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–+ servings
oatmeal chocolate chip cookie on a wire rack.

Chewy Oatmeal Chocolate Chip Cookies

Angelina Papanikolaou
These chewy oatmeal chocolate chip cookies are the perfect blend of gooey chocolate and comforting oats, resulting in a cookie that's irresistibly chewy yet crisp on the edges. Ready to bake immediately with no chilling required, you can go from mixing bowl to mouthwatering cookies, making them the ideal treat for any spontaneous cookie cravings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 9 cookies
Calories 422 kcal

Ingredients 

  • 1/2 cup butter melted
  • 1 cup light brown sugar packed
  • 1 egg room temperature
  • 1 tbsp milk room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups quick cooking oats
  • 3/4 cup semi-sweet chocolate chips

Instructions 

  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a large bowl, combine 1/2 cup butter with 1 cup light brown sugar. Add 1 egg, 1 tbsp milk, and 1 tsp vanilla extract. Whisk until smooth.
  • In a separate medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
  • Add the dry ingredients to the wet ingredients. Stir just until combined, but don't overmix as this can make the cookies tough.
  • Fold in 2 cups quick cooking oats and 3/4 cup semi-sweet chocolate chips into the mixture. Again, be careful not to overmix; you just want it to be evenly distributed.
  • Use a large cookie scoop or a spoon (3 oz each) to drop dough onto your prepared baking sheet. Make sure to leave about 2 inches of space between each cookie to allow for spreading.
  • Place the baking sheet into the preheated oven and bake for 12-14 minutes or until the edges of the cookies turn golden brown.
  • After baking, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • Once the cookies have cooled down, serve them immediately or store them in an airtight container for up to a week. For longer storage, consider freezing them.

Notes

  • Make Ahead: You can prepare the cookie dough a day in advance and keep it in the refrigerator. Just allow it to come to room temperature before scooping and baking.
  • Freezing: For longer storage, you can freeze the cookie dough balls. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. To bake, simply add 1-2 minutes to the baking time—no need to thaw.
  • Gluten-Free: To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure to also confirm that your oats are certified gluten-free as cross-contamination can occur in facilities that process both oats and wheat.
  • Optional Add-Ins: Nuts - add up to 1/2 cup of chopped nuts like walnuts, pecans, or almonds for extra texture and flavor. Dried Fruit - For a fruity twist, add up to 1/2 cup of dried cranberries, raisins, or dried cherries.

Nutrition

Serving: 1cookieCalories: 422kcalCarbohydrates: 60gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 46mgSodium: 335mgPotassium: 217mgFiber: 3gSugar: 30gVitamin A: 352IUCalcium: 75mgIron: 3mg
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