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A stack of oatmeal chocolate chip cookies cut in half with melted chocolate running down the front.
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4.93 from 107 votes

Soft and Chewy Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies are packed with oats, chocolate chips, and incredibly soft and chewy. These cookies are easy to make and delicious!
Course Dessert
Cuisine American
Keyword cookies, oatmeal cookies
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings 24 cookies
Author Danielle


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


  • Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  • In a medium-sized mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, light brown sugar, and granulated sugar together for 1-2 minutes or until well combined.
  • Mix in the egg and vanilla extract, stopping to scrape down the sides of the bowl as needed.
  • Add the dry ingredients and mix on low speed until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough. Cover tightly and refrigerate for at least 30 minutes.
  • Using a 1.5 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press down each ball of cookie dough to slightly flatten them.
  • Bake at 350°F (177°C) for 10-13 minutes or until the tops of the cookies are set.
  • Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer the cookies to a wire rack to cool completely.


Store cookies in an airtight container on the counter for up to one week.
Oats: I suggest using old-fashioned rolled oats for a chewier texture in these cookies. If you don't have any, you can use quick oats, but keep in mind that the texture won't be quite the same.
Butter: If you only have salted butter on hand, reduce the salt in these cookies to a tiny pinch.
To prepare ahead of time: Cookie dough may be prepared 2-3 days in advance, covered tightly, and refrigerated. If the cookie dough is too cold to scoop, let it sit at room temperature for 20 minutes and then scoop the cookie dough.
Freezing Instructions: Scoop the cookie dough onto a baking sheet lined with parchment paper, roll each ball of dough, and gently press each one down to slightly flatten them, then freeze them. Once the cookie dough is frozen, store it in a freezer bag or container in the freezer for up to 3 months. To bake the cookie dough from frozen, add an additional 1-2 minutes of baking time if needed.
Baked cookies will freeze well for up to 3 months in a freezer bag or container, thaw to room temperature before serving.