Chewy Oatmeal Chocolate Chip Cookies Recipe

The best recipe for soft, chewy oatmeal chocolate chip cookies. Made with brown sugar, a hint of cinnamon, old-fashioned oats and plenty of chocolate chips, these cookies strike the perfect balance of crisp edges and chewy centers—an oatmeal cookie that’s hard to resist.

Updated August 7, 2024 with new photos and recipe tips

These oatmeal chocolate chip cookies are simple to make and perfect if you want large, flavorful cookies with lots of texture. They feature a touch of cinnamon, brown sugar and vanilla for classic oatmeal cookie flavor, with golden tops, slightly crisp edges and a thick, chewy center. Generous amounts of chocolate chips and optional chopped walnuts finish them off.

What Makes These Cookies So Good?

• Melted butter keeps the cookies extra soft—this recipe is developed for melted butter, so use it rather than softened or cold butter.
• A higher ratio of brown sugar to granulated sugar gives a caramel note and added moisture for softness.
• A small amount of honey in the batter is a secret for extra chewiness (molasses can be used instead if you prefer).
• Plenty of vanilla and a hint of cinnamon add depth of flavor.
• Old-fashioned (rolled) oats provide the best chew and texture—quick oats can be substituted only if necessary, but instant or steel-cut oats are not recommended.
• Chilling the dough produces thicker cookies and prevents excessive spreading.

How to Make Soft, Chewy Oatmeal Chocolate Chip Cookies

This recipe follows a familiar cookie method. The key steps are below, and the full recipe with ingredient amounts and times follows.

1. Whisk the dry ingredients—flour, cinnamon, baking soda and salt—in a large bowl to distribute the leavening and spice evenly.
2. In a separate large bowl, beat the melted butter with the brown and granulated sugars until the butter is incorporated and no longer pooled on top of the sugar.
3. Beat in honey, vanilla and the egg until smooth. The honey improves texture—don’t skip it.
4. With the mixer on low, add the dry ingredients and mix until almost combined; the dough will be sticky.
5. Beat in the rolled oats on medium speed until combined—the dough will seem oat-heavy but will come together.
6. Stir in 1 cup of the chocolate chips and the chopped walnuts (walnuts are optional but recommended for extra texture and flavor).
7. Form the dough into balls of about 3 tablespoons each, flatten slightly, place on a plate, cover and refrigerate for at least 2 hours to firm up and limit spreading.
8. When ready to bake, preheat the oven to 350°F (180°C) and line baking sheets with parchment paper or silicone mats to prevent over-browning on the bottoms.
9. Place dough balls at least 2 inches apart and bake one sheet at a time in the center of the oven for about 11–13 minutes, until the tops look nearly set and edges start to turn golden.
10. Remove from the oven and immediately dot the tops with the remaining chocolate chips for an inviting appearance. Let cookies cool on the tray for 10 minutes, then transfer to a wire rack to finish cooling.

Pro tip: Press a few extra chocolate chips onto the top of each cookie right after baking for that irresistible, bakery-style look.

Questions, Tips & Substitutions

• Oats: Use old-fashioned rolled oats for best texture. If you must use quick oats, reduce to 2 cups. Do not use instant or steel-cut oats.
• Smaller cookies: Make dough balls of 1–1.5 tablespoons and bake 8–10 minutes after chilling.
• Cookies spreading too thin: Common causes are too little flour, too much butter, not chilling the dough long enough, baking in an oven that is not fully preheated, or placing dough on a warm tray.
• Dry, crumbly cookies: Often from too much flour. Measure flour accurately—whisk, spoon into a dry measuring cup and level, or use a scale. 1 1/3 cups all-purpose flour ≈ 166–167 g (6 oz).

Freezing

To freeze raw dough: form dough into balls and chill in the fridge for about 30 minutes until slightly firm. Transfer to a freezer bag, remove excess air, and freeze up to 2 months. Bake from frozen—add 1–2 minutes to the baking time.

To freeze baked cookies: cool completely, layer with parchment or wax paper between layers in an airtight container and freeze up to 2 months. Thaw in the fridge or at room temperature.

Recipe summary and essentials: