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Chocolate chip oatmeal cookies stacked on parchment paper.

Chocolate Chip Oatmeal Cookies

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Delicious Chocolate Chip Oatmeal Cookies with a slightly crisp exterior and a soft and chewy center with the most incredible sweet, nutty flavor and that wonderful texture of oatmeal in every bite. An easy, irresistible treat that will have everyone coming back for seconds!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 37 cookies
Calories 166
Author Kim

Ingredients

  • 1 cup (2 sticks; 230g) unsalted butter softened to room temperature
  • 1 cup (200g) light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs at room temperature
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon salt
  • 3 cups (240g) quick oats
  • 1 1/2 cups (190g) all-purpose flour 
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (250g) semi-sweet chocolate chips or semi-sweet mini morsels
  • optional: 1 cup chopped nuts (walnuts, pecans, or macadamia nuts)

Instructions

  • Preheat oven to 350ºF. Using a hand mixer or a stand mixer, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and vanilla; mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  • Add the salt and oats and mix on low until just combined.
  • In a separate medium mixing bowl, whisk the flour and baking soda together so there are no lumps. Add this mixture to the dough and mix gently but don’t overmix. Fold in the chocolate chips (and nuts if using). Dough will be thick and sticky. You can chill for about 30 minutes, so it isn't so sticky or proceed with the recipe.
  • Scoop dough out using a 1/8 cup measuring cup or 2-tablespoon cookie scoop, and roll into balls. Lay six dough balls on a cookie sheet lined with parchment paper or a silicone mat.
  • Bake for 10-13 minutes or just until edges are set. Do not over bake! Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, you can press a few more chocolate chips into the tops for presentation!
  • For optimal chewiness, let cookies cool completely! If you’re less into chewiness and more into doughiness, then disregard my advice. I personally love them cooled and super chewy! Enjoy!

Notes

  • Freezing the dough. Scoop out balls of dough. Flash freeze the balls on a pan for about 30 minutes and then place them in a freezer-safe baggie for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. 
  • Make ahead dough. If you are wanting to prep just several days ahead, you can keep batter in an airtight container in the refrigerator for up to 4 days.
  • Freezing baked cookies. Store in a freezer-safe container or baggie, and freeze for up to 3 months.
  • Storing. Leftover cookies will keep in an airtight container or zip-top baggie for about 1 week, but I can’t imagine them lasting that long!
 

Nutrition

Serving: 1cookie | Calories: 166kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 84mg | Potassium: 83mg | Fiber: 1g | Sugar: 11g | Vitamin A: 170IU | Calcium: 16mg | Iron: 1mg