Menu

Oatmeal-Chocolate Chip Cookies

  • Save Recipe
Oatmeal-Chocolate Chip Cookies
New Personalized Recipes Just for You - Take the Quiz Now
  • Prep 1 hr 5 min
  • Total 1 hr 5 min
  • Servings 42
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
What could be better than a recipe for oatmeal cookies? An oatmeal cookie recipe that includes chocolate chips, of course. This clever twist on the classic drop cookie includes just enough semisweet chocolate chips to elevate this treat to next-level goodness.
By Betty Crocker Kitchens
Updated Jun 14, 2019

Ingredients

  • 1 1/2 cups packed brown sugar
  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups quick-cooking oats
  • 1 1/2 cups Gold Medal™ all-purpose or unbleached flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips (6 oz)
  • 1 cup chopped nuts, if desired
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
  • 2
    Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  • 3
    Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Tips from the Betty Crocker Kitchens

  • tip 1
    Planning for future baking? Drop the dough by spoonfuls on a baking sheet and freeze. Once the mounds of dough are frozen, place them in an airtight container and freeze for up to 12 months. When it's time to bake the cookies, add about 5 minutes to compensate for the frozen dough.
  • tip 2
    Time saver alert: make the dough up to 24 hours ahead, cover it, and refrigerate till you’re ready to bake. If too firm to scoop, let it stand at room temperature for about 30 minutes.
  • tip 3
    There’s enough butter in the recipe to keep them from sticking on the baking sheet, but for easier clean-up use a sheet of parchment paper to line the pan. You can re-use the parchment several times.
  • tip 4
    Stir in old-fashioned oats instead of quick-cooking oats for chewier cookies. For some spice, stir in 1 teaspoon of ground cinnamon or 1/2 teaspoon ground ginger into the flour.

Nutrition

120 Calories, 6g Total Fat, 1g Protein, 16g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
120
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
80mg
3%
Potassium
65mg
2%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
10g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Oatmeal chocolate chip cookies are one of the most popular culinary variations of the classic chocolate chip cookie. This from-scratch recipe includes whole-grain oats and semisweet chocolate chips for a two-in-one taste treat. When family and friends get a taste of the gooey chocolate and oats in this cookie, it’s sure to be an instant hit—so be prepared to make this recipe again and again. Now that you’ve got a box of oats and a bag of chocolate chips in the pantry, you might be ready explore some variations on this irresistible combination. Check out Betty’s best oatmeal chocolate chip cookies to find creative new twists and time-tested heirloom favorites.
© 2023 ®/TM General Mills All Rights Reserved