Let’s be honest—nothing beats the smell of warm cookies fresh out of the oven. Now imagine combining the cozy flavor of oatmeal with gooey, melty chocolate chips. That’s exactly what you get with oatmeal chocolate chip cookies. They’re chewy, rich, and a little bit nutty from the oats. This classic treat is a perfect balance between indulgence and comfort. Whether you’re baking for family, a holiday, or just craving something sweet, these cookies will hit the spot every single time.
Quick Facts
Here’s a quick snapshot of the recipe so you know what to expect before jumping in:
| Course | Dessert |
|---|---|
| Cuisine | American |
| Difficulty | Easy |
| Servings | 24 cookies |
| Prep Time | 15 minutes |
| Cooking Time | 10-12 minutes |
| Calories | Approx. 150 per cookie |
Equipment Needed
Before we dive into mixing and baking, let’s make sure your kitchen is prepped. Here’s a complete list of tools and equipment you’ll need for the perfect oatmeal chocolate chip cookies:
- Mixing bowls – One large, one medium
- Measuring cups and spoons – For accuracy in ingredients
- Hand or stand mixer – To cream the butter and sugar
- Rubber spatula or wooden spoon – For folding in the oats and chocolate chips
- Whisk – To blend dry ingredients
- Baking sheets – Preferably with a rim
- Parchment paper or silicone baking mat – Prevents sticking
- Cookie scoop or spoon – For even-sized cookies
- Cooling rack – So cookies don’t get soggy on the bottom
Having the right tools makes the baking process smooth and enjoyable!
Ingredients
Here’s everything you need for this delicious recipe:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon (optional, but recommended)
- 3 cups old-fashioned rolled oats
- 1 ½ cups chocolate chips (semi-sweet or dark)
Instructions
Let’s bake these cookies step-by-step:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the butter and sugars together in a large bowl until light and fluffy.
- Add eggs and vanilla, mix well until smooth.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Slowly add dry ingredients to the wet mixture. Mix just until combined.
- Fold in oats and chocolate chips with a spatula.
- Scoop dough onto the baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden and centers are soft.
- Let cookies cool on the sheet for 2 minutes, then transfer to a rack.
Essential Note:
Don’t overmix the dough. Overmixing makes cookies tough. Also, make sure your butter is softened, not melted. Melted butter will make your dough greasy and your cookies will spread too thin. Let your cookies sit on the tray for a couple minutes before transferring them to a cooling rack. This helps them set without breaking.
