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Chewy Chocolate Chip Oat Cookies

Two dozen chocolate chip oat cookies that are the perfect crunchiness and loaded with extra chocolate chips.

All-purpose flour and old-fashioned rolled oats are mixed with brown sugar, butter, and chocolate chips. This is a simple and delicious recipe that the whole family will love!

white plate piled with chocolate chip oat cookies

Easy Cookie Recipe

  • Nothing beats a simple and classic-style chocolate chip oatmeal cookie! These cookies are slightly crispy but still soft.
  • The ingredients to make this recipe are pretty simple. These are everyday ingredients many people already have in their pantry.
  • These chewy cookies are similar to my chewy oatmeal chocolate chip cookies, but with fewer oats. I used old-fashioned rolled oats which add great texture.
  • Extra chocolate chips make these the perfect treat to cure a sweet tooth craving.
  • These are perfect cookies to serve for a school bake sale or holiday cookie exchange along with our double chocolate chip cookies, and these colorful mini M&Ms cookies.
six chocolate chip oat cookies piled on top of eachother.
  • FLOUR: All-purpose flour works best for this classic cookie.
  • OATS: Old-fashioned oats will give you the best results (versus quick oats or instant oats). I love to use sprouted rolled oats.
  • CHOCOLATE CHIPS: You can use semisweet chocolate chips, milk chocolate, chocolate chunks or white chocolate chips.
  • SUGAR: For best results, this recipe uses a combination of white sugar and brown sugar.
  • BUTTER: Unsalted butter needs to be softened at room temperature before you start the recipe.
  • OTHER: You’ll also need baking powder, baking soda, salt, egg and vanilla extract.
chocolate chip oat cookies piled on each other

How To Make Chocolate Chip Oat Cookies

  1. Mix together dry ingredients in a large mixing bowl.
  2. Cream butter and two sugars with an electric mixer. Add in the eggs and vanilla extract.
  3. Add the flour mixture to the wet ingredients.
  4. Fold in the rolled oats and chocolate chips with a rubber spatula.
  5. Drop cookie dough balls onto a baking sheet. Bake until edges are golden brown. Place on a cooling rack. Let cool, serve and enjoy!

Leftover cookies can be stored in an airtight container on the counter or fridge for up to 1 week. These cookies also freeze well! Just add to a freezer bag, remove as much air as possible and freeze up to 3 months for maximum freshness.

four chocolate chip oat cookies with a sprinkle of rolled oats and a few chocolate chips on counter

Recipe Tips

  • Use room temperature butter for this recipe for the best results. I like to leave my butter on the counter overnight the day before I’m baking.
  • Use a cookie scoop to drop the batter onto the baking sheet. That way you’ll get more evenly shaped cookies.
  • Once baked, the cookies will be very soft and delicate. Using a metal spatula is the easiest way to scoop them off the baking sheet and onto a wire rack to cool. Once the cookies cool they will firm up enough to handle.
  • This great recipe will make two dozen cookies. I like to store them in an airtight bag in the freezer for more extended storage and freshness. The cookies will thaw in about 10 minutes.
pile of chocolate chip oat cookies on white plate with kitchen towel underneath.

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Chocolate Chip Oat Cookies

Two dozen chocolate chip oat cookies that are the perfect crunchiness and loaded with extra chocolate chips.
Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 13 minutes
Servings: 24 cookies

Ingredients

Instructions

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
  • In a medium bowl, mix together dry ingredients: all purpose flour, baking soda, baking powder, and salt. Set aside.
    dry ingredients in a blue bowl with whisk
  • In a large bowl, add room temperature butter, granulated sugar and brown sugar.
    steel bowl with butter, brown sugar and granulated sugar
  • Cream the butter and sugar with a hand mixer.
    creamed butter and sugar in steel bowl with hand mixer
  • Add in one egg and vanilla extract. Mix together.
    steel bowl with creamed butter and sugar, 1 egg and vanilla extract poured in
  • Add the dry ingredients to the wet and mix on the lowest setting. The batter will be thick and sticky.
    dry flour mixture poured onto wet ingredients with hand mixer beside
  • Add rolled oats and chocolate chips to the large bowl.
    steel bowl with cookie batter, chocolate chips and rolled oats and spatula
  • Use a spatula to fold them into the batter. Do not overmix.
    raw cookie batter in steel bowl with spatula
  • Use a cookie scoop or 1 Tbsp to drop batter onto baking sheet. Leave 1" between each cookie.
    Repeat with rest of batter on another baking sheet (or bake on same cookie sheet after first batch is done).
    raw cookies on baking sheet with parchment paper
  • Bake cookies for 13-15 minutes, or until edges start to golden.
    baked cookies on baking sheet
  • Use a metal spatula to transfer warm cookies to rack to rack to cool completely.
    24 cookies on baking rack

Recipe Notes:

  • This recipe will make two dozen cookies. I like to store them in an airtight bag in the freezer for more extended storage and freshness. The cookies will thaw in about 10 minutes.
  • Use room temperature butter for this recipe for the best results. I like to leave my butter on the counter overnight the day before I’m baking.
  • Use a cookie scoop to drop the batter onto the baking sheet. That way you’ll get more evenly shaped cookies.
  • Once baked, the cookies will be very soft and delicate. Using a metal spatula is the easiest way to scoop them off the baking sheet and onto a rack to cool. Once the cookies cool they will firm up enough to handle.
Nutrition
Calories: 120kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 58mg | Potassium: 22mg | Fiber: 1g | Sugar: 11g | Vitamin A: 128IU | Calcium: 10mg | Iron: 1mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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