Oatmeal and chocolate chips are a classic pairing, and this recipe gets the balance right. The edges bake up lightly crisp, the centers stay soft and chewy, and a good amount of salt keeps the buttery, chocolatey flavor from tasting flat. The dough is easy to mix, and an optional chill makes the cookies even better.
Quick facts
- Prep time: 15 minutes
- Chill time: 1 hour to overnight (optional, but recommended)
- Bake time: 8 to 10 minutes
- Makes: 24 cookies
Ingredients
- 1 cup all-purpose flour (120g)
- 1/2 tsp baking soda (3g)
- 1/2 tsp salt (5g)
- 1/2 cup unsalted butter, room temperature (113g)
- 1/3 cup granulated sugar (65g)
- 2/3 cup light-brown sugar (140g), packed
- 2 tsp pure vanilla extract (10mL)
- 1 large egg
- 1 1/2 cups rolled oats (135g)
- 1 cup semisweet chocolate chips (150g)
How to Make Oatmeal Chocolate Chip Cookies
Part 1: Make the Dough
1. Mix the dry base. In a medium bowl, whisk together the flour and baking soda. Set it aside.
2. Cream the butter and sugars. Beat the butter with both sugars on medium speed until the mixture looks light and fluffy.
3. Add the flavorings and egg. Reduce the mixer to low and add the salt, vanilla, and egg. Beat for about 1 minute, until well combined.
4. Add the flour. Mix in the flour mixture until it’s almost fully incorporated.
5. Stir in the oats and chocolate. Fold in the oats and chocolate chips by hand until evenly distributed.
Part 2: Chill
6. Refrigerate. Chill the dough for at least 1 hour, or up to overnight.
Part 3: Shape and Bake
7. Preheat and prep. Heat the oven to 375°F and line your baking sheets with parchment paper.
8. Scoop the dough. Use a small cookie scoop to portion heaping tablespoon-sized balls, placing them about 2 inches apart on the sheets.
9. Bake. Bake for 8 to 10 minutes, until the edges are golden but the centers still look soft.
10. Cool. Let the cookies rest on the baking sheet for 1 to 2 minutes, then move them to a wire rack to cool completely.
Tips for the Best Cookies
Measure the flour carefully. Too much flour is the most common cookie mistake. A kitchen scale is the most accurate option. Otherwise, fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off with a knife.
Chill if you can. The wait is optional, but it gives you thicker cookies with better flavor.
Pull them at the right moment. The cookies are ready once the edges start to brown. The centers shouldn’t look raw, but they won’t be fully set either, and they’ll finish firming up as they cool.
Add nuts for crunch. Toasted walnuts work well here. Stir in 1/2 to 1 cup of chopped nuts along with the oats and chocolate chips.
Space the dough balls. Two inches between them gives the cookies room to spread evenly.
Final Thoughts
These oatmeal chocolate chip cookies are a dependable, crowd-pleasing recipe. They come together in about half an hour, use basic ingredients, and have the crisp-edged, chewy-centered texture people look for. Try them with and without the chill to see which you prefer, and let me know how they turn out.