Oatmeal Chocolate Chip Cookies: so soft & chewy! -Baking a Moment (2024)

These oatmeal chocolate chip cookies are so soft & chewy! An easy recipe that’s loaded with lots of melty dark chocolate and hearty oats.

Ok, I think we are really in the back-to-school swing of things now!

Are you ready? ‘Cause I’m about to bomb you with all the best cookie recipes!

After all, when I think back to school, I think COOKIES!

I’ve got tons of amazing cookie recipes here on Baking a Moment. They are one of my favorite things to make because they’re so quick and easy, and such a comforting treat!

Some of my favorites include these Homemade Oreos, these Soft Peanut Butter Chocolate Chip Cookies, and these Brookie Cookies.

And today I’m bringing you another favorite: Oatmeal Chocolate Chip Cookies.

These oatmeal chocolate chip cookies whip up in a snap and they’re so soft and chewy! Plus they’re loaded with melty dark chocolate and hearty oats. My younger son goes gaga for them, and I bet you will too!

HOW TO MAKE OATMEAL CHOCOLATE CHIP COOKIES

For this recipe, you just need a few pantry staples:

Butter
Brown Sugar
White Sugar
Eggs
Vanilla
Flour
Oats (I prefer old-fashioned oats)
Cornstarch (this will keep your cookies soft & tender)
Baking Soda
Salt
Chocolate Chips (I like to use dark chocolate but you can sub semi-sweet or milk)

Start by placing the butter and sugars together in a large mixing bowl.

Cream these together on medium-high speed for a FULL 5 minutes. This is a really important step because it incorporates air into the batter, which will help your cookies to be soft. You may need to stop to scrape down the bottom and sides of the bowl with a silicone spatula a few times, and you’ll notice that the mixture will become fluffy and very pale.

Now give the bowl another scrape, and add the egg, egg yolk, and vanilla. The extra egg yolk will keep these cookies moist. Stir these ingredients in until they’re well-combined.

Next, in go the dry ingredients. Flour, oats, cornstarch, baking soda, and salt to balance the flavors.

Stir these in just until *barely* combined. If you overwork the dough, the cookies could come out tough or they might not spread properly.

Fold in the chocolate chips. I really like to use bittersweet chocolate chips for this recipe- it just gives such an incredible flavor contrast!

There is no chilling involved with this recipe! So you can start scooping right away.

Drop balls of dough by the 1.5-tablespoonful, onto a parchment-lined baking sheet. Here’s a link to the right-sized scoop: 1.5-tablespoon cookie scoop, here is the kind of parchment I like for baking: Parchment Paper Sheets, and here is the kind of baking sheets I use: Bakers Half Sheet.

Pop these into the oven and bake until *just barely* beginning to turn golden around the edges. It’s best to pull them out of the oven when they’re still a bit underdone because they will continue to firm up and cook quite a bit as they sit on the baking sheet and cool.

GLUTEN-FREE OATMEAL CHOCOLATE CHIP COOKIES

These oatmeal chocolate chip cookies can be made gluten-free just by swapping out the flour for a gluten-free blend. Look for one that subs 1:1 for regular flour. Here are a few good options:

HOW TO MAKE SURE YOUR OATMEAL CHOCOLATE CHIP COOKIES BAKE UP SOFT & CHEWY

If you follow all of the instructions above, you will be amazed at how soft and chewy these cookies bake up!

Just remember to:

Cream the butter and sugar until REALLY pale and fluffy.
Use an extra egg yolk.
Add a little cornstarch.
Don’t overmix once the flour’s in.
Underbake them slightly.

And you should be good! But if you’re looking for more, be sure to sign up for my FREE email series: 5 Secrets for Baking Impossibly Soft Cookies. There’s tons more great info here!

It’s also important to scoop them to the right size (1.5 tablespoons) and measure the ingredients accurately. Here’s a quick guide on how to measure properly: How to Measure Ingredients for Baking.

HOW TO STORE OATMEAL CHOCOLATE CHIP COOKIES

These oatmeal chocolate chip cookies bake up soft and chewy, and they will STAY that way!

Just be sure to keep them in an airtight container so they don’t dry out. I like allow mine to fully cool, then stack them in a 1-gallon zip-top freezer bag.

HOW LONG WILL OATMEAL CHOCOLATE CHIP COOKIES KEEP?

These cookies will last for around 7 to 10 days at room temperature, a few weeks in the fridge, and several months in the freezer.

