Soft and Chewy Oatmeal Chocolate Chip Cookies
These Oatmeal Chocolate Chip Cookies are packed with oats, chocolate chips, and incredibly soft and chewy. These cookies are so easy to make and delicious!
Are you a fan of oatmeal raisin cookies or oatmeal chocolate chip cookies? To be honest, I actually have a hard time choosing between the two. I’ll happily take a cookie with raisins or chocolate in it any day.
Over the years, so many of you have made my oatmeal raisin cookies and absolutely loved them. So today, I wanted to share my updated oatmeal chocolate chip cookie recipe with more photos and better instructions. Plus, I couldn’t resist the opportunity to make another batch of these cookies too.
Why You’ll Love These Cookies
- Incredibly easy to make using pantry staples
- Only requires 30 minutes of dough chilling
- Super soft, chewy, and thick
- They’re loaded with tons of melty chocolate chips
This recipe makes two dozen cookies, but you can easily double it to make more if you prefer. I’m also sharing everything you need to know for making perfect oatmeal chocolate chips cookies, plus how to freeze the cookie dough to enjoy later!
Ingredients You’ll Need For This Recipe
To make these oatmeal chocolate chip cookies, you’ll be using simple pantry staples that you likely already have on hand. Here’s exactly what you’ll need to get started:
- All-Purpose Flour: This provides the structure for the cookies – just be sure to use the spoon and level method when measuring your flour. You want to avoid scooping your flour from the container, otherwise, you can end up with dry cookies that don’t spread.
- Ground Cinnamon: This is an optional ingredient, but I find that some cinnamon pairs beautifully with the oats in these cookies.
- Baking Soda & Salt: For a little lift and to enhance the flavor of the cookies.
- Old-Fashioned Rolled Oats: I find that rolled oats provide a chewier texture in these cookies. If you don’t have any, you can use quick oats, but keep in mind that the texture won’t be quite the same.
- Unsalted Butter: As always, I use unsalted butter to control the amount of salt in these cookies. Only have salted butter on hand? Just reduce the salt in these cookies to a tiny pinch.
- Sugar: I use a mix of brown sugar and granulated sugar. The brown sugar gives these cookies a little extra flavor and keeps them moist.
- Egg & Vanilla Extract: You’ll be using one room temperature egg to help bind everything together as well as some vanilla extract for flavor.
- Chocolate Chips: There’s 1 cup of semi-sweet chocolate chips for maximum chocolate flavor! Feel free to use milk chocolate or dark chocolate chips if you prefer.
How To Make Oatmeal Chocolate Chip Cookies
Once you’ve gathered your ingredients, it’s time to prepare the cookie dough. Here’s a simple breakdown of exactly how to make this cookie dough:
- Whisk together the dry ingredients: It’s best to whisk together the flour, baking soda, cinnamon, salt and then stir in the oats.
- Cream the butter and sugars together: You’ll only need to mix them together for 1 to 2 minutes or until they’re well combined.
- Mix in the egg and vanilla: Once you’ve mixed in these two ingredients, it’s best to stop and scrape down the sides of your bowl, then mix again. This will ensure that all of the wet ingredients are well combined. Your mixture should look like the photo above on the left.
- Mix in the dry ingredients: I prefer to turn the mixer off, add the dry ingredients, and mix on low speed until the dry ingredients are just combined.
- Add the chocolate chips: You can mix these in on low-speed with the mixer or by hand, either ways is fine! Once the chocolate chips are added, your dough should look like the picture above on the right.
- Chill the dough: Cover tightly and let it chill in the refrigerator for 30 minutes. This will help the butter firm back up and the flavors come together a little more before baking the cookies. Colder butter = thicker cookies!
- Scoop, flatten, and bake the cookie dough: I use a 1.5 tablespoon cookie scoop and suggest slightly flattening each ball of cookie dough to help ensure that they spread a little. It’s also crucial not to over bake these cookies – check them at about 10 minutes and see how they look. The cookies are done when the tops are set and the edges are lightly browned.
The cookies will be a little soft when they come out of the oven, but the residual heat from the baking sheet will help them finish setting up. I like to let them cool on the baking sheet for 5-10 minutes, then let them cool completely on a wire rack. You can also just dig into them while they’re still warm, the choice is all yours!
Freezing Instructions
I get a lot of questions about freezing cookie dough and you can 100% freeze this dough. I suggest scooping the cookie dough onto a baking sheet lined with parchment paper, roll each ball of dough, and gently press each one down to slightly flatten them, then freeze them.
Freezing the cookie dough first will help prevent it from sticking together when you store it in a freezer bag or container. I also suggest slightly flattening the cookie dough before freezing so that you can bake the cookies from frozen and they will still spread.
Once the cookie dough is frozen, you can store it in a freezer bag or container in the freezer for up to 3 months. Feel free to place some wax paper or parchment paper between the layers of cookie dough if you prefer too. To bake the cookie dough from frozen, just add an additional 1-2 minutes of baking time if needed.
You may also bake the cookies, let them cool completely, and freeze them in a freezer bag or container for up to 3 months. When you’re ready to enjoy them, just place them on the counter and let them come to room temperature before serving.
Baking Tips
- When measuring your flour, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. If you scoop the flour from the container you can end up with too much flour in your cookies.
- Be sure to use old-fashioned rolled oats in these cookies for a chewier texture.
- Make sure to chill your cookie dough for at least 30 minutes. Feel free to skip this step if you prefer thinner cookies versus thicker cookies.
- These cookies will bake up pretty thick, especially if the dough is cold. I like to gently press down on each ball of cookie dough before baking them to help them spread just a bit in the oven. If you want your cookies to be thicker, you can skip this step.
More Oatmeal Cookie Recipes To Try!
Recipe Video
Soft and Chewy Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 and ½ cups (150 grams) old-fashioned rolled oats
- ½ cup (115 grams) unsalted butter softened
- ½ cup (100 grams) light brown sugar packed
- ¼ cup (50 grams) granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (190 grams) semisweet chocolate chips
Instructions
- In a medium-sized mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, light brown sugar, and granulated sugar together for 1-2 minutes or until well combined.
- Mix in the egg and vanilla extract, stopping to scrape down the sides of the bowl as needed.
- Add the dry ingredients and mix on low speed until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough. Cover tightly and refrigerate for at least 30 minutes.
- Meanwhile, preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Using a 1.5 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press down each ball of cookie dough to slightly flatten them.
- Bake at 350°F (177°C) for 10-13 minutes or until the tops of the cookies are set.
- Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.
Notes
I didn’t notice any other comments saying they where extremely dry before cooking. Please tell me what I did incorrectly. Thank you. Perhaps my eggs weren’t large enough because I followed the recipe to a T. I appreciate any feedback. Thank you
I guess that’s why you left another comment just a few minutes before this one with the name “Colleen” (but the same email address) saying it was extremely dry? If your cookie dough was too dry though, it’s likely that you used too much flour/oats or there wasn’t enough moisture in the batter. If you didn’t use a large egg (about 50 grams without the shell) that could cause that to happen.
Likely a 5, I could of screwed up, but my mix was extremely dry. I added another egg. They were amazing.
I doubled this recipe to make 4 dozen cookies and they came out AMAZING 🤩 I didn’t have rolled oats on hand so I used quick oats but I thought they still turned out great ! These are loaded with chocolate chips and prefect if you’re an oatmeal lover , 10/10!!
My husband loves this recipe!! One thing is we like to make it with brown butter which makes the dough more crumbly. Any tips on how to fix this?
When you brown butter, you lose moisture (typically about 1.5 to 2 tablespoons per stick of butter). I would recommend browning two extra tablespoons of butter, then measuring out 1/2 cup. I explain more about substituting brown butter in this post.
So soft! These cookies are a nice change from the crispy chocolate chip cookies I often make. I like how the cinnamon adds a little surprise when you take your first bite! Not your typical chocolate chip cookie in taste or texture, but so delicious, especially warm out of the oven!
Can I double the recipe?
Yes, that would be fine!
My new.favorote oatmeal cookie recipe. I even made a gluten free, dairy free version doe my gf and they still turned out great. Make this
These are a family fav, i double the recipe every time, only use large flake oats, i weigh everything, sometimes the mix seems very sticky so i add 1/4 flour, 11 min for me, i don’t let them sit on the pan though, i take them right off, Love these cookies
How many cookies does this recipe usually make?
