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Oatmeal Chocolate Chip Cookies

Thick and Chewy Oatmeal Chocolate Chip Cookies You’ll Love

These Oatmeal Chocolate Chip Cookies combine hearty oats with rich chocolate for an irresistible treat.
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Prep Time 15 minutes
Cook Time 9 minutes
Cooling Time 15 minutes
Total Time 39 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Softened; can replace with coconut oil for a dairy-free option.
  • 1 cup Granulated Sugar Adds sweetness and helps with browning; no substitutions recommended.
  • 1/2 cup Light Brown Sugar Contributes moisture; dark brown sugar can be used for richer flavor.
  • 1 large Egg Binds ingredients; substitute with a flax egg for a vegan option.
  • 2 teaspoons Vanilla Extract Use pure for best results.
  • 2 cups Unbleached Flour Provides structure; measure accurately.
  • 1 teaspoon Baking Soda Ensure it's fresh.
  • 1/2 teaspoon Kosher Salt Balances sweetness.
For the Add-ins
  • 2 cups Quick Oats Adds chewiness; can substitute with rolled oats.
  • 1 cup Semi-sweet Mini Chocolate Chips Brings sweetness; swap for milk or dark chocolate if desired.
  • 1/2 cup Pecans (crushed) Adds crunch; can substitute with walnuts or omit.

Equipment

  • Mixing Bowl
  • hand mixer
  • Baking Sheet
  • parchment paper
  • cookie scoop
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream unsalted butter, granulated sugar, and light brown sugar until smooth and creamy, about 2-3 minutes.
  3. Add the egg and vanilla extract and blend on low speed until combined.
  4. Gradually sift in flour, baking soda, and salt, mixing just until combined.
  5. Fold in quick oats, chocolate chips, and crushed pecans gently with a spatula.
  6. Using a cookie scoop, portion dough onto the prepared baking sheet, leaving 3 inches between each ball.
  7. Bake cookies for 8-9 minutes until edges are golden but centers are soft.
  8. Cool on the baking sheet for 10-15 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 15mgIron: 0.5mg

Notes

For best results, use room temperature ingredients and measure flour correctly. Chilling the dough will help with thickness and reduce spreading during baking.

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