When you need a classic sweet treat to fill the cookie jar, you can’t go wrong with these Soft and Chewy Oatmeal Chocolate Chip Cookies. The combination of sweet brown sugar and old-fashioned oats creates a perfectly textured base, while generous chocolate chips melt into pockets of delight. Creaming the butter and sugars together until light and fluffy is the secret step to this beloved family dessert’s irresistible texture.
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Ingredients for Oatmeal Chocolate Chip Cookies
For the cookie dough
- Unsalted Butter – Make sure it’s softened at room temperature for the perfect creamy texture.
- Light Brown Sugar – Pack it well to get that rich, caramel-like sweetness.
- Granulated Sugar – Balances out the brown sugar perfectly.
- Eggs – Room temperature is key for even mixing.
- Pure Vanilla Extract – Always go with pure for the best flavor.
Dry ingredients and mix-ins
- All-Purpose Flour – The base that holds it all together.
- Baking Soda – Helps these cookies rise just right.
- Ground Cinnamon – Adds a warm, cozy touch.
- Kosher Salt – Just a pinch to enhance all the flavors.
- Old-Fashioned Rolled Oats – They give these cookies their chewy, hearty texture.
- Semi-Sweet Chocolate Chips – A classic choice, but feel free to use your favorite kind!
Cook Time for Chewy Oatmeal Chocolate Chip Cookies
I love how quickly these classic oatmeal chocolate chip cookies come together, making them perfect for those spontaneous baking moments. The total time from mixing bowl to cooling rack is under 30 minutes, which means you’re never too far from a warm cookie straight from the oven.
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Total Time | 27 minutes |
If you’re looking for even more quick baking ideas, I’ve gathered some of my favorite easy cookie recipes that are perfect for busy weeknights or last-minute guests.
How to Make Oatmeal Chocolate Chip Cookie Recipe
Step 1: Preheat and Prepare
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats and set them aside for later use.
Step 2: Cream Butter and Sugars
In a large mixing bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes, until the mixture becomes light, fluffy, and pale in color.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition until fully incorporated and the mixture appears smooth. Mix in the vanilla extract until just combined.
Step 4: Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly combined. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain.
Step 5: Fold in Oats and Chocolate
Use a sturdy spatula or wooden spoon to fold in the oats and chocolate chips until they are evenly distributed throughout the cookie dough and the mixture appears uniform in texture.
Step 6: Portion the Dough
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Step 7: Bake and Cool
Bake for 10–12 minutes, or until the edges are golden brown and the centers appear soft and slightly underdone. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This will help them firm up.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few secrets that take these baked chewy cookies with rolled oats from good to absolutely unforgettable. Here are my favorite ways to customize this classic recipe to make it your own.
- Flavor Swap: Try using dark chocolate chips instead of semi-sweet for a richer flavor, or mix in some chopped nuts for extra crunch. I sometimes add a teaspoon of orange zest for a bright Mediterranean twist.
- Diet Tweaks: For a healthier version, you can substitute half the butter with applesauce and reduce the sugar by ¼ cup. Check out my healthy baking recipes for more inspiration on making treats that feel a little lighter.
- Texture Fix: If you prefer softer cookies made with brown sugar, underbake them by a minute or two. They’ll continue to set as they cool but remain wonderfully soft in the center.
- Storage Tip: These cookies keep beautifully in an airtight container for up to 5 days. For longer storage, the dough freezes wonderfully – just portion it out and freeze on a baking sheet before transferring to freezer bags. When you’re ready for fresh-baked cookies, you can bake them straight from frozen, adding a couple extra minutes to the baking time. For more cookie storage ideas, explore my cookie collection with various preservation methods.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened at room temperature
- 1 cup packed light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs at room temperature
- 2 tsp pure vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp kosher salt
- 3 cups old-fashioned rolled oats
- 2 cups semi-sweet chocolate chips
Equipment
- hand mixer
- oven
- baking sheet
- spatula
Method
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats and set them aside.
- In a large mixing bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes, until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract until just combined.
- In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain.
- Use a sturdy spatula or wooden spoon to fold in the oats and chocolate chips until they are evenly distributed throughout the cookie dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers appear soft and slightly underdone. The cookies will continue to set as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This will help them firm up.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While these oatmeal chocolate chip cookies are certainly a treat, I love knowing that the rolled oats and dark chocolate offer some nutritional benefits too. When enjoyed in moderation, these classic oatmeal chocolate chip cookies can be part of a balanced approach to enjoying homemade sweets.
