Best Ever Soft and Chewy Oatmeal Chocolate Chip Cookies
There’s something about a warm oatmeal cookie fresh from the oven that feels like a hug from the past. These cookies are soft, chewy, and filled with melty chocolate chips and the cozy comfort of home. Whether you’re baking for someone you love or just need a quiet kitchen moment to yourself, these cookies are the sweet you’ll turn to again and again.
Why You’ll Love These Cookies
- Soft and chewy texture with perfectly crisp edges
- Sweetened with brown sugar for deep, cozy flavor
- Loaded with melty chocolate chips in every bite
- Easy to make with simple pantry ingredients
- No chilling required — quick prep for those cookie cravings
- Freezer-friendly for make-ahead treats anytime
- A timeless cookie recipe that brings people together
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, but the texture will be slightly less chewy. Rolled oats give that classic bite and structure.
Can I freeze the cookie dough?
Absolutely! Scoop the dough into balls and freeze on a baking sheet. Once frozen, store in a freezer bag. Bake from frozen—just add 1–2 minutes to the baking time.
Can I use other mix-ins?
Yes! Swap half the chocolate chips for raisins, chopped walnuts, or butterscotch chips. These cookies are very forgiving.
How do I store them?
Keep them in an airtight container at room temperature for up to 5 days. They also freeze beautifully for up to 2 months.
Best Ever Soft and Chewy Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon optional for warmth
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Add in the eggs and vanilla extract, beating until combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet, just until combined.
- Fold in the oats and chocolate chips by hand until evenly distributed.
- Optional: Chill dough for 30 minutes for thicker cookies.
- Scoop dough onto prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are lightly golden and centers look just set.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Recipe Notes
- For extra flavor, use a mix of dark and semi-sweet chocolate chips.
- Want a bakery-style look? Press a few chocolate chips on top of each dough ball before baking.
- Cookies stay soft for days when stored in an airtight container.
- Add ½ cup chopped walnuts or pecans if desired.
If you try these oatmeal chocolate chip cookies, I’d love to know what you think! 💗
Leave a comment below, rate the recipe, and tell me if you made any cozy changes or added your own twist. Your feedback makes my kitchen a little warmer every time.