Craving something sweet? These chewy oatmeal chocolate chip cookies are the answer! Packed with wholesome oats and rich chocolate, they’re the perfect blend of flavors and textures. Whether for a bake sale, snack, or an easy dessert, this recipe is sure to impress.
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These are the easiest cookies to make…
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Love a good dessert? Try this popular blueberry lemon loaf cake…
Ingredients
- 1 cup butter, softened and cooled
- 1 cup white sugar
- 1 cup brown sugar, packed
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 2 eggs, whisked
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 ¼ cups rolled oats
- ¾ cup chocolate chips or diced chocolate bars
How to make chocolate chunk oatmeal cookies
The gist: Cream butter and sugars, mix in eggs, add dry ingredients, fold in oats, scoop, bake, and enjoy!
Preheat oven
If you plan to chill the dough (my personal favorite for better flavor and texture), hold off on preheating the oven. Otherwise, preheat the oven to 375°F and prepare large baking sheets with parchment paper.
Start wet cookie mixture
In a large bowl, cream together the softened butter, white sugar, brown sugar, vanilla, and cinnamon. Beat for about 2-3 minutes, making sure to scrape down the sides periodically, until the mixture is light and fluffy.
Add eggs
Mix in the whisked eggs, beating for another minute and scraping down the sides halfway through to ensure everything is well incorporated.
Add dry ingredients
Gradually add the flour, baking soda, and salt, beating the mixture for about 2 minutes until fully combined. Scrape down the bowl as needed.
Add oats and chocolate chunks
Fold in the oats using a spatula or your hands until the dough comes together. Add chocolate chunks and mix thoroughly. For the best texture, refrigerate the dough for 15-30 minutes if time allows.
Form cookie balls
Scoop the cookie dough into equal-sized balls using an ice cream scoop. Space them 4-5 inches apart on the prepared baking sheets.
Add chocolate chunks
Press a few chocolate chips or diced chocolate pieces into the top of each cookie dough ball for an extra chocolatey finish.
Bake
Chill in the freezer for 10 minutes (optional). Bake for 9-12 minutes, or until the edges start to turn golden brown.
Cool and enjoy
Once baked, let the cookies cool on a baking sheet to finish setting, or transfer them to a cooling rack if you prefer. Store the cooled cookies in an airtight container for up to 5 days.
Tip for freezing cookie dough
I also freeze balls of this cookie dough to make later. They heat just fine from frozen with an extra 1-2 minutes in the oven. Sometimes I even air fry them in small batches.
Tip for baking cookies from frozen
Yes, you can bake cookie dough straight from the freezer! Freezing it keeps it fresh for months, making it ideal for holiday prep or busy weeks. For drop cookies, like these oatmeal chocolate chunk cookies, there’s no need to thaw—just bake them frozen, and honestly, they might turn out even better!
Bake a single cookie in the air fryer or a few at a time in the oven whenever a craving strikes. This way, you’ll always have warm, freshly baked cookies ready to enjoy!
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Chewy Chocolate Chunk Oatmeal Cookies
Video
Ingredients
- 1 cup butter softened and cooled
- 1 cup white sugar
- 1 cup brown sugar packed
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 2 eggs whisked
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 ¼ cups rolled oats
- ¾ cup chocolate chips or diced chocolate bars
Instructions
- Preheat oven. If you plan to chill the dough (my personal favorite for better flavor and texture), hold off on preheating the oven. Otherwise, preheat the oven to 375°F and prepare large baking sheets with parchment paper.
- Start wet cookie mixture. In a large bowl, cream together the softened butter, white sugar, brown sugar, vanilla, and cinnamon. Beat for about 2-3 minutes, making sure to scrape down the sides periodically, until the mixture is light and fluffy.
- Add eggs. Mix in the whisked eggs, beating for another minute and scraping down the sides halfway through to ensure everything is well incorporated.
- Add dry ingredients. Gradually add the flour, baking soda, and salt, beating the mixture for about 2 minutes until fully combined. Scrape down the bowl as needed.
- Add oats and chocolate chunks. Fold in the oats using a spatula or your hands until the dough comes together. Add chocolate chunks and mix thoroughly. For the best texture, refrigerate the dough for 15-30 minutes if time allows.
- Form cookie balls. Scoop the cookie dough into equal-sized balls using an ice cream scoop. Space them 4-5 inches apart on the prepared baking sheets.
- Add chocolate chunks. Press a few chocolate chips or diced chocolate pieces into the top of each cookie dough ball for an extra chocolatey finish.
- Bake. Chill in the freezer for 10 minutes (optional). Bake for 9-12 minutes, or until the edges start to turn golden brown.
- Cool and enjoy. Once baked, let the cookies cool on the baking sheet to finish setting, or transfer them to a cooling rack if you prefer. Store the cooled cookies in an airtight container for up to 5 days. Tip – I also freeze balls of this cookie dough to make later.
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