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Learn how to make the BEST Chewy Oatmeal Chocolate Chip Cookies that are soft, chewy, and loaded with chocolate chips. You won’t need another recipe once you try this one. It’s a winner every time you make it – who can say no to gooey chocolate chips??
Best Oatmeal Cookie Recipe with chocolate chips
Everyone needs a classic oatmeal chocolate chip cookies recipe, and I am sharing mine with you today! These cookies are soft and chewy, with the perfect amount of chocolate chips in every bite so they taste SO GOOD. Perfect for the cookie jar or for sharing at potlucks or anytime you want a sweet treat.
This is a recipe I’ve made so many times I’ve lost count. It’s tried and true and always works! I’m sharing all of my secrets with you, so you get the perfect batch, too. They are perfectly spiced with ground cinnamon, have the best soft and chewy texture, and have lots of chocolate chips, so every bite has lots of chocolate goodness.
Ingredients
- Butter: Softened unsalted butter is what you need for this recipe – make sure it’s room temperature!
- Brown sugar – I always use light brown sugar – be sure to pack the it in the measuring cup.
- Ground cinnamon – a must in oatmeal cookies
- All-purpose flour – use the spoon and level method to measure it!
- Quick-cooking oats – Only have rolled oats? Make your own quick oats!
- Chocolate chips – use your favorite brand/flavor. I love milk chocolate chips, but semi-sweet is perfect too!
How to Make Oatmeal Chocolate Chip Cookies
- Whisk the cinnamon, baking soda, salt, and flour in a bowl.
- Cream the butter, brown sugar, and granulated sugar in a large bowl. Once it’s smooth, mix in the eggs and vanilla.
- Slowly add the flour mixture to the butter mixture. Mix just until the dough comes together.
- Add the oats and mix to combine.
- Then mix in the semisweet chocolate chips.
- Scoop two tablespoons of cookie dough to form each cookie ball using a small or large cookie scoop. Place them on a baking sheet lined with parchment. Cover the pan with plastic wrap and chill the dough balls for at least one hour.
- When you’re ready to bake the cookies, transfer the dough balls to a sheet pan lined with parchment or a baking mat. Place the balls two inches apart. Bake the cookies for 10 to 12 minutes at 350°F. Once the bottom of the cookies is a light golden brown, they are done baking. Leave them on the baking sheet for 10 minutes before removing them.
Expert Tips
- Store cookies in an airtight container for up to 4 days – they’ll stay soft!
- You can freeze oatmeal cookies for up to 3 months.
- Turn these into oatmeal raisin cookies by swapping raisins for the chocolate chips. You can also add walnuts or pecans or toffee bits.
- I don’t recommend using old fashioned oats for this recipe – they’ll soak up too much of the moisture and make a dry cookie. Make your own quick oats by pulsing the old fashioned oats in a blender then measure as directed.
- How to keep oatmeal cookies from getting hard: make sure you use enough brown sugar and don’t over bake them. By design, this recipe yields a soft and chewy cookie with slightly crips edges – if you over bake them they’ll get too crunchy. Cookies are done baking when the edges are light golden brown and the top is no longer glossy.
FAQs
Yes you should chill this cookie dough before baking, this prevents too much spread which keeps the cookies soft.
Any kind of chocolate chips you like will work. I’ve used semi-sweet, milk chocolate, and dark chocolate chips. You can also use chocolate chunks.
Oatmeal Chocolate Chip Cookies Recipe
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 ¾ cups (217g) all-purpose flour
- 3 ¼ cups (289g) quick cooking oats
- 1 ½ cups (255g) chocolate chips
Instructions
- In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
- Cream butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs and vanilla, beat until smooth.
- Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir chocolate chips.
- Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 1 hour.
- When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
- Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
- Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.
Recipe Notes
- Store cookies in an airtight container for up to 4 days – they’ll stay soft!
- You can freeze oatmeal cookies for up to 3 months.
- Turn these into oatmeal raisin cookies by swapping raisins for the chocolate chips. You can also add nuts!
- I don’t recommend using old fashioned oats for this recipe – they’ll soak up too much of the moisture and make a dry cookie. Make your own quick oats by pulsing the old fashioned oats in a blender then measure as directed.
Recipe Nutrition
Other Favorite Oatmeal Recipes
My favorite oatmeal cookies with chocolate chips! This easy cookie recipe makes soft and chewy oatmeal cookies full of chocolate. Everyone loves them!
These oatmeal cookies with chocolate chips were so delicious, I’m glad that I’ve some more for tomorrow!!! 🙂