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Chewy Oatmeal Chocolate Chip Cookies
5 from 3 votes
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Oatmeal Chocolate Chip Cookies

Course Dessert, Snack
Cuisine American
Keyword Oatmeal Chocolate Chip Cookies, oats, walnuts
Prep Time 15 minutes
Cook Time 12 minutes
Servings 30 cookies
Author Jennifer // Flour & Floral


  • 1 cup Unsalted Butter Softened
  • 1 cup Light Brown Sugar Packed
  • 1/2 cup White Sugar or Cane Sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 1 1/4 cups All-Purpose Flour
  • 1/2 tsp Baking Soda
  • 1-2 tsp Salt
  • 3 cups Rolled Oats
  • 1 cup Walnuts chopped (or any nuts/add-ins you prefer!)
  • 3/4 cup Semi-Sweet Chocolate Chips or any chocolate chip flavours you prefer!


  1. Preheat oven to 350 F. Line a baking sheet with parchment paper.

  2. In a large bowl using a stand mixer or hand mixer, cream together the butter, brown sugar, and white sugar until fluffy and lightened in colour.
  3. Beat in eggs one at a time, then stir in vanilla.
  4. In a smaller bowl, combine the flour, baking soda and salt. With a wooden spoon stir the dry mixture into the creamed mixture until just blended.

  5. Gently stir in the rolled oats and your selected add-ins.

  6. Using spoons or a cookie scoop drop by Tablespoonfuls onto the parchment paper baking sheet, evenly spaced apart.

  7. Bake for 12-16 minutes (depending on your oven), then allow cookies to cool on baking sheet for 5 minutes before transferring them onto a cooling rack. Enjoy!


I like to store my cookies at room temperature in ziplock bags (or tupperware containers) for about 7 days; that is, if they actually last that long and aren’t being inhaled as usual.

If I decide to double the recipe and end up with a bounty of cookies, these freeze VERY well. Freeze them in freezer-safe ziplock bags for up to 5 months! Woohoo!

They also taste excellent when they’re just barely thawed after being taken out of the freezer. Enjoy!