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Oatmeal Chocolate Chip Cookie Recipe

Easy enough to make on a weeknight and just right for bringing the kids in to cook with you, this oatmeal chocolate chip cookie recipe is just the kind of treat families bond over. 

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a small plate of cookies with a tall glass of milk with a straw in it

My friends and family pick on me a lot because of my lack of interest in actually eating dessert. Sure I’ll bake it all day, but when it comes time to actually indulge I’m just not that into it.

Growing up on the farm my mom was kind of sugar-conscious I guess you could say. We had ice cream and treats occasionally, but constant snacking on sweet junk just wasn’t part of our lives and it still isn’t today.

Give my brother and I the option between a Snickers or an apple and I can guarantee you what we will choose.

I’m constantly amazed at the way people eat dessert in this area of the country. First, you get a WHOLE plate of food. Then you come back for a second segmented Styrofoam plate and fill that WHOLE plate with desserts of all kinds. It’s insane, and a practice I just can’t get into.

two chocolate chip cookies in front of a larger plate of cookies

But that doesn’t mean sweet things aren’t great–or a great big part of our lives. Today I was mixing these cookies for my daughter’s class and I got sad. Should cookie dough make you sad? Probably not. But it reminded me of home and my mom making these. I just love it when food can take you back to a good memory.

This oatmeal chocolate chip cookie recipe is a great staple because they don’t go flat thanks to the body added by the oatmeal, and they have this rich chewy flavor…it really is good ya’ll. Today I gave one to the propane delivery man when he filled our tank–it was still warm from the oven and I watched him sit in my driveway licking his fingers like a little kid. I giggled. Your family will love them just as much.

Oatmeal Chocolate Chip Cookies

Want an oatmeal chocolate chip cookie that never goes flat? This version is easy, soft and just the right amount of chewy.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 people
Author Rachel Ballard


  • 2 eggs
  • 1/2 cup butter melted
  • 1/2 cup vegetable shortening
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 cups self rising flour
  • 2 cups quick cooking oats
  • 1 6 ounce bag chocolate chips
  • 1 cup nuts of your choice optional


  • Preheat the oven to 375. Place your oven racks in the top and bottom 1/3 of the oven. 
  • In a large bowl mix the eggs, butter, shortening and sugars with a spoon until well blended. 
  • Add flour, oats, chocolate chips and nuts if using and stir well. 
  • Drop by teaspoons on to a lightly greased cookie sheet, spacing them about 2 inches apart. 
  • Bake 12-14 minutes until the edges are golden brown, rotating the pans from top rack to the lower rack halfway through the baking time. 


Calories: 117kcal
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Dessert
Cuisine American

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  1. Can I bake this as a sheet cookie/cake? In other words, just put all the batter in a casserole dish and bake until done all the way through? Cut them
    Into squares afterwards

  2. Is there a recipe for oatmeal chocolate chip cookies using wheat flour. My son can longer longer have white flour.

  3. 3 stars
    I baked for 12 min and the bottoms are almost burnt, and they are dry. I’ve never baked with self rising flour before so not sure if that’s why or not. Going to bake next batch 10 min and see if that helps. Maybe turn my oven to 350 as well.

    1. Hey Regan, Yeah that’s a bummer! One thing to remember is that no recipe can give you the exact back time because every oven’s temperatures are different. Even if I set mine to 350 and yours to 350 and we put a thermometer in them, some of them can run up to 50 degrees hotter or cooler so the best rule of thumb with any baking recipe is to start checking your cookies about 5 minutes early and take them out just when the edges start to get brown. Also if you used a dark cookie sheet or a black one, you’ll burn your cookies faster because the dark color absorbs so much more heat. Just some tips that may help you in the future! –Rachel

  4. I was eating oatmeal made with fruit the other day and wondered what it would taste like as a cookie. Do you think your recipe would be good if I added fruit instead of chocolate chips?

    1. Oh absolutely Melissa! I think they’d be great–you’d want to do dried fruit of course so they don’t mess up the cookies with too much moisture, but dried cherries, cranberries, and a few nuts in there would be great too. Let me know if you make them. I’d love to hear how they turn out. –Rachel

    1. Hey Michelle–It’s 2 and I’ve updated the recipe to reflect that. Sorry! I think I’ve had some problems with technical stuff causing ingredients to disappear. :/ But it’s all fixed now! I hope you make them and enjoy them as much as we do. –Rachel

    1. Hey Suzanne,

      I wouldn’t without adding the leavener. I’m sure you know, but the only difference between self rising and all purpose is that the leavening agents (like baking powder and salt)have been added…now, if you only have all purpose, you could add baking powder to the recipe and probably get the same result. The ratio is about 1 1/2 teaspoons of baking powder per cup of all purpose flour and you can consider adding a small pinch of salt per cup of flour as well, but that’s not as important.

      I wouldn’t suggest using all purpose without any baking powder unless you want to eat a brick. 🙂

  5. YUM! These look so good Rachel! And the kids could even help make them 🙂 gonna have to try this recipe for sure!

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.