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A soft, tasty chocolate chip cookie recipe made even better with the addition of oats
     Why do I make so many chocolate chip cookies? It does seem like I am constantly making a new recipe! Part of the reason might be because they are so versatile that I am never short on new ideas. Another reason is that I bring a weekly batch of chocolate chip cookies over to my parents house, specially requested by my brother who lives with them. 
     This week is no different; I see it’s about that time again to deliver a fresh new supply of chocolate chip cookies. 
Since there’s no shortage of cookie ideas, I just run down my mental list to see which variations I have yet to try. 
Funny enough, I hadn’t yet recorded an oatmeal chocolate chip cookie recipe! 
     I wanted to make one that wasn’t overwhelmed by oats, because a criticism I have about other oatmeal chocolate chip cookies I’ve tried is that they are too dry. There are so many oats that I basically end up choking. I didn’t want that.
     To try to alleviate some of that dryness, while also including oats (obviously), I am using instant oatmeal. I found that the brand of instant oatmeal I had contained about a 1/3 cup oats for each packet. So I used a nice round number of 1 cup of oats (three total packets). But make sure you measure your instant oatmeal if you use this method, because I don’t know if all brands are consistent with this measurement. I made an equal amount of flour, because I wanted a chocolate chip cookie with oatmeal, not an oatmeal cookie with chocolate chips
Even though there is less butter than usual, these turned out surprisingly rich! They are buttery and soft, and most importantly, NOT dry! 
     I may have to bake some more, because I can’t stop eating these… I hope you will enjoy these as much as I do. Try them out!


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Ingredients Section:

  • 1 1/4 cup flour
  • 1 cup quick or instant oats
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 6 TBS butter, softened
  • 2/3 cup light brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup chocolate chips


  1. Preheat the oven to 350 degrees
  2. Line two cookie sheets with parchment paper
  3. Whisk together flour, oats, salt and baking soda
  4. Set aside
  5. Cream together butter, brown sugar and white sugar
  6. Add egg and vanilla
  7. Mix well
  8. Stir in flour mixture and chocolate chips
  9. Drop by heaping tablespoons onto the prepared cookie sheets
  10. Bake for 10 minutes

Makes about 18 cookies

Notes about this recipe:

  • I used three Kroger brand instant oatmeal packets, measuring 1/3 cup for each packet.
  • I do not know if all oatmeal brands measure the same, so make sure to measure it out to equal one cup.

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