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
![A stack of oatmeal chocolate chip cookies cut in half with melted chocolate running down the front.](https://i0.wp.com/www.livewellbakeoften.com/wp-content/uploads/2017/10/Oatmeal-Chocolate-Chip-Cookies-22.jpg?fit=200%2C200&ssl=1)
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 baked these today & they were so good. I chilled the dough as you suggested & I got nice fat cookies. Thanks for the recipe.
So glad to hear you liked the cookies, Mary!
can I add raisons to the SOFT AND CHEWY OATMEAL CHOCOLATE CHIP COOKIES AND HOW Much like how many cups????
Yes, you can use 1/2-3/4 cup of each chocolate chips and raisins. If you just use raisins, I would use 1 cup.
I made these cookies yesterday. I doubled the recipe since I was bringing them into work for a treat. They were excellent – five stars – a real keeper!
So nice of you to make some cookies for your coworkers, Mary! I’m glad you like them! 🙂
Oatmeal Raisin is my very favorite cookie, but I have discovered adding dried apricots in the same amount as raisins is equally good.
Dried apricots sound wonderful, Donna!
Really good cookie. Loved them. I followed your recipe by the letter. Thanks.
Thank you, Pat! I’m glad you liked the cookies 🙂
Just made them. The family absolutely loved them. Thank you for sharing this recipe.
So glad you and your family loved the cookies!
The best recipe! I was at the store to get some chocolate chips, and saw they also had toffee bits. I added a half cup of these and they make the cookies even more irresistible – if you like toffee that is. I’ve saved this recipe and will be making them frequently!
Toffee bits are a great idea, Ben! So glad you liked the cookies!
These are absolutely delicious. They taste amazing even if you lower the sugar and they are so good thank you so much!!!!!
I’m so glad you liked the cookies, Jessica!
I followed the directions but the dough was super dry & the cookies didn’t flatten out at all. I ended up with dry biscuits instead. Seems like it should have used more butter or less flour?
Did you spoon & level your flour or did you scoop it out of the container?
I tried this recipe yesterday, and turned out great. My boys already ate them all.
I wrote down the recipe to my beloved recipe book.
Thanks for sharing it.
Greetings from Istanbul
That’s wonderful to hear! I’m so glad they loved the cookies!
Awesome cookie recipe
So glad you liked the cookies, Kathy! 🙂
I followed every step in the procedure. But the dough turned out too thick and it didn’t spread after I bake it. I have no idea what went wrong.
Did you scoop your flour out of the container or did you spoon & level it?
Yes!! I finally found my favorite Oatmeal chocolate chip cookie!!!
I never knew to spoon my flour ?but I did it and my cookies didn’t deflate!!!
Love these!! EXACTLY what I was looking for!!
I do a double batch and use one cup of butterscotch chips and one cup of semi-sweet!!
Thank you ?
Maria
I’m so glad you liked the cookies, Maria!
It says add dry and wet ingredients but the ingredients don’t list any wet! Help, I’m in the middle of it and I have a small amount of butter sugar egg mixture and this huge bowl of dry ingredients and missing the wet! Not sure how’s everyone was able to make these cookies… this recipe simply doesn’t work
The wet ingredients are the butter, sugar, egg and vanilla. Just mix the dry ingredients into that mixture.
These were FANTASTIC!! Thank you for sharing.
So glad you liked the cookies, Mandy!
These are amazing I’ve been wanting to make these for quite sometime and these definitely satisfied my craving!! Also the putting them in the fridge was a great idea they came out chucky, chewy, as well as slightly crispy, and didn’t shrink down. 🙂 What an amazing recipe, thank you for sharing!!!
I’m glad you liked the cookies! 🙂
Do you have any recipes for making fried zucchini? I can’t seem to find a good one.
No, sorry. I don’t have a recipe for fried zucchini at this time.
Thankyou for sharing this great recipe .I measure all my ingredients and that always works out well
The cookies taste great .I have to keep a supply in the freezer as I have a big Cookie Monster in the house.
