Easy Chocolate Chip Oatmeal Cookies

Indulge in Easy Chocolate Chip Oatmeal Cookies with this scrumptious recipe. You’ll love how quick and simple they are to make.

JUMP TO RECIPE

Craving a delicious cookie but don’t want to wait? The time to prepare the recipe is dangerously quick – you can whip up these cookies in less time than it would take to eat the whole batch! There’s no need to wait for room temperature ingredients, and as far as equipment goes, all that’s needed for these easy-to-make, delicious treats is a wooden spoon, saucepan, a whisk, and a mixing bowl.

These cookies may be packed with delicious chocolate chips, but the show’s real star is the chewy, buttery oatmeal cookies they’re baked into. Add quick and easy to the mix, and we definitely have a winner!

Why This Recipe Works

A mixture of quick and rolled oats offers these cookies the perfect texture and chewiness.
Salted butter seasons the cookies and offers a buttery richness that can’t be beat.
A mixture of dark and light brown sugar gives the cookies caramel flavor and chewy consistency without too much sweetness.
Shredded coconut adds an extra layer of flavor.

Easy Chocolate Chip Oatmeal Cookies lined up on a tray

Ingredient Notes

flour, oats, butter, brown sugar, and chocolate chips

Oats: I use a mixture of American quick-cook oats (not to be confused with instant oats), and old fashion rolled oats. In other countries, both jumbo porridge oats and rolled oats are good substitutes.
Flour: All-purpose flour or plain flour is perfect for this recipe. I recommend unbleached flour.
Butter: I like to use salted butter in my baking because it seasons and cuts the sweetness. Unsalted is just as good.
Chocolate Chips: I use semi-sweet dark chocolate chips, but you can use milk chocolate or white chocolate. Always use the best quality chocolate available to you, as it will make all the difference in the taste of the cookie.
Eggs: Use large eggs. Cold from the fridge is just fine.
Vanilla: I use vanilla bean paste to give a deep flavor, but you can use vanilla extract or vanilla flavoring.
Salt – I like to use fine ground sea salt, but table salt will work fine.

Step By Step Instructions

Add the flour, baking powder, baking soda, salt, oats, and coconut to a large mixing bowl.

overhead shot of flour and brown sugar in a bowl

Mix to combine and set aside.

Melt the butter gently in a large saucepan on the lowest heat setting without letting it bubble or sizzle. Doing it slowly allows it to melt but retain its moisture.

Remove from the heat, add the sugar, and mix vigorously to combine. It may look greasy at first, but keep stirring. After a little while, it will smooth out. You’re looking for no visible separation of butter.

It’s important to melt the butter at a low temperature so that you don’t cook the eggs when they’re added to the mixture. If the butter bubbles at all during melting, allow it to cool before moving on to the next step.

the butter and sugar combined in the pan

Add the vanilla and eggs to the butter mixture.

Eggas added to the butter and sugar in the pot

Whisk the eggs into the butter mixture until well combined.

the eggs mixted into the sugar mixture in the pot

Pour the wet ingredients into the dry ingredients and add the chocolate chips.

butter mixture and chocolate chips being mixed in with flour and oats

Mix into the dry ingredients until all of the flour is incorporated, but be careful not to over-mix the dough.

chocolate chip cookie dough with oatmeal

Drop mounds of dough onto a baking sheet using a quarter cup cookie scoop or measuring cup.

cookie dough being dropped onto a baking tray

Bake for 12 to 14 until crisp and golden on the outside edges.

Serve and enjoy every last bite.

overhead shot of chocolate chip oatmeal cookies

You can never have enough chocolate chip cookie recipes, right? I have recipes for about 10 different varieties on this site, from Classic Chocolate Chip Cookies to Chocolate Chip Blondies and my double chocolate chip cookies.

Make Ahead and Freezing Instructions

In The Fridge: Once you’ve made the dough, it can be stored in the fridge for up to three days before baking.
In The Freezer: Keep the wrapped dough in the freezer for up to 3 months. Defrost thoroughly before baking. Freeze-baked cookies in a freezer-safe container for up to a month. Defrost thoroughly before eating.
Store: Store the baked cookies in an airtight container for up to three days.

Tips & Variations

It’s important to melt the butter at a low temperature so that you don’t cook the eggs when they’re added to the mixture. If the butter bubbles at all during melting, allow it to cool before moving on to the next step.
When mixing the sugar into the butter, mix until fluffy and there is no visible separation of butter.
Be careful not to overmix once you mix in the flour. Overmixing will cause a tough cookie.
If your mixture looks glossy, put it in the fridge for five minutes before baking.
Use an ice cream scoop to get equal-sized cookies.
Mix up the chocolate chips, and add some white chocolate or milk chocolate chips.
Add a teaspoon of cinnamon for extra flavor.

Easy Chocolate Chip Oatmeal Cookies with a bite taken out

Let’s Make
Easy Chocolate Chip Oatmeal Cookies

These outrageous cookies bring the best of oatmeal cookies and chocolate chip cookies together in a food marriage made in heaven.

Prep15 minutes

Cook25 minutes

Total40 minutes

Cook ModePrevent your screen from going dark

Instructions

Preheat the oven to 350°F/180°C. Prepare cookie sheets with baking paper
Add the flour, salt, baking soda, and baking powder together into a large mixing bowl.
Mix in the oats and coconut. Set aside.
Melt the butter gently in a large saucepan on low heat without letting it bubble or sizzle.
Remove from the heat, add the sugar, and mix vigorously to combine. It may look greasy and lumpy at first, but keep stirring until fluffy and fully combined.
Mix in the eggs and vanilla.
Pour the wet ingredients into the dry ingredients and add the chocolate chips.
Using an ice cream scoop, add the dough to the prepared pan 2 inches apart.
Bake for 12-15 minutes or until the edges are golden brown.

Tips + Notes

Oats: For this recipe, I used a combination of American quick-cook oats (not to be confused with instant oats) and old-fashioned rolled oats. In other countries, both jumbo porridge oats and rolled oats are good substitutes.

It’s important to melt the butter at a low temperature so that you don’t cook the eggs when they’re added to the mixture. If the butter bubbles at all during melting, allow it to cool before moving on to the next step.
When mixing the sugar into the butter, mix until fluffy and there is no visible separation of butter.
Be careful not to overmix once you mix in the flour. Overmixing will cause a tough cookie.
If your mixture looks glossy, put it in the fridge for five minutes before baking.
Use an ice cream scoop to get equal-sized cookies.

Nutrition Information:

Nutritional Data Disclaimer

Course:Cookies

Cuisine:American

Diet:Vegetarian

Keyword:chocolate chip oatmeal cookies, easy cookies, Easy Oatmeal Cookies

Easy Chocolate Chip Oatmeal Cookies

Why This Recipe Works