This is my best Chocolate Chip Oatmeal Cookies recipe- chewy, delicious, and easy to make! Made with a few simple ingredients – oats, butter, brown sugar, and chocolate chips, these cookies are perfectly crisp on the outside with a soft and chewy, chocolatey center.
Have you ever tried my Soft Chocolate Chip Cookies recipe? I make them all the time, they’re a family favorite. But it’s time to add another delicious recipe to my baking list.
Why These Chocolate Chip Oatmeal Cookies Are the Best
These cookies are a crowd-pleaser for several reasons:
- Soft and chewy texture: they have the perfect texture thanks to the old-fashioned rolled oats and brown sugar
- Bursting with flavor: every bite is loaded with rich, gooey chocolate- perfect for chocolate lovers.
- Easy to make: the recipe is beginner-friendly, uses simple ingredients, and comes together in just a few simple steps, with no special equipment.
- Family-friendly: everybody loves them, they are perfect for school lunches, afternoon snacks, or dessert after dinner.
- Customizable: add nuts, dried fruit, or your favorite add-ins
Ingredients You’ll Need for Chewy Oatmeal Cookies Recipe
Here’s what you need to make the best oatmeal chocolate chip cookies:
- Oats: For perfect chewiness and texture use old-fashioned rolled oats.
- All-Purpose Flour: Gives structure to the cookies.
- Semi-Sweet Chocolate Chips: The star of the show.
- Unsalted Butter: Adds richness and softness.
- Brown Sugar and Granulated Sugar: Create a perfect balance of sweetness and moisture.
- Eggs: Bind everything together.
- Pure Vanilla Extract: Enhances the flavor.
- Baking Soda: Helps the cookies rise.
- Salt: Balances the sweetness and enhances flavors.
How to Make Chocolate Chip Oatmeal Cookies
- Mix wet ingredients– Cream the butter and sugars until light and fluffy. Add eggs, molasses, and vanilla, then mix well.
- Combine Dry Ingredients– In a separate bowl, whisk together flour, oats, baking soda, and salt. Combine with wet ingredients
- Add the Chocolate Chips-Mix in the chocolate chips until evenly distributed.
- Chill the Dough– for thicker cookies, chill the dough for 45-60 minutes.
- Shape and Bake– scoop the dough into balls and bake at 350°F (175°C) for 13-15 minutes until the edges are golden.
- Cool and Enjoy– let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Perfectly Soft and Chewy Oatmeal Cookies
- Use Old-Fashioned Rolled Oats
- Old-fashioned oats provide the ideal chewy texture. Avoid quick oats, it can make the cookies too soft or crumbly.
- Use Room-Temperature Ingredients
- Butter and eggs at room temperature blend more evenly, creating a smoother dough.
- Chill the Dough
- This step prevents spreading and helps maintain a soft, chewy center.
- Bake Just Right
- Remove the cookies when the edges are golden, even if the centers seem slightly underdone—they’ll set as they cool.
- Let the Cookies Cool on the Baking Sheet
- Leave cookies on the baking sheet for 5 minutes after removing them from the oven. This allows them to firm up slightly while staying soft and chewy.
How to Store and Freeze Chocolate Chip Oatmeal Cookies
- Keep cookies in an airtight container at room temperature for up to a week.
- To freeze baked cookies -cool them completely, layer them with parchment paper, and store them in a freezer-safe container for up to 3 months.
- To freeze cookie dough– Portion the dough into balls, pre-freeze on a baking sheet, then transfer to a freezer bag. When ready to bake, place the frozen dough balls on a baking sheet and bake at 350°F (175°C). Add an extra 1-2 minutes to the baking time.
Frequently Asked Questions About Oatmeal Cookies
Can I use quick oats instead of rolled oats?
- Yes, but the texture will be softer and less chewy.
Can I freeze oatmeal cookies?
- Absolutely! Store baked cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Can I replace chocolate chips with other mix-ins?
- Definitely! Try raisins, dried cranberries, chopped nuts …
Why are my cookies dry?
- Overbaking or using too much flour can make cookies dry. Measure carefully and bake just until the edges are golden.
The Best Chocolate Chip Oatmeal Cookies Recipe
These chewy oatmeal chocolate chip cookies are the perfect combo of hearty oats and rich, gooey chocolate chips. With simple ingredients and easy-to-follow steps, this recipe is a go-to even for beginners!
If you’ve tried this oatmeal chocolate chip cookie recipe, don’t forget to rate the recipe and let me know in the comments below, I love hearing from you.
Happy baking!
More Cookie Recipes You’ll Love
PrintChocolate Chip Oatmeal Cookies
Prep Time: 15 minutes- Cook Time: 15 minutes
- Total Time: 1 hour and 30 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Bake
Cuisine: American
Print Recipe
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Description
This is my best Chocolate Chip Oatmeal Cookies recipe- chewy, delicious, and easy to make! Made with a few simple ingredients – oats, butter, brown sugar, and chocolate chips, these cookies are perfectly crisp on the outside with a soft and chewy, chocolatey center.
Ingredients
- 1 and 2/3 cups (210g) all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon-optional
- 1 cup ( 230g) unsalted butter-softened at room temperature
- 1 cup (200g) packed light brown sugar
- 1/3 cup (66g) granulated sugar
- 2 large eggs- room temperature
- 2 teaspoons pure vanilla extract
- 1 Tablespoon (15ml) molasses
- 3 cups (255g) old-fashioned whole rolled oats
- 1 and 3/4 cups semi-sweet chocolate chips ( I used 1 and 1/4 cups regular size and 1/2 cup mini chocolate chips)
Instructions
- In a medium-sized bowl, whisk together the old-fashioned rolled oats, all-purpose flour, baking soda, salt, and cinnamon if using. Set aside.
- In a large mixing bowl, cream softened butter for 1-2 minutes. Then add brown sugar, and granulated sugar and beat until light and fluffy (about 2-3 minutes).
- Beat in the eggs, vanilla extract, and molasses. Mix until well combined. Scrape down the sides and up the bottom of the bowl and mix.
- Add flour mixture, mixing on low speed until just combined.
- Mix in oats and chocolate chips.
- Cover and chill in the fridge for 45-60 minutes.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Use a large cookie scoop to drop the dough onto the prepared baking sheets, spacing them about 3-4 inches apart. Or scoop out about 3 Tablespoons of dough per cookie and roll it into a ball.
- Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are golden brown and the centers look slightly underbaked.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. You can press a few chocolate chips on top of warm cookies ( for a prettier presentation). Transfer them to a wire rack to cool completely.
- Keep cookies in an airtight container at room temperature for up to 5 days.
Notes
You can keep the dough in the fridge for 3-4 days.
If chilling for longer than a few hours, allow it to sit at room temperature for at least 30 minutes before rolling and baking.
To freeze baked cookies -cool them completely, layer them with parchment paper, and store them in a freezer-safe container for up to 3 months.
To freeze cookie dough, portion the dough into balls, pre-freeze it on a baking sheet, and then transfer it to a freezer bag. When ready to bake, place the frozen dough balls on a baking sheet and bake at 350°F (175°C). Add an extra 1-2 minutes to the baking time.
If you try this recipe, leave a comment below and share a photo on Instagram. Tag the photo @omgchocolatedessets and hashtag it with #omgchocolatedesserts.
