The Best Soft & Chewy Oatmeal Chocolate Chip Cookies: A Recipe You’ll Crave

There’s a special magic in a warm, freshly baked cookie, isn’t there? That comforting aroma filling your kitchen, the anticipation of that first bite… and if you’re anything like me, you’re always on the hunt for the next perfect chocolate chip cookie. Lately, my obsession has led me to a truly irresistible creation: the soft and chewy oatmeal chocolate chip cookie. It’s the ultimate combination of everything you love about classic chocolate chip cookies, elevated with the wholesome, nutty goodness of oats.

I can confidently say that combining the best qualities of both worlds—the rich, gooey chocolate chips and the hearty, toasty oats—was one of my best baking decisions ever! These oatmeal chocolate chip cookies are a revelation. Each bite offers that perfect balance: gloriously soft in the center with slightly crisp, golden edges, and a delightful chewiness thanks to the old-fashioned rolled oats. As they bake, the oats toast in the oven, releasing a warm, nutty aroma and adding an incredible depth of flavor that truly sets these cookies apart.

Why These Oatmeal Chocolate Chip Cookies Are Unforgettable

What makes these specific oatmeal chocolate chip cookies so incredibly special and, dare I say, addictive? It’s more than just the simple combination of ingredients; it’s about the perfect synergy of texture and flavor, paired with surprising ease of preparation. Here’s why these soft and chewy gems will become a permanent fixture in your baking rotation:

• Unbeatable Texture: We’re talking about cookies that are soft in the middle, perfectly chewy around the edges, and never dry or crumbly. The oats contribute a wonderful bite and resilience that makes them incredibly satisfying.
• Rich, Melty Chocolate: Whether you choose milk, semi-sweet, or dark chocolate chips (or even chunks!), they melt into luscious pockets throughout the cookie, creating bursts of gooey sweetness in every mouthful.
• Warm, Nutty Flavor: Old-fashioned rolled oats don’t just add chew; they impart a subtle, wholesome, and slightly toasted flavor that pairs beautifully with the chocolate and buttery dough. It’s comfort in cookie form!
• Effortlessly Delicious: Despite their gourmet taste and texture, these cookies are surprisingly easy to whip up. With straightforward steps and common pantry ingredients, you don’t need to be a seasoned baker to achieve stellar results.
• The Brown Butter Secret (Optional, but Highly Recommended!): This recipe includes an optional step to brown the butter, which transforms the flavor profile from merely “buttery” to a complex, caramelized, and intensely nutty delight. It’s a game-changer that adds a gourmet touch without much extra effort.

As a food blogger, I’m constantly experimenting with new recipes, but if I wasn’t, I’d honestly be baking a batch of these soft and chewy oatmeal chocolate chip cookies every single week. They are truly that good!

My Obsession with Chocolate Chip Cookies Runs Deep!

You might have guessed it by now, but I love chocolate chip cookies. And when I say love, I mean it – my blog features over 10 different chocolate chip cookie recipes, and that number is always growing! If you share my passion for this classic treat, you absolutely have to explore some of my other favorites:

• My nutty and cozy Chocolate Chip Cookies with Chestnut Flour, offering a unique earthy undertone.
• My uniquely earthy and vibrant Matcha Cookies, a delightful twist with white chocolate.
• My coffee-infused Coffee Chocolate Chip Cookies, because let’s be honest, coffee and chocolate are a match made in heaven.
• And for a boozy kick, don’t miss my Rum Chocolate Chip Cookies!

Oh, and if you’re ever looking for a perfect excuse to bake even more chocolate chip cookies (as if you needed one!), mark your calendar for National Chocolate Chip Cookie Day! It’s the ideal time to celebrate this all-time favorite treat, and trust me, I’ll be baking up something extra special to join in the fun.

Now, enough talking! Let’s tie on those aprons and get ready to bake some of the best oatmeal chocolate chip cookies you’ve ever tasted!

🥘 Ingredients for Perfect Oatmeal Chocolate Chip Cookies

Creating these delightful soft and chewy oatmeal chocolate chip cookies starts with a selection of simple, quality ingredients. Each component plays a vital role in achieving that perfect texture and flavor. Here’s what you’ll need and a little bit about why:

• All-purpose flour: The structural backbone of our cookies. Don’t overmix once added!
• Baking soda: Our leavening agent, ensuring a perfect rise and that signature chewy texture.
• Cinnamon (optional, but adds warmth!): A subtle hint of spice that complements the oats beautifully and adds a cozy, inviting aroma. Definitely recommended for that “classic” oatmeal cookie feel.
• Salt: Essential for balancing the sweetness and enhancing all the other flavors.
• Old-fashioned rolled oats (not quick oats): Crucial for the characteristic chewiness and nutty flavor. Quick oats will break down too much and result in a different texture.
• Unsalted butter, softened: The base of our rich, flavorful dough. Softened butter creams easily with sugar.
• Light brown sugar: Provides moisture and contributes to the soft, chewy texture.
• Granulated sugar: Adds sweetness and helps with the spread and slight crispness of the cookie edges.
• Large egg: Acts as a binder and adds moisture, contributing to the overall structure.
• Vanilla extract: A key flavor enhancer that brings warmth and depth to the cookies.
• Chocolate chips (milk chocolate recommended, but semi-sweet or dark work beautifully): The star! Use your favorite variety for those irresistible melty pockets. Chocolate chunks can also be fantastic.

