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
These were excellent! So tasty. I added a dash more cinnamon and vanilla just for fun, but I do that with basically every cookie recipe 🙂 They were done perfectly after 10 minutes for me. Thanks for a great recipe!
The cookie is so good ! Thanks a lot for the recipe
Truly THEE best cookies ever! We tried this recipe early on, and it has become our favorite and go-to cookie recipe. We like to add a mashed overripe banana, and it’s like an oatmeal chocolate chip cookie / banana bread lovechild— heaven. Like others have mentioned, we love to make a double batch of dough, then freeze pre-portioned cookies so we can have fresh cookies whenever we want. Thank you so much for sharing! <3
These cookies have a delicious flavor but mine, even after chilling and cooking from frozen, were very runny and flat. They seemed like they didn’t have enough flour. I measured using a scale so I know I used the correct gram number of flour. I will make again and increase the flour amount by maybe 1/4 to 1/2 cup. I’m not sure what else I may have done wrong.
These cookies are delicious! I just made a batch and my husband and mom love them. They turned out just as described and I followed the exact recipe. Thank you so much!
What do you think about tossing in a ripe banana?
You would likely need to adjust some of the other ingredients in the recipe (like omiting the egg or just using an egg yolk, etc.) for it to work.
Is the dough really thick? It gets difficult to mix after i mixed the dry and wet ingredients? Im doubtful to what i did
Yes, the dough is thicker. Did you make sure to spoon and level your flour too?
This is my go-to oatmeal cookie recipe. Not too sweet and the texture is just right. Thanks for this!
Hi what’s the nutritional info for these? Calories, protein, sugar …
I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
Absolutely delicious! I wouldn’t change a thing! Thanks for sharing it with us.
These are so great, thin crunchy outside and soft inside. They are perfect every time. I accidentally used a different recipe once as I had googled the wrong recipe thinking it was this one and they were not as good, I thought I had just made the recipe wrong, turns out I wasn’t following the same one! Recommend for sure
This recipe is amazing !! I was scared at first because I only had salted butter, but by skipping the “add salt” step, everything worked out perfectly. If your dough ends up being on the wet side, that is ok, because mines did too. However, after baking them in the oven at 350 for 20 minutes, the cookies came out wonderfully. I am in love with this recipe and will use it every time I crave some oatmeal chocolate chip cookies.
Very disappointed as I’m unsure what I have done wrong ? I followed the recipe perfectly, but they weren’t not sticking together and the chocolate chips just didn’t want to be apart of the mixture. I ended up just having to put them in muffin tins to get them to hold, but as soon as you try to eat them they crumble right up :(. I’m sure it’s something I’ve done as there is so many great reviews. Hoping to retry tomorrow.
Sorry you had trouble with the recipe, Haley! Did you double check the measurements you used to make sure they were right? And did you make sure to spoon and level your flour?
Can I add peanut butter?
I actually have a peanut butter oatmeal cookie recipe here.
I am wondering why the first step says to preheat the oven if the dough has to be chilled for 30 minutes. That’s a lot of energy wasted.
Just fixed it 🙂
Perfect recipe! Thank you so much! My oven can be a bit wacky and my house is gluten free and sugar sensitive, so many recipes fall flat. I made this with almond flour, and just a tad less sugar and OMG they were to die for! They are still warm, and I already can’t wait to make another batch!
Thanks again!
The recipe was perfect! I used salted butter and they turned out delicious! Bravo to you!
Cookies turned out Perfect. Grandson approved!
Could you replace the sugars with monk fruit-based golden or “for baking” sugars?
I haven’t tried it, but I think it would likely change the taste and texture of these cookies.
How would you make this using gluten free or almond flour?
You could try using a gluten-free flour that substitutes 1:1 for all-purpose flour and gluten-free oats.
THESE ARE THE BEST OATMEAL COOKIES!!!
I have been on the hunt for the perfect oatmeal chocolate chip cookie recipe (I’m a tough cookie critic), and finally, the hunt is over. Most recipes are either too sweet or have other imperfections – these strike the perfect balance between sweet and butter-y. They were delicious last night and even better tonight after the dough sat in the fridge overnight. We will make these again and again, I already know. Thank you!!!
These cookies are amazing, hands down the best recipe I’ve tried !
The best of the best recipes. I make the dough, chill for about 20 minutes, then form into balls, then chill again (so they don’t stick to each other), then freeze! Then when I am craving I put 2 or 3 frozen balls in the oven for 12 minutes (MUST EAT HOT AND FRESH!!!!)
This recipe is to die for! I bring these cookies into my work and they don’t last more than a few hours. These are my go-to cookies for sure! (:
This is the best chocolate chip oatmeal cookie recipe. I do a lot of baking and I’ve tried a lot of recipes and I will definitely be keeping this one.I added some chopped walnuts and some raisins and a little bit less chocolate chips on it turned out perfect.
I’ve tried your recipe and it turned out great! Instead of white granulated sugar, I used darker brown sugar for my second batch and it turned out to be chewier.
Thank you! 🙂
Hi! Have you tried making this recipe as a bar/sheet cookie instead?
I haven’t, but I think it would be fine! It may not be quite enough cookie dough for a 9×13 pan. A 9-inch square or 11×7 pan may be better. Hope that helps!
Hi! Would it be okay to swap the all purpose flour for whole wheat flour? Was really looking forward to making this but I realized I didn’t have any all purpose flour on hand.
Hi, Meg! I do recommend all-purpose flour or at least using half all-purpose and half whole wheat flour. Whole wheat flour absorbs more moisture than all-purpose and can sometimes dry out baked goods. If it’s all you have on hand I would recommend using 2 to 3 tablespoons less flour. I hope that helps!
I have just put the first batch in the oven. I have made them a cross between your recipe and my own recipe of Jewish New Year Honey Cake.with date syrup called Seelan, honey, ginger, cinnamon, mixed dried fruit, olive oil and choc chips. I used 180 degreesC and looked at them after 15 minutes. They need another 15 minutes.
You guyyyyssss!!!! These are the best cookies. Ever. Period. Each time we bake them, they get finished embarrassingly quickly, and they’re super easy to make. I never not want to have these in the house. 10/10 highly recommend, and will come back to this recipe over and over again.
I used a 1.5 tbsp scoop after reading that in the recipe, but it yielded 16 huge cookies and I’m thinking the pictures show a 1.5 teaspoon scoop, not tablespoon. But I love big cookies so I’m excited! It’s just been a gamble figuring out when to take them out. They smell so amazing!
Hi, Katie! I did use a 1.5 tablespoon cookie scoop for these cookies. I always use OXO cookie scoops, I find that they’re most accurate.
hi!
I tried the recipe and it turns out great!
It’s just that the oat seems too hard to bite like it’s still raw.
What might i have done wrong? Thank you
Hi, Brian! Did you let the cookie dough chill? That gives the oats some time to absorb some of the moisture in the cookie dough.
These cookies are quick, easy and fool proof – they turned out delicious! Thank you for including both grams and cups 🙂 xx
These cookies look delicious and I was wondering if you have ever tried to make them with maple syrup or honey instead of sugar, and if they turned out, Thanks!!
I haven’t tried it, but I’m not sure that they would set up as well if you used a liquid sweetener.
I tried it with honey! 1/4 cup of honey to be exact. It worked great!! I forgot to flatten them a bit, so they are pretty thick.
You can try coconut sugar. It’s also a little less sweet and will not change the consistency of the mixture.