Easy Oatmeal Chocolate Chip Cookie Recipe

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Bake up the best oatmeal chocolate chip cookie recipe with old fashioned rolled oats. They're simple and easy to make, and soft with a slightly crispy edge.

pile of oatmeal chocolate chip cookies on white plate with glass of milk

My oldest loves it when I make oatmeal raisin cookies like my grandma used to make. But sometimes I like to switch things up and add chocolate chips instead of raisins, making the most scrumptiously soft oatmeal chocolate chip cookies.

These chocolate chip oatmeal cookies are a little bit soft, a little bit chewy. And they’re made with simple ingredients like buttermilk (I’ll show you how to make your own), brown sugar, and old fashioned oats.

Whether you like your oatmeal cookies with chocolate chips or raisins, this recipe could work for both. It even has a hint of cinnamon.

I just love baking cookies because they’re such an easy dessert to make. Some of my favorites are chocolate chip cookies and chewy peanut butter cookies.

Let’s bake a yummy batch of oatmeal cookies right now, though. Are you ready?

stack of chocolate chip oatmeal cookies on wooden countertop


If you’d rather skip all of my baking tips, important baking info for this recipe, and similar recipe ideas – and get straight to the recipe – just scroll down to the bottom, where you’ll find a printable recipe card.


My mom taught me this little trick for making buttermilk, or souring milk back when I was a budding baker in our old farmhouse kitchen.

Just add about a tablespoon of distilled white vinegar to a cup of milk. I usually use a tablespoon for every cup of milk.

  1. To make sure I have the right amount of liquid, I’ll pour my vinegar into the measuring cup first.
  2. Then add the milk to my desired level or measurement.
  3. Stir it and let sit for 5 to 10 minutes.

And that’s it! Before you know it, your milk will be perfectly soured and curdled just like buttermilk.

Now if you’re using less milk, just use less vinegar. With this recipe, I’m using 1/4 cup milk, so I’ll add about 1/2 tablespoon of vinegar to the milk to sour it.

baked oatmeal chocolate chip cookies on cookie sheet


I recommend using old fashioned oats, or rolled oats, when baking cookies, especially this oatmeal cookie recipe.

Mainly because rolled oats will lend to more of a chewy texture than quick oats. Quick cooking oats can tend to make a cookie softer.

Baking Bites has a great article about regular vs. quick cooking oatmeal for baking. And The Kitchn has another great article explaining the difference between steel-cut, rolled, and instant oats.


Really, these are such easy cookies to make. You basically have to mix up the dough, scoop it onto a cookie sheet, and bake.

how to make oatmeal chocolate chip cookies by mixing the dough and scooping dough onto cookie sheet

There are a few tips I can share, though…

  • Soften the butter before you ever start. If you’re like me and you forget to get it out (allllwayyyys), just pop it in the microwave and soften it up a bit.
  • Speaking of butter, use real butter. Margarine will change everything.
  • Use light brown sugar instead of dark brown. Why? Because light brown sugar makes a more raised cookie with a slightly crispy edge and soft, chewy middle. Dark brown makes a flatter cookie with a crunchier, chewier texture.
  • Use the full bag of chocolate chips. Of course, you’re going to sneak a few, but don’t skimp on the chocolate. It’s one of those “the more, the merrier” scenarios.
  • There’s really no need for chilling the dough, though you can if you want. It *could* lend to an even chewier cookie.
  • When you scoop the cookies onto the cookie sheet, you’ll need to press them down just a bit. You can do this with the flat bottom of a glass.
  • Don't over-bake your cookies. You want soft and chewy oatmeal chocolate chip cookies, and over-baking will take away that chewiness.

Warm cookies fresh from the oven are the absolute best, especially when you serve them up with a tall glass of ice cold milk. Yum!

fresh baked oatmeal cookies with chocolate chips on cookie sheet


To make these cookies gluten-free, use a good gluten-free all-purpose flour and gluten-free oats.

My favorite gluten-free flour is the Cup4Cup brand. I use it for so many recipes and love it because it doesn't have a lot of the grit that I've noticed with others.

Handy li'l tip: I also love that I can add it to my Amazon Subscribe & Save and get a fresh batch every month. That way I never run out!


Yes, you can. In fact, you can freeze them before or after you bake.

To freeze unbaked cookies…

Line your cookie sheet with wax paper or parchment paper. Then scoop your cookie dough out like normal onto wax paper lined baking sheets.

