Oatmeal chocolate chip cookies with chewy centers, crisp edges, rolled oats, and melty chocolate chips.

oatmeal chocolate chip cookies stacked on a wooden board

These chewy oatmeal chocolate chip cookies are made with rolled oats and chocolate chips for a classic homemade cookie with the best soft and chewy texture.

This oatmeal chocolate chip cookie recipe is my easy homemade version for thick cookies with buttery flavor, crisp edges, and plenty of chocolate in every bite.

Why you’ll love this recipe

Soft and chewy: Thick cookies with tender centers and crisp edges.
Classic flavor: Rolled oats and chocolate chips are always a good match.
Easy recipe: Simple ingredients and a reliable homemade cookie dough.

Ingredient you need

Unsalted butter: softened, room temperature
Sugar: mix of white sugar and brown sugar
Egg: room temperature
Vanilla extract: for flavor
All-purpose flour: measured accurately
Rolled oats: old-fashioned oats for chewy texture
Baking soda: for soft cookies
Salt: to balance flavors
Chocolate chips: semi-sweet or dark

soft oatmeal chocolate chip cookies cut in half showing texture

Tips before you start

Measure flour properly: too much = dry cookies
Use rolled oats: for the best chewy texture
Chill the dough: helps keep cookies thick
Do not overmix: for soft, tender cookies
Slightly underbake: centers stay chewy

How to make oatmeal chocolate chip cookies

Cream softened butter with white and brown sugar until smooth and fluffy.

Add egg and vanilla, then mix until fully combined.

mixing bowl with ingredients for oatmeal chocolate chip cookies

Stir in flour, baking soda, salt, and rolled oats until just combined.

Fold in chocolate chips until evenly distributed.

Chill the dough for 20–30 minutes to keep cookies thick.

oatmeal cookie dough with chocolate chips in mixing bowl

Scoop dough balls onto a lined baking sheet, spacing them apart.

oatmeal chocolate chip cookie dough balls on baking sheet

Bake at 180°C (350°F) for 12–14 minutes until edges are golden and centers stay soft.

Cool on the baking sheet, then transfer to a rack to set completely.

baked oatmeal chocolate chip cookies on work surface

Storage

Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

Variations

Double chocolate: add cocoa powder or use dark chocolate chips
Nutty cookies: add walnuts or pecans for crunch
Raisin version: swap chocolate chips for raisins
Coconut twist: mix in shredded coconut
Spiced cookies: add cinnamon or nutmeg

Recipe Questions

Can I use quick oats?

Yes, but the texture will be softer and less chewy than with rolled oats.

Why are my cookies dry?

Too much flour or overbaking can make them dry. Measure carefully and slightly underbake.

Why did my cookies spread too much?

The dough was too warm. Chill before baking to keep them thick.

How to get chewy cookies?

Use more brown sugar and slightly underbake the cookies.

chewy oatmeal chocolate chip cookies with a bite taken out

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Oatmeal Chocolate Chip Cookies (Soft and Chewy)

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Author: Fadela
Total Time: 22 minutes
Yield: 12 cookies

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Description

Soft and chewy oatmeal chocolate chip cookies with crisp edges, made with rolled oats and plenty of chocolate chips (about 12 to 14 cookies).

Instructions

Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper.
In a large bowl, mix the softened butter with the brown sugar and granulated sugar using an electric mixer on medium speed for about 2 to 3 minutes until smooth and creamy.
Add the egg and vanilla extract, then mix again until fully incorporated.
Add the rolled oats, flour, baking soda, and sea salt, then mix with a spatula just until a soft and slightly sticky dough forms.
Stir in the chocolate chips until evenly distributed. If the dough feels too sticky, chill it in the refrigerator for about 30 minutes.
Scoop dough balls using an ice cream scoop or your hands and place them on the prepared baking sheet, spacing them about 5 cm apart.
Bake for 12 to 14 minutes until the edges are lightly golden and the centers are still soft.
Let the cookies cool on the baking sheet before transferring them to a wire rack to cool completely