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These homemade Oatmeal Chocolate Chip Cookies are made with salted butter, brown sugar, and what I think makes them better than the rest: plenty of vanilla, plus a mix of oats, chocolate chips, and chocolate chunks. Each cookie is finished with a sprinkle of flaky sea salt (optional but so good) for the perfect salty-sweet balance. They’re classic, with rippled edges and soft, chewy centers filled with melty chocolate — just like Mom’s fresh-baked cookies. Simple and nearly perfect.
Do any of you have one of those old, passed-down family cookbooks with laminated covers, broken bindings, and stained pages? My mom has one of those. It’s a yellow, laminated cookbook filled with maybe fifty family recipes, everything from appetizers to desserts.
Some of the recipes are very old-school — made with canned soups and pantry staples — and a few are truly special. The real shining gems.
One of those is her oatmeal cookie recipe.
Growing up, my mom made these cookies once or twice a week, and that’s not an exaggeration. One of the best things about “old-school” recipes is their simplicity. They’re dependable, comforting, and always delicious.
This one might be the easiest cookie recipe I know. You just mix everything in one bowl, bake, and enjoy the yummiest cookies. Still one of my all-time favorites.
(you can add Valentines mini M&m’s for fun too!)
These are the details
Ingredients
-
salted butter
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melted coconut oil
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brown sugar – I used dark
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granulated sugar
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two eggs + one egg yolk
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vanilla extract
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old fashioned oats
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all-purpose flour
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baking soda
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salt
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chopped dark chocolate chunks
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chocolate chips – milk chocolate, semisweet, or dark chocolate!
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flaky sea salt, for sprinkling (optional)
Kitchen Supplies
All you’ll need is a simple bowl, a whisk, and a spatula—nothing fancy here. This is the kind of easy, classic cookie recipe that comes together with the basics, so you can get straight to the best part: warm, chewy oatmeal cookies fresh from the oven.
The Steps
Step 1: Prep for Baking
Preheat the oven and line your baking sheets with parchment paper. Simple, but important for perfect cookies.
Step 2: Make the Cookie Dough
Using an electric mixer, beat together all of the ingredients except the chocolate until fully combined and smooth.
Step 3: Add the Chocolate
Fold in the chocolate chips and chunks until evenly distributed. The dough should be soft, glossy, and generously loaded with chocolate.
If you want, you can even add the pretty pink mini Valentine’s Day m&m’s. So cute and fun too!
Step 4: Roll + Chill
Roll the dough into rounded tablespoon-size balls. If you have time, chill the dough for 20–30 minutes to get thicker, chewier cookies.
Step 5: Bake
Bake for 6 minutes, then carefully tap the pan on the counter to create those signature ripples. Return to the oven and bake for another 2–3 minutes, just until the edges are set, and the centers are still soft. Your kitchen will smell like browned butter, cozy vanilla, and warm melted chocolate.
Looking for cookie recipes? Here are a few ideas:
Chocolate Chip Espresso Oatmeal Cookies
Really Good Chewy Chocolate Chip Cookies
Chewy Brown Sugar Maple Cookies
Lastly, if you make these really good oatmeal chocolate chip cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Really Good Oatmeal Chocolate Chip Cookies
Ingredients
- 1 stick (1/2 cup) salted butter, at room temperature
- 1/2 cup coconut oil, melted
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs, plus 1 egg yolk
- 1 tablespoon vanilla extract
- 2 1/2 cups old fashioned oats
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips or chunks
- 1 cup chopped dark chocolate
- flaked sea salt
Instructions
- 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.2. Mix all ingredients except the chocolate in a mixing bowl until fully combined. Fold in the chocolate.3. Roll the dough into rounded 1-tablespoon balls and arrange on the baking sheet. Bake for 6 minutes, then rotate the pan, then tap it on the counter 1 time. Bake another 2–3 minutes, until the edges are set and the centers are just barely glossy.4. Cool on the baking sheet to finish the cooking. Sprinkle with flaky salt.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Okay I had a company’s coming cook book with more or less a very similar recipe. I have been making those for 20 years. This recipe blows them out of the water. I had to bake a bunch of cookies so I tripled the recipe. I ended up having to add one final egg and a little more oil 2/8 worth. I have a convection oven. I baked these at 12 mins. The cookies were balled about the size of my palms. We made 72 cookies. They turned out amazing. We used to have a local restaurant that made similar cookies and I am so happy as these taste like the homemade cookies they used to sell. Super easy recipe. I used to cream all the wet ingredients and then add the dry and mix, this method seems to make the cookies light and fluffy. My dad who loved the previous cookies I made, agrees that this recipe is the best. Make sure you add the bakers chocolate and I added Fleur de salt to the top of the cookies.
