Tips for Perfect Oatmeal Chocolate Chip Cookies
1. Don’t overmix the dough.
Once you add the dry ingredients, mix just until combined.
2. Chill the dough if you have time.
Even 30 minutes in the fridge helps deepen the flavor and improve the texture.
3. Slightly underbake them.
Pull them from the oven when the edges are golden, but the centers still look soft. They’ll finish setting on the baking sheet.
How to Store Them
- Store in an airtight container at room temperature for 3–4 days.
- Freeze baked cookies for up to 3 months.
- Freeze cookie dough balls and bake straight from frozen (just add 1–2 minutes to baking time).
Frequently Asked Questions
Can I use only old-fashioned oats?
You can, but the texture will be slightly heartier and less soft.
Can I use salted butter?
Yes — just reduce the added salt slightly.
Can I add nuts?
Absolutely. Chopped walnuts or pecans would work beautifully here.
There’s something deeply satisfying about baking cookies from scratch — measuring flour, creaming butter and sugar, watching the dough come together.
It’s simple. It’s cozy. And it tastes better than anything that comes from a the store.
These oatmeal chocolate chip cookies are the kind you’ll come back to again and again.
Best Oatmeal Chocolate Chip Cookies – Soft, Chewy & Easy
These oatmeal chocolate chip cookies are soft, chewy, and packed with hearty oats and melty chocolate. They’re easy to make and perfect for a crowd or freezer stash.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 0 hours
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup (227g) unsalted butter, softened
- 1 cup (213g) packed light brown sugar
- 1 cup (213g) granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (213g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (85g) old-fashioned rolled oats
- 1 cup (80g) quick-cooking oats (also called 5-minute oats)
- 2 cups (340g) chocolate chips
Instructions
- Cream butter and sugars: In a large bowl, use a hand mixer or stand mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy (1–2 minutes).
- Add eggs and vanilla: Mix in the eggs one at a time, then add the vanilla and beat until combined.
- Add dry ingredients: In a separate bowl, add the flour, baking soda, baking powder, and salt. Mix until just combined. Then fold into the wet ingredients.
- Fold in oats and chocolate chips: Stir in the oats and chocolate chips until evenly distributed.
- Scoop and Chill: I find it easier to scoop these before chilling because the dough will be cold and more difficult to scoop. The cookies should be about 1-2 tablespoons in size, and chill in the fridge overnight. (If you skip this step, your cookies will come out flat and thin.)
- Preheat oven to 375°F (190°C) and prepare a baking sheet with parchment paper. Place cookies 2 inches from one another.
- Bake for 10–12 minutes, or until the edges are just golden and the centers are slightly soft. Do not overbake for chewier cookies.
- Cool: Let cookies rest on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.
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