Soft and Chewy Oatmeal Chocolate Chip Cookies
ShareEasy homemade soft and chewy oatmeal chocolate chip cookies! A perfect treat for the entire family!
Last week Mother Nature celebrated my birthday by gifting me a blizzard. The least she should’ve done is drop off a pie or cake to go with it. Oh well! I’m going to celebrate a little bit all month long to make up for it. I already redeemed my free popcorn at the movies the other day. I couldn’t pass up the chance to see Beauty and the Beast during it’s opening weekend. I pulled my girls out of school a little early to catch an afternoon showing with friends. Who knew we wouldn’t be the only ones with that idea? The theater was packed. Good thing we’re able to reserve our seats ahead or that could’ve been a problem. If you’ve been debating on whether or not you should go see it… go! It’s by far the best remake of a Disney classic to date and this is coming from someone who absolutely loved the original. It was magical and mesmerizing. A truly wonderful movie to enjoy at any age!
In other news… I had a sudden urge to reorganize our toy room this weekend. It was primarily to fix our Lego situation. I was tired of having everything lumped together in one giant bin. That made it beyond difficult to find what we were looking for at any given time. I was on a mission to fix that and separate everything by color. A quick road trip to Ikea with my youngest daughter… an even quicker trip in the store and back home to build our new storage units. A few gripes… we knew what we were going into the store for. I just needed to find a store model to see if they’d sell it to me because they were out of stock. Sadly they wouldn’t for safety reasons and such because it’s a children’s item. Okay, fine. No problem. But then I was stuck. Literally. There was no quick way to where I needed to go… the warehouse. We went down and around but there was no way unless we ran down the up escalator. Totally not happening. I know they do this on purpose, hoping you’ll buy other stuff on your way to the big ticket items. The only extra item we wanted were cinnamon rolls because you can’t go there without getting some! Also, can we briefly discuss the pain that comes with building their furniture? Yikes! My poor thumb turning that dumb hex wrench. Minor aches and annoyances aside, my organization mission was a success. Here’s to hoping the kids can keep it this way. Fingers crossed!
I’ve always been a huge fan of chocolate chip cookies. Oatmeal cookies are hit or miss for me. I have trust issues with oatmeal cookies. What if those dark spots inside aren’t chocolate… what if they’re raisins?! I’m not exactly a fan of raisins. They’re weird. I mean… they’re a classic addition to oatmeal cookies but not if I have anything to say about it.
These cookies rival my favorite classic chocolate chip cookies. That could only mean one thing…
These are amazing!
Thin, soft, chewy and absolutely perfect! This will absolutely become your new go to oatmeal chocolate chip cookie recipe. I’d highly recommend whipping up a double batch because these are guaranteed to disappear super fast.
Make sure these soft and chewy oatmeal chocolate chip cookies are part of your baking plans! You won’t regret it!
Soft and Chewy Oatmeal Chocolate Chip Cookies
Ingredients
- 1/2 C unsalted butter softened
- 1/2 C granulated sugar
- 1/2 C light brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3/4 C all purpose flour
- 1 1/2 C old fashioned oats
- 3/4 C chocolate chips plus extra for topping
Instructions
- Preheat oven to 350°F. Line a cookie sheet with a silicone baking mat or parchment paper.
- In a large bowl or stand mixer, cream together butter with granulated sugar and light brown sugar. Beat until light and fluffy. Mix in egg and vanilla, followed by baking powder, baking soda, salt and cinnamon. Scrape the bowl as needed. Mix in flour, followed by old fashioned oats. Mix until just combined and no streaks remain. Stir in chocolate chips.
- Scoop dough using a medium cookie scoop, spacing 2-3 inches apart on prepared baking sheet. If desired, top off with additional chocolate chips. Bake for 10-11 minutes. Allow cookies to rest on the pan for 3-5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container.
Notes
Items used in this recipe:
This post contains affiliate links.
Two of my favorite cookies combined together! These look delicious and perfect to quiet my sweet tooth!
