These Easy Oatmeal Chocolate Chip Cookies are fantastic. Butter, flour, sugar, oatmeal, chocolate chips. Lots to love. Heavenly, warm and fresh from the oven. These cookies are a yummy after school or weekend treat!
Think melty chocolate. Buttery. Crunchy. Mmmm…these cookies are perfect picnic fare or packed in lunch boxes.
These Easy Oatmeal Chocolate Chip Cookies are simple to make. Get out your wooden spoon and mixing bowl.
Stir together the dry ingredients.
Stir in the wet ingredients.
(I know. Tough.)
Shape dough into balls or use a cookie scoop.
Nothing better than these warm buttery cookies, fresh from the oven. Don’t forget the milk.
It’s the butter and oatmeal that make these so crispy and crunchy. And unlike many butter cookies, these hold their shape well because of the oatmeal.
While I do love regular oatmeal cookies, these Easy Oatmeal Chocolate Chip Cookies don’t taste like a traditional oatmeal cookie. They’re crispy and buttery. Like a good chocolate chip oatmeal cookie ought to be.
You can give this Easy Oatmeal Chocolate Chip Cookies mix as a gift. I feel slightly 90’s here, because that’s when all the mason jar homemade mixes were popular. Everybody and their brother gave (and got) these mason jar mixes at Christmas time.
Basically the dry ingredients of the recipe are in a mason jar with an attached gift card listing the needed wet/refrigerated ingredients and instructions.
I haven’t given or received one these homemade mixes in over a decade. And I don’t know why, because they’re cool. So maybe I miss the 90’s. (Maybe.)
But the dry ingredients in this recipe are perfectly proportioned to layer and fit in a one quart mason jar. Add a tag with the needed wet ingredients and instructions, and you’ve got the perfect little thank you or hostess gift.
The best part? Watching my littlest taste tester hard at work. Hudson says thumbs up and finger-lickin’ melty chocolatey good.
I tried this batch with chocolate chunks instead of chocolate chips. Score!!!
Tips for Making Easy Oatmeal Chocolate Chip Cookies:
- Melt butter in the microwave.
- You’ll only need one mixing bowl.
- Use a parchment lined baking pan for easy clean-up.
- Use a cookie scoop for portioning uniform cookies.
- Dry ingredients stack easily in a mason jar for gift giving.
- Layer dry ingredients in a one quart mason jar. Stuff saran wrap at the top to keep ingredients from shifting, then screw on the cover. Attach a gift tag that says: “Add: 1/2 cup melted butter, 1 beaten egg, 1 teaspoon vanilla. Shape into 1 ” balls. Bake at 350° for 8 minutes. Enjoy!”
Yields 2 dozen, 2 1/2" cookies
These buttery, crispy chocolate chip oatmeal cookies are the perfect treat for picnics and boxed lunches.
15 minPrep Time
8 minCook Time
23 minTotal Time
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 cup Quaker rolled oats
- 1/2 cup chocolate chips
- optional: 1/2 cup walnuts broken into small pieces
- 1/2 cup butter, melted
- 1 beaten egg
- 1 teaspoon vanilla
- In a large mixing bowl, combine flour, salt, baking soda, brown sugar, rolled oats, chocolate chips and optional nuts.
- Stir in 1/2 cup melted butter (warm, not hot), beaten egg and vanilla.
- Shape into 1 " balls or use a cookie scoop as I do.
- Bake at 350 degrees for 8-10 minutes, 'til golden brown.
I often double this recipe. Or triple or quadruple.
I often add in extra chocolate chips. (Why not?)
This recipe also makes a great gift as a cookie mix. Layer all dry ingredients in a quart mason jar. Stuff saran wrap at the top to keep ingredients from shifting, then screw on the cover. Attach a gift tag that says:
1/2 cup melted butter
1 beaten egg
1 teaspoon vanilla
Shape into 1 " balls.
Bake at 350 degrees for 8 minutes.
You may also enjoy: Nantucket Bike Path Cookies