Delish Oatmeal Chocolate Chip Cookies

This is the oatmeal chocolate chip cookie that pretends to be healthy because there’s oatmeal in it, but let’s not lie to ourselves—she’s here for the chocolate. Chewy edges, soft centers, pools of melty chips, and just enough cinnamon to whisper “I tried” while you eat three over the sink. Make them because they’re fast, forgiving, and surprisingly classy for something you mix with a wooden spoon you definitely should’ve replaced in 2017.

Last weekend I made a batch while my husband “helped” by taste-testing the dough every 90 seconds like a human metronome. The kids formed a union and demanded extra chocolate chips—then promptly abandoned me during cleanup, citing “urgent homework” that looked a lot like Minecraft. I also used a sheet pan that was obviously too small, because I live on the edge and enjoy watching cookies merge into one giant super-cookie. Was it a fail? Technically. Did I slice it like pizza and call it rustic? Absolutely.

Time-Saving Hacks

– Melt the butter halfway in the microwave, then swirl till it’s fully melted so you don’t dirty a pot. Chaotic? Yes. Worth it? Also yes.
– No stand mixer? Use a whisk until your arm regrets it, then switch to a spatula. CrossFit, but tasty.
– Skip pre-scooping: plop dough in rustic mounds with two spoons like your grandma who didn’t own gadgets.
– Line the sheet pan with foil over parchment. When you’re done, crumple the foil and pretend the pan never met butter.
– Freeze scoops of dough on a plate, then chuck them into a zip-top bag. Bake from frozen while the oven preheats because we respect no timelines here.

Serving Ideas

– With cold milk, like a wholesome commercial, while you definitely hide from your family.
– Coffee for breakfast cookies. I don’t make the rules, I just enjoy them.
– Ice cream sandwiches if you’re feeling extra or trying to bribe small humans into quiet time.
– Serve with wine if the kids drove you nuts and you “accidentally” added extra salt like a salted-caramel queen.
– Or just eat them standing at the counter. Plates are a social construct.

What to Serve It With

– A movie you’ve seen 12 times so you can focus on the cookies.
– A fruit plate to balance your life choices—grapes are basically multivitamins when paired with chocolate.
– Sharp cheddar on the side if you’re a sweet-salty person. It’s weird. It’s good. Trust.

✔Tips & Mistakes

– Don’t overbake. Pull them when the edges are set and the centers still look puffy and a little underdone—they’ll finish on the sheet.
– If your cookies spread into pancakes, your butter was too warm or you forgot some flour. Chill the dough for 15 minutes and try again.
– Use a mix of chocolate chips and chopped chocolate. Chips give structure; chunks melt into puddles that make you feel fancy.
– Lightly flatten tall scoops before baking to encourage even spread.
– Yes, measure the flour. “Vibes” is how we get cake-cookies or sand-bricks.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: Airtight container, 3–4 days. Toss in a slice of bread to keep them soft.
– Freeze baked cookies: Wrap and freeze up to 2 months. Reheat 5 minutes at 300°F and pretend they’re fresh.
– Freeze dough balls: Up to 3 months. Bake at the same temp, add 1–2 minutes.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add-ins: Chopped pecans or walnuts for crunch; dried cherries for drama; shredded coconut if you like a tropical cameo.
– Spices: Cinnamon is classic; add a whisper of cardamom if you’re feeling mysterious.
– Butter vs. oil: Butter tastes better; browned butter tastes best. Coconut oil works in a pinch for a dairy-free vibe.
– Flour: Sub up to half the AP flour with whole wheat pastry flour for nuttiness without turning them into hockey pucks.
– Sweetness: Cut sugar by 2–3 tablespoons if your chocolate is sweet; add a sprinkle of flaky salt to flex.

Delish Oatmeal Chocolate Chip Cookies

Chewy, bakery-style oatmeal chocolate chip cookies with crisp edges, warm cinnamon, and melty chocolate in every bite. Easy to make and perfect for sharing.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter, softened
• ▢ 1 cup light brown sugar, packed
• ▢ 0.5 cup granulated sugar
• ▢ 2 large eggs room temperature
• ▢ 2 tsp vanilla extract
• ▢ 1.5 cup all-purpose flour
• ▢ 1 tsp baking soda
• ▢ 0.5 tsp ground cinnamon
• ▢ 0.5 tsp fine sea salt
• ▢ 3 cup old-fashioned rolled oats
• ▢ 1.5 cup semi-sweet chocolate chips
• ▢ 0.75 cup chopped walnuts or pecans optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
• Beat in eggs one at a time, then mix in vanilla extract until smooth.
• In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
• Add dry ingredients to the wet ingredients and mix on low just until combined; do not overmix.
• Stir in rolled oats, then fold in chocolate chips and nuts (if using).
• Scoop dough into 1.5 tablespoon portions and place 2 inches apart on prepared sheets. For thicker cookies, chill scooped dough for 20 minutes (optional).
• Bake 11 to 12 minutes, until edges are golden and centers look just set.
• Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to 5 days or freeze up to 2 months.

Notes

For chewier cookies, slightly underbake and let them finish setting on the hot baking sheet. Swap chocolate chips with raisins for a classic oatmeal raisin variation.