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Thick, soft and chewy, these are the best Oatmeal Chocolate Chip Cookies! Stir together a batch of the old-fashioned favorites and share a simple treat with your loved ones. They’re an easy dessert recipe that disappears fast!

While a classic oatmeal raisin cookie will always have my heart, my boys are all about these big, fat, chewy Oatmeal Chocolate Chip Cookies! They’re absolutely perfect for every occasion — from packed lunchboxes to after-school snacks, easy bake sale treats, or afternoon activities with the kids.

Old-Fashioned Oatmeal Chocolate Chip Cookies Recipe

I cannot even count how many different batches of cookies I baked in my attempt to land on the perfect simple oatmeal cookie recipe! It seems like such an easy task, but this particular treat proved to be quite the baking challenge. I wanted a thick, chewy cookie that would be slightly crisp on the edges, but soft and buttery on the inside.

By tweaking the types of oats that I used, the salt, the different types of sugar, the ratio of oats to flour, and the chilled versus room temperature dough — the options are endless! I can confidently say, though — the messy kitchen and the time (and frustration) spent toiling was worth the effort…because this old-fashioned oatmeal chocolate chip cookies recipe is absolutely the BEST!

Small plate with thick and chewy oatmeal chocolate chip cookies


This is a quick overview of the ingredients that you’ll need for a batch of old fashioned oatmeal chocolate chip cookies. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

  • Butter: I use salted butter for added flavor.
  • Brown sugar and granulated sugar: to sweeten the dough. Using more brown sugar than granulated sugar adds moisture and keeps the cookies soft and chewy.
  • Eggs: for structure.
  • Vanilla extract and salt: to enhance the flavors in the cookies.
  • Milk: for a little bit of moisture to bring the dough together.
  • All-purpose flour: the base of the dough.
  • Baking soda: the leavening agent that helps the cookies rise.
  • Old-fashioned oats: give the cookies a classic chewy texture.
  • Chocolate chips: pick your favorite variety! My boys love milk chocolate chips, but semi-sweet chocolate chips are a more traditional choice.

Which type of oats for chewy oatmeal chocolate chip cookies?

I recommend using Quaker Old-Fashioned Oats (also called “rolled oats”) in this recipe, which gives the cookies a nice texture and chew. Quick oats will also work, but they will yield a slightly less chewy cookie. I do not recommend using steel cut oats.

Quaker oats for oatmeal cookie recipe

How to make Oatmeal Chocolate Chip Cookies from Scratch

These soft and chewy oatmeal chocolate chip cookies are slightly adapted from a little cookbook called Table Talk, which was written by the owner of a cute little bakery and café on the island of Martha’s Vineyard. They come together with a handful of basic pantry staples, so you can stir together the dough any time a craving strikes!

  1. Mix the dough.
  2. Chill the dough for at least 1-2 hours (or up to 2 days).
  3. Drop the dough onto parchment or silicone-lined baking sheets.
  4. Bake the cookies in a 350° F oven for 10-12 minutes, or until the edges are lightly browned. They should still look soft and puffy in the center. As they cool, they will firm up a bit but will still stay soft and chewy. If you prefer crispy oatmeal chocolate chip cookies, leave them in the oven for a few extra minutes.
Overhead shot of oatmeal chocolate chip cookie dough in a mixing bowl
Oatmeal chocolate chip cookie dough on a baking sheet
Easy oatmeal chocolate chip cookies on a cooling rack

Why do Oatmeal Chocolate Chip Cookies go flat?

There are a variety of reasons that cookies become flat when baking. It can be an issue with the recipe itself (for instance, a higher butter-to-flour ratio will yield a flatter cookie). It’s also important to chill the dough before baking, because the cold dough will not spread as much as room temperature dough when baked. Remember to make sure that your oven temperature is accurate, and use cool baking sheets (never put dough on a warm baking sheet).

How to Store Oatmeal Chocolate Chip Cookies

Store the cookies in an airtight container at room temperature. They will last on the counter for about 3 days. 

Tip: to keep the cookies chewy and fresh for even longer, place a slice of sandwich bread inside the container! If you like a soft and warm oatmeal cookie with gooey, melty chocolate chips, just pop a couple of cookies in the microwave for a few seconds before enjoying with a cold glass of milk!

Side shot of a plate of soft and chewy oatmeal chocolate chip cookies

Can you freeze Oatmeal Chocolate Chip Cookies?

To extend the life of your cookies, wrap them tightly and freeze them for up to 3 months. You can also freeze the cookie dough before baking. This dough freezes best if you portion it into dough balls before freezing. Arrange the dough balls on baking sheets, freeze, and then wrap tightly in an airtight container or Ziploc bag. When ready to bake, just pull a couple of frozen dough balls from the oven and bake in a 350° F oven. You’ll need to add about 1-2 more minutes to the baking time since you’re starting with frozen dough.

