Soft and Chewy Oatmeal Chocolate Chip Cookies

Easy homemade soft and chewy oatmeal chocolate chip cookies! A perfect treat for the entire family!

Soft and chewy oatmeal chocolate chip cookie recipe from @bakedbyrachel

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!

Soft and chewy oatmeal chocolate chip cookie recipe from @bakedbyrachel

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 cookie recipe from @bakedbyrachel

Soft and Chewy Oatmeal Chocolate Chip Cookies

Easy homemade soft and chewy oatmeal chocolate chip cookies! A perfect treat for the entire family!
Prep Time5 mins
Cook Time10 mins
Course: Dessert
Servings: 20 : 3-inch 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

An original recipe from Baked by Rachel

Items used in this recipe:

This post contains affiliate links.

Soft and chewy oatmeal chocolate chip cookie recipe from @bakedbyrachel

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48 Responses to “Soft and Chewy Oatmeal Chocolate Chip Cookies”

  1. #
    1
    Sarah @ The Chef Next Door — March 20, 2017 at 7:38 am

    Two of my favorite cookies combined together! These look delicious and perfect to quiet my sweet tooth!

    • #
      1.1
      Rachel — March 21, 2017 at 7:34 am

      Thanks, Sarah!

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    2
    Cynthia | What A Girl Eats — March 20, 2017 at 6:25 pm

    These remind me of the chocolate chip oatmeal cookies my mom used to make! I always preferred them to regular chocolate chip cookies!

    • #
      2.1
      Rachel — March 21, 2017 at 7:35 am

      You’ll have to give these a try… for memory’s sake, right? ;)

  3. #
    3
    Taylor Kiser — March 20, 2017 at 8:59 pm

    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!

    • #
      3.1
      Rachel — March 21, 2017 at 7:35 am

      You’re going to love it! Such a great movie :) And thank you!

  4. #
    4
    Catherine — March 21, 2017 at 6:28 pm

    These cookies look absolutely marvelous! I wish I had a couple right now! xo, Catherine

    • #
      4.1
      Rachel — March 23, 2017 at 7:00 am

      Thanks, Catherine!

  5. #
    5
    Fiona — March 22, 2017 at 7:35 pm

    Can I replace the chocolate chips with raisins instead?

    • #
      5.1
      Rachel — March 23, 2017 at 7:00 am

      You definitely can. Enjoy!

  6. #
    6
    puja — March 24, 2017 at 8:04 am

    No one can ever say no to cookies. Glad that you have used oats in this recipe. Awesome. :)

    • #
      6.1
      Rachel — March 26, 2017 at 8:19 am

      Agreed! And thank you :)

  7. #
    7
    Stephanie Sasek — March 30, 2017 at 3:40 pm

    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.

    • #
      7.1
      Rachel — April 2, 2017 at 3:37 pm

      So glad you both enjoyed them! Thanks for sharing, Stephanie!

  8. #
    8
    Gelabean — September 13, 2017 at 5:51 am

    Can I use quick cooking oats? Those are the only ones I have around the house.

    • #
      8.1
      Rachel — September 13, 2017 at 7:03 am

      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.

  9. #
    9
    Gelabean — September 24, 2017 at 3:09 am

    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.

    • #
      9.1
      Rachel — September 25, 2017 at 7:02 am

      You’re welcome to give it a try but I can’t promise how it will turn out. Good luck!

  10. #
    10
    Sherry — October 2, 2017 at 4:31 pm

    The only suggestion I can offer to this recipe is that it doesn’t make enough…double triple or quadruple this recipe!!!! INCREDIBLE COOKIES

    • #
      10.1
      Rachel — October 3, 2017 at 7:22 am

      Haha! Best suggestion :) I’m so glad you enjoyed them!

  11. #
    11
    katarina oneill — October 6, 2017 at 11:39 pm

    The only thing I noticed is that there was a bit to much baking soda. But it still tasted so good!

    • #
      11.1
      Rachel — October 9, 2017 at 9:26 am

      Glad you enjoyed it, Katarina! :)

  12. #
    12
    Jimmi — November 17, 2017 at 2:40 pm

    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!

    • #
      12.1
      Rachel — November 18, 2017 at 8:33 am

      So glad you enjoyed them, Jimmi!

  13. #
    13
    Rai Kampitan — December 5, 2017 at 11:39 am

    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!

    • #
      13.1
      Rachel — December 6, 2017 at 6:58 am

      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! :)

  14. #
    14
    Rai Kampitan — December 9, 2017 at 11:21 am

    Thanks a lot for your response Rachel! I’m gonna try them now :)

  15. #
    15
    Erin — January 16, 2018 at 4:54 pm

    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!

    • #
      15.1
      Rachel — January 20, 2018 at 9:12 am

      I’m glad you enjoyed them, Erin! They’re definitely perfect snow day cookies! :)

  16. #
    16
    Antique Allie — February 1, 2018 at 8:41 pm

    I tried this but also added1/4c raisins. Deeeeelicios

    • #
      16.1
      Rachel — February 4, 2018 at 8:11 am

      So glad you enjoyed them!

  17. #
    17
    Jessica — February 4, 2018 at 2:38 am

    Do you mean 1&1/2 cups oatmeal, or just 1, 1/2 cup?

    • #
      17.1
      Rachel — February 4, 2018 at 8:04 am

      1 1/2 cups = 1 and 1/2 cups. Enjoy! :)

  18. #
    18
    Dawna Pacini — July 8, 2018 at 11:38 am

    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

    • #
      18.1
      Rachel — July 19, 2018 at 8:17 am

      So glad you enjoyed them!

  19. #
    19
    bob — January 11, 2019 at 1:55 pm

    how many cookies does it make?

    • #
      19.1
      Rachel — January 13, 2019 at 5:49 pm

      The recipe states that it will make roughly 20, 3-inch cookies. :)

  20. #
    20
    Christopher — February 11, 2019 at 9:32 pm

    Outstanding.

  21. #
    21
    Vanessa — April 9, 2019 at 2:31 am

    Will it make a big difference if I use regular brown sugar as opposed to light brown?

    • #
      21.1
      Rachel — April 10, 2019 at 6:09 am

      You should be fine to substitute dark for light. Dark brown sugar will have a richer flavor and will result in a darker cookie.

  22. #
    22
    Lori — April 29, 2019 at 5:08 pm

    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

    • #
      22.1
      Rachel — May 8, 2019 at 6:28 am

      You can choose to mix it in either way. This way, you’re only dirtying one bowl.

  23. #
    23
    Red — September 8, 2019 at 6:17 pm

    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!

    • #
      23.1
      Rachel — September 9, 2019 at 8:38 pm

      So glad you’ve enjoyed them! :)

  24. #
    24
    TARIN — September 21, 2019 at 6:30 pm

    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.

    • #
      24.1
      Rachel — September 22, 2019 at 3:00 pm

      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!!

  25. #
    25
    Judy — November 9, 2019 at 11:17 am

    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

    • #
      25.1
      Rachel — November 17, 2019 at 1:05 pm

      So glad you enjoyed them, Judy!

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