Description
These Oatmeal Chocolate Chip Cookies are soft, chewy, and loaded with chocolatey goodness. A perfect blend of hearty oats, warm cinnamon, and rich semisweet chocolate makes them irresistible. With the secret addition of instant vanilla pudding, these cookies stay extra moist and flavorful. Whether for a family treat, holiday baking, or a quick snack, this recipe is sure to become a staple in your kitchen.
Who is this Recipe For?
This recipe is perfect for:
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Cookie lovers craving a chewy, bakery-style cookie at home.
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Families and kids who enjoy classic homemade treats.
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Holiday bakers looking for a crowd-pleasing cookie recipe.
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Beginner bakers—this recipe is simple, foolproof, and quick to prepare.
Why It’s Great
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Perfect texture: Soft, chewy centers with slightly crisp edges.
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Flavor-packed: Cinnamon, oats, and chocolate create the ultimate comfort cookie.
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Easy to make: No complicated steps or unusual ingredients.
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Make ahead friendly: Dough can be chilled or frozen for later use.
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Crowd favorite: Ideal for bake sales, lunchboxes, or cookie exchanges.
Ingredients
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1 stick unsalted butter, softened
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¾ cup light brown sugar, packed
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¼ cup granulated sugar
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1 (3.4 oz) package instant vanilla pudding mix
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2 eggs, room temperature
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2 tsp vanilla extract
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1 cup all-purpose flour
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½ tsp ground cinnamon
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½ tsp baking soda
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½ tsp salt
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2 cups old-fashioned oats
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1 cup semisweet chocolate chips, plus ½ cup extra for topping
Kitchen Equipment Needed
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Mixing bowls (large & medium)
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Hand mixer or stand mixer
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Measuring cups and spoons
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Whisk
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Cookie scoop or spoon
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Baking sheets lined with parchment paper
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Wire cooling rack
Instructions
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Preheat & Prepare Pans: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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Cream Butter & Sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
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Add Pudding & Wet Ingredients: Mix in vanilla pudding mix until blended. Add eggs and vanilla extract, beating until smooth.
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Mix Dry Ingredients: In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Gradually add dry ingredients to wet mixture, stirring until just combined.
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Add Oats & Chocolate: Fold in oats and 1 cup chocolate chips.
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Form Cookies: Scoop ½-inch rounded spoonfuls of dough onto prepared sheets. Press a few extra chocolate chips on top of each cookie.
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Bake: Bake for 10–12 minutes, until edges are lightly golden. (Don’t overbake for chewy texture!)
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Cool: Press a few more chocolate chips into the tops while warm, then cool on baking sheet for 5 minutes before transferring to a wire rack.
Storage
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Room Temperature: Store in an airtight container for up to 5 days.
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Refrigerator: Keeps fresh up to 1 week.
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Freezer: Freeze baked cookies for up to 2 months or freeze dough balls and bake when needed.
FAQ
Can I substitute quick oats for old-fashioned oats?
Yes, but the texture will be slightly softer. Old-fashioned oats give more chewiness.
Can I use different chocolate?
Absolutely! Try milk chocolate, dark chocolate, or even white chocolate chips.
Do I need the pudding mix?
The pudding adds softness and flavor. You can skip it, but the cookies may be less chewy.
How do I keep cookies soft after baking?
Store them in an airtight container with a slice of bread—the bread will keep cookies moist.
Conclusion
These Oatmeal Chocolate Chip Cookies are the perfect balance of chewy, chocolatey, and comforting flavors. Easy to make, freezer-friendly, and always a crowd favorite, they’re a must-have in your recipe collection. Bake a batch today and enjoy homemade cookie bliss with every bite!
