The Best Soft & Chewy Chocolate Chip Oatmeal Cookies Recipe
There’s nothing quite like a warm, freshly baked cookie, and when it comes to timeless favorites, these soft and chewy chocolate chip oatmeal cookies truly hit the mark. Combining the wholesome goodness of old-fashioned rolled oats with the irresistible sweetness of semi-sweet chocolate chips, all bound together by rich butter and brown sugar, this recipe delivers a classic treat that’s impossible to resist. It’s more than just a cookie; it’s a comforting embrace in every bite, perfect for sharing with loved ones or enjoying as a well-deserved personal indulgence.
These cookies are the epitome of perfection: a deeply buttery flavor, an incredibly soft and satisfyingly chewy texture, a subtle hint of cinnamon that elevates the entire profile, abundant old-fashioned rolled oats for that distinct chew, and, of course, generous amounts of melty semi-sweet chocolate chips. Each component plays a crucial role in creating a harmonious balance that makes these cookies genuinely stand out. They are designed to be substantial, flavorful, and leave you craving just one more.
This isn’t just any recipe; it’s an adaptation of my much-loved best oatmeal cookie recipe, elevated with the joyous addition of chocolate. My family adores them, and I’m confident yours will too! One of my favorite strategies is to bake a few right away to satisfy immediate cravings, then freeze the remaining dough. This way, you’ll always have a stash of ready-to-bake cookies, making it incredibly easy to whip up a fresh batch whenever the mood strikes or unexpected guests arrive.
Table of Contents
- Essential Ingredients for Perfect Oatmeal Cookies
- Customize Your Cookies: Fun Mix-ins & Variations
- Step-by-Step Guide: How to Make These Classic Cookies
- Expert Baking Tips for Flawless Cookies
- More Oatmeal Cookie Recipes You’re Sure to Love
- Get the Full Recipe
Essential Ingredients for Perfect Oatmeal Cookies
Crafting the best chocolate chip oatmeal cookies starts with understanding the role each ingredient plays. This recipe relies on a few simple, high-quality items to achieve that classic soft and chewy texture with rich flavor.
- Butter (Room Temperature): The foundation of flavor and texture. Using room temperature butter is crucial for the creaming method, ensuring it combines smoothly with the sugars and incorporates air effectively, leading to tender, evenly spread cookies.
- Brown Sugar (Packed Light or Dark): Provides moisture, depth of flavor, and contributes significantly to the cookies’ signature chewiness. Dark brown sugar will yield a slightly richer, more molasses-like flavor.
- Granulated Sugar: Balances the sweetness and helps with the spread and crispness of the cookie edges.
- Large Eggs: Act as a binder, adding structure and richness. Room temperature eggs emulsify better with the butter and sugar mixture.
- Vanilla Extract: A non-negotiable flavor enhancer that complements the chocolate and oats beautifully. Use pure vanilla for the best taste.
- All-Purpose Flour: The primary dry ingredient that provides structure. Proper measurement is key (spoon and level method) to avoid dense or dry cookies.
- Baking Soda: A leavening agent that helps the cookies spread and rise slightly, contributing to their soft texture.
- Salt: Essential for balancing the sweetness and enhancing all the other flavors. Don’t skip it!
- Ground Cinnamon: This secret ingredient adds a warm, comforting note that perfectly complements the oats and chocolate, making these cookies truly special. Adjust to your preference.
- Old-Fashioned Rolled Oats: The star of the show! These provide the characteristic chewy texture and wholesome flavor. Do NOT substitute with quick-cooking or instant oats, as they will result in a different, often less desirable, texture.
- Semi-Sweet Chocolate Chips: The classic choice for a reason. They provide a delightful contrast to the oats and a satisfying melt.
Customize Your Cookies: Fun Mix-ins & Variations
While these chocolate chip oatmeal cookies are absolutely perfect as they are, one of the joys of baking is the freedom to customize! If you’re feeling adventurous or simply want to try something new, these cookies are incredibly versatile and welcome additional fun add-ins. Feel free to substitute the semi-sweet chocolate chips with any of the options below, or for an even richer experience, add up to 1 additional cup of any of the following to the dough:
- Chopped Nuts: Walnuts or pecans add a wonderful crunch and earthy flavor that pairs beautifully with oats and chocolate. Toasting them lightly before adding can enhance their flavor even more.
- Other Chips:
- Milk Chocolate Chips: For a sweeter, creamier chocolate experience.
- White Chocolate Chips: Adds a rich, buttery sweetness and a lovely color contrast.
- Butterscotch Chips: Offers a delightful caramel-like flavor that complements the brown sugar and oats.
- Peanut Butter Chips: If you’re a fan of peanut butter and chocolate, these are a must-try for a rich, nutty twist.
- Dried Fruits:
- Dried Cranberries: Provide a tart, chewy burst of flavor that brightens the cookies.
- Raisins: A traditional partner to oatmeal, raisins add natural sweetness and a soft chew.
- Chopped Dried Cherries or Apricots: For a more gourmet touch, these offer unique fruity notes.
