Chewy Oatmeal Chocolate Chip Cookie Recipe

Looking for the perfect chewy oatmeal cookies with chocolate chips? These homemade cookies are soft in the center, slightly crisp on the edges, and packed with chocolatey goodness. With quick oats, rich brown sugar, and semisweet chocolate chips, this cookie recipe is a crowd favorite and it’s super easy to make at home.

Whether you’re baking for a party or just want a sweet treat, these oatmeal chocolate chip cookies are the answer. They’re a delicious twist on classic oatmeal cookies that even chocolate lovers will enjoy.

Why You’ll Love These Oatmeal Chocolate Chip Cookies

• Chewy and flavorful thanks to oats and brown sugar
• Easy to make with simple pantry ingredients
• Perfect for freezing both baked and unbaked
• Highly rated with thousands of 5-star reviews

Ingredients

Makes about 42 cookies

• 1 cup butter, softened
• 1 cup packed light brown sugar
• ½ cup white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1¼ cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips

Step-by-Step Instructions

1. Preheat the Oven. Preheat your oven to 325°F (165°C). Get your baking sheets ready. No need to grease them.
2. Mix Dry Ingredients. In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
3. Cream the Butter and Sugars. In a large bowl, beat the softened butter with the brown sugar and white sugar until smooth and creamy.
4. Add Eggs and Vanilla. Beat in the eggs one at a time. Then add the vanilla and mix until combined.
5. Combine Wet and Dry Mixtures. Slowly stir the dry ingredients into the butter mixture until just combined. Do not overmix.
6. Add Oats, Nuts, and Chocolate Chips. Using a spoon or spatula, gently fold in the oats, walnuts, and chocolate chips.
7. Scoop and Bake. Drop heaping spoonfuls of dough onto the ungreased baking sheets. Bake for 12 minutes, or until the edges are lightly golden.
8. Cool the Cookies. Let the cookies sit on the baking sheet for a few minutes before moving them to a wire rack to cool completely.

Tips for the Best Oatmeal Cookies

• Use quick oats for a soft, uniform texture.
• Prefer chewier cookies? Try old-fashioned oats instead.
• Want to skip nuts? Just leave them out. The cookies will still be tasty.
• Try variations like white chocolate chips or butterscotch chips.

How to Store Oatmeal Chocolate Chip Cookies

Keep cookies in an airtight container at room temperature. They’ll stay fresh for up to 2 weeks — if they last that long!

Can You Freeze These Cookies?

Yes! You can freeze them baked or unbaked.

• To freeze baked cookies: Place cooled cookies in layers, separated by parchment paper, in a sealed container or zip-top bag. Freeze for up to 3 months.
• To freeze the dough: Scoop the cookie dough onto a baking sheet and freeze until solid. Transfer to a freezer bag and freeze for up to 3 months. When ready to bake, thaw the dough in the fridge overnight and bake at 325°F. Add a couple of extra minutes if needed.

Community Tips and Variations

• Add spices: Try a pinch of cinnamon or nutmeg for a warm flavor.
• Chill before baking: Let the dough rest in the fridge for 20 minutes to avoid flat cookies.
• Nut-free version: Simply leave out the walnuts if you need a school-safe option.

Nutrition Facts (Per Cookie)

• Calories: 145
• Fat: 8g
• Carbohydrates: 17g
• Sugar: 10g
• Protein: 2g
• Cholesterol: 21mg
• Sodium: 107mg
• Fiber: 1g

Based on a 2,000 calorie diet.

Final Thoughts

These chewy chocolate chip oatmeal cookies are a must-try. Easy to bake, delicious to eat, and always a hit with family and friends. Bake a batch today and enjoy warm, homemade cookies in just 30 minutes.

Oatmeal Chocolate Chip Cookies

These chewy chocolate chip oatmeal cookies are soft, sweet, and packed with chocolate and oats. Perfect for a quick homemade treat, they’re easy to make and freeze well too.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 42 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 145

Ingredients Equipment Method Notes

Ingredients

  

Cookie Dough Ingredients

• 1 cup butter softened
• 1 cup light brown sugar packed
• 0.5 cup white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1.25 cups all-purpose flour
• 0.5 teaspoon baking soda
• 1 teaspoon salt
• 3 cups quick-cooking oats
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips

Equipment

• Mixing bowls
• Hand Mixer or Stand Mixer
• Baking sheets
• Wire Rack
• Spatula or Spoon
• Measuring cups and spoons

Method

 

1. Preheat the oven to 325°F (165°C). Prepare ungreased baking sheets.
2. In a medium bowl, mix together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter, brown sugar, and white sugar until smooth.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Slowly mix in the flour mixture until just combined.
6. Fold in the oats, chopped walnuts, and chocolate chips by hand.
7. Drop spoonfuls of dough onto baking sheets, spacing them evenly.
8. Bake for 12 minutes or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for a few minutes, then move to a wire rack to cool completely.

Notes

You can substitute old-fashioned oats for a chewier texture. To avoid flat cookies, chill the dough for 20 minutes before baking. Skip the nuts if you need a school-friendly version.