Delicious cookies
Leatrice
Keeping a supply in the freezer is always a good idea, Leatrice 🙂 I’m glad you liked the cookies!
Is it the same baking time for smaller size cookie? Like instead of 2 tbsp, I’ll use 1 tbsp/scoop.
You’ll want to reduce the baking time a little. Maybe around 8 minutes, but I would just keep an eye on them and see how they look.
These cookies were delicious. I can’t believe that they contain less sugar, flour and butter than traditional recipes and are better tasting.
I’m glad you liked the cookies, Kim! 🙂
My toddler and I made these cookies today and they are still amazingly yummy and easy enough to make with a 20month old helping
Such a fun treat to make with your toddler, Kayla! I’m so glad you liked them! 🙂
I’m about to try this recipe. But for the brown sugar ingredient, is that packed, or spooned and leveled? And do you think it matters if I use light brown sugar versus dark brown sugar?
The brown sugar is lightly packed, and you can use either light or dark. Hope you enjoy the cookies! 🙂
Thank you. They turned out exactly as I had hoped!
So glad to hear that Janice! 🙂
These are great! I added a half cup of walnuts, chopped very fine. A great quality is they taste Berber the next day.
Chopped walnuts are always a great addition to these cookies! I’m glad you liked them, Barbara.
“Better”, not Berber. They taste better the next day!
Simply fabulous! My daughter and I made a double batch, cooked 2, and froze the rest of the dough. So chewy and the flour tip was great. Any idea of calorie count per cookie if you make exactly 24 per batch?
I’m glad you liked the cookies, Katie! I’m not sure on the calorie count, you can plug the ingredients into My Fitness Pal to get an estimate.
Great idea. 147 calories for one delicious cookie.
Thanks for sharing, Katie! 🙂
Just used your recipe and they turned out great thanks
Glad you liked the cookies, Janet!
My sister made oatmeal, raisin and chocolate chip cookies … she said she uses only brown sugar (vs. part white sugar) to make them and that makes them more chewy. Can I use just brown sugar? Do you have a CHEWY oatmeal, raisin and chocolate chip recipe? Thank you!
Brown sugar will definitely make them chewier, but they may not spread quite as much. These cookies are pretty chewy, so I would suggest leaving the recipe as is. You can use 1/2 cup chocolate chips and 1/2 cup raisins in this recipe to make an oatmeal raisin chocolate chip cookie.
I made these cookies today and they are almost gone. I only had the quick cooking oats on hand and they are delicious. I chilled the dough and the cookies are fat, moist, and chewy. I am making another batch tomorrow so my granddaughter can take them into her work. I am so happy I finally found a cookie that does not flatten out when baked! Thank you so much for this recipe!
So sweet of you to make some cookies for your granddaughter to take to work, Julia! I’m glad you liked the cookies!
I regret finding this recipe because now I want to make them all the time!!
The cookies are so SO good, but I can’t figure out how people are getting 24 cookies out of the recipe. I used a scoop smaller than 2 tbs and I could barely get 17 cookies out of this recipe.
They also are not very chewy which I found surprising even though I followed the directions to a T (including spoon & level the flour). Not sure what happened but they’re still such good cookies!!
Do you know what size cooking scoop you’re using? I use a 1.5 tablespoon cookie scoop and get about 24 cookies. And did you make sure to use old-fashioned oats? They give these cookies a chewier texture than quick oats.
Great recipe! Just made them and added pecans and they are amazing! I did not refrigerate the dough Andy they still turned out amazingly
So glad you liked the cookies, Ariana!
These have to be the best cookies in the world! They’re to die for! Love this recipe
Thank you, Laila! So glad you liked the cookies!
I didn’t have enough butter (vegan Earth Balance) so I had to use about 1/4 cup of coconut oil to make up for it. Also, can’t use eggs due to allergy so I use ground flax “eggs”. These are simply delicious. My dough was quite dry and crumbly but they worked. The point is; they are delicious!!
Glad to hear the cookies worked great with your subtitutions, Jessica! 🙂