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The BEST Chocolate Chip Cookies Recipe (With or Without Oats!)

My tried and true recipe for the best chocolate chip cookies (with or without oats) that you can have ready in less than half an hour!
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Servings 12 cookies

Ingredients
  

  • ½ cup white sugar
  • ¼ cup packed brown sugar
  • ½ cup unsalted butter melted/soft (see notes)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1.5 cups flour
  • cup quick oats or old fashioned rolled oats (if using) don't use steel cut oats
  • 2 tbsp shredded coconut
  • ½ tsp baking soda
  • ¼ tsp salt use just a pinch if you're using salted butter
  • 1 cup chocolate chips

Instructions
 

Chocolate Chip Cookies WITH Oats

  • Preheat oven to 350F. Line a baking sheet with parchment paper.
  • Melt butter in the microwave for about 20 seconds until it's soft and melty but not totally liquid.
    In the bowl of your stand mixer (fitted with your flat beater) or using a hand mixer, beat the sugars and butter for 2-3 minutes, until very smooth.
    Add the egg and vanilla, mix for another minute.
  • In a large mixing bowl, combine flour, oats, shredded coconut, baking soda, and salt. Mix. Slowly pour the dry mixture into the wet mixture, and continue to mix.
    Once combined, gently stir in the chocolate chips.
  • Divide the dough into 12 balls (roughly 1/4 cup each). Place each ball on the baking sheet.
    Bake for 12-15 minutes, or until lightly golden on top and set.
    Let cool for a few minutes before digging in.

Chocolate Chip Cookies WITHOUT Oats

  • Preheat oven to 350F. Line 2 baking sheets with parchment paper.
  • Melt butter in the microwave for about 20 seconds until it's soft and melty but not totally liquid.
    In the bowl of your stand mixer (fitted with your flat beater) or using a hand mixer, beat the sugars and butter for 2-3 minutes, until very smooth.
    Add the egg and vanilla, mix for another minute.
  • In a large mixing bowl, combine flour, shredded coconut, baking soda, and salt. Mix. Slowly pour the dry mixture into the wet mixture, and continue to mix.
    Once combined, gently stir in the chocolate chips.
  • Divide the dough into 12 balls. Place six on each baking sheet (they will spread out a lot more without the oats so give them lots of room).
  • Bake for 12-15 minutes, or until lightly golden on top and set.
    Let cool for a few minutes before digging in.

Notes

Can these be frozen? 
Yes — these are definitely freezer-friendly. Bring them out of the freezer while the oven heats up. Then bake them for a few minutes longer than you would if you cooked them fresh. Don't forget to form the cookie dough balls before freezing, rather than freezing all the dough in a lump.