These oatmeal chocolate chip cookies are soft, chewy, and loaded with chocolatey goodness! They stay moist for days and are a guaranteed crowd pleaser. Plus, this recipe is so simple to make.
These oatmeal chocolate chip cookies are a great twist on classic chewy chocolate chip cookies. They’re just as moist and soft, but the oatmeal adds extra thickness and great texture that I just love.
I went through several recipe tests to nail the perfect oatmeal chocolate chip cookie, and this is it! Similarly to my chewy oatmeal cookies, this recipe also uses more brown sugar than granulated sugar because it gives the cookies a caramel flavor and makes them extra moist and chewy.
How to make oatmeal chocolate chip cookies
- Combine the dry ingredients. Whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- Cream butter and sugar together. Using an electric mixer fitted with the paddle attachment or a handheld mixer, beat butter, brown sugar, and granulated sugar for 2-3 minutes, until light and fluffy.
- Add the eggs and vanilla extract. Add eggs one at a time, then add the vanilla extract and beat until combined.
- Pour in the dry ingredients. Mix just until the cookie dough comes together.
- Add the oats and chocolate chips. Slowly and gently combine with the rest of the cookie dough.
- Chill. Wrap your cookie dough in plastic wrap and chill for at least an hour.
- Portion. Form rounded balls of cookie dough, about 3 tablespoons each, onto prepared baking sheets, spacing them 5 inches apart.
- Bake. Bake for 13-15 minutes at 350°F/180°C, until the cookies just begin to brown at the edges and the centers are still soft.
What kind of oats should I use?
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 make the cookies more dense and less flavorful.
Tips for making oatmeal chocolate chip cookies
- Don’t overmix the cookie dough. This will make your cookies more tough and dense, and we want them to be super chewy and soft. Once you add the dry ingredients, only mix the dough until the ingredients come together.
- Chill the cookie dough. This will ensure your cookies don’t spread too much in the oven while baking and helps keep them thick.
- You can make the cookies small if you want. The cookies are quite large, which is just the way I like mine. But feel free to make them smaller, just be sure to reduce the baking time slightly. Bake until the edges are lightly browned.
More chocolate chip cookie recipes
- High Energy Lactation Cookies: Made with Oats, Chocolate chips, and nutrient boosts! Great for breastfeeding moms!
- Red Velvet Cookies: Made with a hint of cocoa powder.
- Vanilla Pudding Chocolate Chip Cookies: Super soft and luscious cookies.
- Oreo Stuffed Cookies: Chewy chocolate chip cookies filled with an entire Oreo cookie.
- White Chocolate Macadamia Cookies: Made with delicate white chocolate and toasty macadamia nuts.
- Small-Batch Chocolate Chip Cookies: For when you want a perfect chocolate chip cookie on the fly.
- Chocolate Chip Shortbread Cookies: Buttery, delicate shortbread cookies with loads of chocolate chips.
Moist, chewy oatmeal cookies loaded with chocolate chips!
- 1 and ½ cups (200g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (230g) unsalted butter, softened to room temperature
- 1 cup (200g) light or dark brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 and ¾ cups (250g) 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.