Best Chewy Oatmeal Chocolate Chip Cookies Recipe

Stack of the best chewy oatmeal chocolate chip cookies on a cooling rack.

4.86 from 7 votes

Best Chewy Oatmeal Chocolate Chip Cookies Recipe

Buttery and golden, the Best Chewy Oatmeal Chocolate Chip Cookies have soft centers and crisp edges, with oats and chocolate giving each cookie a deep, satisfying texture.

Prep Time18

Cook Time12

Chill Time30

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 342kcal

Author: Andrea

Equipment

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.

Notes

-You can replace the chocolate chips with raisins to make classic oatmeal raisin cookies.

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.

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