Oatmeal Chocolate Chip Cookies
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These cake mix oatmeal chocolate chip cookies are thick, soft, and chewy, with old-fashioned oats and plenty of chocolate chips. The dough does not need to chill, and the cookies are mixed without a mixer using a box of yellow cake mix.
Easy Cake Mix 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 cake mix oatmeal cookies have the same chewy texture, but use chocolate chips instead of raisins and do not require chilling.
They are also similar to my Oatmeal Cranberry White Chocolate Cookies, but without the spices and with extra vanilla. I use a 3-tablespoon scoop so the cookies bake up thick and stay soft in the center. Each batch makes about 25 large oatmeal chocolate chip cookies.
Watch the short video below to see how I mix, scoop, and bake these cake mix oatmeal chocolate chip cookies.
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 – Melt the butter before mixing it into the dough. I prefer butter over oil for the richer flavor.
- Eggs – Help with structure and moisture.
- Vanilla extract – This recipe uses extra vanilla to add more flavor to the cake mix base.
- Old-fashioned oats – Give the cookies a chewy texture. I do not recommend substituting quick oats because they absorb moisture differently.
- Semi-sweet chocolate chips – Mix one cup into the dough and reserve the rest for pressing onto the tops.
How to Make Oatmeal Chocolate Chip Cookies with Cake Mix
- 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 a thick cookie dough forms and no dry cake mix remains.
- 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 place the dough on the lined baking sheets, leaving about 2 inches between each portion. Press the remaining chocolate chips onto the tops of the dough.
- Bake – Bake for 10–13 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 chocolate cake mix – Substitute a 15.25-ounce 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 – Replace up to ½ cup of the chocolate chips with chopped walnuts or pecans.
- Make them smaller – Use a 2-tablespoon scoop and begin checking the cookies after 8 minutes.
- Use oil instead of butter – Canola or vegetable oil can be used in place of the melted butter. I prefer the cookies with butter because it gives them 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 – The cookies can be baked right away, but letting the dough sit at room temperature for 5 minutes gives the oats time to absorb some moisture and can make the dough easier to scoop.
- Press extra chips on top – Press the reserved chocolate chips onto the dough before baking so they remain visible on top of the cookies.
Frequently Asked Questions
No. This dough can be scooped and baked immediately. You can let it rest at room temperature for about 5 minutes if you want the oats to absorb a little more moisture.
I recommend old-fashioned oats for the chewiest texture. Quick oats are thinner and absorb moisture differently, which may make the cookies softer or drier.
Yes, canola or vegetable oil can be substituted 1:1, but I prefer melted butter for the flavor.
Yes! Scoop the dough onto a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container and store for up to 3 months. When you’re ready to bake, place the frozen dough on a baking sheet and add an extra 2 to 3 minutes to the bake time.
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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 oatmeal 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
- Use old-fashioned oats rather than quick oats for the intended chewy texture.
- The cookies will look slightly underbaked in the center when they come out of the oven and will continue setting on the baking sheet.
- 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.