Oatmeal Chocolate Chip Cookies Recipe (2024)

By Genevieve Ko

Oatmeal Chocolate Chip Cookies Recipe (1)

Total Time
40 minutes
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These taste distinctly homemade: much smaller than giant, thick bakery-style disks and more delicate, with just enough buttery dough to bind the chocolate and oats. Mixing by hand turns out cookies that are crisp at the edges and tender in the centers. These can be mixed and baked in under an hour, but the dough balls also can be packed in an airtight container and refrigerated for up to 3 days, or frozen for up to a month. You can bake them from ice-cold, though they’ll need a few more minutes to turn golden brown.

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Yield:2 to 3 dozen cookies

  • ¾cup/100 grams all-purpose flour
  • ½teaspoon baking soda
  • ½teaspoon fine sea salt
  • 8tablespoons/114 grams unsalted butter, softened
  • ½cup/94 grams packed brown sugar
  • ¼cup/59 grams granulated sugar
  • 1large egg, at room temperature
  • 2tablespoons heavy cream or milk
  • 2teaspoons pure vanilla extract
  • cups/134 grams old-fashioned rolled oats
  • 1cup/189 grams semi-sweet chocolate chips
  • ½cup/63 grams chopped pecans or walnuts (optional)

Ingredient Substitution Guide

Nutritional analysis per serving (30 servings)

127 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 2 grams protein; 65 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Oatmeal Chocolate Chip Cookies Recipe (2)


  1. Step


    Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.

  2. Whisk the flour, baking soda and salt in a small bowl. Mix the butter and both sugars in a large bowl with a wooden spoon until creamy. Beat in the egg until incorporated, then stir in the cream and vanilla.

  3. Step


    Add the flour mixture and gently stir until no traces of flour remain. Add the oats, chocolate chips and nuts (if using), and fold until evenly distributed. Loosely scoop a rounded ball of dough using a measuring tablespoon or small cookie scoop and drop onto a prepared sheet. Repeat with the remaining dough, spacing the balls 2 inches apart.

  4. Step


    Bake, 1 sheet at a time, until golden brown, 12 to 14 minutes. Cool on the sheet on a wire rack for 1 minute, then transfer the cookies to the rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.



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Cooking Notes


This is essentially the recipe handed down to me from my mother. One thing it doesn't mention is, it's important to NOT overbake the cookies. These cookies puff up while they're baking and then deflate at the end, so I start watching the cookies after they've baked for about 10 minutes and as soon as the first one or two deflate I remove the pan from the oven and let them cool for 3-5 minutes on the sheet or until they're firm enough be moved to a wire rack.


If you’re torn between raisins and chocolate chips in your oatmeal cookies, try dark chocolate raisinets. The best of both worlds!

Leslie Verner

I just happened to bake these cookies last week! I got the recipe from the Quaker Oats website. If you don't have patience or time to make several dozen cookies, they say on the website you can make bar cookies by using a 9x13 inch baking pan, which is what I did and they came out great!

Susie K

I like to put wax paper on a cookie sheet and place the raw, scooped cookie dough balls close to one another. I then place the sheet in the freezer for a half hour or until frozen. Then I put them all in a freezer storage bag and freeze until ready to use. This way I can bake a few at a time and resist temptation.


A teaspoon of cinnamon was my Mom's 'secret' to brightening up oatmeal cookies. She would make a batch, divide the dough into thirds, add chocolate chips to one, raisins to one, and nuts to the third.

laura s

This is basically my grandmothers’ recipe (they both had the same one, somehow, despite growing up in different parts of the US), so I’ve been making it for 20 years. Tip: refrigerate the dough for 30 minutes and between batches to prevent super-spreader cookies… these also freeze well as dough or once baked, just keep in an airtight container.

John Golden

I love what you say and practice and it sounds so right. Yet as we get older—or are older—the machines that do it for ourselves are so much easier. You just have to do it correctly and carefully. I will try creaming butter with a wooden spoon when I make your cookies. I get it. I Just hope my hands are up to it. Lol


I learned from a friend that one or two chopped chipotle chilis with a bit of their sauce add a lovely but not overpowering bite to oatmeal chocolate chip cookies.


In case anyone is wondering, this recipe will work with steel-cut oats. That’s what I used because it’s what I had on hand. I also added about 1teaspoon more of milk and let the dough sit overnight in the refrigerator before I baked them according to the instructions. They came out golden and crispy.


To the doubters, just try making this recipe by hand. On occasion it's nice not to drag out the heavy Kitchen Aid. The butter should be room temp as stated, and then you won't have any problems, it literally took me 3 minutes to blend my sugar and butter to a creamy consistency. Note that it does not say fluffy! With all ingredients prepped ahead of time it took at most 7 minutes to make the dough by hand. I was out of chocolate chips so added ½ cup of dried cranberries instead. They were great!


