Learn how to make these easy oatmeal chocolate chip cookies. They’re soft and chewy, packed with flavor, and stay moist for several days. They will become your new favorite breakfast.
Oatmeal cookies are a new addiction for me as you can see here and here. They may not look like the most delicious cookies, but trust me, they are, and now that I have this perfect recipe, I can’t get enough of them. I used this recipe for oatmeal cookies, with chocolate chips this time, and they were amazing. They’re probably my second favorite oatmeal cookies after these monster cookies, because chocolate makes everything better.
These Cookies are Soft and Chewy
They taste like chocolate chip cookies with oatmeal, and the oats are really just a bonus because they add a nice texture and make the cookies thick and chewy. I like to use more brown sugar than granulated sugar because it gives the cookies a caramel flavor and makes the cookies moist and chewy, so if you’re looking for the best chocolate chip oatmeal cookies, make sure you stick to the recipe.
Use Old-Fashioned Rolled Oats
Don’t use quick or instant oats. Old-fashioned/whole rolled oats have the best flavor and will produce the best texture. Quick oats produce less chewy cookies, and instant oats make them dense and much less flavorful.
The cookies are quite large, which is just the way I like mine. You can make the cookies smaller, but you’ll probably need to reduce the baking time. Bake until the edges are lightly browned.
More Chocolate Chip Cookies:
- My Favorite Chocolate Chip Cookies
- Red Velvet Cookies
- Vanilla Pudding Cookies
- Oreo Stuffed Cookies
- White Chocolate Macadamia Cookies
- 1 and ½ cups (200 g/7 oz.) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks/230 g) unsalted butter, softened to room temperature
- 1 cup (200 g/7 oz.) light or dark brown sugar
- ½ cup (100 g/3.5 oz.) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 and ¾ cups (250 g/8.8 oz.) old-fashioned/rolled oats
- 1 and ¾ cups bittersweet or semisweet chocolate chips
In a large bowl, mix together flour, cinnamon, baking soda, and salt. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar for 2-3 minutes, until creamy. Add eggs and vanilla extract and beat until combined. Add flour mixture and beat on low speed just until combined. Don’t over mix. Add oats and chocolate chips, and keep beating on low just until combined. The less you mix, the softer the cookies will be. Dough will be sticky and soft at this point, so I highly recommend chilling it for at least 30-60 minutes. Cover and place in the fridge.
Preheat oven to 350°F/180°C. Line pans with parchment paper and set aside.
Drop rounded balls of dough onto prepared baking sheets, the size of 3 tablespoons each, spacing them 5 inches apart. Bake for 13-15 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone and moist in the center, but will continue to bake on the warm baking sheet. Allow to cool for 10 minutes in pan, then transfer cookies to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. To thaw, leave on counter, still covered, or overnight in the fridge.