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Oatmeal-Chocolate Chip Cookies

Betty Crocker Kitchens
Updated Feb 26, 2024
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What could be better than an oatmeal cookie recipe? An oatmeal cookie recipe that includes chocolate chips, of course! This clever twist on the classic drop cookie includes whole-grain oats and just enough semisweet chocolate chips to elevate it to next-level goodness. The next time a sweet craving is calling, give these chocolate chip oatmeal cookies a try. They will not disappoint!

More About This Recipe

  • Oatmeal chocolate chip cookies are one of the most popular culinary variations of the classic chocolate chip cookie. This from-scratch recipe includes whole-grain oats and semisweet chocolate chips for a two-in-one taste treat. When family and friends get a taste of the gooey chocolate and oats in this cookie, it’s sure to be an instant hit—so be prepared to make this recipe again and again. Now that you’ve got a box of oats and a bag of chocolate chips in the pantry, you might be ready explore some variations on this irresistible combination. Check out Betty’s best oatmeal chocolate chip cookies to find creative new twists and time-tested heirloom favorites.

Oatmeal-Chocolate Chip Cookies

  • Prep Time 1 hr 5 min
  • Total 1 hr 5 min
  • Servings 42
  • Ingredients 10
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Ingredients

  • 1 1/2 cups packed brown sugar
  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups quick-cooking oats
  • 1 1/2 cups Gold Medal™ all-purpose or unbleached flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips (6 oz)
  • 1 cup chopped nuts, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
  • Step 
    2
    Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  • Step 
    3
    Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Nutrition

120 Calories
6g Total Fat
1g Protein
16g Total Carbohydrate
10g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Stir in old-fashioned oats instead of quick-cooking oats for chewier cookies. If you like a little spice in your Oatmeal-Chocolate Chip Cookies, stir 1 teaspoon of ground cinnamon or 1/2 teaspoon of ground ginger into the flour.
  • tip 2
    There’s enough butter in the recipe to keep the cookies from sticking to the baking sheet, but for easier clean-up, line the pan with a sheet of parchment paper. You can re-use the parchment several times.
  • tip 3
    Time saver alert: make the oatmeal-chocolate chip cookie dough up to 24 hours ahead, cover it and refrigerate ‘til you’re ready to bake. If the dough is too firm to scoop, let it stand at room temperature for about 30 minutes.
  • tip 4
    Planning for future baking? Drop spoonfuls of the dough on a baking sheet and freeze. Once the mounds of dough are frozen, place them in an airtight container and freeze for up to 12 months. Add about 5 minutes of baking time to compensate for the frozen dough.
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