You can also scoop the dough onto a baking sheet, allow it to freeze until hard, then transfer it into a bag so you can bake just a few at a time. I do this a lot- my kids love to be able to eat warm cookies straight from the oven, whenever the craving strikes!

A few more of my favorite cookie recipes:

Soft Snickerdoodles
Monster Cookies
Peanut Butter Cookies

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5 stars (1 rating)

Oatmeal Chocolate Chip Cookies

Servings: 30

Prep Time: 20 minutes mins

Cook Time: 8 minutes mins

Total Time: 28 minutes mins

These oatmeal chocolate chip cookies are so soft & chewy! An easy recipe that's loaded with lots of melty dark chocolate and hearty oats.

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Ingredients

▢ 3/4 cup (170.25 g) unsalted butter,, softened
▢ 3/4 cup (165 g) light brown sugar , (loosely packed)
▢ 1/4 cup (50 g) granulated sugar
▢ 1 egg, (large)
▢ 1 egg yolk, (from a large egg)
▢ 1 1/2 teaspoons vanilla extract
▢ 1 1/2 cups (187.5 g) all-purpose flour
▢ 1 cup (81 g) old-fashioned oats
▢ 1/4 cup (32 g) cornstarch
▢ 1 teaspoon baking soda
▢ 3/4 teaspoon kosher salt
▢ 12 ounces (340.2 g) bittersweet chocolate chips

Instructions

Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.
Place the butter, brown sugar, and granulated sugar in a large mixing bowl, and cream together on medium-high speed for a FULL 5 minutes, scraping the bottom and sides of the bowl with a silicone spatula as needed.
Scrape the bottom and sides of the bowl with a silicone spatula, then stir in the egg, egg yolk, and vanilla until incorporated.
Add the flour, oats, cornstarch, baking soda, and salt, and mix together on low speed until just barely combined.
Fold in the chocolate chips, then scoop 1.5-tablespoons of dough at a time onto the prepared baking sheet, allowing about 2 to 3 inches in between (for spreading).
See Also
No Bake Cookies Recipe
Bake for 7 to 9 minutes, or until just barely beginning to turn golden around the edges (the cookies will still look quite wet towards the centers).
Allow to cool fully on the baking sheet.

Calories: 171kcal, Carbohydrates: 21g, Protein: 2g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 24mg, Sodium: 112mg, Potassium: 99mg, Fiber: 1g, Sugar: 11g, Vitamin A: 158IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 1mg

Cuisine: American

Course: Dessert, Snack

Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Allie

Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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10 CommentsLeave a Comment »

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10 comments

Terry — October 31, 2022 @ 10:14 am Reply

can I make a double batch at one time?

Allie {Baking A Moment} — November 4, 2022 @ 9:50 am Reply

As long as you can fit it all in your mixing bowl! Good luck!

Wendi — October 11, 2022 @ 9:44 pm Reply

Hi,
Even with choco chips oatmeal can be a bit boring. I wondered if there is anything (like cinnamon) that could be added. Or would that ruin it? Thanks

Allie {Baking A Moment} — October 14, 2022 @ 7:43 am Reply

I think that would be delicious!

Parveen Akhavan — February 20, 2022 @ 7:39 am Reply

Thank you very much for good recipes Allie. What can we substitute for sugars

Allie {Baking A Moment} — February 23, 2022 @ 11:29 am Reply

Any sugar substitute that can swap 1:1 for regular granulated sugar. Good luck!

Marsha Jo — November 9, 2020 @ 2:53 pm Reply

My husband loves oatmeal raisin cookies. I made these to freeze for Christmas cookie plates. He of course had to sample and he loved them. Am going to make another batch

Katie Webster — September 5, 2019 @ 7:49 pm Reply

Yay for back to school and cookies. This recipe looks too die for good Allie. I just forwarded it to my daughter in hopes she’ll make them for me this weekend!! Hope you’re well!

Allie {Baking A Moment} — September 6, 2019 @ 8:54 am Reply

So great to hear from you Katie! Hope you are well too. Have fun making cookies with your daughter, I hope you both enjoy!

Erin — September 5, 2019 @ 12:35 am Reply

I LOVE oatmeal chocolate chip cookies! I have this recipe I use from a Whitewater cookbook, and I have adapted it to include shredded coconut, chia seeds, and hemp hearts. Those additions give the cookies great flavour and texture! I do it all the time. And I have tried them with sliced almonds and pumpkin seeds and dried cranberries as well, and also white chocolate in place of the semisweet chocolate. They’re so good, and a little different from a typical oatmeal chocolate chip cookie!