Best Oatmeal Chocolate Chip Cookies Recipe

This Best Oatmeal Chocolate Chip Cookies recipe makes soft, chewy cookies loaded with just the right mix of oats and melty chocolate chips—the kind everyone loves fresh from the oven. This tried-and-true family favorite has been baked in our kitchen for years, tucked into school lunches and enjoyed warm with a glass of milk. Easy to make and always delicious, it’s the classic cookie recipe you’ll want to keep on repeat.

This tried-and-true family favorite has been baked in our kitchen for years, tucked into school lunches and enjoyed warm with a glass of milk. Easy to make and always delicious, it’s the classic cookie recipe you’ll want to keep on repeat.

Simple Ingredients for Chocolate Chip Oatmeal Cookies

For exact measurements and instructions, check out the full printable recipe card at the bottom of this post.

• brown sugar (light or dark brown sugar will work. I usually use light)
• white sugar
• butter (softened to room temperature)
• eggs (at room temperature)
• vanilla extract
• oatmeal (Old fashioned rolled oats make chewier cookies, but quick oats will work, too)
• all-purpose flour
• baking soda
• baking powder
• chocolate chips – I found mini semi-sweet chocolate chips work GREAT! They give a nice sprinkling of chocolate all throughout the cookie!

How to Make the BEST Oatmeal Chocolate Chip Cookies

(Exact & detailed directions are in the printable recipe card below.)

How to Store and Freeze These Cookies (Before or After Baking)

To Store:

• These cookies are at their finest in the first 2 days after baking (if just sitting in a covered airtight container on the counter). If you want to use them beyond that point, simply put them in the freezer.

To Freeze Baked Cookies:

• Allow cookies to cool completely before freezing.
• Place them in a single layer on a baking sheet and freeze for 1 hour.
• Transfer to a freezer-safe bag or container and store for up to 3 months.
• To enjoy, thaw at room temperature or microwave for 10-15 seconds to bring back the fresh-baked taste.

To Freeze Cookie Dough:

• Scoop dough onto a parchment-lined tray and freeze until firm (about 1 hour).
• Transfer frozen dough balls to a freezer bag and store for up to 3 months.
• When ready to bake, place frozen dough on a baking sheet and bake at 350°F for 12-14 minutes, no thawing needed!

To Freeze the Cookie Dough in a Log Shape:

• Shape the cookie dough into a log about 2 inches in diameter.
• Wrap the log tightly in plastic wrap, then place it in a freezer-safe bag or airtight container.
• Freeze for up to 3 months.
• When ready to bake, remove the log from the freezer and let it sit at room temperature for 5-10 minutes to slightly soften.
• Use a sharp knife to slice the dough into ½-inch thick rounds and place them on a baking sheet.
• Bake at 350°F for 12-14 minutes.

(My kids used to think this method created a batch of ‘frozen cookies’ they loved to sneak from the freezer before I could even bake them! 😉)

Tips & Tricks for the Best Chewy Chocolate Chip Oatmeal Cookies

• Use rolled oats for extra chewiness—quick oats will create a slightly different texture.
• Don’t overbake! Remove cookies from the oven when they are just barely golden brown on the bottom.
• Try different chocolate chips – mix semi-sweet, dark, milk, or even white chocolate for a fun variation. The mini chocolate chips worked so well in this recipe – spreading out the chocolate throughout the cookie so nicely!
• Add a little cinnamon for a warm, spiced twist!

Substitutions and Variations for this Chocolate Chip Cookie Recipe

• Oatmeal Raisin Cookies – Swap chocolate chips for raisins to make a classic oatmeal raisin cookie.
• Add Nuts – Chopped pecans or walnuts add great texture and flavor.
• M&M Cookies – Swap half the chocolate chips for M&Ms for a colorful twist.

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Other Favorite Cookie Recipes

• Rolled Sugar Cookies,
•   Peanut Butter Chocolate Chip Cookies
• Caramel Chocolate Crispy Rice Bars
• Soft Snickerdoodle Cookies with Caramel Bits

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