Go Back
–+ servings
Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies: Chewy, Customizable Yum

Make delightful Oatmeal Chocolate Chip Cookies that are thick, chewy, and fully customizable for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 minutes
Cooling Time 15 minutes
Total Time 39 minutes
Servings: 12 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Provides richness and moisture; substitute with coconut oil for a dairy-free version.
  • 3/4 cup Granulated Sugar Adds sweetness and essential structure.
  • 3/4 cup Light Brown Sugar Enhances moisture and adds deeper flavor.
  • 1 large Egg Binds ingredients; can swap for a flax egg for vegan.
  • 1 teaspoon Vanilla Extract Elevates the overall taste.
  • 1 1/2 cups Unbleached All-Purpose Flour Gives structure; measure accurately.
  • 1 teaspoon Baking Soda Makes cookies puffy; ensure freshness.
  • 1/2 teaspoon Kosher Salt Balances out sweetness.
  • 2 cups Quick Oats Provides chewy texture; rolled oats can be used.
  • 1 cup Semi-Sweet Mini Chocolate Chips Delivers rich chocolate flavor.
  • 1 cup Pecans Adds crunch; can substitute walnuts or omit.

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • mixing bowl
  • Hand mixer
  • Cookie Scoop

Method
 

Cookie Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the unsalted butter, granulated sugar, and light brown sugar until smooth, about 2-3 minutes.
  3. Add the egg and vanilla extract to the mixture and beat until fully incorporated, about 1 minute.
  4. In another bowl, whisk together the flour, baking soda, and salt, then gradually mix into the wet ingredients until just combined.
  5. Gently fold in the oats, chocolate chips, and crushed pecans until evenly distributed.
  6. Scoop the dough onto the prepared baking sheet, spacing them at least 3 inches apart.
  7. Bake for 8-9 minutes until golden around the edges; the centers should remain soft.
  8. Cool on the baking sheet for 10-15 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 70mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Cookies can be customized with various nuts or dried fruits. Store in an airtight container for up to 5 days or freeze for longer storage.

Tried this recipe?

Let us know how it was!