These easy oatmeal cookies are fully loaded with rolled oats, chocolate chips, and crunchy nuts in every bite! It’s one bowl, chill-and-slice recipe that you’ll love!
I love a good old-fashioned oatmeal cookie. I mean, who doesn’t? Oatmeal chocolate chip cookies, oatmeal with raisins, plain oatmeal, Oat Flour Cookies, you name it. Warm, cold, dunked in milk or a hot cup of coffee, I’m all in!
This oatmeal cookie recipe joins the ranks of one of my all-time favourite cookies. Not only because it’s delicious and chunky loaded with 2 different kinds of nuts PLUS chocolate chips. I love them because they’re one of the easiest cookies to make!
A simply made cookie that tastes amazing is the ultimate formula for the perfect cookie. These oatmeal cookies are no-fuss, a humble cookie made with basic pantry staples.
This recipe comes together quickly in one bowl, and before they’re baked, the dough is rolled into a log and chilled. To bake the cookies you just slice the log, place the disks of dough on the baking sheet, and bake until they’re ready.
Having such easy access to irresistible melt-in-your-mouth cookies is the perfect way to satisfy your sweet cravings all season! They keep fresh for weeks and frozen for even longer, so don’t forget to pack some up and share with a friend!
Table of Contents
What you need to make these cookies is probably already in your kitchen. Feel free to swap the nuts for your favourites!
- All-purpose Flour
- Brown sugar
- Baking powder
- Rolled oats
- Chocolate chips
How to Make Them
The hardest part of this easy recipe is the waiting! Let me tell you, it’s worth it.
Whisk together dry ingredients in a large bowl. Add in the softened butter and either use a fork or flat beaters on low speed and mix to combine.
Mix in the egg, followed by the oats, nuts, and chocolate chips.
Continue mixing. Your cookie dough should be soft and slightly sticky. If you feel it’s too sticky, you can add a bit of extra flour.
Divide the dough in two and roll into 2 separate logs. Wrap each one in plastic and refrigerate for up to 1 hour. If you’re not ready to bake by then, go ahead and leave them chilling for up to 24 hours. If you will only be using one of your logs, freeze the other one for another day.
Remove the dough from the fridge, and slice the logs into 1/2” slices and place them on the prepared baking sheet. Leave enough room between each cookie for a bit of spreading.
Bake until lightly golden and then let cool for 5 minutes on the sheet. Transfer to a wire rack to cool completely.
- A classic oatmeal cookie is a great base to work with. I adore nuts and chocolate, but you can add in whatever you like.
- Raisins, cranberries, white chocolate chips, toffee bits, Macadamia nuts, are some great options.
- Baking is specific, so be sure to follow the recipe as directed for optimal results! Pack the brown sugar, soften your butter, and spoon and level your flour.
- Old fashioned rolled oats or instant rolled oats will both work. Their textures are different and will lead to a different consistency in your cookie, but they’ll both taste great.
Once cooled, seal the cookies in an airtight container or Ziploc bag and store them in the fridge for up to 2 weeks. The sealed container will keep them from drying out.
Yes! Once you’ve rolled your logs, you can either keep one and bake it and freeze the other for later, or freeze both. Make sure to wrap tightly in plastic wrap and store them in a container or freezer-friendly bag. Freeze them for up to 1 month and allow thawing a bit before slicing into them.
If you have lots of leftovers, or you’d like to extend the life of your cookies after they’ve spent time in the fridge, transfer them to the freezer. They can be kept frozen for up to 6 months. Freeze the cookies in a freezer safe bag or container.
If you are looking for an Easy Chocolate Chip Oatmeal Cookie then I hope you give these a try and be sure to let me know what you think. Enjoy!
More Delicious Cookie Recipes
Easy Oatmeal Cookies
- 1 cup +2 tablespoons all purpose flours (divided)
- ½ cup + 1 tablespoon brown sugar (lightly packed)
- ½ teaspoon baking powder
- 1 pinch salt
- ½ cup + 1 tablespoon butter (softened)
- 1 large egg
- 1 ¼ cup rolled oats
- ¼ cup almonds (coarsely chopped)
- ¼ cup hazelnuts (coarsely chopped)
- ½ cup chocolate chips
- In large bowl whisk together 1 cup of the flour, sugar, baking powder and salt. Add the butter and mix with a fork (or flat beaters on low speed), add the egg and mix then add the oats, nuts and chocolate chips.
- Mix until you have a soft slightly sticky dough, if needed add the extra flour 1 tablespoon at a time. Divide the dough in 2, roll into 2 logs, wrap the logs in plastic wrap and refrigerate at least 1 hour or up to 24 hours.
- Pre-heat oven to 350F (180C). Line 1-2 cookie sheets with parchment paper.
- Remove the dough from the fridge and slice the logs into ½ inch slices, place on the prepared cookie sheets and bake for approximately 15 minutes or until lightly golden. Let cool 5 minutes on the sheets then move to a wire rack to cool completely. Enjoy!