Best Oatmeal Chocolate Chip Cookies Recipe

Introduction

These Best Oatmeal Chocolate Chip Cookies are a perfect balance of chewy oats and melty chocolate chips. Soft and flavorful, they make a delicious treat for any time of day. Easy to prepare, they’re sure to become a favorite in your cookie rotation.

Ingredients

• 1/2 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup quick oats
• 1 cup semi-sweet mini chocolate chips
• 1/2 cup chopped pecans (optional)

Instructions

1. Step 1: Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.
2. Step 2: In a mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using a fork until the mixture is smooth.
3. Step 3: Add the egg and vanilla extract to the bowl, then mix until fully combined.
4. Step 4: Stir in the flour, baking soda, and kosher salt until just incorporated—avoid overmixing.
5. Step 5: Gently fold in the quick oats, mini chocolate chips, and chopped pecans if using.
6. Step 6: Scoop the dough onto the prepared baking sheet, spacing each cookie about 3 inches apart.
7. Step 7: Bake for 8 to 9 minutes, until the edges are golden brown but the centers remain soft.
8. Step 8: (Optional) Immediately after baking, sprinkle additional chopped pecans on top if desired.
9. Step 9: Let the cookies cool on the baking sheet for 10 to 15 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For chewier cookies, use old-fashioned rolled oats instead of quick oats.
• Swap pecans for walnuts or skip nuts entirely for a nut-free version.
• Chill the dough for 30 minutes before baking to avoid excessive spreading.
• Try mixing in white chocolate chips or dried cranberries for a different twist.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. To reheat, warm them in a microwave for 10-15 seconds or in a preheated oven at 300°F for 5 minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use melted butter instead of softened butter?

It’s best to use softened butter for this recipe as it helps create the right texture. Using melted butter may lead to thinner, crispier cookies.

What if I don’t have quick oats?

You can substitute quick oats with rolled oats, but the texture will be slightly chewier. Avoid using steel-cut oats as they don’t soften enough during baking.

Best Oatmeal Chocolate Chip Cookies Recipe

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★★★★★

4.4 from 98 reviews

These Best Oatmeal Chocolate Chip Cookies are a delicious combination of chewy oats and sweet chocolate chips, with a hint of vanilla and a slight crunch from optional pecans. Perfectly baked to golden edges while remaining soft in the center, these cookies make an ideal treat for any time of day.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Total Time: 24 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/4 cups unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup quick oats

Add-ins

• 1 cup semi-sweet mini chocolate chips
• 1/2 cup chopped pecans (optional)

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a mixing bowl, use a fork to cream together the softened butter, granulated sugar, and light brown sugar until the mixture is smooth and well combined.
3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing thoroughly until smooth.
4. Combine Dry Ingredients: Stir in the flour, baking soda, and kosher salt carefully, mixing just until all ingredients are incorporated to avoid overworking the dough.
5. Fold in Oats, Chocolate Chips, and Pecans: Gently fold the quick oats, semi-sweet mini chocolate chips, and the optional chopped pecans into the dough to distribute them evenly without breaking up the ingredients.
6. Scoop Dough: Using a spoon or cookie scoop, drop portions of dough onto the prepared baking sheet, spacing them about 3 inches apart to allow for spreading during baking.
7. Bake Cookies: Bake the cookies in the preheated oven for 8–9 minutes, or until the edges turn a golden brown while the centers remain soft and slightly underbaked; this ensures a chewy texture.
8. Optional Garnish: If desired, gently press a few additional pecan pieces on top of each cookie immediately after removing them from the oven for extra crunch and visual appeal.
9. Cool: Let the cookies cool on the baking sheet for 10–15 minutes to set before transferring them to a wire rack to cool completely, preventing breakage.

Notes

• For chewier cookies, use quick oats as specified; for a heartier texture, old-fashioned rolled oats can be substituted.
• Make sure the butter is softened but not melted to achieve the best creaming texture.
• If you prefer nut-free cookies, omit the pecans without impacting the overall flavor.
• Cookies can be stored in an airtight container at room temperature for up to 5 days.
• For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.

Keywords: Oatmeal Chocolate Chip Cookies, Chewy Cookies, Homemade Cookies, Easy Baking, Dessert