introduction

These Soft & Chewy Oatmeal Chocolate Chip Cookies are warm, tender, and full of chocolate in every bite. They bake up with a soft center and slightly crisp edges. The oats add a gentle chew that makes each cookie feel homey and satisfying. If you like cookie recipes with heart and simple steps, you will enjoy this one. For a different but related cookie idea, try the Almond Butter Chocolate Chip Cookies for a nutty twist on chocolate chip cookies.

Why You’ll Love This Soft & Chewy Oatmeal Chocolate Chip Cookies

You will love these cookies because they balance soft centers and chewy oats with melty chocolate chips. The dough has a touch of molasses and brown sugar to give a deeper, richer flavor. They hold their shape well and bake evenly in a standard oven. The cookies are easy to portion with a scoop and they taste great warm or at room temperature. They also last well for several days when stored right, so you can make a big batch and enjoy them for a while.

Why Make This Recipe

Make this recipe when you want a reliable, no-fuss cookie that still feels a little special. The steps are straightforward and use common pantry ingredients. The recipe does not need complicated equipment — a mixer helps but you can mix by hand if needed. These cookies are perfect for an after-school snack, a simple dessert, or to bring to a small gathering. They also freeze well, so you can bake ahead and thaw when you want fresh cookies.

What You Need for Soft & Chewy Oatmeal Chocolate Chip Cookies

You need basic tools and ingredients. For tools, have a medium mixing bowl, a large mixing bowl or mixer, a paddle or spoon, a cookie scoop or tablespoon, a rimmed baking sheet, and parchment paper or silicone mats. For ingredients, use fresh baking soda and salt, room-temperature eggs and butter, and old-fashioned rolled oats (not quick oats). Semi-sweet chocolate chips make these classic, but you can mix in other chips or chopped chocolate if you like. Make sure the butter is soft to room temperature so it creams well with the sugars.

How to Make Soft & Chewy Oatmeal Chocolate Chip Cookies

Mix dry ingredients. In a medium bowl, whisk together the flour, ground cinnamon (if using), baking soda, and salt. Set this bowl aside so the dry mix is ready.
Cream butter and sugars. In a large bowl, beat the softened butter, packed brown sugar, and granulated sugar on medium-high speed until they are creamed and smooth, about 3 minutes. The mixture should look lighter and slightly fluffy.
Add eggs and flavor. Add the room-temperature eggs, molasses, and vanilla extract to the creamed butter and sugars. Beat on high speed until the mix is combined, about 1 minute. Scrape the sides and bottom of the bowl and beat again briefly so everything is mixed well.
Combine wet and dry. Turn the mixer to low and add the dry flour mixture. Mix until just combined and no dry streaks remain.
Add oats and chips. Stir in the old-fashioned rolled oats and the semi-sweet chocolate chips. The dough will be thick and sticky at this point.
Chill the dough. Cover the dough and refrigerate for at least 45 minutes and up to 4 days. If you chill longer than a few hours, allow the dough to sit at room temperature for at least 30 minutes before scooping so it is easier to shape.
Preheat and line pans. Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
Scoop and bake. Use a medium cookie scoop (about 2 tablespoons or 40g) to portion dough. Place scoops about 3 inches apart on the baking sheets. Bake for 13–14 minutes, or until the edges are lightly browned. The centers will still look soft.
Cool and finish. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer to a cooling rack to cool completely. While still warm you can press a few extra chips into the tops and sprinkle with flaky sea salt if you like.
Store or serve. Cookies keep covered at room temperature for up to 1 week.

Ingredients:

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1 teaspoon ground cinnamon (optional)
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, at room temperature
1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
2 teaspoons pure vanilla extract
3 cups (255g) old-fashioned whole rolled oats
1 and 3/4 cups (315g) semi-sweet chocolate chips
optional: flaky sea salt for sprinkling

Best Ways to Serve Soft & Chewy Oatmeal Chocolate Chip Cookies

Serve these cookies warm with a glass of cold milk for a classic treat. They are also great with coffee or tea for an afternoon pick-me-up. For a dessert plate, serve a warm cookie with a scoop of vanilla ice cream for a quick cookie à la mode. You can make cookie sandwiches by spreading peanut butter, Nutella, or frosting between two cookies. For gatherings, arrange them on a simple platter and they will disappear quickly.

How to Store Soft & Chewy Oatmeal Chocolate Chip Cookies

Let cookies cool fully before storing. Keep them in an airtight container at room temperature for up to one week. If you want to keep them longer, freeze baked cookies in a single layer on a baking sheet until firm, then move them to a freezer-safe bag or container. They will keep up to three months in the freezer. To thaw, leave them at room temperature for 20–30 minutes or warm them briefly in a low oven for a fresh-baked feel. You can also freeze the cookie dough balls on a tray, then store them in a bag and bake from frozen; add a couple of minutes to the bake time.

