Soft, chewy, chocolate-packed, and ready to bake, no waiting required!
These oatmeal chocolate chip cookies are everything a cookie lover dreams of: golden edges, chewy centers, and sweet bursts of chocolate in every bite. Best of all? No chill time needed. Whether you’re baking for a crowd or just treating yourself, these cookies come together quickly and deliver every time.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional, adds cozy warmth)
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-Ins
- 3 cups old-fashioned rolled oats
- 1½ cups semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans (optional, adds crunch)
Instructions
Step 1: Prep the Dough
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 2: Combine and Mix
Gradually mix the dry ingredients into the wet ingredients until just combined—don’t overmix.
Fold in the oats, chocolate chips, and nuts (if using) by hand until evenly distributed.
Step 3: Scoop and Bake
Scoop dough by the tablespoonful onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, until the edges are golden brown and the centers are still slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips
- No Chill Needed: This dough is ready to bake immediately, making it perfect for last-minute cravings.
- Texture Matters: Old-fashioned oats provide chew and structure—avoid quick oats for best results.
- Room Temperature Ingredients: Soft butter and room-temp eggs ensure a smooth, evenly mixed dough.
- Storage: Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.
These cookies are soft, chewy, and perfectly chocolatey with no chill time standing in your way. Keep a batch on hand for after-school snacks, late-night treats, or anytime you need a cozy bite of homemade comfort.
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