GF bakers: these cookies are delicious. I have made them with an almost identical recipe using any number of store bought gluten free flours and they all work perfectly. Laughed at the last line about how these cookies keep in the freezer for two months. Not at our house.


Sorry, until someone does a double blind taste test with hand-mixed vs. machine mixed dough, I'm unconvinced that there's any special magic to hand mixing. If you like mixing by hand, cool, but don't think it's going to better than a mixer, provided you use the mixer correctly.


Raisins are not to be trusted. They like to hide in cookies and masquerade as chocolate chips. Go with real chocolate chips!


Wow, I'm all for making things by hand, but I draw the line at creaming butter and sugar together. Hilarious that the recipe says "mix...until creamy." That'll take a good 10 min of arm muscle.


I’m going to try halving this recipe, the last thing my wife and I need is two to three dozen cookies hanging around.No, won’t be freezing extra dough, sounds easy enough to make fresh if I like them.

Cooking Bean

Great recipe and reminded me of my childhood bake sales at elementary school. I experience a little bit of the 'cookie spread' mentioned in other posts, so next time I will put the dough in the freezer for 30 minutes or so. Yummy! will make again.


This recipe is perfect if you use dark—73% cocoa—chocolate chips.I also tried the suggestion to make them as bars. (1 used a Pyrex dish approx 9x7 inches.) For which I baked at 350 for 20 minutes and then at 320 for another 10 minutes. Just as delicious and even easier.


I used ½ cup peanut butter rather than the sugar. This required an additional two to three tablespoons of milk. It gave it a nice flavor. I left out the chocolate chips and used raisins as in traditional oatmeal cookies. I used golden raisins and “plumped” them before adding them. This kept them moist and sweet. I also added in sliced almonds, but will leave that out next time.


The first time I made these, I halved the sugars and thought the cookies were great. Since then, I have made batches with a chopped up chocolate bar instead of chips and with raisins instead of chocolate. All were good with the raisins ones having a complex flavor. Now make with 1/2 the butter and sugar. We like it with the reduced quantities.


I made these today as instructed with the only caveat being my egg wasn’t room temp and I used a mixer. They spread so much and all blended together even at 2” apart. It’s hard to believe that using a cold egg or a mixer would make these turn out so bad. They taste fine but are really difficult to pickup and eat.

chi tiens notes

Scant 1/4 cup


Made these cookies yesterday when some friends came over for dinner. I didn’t expect them to spread out the way they did but the result was wonderful. There’s nothing wrong with a nice lacy cookie. I made it without vanilla because my friend is allergic to it and used a Tony’s milk chocolate bar chopped up. These cookies were gobbled up. Oh, and I also used my mixer. Next time I’m going to add some orange zest as someone suggested.


Very versatile recipe. I added white chocolate and walnuts and it feels like a hug


I must confess I struggle immensely with the portions of butter and sugar usually mentioned in American recipes. I followed the recipe to the dot and found the cookies fine - but greasy, heavy and over sweet. I less than halved the butter and did a third of the sugar, adding in apples and cinnamon. It absolutely lost in texture - but the flavour…! The cookies vanished in two hours.


I tried as people suggested to refrigerate the shaped cookies before baking and keeping an eye on them before they “deflate.” Nothing worked and I ended up with an oatmeal cookie Florentine. Tastes fine but not at all the texture I crave in an oatmeal cookie

Cooking notes

Add 1.5 tsp cinnamon

Stacy VB

For best texture: (a) chill dough for about 1 hour before; (b) make *heaped* 1 TBL-sized cookies (a bit more than 1 tablespoon). I would have had about 2 dozen if made to that size.First batch (no chilling) was nearly flat, though still tasty. Second batch (chilled, but still 1 TBL) were a bit better. Third batch -- 1 hour of chilling plus slightly larger 1.5 TBL -- were the clear winners.


Discovered I like making these cookies with chocolate chunks rather than chips. I used Hershey bar with almonds. Everyone loved it.


Loved this recipe! I made 11 big cookies and baked them for about 13 minutes until the edges were golden brown. I add pecans. For next time (or for anyone looking for a tip) I will add the same amount of nuts and chocolate chips. In my experience, the chocolate seemed to overpower the oatmeal flavour, which was the first thing I was that looking for.


Made recipe using exact directions. A few notes. Chill dough before baking. hand mixing probably not necessary. Too sweet- I will definitely cut the sugar a bit next go. Delicious cookies with chopped pecans!

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Oatmeal Chocolate Chip Cookies Recipe (2024)
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