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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.

white plate piled with chocolate chip oat cookies

Chocolate Chip Oat Cookies

Nothing beats a simple and classic-style chocolate chip cookie! These cookies are similar to my oatmeal chocolate chip cookies, but with fewer oats. I used rolled oats which add great texture. These cookies are slightly crispy but still soft. I added extra chocolate chips which makes them the perfect treat for a sweet tooth craving.

six chocolate chip oat cookies piled on top of eachother.

The ingredients to make this recipe are pretty simple. These are everyday ingredients many people already have in their pantry.

  • All Purpose Flour – This style of flour works best for these cookies. I don’t recommend substituting unless with another style of flour unless you’re okay with different texture results.
  • Rolled Oats – Whole rolled oats will give you the best results. I love to use sprouted rolled oats.
  • Chocolate Chips – You can use dark chocolate chips, milk chocolate, chocolate chunks or white chocolate chips.
  • Sugar – This recipe uses a combination of white sugar and brown sugar.
  • Unsalted Butter – It needs to be softened at room temperature.
  • Other Baking Ingredients – 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. Dry Ingredients – First, mix the dry ingredients together: All purpose flour, baking soda, baking powder and salt. Set this aside.
  2. Cream Butter and Sugar – Add butter and sugars to a large bowl. Beat together with a hand mixer. The butter should be room temperature for soft and creamy results. Next, add in the eggs and vanilla extract.
  3. Combine Ingredients – Add the dry ingredients to the wet ingredients, using the hand mixer on lowest setting. Next, fold in the rolled oats and chocolate chips with a spatula.
  4. Baking – Drop 1 Tbsp of cookie dough on to a baking sheet and bake for 13-15 minutes at 350°F. Use a metal spatula to gently scoop them on to a rack to cool completely.

Cookies can be stored in an airtight container on the counter or fridge for up to 1 week or frozen for up to 3 months.

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

Quick 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 on to 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 on to a rack to cool.
  • This recipe will make two dozen cookies. I like to store them in an air tight bag in the freezer for longer storage. Then you can just grab one when you’ve got a craving. The cookies will thaw in about 10 minutes.
pile of chocolate chip oat cookies on white plate with kitchen towel underneath.

Did you love these chocolate chip oat cookies? Be sure to leave a rating below!

Chocolate Chip Oat Cookies

Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 13 minutes
Servings: 24 cookies



  • 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
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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