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.