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Thick, chewy oatmeal chocolate chip cookies, no chilling, no mixer, just one bowl. Rolled oats keep them sturdy, melty chocolate keeps them irresistible, and the dough freezes perfectly for cookies on demand.
Here’s Why This Chocolate Chip Oatmeal Cookie Recipe Works
No mixer needed: Stir the dough together with a spoon or spatula; a hand mixer just speeds things up.
Skip the chill: Rolled oats give the dough enough structure to keep cookies from spreading.
Thick and chewy: The oat-to-flour balance makes them hearty and satisfying without being cakey.
Freezer-friendly: Scoop, freeze, and bake off warm cookies whenever you want.
If you’re into baking with whole grains, you might also like my spelt chocolate chip cookies for a nutty, rich twist on the classic.
Recipe Tips
Use old-fashioned oats: Quick oats break down too much during baking, giving the cookies a softer, almost cake-like texture. Old-fashioned oats hold their shape, giving them a hearty chew.
Measure flour correctly: Spoon it into the cup and level it off so the cookies stay soft, not dry.
Watch the bake time: Pull them when the edges are golden; the centers will set as they cool.
Give them space: They don’t spread much, but a little breathing room helps them bake evenly.
Chill if needed: For extra-thick cookies or a hot kitchen, refrigerate the dough for 30 minutes.
If you’re more of a raisin fan, my oatmeal raisin cookies are another option.
You can also check out my King Arthur chocolate chip cookies for a different spin on the classic.
Chocolate Chip Oat Cookies
These chocolate chip and oatmeal cookies are your chewy, golden-edged go-to. Loaded with oats and chocolate, they’re easy to throw together and even easier to stash in the freezer. Cookie craving: handled.
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Chocolate Chip Oatmeal Cookies
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Ingredients
- 1 cup butter, melted
- 1 ¼ cup brown sugar
- ½ cup granulated sugar
- 2 large large eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 3 cups old-fashioned rolled oats
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350°F and grease a couple of cookie sheets or line them with parchment paper.
- Add the melted butter, brown sugar, and granulated sugar to a mixing bowl. Beat until well blended.
- Beat in the eggs and vanilla extract.
- Sift the flour, baking soda, cinnamon, and salt over the sugar mixture and stir well or beat with an electric mixer.
- Stir in the rolled oats and chocolate chips.
- Scoop heaping tablespoons of dough onto a baking sheet. Keep the mounds of dough spaced 2 inches apart. Optional step: chill the dough for 30 minutes to prevent spreading. While I don’t find it necessary to chill the dough with this recipe, it is a helpful step if you have issues.
- Bake for 8 to 10 minutes until brown on the edges then cool on a cooling rack.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Spread way too much. Either chill dough or add an extra half cup of flour.
Thanks for your feedback! Adding more flour can help with spreading, but it can also affect the texture and flavor, so I don’t usually recommend it. Sometimes cookies spread due to mismeasuring flour or using nonstick spray. Chilling the dough is a great solution, though I’ve never had to do it myself for this recipe. I appreciate your feedback though and I will add a note to the recipe in case others have the same issue.
They look fantastic loaded with chocolate chips :-))
Thanks, Angie…they are fantastic!
I love oatmeal cookies. Although I love them with raisins I love them with chocolate chips, too.
oh yes they are also great with raisins 🙂