Oatmeal Chocolate Chip Cookies Recipe

5 from 9 votes

These are literally the best Oatmeal Chocolate Chip Cookies. They are so easy to make, soft and chewy and full of chocolate chips!

Prep Time30

Cook Time38

Chill Time1

Course: Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 254kcal

Cost: 10

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.

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.