- Coconut Flakes: Shredded or flaked coconut can add a tropical aroma and a pleasant chewiness.
- Toffee Bits: For an extra layer of buttery, crunchy sweetness.
Experiment with combinations! A mix of walnuts and butterscotch chips, or dried cranberries and white chocolate chips, can create entirely new flavor profiles while maintaining the comforting base of these beloved oatmeal cookies. Just remember to keep the total amount of mix-ins to about 2 cups (including the initial chocolate chips) to ensure the cookies hold together well.
Step-by-Step Guide: How to Make These Classic Cookies
Making these delicious chocolate chip oatmeal cookies is a straightforward process, falling into the category of “drop cookies” – meaning you simply scoop and bake! The key to their incredible texture and consistent results lies in mastering the creaming method, a fundamental baking technique. Let’s break down each step to ensure your cookies turn out perfectly every time.
- Prepare Your Baking Environment: Before you even start mixing, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Parchment paper is essential for even baking and prevents sticking, ensuring easy removal of your delicate cookies.
- “Cream” Butter and Sugars: This is arguably the most critical step. In the bowl of a stand mixer fitted with a paddle attachment, or using a large bowl with a hand-held mixer, beat the room temperature butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and smooth. This typically takes about 2-3 minutes. The creaming process is vital because it incorporates air into the butter and sugar, creating tiny pockets that expand in the oven. This aeration directly affects the cookies’ rise, their tender texture, and helps them hold their shape without spreading too much. For more on the science behind this technique, check out this detailed guide here.
- Add Eggs and Vanilla: Once your butter and sugar are perfectly creamed, add the large eggs one at a time, mixing well after each addition until fully incorporated. This staggered addition prevents the mixture from separating and ensures all the wet ingredients are evenly distributed, leading to a consistent dough. Follow with the vanilla extract, mixing until just combined.
- Incorporate Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Then, add the old-fashioned rolled oats. Gradually add this dry mixture to the butter mixture all at once, mixing on low speed only until the dough comes together and is uniform. It’s crucial not to overmix at this stage; overmixing develops the gluten in the flour too much, which can result in tough, dry cookies instead of soft and chewy ones. Finally, gently stir in your semi-sweet chocolate chips by hand until they are evenly distributed throughout the dough.
- Portion and Bake: I prefer to make larger, more satisfying cookies, usually portioning the dough with a #20 (3 tablespoon) cookie scoop. For smaller, more traditional-sized cookies, a 1.5 tablespoon scoop works well. Arrange the scooped dough balls a few inches apart on your parchment-lined baking sheets to allow for proper spread. Bake in the preheated oven at 350°F (175°C) for 10-12 minutes for larger cookies, or 8-10 minutes for smaller ones. You’re looking for edges that are just beginning to turn golden brown, while the centers still look slightly soft.
- Cooling: Let the cookies cool on the baking sheet for about 5 minutes after removing them from the oven. This allows them to set up and become firmer, preventing them from breaking when transferred. Then, carefully move them to a wire rack to cool completely. Enjoy within a few days for optimal freshness!
baking tip:How to bake pretty, picture-perfect cookies
While these chocolate chip oatmeal cookies will taste amazing regardless, a little extra care can make them look as incredible as they taste, just like they came from a professional bakery. Here are a few simple tricks to achieve those picture-perfect cookies:
- Reserve Half the Mix-ins: Only mix about half of the chocolate chips or other chosen mix-ins into the dough during the last step.
- Scoop and Roll: Portion the dough evenly with a cookie scoop, then lightly roll each portion into a smooth ball by hand. This ensures a consistent shape and size.
- Give Them Space: Crowding the baking sheet can lead to uneven baking and cookies that merge. Always ensure plenty of space between each dough ball. I typically bake only 6-8 cookies at a time on my standard sheet pan, depending on their size.
- Strategic Placement of Mix-ins: Before placing the dough balls into the oven, take the remaining half of your chocolate chips (or other mix-ins) and strategically press a few extra pieces into the tops and sides of each dough ball. This creates those beautiful pockets of chocolate on the surface of the baked cookies.
- Shape While Warm: As soon as the cookies are pulled from the oven, while they are still hot and pliable, use the back of a spatula or a round cookie cutter slightly larger than your cookies to gently push any uneven edges back into a perfect circle. This simple trick makes them look flawlessly round.
- Cool Completely: Always allow your cookies to cool completely on a wire rack before packaging, stacking, or storing. This prevents them from steaming and becoming soggy, and helps them set into their final, perfect texture.
Expert Baking Tips for Flawless Cookies
Baking can sometimes feel like a delicate science, but with these proven tips, you’ll be consistently turning out perfect chocolate chip oatmeal cookies that are both soft and chewy. Pay attention to these details to ensure your batch is a resounding success:
- Butter Consistency is Key: Your butter should be at the perfect room temperature. This means it’s soft enough that a gently pressed finger will leave an indent, but not so soft that your finger can easily press all the way through. It should also not look shiny or melty at all. Is your cookie dough spreading too much in the oven? Butter that is too warm or melted is a common culprit, as it won’t cream properly and will lack the structure needed to prevent excessive spread.
