Easy Chocolate Chip Oatmeal Cookies

Close-up of a gooey chocolate chip cookie with melted chocolate oozing from the center. The easy chocolate chip oatmeal cookie appears freshly baked, with a golden-brown, slightly crispy exterior.

5 from 4 votes

Easy Chocolate Chip Oatmeal Cookies

These outrageous cookies bring the best of oatmeal cookies and chocolate chip cookies together in a food marriage made in heaven.

Course Cookies

Cuisine American

Diet Vegetarian

Keyword chocolate chip oatmeal cookies, easy cookies, Easy Oatmeal Cookies

Prep Time 15

Cook Time 25

Total Time 40

Servings cookies

Calories 424

Author Erren Hart

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

US Customary - Metric

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.

Notes

Oats: For this recipe, I used a combination of American quick-cook oats (not to be confused with instant oats) and old-fashioned rolled oats. In other countries, both jumbo porridge oats and rolled oats are good substitutes.

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.

Nutrition