Soft and Chewy Oatmeal Chocolate Chip Cookie Recipe

Cookies are a timeless treat, and this soft and chewy oatmeal chocolate chip cookie recipe takes them to the next level. With a perfect balance of hearty oats and sweet chocolate chips, these cookies are a crowd-pleaser. They’re easy to make, requiring no special skills or tools, and they come out delicious every time.

This recipe uses simple ingredients you likely have in your pantry. The result is a batch of cookies with a tender, chewy texture and rich flavor. Let’s explore why these cookies are so loved and how you can bake them at home.

Why People Love This Soft and Chewy Oatmeal Chocolate Chip Cookie Recipe

These cookies have a lot going for them. The oats add a wholesome, hearty texture, while the chocolate chips bring a burst of sweetness. They strike a perfect balance between indulgent and comforting.

The soft and chewy texture is a big reason people can’t get enough of them. Unlike crispy cookies, these stay tender and moist, making them irresistible. Plus, they’re versatile—great for kids, adults, or anyone with a sweet tooth.

This recipe is also forgiving and adaptable. You can tweak it to suit your preferences or dietary needs without losing that signature chewiness. It’s a reliable go-to for any occasion.

Ingredients You’ll Need for Soft and Chewy Oatmeal Chocolate Chip Cookies

You don’t need anything fancy to make these cookies. Most of the ingredients are pantry staples, and they’re easy to find. Here’s what you’ll need:

• 1 cup all-purpose flour (or gluten-free flour blend)
• 1 1/2 cups rolled oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon milk (any type)
• 1 cup semi-sweet chocolate chips

For a gluten-free version, use certified gluten-free oats and a gluten-free flour blend. You can also use dark chocolate or milk chocolate chips, depending on your preference.

Kitchen Tools and Equipment

This recipe keeps things simple with minimal equipment. You likely already have everything you need. Here’s the list:

• Large mixing bowl
• Medium mixing bowl
• Electric mixer or whisk (optional, can mix by hand)
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Spatula or wooden spoon
• Cooling rack
• Oven

No fancy gadgets are required—just basic tools to mix and bake. A cookie scoop is handy but not essential.

How to Make Soft and Chewy Oatmeal Chocolate Chip Cookies

This recipe is straightforward and quick to prepare. Follow these steps, and you’ll have a batch of delicious cookies in under an hour. Preheat your oven to 350°F (175°C) before starting.

Step 1: Combine Dry Ingredients

In a medium bowl, mix the flour, oats, baking soda, cinnamon, and salt. Stir until everything is evenly combined. Set this aside for later.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together. Use an electric mixer or a whisk until the mixture is light and fluffy. This takes about 2-3 minutes.

Step 3: Add Wet Ingredients

Add the egg, vanilla extract, and milk to the butter-sugar mixture. Mix until fully incorporated and smooth. The milk helps keep the cookies soft and chewy.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Stir with a spatula or wooden spoon until just combined. Avoid overmixing to keep the cookies tender.

Step 5: Fold in Chocolate Chips

Gently fold the chocolate chips into the dough. Make sure they’re evenly distributed throughout. You can reserve a few chips to press into the tops later for a prettier look.

Step 6: Prepare the Baking Sheet

Line a baking sheet with parchment paper or a silicone baking mat. This prevents the cookies from sticking and makes cleanup easier.

Step 7: Scoop the Dough

Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading. A cookie scoop works well for uniform sizes.

Step 8: Bake the Cookies

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underdone—that’s okay, as they’ll firm up while cooling. Rotate the sheet halfway through for even baking.

Step 9: Cool the Cookies

Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes. Then transfer them to a cooling rack to cool completely. They’ll stay soft and chewy as they set.

Tips for Perfect Soft and Chewy Oatmeal Chocolate Chip Cookies

A few simple tricks can elevate your cookies. Here’s how to ensure they turn out perfectly every time:

1. Use softened butter, not melted, for the best texture.
2. Don’t overbake—remove the cookies when the centers are still soft.
3. Chill the dough for 20-30 minutes if it feels too sticky.
4. Measure flour accurately by spooning it into the cup, not scooping directly.
5. Let the cookies cool on the sheet for a few minutes to set properly.

Nutritional Information

These cookies are a treat, but they’re made with wholesome ingredients like oats. Here’s the approximate nutritional info per cookie (based on 24 cookies per batch):

Values may vary slightly based on specific ingredients and portion sizes.

Serving Suggestions

These cookies are delicious on their own, but you can make them even more special. Here are some serving ideas:

• Serve warm with a glass of cold milk for a classic pairing.
• Sandwich two cookies with a scoop of vanilla ice cream for a decadent dessert.
• Crumble a cookie over a bowl of yogurt for a quick breakfast treat.
• Pair with a cup of coffee or tea for a cozy afternoon snack.

