Soft Chewy Oatmeal Chocolate Chip Cookies

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Chewy, crisp Oatmeal Chocolate Chip Cookies are a classic cookie that no one can resist.

Chewy Oatmeal Cookies with Chocolate Chips

As I sit here writing this post, I’m trying to think of a single time in my life when I’ve turned down an oatmeal cookie.

There’s just something about the chewy oats, the rich brown sugar and the butter.

I have a serious love of oatmeal cookies. Oatmeal Raisin Cookies, Oatmeal Toffee Cookies, Old Fashioned Iced Oatmeal Cookies, Peanut Butter Oatmeal Cookies, and these Coconut Lover’s Oatmeal Cookies just to name a few.

Around the holidays that might turn into Orange Spice Oatmeal Cookies, Cranberry White Chocolate Chip Oatmeal Cookies, or Oatmeal Butterscotch Cookies, but a plain oatmeal chocolate chip?

Somehow they just never appealed to me, until now.

Oatmeal Chocolate Chip Cookies are a classic for a good reason.

Oatmeal Chocolate Chip Cookies

My husband requested oatmeal chocolate chip cookies this past weekend and these cookies were the result of that craving. They disappeared lightning fast and the whole family enjoyed them.

I’m now a very happy fan of Oatmeal Chocolate Chip Cookies and am sure to be making these every bit as often as I make my beloved Oatmeal Raisin Cookies.

Don’t miss all of the Gluten Free Dessert Recipes on this website.

Oatmeal Chocolate Chip Cookies
  1. Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth. Add the sugars and continue beating until the mixture is light and fluffy, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.
  2. Whisk together the dry ingredients. Gradually add them to the wet ingredients, half at a time. Stir until fully combined. Add the chocolate chips and stir again.
  3. Using a medium-size scoop for larger cookies or a rounded tablespoon for small cookies, drop the dough onto a large baking sheet lined with a parchment-lined baking sheet.
  4. Bake for 8-10 minutes. Remove from the oven before the cookies are browned and when they still look soft, but not wet in the center. Let the cookies cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking.
  5. Transfer to a cooling rack and then store in an airtight container. The cookies will keep well for several days. 
Crisp and chewy Oatmeal Cookies with an abundance of chocolate chips

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Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

5 from 4 votes
Chewy, crisp Oatmeal Chocolate Chip Cookies are a classic cookie that no one can resist!
Pin Print Review
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 40 cookies

Ingredients 

  • 3/4 cup butter softened
  • 1/2 cup white sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups old fashioned rolled oats
  • 1 1/4 cups all-purpose flour *
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 1 1/4 cups chocolate chips

* Alternative Gluten-Free Ingredients

  • 1 cup brown rice flour
  • 1/2 cup tapioca starch

Instructions

  • Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth. Add the sugars and continue beating until the mixture is light and fluffy, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.
  • Whisk together the dry ingredients. Gradually add them to the wet ingredients, half at a time. Stir until fully combined. Add the chocolate chips and stir again.
  • Using a medium-size scoop for larger cookies or a rounded tablespoon for small cookies, drop the dough onto a large baking sheet lined with a parchment lined baking sheet.
  • Bake for 8-10 minutes. Remove from the oven before the cookies are browned and when they still look soft, but not wet in the center. Let the cookies cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking.
  • Transfer to a cooling rack and then store in an airtight container. The cookies will keep well for several days. Enjoy!

Nutrition

Calories: 130kcal · Carbohydrates: 19g · Protein: 2g · Fat: 5g · Saturated Fat: 3g · Trans Fat: 1g · Cholesterol: 18mg · Sodium: 96mg · Potassium: 38mg · Fiber: 1g · Sugar: 11g · Vitamin A: 131IU · Vitamin C: 1mg · Calcium: 17mg · Iron: 1mg
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{originally published 9/5/13 – recipe notes and photos updated 3/8/21}

Oatmeal Chocolate Chip Cookies

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn S says

    I think when I was a kid I turned down an oatmeal cookie once because it had raisins in it… otherwise, I'm with you.. don't think I've turned one down.. at least not in a long, long time 🙂
    And I would gobble these down in an instant!!! YUM!!!

  2. Soraya monterroso says

    Oh my God I am so proud of myself right now these cookies are delicious I basically followed it to the letter.. just sifted everything and beat the eggs first ! Omg they r delicious ! I never made gluten free before! I am excellent at normal baking though !
    I chilled dough very briefly before baking. I am sure cinnamon helps too!
    attempted some gluten-free coconut flour short bread the other day but I did not follow the recipe because I was at someone else’s house and I also burned them so I will not count that as my gluten-free success but this was for sure! So happy thank u! I am freezing some dough hope they bake fine later5 stars

  3. Kimberlee says

    Could I use the chocolate chip with pudding recipe ( I make all the time)and add oats or could I use oatmeal recipe and add pudding?

  4. Nancy says

    Loved this recipe, although the Cookies on the first tray spread out too thin . I waited till the next day to bake more and they turned out perfectly! I guess the oats or the flour needed to absorb some moisture . They didn’t even taste gluten free!5 stars

  5. Mom24 says

    I apologize, I do not mean to be rude. I was wondering if you have any thoughts as to how Cup 4 Cup would be in this recipe? I appreciate any response.