Photo of Crispy oatmeal-chocolate chip cookies by WW

Crispy oatmeal-chocolate chip cookies

Points® value
Total Time
50 min
15 min
15 min
What makes a classic even better? The addition of chocolate chips! This cookie has just the right amount of crispy-ness on the outside and chewiness on the inside. These cookies are sure to be a crowd-pleaser and will not last very long in your cookie jar.


Quick cooking rolled oats

1½ cup(s)

All-purpose flour

¾ cup(s)

Baking soda

½ tsp(s)

Table salt

½ tsp(s)

Unsalted butter

½ cup(s), softened

Packed light brown sugar

½ cup(s), softened


7 tbsp(s)


1 large

Vanilla extract

1 tsp(s)

Mini chocolate chips

¼ cup(s)


  1. Preheat oven to 350°F.
  2. In a medium bowl, stir together oats, flour, baking soda and salt until blended; set aside.
  3. In a large bowl, with an electric mixer, beat butter and both sugars until light and fluffy, about 3 minutes. Beat in egg and vanilla until blended. Stir in oat mixture with a wooden spoon. Stir in chocolate chips.
  4. Drop rounded tablespoonfuls of batter, 2-inches apart, onto 2 ungreased cookie sheets. Bake until cookies are set and light golden, about 13 to 15 minutes. Let cookies cool on baking sheets for 2 minutes. Remove cookies to a wire rack and cool completely.
  5. Yields 1 cookie per serving.


Store cookies in an airtight container at room temperature up to 1 week or freeze up to 2 months.