The BEST Oatmeal Chocolate Chip Cookies


These irresistibly delicious Oatmeal Chocolate Chip Cookies are crisp on the outside, chewy on the inside, ready in less than 15 minutes, and all the chocolate-y goodness you could want on this rainy day!  

How to make Oatmeal Chocolate Chip Cookies?

  1. Mix together the dry ingredients.
  2. Beat the wet ingredients until creamy and smooth.
  3. Stir together with the chopped chocolate.
  4. Bake until golden brown on the edges and just set in the center. Enjoy warm!

What to serve with Oatmeal Chocolate Chip Cookies?

  • Vanilla Bean Ice Cream
  • Milk (of choice)
  • Fresh Fruit, like strawberries, raspberries, etc.

Can Oatmeal Chocolate Chip Cookies be frozen?

Typically, any cookie dough with a good content of fat (olive oil or butter) will freeze well. When ready to bake, let the cookie dough thaw for one hour at room temperature or overnight in the fridge.

How to store leftover Oatmeal Chocolate Chip Cookies?

For best flavors and textures, place the leftover COMPLETELY COOLED cookies in an air tight container to sit out at room temperature for up to 4 days, the fridge for up to 7 days, or the freezer up to 1 month.

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!

For more great A Bright Moment recipes, be sure to follow me on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

The BEST Oatmeal Chocolate Chip Cookies

They are crisp on the outside, chewy on the inside, ready in less than 15 minutes, and all the chocolate-y goodness you could want on this rainy day!



Servings: 12

  • 1 cup All Purpose Flour
  • 1 1/2 cups Quick Oats
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Ground Cinnamon
  • 1/3 cup Olive Oil, or Melted Butter
  • 1/2 cup Brown Sugar, or granulated cane sugar
  • 1 large Egg + 1 Egg Yolk
  • 1 tsp. Vanilla Extract
  • 1 cup Milk or Dark Chocolate, chopped (or chocolate chips)


  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, mix the flour, quick oats, baking powder, baking soda, and ground cinnamon together.
  3. In a separate bowl, beat the olive oil, brown sugar, egg, and egg yolk until creamy, about 1-2 minutes. Fold in the vanilla extract.
  4. Add the flour into the olive oil mixture, then mix together until well-combined.
  5. Fold in the chopped chocolate.
  6. Using a large ice cream scooper, make 10-12 cookies.
  7. Bake for 8 minutes, or until golden around the edges and just set in the center (be careful not to overtake). Enjoy!

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