For precise measurements and a printable recipe, see the recipe card below.

🔪 Step-by-Step Instructions: How to Bake These Incredible Cookies

Ready to transform these simple ingredients into a batch of truly unforgettable oatmeal chocolate chip cookies? Follow these steps closely for the best soft and chewy results every time!

Step 1: Preheat & Prep Your Baking Space
First things first, let’s get that oven ready. Preheat your oven to a cozy 350°F (175°C). While it’s warming up, grab a couple of baking sheets and line them with parchment paper. This simple trick ensures your cookies won’t stick, promotes even baking, and makes clean-up an absolute breeze! If you want to achieve larger, thicker, bakery-style cookies, preheat your oven to 375°F (190°C) instead, and we’ll adjust the baking time later.

Pro Tip for Bigger Cookies: For that irresistible, slightly thicker bakery-style cookie, preheat to 375°F (190°C) initially. We’ll use a specific baking method for this, so keep reading!

Step 2: Combine the Dry Ingredients
In a medium-sized mixing bowl, whisk together your dry essentials: the all-purpose flour, baking soda, cinnamon (if using), and salt. Whisking ensures these ingredients are thoroughly combined and evenly distributed throughout the dough. Once mixed, stir in the old-fashioned rolled oats. These are the magic makers for that perfect chewy texture, so make sure they’re well incorporated. Set this bowl aside for a moment.

Step 3: Brown the Butter (The Secret to Next-Level Flavor!)
This step is entirely optional, but trust me, it’s worth the extra few minutes. Browning the butter adds an incredible, deep, nutty, and caramelized flavor that elevates these cookies from delicious to truly extraordinary. Melt the unsalted butter in a light-colored saucepan over medium heat, swirling occasionally. Watch it carefully! It will foam, then the milk solids will sink to the bottom and turn a beautiful golden brown. You’ll know it’s ready when it smells deeply nutty, like toasted hazelnuts. Immediately remove it from the heat and pour it into your large mixing bowl to cool slightly before moving on. Don’t let it burn!

Step 4: Cream the Butter & Sugars Together
Once your browned butter has cooled slightly (or if you skipped browning, use your softened butter), combine it with the light brown sugar and granulated sugar in a large mixing bowl. Using a hand mixer or stand mixer fitted with the paddle attachment, beat these ingredients together on medium-high speed for about 2-3 minutes. You’re looking for a mixture that’s light, fluffy, and noticeably pale in color. This process incorporates air, which contributes to the cookies’ soft texture.

Step 5: Incorporate the Wet Ingredients
To the creamed butter and sugar mixture, add the large egg and vanilla extract. Beat again until everything is thoroughly combined and smooth. Scrape down the sides of the bowl to ensure all ingredients are incorporated.

Step 6: Combine Dry with Wet & Fold in Chocolate Chips
Now, it’s time to bring it all together! Gradually add your bowl of dry ingredients to the wet mixture, mixing on low speed until *just* combined. The key here is not to overmix; overmixing can lead to tough cookies. As soon as you see no dry streaks of flour, stop mixing. Then, gently fold in the chocolate chips. Feel free to use milk chocolate, semi-sweet, or even dark chocolate chunks for a more intense flavor! This is also the perfect moment to get creative: if you love added texture and flavor, mix in a handful of toasted walnuts, pecans, or even some dried cranberries for a festive twist.

Step 7: Chill the Cookie Dough (Don’t Skip This!)
This step is crucial for achieving that superior soft and chewy texture and intensified flavor, especially for oatmeal chocolate chip cookies. Cover the bowl with plastic wrap and pop it into the fridge for at least 30 minutes. For the absolute best results—think chewier cookies, richer flavor, and less spread—chill the dough for up to 24 hours. Overnight chilling allows the flavors to meld beautifully and the oats to fully hydrate, giving you that perfect bakery-style texture.

Step 8: Scoop & Bake to Golden Perfection
Once your dough is nicely chilled, scoop tablespoon-sized portions onto your prepared baking sheets, leaving about 2 inches of space between each cookie. Remember, they will spread! If you opted for bigger cookies and preheated to 375°F (190°C) after an overnight chill, bake them at 375°F for 5 minutes, then reduce the heat to 350°F (175°C) for the remaining bake time. Otherwise, stick to 350°F (175°C).

