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These Soft Oatmeal Chocolate Chip Cookies are chewy, buttery, and loaded with chocolate chips! The perfect blend of hearty oats and sweet chocolate, they stay soft for days and bake up beautifully every time.
If you’re craving a classic, these Soft Oatmeal Chocolate Chip Cookies check all the boxes, they are chewy, soft, and perfectly sweet! They have that homemade comfort you can only get from freshly baked cookies, with the hearty texture of oats and plenty of melty chocolate chips in every bite.
This easy cookie recipe is made with simple pantry ingredients and comes together in minutes. The oats add chewiness while the brown sugar keeps them soft and flavorful. They are great if you are baking for a cookie swap, packing lunch treats, or just want a warm batch of cookies.
Ingredients Needed
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- Butter – I always use unsalted butter when baking
- Light Brown Sugar
- Granulated Sugar
- Eggs
- All-Purpose Flour
- Old Fashioned Oats
- Baking Soda
- Salt
- Chocolate Chips – I use semi-sweet chocolate, but you can use whatever your favorite chips are
How to Make Oatmeal Chocolate Chip Cookies
- Cream Butter. Start with creaming the butter and both sugars together. You want to start with room temperature butter and cream for 2-3 minutes until it is soft and fluffy.
- Eggs. Beat in the eggs and vanilla until everything is well combined. You can beat on high to really incorporate the eggs.
- Dry Ingredients. Add in the flour, oats, baking soda, and salt get mixed in until it is just combined, you don’t want to over mix the batter, as soon as the white streaks disappear you are done.
- Mix-Ins. Fold in your chocolate chips or whatever mix-ins (see notes below for more ideas), until they are incorporated.
- Chill. This step is optional, but I like to re-firm up the butter so you get the thickest cookies.
- Bake. Scoop balls of dough onto a baking sheet and bake for about 10 minutes until they are just set and golden brown.
- Cool. Let them cool on the pan for a few minutes until they look more set on top, and then put them on a wire rack to cool completely.
Recipe Tips & Tricks
- Under Bake. The trick to the best cookies is always to slightly under bake them. If you over bake a cookie in the oven, by the time you get it out and off the tray it is going to be even more over baked and completely dry. So you want to take them out of the oven when they aren’t totally done, just the edges are set.
- Mix-Ins. Mix up your cookies and use something other than chocolate. See the notes below for more mix-in ideas.
- Oats. The recipe calls for old fashioned oats. This helps them stay thick and chewy. If gives you a little more to bite into, which gives it the chewy texture that I love. You can use quick cooking oats and the recipe works, the texture just changes slightly. Your cookies will be a little flatter and not quite as chewy
Storage
Store cooled cookies in an airtight container at room temperature for 4-5 days.
Freezing
The easiest way to freeze cookie dough is to scoop balls of dough onto a baking sheet and put it directly in the freezer for a couple of hours or until the dough is frozen. Then remove and place the balls of dough in a freezer safe bag. This can store in the freezer for about 3-4 months.
To bake let the balls of dough sit on the counter while the oven is preheating and then just add 1 minute to the baking time. Fresh baked cookies any night of the week!
These Oatmeal Chocolate Chip Cookies freeze really well once they are baked as well. Just let them cool completely and store in an air tight container in the freezer for 2-3 months.
Oatmeal Cookies Mix-Ins
This Oatmeal Cookie base is very basic and perfect for whatever you want to mix in. They are so soft and chewy it is the perfect cookie when you are craving something sweet!
You want to use the same amount called for in the recipe, but you really can get creative.
- Raisins
- Dried Cranberries
- White Chocolate
- Dark Chocolate
- Nuts – walnuts, pecans, peanuts
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