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These Oatmeal Chocolate Chip Cookies are totally addicting. Perfectly soft and chewy, they are loaded with oats and chocolate chips. Grab a glass of milk and enjoy to the perfect cookie!
I used to have a hard time wrapping my head around oatmeal chocolate chip cookies. To me, it was either chocolate chip cookies or oatmeal raisin cookies, and combining the two was just kind of weird. But now I know it’s actually a great way to combine an oatmeal cookie (which I love) and chocolate. And then I fell in love with this recipe.
Based on my Oatmeal Raisin Cookies (just without the cinnamon and raisins and with a hearty dose of chocolate chips), these bad boys hit the spot every time. They are irresistibly soft and chewy and just thick enough to be super satisfying without being cakey. They are loaded with chewy oats and more than enough chocolate chips. Time to dig in!
These cookies borrow from two classics to make one perfect cookie. Here are just a few more reasons it makes it to the top of my must-try list:
- Soft and chewy. I am obsessed with the texture of these cookies. They are nice and thick (but not too thick) and tender, with just the right amount of chewiness.
- So many chocolate chips. I went hard on the chocolate chips here! There is no shortage. Every bite is bursting with semi-sweet morsels (or dark or milk chocolate, if you prefer).
- Make ahead magic. Because this dough needs to chill anyway, it’s a great recipe to make a double batch of to stick in the freezer so you have cookie dough ready to bake up any time you want!
What You’ll Need
You won’t need anything crazy to make these soft, chewy cookies. Here’s a shopping list for you. Don’t forget to scroll down to the recipe card below for precise measurements.
- All-purpose flour – I always recommend a food scale, to be sure you measure it accurately. Particularly with cookies, they will dry out quickly if you add too much flour.
- Baking soda – To help the cookies rise a bit and give them the best texture.
- Salt – Salt enhances the flavors already present in the cookie to add more flavor.
- Unsalted butter – Allow it to soften at room temperature before using. Otherwise it won’t cream properly with the sugars.
- Sugars – I used a combo of light brown sugar and granulated sugar. The brown sugar contributes moisture and a deeper, almost molasses-y flavor. Make sure to pack the brown sugar into the measuring cup to ensure you get the proper amount.
- Eggs – Be sure to use large eggs, not medium or extra large.
- Vanilla extract
- Quick-cook oats – I recommend quick-cooking oats. Traditional oats would work, but are firmer.
- Chocolate chips – Semi-sweet, milk chocolate, dark chocolate, or even white chocolate would be great! You could also a some combination.
These come together quickly. The hardest part is waiting for them to chill. Be sure to scroll to the recipe card below for more thorough instructions.
- Combine the dry ingredients. Whisk together the flour, baking soda, and salt.
- Combine the wet ingredients. Cream together the butter and sugars on medium speed until light in color and fluffy. Mix in the eggs one at a time, followed by the vanilla.
- Put it all together. Mix the dry ingredients into the wet ingredients and then fold in the oats and chocolate chips.
- Form into cookies. Create 2 tablespoon-sized balls of cookie dough and chill for 2-3 hours (ideally overnight).
- Prepare to bake. Allow the cookie dough balls to sit at room temperature for about an hour, preheat the oven to 350°F, and line a couple of baking sheets with parchment paper.
- Bake. Arrange the dough balls on the prepared baking sheet with a couple of inches between each, and bake for 8-10 minutes.
- Cool. Cool on the baking sheets for a few minutes before transferring to a wire rack.
Tips for Success
Get these right the first time with these simple tips and tricks.
- Measure accurately. This is particularly important when it comes to the flour. Too much flour will give you dry, crumbly cookies. Not enough, and your cookies will spread too much. Check out my post on How to Measure Flour Correctly for more information.
- Don’t skimp on creaming time. Creaming together the butter and sugars incorporates air into the dough, so keep on creaming until the mixture has significantly lightened in color and become fluffy.
- Dont over-mix. Once you combine the wet and dry ingredients, be careful not to over-mix, as this can cause the glutens in the flour to overdevelop and lead to overly dense, tough cookies. Mix just until everything is incorporated. No more.
- If the dough is too sticky. Before you chill it, this cookie dough is pretty sticky. If it’s too sticky to roll into balls, pop it in the fridge for 20 minutes to firm up.
- Don’t forget to chill. Allowing the dough to chill allows the oatmeal to soak up some of the moisture from the wet ingredients. This is the key to that thick, chewy texture! So, chill for at least 2-3 hours, ideally overnight.
- Let the chilled dough come to room temperature. If you don’t allow the chilled cookie dough to sit out for an hour or so before baking, the cookies won’t spread as much. Such a delicate balance!
- Don’t overbake. All ovens bake a little differently, so keep an eye on these cookies to make sure they don’t overbake. Look for soft centers and ever so slightly golden edges.
How to Store
- Countertop. Once the cookies have fully cooled, seal them in an airtight container and store them at room temperature for up to 5 days.
- Freezer. You can also store the cookies in an air-tight, freezer-safe container in the freezer for up to 3 months. Allow them to thaw at room temperature before chowing down.
On an oatmeal cookie kick? Here are a few other recipes centered around this dessert classic. Let me know which is your favorite!
This recipe was updated 4/24/2025. For the original recipe, download that recipe PDF.
Print
- Prep Time: 30 minutes
- Chill Time: 3 hours
- Cook Time: 8 minutes
- Total Time: 3 hours 38 minutes
- Yield: 28 Cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Oatmeal Chocolate Chip Cookies are totally addicting. Perfectly soft and chewy, they are loaded with oats and chocolate chips. Grab a glass of milk and enjoy to the perfect cookie!
Ingredients
- 1 3/4 cups (228g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (168g) unsalted butter, room temperature
- 3/4 cup (168g) packed light brown sugar
- 1/2 cup (104g) sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (175g) uncooked quick cook oats
- 1 1/4 cups (211g) chocolate chips, plus more for on top, if desired
Instructions
- Combine the flour, baking soda and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color and texture happen and know it’s ready.
- Add the eggs one at a time and mix until well combined after each, then add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is just combined. Do not over mix.
- Stir in the oats and chocolate chips. Dough will be thick, but sticky.
- Create 2 tablespoon (40g) sized balls of cookie dough until all the cookie dough has been used. The dough will stick to your hands a little as you roll it, but if it sticks a ton and is hard to work with, your butter may have been a little soft. Refrigerate the dough for about 20 minutes, then roll the balls.
- Refrigerate the cookie dough for at least 2-3 hours or overnight. I think they are best if refrigerated overnight, but they are still very good if refrigerated for just 2-3 hours.
- When ready to bake the cookies, remove the cookie dough from the fridge and let it sit out for about an hour to come closer to room temperature. If they are too cold, they won’t spread properly.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Bake cookies for 8-10 minutes or until the edges are lightly golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool. For tips and troubleshooting help, check out the post above.
- Remove cookies from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely. Store cookies in an air tight container. Cookies are best for 2-3 days.
Notes
- This is the cookie scoop I used.
- To store. Store your cookies in an airtight container on the counter. They will keep for 4-5 days.
- To freeze. You can also freeze them in an airtight container for up to 3 months, once they’ve cooled completely. Let them thaw in the refrigerator before enjoying them.
Nutrition
- Serving Size: 1 Cookie
- Calories: 183
- Sugar: 14.6 g
- Sodium: 94.1 mg
- Fat: 8.6 g
- Carbohydrates: 25.2 g
- Protein: 2.8 g
- Cholesterol: 26.4 mg
