Oatmeal Chocolate Chip Cookies

I’m head over heels for these hearty, chewy oatmeal chocolate chip cookies—made in just one bowl and always a crowd-pleaser. They strike the perfect balance of crisp edges and soft centers, without any fuss.

Why You’ll Love This Recipe

I adore that this recipe needs minimal cleanup and no chilling time. It’s vegan (if you follow Nora’s version) and delivers rich flavor and satisfying texture thanks to rolled oats, brown sugar, and plenty of chocolate chips. Whether for a snack or dessert, these cookies hit the sweet spot every time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 Tbsp ground flaxseed + 2½ Tbsp water (flax “egg”)

• ½ cup vegan butter, softened

• ½ cup packed brown sugar + ½ cup granulated sugar

• 1 tsp vanilla extract

• 1 cup all‑purpose flour

• 1½ cups rolled oats

• 1 tsp baking soda

• ½ tsp ground cinnamon

• ¼ tsp salt

• 1 cup dairy‑free chocolate chips

directions

1. Mix ground flaxseed and water; set aside to thicken.

2. In a large bowl, beat vegan butter with both sugars until creamy.

3. Mix in flax “egg” and vanilla until smooth.

4. Add flour, oats, baking soda, cinnamon, and salt; mix on low just until combined.

5. Fold in chocolate chips.

6. Chill dough 30 minutes to prevent spreading.

7. Preheat oven to 350 °F. Scoop 1½ Tbsp dough balls onto parchment-lined sheets, flatten slightly.

8. Bake 11–13 min until tops are set. Let cool on sheet 5 min, then transfer to rack.

Servings and timing

I usually get about 22 cookies.

• Prep: ~10 min

• Chill: 30 min

• Bake: 11–13 min

• Total: ~55 min

Variations

• Add ¾ cup chopped nuts (walnuts, pecans).

• Substitute dried fruit like cranberries or raisins.

• Stir in peanut butter in place of some vegan butter for a nutty twist.

• Swap ¼ tsp cinnamon for nutmeg or omit spices.

• Use gluten-free flour blend and certified GF oats.

• Make non-vegan: use regular butter and egg.

storage/reheating

I store cooled cookies in an airtight container for up to 4 days. To refresh, I pop them in a low oven (300 °F) for a few minutes. Dough balls freeze great—bake from frozen, adding 1–2 min extra.

FAQs

Can I skip chilling the dough?

Chilling isn’t required, but I chill for 30 minutes—it helps the cookies stay thick and chewy instead of spreading too much.

Are these cookies vegan?

Yes—as long as I use vegan butter and dairy-free chocolate chips, they’re completely vegan. You can also swap flax egg for chia seed gel.

Can I freeze the dough?

Absolutely—I freeze the cookie dough balls on a tray, then transfer to a bag. I bake straight from frozen, adding a couple minutes to baking time.

What kind of oats should I use?

Old‑fashioned rolled oats are best for that chewy texture. Quick oats work in a pinch, but change the feel of the cookie.

Can I use regular egg instead of flax egg?

Yes! Use one large egg in place of flax and water. The cookies will still turn out soft and delicious.

Conclusion

These oatmeal chocolate chip cookies are my go-to when I want something easy, satisfying, and comforting. With one bowl, simple ingredients, and chewy perfection in every bite, they’re timeless. I encourage experimenting with mix-ins like nuts or dried fruit to make them uniquely yours. Enjoy!

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