Chewy Chocolate Chip Oatmeal Cookies

There’s something about a tray of warm cookies on the counter that makes a house feel alive. These oatmeal chocolate chip cookies are my “rainy day cure,” my “kids just got home from school snack,” and honestly, sometimes my “breakfast with coffee” treat.

I grew up in a home where the smell of oats and cinnamon meant something good was happening in the kitchen. Now, my version comes loaded with melty chocolate chips and that soft-but-chewy bite that makes you want just one more.

Why These Cookies Always Disappear First

• Made with pantry staples, so no last-minute store run.

• Dough chills for just 30 minutes — enough time to brew coffee and clean the counter.

• Soft in the middle, chewy at the edges, and dotted with chocolate in every bite.

• The batch makes two dozen, but I’ve yet to see them last longer than a day at a family gathering.

I’ve baked these for picnics, school bake sales, and “just because” afternoons. Every time, the tin comes back empty. And if you ever double the recipe, make sure you’ve got a freezer stash… because otherwise, they’ll vanish before you know it.

The Ingredients and Why I Use Them

• All-Purpose Flour – Gives the cookies structure without making them dense. I always spoon and level to keep them tender.

• Ground Cinnamon – Totally optional, but I can’t resist adding a pinch for that cozy flavor.

• Baking Soda & Salt – For the right lift and balance. If using salted butter, just cut the added salt down to almost nothing.

• Old-Fashioned Rolled Oats – The real secret to chewiness. Quick oats work in a pinch but don’t have the same texture.

• Unsalted Butter – I like to soften it just enough so it creams easily but still holds shape in the dough.

• Brown Sugar & Granulated Sugar – The brown sugar brings a deeper flavor and helps the cookies stay soft for days.

• Egg & Vanilla Extract – One egg is enough to bind everything; the vanilla makes the flavor warmer.

• Chocolate Chips – Semi-sweet is my go-to, but I’ve swapped in dark chocolate chunks for grown-up movie nights.

How I Make Them in My Kitchen

1. Mix the dry stuff first – I whisk the flour, baking soda, cinnamon, and salt before adding oats. This keeps everything evenly mixed.

2. Cream butter and sugars – I let the mixer go for about a minute until the mixture is pale and fluffy.

3. Add the egg and vanilla – Scraping down the sides is a must here so you don’t end up with butter pockets.

4. Fold in dry ingredients – I do this on low speed so the oats don’t break too much.

5. Stir in chocolate chips – I often mix the last handful by hand so I can “accidentally” sneak a few.

6. Chill the dough – Half an hour in the fridge. It helps the butter firm up so the cookies bake thicker.

7. Scoop and bake – I use a 1.5 tablespoon scoop, then lightly press the tops so they spread just right.

I watch them like a hawk at the 10-minute mark — they should be set on top but still soft in the middle. The magic happens as they cool.

Freezer Trick for Fresh Cookies Anytime

Whenever I make a batch, I set aside a few scoops of dough on a baking sheet, flatten them slightly, and freeze. Once solid, they go into a bag for up to three months. On busy days, I bake straight from frozen — just adding a minute or two to the baking time — and suddenly I have fresh cookies without dirtying a bowl.

Yield: 24

Chewy Chocolate Chip Oatmeal Cookies

Print

These cookies are everything you love about a bakery treat—soft, chewy, and packed with oats and melty chocolate chips.

Prep Time 45 minutes

Cook Time 12 minutes

Total Time 57 minutes

Ingredients

• 1 and ½ cups (150 g) old-fashioned rolled oats
• 1 cup (125 g) all-purpose flour, spooned & leveled
• ½ cup (115 g) unsalted butter, softened
• ½ cup (100 g) packed light brown sugar
• ¼ cup (50 g) granulated sugar
• 1 large egg, at room temperature
• 1 cup (190 g) semisweet chocolate chips
• 1 teaspoon pure vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

Instructions

1. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Stir in rolled oats until evenly combined, then set aside.
2. In a separate large mixing bowl, beat softened butter with brown sugar and granulated sugar until smooth and creamy, about 1–2 minutes. Mix in the egg and vanilla extract, scraping the bowl as needed to ensure everything is well blended.
3. Add the dry mixture to the wet ingredients, mixing on low just until combined. Gently fold in the chocolate chips. Cover the dough tightly and chill for at least 30 minutes to help the flavors develop and the cookies hold their shape.
4. When ready to bake, preheat the oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats. Scoop the dough using a 1.5-tablespoon cookie scoop, spacing each portion a few inches apart. Lightly press the tops to flatten slightly.
5. Bake for 10–13 minutes, or until the tops are set but the centers still look soft. Allow cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.

Notes

• Storage: Keep cookies in an airtight container at room temperature for up to 1 week.
  
• Oats: Old-fashioned rolled oats give the best chewy texture. Quick oats can be used in a pinch, but the texture will be different.
  
• Butter: If using salted butter, reduce added salt to a small pinch.
  
• Make Ahead: Dough can be prepared up to 3 days in advance and refrigerated. If too firm to scoop, let it sit at room temperature for about 20 minutes.
  
• Freezing Dough: Shape, flatten slightly, and freeze on a lined baking sheet. Once solid, transfer to a freezer-safe bag or container and store for up to 3 months. Bake from frozen, adding 1–2 extra minutes if needed.
  
• Freezing Cookies: Fully baked cookies can be frozen for up to 3 months. Thaw at room temperature before serving.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 37Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 8mgSodium 54mgCarbohydrates 6gFiber 0gSugar 1gProtein 1g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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My Best Baking Tips from Years of Making These

• Spoon and level your flour — scooping straight from the bag packs in too much.

• Rolled oats give you that signature chew.

• Cold dough = thicker cookies. Warm dough = thinner, crispier cookies. Pick your side.

• Pressing the dough balls slightly helps with even spreading.

Try other Cookies recipes:

• Chocolate Chip Cookies Without Brown Sugar
• Chewy Brown Sugar Cookies
• Brown Butter Chocolate Chip Cookies