Thanks, Sarah!
These remind me of the chocolate chip oatmeal cookies my mom used to make! I always preferred them to regular chocolate chip cookies!
You’ll have to give these a try… for memory’s sake, right? ;)
Lucky you already seeing Beauty and the Beast! I can’t wait to see it! And these cookies are everything a sweet tooth desires! Yum!
You’re going to love it! Such a great movie :) And thank you!
These cookies look absolutely marvelous! I wish I had a couple right now! xo, Catherine
Thanks, Catherine!
Can I replace the chocolate chips with raisins instead?
You definitely can. Enjoy!
No one can ever say no to cookies. Glad that you have used oats in this recipe. Awesome. :)
Agreed! And thank you :)
These are delicious! I split the dough and did 1/2 for my raisin loving hubbie and the rest for my chocolate addiction-we are both very happy. Love your site and wonderful variety of recipes.
So glad you both enjoyed them! Thanks for sharing, Stephanie!
Can I use quick cooking oats? Those are the only ones I have around the house.
For best results, I’d recommend sticking with old fashioned oats. Quick cooking oats are much smaller and thinner. They won’t give you the same ideal texture for baked goods.
Can I add cocoa powder to make it more chocolatey? I’m making this for the 3rd time and i want to try it out.
You’re welcome to give it a try but I can’t promise how it will turn out. Good luck!
The only suggestion I can offer to this recipe is that it doesn’t make enough…double triple or quadruple this recipe!!!! INCREDIBLE COOKIES
Haha! Best suggestion :) I’m so glad you enjoyed them!
The only thing I noticed is that there was a bit to much baking soda. But it still tasted so good!
Glad you enjoyed it, Katarina! :)
I made this recipe with coconut oil instead of butter and the cookies were fabulous. They turned out perfect and everyone who tried them was surprised by how much they loved them. Highly recommend this recipe!
So glad you enjoyed them, Jimmi!
Hi Rachel! Just want to ask, if I use salted butter, do I need to adjust the measurement of salt? It’s hard to look for unsalted butter in the market. Oh also, can I use margarine instead? Thanks in advance!
I’d definitely recommend salted butter instead of margarine, as the ingredients in margarine will alter the way the cookies bake. If using salted butter, reduce the salt in the recipe to 1/4 tsp. Good luck! :)
Thanks a lot for your response Rachel! I’m gonna try them now :)
It’s a cold snowy day here- perfect for warm chewy cookies. I whipped up a batch of these and they are perfect. Delicious, soft, chewy and yummy!
I’m glad you enjoyed them, Erin! They’re definitely perfect snow day cookies! :)
I tried this but also added1/4c raisins. Deeeeelicios
So glad you enjoyed them!
Do you mean 1&1/2 cups oatmeal, or just 1, 1/2 cup?
1 1/2 cups = 1 and 1/2 cups. Enjoy! :)
Made these today. Used quick oats cause that’s what i had. Omitted the cinnamon cause of allergies. Baked ten minutes in convection oven and they were just perfect. So glad I made the double batch you reccomended. Thank you. Dawna Pacini
So glad you enjoyed them!
how many cookies does it make?
The recipe states that it will make roughly 20, 3-inch cookies. :)
Outstanding.
Will it make a big difference if I use regular brown sugar as opposed to light brown?
You should be fine to substitute dark for light. Dark brown sugar will have a richer flavor and will result in a darker cookie.
Hi Going to make this recipe for a crowd and going to double the batch.. My Question is why the baking powder, soda, salt and cinnamon and not stirred into the flour and mixed into the wet mixture altogether..Thank you in advance
You can choose to mix it in either way. This way, you’re only dirtying one bowl.
My go-to cookie recipe! I use salted butter & still add the salt – so yummy! I cut down on the sugar to 3/4 cup as I don’t like it too sweet. I bake the recipe & they are gone too quick. Double the recipe!
