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Learn how to make the BEST oatmeal chocolate chip cookies that are soft, chewy, and loaded with chocolate chips. You won’t need another recipe once you try this one. It’s a winner every time you make it!

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One oatmeal chocolate chip cookie on a white plate

Everyone needs a classic oatmeal chocolate chip cookie recipe, and I am sharing mine with you today! These cookies are soft and chewy, with the perfect amount of chocolate chips in every bite. Perfect for the cookie jar or for sharing at potlucks or anytime you want a sweet treat.

This is a recipe I’ve made so many times I’ve lost count. It’s tried and true and always works! I’m sharing all of my secrets with you, so you get the perfect batch, too.

  • I use quick oats, so the cookies have the right amount of chewiness. They’re chewy oatmeal cookies, but not too chewy.
  • A generous amount of brown sugar gives these cookies a soft and moist texture.
  • They are perfectly spiced with ground cinnamon and have lots of chocolate chips, so every bite has lots of chocolate goodness.

Follow my steps, and you’ll get the best batch of cookies – I can promise you that! This is the only oatmeal choc chip cookies recipe you’ll ever need.

Overhead shot of all measured ingredients needed to make oatmeal chocolate chip cookies


  • Butter: Softened unsalted butter is what you need for this recipe
  • Brown sugar – be sure to pack it in the measuring cup.
  • Granulated sugar – no packing for this
  • Large eggs – eggs help provide structure and fat for moisture
  • Vanilla extract – for flavor
  • Baking soda – to help with spread and rise
  • Salt – if you use salted butter you can omit
  • Ground cinnamon – a must in oatmeal cookies
  • All-purpose flour – use the spoon and level method to measure it!
  • Quick-cooking oats – don’t have these? Make your own quick oats!
  • Chocolate chips – use your favorite brand/flavor.
Balls of oatmeal chocolate chip cookie dough on sheet pan before being baked

How to Make Oatmeal Chocolate Chip Cookies

1. Dry ingredients: Whisk the cinnamon, salt, baking soda, and flour in a bowl.

2. Cream: Cream the butter, brown sugar, and granulated sugar in a large bowl. Once it’s smooth, mix in the eggs and vanilla.

3. Mix: Slowly add the flour mixture to the butter mixture. Mix just until the dough comes together. Add the oats, stir to combine, and then mix in the chocolate chips.

4. Scoop two tablespoons of dough to form each cookie ball. Place them on a baking sheet lined with parchment. Cover the pan with plastic wrap and chill the dough balls for at least one hour.

5. Bake: When you’re ready to bake the cookies, transfer the dough balls to a sheet pan lined with parchment or a baking mat. Place the balls two inches apart. Bake the cookies for 10 to 12 minutes at 350°F. Once the bottom of the cookies is a light golden brown, they are done baking. Leave them on the baking sheet for 10 minutes before removing them.

Oatmeal chocolate chip cookies on a metal cooling rack

How to Store Chocolate Chip Oatmeal Cookies

They will keep well in an airtight container for four days. Or freeze them for up to two months.

The only thing that makes these soft oatmeal cookies with chocolate chips better is pairing them with a cold glass of milk! Make a batch and watch what happens – they will disappear so fast, and everyone will ask you for the recipe. I know you will love them!

Oatmeal chocolate chip cookie split in half to show melty chocolate chips inside


Why are my oatmeal chocolate chip cookies flat? 

Flat cookies can happen for several reasons:
1. If the dough doesn’t have enough flour or oats, the cookies will be flat. 
2. Too much baking soda can be a problem, too, so be sure to measure it accurately. 
3. Also, chilling the dough is a crucial step. If you skip it, the cookies will spread too much when they bake.

What makes cookies soft vs. crispy? 

For the best soft oatmeal cookies, don’t overbake them. Keep an eye on them, and once they are golden on the bottoms, they are done. The amount of flour is critical, too. Too much flour can make the cookies crispy instead of soft, so always use the spoon and level method to measure. Finally, quick oats give them a soft and chewy texture, too.

Can I use old-fashioned oats?

I don’t recommend it for this recipe. Quick oats work better. If you only have old-fashioned oats on hand, you can turn them into quick oats by blending them in a food processor.

What chocolate is best for oatmeal chocolate chip cookies?

 Any kind of chocolate chips you like will work. I’ve used semi-sweet, milk chocolate, and dark chocolate chips. You can also use chocolate chunks.

Have you made this recipe?

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One oatmeal chocolate chip cookie on a white plate

Oatmeal Chocolate Chip Cookies Recipe

5 from 2 votes
These are literally the best Oatmeal Chocolate Chip Cookies. They are so easy to make, soft and chewy and full of chocolate chips!
Prep Time 30 minutes
Cook Time 38 minutes
Chill Time 1 hour
Yield 24 cookies
Serving Size 1 cookie


  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 ¾ cups (217g) all-purpose flour
  • 3 ¼ cups (289g) quick cooking oats
  • 1 ½ cups (255g) chocolate chips


  • In a medium bowl, whisk cinnamon, salt, baking soda, and flour. Set aside.
  • Cream butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a large bowl and a hand mixer.) Cream until smooth, about 1-2 minutes. Mix in eggs and vanilla, beat until smooth.
  • Gradually mix in dry ingredients until smooth, being careful not to over mix. Add oats and mix, then stir chocolate chips.
  • Scoop 2 tablespoon sized balls of dough and place on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and chill for at least 1 hour.
  • When ready to bake, preheat oven to 350°F. Line two cookie sheets with parchment paper or a silpat baking mat and place the cookie dough balls 2” apart.
  • Bake for 10-12 minutes, until the bottom is slightly golden. Cool on cookie sheets for 10 minutes, then remove to a rack to cool completely.
  • Store cookies in an airtight container for up to 4 days. They can also be frozen in an airtight container or ziploc bag for up to 2 months.

Recipe Notes

Note: this dough needs to be chilled. Plan ahead!

Recipe Nutrition

Serving: 1cookie
Nutritional information not guaranteed to be accurate
Course Dessert, Snack
Cuisine American
One oatmeal chocolate chip cookie with recipe title on top of image

My favorite oatmeal cookies with chocolate chips! This easy cookie recipe makes soft and chewy oatmeal cookies full of chocolate. Everyone loves them!

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. I LOVE these cookies! My family asks for them every Sunday and we eat all of them in 2 days!! They are so simple and easy to make!

  2. The oatmeal chocolate chip cookie recipe calls for quick cooking oats. Can regular oats be used? Thank you.

    1. If you only have regular oats, pulse them in a food processor a few times and you’ll have quick oats!

  3. Hi Dorothy,
    Can you please tell me some of the differences between the Better Than Doubletree choc chip cookies, the Bakery Style and the BEST ? I must admit it’s a bit confusing to choose which one to try. Just FYI, we prefer our cookies to be soft & chewy. Just curious how these differ from each other. I do understand about “under baking” to retain softness AND I normally use ALL brown sugar for the chewiness.
    Many Thanks.

    1. So the Doubletree Cookies are chewy but also a bit soft, thanks to oat flour and lemon juice activating the baking soda. The Bakery Style uses brown butter, and my Best Chocolate Chip are a basic chocolate chips, more classic and straightforward. They’re all amazing, but in different ways.