prep time: 15 min | bake time: 15 min | total time: 1.5 hrs
If you’re like me, store-bought cookies are okay in a pinch but homemade cookies rock your world! These Oatmeal Chocolate Chip Cookies are hands down better than any you’ll find in-store or at a cafe. There is just something about homemade cookies that beats all the others, maybe it’s the warmth, maybe it’s the time it took to make them or maybe it’s just that you don’t have to leave the house and you’ve got yourself a whole batch!
Whatever the reason, I am down for it and these Oatmeal Chocolate Chip Cookies are the ultimate balance of wholesome and indulgent. Packed with hearty oats and rich chocolate chips, they bring together the best of both worlds in one delightful, eggless cookie.
Perfectly soft and melty on the inside with slightly crisp edges, these cookies are easy to make and hard to resist! Whether enjoyed as a midday snack, a dessert, or a cozy treat with your morning coffee, they’re a must-try recipe for oatmeal cookie fans. I will absolutely be making a few of these this holiday season to give as gifts because let’s be real – who doesn’t LOVE Oatmeal Chocolate Chip Cookies??
All you need is a few pantry staples and you’re ready to make these cookies!
For the perfect chewy texture, old-fashioned rolled oats are the best choice for these oatmeal chocolate chip cookies. Rolled oats give a hearty texture and slightly chewy bite, while quick oats will give a softer, less chewy result. Avoid using steel-cut oats, as they won’t cook properly during baking.
Oatmeal chocolate chip cookies have become a classic treat for so many reasons. They seem to have a sense of nostalgia for many as they have always been acceptable cookies for gifting, school safe and they are just easy cookies to bake. The combination of wholesome oats and rich chocolate chips makes them both satisfying and delicious. They pair perfectly with coffee and children like them just the same!
Making these oatmeal chocolate chip cookies is simple:
Beat butter with light brown sugar until light and fluffy. Add milk and vanilla extract for a creamy consistency. Gradually incorporate the dry ingredients until a dough forms, then fold in chocolate chips.
Let the cookie dough rest at room temperature for about 45 minutes to enhance the flavors and prevent cookies from spreading too much.
Preheat your oven to 350°F (175°C), use a cookie scoop the dough onto a parchment lined baking sheet, and bake for 10-12 minutes until the edges are golden.
Let the cookies cool slightly on the baking sheet before transferring them to a wire rack.
These oatmeal chocolate chip cookies are perfectly chewy, thanks to a mix of brown sugar and oats, and strike the perfect balance between hearty and indulgent. You can customize them however you’d like by adding your favorite mix-ins and they are super fun to share! Whether you’re enjoying them yourself or sharing them as a homemade gift, these cookies are sure to be a hit!
To keep these cookies chewy and fresh, store them in an airtight container at room temperature for up to 5 days. If you like a softer cookie, add a slice of bread to the container; it will keep the cookies from drying out. If you want that freshly baked vibe all over again, pop one in the microwave for 10-15 seconds and enjoy!
This can happen if the dough hasn’t been rested long enough or if too much milk was added. Both are completely fine! To fix it, use a cookie cutter slightly larger than the cookie and gently scoot it around the edges while the cookies are fresh out of the oven. This will help shape them into perfectly round and thick cookies.
These oatmeal chocolate chip cookies freeze well, making them perfect for a quick snack later. Freeze the dough by scooping it into dough balls, placing them on a baking sheet, and freezing until solid. Then transfer to a freezer bag for up to 3 months. When ready to bake, simply add a few extra minutes to the baking time. You can also freeze baked cookies in an airtight container, separating layers with parchment paper.
Leave a rating and review below and let me know how they turned out! Try these recipes next:
12 Responses
I would like to substitute raisins for the chocolate. How much raisin should I use, and should I soak them first? Thanks!
Hi Isha,
You can substitute 80g of pre-soaked raisin for chocolate chips in the recipe.
hi I had tried ur brookies n it’s turn out so gd thank u for recipe
I want to know this oatmeal cookies after baked how long we can freeze this cookies in the fridge n after removing fm freezer how much min I have to put in microwave to eat with coffee
thank u
Hi Sheetal,
Hi! I’m so glad to hear you loved the brookies—thank you for trying the recipe! 😊
For the oatmeal cookies, once they’re fully baked and cooled, you can freeze them for up to 2–3 months. Just make sure to store them in an airtight container or freezer-safe bag to keep them fresh.When you’re ready to enjoy one, take it out of the freezer and let it sit at room temperature for about 15–20 minutes. If you prefer it warm, you can microwave it for about 10–15 seconds (depending on your microwave) to enjoy with your coffee! If you prefer Crispy Oatmeal Cookies then don’t use corn starch in the recipe.
-Saloni M.
Thanks for replying Saloni! Today was my 4th time baking these cookies 3X the recipe! Yes thrice the amount of cookies and have shared them with friends, my kid’s friends, neighbors family and needless to say everyone’s obsessed!! It’s so awesome that these cookies are eggless (yay for my Jain friends) plus without baking powder and still taste a zillion times better than the ones that do!
Also a superb win that they include a great amount of Oatmeal and wheat flour hence making it super healthy! Love baking and sharing them! 🤩👌👍 Thanks a lot Saloni!
Hi Sukanya,
Wow, that’s amazing! So glad the cookies were such a hit with everyone.
Huge win all around!
Baked these cookies 🍪🍪🍪 today 3X the recipe will! they were delicious!! however while making I found the cookie dough so dry that I couldn’t even mix it properly. then I added more milk and baked 1 batch, the cookies were yummy but tasted dry. then in the end I added olive oil and more milk and then it came together beautifully and tasted perfect! also I found 10-12 minutes too soft for my liking so found 15 to be my perfect spot! maybe the addition of cornstarch made it softer so next time will omit that since we prefer not so soft n chewy cookies! just sharing my experience! I love your website and to try your recipes one by one! 🙂
Hi
Thank you for sharing your experience—and yay for 3X the cookies!
Adding more milk is definitely the right move when the dough feels dry.Oats can soak up moisture differently depending on the type, so that might’ve been the reason too.Great call on adjusting the bake time and skipping cornstarch next time for a firmer texture. So glad you’re enjoying the recipes—can’t wait to hear what you try next!
Absolutely delicious eggless cookie recipe! These are truly some of the best cookies I’ve ever had—I couldn’t stop at just one. Thank you so much
Hi Shweta
Thank you so much!We appreciate your feedback.
Made these delicious cookies today!! The flavour, the texture, the crispy edges and soft centre is just perfect. Cannot wait to make them again. In the recipe, it doesn’t state where to add the vanilla, but I added it with the wet ingredients. And it also doesn’t say when to add the corn starch, but I added it with the other dry ingredients. Thank you so much for sharing the recipe 🙂
Hi Reena,
So glad you enjoyed the cookies!! 😊 Thank you so much for your lovely feedback—and for pointing that out! I’ve updated the method now to include when to add the vanilla and cornstarch. Really appreciate you taking the time to share, and happy baking! 🍪