Chewy Chocolate Chip Oatmeal Cookies Recipe

There’s nothing quite like the comforting taste of a freshly baked batch of chewy chocolate chip oatmeal cookies. With a perfect mix of oats, rich chocolate chips, and a soft, chewy texture, this is tried-and-true family favorite of ours. If you’re looking for the best chocolate chip oatmeal cookies that are easy to make and irresistibly delicious, you’ve found the right recipe!

It seems that many families have their favorite chocolate chip cookie recipe that they reach for over and over again. This is the one that was ours. I actually don’t even remember where the recipe originated from – probably a recipe from my bridal shower! – but it was the one that I made for our boys’ school lunches for years!! They always loved them (and still do).

Why You’ll Love This Chocolate Chip Cookie Recipe

• Soft & Chewy Texture – These cookies are baked to perfection with a slightly crisp edge and a chewy center.
• Simple Ingredients – No fancy ingredients needed—just pantry staples you likely already have!
• Perfect for Any Occasion – Whether for school lunches, afternoon snacks, or holiday treats, these cookies are always a hit.
• Freezer-Friendly – You can store and freeze them for later (instructions below!).
  

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 (I usually used quick rolled oats, but any will work)
• all-purpose flour
• baking soda
• baking powder
• chocolate chips

How to Make Chewy Chocolate Chip Oatmeal Cookies

• Cream the Butter & Sugars – In a stand mixer (or using a hand mixer), beat the brown sugar, white sugar, and butter until smooth and fluffy.
• Add Wet Ingredients – Mix in the eggs and vanilla until well combined.
• Combine Dry Ingredients – In a separate bowl, whisk together the flour, baking soda, baking powder, and oats.
• Mix It All Together – Slowly add the dry ingredients to the wet ingredients, mixing until fully incorporated.
• Stir in the Chocolate Chips – Use a large spoon or spatula to fold in the chocolate chips.
• Drop & Bake – Drop spoonfuls of cookie dough onto a parchment-lined baking sheet, spacing them about 3 inches apart. (A cookie scoop is helpful for this – or you can use a tablespoon.)
• Bake at 350°F for 10 minutes – The cookies should be just lightly golden on the bottom when done.
• Cool & Enjoy – Let them cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

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

To Store:

• Keep completely cooled cookies in an airtight container at room temperature for up to 5 days.
• For extra softness, place a slice of bread inside the container—the cookies will absorb the moisture and stay chewy!

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.
• 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

Pin It Now, Make It Later

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