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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.
4.61 from 53 votes
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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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