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Close up shot of a stack of old-fashioned soft and chewy oatmeal chocolate chip cookies
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5 from 5 votes

Oatmeal Chocolate Chip Cookies

Thick, soft and chewy, these are the best Oatmeal Chocolate Chip Cookies!
Course Cookies
Cuisine American
Keyword Oatmeal Chocolate Chip Cookies
Prep Time 15 minutes
Cook Time 11 minutes
Chilling Time 2 hours
Total Time 2 hours 26 minutes
Servings 50 cookies
Calories 132kcal
Author Blair Lonergan


  • 1 cup (2 sticks) salted butter, softened at room temperature
  • 1 ¼ cups packed light brown sugar
  • ½ cup granulated sugar
  • 2 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


  • 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: 1cookie | Calories: 132kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 87mg | Potassium: 33mg | Fiber: 1g | Sugar: 12g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg