Cookie, oatmeal, with chocolate chips
Common food
Photo: Wikipedia
A hearty, chewy cookie where rolled oats provide a rustic texture, studded with sweet, melty chocolate chips. The nutrition profile is a mix of quick energy from sugar and carbs, with a modest boost of fiber and protein from the oats. It's a classic treat that balances indulgence with a wholesome, home-baked feel.
Calorie split: 5% protein · 56% carbs · 39% fat
↓ Full nutrition💚 Why it's loved
People love it for the comforting combination of chewy oats and rich chocolate, evoking a sense of nostalgia and home baking. Its versatility makes it a staple for lunchboxes, coffee breaks, and dessert platters across many cultures.
⚠️ Watch-outs & how to enjoy it better
The high sugar and refined carbohydrate content can lead to blood-sugar spikes and crashes, making it a poor choice for sustained energy. Those watching calorie intake or with gluten sensitivities (if oats are not certified gluten-free) should be cautious. Counteract this by pairing one cookie with a source of protein or healthy fat (like Greek yogurt or nuts) to slow sugar absorption, and practice strict portion control.
Key benefits
- Provides quick energy from carbohydrates
- Contains dietary fiber from rolled oats
- Offers a small amount of plant-based protein
- Can be a source of antioxidants from dark chocolate chips
- Often made with whole grain oats
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The oatmeal cookie predates the chocolate chip cookie; the first known recipe for 'oat cakes' appeared in a 19th-century Scottish cookbook, while the chocolate chip cookie was invented by accident in the 1930s.
Full nutrition (USDA data · scales with serving)
| Water | 4.5 g |
| Energy | 457 kcal |
| Protein | 5.7 g |
| Total lipid (fat) | 20.9 g |
| Carbohydrate, by difference | 67.6 g |
| Fiber, total dietary | 3.5 g |
| Total Sugars | 31.7 g |
| Calcium, Ca | 36.0 mg |
| Iron, Fe | 2.7 mg |
| Magnesium, Mg | 52.0 mg |
| Phosphorus, P | 137 mg |
| Potassium, K | 195 mg |
| Sodium, Na | 399 mg |
| Zinc, Zn | 0.99 mg |
| Copper, Cu | 0.27 mg |
| Selenium, Se | 8.5 ug |
| Vitamin C, total ascorbic acid | 0.40 mg |
| Thiamin | 0.22 mg |
| Riboflavin | 0.20 mg |
| Niacin | 1.8 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 48.0 ug |
| Folic acid | 40.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 76.0 ug |
| Choline, total | 14.4 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 4.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 28.0 ug |
| Vitamin E (alpha-tocopherol) | 0.26 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 7.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 15.0 mg |
| Theobromine | 115 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.07 g |
| SFA 16:0 | 3.6 g |
| SFA 18:0 | 3.9 g |
| Fatty acids, total monounsaturated | 10.0 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 10.0 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.2 g |
| PUFA 18:2 | 2.1 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Pie Crust, Cookie-type, Chocolate, Ready Crust — USDA does not publish this profile for Cookie.
| Tryptophan | 0.08 g |
| Threonine | 0.20 g |
| Isoleucine | 0.23 g |
| Leucine | 0.38 g |
| Lysine | 0.24 g |
| Methionine | 0.07 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.28 g |
| Tyrosine | 0.16 g |
| Valine | 0.32 g |
| Arginine | 0.29 g |
| Histidine | 0.11 g |
| Alanine | 0.24 g |
| Aspartic acid | 0.45 g |
| Glutamic acid | 1.3 g |
| Glycine | 0.24 g |
| Proline | 0.42 g |
| Serine | 0.26 g |
FAQ
Are oatmeal chocolate chip cookies healthy?
While they contain oats for fiber, they are typically high in added sugar, fat, and calories. They are best enjoyed as an occasional treat rather than a health food.
Can I make them gluten-free?
Yes, by using certified gluten-free rolled oats and ensuring all other ingredients (like baking powder) are gluten-free. Oats are naturally gluten-free but are often cross-contaminated during processing.
Why do my cookies turn out flat and crispy instead of chewy?
This is often due to using melted butter instead of softened, overmixing the dough, or baking too long. For chewier cookies, use softened butter, chill the dough, and pull them from the oven when the edges are set but the centers look slightly underdone.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.57 kcal/g · 5% calories from protein · 3.5 g fiber · 31.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.05 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.