Bakery-Style Hack for Bigger Cookies: If your dough was chilled overnight and you’re aiming for larger cookies, bake them at 375°F (190°C) for the first 5 minutes, then reduce the heat to 350°F (175°C) for the remainder of the bake time. This initial higher heat helps them puff up before settling, creating a thicker cookie.

Bake for approximately 10-12 minutes, or until the edges are beautifully golden brown and the centers still look slightly underbaked. They will continue to set as they cool, so don’t be tempted to overbake them – that’s the secret to their soft and chewy interior! For an extra bakery-style hack, try double-panning your baking sheets (stack one sheet on top of another). This insulates the bottom of the cookies, preventing them from over-browning and ensuring a perfectly even bake.

Step 9: Cool & Savor Every Bite
Once out of the oven, resist the urge to move them immediately! Let the cookies cool on the baking sheet for about 5 minutes. This allows them to firm up slightly without breaking. Then, carefully transfer them to a wire rack to cool completely (if you can wait!).

For that extra gourmet touch, while the cookies are still warm, sprinkle a tiny bit of flaky sea salt on top. The sweet and salty combination is absolutely divine! Now, grab a warm, gooey cookie (or two!), pour yourself a tall glass of cold milk (or a delicious coffee for the adults), and truly enjoy every soft, chocolatey, perfectly chewy bite. You’ve earned this!

🌡️ Storage Solutions for Your Oatmeal Chocolate Chip Cookies

So you’ve baked a delicious batch of soft and chewy oatmeal chocolate chip cookies, and now you want to make them last (if they don’t disappear instantly!). Here’s how to store them to maintain their freshness and flavor:

• Room Temperature: For maximum freshness and chewiness, store your cooled cookies in an airtight container at room temperature for up to 5 days. Layering them with parchment paper can help prevent sticking if they’re still a bit soft.
• Refrigeration: If you need to extend their shelf life slightly, you can place them in an airtight container in the fridge for up to 10 days. Before enjoying, let them come to room temperature or give them a quick 10-15 second zap in the microwave for that delicious, fresh-from-the-oven warmth and melty chocolate.
• Freezing Baked Cookies: These cookies freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer the frozen cookies to a freezer-safe bag or airtight container, separating layers with parchment paper if stacking. They’ll stay fresh for up to 3 months. Thaw them at room temperature or warm them gently in the microwave or oven (300°F/150°C for 5-7 minutes) for a gooey, chocolatey treat anytime you crave one!
• Freezing Cookie Dough: You can also freeze portions of the unbaked dough! Scoop tablespoon-sized balls onto a parchment-lined baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag. When you’re ready to bake, simply place them on a prepared baking sheet and bake from frozen, adding a few extra minutes to the baking time (typically 12-15 minutes at 350°F/175°C). This is perfect for fresh-baked cookies on demand! 🍪❄️

🍽 Essential Equipment for Baking Cookies

Having the right tools can make your baking experience much smoother and more enjoyable. Here’s a list of equipment you’ll find helpful for making these soft and chewy oatmeal chocolate chip cookies:

• 2 baking sheets lined with parchment paper: Essential for preventing sticking and ensuring even baking. I personally prefer parchment paper over silicone mats for cookies; I find cookies tend to stick or don’t bake as evenly on silicone, and parchment paper works like a charm every time.
• Hand or Stand mixer: Makes creaming butter and sugar a breeze, ensuring a light and fluffy dough.
• Mixing bowls: You’ll need at least two: one for dry ingredients and one for wet.
• Whisk: For thoroughly combining dry ingredients.
• Spatula: For scraping down bowls and folding in chocolate chips gently.
• Cooling rack: Allows air to circulate around the cookies, preventing them from getting soggy on the bottom as they cool.
• Cookie jar: A delightful place to store your finished treats and keep them fresh (if they last!).
• Small saucepan (optional): If you’re going for the brown butter option.

If you try this recipe for soft and chewy oatmeal chocolate chip cookies, please let me know how you liked it by giving it a ★★★★★ star rating and leaving a comment below. Your feedback means the world to me! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your delicious creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don’t miss it!

📖 Recipe Card: Soft and Chewy Oatmeal Chocolate Chip Cookies

Soft and Chewy Oatmeal Chocolate Chip Cookies

Nora

Soft, chewy, and loaded with melty chocolate, these oatmeal chocolate chip cookies are a must-bake! The oats add a subtle nuttiness and make the texture absolutely perfect. Whether you enjoy them fresh from the oven or save some dough for later, these cookies are guaranteed to be a new favorite.