Storing and Freezing Tips

These cookies stay fresh for days and can be frozen for later. Here’s how to store them:

• Room Temperature: Keep in an airtight container for up to 5 days.
• Refrigerator: Store in an airtight container for up to 2 weeks.
• Freezer: Place in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm in the microwave for 10-15 seconds.

You can also freeze unbaked dough balls and bake them straight from the freezer—just add 1-2 minutes to the baking time.

Variations and Substitutions

This recipe is easy to customize to suit your tastes or dietary needs. Here are some ideas:

• Swap chocolate chips for white chocolate, butterscotch, or peanut butter chips.
• Add 1/2 cup of chopped nuts like walnuts or pecans for extra crunch.
• Use coconut oil instead of butter for a dairy-free option.
• Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan version.

Keep the basic ratios of wet to dry ingredients consistent for the best results.

Why This Recipe Works

The secret to these cookies lies in the balance of ingredients. The oats and flour provide structure, while the butter, sugars, and milk create that soft, chewy texture. The baking soda helps them spread just enough without becoming flat.

The combination of brown and granulated sugar adds depth of flavor and moisture. The cinnamon enhances the warmth, making these cookies feel cozy and inviting.

Summary

This soft and chewy oatmeal chocolate chip cookie recipe is a winner for its simplicity and delicious results. With a tender texture, rich chocolate flavor, and wholesome oats, these cookies are perfect for any occasion. They’re easy to make, adaptable, and loved by all ages.

Whether you’re baking for a family gathering, a quick snack, or just to satisfy a craving, these cookies deliver. Keep this recipe handy—it’s sure to become a favorite in your home.

FAQ

Can I use quick oats instead of rolled oats?
Yes, quick oats work, but the texture will be slightly less chewy. Rolled oats give a heartier bite.

How do I keep the cookies soft after baking?
Store them in an airtight container with a slice of bread to maintain moisture.

Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 2 days or freeze it for up to 3 months before baking.

Can I use margarine instead of butter?
Butter is best for flavor and texture, but margarine can work in a pinch—just check for salt content.

Why did my cookies spread too much?
This could be due to warm butter or overmixing. Chill the dough for 20-30 minutes before baking if needed.

Soft and Chewy Oatmeal Chocolate Chip Cookie Recipe

Usman Malik

This soft and chewy oatmeal chocolate chip cookie recipe delivers tender, flavorful cookies with a perfect balance of oats and chocolate. Easy to make with pantry staples, it’s a versatile treat loved by all ages. The recipe yields a batch of deliciously moist cookies in under an hour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 24

Calories 130 kcal

Equipment

• Large mixing bowl
• Medium mixing bowl
• Electric mixer or whisk (optional, can mix by hand)
• Measuring cups and spoons
• Baking Sheet
• Parchment paper or silicone baking mat
• Spatula or wooden spoon
• Cooling rack

Ingredients

  

• 1 cup all-purpose flour or gluten-free flour blend
• 1 1/2 cups rolled oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened
• 1/2 cup brown sugar packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon milk any type
• 1 cup semi-sweet chocolate chips

Instructions

 

Step 1: Combine Dry Ingredients

• In a medium bowl, mix the flour, oats, baking soda, cinnamon, and salt. Stir until everything is evenly combined. Set this aside for later.

Step 2: Cream the Butter and Sugars

• In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together. Use an electric mixer or a whisk until the mixture is light and fluffy. This takes about 2-3 minutes.

Step 3: Add Wet Ingredients

• Add the egg, vanilla extract, and milk to the butter-sugar mixture. Mix until fully incorporated and smooth. The milk helps keep the cookies soft and chewy.

Step 4: Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet mixture. Stir with a spatula or wooden spoon until just combined. Avoid overmixing to keep the cookies tender.

Step 5: Fold in Chocolate Chips

• Gently fold the chocolate chips into the dough. Make sure they’re evenly distributed throughout. You can reserve a few chips to press into the tops later for a prettier look.

Step 6: Prepare the Baking Sheet

• Line a baking sheet with parchment paper or a silicone baking mat. This prevents the cookies from sticking and makes cleanup easier.

Step 7: Scoop the Dough

• Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading. A cookie scoop works well for uniform sizes.

Step 8: Bake the Cookies

• Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underdone—that’s okay, as they’ll firm up while cooling. Rotate the sheet halfway through for even baking.

Step 9: Cool the Cookies

• Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes. Then transfer them to a cooling rack to cool completely. They’ll stay soft and chewy as they set.

Notes

When making these cookies, use softened (not melted) butter for the best texture, and avoid overbaking to keep them soft and chewy. Chill the dough if it’s too sticky, and store them properly to maintain freshness. Feel free to customize with different chips or nuts for variety.

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