In this article: These oatmeal chocolate chip cookies are an easy-to-make homemade cookie recipe. Packed with hearty oats and chocolate chips, they will quickly become a family favorite!
Last night, I decided it was time to whip up a batch of our family’s favorite chewy oatmeal chocolate chip cookies.
This recipe is easy to make, and it is by far the one we’ve made the most over the years.
Recipe for Soft & Chewy Oatmeal Chocolate Chip Cookies
Ingredients needed for this homemade chocolate chip cookie recipe:
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup butter
- 2 eggs
- 1 cup oatmeal
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 package chocolate chips (12 oz., or 2 cups)
Step by Step Instructions
1. Using a stand mixer (or hand mixer), cream together the sugars and butter until smooth and fluffy. Then mix in the eggs and vanilla.
My original recipe for these cookies is very old and didn’t come with any instructions other than “mix all together”.
I’ve developed my own system over the years.
2. In a seperate bowl, stir together all the dry ingredients. Then, add slowly to the creamed mixture.
The oatmeal in this recipe can be either quick oats or rolled oats.
For a soft and chewy cookie, rolled oats would be best.
However, rolled oats could be used if that’s all you have!
3. Stir in the chocolate chips with a large spoon after the rest of the cookie mixture has been mixed.
Then, drop by tablespoon fulls on a parchment lined baking sheet.
4. Bake at 350 degrees for 10 minutes – or until they are just a hint of golden brown on the bottom.
5. Cool them just a few minutes on the baking sheet after pulling them out of the oven, and then transfer to a cooling rack to cool fully.
How to make these Oatmeal Chocolate Chip Cookies soft and chewy
Pro-tip! If you want soft and chewy cookies, don’t overbake them! Take the cookies out of the oven when they have the tiniest shade of golden brown starting to form when you lift one up and peek on the bottom.
How to store Chocolate Chip Cookies so they stay soft and chewy
Store completely cooled cookies in an air tight container or zip loc bag in order for them to stay soft. If they won’t be eaten within a few days, store the container full in the freezer.
When ready to eat thaw completely, or zap for just a few seconds in the microwave for a “just out of the oven” tasting warm cookie.
Variations to this recipe:
- Adding different “treats” inside ~ like M & Ms, or different flavors of chips adds variety to the recipe. This time I added both milk & white chocolate chips.
- Substitute raisens for the chocolate chips for oatmeal raisen cookies.
- Parchment paper has become one of my favorite kitchen luxuries. I just plop a piece on each pan and drop the cookies on top. The paper can be used over and over again and makes clean up so much easier!
- If you have kids in school, these cookies freeze really well to have on hand for lunches. Freeze first on a cookie sheet, and then stack them in ziploc bags. They won’t stick together that way!
Equipment used for this recipe
I used all my basic tools for this cookie recipe. To see all my kitchen recommendations, check out my Amazon Store Kitchen favorites.
For More Homemade Cookie Recipes, check out these family favourites:
- Rolled Sugar Cookies,
- Peanut Butter Chocolate Chip Cookies
- Caramel Chocolate Crispy Rice Bars
- Soft Snickerdoodle Cookies with Caramel Bits
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