Old-fashioned oats provide soluble fiber that helps keep you feeling satisfied, while dark chocolate contains antioxidants. The combination creates baked chewy cookies with rolled oats that satisfy your sweet tooth while offering more substance than traditional cookies.
For those looking for even healthier options, I’ve developed some delicious healthy muffin recipes that make wonderful breakfast or snack alternatives. You might also enjoy exploring my collection of healthy oatmeal creations for more nutrient-packed ideas.
According to King Arthur Baking’s Oatmeal Cookie Guide, the combination of whole grain oats and quality chocolate creates a treat with better nutritional profile than many store-bought alternatives.
A Lighter Version of Oatmeal Chocolate Chip Cookies
Sometimes I want to enjoy these soft cookies made with brown sugar with a little less guilt, especially when baking for my family throughout the week. Over the years, I’ve perfected some simple swaps that lighten up this beloved recipe without sacrificing that wonderful texture and flavor we all love.
For a reduced-fat version, try replacing half the butter with unsweetened applesauce or mashed banana. The fruit puree keeps the cookies moist while cutting down on saturated fat. You can also reduce the sugar by about ¼ cup without dramatically affecting the texture of these classic oatmeal chocolate chip cookies.
If you’re looking for more inspiration for treats that feel a bit lighter, my vegan cookies collection includes several options that naturally use less oil and sugar. For another family favorite that’s naturally a bit lighter, try my pumpkin cookies which incorporate vegetable puree for moisture and nutrients.
Thoughtful Tips for Special Diets
I’ve had many friends and family members who need to watch their sugar intake, so I’ve learned to adapt my recipes with thoughtful tweaks that keep everyone at the table happy. It’s become second nature to me now—making small changes that let us share the joy of homemade treats without compromise.
For a diabetic-friendly version of these oatmeal chocolate chip cookies, I often replace the granulated sugar with a natural sweetener blend designed for baking. Stevia or monk fruit blends work beautifully and won’t spike blood sugar levels like regular sugar. You might also try reducing the chocolate chips by half and adding chopped nuts for extra texture and healthy fats.
Another trick I’ve found helpful is making smaller cookies—this way portion control becomes much easier while still satisfying that craving for something sweet. Using sugar alternatives and focusing on low glycemic ingredients means everyone can enjoy these comforting treats without worry.
How to Serve Oatmeal Chocolate Chip Cookies
I’ll never forget the way my grandmother would always have a plate of freshly baked oatmeal chocolate chip cookies waiting when we visited her farmhouse. She’d serve them still warm from the oven with cold milk in vintage glasses, and to this day, that combination takes me right back to her sunny kitchen.
These cookies are wonderful served warm with a glass of cold milk—the classic combination that never fails to comfort. For a special treat, try sandwiching a scoop of vanilla ice cream between two cookies for an incredible ice cream sandwich. They also pair beautifully with coffee or tea for afternoon break.
If you’re planning a cookie platter for gatherings, these oatmeal chocolate chip cookies complement my peanut butter cookies beautifully. For holiday baking inspiration, check out my Christmas cookies collection that features these oatmeal chocolate chip cookies alongside other seasonal favorites.
However you choose to serve them, these homemade cookies always bring people together around the table, creating moments of connection and comfort that become lasting memories.
Mistakes to Avoid
Over the years, I’ve learned that even small missteps can affect your batch of oatmeal chocolate chip cookies. Let me share the common pitfalls I’ve encountered so your cookies turn out perfectly every time.
One mistake I see often is overmixing the dough after adding the oats. When you stir too vigorously, you can develop too much gluten and end up with tough cookies instead of tender ones. Gently fold in your oats and chocolate chips until just combined for the best texture.
Another error is using quick oats instead of old-fashioned rolled oats. Quick oats absorb more moisture and can make your cookies dry and crumbly. Stick with old-fashioned oats for that perfect chewy texture we all love in these classic oatmeal chocolate chip cookies.
Baking cookies on a hot baking sheet is another common issue I’ve noticed. The butter melts too quickly, causing cookies to spread excessively. Always allow your baking sheets to cool completely between batches for consistent results.
According to Nestlé Toll House Chocolate Chip Oat Cookies techniques, proper measuring makes all the difference. I always spoon my flour into measuring cups and level it off rather than scooping directly from the container.
