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.
Table of Contents
- The Best Old-Fashioned Oatmeal Chocolate Chip Cookies!
- What to Know Before You Get Started
- How to make Oatmeal Chocolate Chip Cookies from Scratch
- How to Store Chocolate Chip Oatmeal Cookies
- How to Keep Chocolate Chip Oatmeal Cookies Chewy And Fresh Even Longer
- Oatmeal Chocolate Chip Cookies Recipe
- Oatmeal Chocolate Chip Cookie Recipe Variations
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, and afternoon activities with the kids.
My new favorite cookie! Our family loves them!
– Cindy
The Best Old-Fashioned Oatmeal Chocolate Chip Cookies!
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 with a crispy edge and a soft, buttery 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!
What to Know Before You Get Started
- The Best 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.
- Using more brown sugar than granulated sugar adds moisture and keeps the cookies soft and chewy.
- How to Keep 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).
- Why do Chocolate Chip Oatmeal 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 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! You’ll find detailed directions in the recipe card below, but here’s the overview.
- Mix the dough using an electric hand mixer or stand mixer. Make sure that the butter and egg are at room temperature so that they blend together smoothly.
- Chill the dough for at least 1-2 hours (or up to 2 days). This helps to avoid spreading and keeps the cookies thick, soft, and chewy.
- Drop the dough onto parchment or silicone-lined baking sheets using a cookie scoop.
- Bake the cookies in a 350°F oven for 10-12 minutes, or until the edges are lightly browned. 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. If you prefer crispy oatmeal chocolate chip cookies, leave them in the oven for a few extra minutes.
- Cool on a wire rack.
How to Store Chocolate Chip Oatmeal Cookies
- Store the cookies in an airtight container at room temperature. They will last on the counter for about 3 days.
- To extend the life of your cookies, wrap them tightly and store them in the freezer for up to 3 months.
- How to Freeze Cookie Dough: This dough freezes best if you portion it into dough balls before freezing. Arrange the cookie 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 Keep Chocolate Chip Oatmeal Cookies Chewy And Fresh Even Longer
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.
Loved this recipe! I normally don’t have much luck with cookies but these turned out delicious and have become a new family favorite.
– Shelly
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) salted butter, softened at room temperature
- 1 ¼ cups packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 tablespoon milk
- 3 cups old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
Instructions
- 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 the 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 the cookies until they're lightly browned on the edges, but still soft in the center, about 10 to 12 minutes. Let them cool on the pans for 5 minutes. Transfer the cookies to wire racks to cool completely.
Notes
- 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.
Nutrition
Oatmeal Chocolate Chip Cookie 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.
More Oatmeal Cookie Recipes
Kitchen Sink Cookie Recipe (Park Ranger Cookies)
2 hours hrs 32 minutes mins
Soft and Chewy Oatmeal Raisin Cookies
1 hour hr 27 minutes mins
Easy Oatmeal Cookies with Ginger and Molasses
54 minutes mins
This recipe was originally published in August, 2020. It was updated in December, 2024.
My new favorite cookie! Our family loves them!
Yay! Thanks, Cindy!
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!
Thank you so much, Kristy! We’re so glad you’re able to adjust them to suit your preferences.
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.
Thanks, Peter! The cookie dough balls bake for 10-12 minutes; although it sounds like you figured out another alternative that was equally successful!
Just delicious! New favourite at our house as well! Thank you 🙂
Yay! Thanks, Maria!
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. 🙁
Just made these cookies today with my granddaughter, and they were delicious! Will be adding this recipe to our family cookbook..Thank you..
I’m so glad to hear that, Zina. Thank you!
Delicious, my grandkids love these
Thank you, Pat!
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 .)
Should have read, “wouldn’t make anything else”
Thank you so much for taking the time to leave a note and let me know, Linda. So glad that you like the cookies! 🙂
These turned out super flat. I used room temperature ingredients and chilled for half the day.
We made them with Reese’s peanut butter chips. Heavenly!!
YUM! Sounds delicious, Marilyn!
Delicious
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!
Awesome! So glad that you were able to make them work with the sugar substitutes. Thanks for letting me know, Carolynn!
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!
Thank you so much, Latoya!
Can these be baked and frozen, or can the batter be made ahead of time and frozen raw? Thank you!
Hi Savana! Yes, you can freeze either baked or unbaked cookies.
Wrap baked cookies 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.
We hope you enjoy!
Loved this recipe! I normally don’t have much luck with cookies but these turned out delicious and have become a new family favourite.
Thank you, Shelly! We’re so glad they turned out well for you.
probably the best cookies i’ve ever made
Thank you so much, Jason!
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.
Sounds perfect! Thanks for taking the time to leave a note, Sheila! I’m so glad that you like them. 🙂
Family new favorite!
Yay! Thanks, Missy!
We love the oatmeal chocolate chip cookies
We’re so glad, Mona! They’re a favorite of ours as well.
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.
Respectfully,
Mary
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. 🙂
The best cookies! Exactly what I was looking for.
Thank you!
You’re very welcome, Hanna! We’re so glad you enjoyed them.
I never leave reviews for recipes, but this one for damn sure deserves five stars! Very easy to make and the taste is delicious. 🙂
Yay! Thanks, Leeann! I’m so glad that you enjoyed the cookies. 🙂
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.
Yay! That’s some seriously high praise! Thanks, Jessica. 🙂
I never leave comments, but this recipe is my go-to and probably favorite of all time. These cookies turn out perfect every time, and the texture is amazing! 🙂
Oh, that makes me so happy to hear, Lydia. Thank you!!!