Soft & Chewy Oatmeal Chocolate Chip 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 is one of my favorite cookies and I’m sure this easy recipe will be the perfect addition to your list of family favorites too!
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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 chewy oatmeal chocolate chip cookies. As long as they are soft and chewy, I’m a fan!
Why I love this recipe
I love that I can whip up the dough for these cookies 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,and did I mention they are loaded tons of yummy 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 – see note below for how to properly measure flour for baking
- baking soda & salt
- quick oats – you can use old fashioned oats but they won’t be quite as soft
- chocolate chips – use your favorite: dark chocolate, semi-sweet, milk chocolate chips, or even chocolate chunks
How to properly measure flour
Measuring flour correctly is key to successful baking, as too much or too little can throw off a recipe. To do it right, start by fluffing the flour in its container to loosen it. Then use a spoon to scoop the flour into your measuring cup, rather than scooping directly with the cup, which can pack it down. Level the top with a straight edge, like the back of a knife, to ensure an accurate measurement.
Step by step
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl or stand mixer (affiliate link), cream together the sugars and butter. Blend until uniform.
- Add eggs one at a time and mix well.
- 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.
- Add oats and chocolate chips and stir until just combined-the dough will be very thick!
- Drop by heaping spoonfuls onto an ungreased cookie sheet.
- 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 overcook the cookies, they are done when the edges are set and golden brown.
- For a thicker cookie, chill the dough in the fridge for 30 minutes before baking.
Storage
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!
Print
Soft and Chewy Chocolate Chip Oatmeal Cookie Recipe
- Total Time: 22 minutes
- Yield: 36 1x
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!
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups quick oats
- 10 oz chocolate chips: dark chocolate, semi-sweet, milk chocolate, or chocolate chunks
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a stand mixer (affiliate link) combine sugars and butter. Blend until uniform.
- Add eggs one at a time and mix well.
- 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.
- Add oats and chocolate chips and stir until combined-dough will be very thick!
- Drop by heaping spoonfuls onto an ungreased cookie sheet.
- Bake for 10-12 minutes or until golden. Cool on cookie sheet for 5 minutes before removing to a wire rack.
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.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: baking
- Cuisine: American
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
This recipe was first published in 2015 when I was a busy homeschooling mom of 3 boys ages 3, 6, and 8. I have updated it in 2025 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 18!
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!
I made these cookies 2 times so far and they are amazing. I added Hershey bar, and walnuts. Came out wonderful. It made 50 cookies.
I’m so glad you enjoyed them!
Great recipe..I refrigerated the batter for 30 minutes before baking….perfect
So glad you liked it Lorraine! ~Melissa
Can you reserve left over cookie dough? Its just the two of us..
My wife just made this last night and it turned out great!
She improvised a bit & made a 2nd batch with some peanut butter. Yummy!
Thanks for the great idea!
Doug
We made these this afternoon. They are deliciuos! Excellent with the chocolate chips, great alternative to the traditional raisins.
I’m so glad you liked them Andrea!
Making these this week-end. How many does it make?
It makes 3 dozen small or 2 dozen large Kathy