Oatmeal Chocolate Chip Cookies
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These cake mix oatmeal chocolate chip cookies are soft, chewy, and loaded with rich chocolate chips and hearty oats. Using a yellow cake mix cuts down on prep time while still delivering homemade flavor and texture.
Easy Chewy Oatmeal Chocolate Chip Cookies
Chocolate chip cookies have always been my favorite. I really don’t think you can beat a classic. A couple of months back, I shared my Cake Mix Oatmeal Raisin Cookies, and since then, I’ve been wanting to try a chocolate chip version. These turned out just as chewy and easy, with that same shortcut cake mix base and no chill time.
They are also similar to my Oatmeal Cranberry White Chocolate Cookies, but without the spices and with extra vanilla. I used a 3-tablespoon scoop for these too, which gives them a good size and helps keep the texture soft in the center. If you like a chewy oatmeal cookie with plenty of chocolate, these are worth trying.
Ingredients
- Yellow cake mix – The base of the cookie dough and the main dry ingredient. I used Duncan Hines.
- Brown sugar – Adds a little extra sweetness and helps the cookies stay soft.
- Unsalted butter – Adds flavor and helps bind everything together.
- Eggs – Help with structure and moisture.
- Vanilla extract – Rounds out the flavor.
- Old-fashioned oats – Give the cookies a chewy texture.
- Semi-sweet chocolate chips – For classic chocolate chip flavor in every bite.
How to Make
- Prep – Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Combine dry ingredients – In a large bowl, stir together the cake mix and brown sugar.
- Add wet ingredients – Add the eggs, melted butter, and vanilla extract. Stir until the dough is thoroughly combined.
- Fold in oats and chocolate chips – Mix in the oats and 1 cup of the chocolate chips until evenly distributed.
- Scoop and top with extra chips – Use a 3-tablespoon scoop to portion the dough onto the prepared baking sheets. Press a few of the remaining ½ cup of chocolate chips onto the tops of each dough ball.
- Bake – Bake for 11–13 minutes, until the edges are set and the centers look slightly underbaked.
- Cool – Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Variations and Substitutions
- Use a different cake mix – Try a spice cake mix for a warmer flavor or chocolate cake mix for a double chocolate version.
- Swap the chocolate chips – Use milk chocolate, dark chocolate, or a mix of chips for a different flavor.
- Add mix-ins – Stir in chopped walnuts, pecans, or shredded coconut for added texture.
- Make them smaller – Use a smaller cookie scoop for more bite-sized cookies. Just reduce the bake time slightly.
- Use oil instead of butter – You can substitute canola or vegetable oil for the melted butter if needed, but I prefer these with butter for a richer flavor.
Tips for Success
- Use a large scoop – A 3-tablespoon scoop gives these cookies a bakery-style look and helps them bake up thick and chewy.
- Don’t overbake – Take them out when the edges are set but the centers still look a little soft. They’ll finish setting as they cool.
- Let the dough sit for a few minutes – After mixing, let the dough rest for 5–10 minutes so the oats can start to absorb some moisture. It helps with texture.
- Press extra chips on top – Adding a few chocolate chips to the tops before baking makes them look more finished and gives that chocolate-in-every-bite feel.
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More Easy Cake Mix Cookies
If you liked this recipe, here are a few more cake mix cookie ideas to keep on your list.
Did you love these cake mix chocolate chip cookies? Please leave a star rating and share your thoughts in the comments below.
Cake Mix Oatmeal Chocolate Chip Cookies
Ingredients
- 1 (15.25-ounce) box yellow cake mix (I used Duncan Hines)
- 1/3 cup brown sugar
- 1 cup unsalted butter melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups old-fashioned oats
- 1 1/2 cups semi-sweet chocolate chips divided
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, stir together the cake mix and brown sugar.
- Add the melted butter, eggs, and vanilla extract. Stir until the dough comes together.
- Fold in the oats and 1 cup of chocolate chips.
- Use a 3-tablespoon scoop to portion the dough onto the baking sheets, leaving space between each.
- Press a few of the remaining 1/2 cup of chocolate chips onto the tops of each dough ball.
- Bake for 10–13 minutes, until edges are set and centers look slightly underbaked.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. Thaw at room temperature before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.