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Learn how to make the best oatmeal chocolate chip cookies with a soft, chewy center and perfectly crunchy edges. This easy, foolproof recipe is packed with rolled oats and plenty of semi-sweet chocolate chips for a delicious treat every time.

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Why you'll love this recipe
Ingredient You Need
How to Make Chewy Oatmeal Chocolate Chip Cookies
Tips for best results
Storage instructions
Variations & Substitutions
Recipe Questions
More Cookie Recipes
Chewy oatmeal chocolate chip cookies

If you love chocolate chip cookie recipes and dream of adding a dose of oatmeal to them for the feeling of eating healthier then you must try these chewy Oatmeal Chocolate Chip Cookies.

Everything we love about a good homemade cookie, a soft chewy heart and crispy edges with all the flavor of rolled oats and chocolate chips.

Oatmeal adds great texture and flavor as well as nutritional value to these oatmeal chocolate chip cookies. They are rich in fiber, perfect for the digestive system, filling, and perfect for any occasion, breakfast or snack or as a great dessert with vanilla ice cream.

Why you'll love this recipe

Perfect Texture: These cookies offer the ideal balance of a soft, chewy center and crispy edges, making each bite satisfying and irresistible.
Rich Chocolate Flavor: Loaded with semi-sweet chocolate chips, every cookie is bursting with rich, chocolatey goodness that pairs perfectly with the hearty oats.
Easy and Foolproof: This simple recipe is easy to follow and guarantees delicious results every time, making it a go-to treat for any occasion.

Looking for more Oatmeal recipes? Give these a try: Breakfast seed cookies, Overnight oats with almond milk, Oatmeal porridge, Homemade granola, Oatmeal chocolate chip cookies dough truffles, Crunchy chocolate granola, No bake energy balls

Ingredient You Need

You need these ingredients to make these Oat chocolate chip cookies:

Butter: Use unsalted butter, softened but not melted. Brown butter can be used for extra flavor.
Sugars: A mix of white granulated sugar and light brown sugar adds flavor. Dark brown sugar works too if you prefer.
Vanilla Extract & Salt: Essential for enhancing the overall flavor.
Egg: Should be at room temperature.
Flour: All-purpose flour, measured with a scale for accuracy to avoid adding too much.
Oats: Use rolled oats (old-fashioned oats), preferably organic, instead of quick oats.
Baking Soda: Helps achieve soft and chewy cookies; can be substituted with baking powder if needed.
Chocolate Chips: Use semisweet or milk chocolate chips, or chop up a bar of baking chocolate into chunks.

How to Make Chewy Oatmeal Chocolate Chip Cookies

Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!

Step 1: In a large bowl, combine softened butter, brown sugar, and granulated sugar. Mix with an electric or stand mixer for 2-3 minutes until smooth.

Step 2: Add vanilla extract and the room-temperature egg. Beat on medium speed for about a minute until well combined.

Step 3: Gradually add the flour, rolled oats, baking powder (or baking soda), and salt to the wet ingredients. Gently mix with a wooden spoon or spatula until just combined.

Step 4: Stir in the mini chocolate chips until the dough is well mixed and slightly sticky. If the dough is too sticky, add a bit more flour or chill it in the fridge for easier handling.

Medium bowl with chocolate chip and cookies batter

Bake cookies

Step 5: Scoop the dough into evenly sized balls using an ice cream scoop or your hands. Place them on a baking sheet lined with parchment paper, and press a few dark chocolate chips on top.

Step 6: Preheat the oven to 350°F (180°C) and bake the cookies for 12 to 14 minutes until lightly browned. Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Tips for best results

Measure Ingredients Accurately: Use a kitchen scale to measure ingredients, especially flour, to avoid adding too much and making the cookies dry.
Use Rolled Oats: For the best texture, use rolled (old-fashioned) oats instead of quick oats. They provide a heartier, chewier bite.
Chill the Dough: Refrigerate the dough for at least 30 minutes before baking to prevent the cookies from spreading too much and to enhance the flavor.
Don’t Overmix: Once you add the dry ingredients, mix just until combined to avoid tough cookies.
Let Them Cool on the Baking Sheet: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up while staying chewy inside.

Storage instructions

Cooling: Store leftover oatmeal cookies in an airtight container at room temperature for up to 1 week. They’ll stay crisp and chewy, and you can warm them up in the microwave for extra chewiness.

Freezing: Once completely cooled, wrap the cookies in freezer bags or store them in a container. They’ll keep in the freezer for up to 3 months.

Variations & Substitutions

Coconut Oatmeal Cookies: Mix in shredded coconut for a tropical twist that adds both texture and sweetness.
Dried Fruit: Stir in raisins, dried cranberries, or dried cherries for a chewy, fruity addition.
Nutty Delight: Add chopped walnuts, pecans, or almonds to the dough for extra crunch and flavor.
Coffee Cookies: Add instant coffee powder or espresso powder for a rich coffee flavor, just like these espresso chocolate chip cookies.
Spiced Oatmeal Cookies: Add a dash of cinnamon, nutmeg, or ginger for a warm, spiced flavor.
Peanut Butter Oatmeal Cookies: Swap some of the butter for creamy peanut butter to add a rich, nutty taste.
Double Chocolate Chip Cookies: Add cocoa powder or use dark chocolate chips for an extra chocolatey experience like these double chocolate chip cookies.

Recipe Questions

Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture will be slightly different. Rolled oats give a heartier, chewier texture, while quick oats create a softer cookie.

How can I make my cookies chewier?
To make your cookies chewier, slightly underbake them, and let them cool on the baking sheet. You can also add an extra egg yolk for more moisture.

Why did my cookies spread too much?
Cookies may spread if the dough is too warm or if there’s too much butter. Chill the dough before baking and make sure your butter is softened, not melted.

How do I prevent my cookies from being too dry?
Ensure you measure your flour accurately, preferably with a scale. Overmixing the dough can also lead to dry cookies, so mix just until the ingredients are combined.

What kind of chocolate chips work best?
Semi-sweet chocolate chips are a classic choice, but you can also use milk chocolate, dark chocolate, or even a mix of different types for varied flavors.

I hope you love this oatmeal chocolate chip cookie recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

Chewy Oatmeal Chocolate Chip Cookies