Freeze for an hour or two, and then remove from the freezer, and place all your dough balls in an airtight container or freezer bag. Put them right back in the freezer.

Then just pull them out of the freezer whenever you're ready, and bake them. Keep in mind, if they're still frozen when you go to bake them, you'll need to bake them a few minutes longer than usual.

To freeze already baked cookies…

Just place the cookies in an airtight container or freezer bag and freeze. They should be good for up to 3 months.

When you bring them out of the freezer, you can warm them up in the oven if you want.

soft oatmeal chocolate chip cookies stacked on wooden countertop


There are a few ways you can switch up this recipe…

oatmeal cookies with chocolate chips piled on white plate


Liquid Measuring Cup

Mixer – My stand mixer is my most used small kitchen appliance.

Large Mixing Bowl – You’ll need a large bowl if you’re mixing by hand or with a hand mixer. It also comes in handy when sifting.

Sifter – for sifting the dry ingredients together.

Cookie Scoop – I wasn’t sold on my cookie scoop at first; Dan wanted me to use it, but I was used to just using a spoon. But he was right… It saves dough, makes a smaller cookie, and lends to a rounder cookie.

Cookie Sheet

Cookie Spatula

Wire Rack – This allows the cookies to rest and cool before you put them in the cookie jar.


If you love this oatmeal chocolate chip cookie recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

easy oatmeal chocolate chip cookie recipe

Find my original recipe for these oatmeal cookies over on Adventures of Mel!


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Easy Oatmeal Chocolate Chip Cookie Recipe

Bake up the best oatmeal chocolate chip cookie recipe with old fashioned rolled oats. They're simple and easy to make, and soft with a slightly crispy edge.
4.64 from 58 votes
Print Pin Rate
Course: Cookies
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 36
Calories: 172kcal
Author: Mel Lockcuff


  • Pyrex Measuring Cups, 3-Piece, Clear
  • KitchenAid Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer
  • Solula Professional Stainless Steel Medium Cookie Scoop
  • OXO Good Grips Non-Stick Pro Cookie Sheet
  • OXO Good Grips Silicone Cookie Spatula
  • Kitchenatics Stainless Steel Wire Cooling Rack



  • Pre-heat the oven to 350°F.
  • Cream (or mix) together the butter, brown sugar, and pure cane sugar. 
  • Add the eggs and vanilla extract to your mixture, and mix well.
  • Stir the baking soda into your buttermilk (or sour milk) and set aside.
  • Sift together the dry ingredients, including the flour, salt, and ground cinnamon.
  • Mix the dry ingredients into the creamed mixture, alternating with the buttermilk. 
  • Fold in the oatmeal and chocolate chips, mixing them into the dough.
  • Using a cookie scoop, drop cookies onto your cookie sheet, pressing/patting the cookies somewhat flat with your fingers or the flat bottom of a glass.
  • Bake for 12 to 15 minutes, or until the cookies turn a nice golden hue. 
  • When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.
  • Serve with a nice tall glass of ice cold milk.


*You can make buttermilk (or sour milk) by mixing together about 1/2 tablespoon of vinegar with 1/4 cup of milk. To make sure I have the right amount of liquid, I’ll usually pour my vinegar into the measuring cup first; then add the milk to my desired level or measurement.


Serving: 1g | Calories: 172kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 104mg | Fiber: 1g | Sugar: 12g
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12 thoughts on “Easy Oatmeal Chocolate Chip Cookie Recipe”

  1. 5 stars
    Delicious! Thank you so much!
    I do have to say I wish I would have watched your video first. You made the cookies look so easy to make. It took me hours to make them as I creamed the butter and sugar forever, added one egg at a time, and over did every other step.
    I’m 77 and have cooked since I was a child but never baked except a few cakes
    and maybe a few cookies. Do you have a recipe for frosting that uses dark brown sugar and pecans? My Mother made her weekly yellow cake with this type of frosting. I can’t find the recipe anyplace. Also do you have an easy yellow cake recipe? Thank you again, Judy

    • Thank You so much for the awesome feedback, Judy! Unfortunately, I do not have a brown sugar pecan frosting recipe, but I see quite a few pulling up from a quick Google search. That said, if you head on over to my other website, adventuresofmel.com, and search for “Classic Yellow Cake Recipe” in the search bar at the top right corner, it should pull up my homemade yellow cake recipe. I hope this helps!

  2. Interesting the addition of buttermilk/sour milk. Do you know what that is supposed to do to the final cookie outcome? Haven’t come across another recipe, yet, that uses liquid.


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