If I had to choose just ONE cookie as my all-time favorite, it would be oatmeal chocolate chip cookies. Without a doubt. Soft centers, crisp golden edges, and rich melted chocolate tucked between hearty oats. These are the kind of oatmeal chocolate chip cookies that feel timeless in the best way. Simple ingredients, one mixing bowl after another, and the unmistakable smell of butter, brown sugar, and vanilla filling the kitchen before the timer even goes off.

This recipe leans classic and nostalgic with a chewy bakery-style texture and just enough structure from the oats to make them feel comforting and substantial. Perfect for slow weekends, after-school baking, or keeping tucked beneath a linen tea towel on the counter for a late-night bite with coffee.

Oatmeal Chocolate Chip Cookies

Author: Ashley Shoenith
Prep Time: 10
Cook Time: 8-10
Total Time: 40 minute
Yield: 24 1x
Category: Dessert

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Description

Soft and chewy oatmeal chocolate chip cookies made with old-fashioned oats, brown sugar, butter, and rich chocolate chips. A timeless homemade cookie recipe.

Ingredients

Scale

2 cups all-purpose flour
1 ½ cups old-fashioned oats
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp vanilla extract
2 eggs
1 ½–2 cups chocolate chips

Optional:

½ tsp cinnamon
1 cup chopped walnuts or pecans

Instructions

Preheat oven to 375°F.
Line baking sheets with parchment paper.
In one bowl, whisk together:
- flour
- oats
- baking soda
- salt
- cinnamon, if using
In another bowl, cream together:
- butter
- granulated sugar
- brown sugar
- vanilla extract
Beat in eggs one at a time until fully incorporated.
Slowly mix dry ingredients into wet ingredients until just combined.
Fold in chocolate chips and nuts if using.
Let the dough rest for 10–15 minutes before baking. This helps the oats absorb moisture and gives the cookies a softer, chewier texture.
Scoop about 2 tablespoon-sized dough balls onto the baking sheet.
Slightly flatten the tops with your hand or the back of a spoon since oatmeal cookies naturally spread less.
Bake 8-10 minutes until edges are golden and centers look just barely set.
Let cool on the pan for 5–10 minutes before transferring to a wire rack.

Keywords: oatmeal chocolate chip cookies

Oatmeal Chocolate Chip Cookies

Ingredients

2 cups all-purpose flour
1 ½ cups old-fashioned oats
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp vanilla extract
2 eggs
1 ½–2 cups chocolate chips

Optional:

½ tsp cinnamon
1 cup chopped walnuts or pecans

Instructions

Preheat oven to 375°F.
Line baking sheets with parchment paper.
In one bowl, whisk together:
- flour
- oats
- baking soda
- salt
- cinnamon, if using
In another bowl, cream together:
- butter
- granulated sugar
- brown sugar
- vanilla extract
Beat in eggs one at a time until fully incorporated.
Slowly mix dry ingredients into wet ingredients until just combined.
Fold in chocolate chips and nuts if using.
Let the dough rest for 10–15 minutes before baking. This helps the oats absorb moisture and gives the cookies a softer, chewier texture.
Scoop about 2 tablespoon-sized dough balls onto the baking sheet.
Slightly flatten the tops with your hand or the back of a spoon since oatmeal cookies naturally spread less.
Bake 11–14 minutes until edges are golden and centers look just barely set.
Let cool on the pan for 5–10 minutes before transferring to a wire rack.

A Few Notes

I used Cup-to-Cup Gluten Free Flour to make these GF (along with oats, which are generally GF!)
Use old-fashioned oats for the best chewy texture.
For softer bakery-style cookies:
- use 1½ cups oats
- slightly underbake
For thicker, heartier oatmeal cookies:
- use the full 2 cups oats
- chill dough 30 minutes before baking
A sprinkle of flaky sea salt on warm cookies makes them feel extra special.