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Indulge in Easy Chocolate Chip Oatmeal Cookies with this scrumptious recipe. You’ll love how quick and simple they are to make.
Craving a delicious cookie but don’t want to wait? The time to prepare the recipe is dangerously quick – you can whip up these cookies in less time than it would take to eat the whole batch! There’s no need to wait for room temperature ingredients, and as far as equipment goes, all that’s needed for these easy-to-make, delicious treats is a wooden spoon, saucepan, a whisk, and a mixing bowl.
These cookies may be packed with delicious chocolate chips, but the show’s real star is the chewy, buttery oatmeal cookies they’re baked into. Add quick and easy to the mix, and we definitely have a winner!
Why This Recipe Works
- A mixture of quick and rolled oats offers these cookies the perfect texture and chewiness.
- Salted butter seasons the cookies and offers a buttery richness that can’t be beat.
- A mixture of dark and light brown sugar gives the cookies caramel flavor and chewy consistency without too much sweetness.
- Shredded coconut adds an extra layer of flavor.
Ingredient Notes
- Oats: I use a mixture of American quick-cook oats (not to be confused with instant oats), and old fashion rolled oats. In other countries, both jumbo porridge oats and rolled oats are good substitutes.
- Flour: All-purpose flour or plain flour is perfect for this recipe. I recommend unbleached flour.
- Butter: I like to use salted butter in my baking because it seasons and cuts the sweetness. Unsalted is just as good.
- Chocolate Chips: I use semi-sweet dark chocolate chips, but you can use milk chocolate or white chocolate. Always use the best quality chocolate available to you, as it will make all the difference in the taste of the cookie.
- Eggs: Use large eggs. Cold from the fridge is just fine.
- Vanilla: I use vanilla bean paste to give a deep flavor, but you can use vanilla extract or vanilla flavoring.
- Salt – I like to use fine ground sea salt, but table salt will work fine.
Step By Step Instructions
Add the flour, baking powder, baking soda, salt, oats, and coconut to a large mixing bowl.
Mix to combine and set aside.
Melt the butter gently in a large saucepan on the lowest heat setting without letting it bubble or sizzle. Doing it slowly allows it to melt but retain its moisture.
Remove from the heat, add the sugar, and mix vigorously to combine. It may look greasy at first, but keep stirring. After a little while, it will smooth out. You’re looking for no visible separation of butter.
It’s important to melt the butter at a low temperature so that you don’t cook the eggs when they’re added to the mixture. If the butter bubbles at all during melting, allow it to cool before moving on to the next step.
Add the vanilla and eggs to the butter mixture.
Whisk the eggs into the butter mixture until well combined.
Pour the wet ingredients into the dry ingredients and add the chocolate chips.
Mix into the dry ingredients until all of the flour is incorporated, but be careful not to over-mix the dough.
Drop mounds of dough onto a baking sheet using a quarter cup cookie scoop or measuring cup.
Bake for 12 to 14 until crisp and golden on the outside edges.
Serve and enjoy every last bite.
You can never have enough chocolate chip cookie recipes, right? I have recipes for about 10 different varieties on this site, from Classic Chocolate Chip Cookies to Chocolate Chip Blondies and my double chocolate chip cookies.
Make Ahead and Freezing Instructions
- In The Fridge: Once you’ve made the dough, it can be stored in the fridge for up to three days before baking.
- In The Freezer: Keep the wrapped dough in the freezer for up to 3 months. Defrost thoroughly before baking. Freeze-baked cookies in a freezer-safe container for up to a month. Defrost thoroughly before eating.
- Store: Store the baked cookies in an airtight container for up to three days.
Tips & Variations
- It’s important to melt the butter at a low temperature so that you don’t cook the eggs when they’re added to the mixture. If the butter bubbles at all during melting, allow it to cool before moving on to the next step.
- When mixing the sugar into the butter, mix until fluffy and there is no visible separation of butter.
- Be careful not to overmix once you mix in the flour. Overmixing will cause a tough cookie.
- If your mixture looks glossy, put it in the fridge for five minutes before baking.
- Use an ice cream scoop to get equal-sized cookies.
- Mix up the chocolate chips, and add some white chocolate or milk chocolate chips.
- Add a teaspoon of cinnamon for extra flavor.
Rate This Recipe
Recipe
Easy Chocolate Chip Oatmeal Cookies
Ingredients
- 1 ½ cups of flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup old-fashioned oats (or jumbo porridge oats)
- ½ cup quick oats (or rolled oats)
- ¼ cup shredded coconut (optional)
- ¾ cup butter (softened)
- 1 ½ cups brown sugar (packed)
- ¼ cup dark brown sugar (packed)
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F/180°C. Prepare cookie sheets with baking paper
- Add the flour, salt, baking soda, and baking powder together into a large mixing bowl.
- Mix in the oats and coconut. Set aside.
- Melt the butter gently in a large saucepan on low heat without letting it bubble or sizzle.
- Remove from the heat, add the sugar, and mix vigorously to combine. It may look greasy and lumpy at first, but keep stirring until fluffy and fully combined.
- Mix in the eggs and vanilla.
- Pour the wet ingredients into the dry ingredients and add the chocolate chips.
- Using an ice cream scoop, add the dough to the prepared pan 2 inches apart.
- Bake for 12-15 minutes or until the edges are golden brown.
Tips
- It’s important to melt the butter at a low temperature so that you don’t cook the eggs when they’re added to the mixture. If the butter bubbles at all during melting, allow it to cool before moving on to the next step.
- When mixing the sugar into the butter, mix until fluffy and there is no visible separation of butter.
- Be careful not to overmix once you mix in the flour. Overmixing will cause a tough cookie.
- If your mixture looks glossy, put it in the fridge for five minutes before baking.
- Use an ice cream scoop to get equal-sized cookies.
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