You need a cookie. I need a cookie. We all need a cookie by 3 PM on a Wednesday.
But who has the time or energy for a fussy baking project? Not us. We’re busy. We need something fast, forgiving, and fantastic. If you’re looking for another quick and satisfying treat, you’ll love these Bakery-Style Banana Chocolate Chip Muffins.
That’s where these Oatmeal Chocolate Chip Cookies come in. They’re your secret weapon. They’re a one-bowl wonder that mixes up in minutes. They’re packed with hearty rolled oats and melty chocolate. They’re the perfect cross between a healthy-ish snack and a downright delicious dessert.
Let’s bake some joy into your crazy day.
Recipe Overview
- Cuisine: American
- Category: Dessert / Snack
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 18 cookies
Ultimate Guide to Oatmeal Chocolate Chip Cookies
This is your only guide. I’ve tested every shortcut so you don’t have to.
We’re going for maximum flavor with minimum effort. No fancy techniques. No chilling the dough for hours. Just simple, rustic baking that works every single time.
These cookies are your new best friend. They’re chewy in the middle, a little crisp on the edges, and loaded with texture. The rolled oats give them a wholesome, fiber-rich heartiness. The chocolate chips make them an irresistible treat.
Call them breakfast cookies. Call them a healthy dessert. I call them the solution to your 3 PM slump.
The Simple Ingredients
Check your pantry. You probably have everything right now. That’s the beauty of this recipe.
Oatmeal Chocolate Chip Cookies Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Oatmeal Chocolate Chip Cookies Recipe!
Nutrition Information
- 1 cup (125g) all-purpose flour
- 1 ½ cups (150g) old-fashioned rolled oats
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup (115g) unsalted butter, melted
- ½ cup (100g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup (170g) semi-sweet chocolate chips
Let’s Get Cooking! (The Step-by-Step)
Grab one big bowl and a spatula. That’s it. We’re keeping cleanup to an absolute minimum.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This is a non-negotiable step for easy cleanup.
- In your large bowl, whisk the melted butter, brown sugar, and granulated sugar together. It will look a bit gritty. That’s perfect.
- Whisk in the egg and vanilla until the mixture is smooth and shiny.
- Dump the flour, rolled oats, baking soda, and salt right on top of the wet ingredients. Use your spatula to fold it all together. Stop when you no longer see dry flour.
- Now, fold in the chocolate chips. The dough will be thick and glorious.
- Scoop dough balls, about 1 ½ tablespoons each, onto your prepared sheets. Leave 2 inches between them. They will spread a bit.
- Bake for 10-12 minutes. Look for golden edges and puffy centers. They might look a little underdone. That’s the secret to a chewy cookie!
- Let the cookies cool on the baking sheet for 5 minutes. This lets them set up. Then, move them to a wire rack. Try not to eat one straight from the pan. (Okay, maybe just one.)
What to Serve With This Dish
These cookies are a full meal deal. Here’s how to build a fast, satisfying snack or dessert.
For a quick breakfast, pair one with a Greek yogurt and a handful of berries. The protein and fiber will keep you full for hours. For a warm, make-ahead breakfast, try this delicious Blueberry Baked Oatmeal.
For dessert, crumble one over a bowl of vanilla ice cream. It’s a five-star dessert in two minutes flat.
Need an after-school snack? Serve them with a big, cold glass of milk. It’s a classic for a reason.
Make This Recipe Your Own (Quick Swaps)
Make it yours! This dough is a blank canvas for your pantry.
Swap the chocolate chips for raisins or dried cranberries. Add a teaspoon of cinnamon to the dry ingredients. It’s a cozy twist.
Use half whole wheat flour for extra fiber. The taste is nutty and wonderful.
Throw in a handful of chopped walnuts or pecans. You’ll get a fantastic crunch in every bite.
How to Store Leftovers (If You Have Any!)
Leftovers? I’m impressed. Store cooled cookies in an airtight container at room temperature for up to 5 days.
You can also freeze the dough balls. Place them on a sheet pan, freeze solid, then toss them in a bag. Bake straight from the freezer, adding 1-2 extra minutes. Fresh cookies on demand!
NUTRITION INFORMATION
- Calories: ~180 kcal
- Carbohydrates: 23g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Fiber: 2g
- Sugar: 13g
FREQUENTLY ASKED QUESTIONS
Can I use quick oats instead of rolled oats?
You can, but the texture changes. Quick oats make a softer, less chewy cookie. Rolled oats give that perfect rustic bite. Use what you have, but rolled oats are best.
Why did my cookies spread too much?
Your butter was probably too warm. Make sure it’s just melted, not hot. Also, make sure your baking sheet is cool before adding the next batch.
Can I make these without a mixer?
Absolutely! I make them by hand every time. One bowl, one spatula. It’s part of the magic of this recipe.
See? I told you it was easy. In less time than it takes to watch a sitcom, you’ve got a batch of homemade cookies. That’s a win.
You’ve just added a powerhouse recipe to your busy-cook toolkit. A treat that feels special but asks for almost nothing in return. That’s how we cook smart. For another wholesome dessert that uses oats in a wonderfully different way, you must try this Oatmeal Carrot Cake.
Now, go reclaim your afternoon with a warm cookie and a cold glass of milk. You’ve earned it. Let me know how your batch turns out by leaving a comment and rating below!
