30-Minute Oat Chocolate Chip Cookies

Name: 30-Minute Oat Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 35 servings
Cuisine: American
Ingredients: 1 1/4 cups oats, quick cooking or rolled, but not instant; 4 oz semisweet or milk chocolate, chopped; 8 tablespoons butter, unsalted at room temperature; 1/2 cup light brown sugar; 1/2 cup white sugar; 1 large egg; 1 teaspoon vanilla; 1 cup all-purpose flour, sift or spoon lightly or weigh; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon Morton kosher salt; 1/4 teaspoon espresso powder; 1 cup semisweet chocolate chips; 3/4 cup nuts, pecans or walnuts, toasted and chopped

These bakery-style cookies combine the hearty texture of ground oats with chunks of chocolate and a hint of espresso. The combination of both brown and white sugars creates perfectly chewy cookies with crispy edges. Toasted nuts add extra crunch and flavor depth. Perfect for coffee breaks, lunchboxes, or when you want homemade cookies that rival store-bought quality.

Prep: 10 min
Cook: 12 min
Yield: 35 cookies
Level: medium
Cuisine: American

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Vegetarian

Ingredients

Yield: 35 cookies

1 ¼ cups oats, quick cooking or rolled, but not instant
4 oz semisweet or milk chocolate, chopped
8 tablespoons butter, unsalted at room temperature
vegan butter1:1vegandairy-free
may affect texture slightly
Full guide →
½ cup light brown sugar
½ cup white sugar
1 large egg
1 teaspoon vanilla
1 cup all-purpose flour, sift or spoon lightly or weigh
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon Morton kosher salt
¼ teaspoon espresso powder
omit1:0caffeine-free
slight flavor change
1 cup semisweet chocolate chips
¾ cup nuts, pecans or walnuts, toasted and chopped
omit1:0nut-free
removes texture contrast
Full guide →

Method

12 steps

1
Preheat oven to 350 degrees F
2
Grind oats and chopped chocolate together in food processor and set aside
3
Beat butter and both sugars until creamy
4
Beat in egg and vanilla
5
Stir together flour, baking powder, baking soda, salt and espresso powder
6
Add dry ingredients to butter mixture and stir until blended
7
Stir in ground oat and chocolate mixture
8
Stir in chocolate chips and nuts
9
Shape dough into mounds using tablespoon measure
10
Arrange on parchment lined baking sheet spacing 2 inches apart
11
Bake for about 12 minutes
12
Let cool on sheet for 5 minutes

Tips

Tip 1

Toast nuts beforehand for deeper flavor and better crunch in the finished cookies.

Tip 2

Don't overbake - cookies should look slightly underdone when you remove them as they'll continue cooking on the hot pan.

Good to Know

Storage

Store in airtight container at room temperature for up to 1 week

Make Ahead

Dough can be shaped and frozen for up to 3 months, bake directly from frozen adding 1-2 minutes

Serve With

Serve at room temperature with milk or coffee

Common Mistakes

Watch

Don't use instant oats as they'll make cookies mushy

Watch

Ensure butter is at room temperature to avoid lumpy mixture

Substitutions

Dairy-Free Swaps

butter→

vegan butter1:1vegandairy-free

may affect texture slightly

Full guide →

Nut-Free Alternatives

nuts→

omit1:0nut-free

removes texture contrast

Full guide →

General Alternatives

espresso powder→

omit1:0caffeine-free

slight flavor change

Find more substitutions →

FAQ

Can I use instant oats instead of quick cooking or rolled oats?

No, instant oats will make the cookies too soft and mushy. Stick with quick cooking or old-fashioned rolled oats for best texture.

How long will these cookies stay fresh?

Store in an airtight container at room temperature for up to one week, or freeze for up to 3 months.

Can I freeze the cookie dough?

Yes, shape the dough into balls and freeze on a baking sheet, then transfer to bags. Bake directly from frozen, adding 1-2 minutes to baking time.