Buttery and golden, these are the Best Chewy Oatmeal Chocolate Chip Cookies. They have have soft centers and crisp edges, with oats and chocolate in every bite!
These are the Best Oatmeal Chocolate Chip Cookies. They are the perfect combination of chewy, hearty oats and rich, melty chocolate chips. The oats give each cookie a satisfying texture and slightly nutty flavor, while the chocolate adds just the right amount of sweetness in every bite. Soft in the center with lightly crisp edges, these cookies are comforting, classic, and easy to love.
Soft and chewy oatmeal chocolate chip cookies bring next-level flavor from hearty oats and sweet chocolate. For more oatmeal and chocolate treats you have to check out my Coconut Oil Oatmeal Chocolate Chip Cookies, Banana Oatmeal Chocolate Chip Muffins, and Flourless Oatmeal Chocolate Chip Cookies (Gluten-Free).
Table of Contents
Why You’ll Love These Oatmeal Chocolate Chip Cookies
- The old-fashioned oats create hearty chew and visible texture without disappearing into the cookie dough during baking in every chewy cookie.
- The cinnamon in these cookies adds a gentle warmth that complements the oats and chocolate without turning the cookies into a spice cookie.
- With almost two cups of semisweet chips each cookie has a generous amount of chocolate pockets throughout.
Recipe Ingredients
Semisweet Chocolate Chips – Use a good-quality brand like Ghirardelli or Guittard. The semisweet chips give a rich chocolate flavor without making the cookies overly sweet.
Brown Sugar – The molasses in brown sugar helps the cookies stay moist, with that soft chew in the center.
Old-Fashioned Oats – These are best for chewy cookies. They hold their shape and add texture without making the dough too soft. Avoid steel-cut oats, which don’t soften properly during baking.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add Extra Flavor with Mix-ins – Stir in 1 cup of peanut butter for creaminess and a richer taste, or mash in 1–2 ripe bananas for moisture and a mild sweetness. You can also fold in 1 cup of shredded coconut for texture, or try a handful of M&Ms, chopped nuts, or raisins to switch up the flavor and add extra depth.
How to Make the Best Chewy Oatmeal Chocolate Chip Cookies
Step 1: In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with a handheld attachment, add the butter. Beat on medium-low speed for 2 minutes. Add the sugars and beat on medium-low speed for 1 minute.
Step 2: Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix to combine.
Step 3: In a separate mixing bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. With the mixing speed on low, gradually add the dry ingredients. Mix just until a few flour streaks remain.
Step 4: Add in the chocolate chips and mix until combined.
Step 5: Cover the dough and place it in the refrigerator to chill for 30 minutes. This is an important step, so DO NOT SKIP.
Step 6: Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat.
Step 7: Using a standard-size cookie scoop, portion the dough into balls. Place 12 on the sheet.
Step 8: Place the cookie dough balls in the oven and bake for 11–13 minutes or until the edges begin to brown and the middle is set. Remove from the oven and allow the cookies to cool on the sheet for 3 minutes before transferring them to a wire rack to cool completely.
Step 9: Repeat with the remaining cookie dough then serve and enjoy!
FAQs
Start with old-fashioned oats for that chewy texture and a bit of bite. Using more brown sugar than white sugar also helps. The molasses in brown sugar holds moisture, which makes the cookies soft and chewy instead of dry or crumbly.
Rolled oats or quick oats work best for chewy cookies. They soften as they bake and help create the right texture. Steel-cut oats don’t absorb moisture the same way and can make the cookies tough and dry.
Storage Information
STORE Oatmeal Chocolate Chip Cookies at room temperature in an airtight container for 4–5 days. To keep them soft, add a slice of bread—the bread will dry out first, keeping the cookies chewy.
To FREEZE baked cookies, let them cool completely, then wrap them in plastic wrap and place them in a zip-top or freezer bag in layers with parchment paper between. They’ll stay good in the freezer for up to 3 months. Let them thaw at room temperature before serving.
You can also freeze the dough in scooped portions—freeze on a baking sheet until firm, then transfer to a zip-top bag. Let sit at room temperature for 10–15 minutes while the oven preheats and bake as directed. To REHEAT, warm cookies in the microwave for about 8–10 seconds to bring back that fresh-from-the-oven texture.
More Oatmeal Recipes to Try
Best Chewy Oatmeal Chocolate Chip Cookies Recipe
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Ingredients
- 1 cup unsalted butter - (2 sticks), softened
- 1 cup brown sugar - packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 3 cup old-fashioned oats
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher sea salt
- 1/4 tsp ground cinnamon
- 1 3/4 cup semisweet chocolate chips
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with a handheld attachment, add the butter. Beat on medium-low speed for 2 minutes. Add the sugars and beat on medium-low speed for 1 minute.
- Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix to combine.
- In a separate mixing bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. With the mixing speed on low, gradually add the dry ingredients. Mix just until a few flour streaks remain.
- Add in the chocolate chips and mix until combined.
- Cover the dough and place it in the refrigerator to chill for 30 minutes. This is an important step, so DO NOT SKIP.
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat.
- Using a standard-size cookie scoop, portion the dough into balls. Place 12 on the sheet.
- Place the cookie dough balls in the oven and bake for 11–13 minutes or until the edges begin to brown and the middle is set. Remove from the oven and allow the cookies to cool on the sheet for 3 minutes before transferring them to a wire rack to cool completely.
- Repeat with the remaining cookie dough.
These are a fan favorite around here. My mom makes them all the time.
Oatmeal Chocolate Chip Cookies are the absolute best! So chewy and chocolatey.