeal Chocolate Chip Cookies dough


  • Using a combo of brown sugar and white sugar like, in a classic 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 that they are baking too thin.
  • Use a good quality baking sheet/cookie sheet and line with parchment paper or a silicone mat.

Oatmeal Chocolate Chip Cookies, rolled before baking



  • 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.
  • If the cookies are turning out flat, warm or room temperature butter is usually the reason. 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. It is a good idea to chill the dough in the refrigerator for at least 30 minutes before baking.
  • Make sure you use rolled oats and not instant oats, which can sometimes disintegrate into your batter throughout the cooking process and it also doesn’t really result in a good chewy cookie.

Oatmeal Chocolate Chip Cookies in stack, top-down view


  • Chocolate chips: Use white chocolate, milk chocolate, or dark chocolate in place of the semi-sweet chocolate chips. Butterscotch chips would also be delicious.
  • Nuts: Add a crunch to your Oatmeal Chocolate Chip Cookies by adding chopped walnuts, pecans, or peanuts.
  • Peanut butter cookies: What’s a better combo than chocolate and peanut butter? Add ¼ cup of smooth peanut butter to the wet ingredients before adding the eggs.
  • More flavor: You can also add in some ground cinnamon, or use dark brown sugar in place of light brown sugar for a deeper molasses flavor.
  • Gluten Free: Instead of using flour, grind instant oats into flour instead and use in place of flour and bake as directed.

Oatmeal Chocolate Chip Cookies in stack



  • 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 on a serving plate

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Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies are soft, chewy cookies, ready in just 20 minutes! Perfect for kids, parties, or holiday cookie exchanges.
Yield 24 cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
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


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



Calories: 131kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 27mg | Potassium: 70mg | Fiber: 1g | Sugar: 8g | Vitamin A: 130IU | Calcium: 12mg | Iron: 0.9mg
Keyword: oatmeal chocolate chip cookies

Oatmeal Chocolate Chip Cookies Collage

Photos from a previous version of this post.

Oatmeal Chocolate Chip CookiesOatmeal Chocolate Chip Cookie RecipeChocolate Chip Oatmeal Cookie

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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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!