Soft and Chewy Oatmeal Chocolate Chip Cookies

by Sally Thompson May 12, 2025, 3:14 am

Soft and chewy oatmeal chocolate chip cookies are the ultimate comfort treat — hearty, chocolatey, and packed with cozy texture in every bite. These cookies combine the wholesome chew of oats with the richness of melty chocolate chips, striking the perfect balance between indulgent and homemade goodness.

Whether you’re baking for a family gathering, prepping snacks for the week, or just satisfying a sweet craving, these cookies deliver every time. They stay wonderfully soft for days and taste even better the next day, making them a favorite among cookie lovers of all ages.

Ingredients for Soft and Chewy Oatmeal Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon (optional, but adds depth)
½ teaspoon salt
3 cups old-fashioned rolled oats
1 ½ cups semi-sweet chocolate chips

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This should take about 2–3 minutes using a hand or stand mixer on medium speed.

Step 2: Add Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.

Step 3: Mix Dry Ingredients Separately

In another bowl, whisk together the flour, baking soda, cinnamon (if using), and salt. Slowly add the dry ingredients to the wet mixture, beating just until combined.

Step 4: Fold in Oats and Chocolate Chips

Using a spatula or wooden spoon, fold in the rolled oats and chocolate chips until evenly distributed throughout the dough. Be careful not to overmix — this helps maintain that soft, chewy texture.

Step 5: Chill the Dough (Optional but Recommended)

Cover the bowl with plastic wrap and chill the dough in the fridge for 30 minutes to an hour. This helps prevent the cookies from spreading too much during baking.

Step 6: Scoop and Shape

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into balls using a cookie scoop or tablespoon, and place them about 2 inches apart on the baking sheets. Lightly press down the tops if you prefer flatter cookies.

Step 7: Bake to Perfection

Bake for 10–12 minutes, or until the edges are golden and the centers look slightly underdone — they’ll continue cooking on the baking sheet after removal. Let them cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Storage Instructions

To keep your soft and chewy oatmeal chocolate chip cookies fresh and delicious:

Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to maintain moisture.
Refrigeration: Not necessary, but if your kitchen is warm, you can refrigerate them in a sealed container for up to a week.
Freezing Dough: Scoop cookie dough into balls, place on a baking sheet to freeze, then transfer to a zip-top freezer bag. Freeze for up to 3 months. Bake directly from frozen by adding 1–2 extra minutes.
Freezing Baked Cookies: Cool completely and freeze in layers separated by parchment paper. Thaw at room temperature or microwave briefly for a warm cookie experience.

Estimated Nutrition (Per Cookie, Approx. 24 cookies per batch)

Calories: 180
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 100mg
Carbohydrates: 24g
Fiber: 2g
Sugar: 14g
Protein: 2g

Note: Nutrition facts may vary based on specific ingredients used.

Frequently Asked Questions

Can I use quick oats instead of rolled oats?

Quick oats can be used in a pinch, but the texture will be softer and less chewy than with old-fashioned rolled oats.

How do I make these cookies gluten-free?

Use a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free.

Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar slightly (by about ¼ cup total), but it may affect the texture and spread.

Can I add nuts or dried fruit?

Absolutely! Add up to 1 cup of chopped walnuts, pecans, or raisins to enhance flavor and texture.

Why did my cookies turn out flat?

This can happen if the dough was too warm or if the baking soda was expired. Chilling the dough helps prevent spreading.

Can I make these vegan?

Yes! Substitute plant-based butter, use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg), and use dairy-free chocolate chips.

How do I get perfectly round cookies?

Use a cookie scoop for even portions and gently press the edges into a circle with a spoon right after baking.

How long should I chill the dough?

Chilling for 30–60 minutes is ideal, but even 15 minutes can help improve the texture and shape during baking.