Oatmeal Chocolate Chip Cookies

5 from 67 votes

Soft & chewy, these oatmeal chocolate chip cookies go from prep to in your mouth in 30 minutes! Made with semi-sweet chocolate chips for the perfect balance!

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Do you love soft and chewy chocolate chip cookies? I know I do! And there’s nothing better than a batch of old-fashioned style oatmeal chocolate chip cookies. These cookies are made with rolled oats, cinnamon, and brown sugar, which make them extra soft and chewy. Plus, the addition of semi-sweet chocolate chips takes these cookies over the top! If you’re looking for a delicious and easy cookie recipe, then this is it!

Stack of oatmeal cookies with chocolate chips on parchment paper with one cookie infront with bite taken out and a small dish of chocolate chips in the back.

There’s something about taking a bite out of a freshly baked, hot-out-of-the-oven oatmeal cookie, especially one with melty chocolate chips. It’s one of the simple pleasures in life, and if you love oatmeal cookies as much as I do, then you need to try this recipe! It’s so simple and easy, and I bet you have most of these ingredients already on hand!

why you’ll love these soft oatmeal chocolate chip cookies

  • Delicious. It’s as simple as that. These cookies are soft, chewy, and loaded with chocolate chips. Who could ask for anything more?
  • Ready in under 30 minutes. These cookies don’t require an exorbitant amount of time to make or bake. You can literally have them in your mouth in 30 minutes.
  • Versatile. These cookies are great for any occasion – they’re perfect to snack on with coffee, or even as an after-dinner treat. They also make excellent additions to care packages and gift baskets!
  • Easy recipe. There’s no need to spend hours in the kitchen with this easy recipe. Anyone can make these cookies, even if you’ve never baked before!

Ingredients to make chewy oatmeal chocolate chip cookies

  • Rolled oats: You’ll want to use rolled or old-fashioned oats for this recipe. This is what helps give your oatmeal cookies a chewy texture. I do not recommend using quick oats as a substitute.
  • Chocolate chips: I prefer semi-sweet chocolate chips in this recipe. It keeps the cookies from being overly sweet. If you want, you can use milk chocolate or white chocolate chips, but it will change the sweetness level.
  • Dry ingredients: In addition to the oats and chocolate chips, you’ll need some flour, baking soda, salt, cinnamon, white sugar as well as brown sugar.
  • Wet ingredients: You’ll also need eggs, butter, and vanilla extract.
Ingredients for recipe in individual bowls: butter, sugar, oatmeal, chocolate chips, spices, vanilla, flour, 2 eggs, and brown sugar.

How to make old-fashioned oatmeal chocolate chip cookies

Another thing I love about this recipe is that it only requires one bowl to make it in. You don’t have to mix the dry and wet ingredients in different bowls, so after, you only have to wash the bowl and mixer paddle.

Mix the cookie dough

  1. Add softened butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix until light and fluffy.
  2. Scrape down the sides of the bowl, then add eggs one at a time, mixing between each addition. Add vanilla extract and mix.
  3. Add flour, cinnamon, baking soda, and salt to the bowl and mix just until no streaks of flour remain.
  4. Add oats and chocolate chips and mix at low speed until evenly distributed.
4 image collage preparing cookie dough in one bowl.

bake the cookies

  1. Using a spring-loaded cookie scoop, scoop 12 cookies on each prepared baking sheet about 2 inches apart. Bake until the cookies are golden brown.
  2. Let sit on the pan, then transfer to a cooling rack until completely cool.
2 image collage showing recipe on a parchment lined baking sheet before and after baked.

Tips for making Oatmeal Chocolate Chip Cookies

  1. Chill cookie dough before baking If you have time and want to make sure that your cookies don’t spread too much, try refrigerating the cookie dough. It helps the fat solidify in the cookies, which makes it take longer to melt and spread in the oven.
  2. Get perfectly round cookies! I actually like the lacy edges that oatmeal cookies can have, but if you want perfectly round cookies, when these come out of the oven, place a mug or bowl that is slightly larger than the cookie over the cookie and spin it in a circle to create a perfectly even round.
  3. More chocolate chips aren’t always better. It’s true – sometimes, too much chocolate can overpower the other flavors in a recipe. So, if you’re looking for a more subtle and balanced cookie flavor, stick with the 1 cup of chocolate chips called for in this recipe.
  4. Use parchment paper. Parchment paper will help ensure that your cookies don’t stick to the baking sheet, and it also makes cleaning up so much easier. So, I definitely recommend using parchment paper when you make these cookies!

popular substitutions & additions

  • Have fun with the mix-ins! This batter can stand up to one additional cup of mix-ins so feel free to add in additional raisins, chopped nuts, crushed pretzels, or anything else your heart desires!
  • Add in nut butter. For a richer flavor, try adding in some nut butter like peanut or almond. About 1/4th a cup will add a great nutty flavor to the cookies.
  • Try using different extracts. If you want a more complex flavor, try adding in some almond extract or mint extract to your cookie dough. Just be sure to taste your batter before baking it!
  • Make double chocolate oatmeal cookies. Add in 1/4th a cup of cocoa powder with the dry ingredients to make the cookies extra chocolatey. You can also add in some white or dark chocolate chips for an epic double chocolate cookie experience!

how to store Oatmeal Chocolate Chip Cookies

To store your oatmeal chocolate chip cookies, I recommend keeping them in an airtight container at room temperature. This will help keep the cookies fresh for several days, so you can enjoy one or two as an afternoon snack or after-dinner treat! However, if you live in a very humid climate and the cookies start to get too soft, you may want to transfer them to the refrigerator instead. But be sure to let them come back to room temperature before eating.

