The Best Oatmeal Chocolate Chip Cookies
on Feb 06, 2020, Updated May 28, 2026
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These classic oatmeal chocolate chip cookies are soft, chewy, buttery, and loaded with chocolate chips in every bite. They’re the perfect balance of hearty oats and semi sweet chocolate, making them a family favorite for dessert, lunchboxes, or a quick treat after school. Easy to make with simple pantry ingredients, these cookies stay soft for days and freeze beautifully too!
Why You’ll Love These Cookies
- Soft and chewy texture
- Classic bakery-style flavor
- Made with simple pantry staples
- Perfect for meal prep or freezing
- Family-approved and kid-friendly
- Great for holidays, bake sales, or everyday treats
Ingredients
- Butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Old-fashioned rolled oats
- Salt
- Baking powder
- Baking soda
- Chocolate chips
Ingredient Notes & Substitutions
Brown sugar: Adds moisture and chewiness to the cookies.
Old-fashioned oats: Give these cookies the best chewy texture. Quick oats can work but will create a softer cookie.
Chocolate chips: Semi-sweet chips are nostalgic in these to me, but milk or dark chocolate work great too.
Butter: Make sure it’s softened, not melted, for the best texture.
Recipe Tips
- Do not overbake. The tops of the cookies should just be starting to crack and the centers should still look raw when removed from the oven. Trust me.
- Let your cookies cool for at least 1 minute on the cookie sheet before transferring to a cooling rack or counter.
- For thicker cookies, chill the dough for 30–60 minutes before baking.
- Sprinkle a tiny bit of flaky sea salt on top after baking for a bakery-style finish.
- Use a cookie scoop or weigh your dough balls for evenly sized cookies.
Storage Tips
Store cookies in an airtight container at room temperature for up to 5 days.
Freezing Instructions
- Freeze baked cookies: Store in a freezer-safe bag for up to 3 months.
- Freeze cookie dough: Scoop dough balls onto a tray, freeze, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes.
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Oatmeal Chocolate Chip Cookies
Equipment
Ingredients
- 1 cup butter, softened (not melted)
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 1/2 cups old-fashioned rolled oats
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
Instructions
- In a large mixing bowl or stand mixer cream together the butter and sugars. Add the eggs & vanilla. Mix until smooth.
- Add the oats to a blender and blend partially (Pulse a couple times leaving some oats whole for extra chew)
- In a separate bowl, combine the flour, oats, salt, baking powder, and baking soda.
- Slowly mix the dry ingredients into the wet ingredients. Do not over stir.
- Stir in the chocolate chips.
- Gently roll cookie dough (45g) onto a medium sized ball and place on a baking sheet. Bake at 350 F for 9-11 min. on center rack. If you use 2 racks, switch the cookie sheets half way through cooking. Cookies will harden up as they cool, so don't overcook them.
OMGoodness, I grew up on Mrs. Fields cookies in the malls in Miami! Thank you so much, I am learning the macros and have the MyFitness app. I am enjoying Facebook and emails. Thank y’all