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chocolate chip oatmeal cookies stacked and served with a glass of milk
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5 from 1 vote
Nutrition Facts
Chocolate Chip Oatmeal Cookies
Amount Per Serving (1 cookie)
Calories 166 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 84mg4%
Potassium 83mg2%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 11g12%
Protein 2g4%
Vitamin A 170IU3%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:37 cookies
Chocolate Chip Oatmeal Cookies
Prep Time:
10 mins
Cook Time:
12 mins
Total Time:
22 mins
 

I am absolutely obsessed with these delicious chocolate chip oatmeal cookies! They have 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 classic oatmeal cookie that will have everyone coming back for seconds!

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 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
  1. 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.

  2. Add the salt and oats and mix on low until just combined.

  3. 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.

  4. 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.
  5. 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!

  6. 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!
Recipe Notes

Storing cookies. Baked cookies will keep in an airtight container or zip-top baggie for about 1 week, but I can’t imagine them lasting that long! See post for information on making cookies ahead of time and freezing cookies. 

 

Photos by Sasha at Eat Love Eats.

Author: Kim
Course: Dessert
Cuisine: American
Keyword: chewy oatmeal cookies, oatmeal chocolate chip cookies, oatmeal cookies

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