Finally, don’t skip the step of chilling your dough if you have time. I know it’s tempting to bake right away, but chilled dough spreads less and develops richer flavors. Trust me—those extra minutes make your baked chewy cookies with rolled oats truly exceptional.
How to Store Oatmeal Chocolate Chip Cookies
My grandmother had this beautiful antique cookie jar that always seemed to magically keep cookies fresh for days. She’d line it with wax paper and whisper that the secret was in how you stored them, not just the container itself.
For short-term storage, I keep my oatmeal chocolate chip cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to five days this way. Place a piece of bread in the container—it helps maintain moisture without making the cookies soggy.
If you want to freeze your cookies, they hold up beautifully. I often make a double batch of these soft cookies made with brown sugar and freeze half for later. Simply place cooled cookies in a freezer-safe container with parchment between layers, and they’ll keep for three months.
When you’re ready to enjoy frozen cookies, let them thaw at room temperature for about an hour. For that just-baked warmth, pop them in a 300°F oven for five minutes. They’ll taste like they came straight from the oven!
For more storage tips and creative ideas, check out my guide to healthy baking recipes that include proper storage techniques. You might also enjoy my Danish oatmeal cookies which have similar storage requirements.
Try This Oatmeal Chocolate Chip Cookies Yourself
I’ll never forget the first time I made these cookies for my daughter’s school bake sale. The way her face lit up when her friends declared them “the best cookies ever” made all the effort worthwhile. There’s something magical about sharing homemade treats that bring people together.
Now it’s your turn to create those special moments in your own kitchen. This oatmeal chocolate chip cookie recipe has been perfected through years of family testing and happy accidents. I promise you’ll love the way your house fills with that warm, comforting aroma of baking cookies.
Whether you’re baking for a special occasion or just because it’s Tuesday, these cookies will become a cherished part of your recipe collection. Don’t be surprised if they become your new go-to treat for potlucks, gifts, or cozy family nights.
If you enjoy this recipe, you might also love my small batch oatmeal chocolate chip cookies for when you want just a few fresh-baked treats. Explore more easy cookie recipes oatmeal variations in my collection, or browse all my cookies for endless inspiration.
For chocolate lovers, my chocolate chip recipes offer more delicious options. And if you’re planning seasonal baking, don’t miss my Halloween cookies and cake mix peanut butter cookies for quick and festive treats.
Frequently Asked Questions
What makes oatmeal chocolate chip cookies chewy?
The combination of brown sugar, proper measuring of oats, and not overbaking creates that perfect chewy texture. Brown sugar contains more moisture than white sugar, which helps keep your baked oatmeal chocolate chip cookies soft and tender for days.
Can I make these cookies crispy instead of chewy?
Absolutely! For crispy oatmeal chocolate chip cookies, bake them a few minutes longer and use a combination of butter and vegetable shortening. The extra baking time removes more moisture, giving you that satisfying crunch while maintaining great flavor.
How do I make healthy oatmeal cookies?
For healthier options, try replacing half the butter with applesauce and reducing the sugar by 25%. You can also add nuts or dried fruit for extra nutrition. My healthy oatmeal creations offer more inspiration for nutrient-packed variations.
What’s the best oatmeal for oatmeal chocolate chip cookies?
Old-fashioned rolled oats work best for the perfect texture. They provide that classic chewiness without making cookies too dense. Quick oats can be used in a pinch, but your cookies will have a different texture and may spread less during baking.
Can I freeze oatmeal chocolate chip cookie dough?
Yes, cookie dough freezes beautifully! Scoop dough balls onto a baking sheet, freeze until solid, then transfer to freezer bags. When ready to bake, add a couple minutes to the baking time—you’ll have fresh-baked cookies anytime the craving strikes.
More Cookie Recipes You’ll Love
If you enjoyed these oatmeal chocolate chip cookies, you might want to try these other family favorites that always disappear quickly from my cookie jar.
- Cinnamon Snickerdoodle Cookies – Soft, buttery cookies rolled in cinnamon sugar that melt in your mouth with every bite.
- Vegan Chocolate Chip Cookies – Surprisingly rich and chewy dairy-free cookies that everyone can enjoy together.
- Spiced Pumpkin Cookies – Warm autumn spices and soft pumpkin create the coziest fall treat imaginable.
- Classic Peanut Butter Cookies – Crisscross-patterned cookies with rich peanut flavor and perfect sandy texture.
- Festive Christmas Cookies – Colorful decorated cookies that make holiday celebrations extra special and sweet.
