Soft & Chewy Chocolate Chip Oatmeal Cookie Recipe

Soft and Chewy Chocolate Chip Oatmeal Cookies are ready in less than 30 minutes and packed with oats and chocolate chips and the perfect buttery brown sugar flavor. This easy recipe will be the perfect addition to your list of family favorites!

I'm a big fan of oatmeal cookies of any kind-oatmeal raisin cookies, banana oatmeal cookies, peanut butter banana oatmeal cookies, or today's yummy chocolate chip oatmeal cookies. As long as they are soft and chewy, I'm a fan!

Why I love this recipe

• you can whip up the dough in just 10 minutes
• there is no chill time so you can be biting into a warm cookie in under 30 minutes
• they are super thick, making them nice and soft and chewy
• did I mention they are loaded tons of chocolate chips?

Ingredients

Nothing crazy here, just some pantry basics.

• unsalted butter - I always bake with unsalted butter to control the salt in the recipe
• brown & white sugar - I use light brown sugar but you can use dark if you like
• eggs
• all purpose flour - use a spoon to fill the measuring cup and then a butter knife to level the top, don't scoop into the flour or you risk compacting the flour and ending up with a dry cookie
• baking soda & salt
• quick oats - you can use old fashioned but they won't be quite as soft
• chocolate chips - use your favorite: dark chocolate, semi-sweet, or milk chocolate chips

Step by step

1. Preheat oven to 350 degrees.
2. In a stand mixer (affiliate link) combine sugars and butter.  Blend until uniform.
3. Add eggs one at a time and mix well.
4. Remove the bowl from mixer and add flour, baking soda and salt. Mix by hand until just blended-over mixing will cause your cookie to flatten while baking. 

5. Add oats and chocolate chips and stir until combined-dough will be very thick!
6. Drop by heaping spoonfuls onto an ungreased cookie sheet.
7. Bake for 10-12 minutes or until golden.  Cool on cookie sheet for 5 minutes before removing to a wire rack.

Tips for best results

• Do not scoop the flour out of the bag with a measuring cup-this can compact the flour and results in a dry cookie. Shake or stir the flour to loosen it then use a spoon to add the flour to the measuring cup. Once full use a knife to level the top.
• Do not overcook the cookies, they are done when the edges are set and golden brown.
• For a thicker cookie, chill the dough for 30 minutes before baking.

Storage and Freezing

Store cookies in an airtight container at room temperature for up to 5 days.

These cookies freeze well either before or after baking.

To freeze the dough, roll into balls (a heaping spoonful: about 1.5 tablespoons) and freeze on a plate or cookie sheet. Transfer the frozen dough balls to a freezer bag for up to 3 months. You can use parchment paper if desired to keep the dough from sticking. To bake from frozen simply extend the baking time for 2-3 minutes.

To freeze the chocolate chip oatmeal cookies after baking, simply place in a freezer bag for up to 3 months. Thaw at room temperature.

If you try this recipe please comment and rate it below, I love hearing from you!

Soft and Chewy Chocolate Chip Oatmeal Cookie Recipe

★★★★★ 5 from 3 reviews

• Author: Melissa Riker
• Prep Time: 10 mins
• Cook Time: 12 mins
• Total Time: 22 mins
• Yield: 36 1x
• Category: Dessert
• Method: baking
• Cuisine: American

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Description

Soft and Chewy Chocolate Chip Oatmeal Cookies are packed with oats and chocolate chips and the perfect buttery brown sugar flavor. This easy recipe will be the perfect addition to your list of family favorites!

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Ingredients

Units USM Scale 1x2x3x

• 1 cup unsalted butter
• 1 cup light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 ¾ cup all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 cups quick oats
• 10 oz chocolate chips: dark chocolate, semi-sweet, or milk chocolate

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat oven to 350 degrees.
2. In a stand mixer (affiliate link) combine sugars and butter. Blend until uniform.
3. Add eggs one at a time and mix well.
4. Remove bowl from mixer and add flour, baking soda and salt. Mix by hand until just blended-over mixing will cause your cookie to flatten while baking.
5. Add oats and chocolate chips and stir until combined-dough will be very thick!
6. Drop by heaping spoonfuls onto an ungreased cookie sheet.
7. Bake for 10-12 minutes or until golden. Cool on cookie sheet for 5 minutes before removing to a wire rack.

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Notes

• Do not scoop the flour out of the bag with a measuring cup-this can compact the flour and results in a dry cookie. Shake or stir the flour to loosen it then use a spoon to add the flour to the measuring cup. Once full use a knife to level the top.
• Do not overcook the cookies, they are done when the edges are set and golden brown.
• For a thicker cookie, chill the dough for 30 minutes before baking.
• Store cookies in an airtight container at room temperature for up to 5 days.
• These cookies freeze well either before or after baking. To freeze the dough, roll into balls (a heaping spoonful: about 1.5 tablespoons) and freeze on a plate or cookie sheet. Transfer the frozen dough balls to a freezer bag for up to 3 months. You can use parchment paper if desired to keep the dough from sticking. To bake from frozen simply extend the baking time for 2-3 minutes. To freeze the chocolate chip oatmeal cookies after baking, simply place in a freezer bag for up to 3 months. Thaw at room temperature.

Nutrition

• Serving Size: 1 cookie
• Calories: 137
• Sugar: 11.3 g
• Sodium: 89.5 mg
• Fat: 5.6 g
• Carbohydrates: 20.6 g
• Protein: 2.6 g
• Cholesterol: 10.3 mg

Keywords: Chocolate Chip Oatmeal Cookie

This recipe was first published in 2015 when I was a busy homeschooling mom of 3 boys ages 8-3. I have updated it in 2023 with new photos and more detailed instructions but in the nature of nostalgia I have left the following text from the original post. That 8 year old is now 16!

A few days ago my boys were having one of those rare days where everyone was getting along well and all of our homeschool work was getting done with minimal fuss-it was amazing. 

Usually at least one of them will be cranky or give me push back but on this glorious Tuesday we were totally finished with our work by lunchtime-that never happens! As a reward I gave them free time while I whipped up a batch of one of my very favorite types of cookies-oatmeal chocolate chip!

When I called them downstairs they were so excited and my oldest (who is 8) told me they definitely needed to "go on the blog!" That's a high compliment from him! So, at his insistence, my very favorite, soft and chewy, oh so delicious chocolate chip oatmeal cookie recipe!