Why You’ll Love This Recipe

You’ll love these cookies because they combine the hearty chewiness of oats with melty chocolate chips — giving you cookies that are soft and chewy on the inside, slightly crisp around the edges, and irresistibly comforting. The oats add a nice texture and a hint of nuttiness, while the chocolate chips bring sweetness and gooey richness. This recipe is easy to make with simple staple ingredients, and it creates cookies that are ideal for any occasion — whether an everyday treat or a cozy dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ½ cup (113 g) unsalted butter, softened
• ⅓ cup (about 65 g) granulated sugar
• ⅔ cup (about 140 g) light brown sugar, packed
• 1 large egg
• 2 teaspoons pure vanilla extract (about 10 ml)
• 1 cup (about 120 g) all-purpose flour
• ½ teaspoon baking soda (about 3 g)
• ½ teaspoon salt (about 5 g)
• 1 ½ cups (about 135 g) rolled oats (old-fashioned oats work best)
• 1 cup (about 150 g) semisweet or dark chocolate chips

Directions

1. Preheat your oven to 350°F (about 175 °C) and line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
6. Fold in the rolled oats and chocolate chips until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough (or use a cookie scoop) and place them about 2 inches apart on the prepared baking sheet.
8. Bake for about 10 to 12 minutes — until the edges are lightly golden and the centers still look a bit soft. Be careful not to over-bake.
9. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely (or enjoy warm, with melted chocolate!).

Servings and timing

Makes about 24–30 medium cookies (depending on size).
Prep time: ~15 minutes · Bake time: ~10–12 minutes · Total time: ~25–30 minutes

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. To reheat, warm gently in a low-temperature oven (about 150 °C) for a few minutes, or microwave briefly until the chocolate softens and the cookie is warm.

FAQs

What kind of oats should I use for the best texture?

Old-fashioned rolled oats (not instant) are ideal because they hold their shape and give the cookies a nice chew and hearty texture.

Can I use quick-cooking oats instead?

Yes — you can, but the texture will be softer and less chewy than with rolled oats. Some people prefer that softer texture, so it’s a matter of personal taste.

Can I substitute the butter with margarine or an oil-based substitute?

Butter gives the best flavor and texture. Using margarine or oil may change the taste and make the cookies less rich and slightly greasy.

Can I add nuts or other mix-ins?

Absolutely. Chopped nuts (like walnuts or pecans), shredded coconut, or dried fruit can be added. Just ensure that the total mix-ins don’t exceed about 1 cup to keep the dough balanced.

Why did my cookies come out flat and spread too much?

That usually happens when the dough is too warm or the butter was too soft. Also, using too much butter or not chilling dough (if recommended) can cause cookies to spread.

How can I make the cookies more chewy instead of crispy?

Use rolled oats, avoid over-baking, and consider slightly under-baking so the center stays soft.

Can I make the dough ahead of time and bake later?

Yes — you can refrigerate dough for a few hours (or even overnight) before baking. This can help control spreading and deepen the flavor.

Can I freeze the baked cookies?

Yes — once cooled, place them in a freezer-safe bag or container and freeze. They’ll stay good for several weeks. Thaw at room temperature or warm gently before serving.

Can I freeze the dough instead of baked cookies?

Yes. Scoop dough into balls and freeze on a tray. Once frozen, transfer to a bag or container. You can bake them directly from frozen — just add a few extra minutes to the bake time.

Can I make these cookies gluten-free?

You could try substituting the all-purpose flour with a gluten-free flour blend, but the texture may change. Results can vary depending on the blend used.

Conclusion

These oatmeal chocolate chip cookies are a comforting, delicious, and versatile treat — soft and chewy, loaded with oats and chocolate, and perfect for any occasion. Whether you bake a batch for tea time, share with friends, or freeze dough for later, this recipe promises warm, homey cookies that satisfy sweet cravings. Enjoy baking and indulging in every gooey, crunchy — and utterly delicious — bite.

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