Frequently asked questions

Why are my oatmeal chocolate chip cookies dry?

There are a few possible reasons why your oatmeal chocolate chip cookies may be dry. The most likely reason is that you have over-baked them, which can cause the moisture in the cookies to evaporate. Another possibility is that you used too much flour or not enough wet ingredients when making the cookie dough, causing it to become too dry. Make sure to use exact measurements when making the cookie dough, and watch your cookies carefully as they bake to avoid dry, crumbly cookies.

Can I freeze oatmeal chocolate chip cookies?

Yes, you can definitely freeze your oatmeal chocolate chip cookies. To do so, simply place the baked and cooled cookies on a baking sheet and pop them in the freezer for a few hours until they are completely frozen. Then, transfer them to an airtight container or freezer-safe Ziploc bag and store them in the freezer for up to 3 months. When you’re ready to enjoy your oatmeal chocolate chip cookies, simply let them thaw at room temperature or heat them briefly in the microwave before serving.

How do I make oatmeal chocolate chip cookies extra chewy?

There are a few things you can try to help make your oatmeal chocolate chip cookies extra chewy. First, be sure to use high-quality ingredients like fresh, soft butter and good-tasting chocolate chips. Next, be sure not to overbake your cookies – as a general rule, you want to take them out of the oven when they are just barely starting to turn golden brown around the edges. Finally, try adding some extra ingredients like mashed bananas or applesauce to help add moisture and softness to your cookies. With a little experimentation and these tips, you should be able to create the perfect chewy oatmeal chocolate chip cookies!​

Baking sheet lined with parchment paper with baked cookies layered on top of eachother and a small dish of chocolate chips in the corn.

Oatmeal Chocolate Chip Cookies are a classic for a reason – they’re delicious, easy to make, and can be customized with your favorite mix-ins. There’s really no end to the variations you can make when it comes to oatmeal cookies. So, feel free to experiment and have fun with this recipe! Whether you prefer chewy oatmeal chocolate chip cookies or soft, gooey oatmeal raisin cookies, the possibilities are endless. So what are you waiting for? Head to the kitchen and start baking!

If you try this feel good Oatmeal Chocolate Chip Cookies recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Oatmeal Chocolate Chip Cookies

Soft & chewy, these oatmeal chocolate chip cookies go from prep to in your mouth in 30 minutes! Made with semi-sweet chocolate chips for the perfect balance!
5 from 67 votes
Servings 24 cookies
Course Dessert
Calories 162
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins

Ingredients
  

Instructions

  • Preheat the oven to 350˚F. Line two rimmed baking sheets with parchment paper.
  • Add softened butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Set to medium speed and mix for 3 to 4 minutes, or until light and fluffy.
  • Scrape down the sides of the bowl, then add eggs one at a time, mixing for 1 minute between each addition. Add vanilla extract and mix for 1 more minute.
  • Add flour, cinnamon, baking soda and salt to the bowl and mix at low speed for 30 seconds, just until no streaks of flour remain.
  • Add oats and chocolate chips and mix at low speed for about 30 seconds, until evenly distributed.
  • Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 12 cookies on each prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the cookies are golden brown.
  • Let sit for about 2 to 3 minutes on the pan, then transfer to a cooling rack until completely cool.

Notes

Tip: To keep your oatmeal cookies soft and chewy, make sure to use exact measurements when baking. Too much flour – dried out your cookies. Not enough butter – crumble city. 

Nutrition

Calories: 162kcal, Carbohydrates: 21g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 56mg, Potassium: 89mg, Fiber: 1g, Sugar: 12g, Vitamin A: 141IU, Vitamin C: 0.002mg, Calcium: 18mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Baking sheet lined with parchment paper with baked cookies layered on top of eachother and a small dish of chocolate chips in the corn.

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Comments

  1. Hello, wanted to try the recipe with healthier options. Would you recommend all oats instead of flour and oats? And what can I use instead of sugar? Thanks a lot

    1. Hi Soha! I have not tried replacing the flour or sugar in this recipe, so no guarantee on how they will turn out – But you could try substituting the flour for almond or coconut flour. If you want to grind up oats, you could also make your own oat flour. For the sugar, honey or even maple syrup would work. You can always cut out or down on the sugar. You’ll just end up with a less sweet cookie. If you end up replacing the flour or sugar, let me know how they turn out!

  2. What can we use as a substitute for eggs in this recipe ? I would really love to try them but without eggs!

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