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plated oatmeal cookies with chocolate chips

Making Oatmeal Chocolate Chip Cookies

Ever make a cookie recipe for a party and decide, never to make it again? This oatmeal chocolate cookie recipe is not one of those.

This is the kind of recipe to write down, the recipe card gets stained and used often.

These oatmeal cookies are made from ingredients we already have in the pantry, and they come together without overthinking it. There are no complicated steps. No special ingredients needed from the store. These are reliable, from-scratch cookie that turns out the way you expect it to.

Because for me, this kind of baking is part of something bigger.

It’s not just about making cookies — it’s about building a kitchen that works. One where you can make something good from what you already have, without depending on convenience foods or last-minute runs to the store.

And this is one of those cookie recipes that makes that possible.

brown sugar and softened butter in a mixing bowl

What Ingredients You Need:

room temperature butter (we use salted butter)
brown sugar
white sugar
eggs
cornstarch
baking soda
salt
vanilla extract
semi sweet chocolate chips
all purpose flour
oatmeal

Can I Use Quick Oats or Old-Fashioned Oats?

You can use either, but they give slightly different results.

Old-fashioned oats (rolled oats) will give your cookies more texture. While quick oats make a softer, more uniform cookie. My preference is old fashioned oats as we have them onhand and are multi-purpose.

Why Does the Butter Need to be Room Temperature?

Using room temperature butter mixes more evenly with the sugar. This also helps the cookies bake consistently instead of spreading too much or baking unevenly.

old fashioned oatmeal and chocolate chips

Why Should I Add Cornstarch to Cookies?

Cornstarch helps make the cookies softer. It gives them that slightly chewy texture instead of turning out dry or crumbly.

For this recipe, you don’t need to overthink it. You can preheat the oven and bake after mixing the dough.

But if you do chill the dough, you’ll get a slightly thicker cookie.

Why Did My Cookies Spread Too Much?

It usually it comes down to a few things:

butter being too soft or melted
not enough flour
or a warm kitchen

If that happens, chilling the dough for 20–30 minutes usually fixes it.

How Do I Know When Oatmeal Cookies are Done?

They should be lightly golden on the edges but still soft in the center.

They’ll finish setting as they cool.

Remove the cookies from the baking sheet and place on parchment paper.

Be sure to store them in an airtight container.

What Is a Mistake Making Oatmeal Chocolate Chip Cookies?

Leaving the cookies in the oven to long. The cookies can become dry and hard. It’s better to just cook them until they are brown on the edges and let them cool completely.

Can I Add More Chocolate Chips?

You can.

You can even add more chocolate chips afer taking the cookies out of the oven to share with your family and friends.

Be sure to balance and not over sweeten your cookies with them.

How Do I Bake Frozen Cookies?

Have prepared baking sheets with parchment paper or silicone baking mats. Place the frozen dough on the sheet and start preheating the oven.

Once it comes up to temp, you can place the cookies in the oven. They may take a couple more minutes to bake.

Do Baked Cookies Freeze?

They do.

Store in an airtight container.

Our preference is portioned cookie dough balls in the freezer to bake a few (and several different kinds of cookies) at a time.

butterscotch chips
dried cranberries
chopped pecans
flaky sea salt (on top)
white chocolate chips
milk chocolate chips

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Print Recipe

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Easy Oatmeal Chocolate Chip Cookies Using Pantry Staples

Easy oatmeal chocolate chip cookies from scratch using basic ingredients. Soft, chewy, and dependable—perfect for everyday baking at home.

Prep Time15

Cook Time13

Course: Baking, Dessert

Cuisine: American

Servings: cookies

Author: Regina Sober

Equipment

Ingredients

1 cup room temperature butter
1 cup brown sugar
2 eggs
1 egg yolk
1 Tablespoon cornstarch
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups semi sweet chocolate chips
2 cups flour
2 cups old fashioned oats

Instructions

In a bowl add the butter and sugars and cream together until smooth. If using a mixer, have the mixer on a low speed.
Add the eggs and blend well.
Mix in the cornstarch, baking soda, salt and vanilla. Scrap down the mixing bowl.
Add in the chocolate chips.
Pour in the flour one cup at a time until blended well. The batter should form together and begin to pull away from the bowl.
Cover and then place the dough in a smaller bowl (so it fits) in the fridge and allow to chill for a few hours, firming up the butter.
Remove the dough from the fridge and preheat the oven to 375℉.
Get about 1 1/2 Tablespoons amount of dough and form into a ball.
Place parchment paper down on the baking sheet and place the cookie dough down equal amounts apart (2 to 3 inches).
Bake the cookies for 13 minutes. Allow to cool on the baking sheet for 2 minutes before removing from the sheet and placing on parchment paper to cool.

Simple oatmeal chocolate chip cookies made from pantry staples—no overthinking, no extra trips. A reliable recipe that helps you build a kitchen that works.