Irrisistable Chocolate Chip Oatmeal Cookie Recipe

Indulge your taste buds in the comforting embrace of our tried and true soft and chewy chocolate chip oatmeal cookie recipe. This irresistible delight is a family favorite recipe that combines wholesome oats and decadent chocolate chips. With a soft and chewy texture, they will transport you to cookie heaven with each mouthful. Get ready to elevate your cookie game and experience the pure joy of savoring a warm, freshly baked chocolate chip oatmeal cookie fresh out of the oven.

Last night, I decided it was time to whip up a batch of our family’s favorite chewy oatmeal chocolate chip cookie recipe.  

This recipe is easy to make, and it is by far the one we’ve made the most over the years.

Soft & Chewy Oatmeal Chocolate Chip Cookie Recipe

chocolate chip oatmeal cookies on a cookie sheet

Ingredients needed for this homemade chocolate chip cookie recipe:

(A printable recipe card is provided below for your convenience.)

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup butter – softened to room temperature
  • 2 eggs – at room temperature
  • 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)

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. Here it is:

Step by Step Instructions for these soft & chewy chocolate chip cookies with oatmeal

  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.
  2. In a seperate bowl, stir together all the dry ingredients. Then, add the dry ingredients slowly to the wet ingredients, mixing until incorporated after each addition.
  3. Stir in the chocolate chips with a large spoon after the rest of the cookie mixture has been mixed.
  4. Drop the cookie dough by tablespoon fulls on a parchment paper lined baking sheet about 3 inches apart..
  5. Bake at 350 degrees for 10 minutes – or until they are just a hint of golden brown on the bottom.
  6. 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. 
close up of baked oatmeal chocolate chip cookies

What type of rolled oats or oatmeal should I use for these chocolate chip oatmeal cookies?

The oatmeal in this recipe can be either quick oats or rolled oats.

For a soft and chewy cookie, rolled oats would be best.

oatmeal chocolate chip cookies lined up on a cooling rack

Tips & Tricks

  • For a soft and chewy chocolate chip cookie, don’t overbake!
  • White chocolate chips, dark chocolate chips, semi-sweet chocolate chips can all be used for this cookie recipe. Or, you can mix and match your favorite chocolate chips together!
  • These cookies can be baked and frozen to use later – and kids love them in their school lunches!
baked oatmeal chocolate chip cookies on parchment paper

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 chocolate chip oatmeal cookie 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 cookie 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:

chocolate chip oatmeal cookies on a parchment paper lined cookie sheet

Chewy Oatmeal Chocolate Chip Cookies

Yield: 48
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 20 minutes
Total Time: 55 minutes

This old fashioned cookie recipe is easy to make. Packed with hearty oats and chocolate chips, they are soft and chewy - sure to become a favorite!


  • 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


  1. Preheat oven to 350 degrees.
  2. In a stand mixer,  cream together the sugars and butter until it is nice and smooth. Then add in the eggs and vanilla.
  3. Mix the dry ingredients (except the chocolate chips) in a bowl.
  4. Slowly add the dry ingredients to the creamed mixture with the mixer on low until the cookie dough is mixed together.
  5. Stir in the chocolate chips with a large spoon.
  6. Drop by tablespoons full on a parchment lined baking sheet.
  7. Bake at 350 degrees for 10 minutes or until just barely brown around the edges.
  8. Cool for a few minutes on baking sheet before transferring to a cooling rack to cool completely.
Nutrition Information:
Yield: 48 Serving Size: 1 grams
Amount Per Serving: Calories: 99Total Fat: 4gSaturated Fat: 3gUnsaturated Fat: 1gCholesterol: 18mgSodium: 71mgCarbohydrates: 14gSugar: 8gProtein: 1g

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