The Ultimate Soft and Chewy Oatmeal Chocolate Chip Cookie Recipe

Oatmeal chocolate chip cookie recipe is a favorite snack for many people. These cookies combine the hearty texture of oats with the sweet melt of chocolate. Many people think making a soft cookie is hard, but it is actually very simple when you use the right balance of butter and sugar. I have spent years baking in professional kitchens, and I found that the secret to a great cookie is patience. You do not need fancy tools or expensive ingredients to make a batch that tastes better than a bakery.

This recipe uses basic pantry items that you likely already have. It focuses on creating a thick, soft center with slightly crisp edges. You will learn how to mix the dough so it does not spread too much in the oven. Kids love these cookies because they are sweet, and adults love them because the oats add a nice chew. Making cookies is a great way to spend time in the kitchen. Follow these steps to create a delicious treat that stays soft for days.

Reasons to Try This Oatmeal Chocolate Chip Cookie Recipe

There are many reasons to bake these cookies today. First, the texture is perfect. The oats provide a satisfying chew that makes the cookie feel substantial. Second, the flavor is balanced. We use both white sugar and brown sugar. The brown sugar has molasses, which gives the cookies a deep, caramel-like taste.

These cookies are also very sturdy. You can pack them in a lunchbox or take them on a picnic without them breaking into crumbs. Unlike some thin cookies, these stay thick. I remember baking these for my daughter’s school bake sale. They were the first items to sell out because they looked so plump and full of chocolate. Another great feature is that the dough keeps well. You can make it ahead of time and bake it when you are ready for a warm snack.

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Ingredients Notes

Choosing high-quality ingredients makes a big difference in how your cookies taste.

• Butter: Use unsalted butter so you can control the salt level. Make sure it is soft but not melted. If the butter is oily, your cookies will be flat.
• Oats: Use “Old Fashioned” rolled oats. Do not use instant oats or steel-cut oats. Rolled oats give the cookie the best chewy texture.
• Brown Sugar: Use light brown sugar and pack it firmly into your measuring cup. This provides moisture.
• Chocolate Chips: Semi-sweet chocolate chips are the standard choice. They provide a good balance against the sweet dough.
• Vanilla Extract: Real vanilla extract tastes much better than imitation vanilla. It adds a warm aroma to the kitchen.
• Flour: All-purpose flour works best here. It provides the structure needed to hold the oats and chocolate.

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How to Make This Oatmeal Chocolate Chip Cookie Recipe

Follow these steps carefully to get the best results.

1. Step 1: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat.
2. Step 2: Put 1 cup of softened butter, 1 cup of packed brown sugar, and 1/2 cup of white sugar in a large bowl. Mix them together until the mixture looks creamy and pale.
3. Step 3: Add 2 large eggs and 1 tablespoon of vanilla extract to the bowl. Mix again until everything is smooth.
4. Step 4: In a separate medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt.
5. Step 5: Slowly pour the dry flour mixture into the wet butter mixture. Stir with a spoon until you no longer see white streaks of flour.
6. Step 6: Fold in 3 cups of rolled oats and 1 1/2 cups of semi-sweet chocolate chips. Stir until they are spread evenly through the dough.
7. Step 7: Use a spoon or a cookie scoop to drop rounded tablespoons of dough onto the baking sheet. Space them 2 inches apart.
8. Step 8: Bake for 10 to 12 minutes. The edges should be golden brown, but the centers should still look slightly soft.
9. Step 9: Let the cookies sit on the hot baking sheet for 5 minutes. This helps the centers firm up.
10. Step 10: Move the cookies to a wire rack to cool completely.

What You Must Know About This Recipe

You must not overbake these cookies. If you wait until the middle looks hard, the cookie will be dry once it cools. Take them out when the middle still looks a little bit undercooked. The heat from the pan finishes the job.

Also, check your baking soda. If your baking soda is older than six months, your cookies might not rise correctly. To test it, put a little bit of baking soda in a bowl and add a drop of vinegar. If it bubbles a lot, it is still good. If it does not bubble, buy a new box. Finally, do not skip the salt. Even though these are sweet cookies, salt helps bring out the flavor of the chocolate and the oats.

Helpful Tips

• Room Temperature Eggs: Take your eggs out of the fridge 30 minutes before you start. Warm eggs mix into the butter more easily than cold eggs.
• Measure Flour Correctly: Do not scoop the flour directly with the measuring cup. This packs the flour down and makes the cookie dry. Instead, spoon the flour into the cup and level it off with a knife.
• Chill the Dough: If your kitchen is very hot, put the dough in the fridge for 30 minutes before baking. This prevents the cookies from spreading too thin.
• Uniform Size: Use a cookie scoop so every cookie is the same size. This ensures they all finish baking at the same time.

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Variations and Substitutions

You can change this recipe to fit your taste. If you do not like semi-sweet chocolate, you can use milk chocolate chips or dark chocolate chunks. Some people like to add 1/2 cup of chopped walnuts or pecans for extra crunch.

If you want a fruitier cookie, replace half of the chocolate chips with raisins or dried cranberries. For a gluten-free version, use a “1-to-1” gluten-free flour blend and ensure your oats are certified gluten-free. If you do not have butter, you can use coconut oil, but the cookies will have a slight coconut flavor and a different texture.

Serving Suggestions

Serve these cookies with a cold glass of milk. The milk cuts through the sweetness and makes a perfect afternoon snack. You can also crumble a warm cookie over vanilla ice cream for a quick dessert.

If you are hosting a party, place the cookies on a wooden platter with fresh strawberries and apple slices. For a special treat, make “cookie sandwiches” by putting a scoop of frosting or peanut butter between two cooled cookies.

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Storage and Reheating

Store your cookies in an airtight container or a plastic bag. They will stay fresh at room temperature for up to 5 days. To keep them extra soft, put a slice of white bread in the container with the cookies. The cookies will absorb the moisture from the bread.

If you want to store them longer, you can freeze the baked cookies for up to 3 months. When you want to eat one, let it thaw on the counter. To get that “just out of the oven” feel, reheat a cookie in the microwave for 10 seconds. This softens the chocolate and makes the oats chewy again.

Nutrition Facts (Per Serving)

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The Ultimate Soft and Chewy Oatmeal Chocolate Chip Cookie Recipe

Learn how to make a soft and chewy oatmeal chocolate chip cookie recipe that stays fresh for days. This simple guide uses basic ingredients for perfect results.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course cookies, Dessert

Cuisine American

Servings 24 cookies

Calories 190 kcal

Ingredients

  

• 1 cup unsalted butter softened
• 1 cup light brown sugar packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups old fashioned rolled oats
• 1 1/2 cups semi-sweet chocolate chips

Instructions

 

• Preheat oven to 350°F.
• Cream butter and sugars together.
• Mix in eggs and vanilla.
• Whisk dry ingredients in a separate bowl.
• Combine wet and dry ingredients.
• Fold in oats and chocolate chips.
• Drop spoonfuls onto a baking sheet.
• Bake for 10-12 minutes.
• Cool on the pan for 5 minutes before moving to a wire rack.

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