If you use a 1.5 tablespoon cookie scoop, it makes 24.
Made this recipe twice, both times turned out great! I substituted 1/2 cup of the oats for shredded coconut, added a pinch more salt and a bit more spice.
Great recipe! I cut the sugar down just a little (around 20g total) as recipes like these often run slightly too sweet for my household, and I replaced 15g of the oats with oat bran to add a bit more fibre. Turned out wonderfully!
We love this recipe. We make them every week. Today’s were more chewy and wondered if I did not put a full 1.5 cups of oatmeal. However, I used whole grain flour as I did not have white so maybe that was the cause. Still delicious but prefer them firmer. Butter was measured correctly. Thank you for sharing your recipes as we have tried a few and your blueberry square recipe is by far the best I have made.
Thank you, Liz! I’m glad you’re enjoying the recipes! Whole wheat flour tends to absorb more moisture, so that’s probably why they were chewier 🙂
Hi. These are delicious! How many grams of carbs are in them. My wife is a type 2 diabetic and I wanted to give her one or two. Thanks in advance.
I don’t include nutrition information because it would only be an estimate and can vary based on the number of servings you get, the ingredients you use, etc. I recommend using an online calculator (like My Fitness Pal) with your exact ingredients, servings, etc, so that you can get a more accurate estimate.
these are 10/10. easy recipe to follow and my family can’t get enough!!
These are such good cookies! Personally like these better than regular chocolate chip cookies because the oatmeal adds a great texture! Mine did not turn out flat at all, so if that happens to you just remember to have all ingredients room temperature and refrigerate properly. The touch of cinnamon pairs perfectly with the chocolate. I make these for friends and family and they are always a hit! Thanks so much for the recipe 😊
I made these today with a few add ins Coconut and craisins along with the chocolate chips. They were amazing! I will be making them again!
Delicious cookies (and the tips were great!)! You know it’s good when your kids say the cookies were better than the old recipe they used to love. Cookies were soft and not flat. Yumminess — 5 stars!
Recommend no cinnamon. It made them taste more like plain oatmeal cookies. Strike the cinnamon and it’s a win. The oats may be have actually been better with quick oats too. While they were chewy, it was mainly over chewing the oats instead of getting just the full flavor of the oats the the chewy of the cookie.
What if you don’t have parchment paper? Can you bake on a non stick cookie sheet?
Yes, that’s fine. I’d recommend either very lightly greasing the cookie sheet or sliding a thin spatula under the cookies as soon as they come out of the oven so they don’t stick.
These are amazing,bakery quality. I’d pay to buy these. So so simple to put together and bake in no time. I used white chocolate chips. I thought for sure I missed something it was so simple.luuuuuuuuved it
SOOO GOOD! seriously so good cookies!
Thanks for the recipe , I used date sugar , swerve and no sugar added chocolate chip.
The rolled oats were a bit hard to chew, is there a way to soften them up before baking?
Did you let the cookie dough chill in the fridge? That gives the oats time to soften and absorb some of the moisture. Keep in mind that making adjustments to the recipe will also affect the texture.
We absolutely loved this recipe. Definitely give it time to cool down on the cookie sheet before putting it on the cooling rack, and they turn out soft, chewy and delicious! Definitely saving this recipe.
These came out great! Nom Nom 🍪
I used jaggery for brown sugar and also reduced the amount of white sugar, used quick oats, added walnuts . Results were still amazing, soft, my kids loved them and I can’t imagine ever buying processed cookies ever!
:):)
Well, these are delicious! Didn’t have M &Ms but had extra large dark chocolate chips.
These cookies are perfect! I used a gluten free flour mix. Cookies are the perfect sweetness. Thank you.
I used quick oats for this (what was on hand). It’s my first time adding cinnamon to an oatmeal cookie recipe- but I loved it.
I did not refrigerate- just cooked them. Thanks for sharing this recipe. Will definitely be making these again!
Just a note regarding making these cookies…did use 1/2 cup butter. 😄
Made these cookies using Cup4cup gluten-free flour. They were super tasty although a little on the flat side but that could be because my butter may have been a little warm from softening in microwave. All in all a super cookie recipe! Will make again.