Easy chocolate chip oatmeal cookie recipe makes tasty oatmeal cookies in less than 30 minutes. These simple chocolate chip oatmeal cookies are made in one bowl and are made with all brown sugar.
Baking cookies should be easy, and these easy chocolate chip oatmeal cookies are just that.
Since the butter is melted, there’s no need to soften the butter before beginning. The cookies are also made in one bowl, so there’s one less bowl to wash.
Ingredient notes and substitutions
- Butter: I use salted butter in this recipe. If using unsalted butter, increase the butter by 1/2 teaspoon. Also, I melt the butter about 85% of the way and then whisk until completely melted. Butter that is too hot will give you greasy cookies.
- Brown sugar: Either light brown sugar or dark brown sugar will work in this recipe.
- Flour: It’s important to properly measure the flour so that you don’t end up with dry, crumbly dough. You can weight it (click on “metric” for the weights) or sift the flour, lightly spoon into a measuring cup, and level.
- Chocolate chips: Feel free to use milk chocolate chips, dark chocolate chips, or even flavored chips in this recipe.
How to make easy chocolate chip oatmeal cookies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
Step 2: Melt butter in a large microwave-safe bowl.
Step 3: Add brown sugar, and stir to combine. Let stand 5 minutes.
Step 4: Add egg and egg yolk; stir to combine.
Step 5: Stir in vanilla extract.
Step 6: Add flour, baking soda, and salt. Stir until just combined.
Step 7: Stir in oats until just combined.
Step 8: Add chocolate chips and nuts, if using, and stir in.
Step 9: Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
Step 10: Bake for about 7-10 minutes, or until the edges of the cookies are golden brown.
Step 11: Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
Recipe Tips!
- Mixing: I highly recommend mixing the dough by hand. It’s easy to do, and it helps to prevent overmixing the dough.
- Chilling the dough: You can chill the dough before baking. If you chill the dough, it will give you softer, thicker cookies.
- Baking: Oven temperatures and baking times can vary quite a bit. You may find that you need to adjust your baking temperature and time according to how your oven bakes.
Storage
Store any leftover cookies in an airtight container at room temperature. The cookies will keep for up to 3 days when properly stored.
More easy cookie recipes!
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Easy Chocolate Chip Oatmeal Cookies
Ingredients
- 1 cup butter
- 1 ½ cups brown sugar packed
- 1 large egg + 1 egg yolk
- 1 tablespoon vanilla extract
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt or scant 1/2 teaspoon table salt
- 2 cups old-fashioned rolled oats
- 10 ounce package chocolate chips
- 1/2 cup chopped pecans or walnuts optional
Instructions
- Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
- Melt butter in a microwave-safe bowl.
- Add brown sugar, and stir to combine.
- Let stand 5 minutes.
- Add egg and egg yolk; stir to combine.
- Stir in vanilla extract.
- Add flour, baking soda, and salt. Stir until just combined.
- Stir in oats until just combined.
- Add chocolate chips and nuts, if using, and stir in.
- Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
- Bake for about 7-10 minutes, or until the edges of the cookies are golden brown.
- Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
Notes
-
- Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt by 1/2 teaspoon. Also, I melt the butter about 85% of the way and then whisk until completely melted. Butter that is too hot will give you greasy cookies.
-
- Brown sugar: Either light brown sugar or dark brown sugar will work in this recipe.
-
- Flour: It’s important to properly measure the flour so that you don’t end up with dry, crumbly dough. You can weight it (click on “metric” for the weights) or sift the flour, lightly spoon into a measuring cup, and level.
- Chocolate chips: Feel free to use milk chocolate chips, dark chocolate chips, or even flavored chips in this recipe.
- Nutrition values are estimates.
Nutrition
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Originally published 4/19/18. This recipe is regularly updated.
Reader Interactions
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Comments & Reviews
Lina says
Hi. Made these cookies today and chilled the dough for two
Hours. I
Added some chocolate chips as well as white ones and toffee bits and let me tell you they were delicious and soft.
Kate says
Thank you!
Rhona M Moore says
easy & one of the best
Kate says
Thank you!
Pat says
Great oatmeal cookie recipe Kate. Only way I can get my husband to eat oatmeal.
FYI typo?: In the “notes” section under the butter heading, I think you may have meant if using unsalted butter, increase “salt” by 1/2 tsp, not increase butter. Not nit-picking, but new cooks may not catch it. Even though, as written would not make a huge difference.
Kate says
Thank you, and thank you for letting me know about the typo!
Charlotte says
Really good!
Kate says
Thank you!
Jill says
The perfect chocolate chip oatmeal cookies! Happy New Year!
Maria I Romo says
What an easy but delicious recipe!
The one that I was looking for?.Thanks a lot!
Kate says
Thanks! Glad you liked the cookies! =)
Jenn says
The directions are confusing, or maybe it’s just me. It doesnt say when to remove from heat, I assumed after you combine the butter with brown sugar. I let it stand for 10 minutes and all my chocolate chips melted. I guess I’m not good at following directions
Kate says
Hey! I’m sorry that that was confusing! I appreciate you taking the time to share your feedback, and I added a note about removing from heat to make that clearer.
Caroline Nguyen says
Awesome cookies! I wrote a comment earlier but forgot to rate the recipe!
Kate says
Thank you so much! =)
Caroline Nguyen says
I made these cookies and they were AWESOME! I have not had good luck with any of the oatmeal cookie recipes I tried. I live in Colorado and its a challenge baking in high altitude. The oatmeal cookies I make usually are great consumed right after baking but get dry later that day and typically is inedible within 3 days. These cookies were still great on day 3! My 3 kiddos could not get enough of these cookies. THANK YOU for this recipe and SOO many others that you provide. We really enjoy all the quick bread recipes and cookie recipes!
Kate says
Thank you so much for your kind comment! I can’t tell you how much I appreciate hearing things like this. I’m really glad that your family enjoyed the cookies, and thank you for taking the time to come back and leave a comment.
Jess says
This recipe is great! the cookies have more flavor than my usual recipe. Thanks!
Kate says
So glad you liked the cookies! Thanks for taking the time to comment! =)