Oatmeal Chocolate Chip Cookies
Oatmeal chocolate chip cookies are soft and chewy cookies made with rolled oats and chocolate chips. This easy recipe shows you how to make classic oatmeal chocolate chip cookies that bake up with crisp edges and a tender center in under 30 minutes, with no chilling required.
What Makes These Oatmeal Chocolate Chip Cookies So Good?
These oatmeal chocolate chip cookies strike the perfect balance between soft, chewy, and rich. The oats add texture without making the cookies dry, while the chocolate chips melt into the dough and create pockets of sweetness in every bite.
Unlike plain chocolate chip cookies, oatmeal chocolate chip cookies have a more satisfying bite and stay soft for longer. They’re cozy, classic, and always a crowd-pleaser.
Why You’ll Love This Recipe
- Soft, chewy centers with crispy edges
- Packed with chocolate chips and hearty oats
- Easy to make, no fancy ingredients!
- Great for snacks, dessert, or sneaky breakfast (we support it)
These cookies bake up with crisp edges, a soft chewy center, and melty chocolate in every bite.
Why This Recipe Works
- Rolled oats absorb some of the moisture as the cookies bake, helping them stay soft and chewy instead of dry.
- The butter-to-sugar ratio is balanced to create lightly crisp edges with a tender center, without needing to chill the dough.
- Chocolate chips partially melt into the dough, adding moisture and preventing the cookies from drying out.
- A controlled bake time ensures the cookies come out of the oven while the centers are still soft, so they set perfectly as they cool.
Prep Time
15 minutes
Cook Time
10-12 minutes
Servings
24 cookies
Nutrition Info (per cookie)
Calories: 150 | Fat: 7g | Carbs: 20g | Protein: 2g | Sugar: 10g
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 3 cups old-fashioned oats
- 1 ½ cups chocolate chips
For best results, use old-fashioned rolled oats and full-fat butter for maximum flavor and chewiness. Rolled oats are ideal for this recipe because they add chewiness without drying out the cookies, similar to how oats are used in baked oatmeal recipes.
- 2 lbs of organic rolled oats, a versatile pantry essential
- Provides about 18 servings per container
- Ideal for oatmeal, baking, meal prep, or adding to everyday recipes
Using the right sugar ratio is important, just like in this guide on how to make brown sugar at home.
If you’re measuring in metric, use a kitchen scale for best accuracy. Baking by weight helps keep oatmeal chocolate chip cookies soft and consistent every time.
Essential Tools
- Mixing bowl + spatula
- Electric mixer (helpful, not required)
- Measuring cups/spoons
- Baking sheet + parchment paper
- Cooling rack
Optional but Helpful Tools
- Cookie Scoop (or Ice Cream Scoop)
- Sifter or Fine-Mesh Sieve
- Kitchen Scale
How to Make Oatmeal Chocolate Chip Cookies (Step-by-Step)
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add eggs and vanilla and mix until smooth.
- Add flour, baking soda, and salt and mix just until combined (do not overmix).
- Fold in oats and chocolate chips.
- Scoop dough into portions and place them 2 inches apart on the baking sheets.
Tip: A 1.5-tablespoon cookie scoop makes evenly sized cookies that bake consistently.
- Bake 10–12 minutes, until the edges look set and lightly golden but centers still look soft.
- Cool 5 minutes on the pan, then transfer to a wire rack.
Tips for Soft and Chewy Cookies
- Do not overbake. The cookies will continue to set as they cool.
- Use brown sugar for moisture and chewiness.
- Let the dough rest for a few minutes before baking for better texture.
- Slightly underbaking is the key to soft oatmeal chocolate chip cookies. They firm up as they cool.
These oatmeal chocolate chip cookies should be soft in the center, slightly chewy from the oats, and filled with melted chocolate in every bite.
Troubleshooting
Why did my cookies spread too much?
This usually happens when the butter is too warm or your baking sheet is hot. Let the dough sit 10 minutes, use parchment paper, and bake on a cool sheet. If your kitchen is very warm, chill the dough for 20–30 minutes.
Why are my oatmeal chocolate chip cookies dry?
Overbaking is the #1 reason. Pull them when the edges look set but the centers still look slightly soft. Also, measure flour correctly (spoon and level, or use a scale).
Why are my cookies not spreading at all?
Too much flour or packed dough can make cookies stay thick. Let the dough warm slightly before scooping and avoid overmixing once flour is added.
Storage and Freezing
Store oatmeal chocolate chip cookies in an airtight container at room temperature for up to 4 days.
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To freeze the dough, scoop it into balls and freeze on a tray until solid. Transfer to a freezer bag and freeze up to 2 months. Bake from frozen and add 1–2 minutes to the baking time.
Food safety note: like all cookie dough made with flour and eggs, this dough should be baked before eating. If you want the official guidance, the CDC has a quick summary on why raw dough isn’t considered safe.
Serving Suggestions
These oatmeal chocolate chip cookies are great served warm with a glass of milk, alongside coffee or tea, or as part of a dessert platter. You can also sandwich them with ice cream for an easy homemade cookie ice cream sandwich.
Frequently Asked Questions
Can I use quick oats instead of rolled oats in oatmeal chocolate chip cookies?
Yes, but the cookies will be softer and less chewy. Old-fashioned rolled oats give the best texture.
How do I keep oatmeal chocolate chip cookies soft?
Don’t overbake. Pull them out when centers still look slightly soft, then store in an airtight container once cooled.
Can I freeze oatmeal chocolate chip cookie dough?
Yes. Freeze dough balls up to 2 months and bake straight from frozen with 1–2 extra minutes.
More Cookie Recipes You’ll Love
If you enjoy chewy cookies, you might also like these peanut butter cookies with a soft center.
Final Thought
These oatmeal chocolate chip cookies are a classic for a reason: crisp edges, chewy centers, and plenty of melted chocolate in every bite. If you want a classic cookie next, try my best Chocolate Chip Cookie Recipe. And if you love deeper flavor, Brown Butter Chocolate Chip Cookies are a must.
Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies bake up with crisp edges, soft chewy centers, and plenty of melted chocolate chips. A simple, classic cookie recipe made with rolled oats and pantry staples.
Ingredients
- 2 sticks unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups chocolate chips
Instructions
1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
3. Add the eggs and vanilla extract and mix until smooth.
4. Add the flour, baking soda, and salt and mix just until combined.
5. Fold in the rolled oats and chocolate chips.
6. Scoop the dough into portions and place them about 2 inches apart on the prepared baking sheets.
7. Bake for 10–12 minutes, until the edges are set and lightly golden but the centers still look soft.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For the chewiest texture, use old-fashioned rolled oats, not quick oats.
- Do not overbake; the cookies will continue to set as they cool.
- If your cookies spread too much, chill the dough for 20–30 minutes.
- For extra flavor, sprinkle a pinch of flaky salt on top before baking.
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Nutrition Information:
Yield: 24 cookies Serving Size: 1 CookieAmount Per Serving:Calories: 150Total Fat: 7gCarbohydrates: 20gSugar: 10gProtein: 2g
