Golden on the edges, soft in the center, and packed with hearty oats and rich chocolate chips—these Soft and Chewy Oatmeal Chocolate Chip Cookies are the ultimate comforting treat. They offer that perfect homemade bakery feel, combining a slightly crisp exterior with a melt-in-your-mouth inside. The texture is everything you’d want from a cookie: a bit chewy, a bit tender, and loaded with flavor in every bite.

These cookies are ideal for any time of day—midday pick-me-ups, cozy desserts, or quick snacks with a cup of coffee or milk. They’re a crowd-pleaser at parties and perfect for making your kitchen smell like a warm hug. Whether you’re a seasoned baker or just starting out, this recipe is simple, quick, and nearly foolproof.

Ingredients for Soft and Chewy Oatmeal Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3 cups old-fashioned rolled oats
1 1/2 cups semisweet chocolate chips

Step 1: Cream the Butter and Sugars

In a large mixing bowl, use a hand mixer or stand mixer to beat together the softened butter, brown sugar, and granulated sugar. Mix on medium speed for 2–3 minutes until the mixture is light and fluffy. This step is key for that soft texture, so don’t rush it.

Step 2: Add Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each addition. Then pour in the vanilla extract and mix again until fully combined. This helps create a smooth and creamy base for your cookie dough.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients while mixing on low speed. Stir just until everything is incorporated—don’t overmix, or the cookies may become tough.

Step 4: Add Oats and Chocolate Chips

Fold in the rolled oats and chocolate chips with a spatula or wooden spoon. Make sure everything is evenly distributed throughout the dough, and try not to eat too much of it raw (though we totally get it!).

Step 5: Chill the Dough (Optional but Recommended)

For thicker, chewier cookies, cover the bowl with plastic wrap and chill the dough for 30 minutes to 1 hour. This helps the flavors develop and keeps the cookies from spreading too much while baking.

Step 6: Bake

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop out dough in heaping tablespoonfuls (or use a medium cookie scoop), spacing them about 2 inches apart on the sheet. Bake for 10–12 minutes, or until the edges are golden brown and the centers look slightly underdone.

Step 7: Cool and Enjoy

Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm, or store for later (if you can resist eating them all in one go).

Storage Instructions

To keep your Soft and Chewy Oatmeal Chocolate Chip Cookies tasting fresh and delicious:

Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 1 week. Place a slice of bread inside the container to help maintain their softness.
Freezing Baked Cookies: Allow cookies to cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a zip-top freezer bag or airtight container. They’ll keep for up to 3 months.
Freezing the Dough: Scoop dough into individual portions and freeze on a baking sheet. Store frozen dough balls in a zip-top bag. Bake directly from frozen—just add 1–2 extra minutes to the bake time.

Estimated Nutrition (Per Cookie – based on a batch of 24 cookies)

Calories: 210
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 28g
Sugar: 17g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg
Sodium: 110mg

Note: These values are approximate and may vary depending on the specific ingredients used.

Frequently Asked Questions

What type of oats should I use?

Old-fashioned rolled oats work best. They give the cookies that hearty texture. Avoid quick oats—they’ll make the cookies cakey and soft.

Can I use instant oats or steel-cut oats instead?

It’s not recommended. Instant oats lack texture, and steel-cut oats won’t soften properly during baking.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend and ensure your oats are certified gluten-free.

How do I make these cookies vegan?

Use vegan butter, a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water), and dairy-free chocolate chips. They’ll still turn out soft and delicious.

Can I add nuts?

Absolutely. Chopped walnuts or pecans are popular additions. Add about 1/2 to 3/4 cup for extra crunch.

Why are my cookies spreading too much?

You might have skipped chilling the dough or used butter that was too soft. Try chilling the dough longer or using slightly less sugar.

Can I double the recipe?

Yes! This recipe doubles well—just be sure to mix thoroughly and use a large enough bowl.

How do I get perfectly round cookies?

Use a cookie scoop for uniform size. If needed, gently shape the cookies with a spoon or your fingers right after baking while they’re still soft.