Best Oatmeal Chocolate Chip Cookies Recipe

Introduction

These Best Oatmeal Chocolate Chip Cookies offer a perfect balance of chewy oats and rich chocolate chips in every bite. Easy to make and delightfully flavorful, they’re an ideal treat for any occasion.

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 and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, cream together the softened butter, granulated sugar, and 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 well combined.
4. Step 4: Stir in the flour, baking soda, and salt until just combined—avoid overmixing.
5. Step 5: Gently fold in the quick oats, 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 the cookies for 8–9 minutes, or until the edges turn golden brown but the centers remain soft.
8. Step 8: Optionally, garnish cookies with additional pecans right after removing them from the oven.
9. Step 9: Let the cookies cool on the baking sheet for 10–15 minutes before transferring to a cooling rack.

Tips & Variations

• For chewier cookies, use old-fashioned rolled oats instead of quick oats.
• Swap pecans for walnuts or skip nuts altogether if preferred.
• Chill the dough for 30 minutes before baking to prevent spreading.
• Use dark chocolate chips for a richer chocolate flavor.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. You can also freeze cookies for up to 2 months; thaw at room temperature before enjoying. Reheat gently in the microwave for 10–15 seconds to revive softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use old-fashioned oats instead of quick oats?

Yes, old-fashioned oats will work well but may give the cookies a chewier texture. Just be sure to fold them in gently to maintain the cookie’s structure.

Do I have to add nuts?

No, nuts are optional. You can omit them or replace them with other mix-ins like dried fruit or seeds depending on your preference.

Best Oatmeal Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.7 from 153 reviews

These Best Oatmeal Chocolate Chip Cookies combine the chewiness of oats with the rich sweetness of semi-sweet chocolate chips and a hint of crunch from pecans. Perfectly balanced with brown and granulated sugars, these cookies bake up golden with soft centers for a classic homemade treat.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 9 minutes
• Total Time: 19 minutes
• Yield: 18 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: Preheat your oven to 350°F 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: Mix in the egg and vanilla extract thoroughly to create a cohesive batter.
4. Add Dry Ingredients: Stir in the unbleached flour, baking soda, and kosher salt into the wet mixture until just combined to avoid overmixing.
5. Fold in Oats, Chocolate Chips, and Pecans: Gently fold in the quick oats, mini chocolate chips, and chopped pecans, distributing them evenly throughout the dough.
6. Scoop the Dough: Use a spoon or cookie scoop to drop dough onto the prepared baking sheet, spacing each cookie approximately 3 inches apart to allow for spreading.
7. Bake Cookies: Bake in the preheated oven for 8–9 minutes, until the edges turn golden brown while the centers remain soft for the perfect chewy texture.
8. Optional Garnish: Immediately after removing the cookies from the oven, sprinkle additional chopped pecans on top if desired for extra crunch and flavor.
9. Cool Cookies: Let the cookies cool on the baking sheet for 10–15 minutes before transferring them to a cooling rack to finish cooling completely.

Notes

• For chewier cookies, use quick oats as specified, but old-fashioned rolled oats can be substituted for a heartier texture.
• Ensure the butter is softened to room temperature for easier creaming and better texture.
• Spacing cookies adequately on the baking sheet prevents them from merging while baking.
• Optional pecans add a crunchy contrast but can be omitted for nut-free cookies.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: Oatmeal cookies, chocolate chip cookies, homemade cookies, chewy cookies, pecan cookies