If you’re searching for the best chewy oatmeal chocolate chip cookies, you’re in the right spot! These cookies are exactly what I want in a classic recipe: soft and chewy in the center, lightly crisp around the edges, and generously packed with melty chocolate chips. This simple cookie recipe is reliable, quick to make with pantry staples, and always a hit.
Chocolate Chip Oatmeal Cookies
As much as I love a classic oatmeal raisin cookie, what I really want is a little chocolate. And when I’m making oatmeal chocolate chip cookies, what I really want is that perfect balance of soft, chewy, and chocolatey in every bite. This easy dessert recipe delivers on all fronts!
I use brown sugar for a rich, caramel-like sweetness that keeps the cookies moist and tender. Old-fashioned oats give them that classic hearty chew, while the careful ratio of oats to flour prevents any cakey texture. And I always fold in the chocolate chips by hand so they stay big and melty instead of getting broken up in the mixer.
Best of all, there’s no dough chilling required–just mix, scoop, and bake for a batch of warm, comforting chewy oatmeal chocolate chip cookies ready in under 30 minutes. It’s my favorite way to satisfy a cookie craving fast, with all the flavor and texture you’d expect from an old-school bakery treat.
For something a little more over-the-top, check out my cowboy cookies!
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Soften the Butter for Better Texture
Room-temperature butter is essential for achieving that signature soft and chewy texture in these oatmeal and chocolate chip cookies. I recommend taking the butter out of the fridge 30-60 minutes early. In a rush? Cut the butter into tablespoon-sized pieces so it softens evenly in about 15-20 minutes without melting. This helps the sugar cream properly and gives your cookies that bakery-style chew.
Oatmeal Chocolate Chip Cookies Recipe
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet(s)
- Hand Mixer or Stand Mixer
Ingredients
- ½ cup salted butter room temperature (1 stick)
- 1 cup brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups old fashioned oats *
- ¾ cup all-purpose flour
- ¾ teaspoon baking soda
- 1 cup chocolate chips **
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until well combined, about 1 minute.½ cup salted butter, 1 cup brown sugar
- Add the egg and vanilla extract and mix to combine. Make sure to scrape down the sides of the bowl as necessary.1 large egg, 1 teaspoon pure vanilla extract
- Add in the oats, flour, and baking soda. Mix on low speed, just until combined. You don’t want to overmix!1½ cups old fashioned oats, ¾ cup all-purpose flour, ¾ teaspoon baking soda
- Gently fold in the chocolate chips/chunks. I don’t recommend using the mixer attachment for this part as it can break up the chocolate too much.1 cup chocolate chips
- Scoop the dough into 2 tablespoon-sized scoops and place them at least 2 inches apart on the prepared baking sheets.
- Bake for 12-14 minutes, or until the cookies are set around the edges and just starting to turn golden brown on the bottom. The cookies will be soft but they will harden as they cool.
- Allow the cookies to cool to room temperature on the baking sheet before transferring to a wire rack.
Notes
- Take care not to overmix the dough, or else the cookies will turn out flat.
- Bake until the cookies are golden brown around the edges. Careful not to leave them in there too long, or they’ll harden and possibly burn.
How to Make Oatmeal Chocolate Chip Cookies Step-by-Step
Prep: Gather up the short list of ingredients for these chocolate chip oatmeal cookies. Bring the butter and egg to room temperature while you preheat your oven to 350°F. Then line 2 baking sheets with parchment paper and set aside.
Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup of room-temperature salted butter and 1 cup of brown sugar on medium speed until well combined, about 1 minute.
Mix the Dough: Add 1 large, room-temperature egg and 1 teaspoon of vanilla extract and mix to combine. Make sure to scrape down the sides of the bowl as necessary. Add in 1½ cups of old fashioned oats, ¾ cup of all-purpose flour, and ¾ teaspoon of baking soda. Mix on low speed, just until combined. You don’t want to overmix at this stage, or your cookies will turn out dry and flat.
Fold in the Chocolate: Gently fold in 1 cup of chocolate chips/chunks. I don’t recommend using the mixer attachment for this part as it can break up the chocolate too much. Again, don’t overmix.
Portion the Cookies: Scoop the dough into 2 tablespoon-sized scoops and place them at least 2 inches apart on the prepared baking sheets. I was able to fit 5 per batch on my baking sheet.
Bake and Cool: Bake chocolate chip oatmeal cookies in the preheated oven for 12-14 minutes, or until the cookies are set around the edges and just starting to turn golden brown on the bottom. The cookies will be soft, but they will firm up as they cool. Allow the cookies to cool to room temperature on the baking sheet before transferring to a wire rack.
How to Store
Store chewy oatmeal chocolate chip cookies in an airtight container at room temperature 3 days. You can also store them in the refrigerator for up to 5 days, but they may dry out more quickly. For longer storage, place the cookies in a single layer on a lined baking sheet and freeze until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag and store in the freezer for up to 1 month. Let the cookies thaw at room temperature before enjoying.
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