How to Make the Cookies Soft and Chewy

Remove the cookies from the oven when they’re just slightly browned (but still look a bit soft in the middle). They will firm up as they cool, but they will remain soft and chewy. If you want a crispy oatmeal chocolate chip cookie, bake these longer than the recommended 10-12 minutes. Finally, it’s important that you don’t over-mix the dough once you add the dry ingredients (which can result in tough, dry cookies).

Are these cookies healthy?

Each cookie has about 132 calories and about 6 grams of fat. While I would not consider these “healthy” food, they can absolutely fit within a healthy diet. This cookie recipe is not Keto, high in fiber, vegan, gluten-free, dairy-free or heart healthy.

Horizontal shot of a plate of soft and chewy oatmeal chocolate chip cookies

Recipe Variations

  • For an ultra-chewy texture, add an extra egg yolk to the dough. You can also swap out half of the all-purpose flour for bread flour, which has a higher protein content and therefore creates a chewier bite.
  • If you prefer crispy oatmeal chocolate chip cookies, replace some of the brown sugar with extra granulated sugar. Bake the cookies for a few extra minutes.
  • Semi-sweet chocolate chips are the classic addition to oatmeal chocolate chip cookies; however, you can substitute with any chocolate chips that you like. My kids prefer milk chocolate chips, while dark chocolate chips, white chocolate chips, chocolate chunks, or coarsely-chopped chocolate bars are all great options as well.
  • Make oatmeal raisin cookies by swapping out the chocolate chips and replacing them with 2 cups of raisins. I like to add some cinnamon to my oatmeal raisin cookies, too.
  • Stir in about ½ cup – 1 cup chopped nuts for added crunch.
Side shot of old fashioned oatmeal chocolate chip cookies with milk in the background

Tips for the Best Oatmeal Chocolate Chip Cookie Recipe

  • Make sure that the butter and egg are at room temperature so that they mix together smoothly.
  • Chill the dough before baking to avoid spreading and to keep the cookies thick, soft and chewy.
  • The key to maintaining those decadent, soft, centers in your oatmeal chocolate chip cookies is not overbaking. Remove the cookies from the oven just as the edges are starting to brown. The centers will still look soft and under-baked, but the cookies will continue to firm up as they cool.
Stack of old fashioned oatmeal chocolate chip cookies

More Oatmeal Cookie Recipes to Try

Close up shot of a stack of old-fashioned soft and chewy oatmeal chocolate chip cookies

Oatmeal Chocolate Chip Cookies

4.94 from 16 votes
Prep: 15 minutes
Cook: 11 minutes
Chilling Time 2 hours
Total: 2 hours 26 minutes
Servings 50 cookies
Calories 132 kcal
Thick, soft and chewy, these are the best Oatmeal Chocolate Chip Cookies!



  • In a large bowl, use an electric mixer to cream together the butter, brown sugar and granulated sugar until light and fluffy.
  • Add the eggs, one at a time, mixing until well combined. Mix in the vanilla extract and milk.
  • Gradually add the oats; mix until well incorporated.
  • In a separate bowl, whisk together flour, baking soda and salt.
  • Gradually add the flour mixture to the oat mixture. Stir in the chocolate chips.
  • Cover and the bowl and refrigerate the dough for at least 1-2 hours, or up to 2 days.
  • If the dough is too firm to scoop when you take it out of the fridge, leave it on the counter to sit at room temperature until it softens slightly.
  • Preheat oven to 350° F. Line baking sheets with parchment paper or silicone baking mats.
  • Using a 4-teaspoon spring-loaded scoop, drop dough onto prepared pans. Place the cookie dough about 2 inches apart.
  • Bake until cookies are lightly browned on the edges, but still soft in the center (about 10-12 minutes). Let cool on pans for 5 minutes. Remove from pans and let cool completely on wire racks.


  • Make sure that the butter and egg are at room temperature so that they mix together smoothly.
  • Chill the dough before baking to avoid spreading and to keep the cookies thick, soft and chewy.
  • The key to maintaining those decadent, soft, centers in your oatmeal chocolate chip cookies is not overbaking. Remove the cookies from the oven just as the edges are starting to brown. The centers will still look soft and under-baked, but the cookies will continue to firm up as they cool.


Serving: 1cookieCalories: 132kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 17mgSodium: 87mgPotassium: 33mgFiber: 1gSugar: 12gVitamin A: 139IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Keyword: Oatmeal Chocolate Chip Cookies
Course: Cookies
Cuisine: American
Author: Blair Lonergan

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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  1. Cindy says:

    5 stars
    My new favorite cookie! Our family loves them!

    1. Blair says:

      Yay! Thanks, Cindy!

      1. Kristy says:

        5 stars
        Hands down my favorite recipe! They are so soft and fluffy. I added a tad of pink himalayan sea salt to the tops and wow. I have also made them with coconut oil instead of butter and Trader Joe’s “completely cacao chips” and cut the sugar by using only monkfruit. Amazing as well! Thank you!

        1. The Seasoned Mom says:

          Thank you so much, Kristy! We’re so glad you’re able to adjust them to suit your preferences.

    2. Peter Kunz says:

      4 stars
      Good recipe!
      I didn’t see the length of cooking time with recipe. I rolled batter in a log to bake and make nice size cookies.

