There’s nothing quite like the warm, comforting aroma of freshly baked cookies filling your kitchen. These Oatmeal Chocolate Chip Cookies are the perfect blend of chewy, hearty oats and rich, melty chocolate chips. They’re simple to make, incredibly satisfying, and just the right amount of sweet. Trust me, after one bite, you’ll be making these on repeat!
Why You’ll Love Oatmeal Chocolate Chip Cookies
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a cozy night in, prepping lunchbox treats, or whipping up a batch to share, these cookies fit the occasion perfectly. Here’s why they’re a favorite:
Perfect Texture
Chewy on the inside, slightly crispy on the edges—these cookies have the ideal texture balance.
Pantry Staples
Made with simple ingredients you likely already have at home. No need for fancy add-ins!
Quick and Easy
A fuss-free recipe that comes together in minutes, making it great for spontaneous baking.
Customizable
Love nuts? Add some! Prefer raisins? Swap them in! This recipe is super adaptable to your taste.
Crowd-Pleasing
Whether for kids, adults, or guests, these cookies are always a hit.
Ingredients in Oatmeal Chocolate Chip Cookies
Here’s what makes these cookies irresistible:
Oats
The star ingredient, giving the cookies a hearty texture and a hint of nutty flavor.
Flour
Provides structure and helps achieve the perfect chewiness.
Butter
For rich flavor and a soft, melt-in-your-mouth texture.
Brown Sugar
Adds moisture and a deep caramel-like sweetness.
Granulated Sugar
Balances the sweetness and contributes to the crisp edges.
Eggs
Bind everything together and keep the cookies soft and chewy.
Vanilla Extract
Enhances the flavors with a warm, aromatic touch.
Baking Soda
Helps the cookies rise just enough for a light, airy texture.
Salt
Balances the sweetness and deepens the flavors.
Chocolate Chips
The best part! Melty, gooey chocolate in every bite.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat Your Oven
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the Wet Ingredients
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs and vanilla extract until well combined.
Combine the Dry Ingredients
In a separate bowl, whisk together the oats, flour, baking soda, and salt.
Mix Everything Together
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
Scoop and Bake
Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them evenly. Bake for 10-12 minutes, or until the edges are golden brown.
Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Then, grab one (or two!) and enjoy.
How to Serve Oatmeal Chocolate Chip Cookies
These cookies are perfect on their own, but here are some fun ways to serve them:
- With Milk: A classic pairing for the ultimate comfort treat.
- Ice Cream Sandwiches: Place a scoop of ice cream between two cookies for a decadent dessert.
- Dipped in Chocolate: Melt some chocolate and dip half of each cookie for an extra indulgence.
- Crumble Over Yogurt: Add crumbled cookies to yogurt for a sweet, crunchy topping.
- Gift Idea: Package them up in a cute tin or jar for a homemade gift.
Additional Tips
- Chill the Dough: For extra chewy cookies, chill the dough for 30 minutes before baking.
- Don’t Overbake: They might look slightly underdone when you take them out, but they’ll continue to firm up as they cool.
- Add Nuts: Chopped walnuts or pecans add a great crunch.
- Make It Healthier: Swap half the butter for applesauce or use coconut sugar for a refined sugar-free option.
- Storage Tips: Store cookies in an airtight container for up to a week. They also freeze well for up to 3 months!
FAQ Section
Can I use quick oats instead of rolled oats?
Yes, but rolled oats provide a better texture. Quick oats will make the cookies softer.
Can I make these cookies gluten-free?
Absolutely! Just use a gluten-free flour blend and certified gluten-free oats.
Can I swap out the chocolate chips?
Of course! Try white chocolate chips, raisins, or even peanut butter chips.
Can I make the dough ahead of time?
Yes! Store the dough in the fridge for up to 2 days before baking.
How do I freeze the cookie dough?
Scoop the dough onto a baking sheet and freeze until solid. Transfer to a freezer bag and bake straight from frozen, adding a couple of extra minutes to the baking time.
Why are my cookies flat?
If your butter was too soft or melted, the cookies may spread too much. Try chilling the dough before baking.
Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect the texture.
How do I make them dairy-free?
Use dairy-free butter and chocolate chips.
What’s the best way to reheat cookies?
Warm them in the microwave for 10 seconds or pop them in a 300°F oven for a few minutes.
Can I double the recipe?
Yes! Just make sure to bake in batches so they cook evenly.
Final Thoughts
Oatmeal Chocolate Chip Cookies are a timeless classic that never disappoints. With their chewy texture, sweet chocolatey goodness, and comforting oat flavor, they’re the perfect treat for any occasion. Whether you’re baking for family, friends, or just yourself, these cookies are bound to become a favorite. Give them a try and let me know what mix-ins you love adding!
Print
Oatmeal Chocolate Chip Cookies
- Prep Time: 1
- Cook Time: 15 minutes
- Total Time: 16 minutes
- Yield: 12 cookies 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Chocolate Chip Oatmeal Breakfast Cookies are a healthy, gluten-free way to start your day! Made with rolled oats, mashed bananas, and naturally sweetened with maple syrup, they’re soft, chewy, and perfect for meal prep. Great for a grab-and-go breakfast or a quick snack!
Ingredients
- 1 cup mashed banana (about 2-3 large overripe bananas)
- 1/2 cup all-natural creamy almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups gluten-free rolled oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together mashed banana, almond butter, maple syrup, and vanilla extract until smooth.
- Add dry ingredients: Stir in rolled oats, cinnamon, and sea salt. Fold in the chocolate chips until evenly distributed.
- Shape cookies: Scoop about ¼ cup of the mixture for each cookie, placing them on the baking sheet. Flatten slightly, as they won’t spread while baking.
- Bake: Bake for 12–15 minutes or until the edges turn slightly golden brown.
- Cool & store: Let cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack. Store in the fridge for up to a week or freeze for up to 2 months.
Notes
- Use peanut butter or cashew butter instead of almond butter if desired.
- Swap chocolate chips for raisins, chopped nuts, or dried cranberries for variety.
- These cookies are naturally sweetened—for extra sweetness, add 1–2 tbsp coconut sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg