Cookies/ Dessert/ easy

Oatmeal Chocolate Chip Cookies

April 12, 2022

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.

Oatmeal Chocolate Chip Cookies

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.

Oatmeal Chocolate Chip Cookies

How to make oatmeal chocolate chip cookies

  1. Combine the dry ingredients. Whisk together the flour, cinnamon, baking soda, and salt. Set aside.
  2. 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.
  3. Add the eggs and vanilla extract. Add eggs one at a time, then add the vanilla extract and beat until combined.  
  4. Pour in the dry ingredients. Mix just until the cookie dough comes together.
  5. Add the oats and chocolate chips. Slowly and gently combine with the rest of the cookie dough.
  6. Chill. Wrap your cookie dough in plastic wrap and chill for at least an hour.
  7. Portion. Form rounded balls of cookie dough, about 3 tablespoons each, onto prepared baking sheets, spacing them 5 inches apart.
  8. 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.
Oatmeal Chocolate Chip Cookies

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.

Oatmeal Chocolate Chip Cookies

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.
Oatmeal Chocolate Chip Cookies
5 from 9 votes
Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookie Recipe
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
YIELD: 25 large cookies

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
  1. In a large bowl, mix together flour, cinnamon, baking soda, and salt. Set aside.

  2. 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.
  3. Preheat oven to 350°F/180°C. Line pans with parchment paper and set aside.
  4. 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.

  5. 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.
Soft and Chewy Oatmeal Chocolate Chip Cookies


You Might Also Like


  • Reply
    Kim is High on Cake
    June 21, 2018 at 10:27 am

    OMG they’re so pretty! They look freaking delicious. They look freaking decadent! I need to try to recipe. Thank you very much for sharing.

  • Reply
    Michelle lane
    July 3, 2018 at 10:08 am


    • Reply
      July 7, 2018 at 7:14 am

      Hi Michelle, it’s 350°F/180°C, you can find all the info in the instructions.

  • Reply
    September 16, 2018 at 7:11 am

    I tried this recipe and they were sooo good!! I love your recipes.

  • Reply
    October 2, 2018 at 4:09 am

    Do you think I could use brown butter (melted then brought back to room temp, softened) and still have the cookie turn out great and chewy? Or would it completely throw off the recipe and taste?


    • Reply
      October 2, 2018 at 10:41 am

      Hi Isabelle, browning the butter adds extra flavor, but the texture of the cookies will be different once the butter is melted. I haven’t tried it so I’m not sure, but if you bring the butter back to room temperature, I think that could work.

  • Reply
    October 12, 2018 at 7:34 pm

    Tried them made smaller ones and they took 10-11 minutes but are soooo good ! Thanks much !!

  • Reply
    Samantha Jillson
    November 24, 2018 at 11:33 am

    I almost never write reviews, but I made a point to for these since they’re SO good!!! They’re the perfect oatmeal chocolate chip cookie, and I will definitely be using them again. Thank you so much!

  • Reply
    November 27, 2018 at 8:59 pm

    Hi Shiran! These cookies are delicious! Baked them twice and everyone loved it.. I am a chocoholic , is there any way i can make it into an all chocolate cookie ( still with oats and chips)? You take stunning photos! Thank you and wishing you a Blessed Christmas!

    • Reply
      November 29, 2018 at 1:16 pm

      Thank you so much, Yvonne! Sorry, but I’ve never made a chocolate version of these cookies.

  • Reply
    January 7, 2019 at 8:19 pm

    I made these cookies last night and they turned out fabulous. Great recipe! The only thing I did different was swap the chocolate chips from milk to white. AMAZING. Definitely going to be baking them again very soon.

  • Reply
    February 3, 2019 at 4:48 pm

    Best ever!!!!!!!! Thank u so much

  • Reply
    Mary Dyck
    February 21, 2019 at 4:45 pm

    Just made these and oh man I love them!! Theu are so soft and delicious!!! Thank you!!!!

  • Reply
    March 15, 2019 at 10:20 pm

    These cookies are amazing!! Thank you for the awesome recipe.

  • Reply
    March 19, 2019 at 10:08 am

    This recipe is one that I will continue to use again and again! I followed the recipe completely and the cookies were absolutely delicious!! I made some for my child’s teachers and they enjoyed the cookies as well. The recipe includes ingredients that one would ordinarily have in the pantry and refrigerator. I would highly recommend this recipe to others. Thank you for sharing it Shiran!

    • Reply
      March 20, 2019 at 6:38 am

      Thank you so much, Laura!

  • Reply
    April 29, 2019 at 4:56 pm

    Hi Really need a Great recipe for Chocolate Oatmeal as Im making them for a large crowd… If I use salted butter times 2 for a double batch should i omit the salt altogether Thanks in advance Lori

    • Reply
      May 1, 2019 at 5:22 am

      Yes, you should omit the salt. I don’t use salted butter so I can have more control over the amount of salt in the recipe.

  • Reply
    September 23, 2019 at 4:54 pm

    Are the cookies going to be flat? In our recipe, we needed to flatten each ball of cookie dough or if not, the will retain their shape even after baking. Need help!!

    • Reply
      October 28, 2019 at 4:17 am

      There’s no need to flatten the cookie 🙂

    • Reply
      October 28, 2019 at 4:17 am

      There’s no need to flatten the cookies 🙂

  • Reply
    October 11, 2019 at 12:32 pm

    First, I love these cookies. They are a family favorite in our house. My 7yo son loves them so much he brought them to school to share with his classmates for his birthday. 🙂 He was recently diagnosed with a gluten sensitivity, so this comment is for anyone who loves these cookies but needs to eat gluten free. I took a shot at substituting the oats with gluten free oats from Bob’s Red Mill and substituting the flour with Cup4Cup gluten free flour (developed by chefs at The French Laundry restaurant). Incredible. If you love these cookies and are gluten free, try it… you will be very happy! My son is thrilled that he can still eat these 🙂

  • Leave a Reply

    Recipe Rating