Thank you Tieghan for sharing this recipe with the world.
Hey Melissa,
Thanks so much! I appreciate you making this recipe and taking the time to comment. So glad it was enjoyed!
Can these be made into bars? 9×13 pan?
Thanks!
Hey Susy,
I haven’t tested that, but I don’t see why it wouldn’t work for you! You might also like these recipes:
https://www.halfbakedharvest.com/healthy-dark-chocolate-chunk-oatmeal-cookie-bars-idiot-proof/
https://www.halfbakedharvest.com/brown-butter-oatmeal-chocolate-chip-cookie-bars/
I hope this helps! Please let me know if you have any other questions!
Delicious recipe! However, I used a medium scoop, not the 1 Tablespoon melon baller scoop and I made 35 cookies. The 1-Tablespoon scoop would have definitely made way more than 18 cookies.
Hey Kim,
Thanks for trying this recipe and for the feedback, I can’t wait to hear what you make next!
Enjoy your Tuesday!
These are amazing! So so good👌🏻
Thanks so much, Jessie! Love to hear these cookies turned out well for you, I appreciate you making them!
Made these last night and they are sooooo good!! Your recipes are always 10/10!!
Hey Morgan,
Wonderful! I appreciate you making this recipe, I’m so glad to hear it turned out well for you!
Lovely! I baked the cookies in two different ways. One method was to follow the original cooking instructions, and the other was to let them bake uninterrupted and avoid dropping the pan on the counter after 6 minutes, then continue baking. The original recipe resulted in beautiful, crunchy cookies. The other method produced cookies that were more rounded, softer, and chewier, which my daughter-in-law preferred. Either way, it’s a win!
Hey Kym,
Awesome!! So glad to hear you enjoyed these cookies, thank you so much for making them and your feedback:)
Can’t wait to try these. When you say “melted coconut oil” do you just heat it for a bit?
Hi Marla,
You bet! Let me know how these cookies turn out for you, I hope you love them!
Ooops! I didn’t melt the coconut oil. I just added it to the butter and beat it for a couple of minutes with the sugars. They came out super, but next time I will take note.
Hiiii
I was told by my neighbor it some of my best work 😊 delicious 😋
Hey Therese,
Perfect! Love to hear this recipe turned out well for you, thanks for making it!
DELICIOUS 🤤 This batch only lasted a day with my family. I also added some cinnamon, which tasted amazing, being that I’m a cinnamon junkie…And THANK YOU for an oatmeal chocolate (instead of raisin) cookie recipe. I think oatmeal and chocolate are a superior pairing.
Hey Fontayne,
Happy Sunday! Thanks a bunch for making this recipe and taking the time to comment. So glad it was a winner!
Could quick oats be used ? Thanks
Hi Margie! Yes, you can use quick oats in this recipe! It might slightly change the texture, but should still be super yummy! 🙂 xT
Hi! Thank you for all of you that you provide!
Quick question- can I use olive oil instead of coconut oil?
Thanks so much!
Hey Kate,
So sorry, I have not tested that with this recipe so I am not sure what the results would be. You could definitely give it a try!
I hope you love these cookies!
I used avocado oil and they’re delicious!
Hey Christine! So glad these worked well with avocado oil for you! 🙂 xT
hi, I tried olive oil and they turned out amazing!
My new favorite oatmeal chocolate chip cookie recipe! 😍
Hey Patty,
Your feedback means a lot, thanks for trying this recipe. I’m happy it delivered!
These were very easy to make because everything just got mixed altogether. I kept making sure I read the recipe right because I wasn’t sure it would turn out ok but they definitely did! Very yummy cookies thank you for the fast easy recipe. Always appreciated by busy moms!
Thanks so much, Kayleen! Love to hear this recipe was enjoyed, I appreciate you making it!
Tieghan: I’m glad you used the term “really good” in the title. Too often people use the adjective “best” to describe their recipe. How does anyone know their recipe falls into a ‘best’ category? Who decides on ‘best’? Then there is the area of personal preference: ‘best’ to one person is not necessarily ‘best’ to a different person.
You certainly touched a nerve, eh.
BTW, I have been saving your recipes for years.
I hope you love the cookies, Douglas!
Can you make it as a pan cookie
Hi Juli,
So sorry, I have never tried that before with this exact recipe. You might like this recipe:
https://www.halfbakedharvest.com/chocolate-chip-skillet-cookie/
Please let me know if you have any other questions!