Easy Tips to Make Soft & Chewy Oatmeal Chocolate Chip Cookies

Use old-fashioned rolled oats for the best chew; quick oats change the texture.
Let the butter come to room temperature so it creams smoothly with the sugars.
Chill the dough for at least 45 minutes to help the cookies hold shape and develop flavor.
If you like a chewier cookie, underbake by a minute or two so the center stays soft.
Press extra chocolate chips on top right after baking for a pretty look.
Sprinkle a little flaky sea salt on top to balance the sweetness if you like a slight savory note.

Try These Variations of Soft & Chewy Oatmeal Chocolate Chip Cookies

Add 1/2 cup chopped nuts such as walnuts or pecans for extra texture.
Swap half the chocolate chips for dark chocolate or white chocolate chips for a different flavor.
Stir in 1/2 cup raisins or dried cranberries to make oatmeal raisin-chocolate cookies.
Add 1/2 teaspoon ground ginger or a pinch of nutmeg for a warm spice twist.
Use mini chocolate chips for more evenly distributed chocolate in every bite.
Replace the molasses with maple syrup for a milder flavor note (reduce other liquid slightly if needed).

Common Questions About Soft & Chewy Oatmeal Chocolate Chip Cookies (Minimum 3 FAQs)

Q: Can I use quick oats instead of old-fashioned oats?
A: Quick oats will work, but the cookie texture will be different. Quick oats absorb more liquid and make a softer, less chewy cookie. Old-fashioned rolled oats give the best chew and structure.

Q: Can I make the dough ahead of time?
A: Yes. You can refrigerate the dough for up to 4 days. Let it sit at room temperature for about 30 minutes before scooping if it becomes very firm. You can also freeze scooped dough balls for up to 3 months and bake from frozen, adding a few extra minutes to the bake time.

Q: Why did my cookies spread too much?
A: Too-soft butter or too-warm dough can cause over-spreading. Make sure the butter is room temperature, not melted, and chill the dough if your kitchen is warm. Also check your baking soda amount and that your measuring of flour is correct (spoon and level the flour).

Q: Can I reduce the sugar?
A: You can try reducing the granulated sugar slightly, but sugar affects texture and spread. Reducing too much can make the cookies drier and less chewy. Try cutting the granulated sugar by 2 tablespoons first and test one batch.

Q: How can I make the cookies thicker?
A: Chill the dough longer so it firms up before baking. You can also reduce the baking time a little so the cookies do not flatten fully. Using a slightly larger scoop will make thicker cookies as well.

Final Thoughts

These Soft & Chewy Oatmeal Chocolate Chip Cookies are a simple, reliable recipe that gives you soft centers and chewy oats with plenty of chocolate. They use easy-to-find ingredients and a clear method that works for home bakers of all levels. With small changes you can make them your own, and they store and freeze well so you can enjoy them later.

Ready to Give It a Try?

Gather your ingredients, chill the dough, and bake a batch today. These cookies are friendly to make and great to share. Enjoy the warm, chewy bites and the simple pleasure of homemade cookies.

Soft & Chewy Oatmeal Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: nobakedessertsrecipes_admin
Total Time: 59 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Soft & Chewy Oatmeal Chocolate Chip Cookies are warm, tender, and full of chocolate in every bite with a soft center and slightly crisp edges.

Ingredients

Scale

1 and 1/2 cups (188g) all-purpose flour, spooned & leveled
1 teaspoon ground cinnamon (optional)
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (226g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, at room temperature
1 Tablespoon (15ml) unsulphured or dark molasses
2 teaspoons pure vanilla extract
3 cups (255g) old-fashioned whole rolled oats
1 and 3/4 cups (315g) semi-sweet chocolate chips
Optional: flaky sea salt for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, whisk together the flour, ground cinnamon (if using), baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, packed brown sugar, and granulated sugar on medium-high speed until creamed and smooth, about 3 minutes.
Add the eggs, molasses, and vanilla extract to the creamed mixture. Beat on high speed until combined, about 1 minute.
Turn the mixer to low and add the dry flour mixture. Mix until just combined and no dry streaks remain.
Stir in the old-fashioned rolled oats and the semi-sweet chocolate chips until well combined.
Cover the dough and refrigerate for at least 45 minutes and up to 4 days.
Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
Use a medium cookie scoop to portion dough, placing scoops about 3 inches apart on the baking sheets.
Bake for 13–14 minutes until the edges are lightly browned.
Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Press a few extra chocolate chips into the tops while still warm and sprinkle with flaky sea salt for added flavor.

Prep Time: 45 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 10g
Sodium: 200mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 2g
Cholesterol: 30mg