      1. Blair Lonergan says:

        Thanks, Peter! The cookie dough balls bake for 10-12 minutes; although it sounds like you figured out another alternative that was equally successful!

  2. Maria says:

    5 stars
    Just delicious! New favourite at our house as well! Thank you 🙂

    1. Blair says:

      Yay! Thanks, Maria!

  3. Blair says:

    I’m sorry to hear that, Charmaine! Is it possible that they baked for too long, or that the dough got over-mixed? We haven’t had that problem, but again — I’m sorry that you didn’t love them. 🙁

  4. Zina says:

    5 stars
    Just made these cookies today with my granddaughter, and they were delicious! Will be adding this recipe to our family cookbook..Thank you..

    1. Blair says:

      I’m so glad to hear that, Zina. Thank you!

  5. Pat says:

    Delicious, my grandkids love these

    1. Blair Lonergan says:

      Thank you, Pat!

  6. Linda says:

    I never, ever leave reviews as I’m not a very good baker and have lots of disasters! Made these and they were perfect. Baked half and froze half. I made Chocolate Chip and Hazlenut and Raisin, Almonds and Cinnamon. They are gorgeous and would make anything else now I’ve found my perfect recipe (and foolproof .)

    1. Linda says:

      Should have read, “wouldn’t make anything else”

    2. Blair Lonergan says:

      Thank you so much for taking the time to leave a note and let me know, Linda. So glad that you like the cookies! 🙂

  7. Courtney says:

    These turned out super flat. I used room temperature ingredients and chilled for half the day.

  8. Marilyn Poyner says:

    We made them with Reese’s peanut butter chips. Heavenly!!

    1. Blair Lonergan says:

      YUM! Sounds delicious, Marilyn!

  9. Carolynn says:

    5 stars
    I substituted the sugars for brown sugar stevia and granulated stevia – I also added cinnamon and split the base into two batches and added 1 cup of chocolate chips to one and raisins to the other. Both were delicious!

    I scooped them all out and baked them as needed.

    They were a huge hit!

    1. Blair Lonergan says:

      Awesome! So glad that you were able to make them work with the sugar substitutes. Thanks for letting me know, Carolynn!

  10. Latoya says:

    5 stars
    These are the BEST oatmeal chocolate chip cookies!! My son helped me with the recipe and it was very easy to follow and turned out great. Just as soft and delicious the next day!

    1. The Seasoned Mom says:

      Thank you so much, Latoya!

  11. Shelly says:

    5 stars
    Loved this recipe! I normally don’t have much luck with cookies but these turned out delicious and have become a new family favourite.

    1. The Seasoned Mom says:

      Thank you, Shelly! We’re so glad they turned out well for you.

  12. Jason B says:

    5 stars
    probably the best cookies i’ve ever made

    1. The Seasoned Mom says:

      Thank you so much, Jason!

  13. sheila says:

    5 stars
    I usually don’t make comments, these are very very good. I followed your instructions, including taking them out even if the center doesn’t look done, but it works! They are nice & gooey. I usually don’t like chocolate chip cookies that much, but I do like these. I used high end chocolate chips as well, and half & half in place of the milk.

    1. Blair Lonergan says:

      Sounds perfect! Thanks for taking the time to leave a note, Sheila! I’m so glad that you like them. 🙂

  14. Missy says:

    5 stars
    Family new favorite!

    1. Blair Lonergan says:

      Yay! Thanks, Missy!

  15. Mona says:

    5 stars
    We love the oatmeal chocolate chip cookies

    1. The Seasoned Mom says:

      We’re so glad, Mona! They’re a favorite of ours as well.

  16. Mary says:

    Mrs. Lonergan,
    I am so glad that I found your blog. I love the authentically Virginian recipes, as well as, your family recipes that have been passed down. I love the pictures of the food you make and pictures of the Virginia country side, it’s very beautiful, relaxing and comforting.
    Do you have a recipe for Springerle cookies and Pie Crust Cookies?
    Thank you.

    1. Blair Lonergan says:

      Hi, Mary! Thank you so much for your kind note! I don’t have a recipe for either of those cookies, but they’re great suggestions. I’ll add those to my list! Feel free to share any favorite recipes with me if you’ve got them, too. 🙂

  17. Hanna says:

    The best cookies! Exactly what I was looking for.

    Thank you!

    1. The Seasoned Mom says:

      You’re very welcome, Hanna! We’re so glad you enjoyed them.

  18. Leeann says:

    5 stars
    I never leave reviews for recipes, but this one for damn sure deserves five stars! Very easy to make and the taste is delicious. 🙂

    1. Blair Lonergan says:

      Yay! Thanks, Leeann! I’m so glad that you enjoyed the cookies. 🙂

  19. Jessica B says:

    5 stars
    I made a double batch of these cookies and they came out amazing. I sent some to my husbands work and they called them crack cookies and said they couldn’t stop eating them.

    1. Blair Lonergan says:

      Yay! That’s some seriously high praise! Thanks, Jessica. 🙂