Easy Chocolate Chip Oatmeal Cookies
I love this classic Chocolate Chip Oatmeal Cookie Recipe! It marries the wholesome goodness of oats with the indulgent sweetness of chocolate chips for an irresistibly perfect treat.
Easy Chocolate Chip Oatmeal Cookies Recipe
Indulge in the timeless classic of Chocolate Chip Oatmeal Cookies, where the chewiness of oats meets the melty joy of chocolate chips in every bite.
These cookies strike the perfect balance between wholesome oats and rich chocolate, making them an irresistible treat for any morning or afternoon tea.
These cookies blend the hearty texture of old-fashioned oats with the decadent sweetness of dark chocolate chips, creating a delightful snack that’s as comforting as it is satisfying!
How to Make Chocolate Chip Oatmeal Cookies (with photos)
A full and detailed recipe card is at the bottom of this post.
Combine Dry Ingredients: In a small mixing bowl, add the flour, baking soda, and salt. Whisk until well combined.
Cream Butter and Sugars: In a large mixing bowl, add softened butter and both sugars. Beat on high for 2 minutes until well combined, pale, and fluffy. Scrape down the sides.
Incorporate Egg and Vanilla: Add the egg and vanilla, beating for 15 seconds until well combined.
Mix in Oats: Pour in oats and beat on low speed for 10 seconds until just incorporated into the dough.
Add Flour Mixture: Add the dry flour mixture, beating for on low speed for 15 seconds until a dough forms without over-mixing.
Chocolate Chips: Fold in chocolate chips using a spatula until evenly distributed.
Chill & Preheat Oven: Cover and chill the dough in the fridge for 30 minutes. While the dough chills, preheat the oven to 180ºC (356ºF) and line a baking sheet with parchment paper.
Form Cookies: Roll about 1 heaping tablespoon (300g/1 oz.) of dough into a ball, flatten in your palms and place on the baking sheet. Leave a small gap between each cookie.
Bake & Cool: Bake for 12-14 minutes until the edges are golden and the tops are set. Allow to cool on the tray for 5 minutes, then transfer to a wire rack. Enjoy!
Expert Tips
- Measure your ingredients correctly, especially the flour. Too much flour = hard cookies.
- Room Temperature Ingredients: Have your butter and egg at room temperature before starting. This ensures they emulsify properly with the rest of the ingredients.
- Rolled Oats: Use old-fashioned rolled oats for the best texture. Quick oats can make the cookies too soft, and steel-cut oats are too hard for this recipe.
- Chilling the Dough: Always chill the dough before baking. This helps control the spread of the cookies, ensuring they’re thick and chewy.
Can I use quick oats instead of rolled oats?
Whole old-fashioned rolled oats are recommended for their texture, but quick oats can be used in a pinch; just expect a slightly softer cookie.
How do I prevent my cookies from spreading too much?
Chilling the dough is crucial. Also, ensure your baking soda is fresh and measure your ingredients accurately.
Storage Instructions
Store: In an airtight container at room temperature for up to 1 week.
Freezing: Freeze cookie dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake straight from the freezer, adding a couple of extra minutes to the baking time. Baked cookies can also be frozen in an airtight container for up to 3 months.
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Easy Chocolate Chip Oatmeal Cookies
Ingredients
- 1 cup (150g/5.3 oz.) all-purpose flour, scoop & leveled
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 125 g unsalted butter, softened to room temperature
- 1/2 cup packed light brown sugar, how to pack
- 1/4 cup granulated sugar, golden/raw or white
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup semi-sweet or milk chocolate chips
Instructions
- Combine Dry Ingredients: In a small mixing bowl, add the flour, baking soda, and salt. Whisk until well combined.
- Cream Butter and Sugars: In a large mixing bowl, add softened butter and both sugars. Beat on high for 2 minutes until well combined, pale, and fluffy. Scrape down the sides.
- Incorporate Egg and Vanilla: Add the egg and vanilla, beating for 15 seconds until well combined.
- Mix in Oats: Pour in oats and beat on low speed for 10 seconds until just incorporated into the dough.
- Add Flour Mixture: Add the dry flour mixture, beating for on low speed for 15 seconds until a dough forms without over-mixing.
- Chocolate Chips: Fold in chocolate chips using a spatula until evenly distributed.
- Chill: Cover and chill the dough in the fridge for 30 minutes.
- Preheat Oven: While the dough chills, preheat the oven to 180ºC (356ºF) and line a baking sheet with parchment paper.
- Form Cookies: Roll about 1 heaping tablespoon (300g/1 oz.) of dough into a ball, flatten in your palms and place on the baking sheet. Leave a small gap between each cookie.
- Bake: Bake for 12-14 minutes until the edges are golden and the tops are set.
- Cool: Allow to cool on the tray for 5 minutes, then transfer to a wire rack. Enjoy!
Notes
- Store: In an airtight container at room temperature for up to 1 week.
- Freezing: Freeze cookie dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake straight from the freezer, adding a couple of extra minutes to the baking time. Baked cookies can also be frozen in an airtight container for up to 3 months.