5 from 5 votes

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Prep Time

15 minutes
mins

Cook Time

12 minutes
mins

Chilling time

1 hour
hr

Total Time

1 hour
hr
27 minutes
mins

Course
Dessert, Sweet snack

Cuisine
American

Servings

24
cookies

Calories

167
kcal

Equipment

• Hand or stand mixer
• Mixing bowls
• Whisk
• Spatula
• Cooling Rack
• Cookie jar

Ingredients

• 1 ½ cups All-purpose flour
• 1 teaspoon Baking soda
• ½ teaspoon
  Cinnamon
  optional, but adds warmth!
• ½ teaspoon salt
• 1 cup Old-fashioned rolled oats (not quick oats)
• ½ cup Unsalted butter softened
• ¾ cup Light brown sugar
• ¼ cup Granulated sugar
• 1 Egg large
• 1 teaspoon
  Vanilla extract
  
• ¾ cup Chocolate chips (semi-sweet or dark)

Instructions

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. For bakery-style cookies, start at 375°F (190°C) and adjust later.
• In a medium bowl, whisk together 1 ½ cups All-purpose flour, 1 teaspoon Baking soda, ½ teaspoon Cinnamon, and ½ teaspoon salt. Stir in 1 cup Old-fashioned rolled oats and set aside.
  1 ½ cups All-purpose flour,
  1 teaspoon Baking soda,
  ½ teaspoon Cinnamon,
  ½ teaspoon salt,
  1 cup Old-fashioned rolled oats
• In a large bowl, beat ½ cup Unsalted butter, ¾ cup Light brown sugar, and ¼ cup Granulated sugar until light and fluffy (about 2-3 minutes).
  ½ cup Unsalted butter,
  ¾ cup Light brown sugar,
  ¼ cup Granulated sugar
• Mix in 1 Egg and 1 teaspoon Vanilla extract until smooth.
  1 Egg,
  1 teaspoon Vanilla extract
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in ¾ cup Chocolate chips (or swap for dark chocolate chunks!) and any mix-ins like toasted nuts or dried fruit.
  ¾ cup Chocolate chips
• Cover and chill the dough in the fridge for at least 30 minutes (or up to 24 hours for extra chewiness and better flavor).
• Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart. For larger cookies, bake at 375°F (190°C) for 5 minutes, then reduce to 350°F (175°C).
• Bake for 10-12 minutes, until the edges are golden and the centers are slightly underbaked. Double-pan your baking sheets for even baking!
• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
• Enjoy warm or store in an airtight container for later (if they last that long!).

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Keyword
Chewy soft oatmeal chocolate chip cookies, chocolate chip cookies, oatmeal chocolate chip cookies, Soft oatmeal chocolate chip cookies

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Nutrition values are estimates only, using online calculators. Please verify using your own data.

Serving:
1
cookie

|

Calories:
167
kcal

|

Carbohydrates:
24
g

|

Protein:
3
g

|

Fat:
7
g

|

Saturated Fat:
4
g

|

Polyunsaturated Fat:
0.5
g

|

Monounsaturated Fat:
2
g

|

Trans Fat:
0.2
g

|

Cholesterol:
11
mg

|

Sodium:
98
mg

|

Potassium:
87
mg

|

Fiber:
2
g

|

Sugar:
11
g

|

Vitamin A:
121
IU

|

Vitamin C:
0.002
mg

|

Calcium:
17
mg

|

Iron:
1
mg

⛑️ Important Food Safety Reminders

While baking cookies is typically a low-risk activity, it’s always good practice to keep food safety in mind to ensure a safe and enjoyable experience for everyone. Here are a few essential tips:

• Cook to a minimum temperature of 165 °F (74 °C): This is generally for foods containing raw meat or eggs. While cookies typically cook above this, ensure any add-ins (like nuts) are properly handled.
• Do not use the same utensils on cooked food that previously touched raw ingredients: This prevents cross-contamination. Always use clean utensils when handling baked cookies after they’ve touched raw dough.
• Wash hands after touching raw ingredients: Especially after handling raw egg or flour, always wash your hands thoroughly with soap and warm water.
• Don’t leave food sitting out at room temperature for extended periods: While baked cookies are generally safe at room temperature for a few days, raw cookie dough should be refrigerated promptly if not being baked immediately.
• Never leave cooking food unattended: Especially when browning butter or baking in the oven, always keep an eye on your food to prevent burning or other incidents.
• Use oils with high smoking point to avoid harmful compounds: Not directly applicable to this recipe (as it uses butter), but a good general cooking safety tip. If you substitute butter with oil for other recipes, choose wisely.
• Always have good ventilation when using a gas stove: Ensure your kitchen is well-ventilated, especially if you’re browning butter or baking for extended periods, to prevent build-up of fumes.

For further comprehensive information on safe food handling practices, please refer to reliable sources like the Safe Food Handling – FDA guidelines.