- Salted vs. Unsalted Butter: You can certainly use either salted or unsalted butter in this recipe. However, I personally love the subtle depth and enhanced flavor that comes from using salted butter, as it helps to balance the sweetness of the cookies beautifully. If using unsalted butter, you might consider adding an extra pinch of salt to the dry ingredients.
- Measure Flour Correctly: Accurate flour measurement is paramount for cookie texture. All of my recipes, including this one, are meticulously tested using the “spoon and level” method. To do this, lightly spoon flour into your measuring cup until it overflows, then use a straight edge (like the back of a knife) to level off the excess. Do NOT scoop directly from the bag or container, as this compacts the flour and can add up to 25% more than intended. Are your cookies consistently dry and cakey? Incorrect flour measurement is very likely the reason!
- Old-Fashioned Rolled Oats Only: This recipe is specifically developed and tested with old-fashioned rolled oats. Their robust texture is what gives these cookies their characteristic chew. Quick-cooking oats or instant oats are much finer and will absorb liquid differently, resulting in a drier, less chewy cookie. Do not substitute them if you want the intended result.
- Parchment Paper is Your Friend: For effortless baking and cleanup, these pre-cut parchment sheets are a game-changer. They ensure your cookies don’t stick and promote even baking by creating a non-stick, slightly insulating surface.
- Choose Your Scoop Wisely: The size of your cookie scoop dictates the size and baking time of your cookies. For those impressive, bakery-style cookies you see in this post, I highly recommend using a large cookie scoop (approximately 3 tablespoons). If you prefer more traditional-sized cookies, a medium cookie scoop (1½ tablespoons) will work perfectly, just remember to adjust baking times accordingly.
- Freeze Your Dough for Future Cravings: One of the best cookie hacks is to freeze cookie dough. I love keeping a stash of portioned cookie dough balls in my freezer. This means fresh-baked, warm cookies are just minutes away, anytime a craving hits or guests drop by. Simply place frozen dough balls on a baking sheet and add an extra minute or two to the baking time.
- Storage Recommendations: These soft and chewy chocolate chip oatmeal cookies are best enjoyed within a few days of baking. Store them in an airtight container at room temperature. While they will keep for about a week, their texture and flavor are at their peak shortly after baking.
- Don’t Overbake: It’s tempting to bake until they look firm, but pulling the cookies out when the edges are just golden and the centers still look slightly soft will ensure they remain wonderfully chewy once cooled. They will continue to set as they rest on the hot baking sheet.
More Oatmeal Cookie Recipes You’re Sure to Love
If you’ve fallen in love with the comforting texture and flavor of these chocolate chip oatmeal cookies, you’ll be thrilled to explore more variations that celebrate the versatility of oats in baking. Here are some other fantastic oatmeal cookie recipes from my collection that are bound to become new favorites:
- Monster Cookies: A truly delightful mishmash of all your favorite cookie ingredients – oats, peanut butter, M&Ms, and chocolate chips!
- Chocolate Toffee Oatmeal Cookies with Dried Cherries: A sophisticated blend of rich chocolate, buttery toffee, and tart dried cherries, all wrapped in a chewy oatmeal base.
- Kitchen Sink Cookies: Everything but the kitchen sink! These cookies are loaded with pretzels, chocolate, caramel, and a hearty oatmeal foundation for an explosion of flavors and textures.
- Peanut Butter Oatmeal Chocolate Chip Cookies: The classic combination of peanut butter and chocolate, enhanced with the chewiness of oats for an extra satisfying treat.
Get the Full Recipe
Ready to bake the best soft and chewy chocolate chip oatmeal cookies? Here’s the complete recipe for you to follow. Enjoy the process and the delightful results!
Chocolate Chip Oatmeal Cookies
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Ingredients
- 1 cup butter , at room temperature (226 grams, 2 sticks)
- 1 cup packed light or dark brown sugar (213 grams)
- ¼ cup granulated sugar (50 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour (200 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼-½ teaspoon ground cinnamon (per your preference)
- 3 cups old-fashioned rolled oats , not quick cooking (297 grams)
- 1 cup semi-sweet chocolate chips (170 grams)
Instructions
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Preheat oven to 350°F. Line sheet pan with parchment paper.
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In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter, brown sugar and sugar until creamy, about 2-3 minutes. Add eggs one at a time, mixing after each. Add vanilla and mix until well combined.
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In medium bowl, combine flour, baking soda, salt, cinnamon and oats. Add to butter mixture all at once and mix on low until combined. Stir in chocolate chips.
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Use a medium (1½ tablespoon) or large cookie scoop (3 tablespoon) to portion dough and arrange a few inches apart on sheet pans lined with parchment paper.
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Bake until edges just begin to turn golden, about 8-10 minutes for smaller cookies, 10-12 minutes for larger cookies.
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Repeat with remaining cookie dough.
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Let cookies cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy within a few days!
This recipe for classic chocolate chip oatmeal cookies was originally published in April 2017 and has been updated to provide even more detailed instructions and helpful baking tips for your ultimate success.