So glad you’ve enjoyed them! :)
Rachel, Hi again! I was hoping to send you a photo or two, but my cookies did not turn out like yours! My family has this curse, the see-through, not thick AT ALL, cookie curse! Ha! And, it happened again. Now, I will say my brown sugar is different and I am in the tropics. But those are really the only differences here… I have been told if I want them thick I add flour. Is this a cure? But how much? And, if after the first batch, how can I incorporate more flour!? Of course they taste amazing, but they are pretty or thick. Thanks for the input, and as always a tasty recipe.
Chilling the dough is very important. Be sure not to skip that step. Also, use an oven thermometer to make sure your oven is cooking at the proper temperature. The temp can range from one to another, unfortunately. If you’re still having trouble, especially with any ingredients being different, you could absolutely try adding a bit more flour in, but only if absolutely necessary. Adding too much flour will definitely change the outcome of any recipe, and not always in a good way. Good luck!!
Tried this recipe and they are delicious. I noticed on one comment you said to chill dough as it was an important step, didn’t see that in the recipe, but they turned out great. Thanks
So glad you enjoyed them, Judy!
I’ve been looking for a good oatmeal chocolate chip recipe for a while. I was looking for something that didn’t require the chilling step but still gave chewy, good-flavored cookies. I pulsed the oats in a food processor, and combined all the other dry ingredients before adding, which were the only minor changes I made. I didn’t let them sit on the pan too much (a minute or less) before removing them to a wire rack to make sure they didn’t overbake and get too crispy. I think if you don’t soften the butter too much or melt it before creaming, chilling is not required. Anyway, just wanted to say thanks for a great recipe!
So glad you enjoyed them, Asha! Thanks so much for sharing!
Came across this recipe 15 minutes after was posted decided to give it a try GLAD I DID!
I use Mini chocolate chocolate chips a little bit more than the 3/4 of a cup!
YUMMY!
(My first ever recipe review!)
So glad you enjoyed them, Denise! Thanks so much for sharing. :)
Just what I was looking for tonite! Awesome recipe. Instead of chocolate chips I used white. I also used a tad more of oatmeal to finish off the box I had. You should definitely try this :) 5/5
So glad you enjoyed the cookies, Haylee! Thanks so much for sharing!
Sounds like a good recipe, but what exactly are old fashioned oats?
None of the oats in my local store are labelled as such…
Old fashioned oats are the same as rolled oats and whole oats. If you do a quick google image search, you can see the difference between those, quick oats and steel cut oats.
Hey! I can’t wait to try these, they look amazing! Do you have any idea on calories? Roughly how many calories in each cookie? Thank you! X
I don’t offer that information as it can be inaccurate with home cooking. However, there are a lot of free online calculators you can use to figure it out.
I’ve made this four times in the last three months! Awesome recipe!
So glad you’ve enjoyed it, Sam!
Help!
These stuck to the silicone matt, any suggestions? I tried to peel them off and it was a massacre. From my taste test I could tell they were going to be delicious, the perfect mix of chewy and crisp, so I’d love to know why they stuck. I’ve never had that happen before.
Thx!
I have never experienced anything sticking to silicone mats before and haven’t heard of anyone else having issues. It’s possible it’s your specific mat causing the problem. Even if something were to caramelize, which shouldn’t happen with this recipe anyway, it would still slide right off of a good silicone mat. Sorry I can’t be more help!
These were easy and delicious. At first you think there is too much dry ingredients but it comes together nicely. Not too sweet, chewy inside crispy and delicate outside. Resting on the pan for a few minutes is great before moving them to a wire rack. I added 1/2 cup chopped pecans. Bookmarked!
So glad you enjoyed them!
Please can you put the grams in the recipe ? We don’t mesure in cup here. Thx
I don’t offer that currently but there are lots of free online conversion calculators you can use.
Hey mine didnt come flat did i have to flatten the cookie ball?
They shouldn’t be super flat but if yours didn’t flatten at all then you may have added too much flour. Be sure to sift the flour before spooning into your measuring cups and leveling off.