These Quick & Easy Oatmeal Chocolate Chip Cookies are the perfect blend of chewy oats and sweet, melty chocolate chips. With a simple mix-and-bake process, they’re ideal for busy days when you want homemade cookies without the fuss. Ready in under 30 minutes, they deliver classic comfort with every bite.

ingredients

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

old-fashioned rolled oatspurpose flourunsalted buttersugarbrown sugareggsvanilla extractbaking sodasaltchocolate chips

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy.

Add the eggs and vanilla extract, beating well.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually mix the dry ingredients into the wet mixture.

Stir in the oats and chocolate chips until evenly distributed.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden and the centers are set.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 10 minutes
Baking time: 10-12 minutes
Cooling time: 10 minutes
Total time: 30-35 minutes

Variations

Use quick oats for a slightly smoother texture.

Add chopped nuts like walnuts or pecans for extra crunch.

Mix in dried cranberries or raisins for a fruity twist.

Sprinkle a pinch of sea salt on top before baking for a sweet-salty finish.

Substitute half the chocolate chips with white chocolate or butterscotch chips.

storage/reheating

Store in an airtight container at room temperature for up to 5 days.
For longer storage, refrigerate for up to 10 days or freeze for up to 2 months.
To reheat, microwave for 5-8 seconds for that fresh-from-the-oven warmth.

FAQs

Can I use instant oats instead of rolled oats?
Yes, but the texture will be slightly softer and less chewy.

Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour blend and certified gluten-free oats.

Do I need to chill the dough?
Not for this quick version, but chilling can help prevent spreading if your dough is too soft.

Can I use margarine instead of butter?
Yes, though butter provides a richer flavor.

How do I make the cookies thicker?
Use slightly less butter or chill the dough for 30 minutes before baking.

Can I double the recipe?
Absolutely. Just make sure to use multiple baking sheets or bake in batches.

Are these cookies soft or crunchy?
They’re soft and chewy in the center with slightly crisp edges.

Can I freeze the dough?
Yes, scoop it into balls and freeze on a tray, then store in a zip-top bag.

Do I have to use both white and brown sugar?
Using both gives the cookies their classic chewy texture and balanced sweetness.

What kind of chocolate chips work best?
Semi-sweet is classic, but milk, dark, or mini chips all work well too.

Conclusion

Quick & Easy Oatmeal Chocolate Chip Cookies are a go-to solution for when you’re craving something sweet and homemade without a lot of effort. Chewy, chocolatey, and satisfying, they come together fast and disappear even faster. Keep this recipe in your back pocket—you’ll be reaching for it often.