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A plate of the best oatmeal chocolate chip cookies sits on a yellow checkered cloth atop a wooden surface, with scattered oats and chocolate chips adding a homemade touch.
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5 from 4 votes

Best Oatmeal Chocolate Chip Cookies

Soft, chewy, and packed with chocolate – these are the Best Oatmeal Chocolate Chip Cookies you'll ever bake. Perfect texture with crispy edges and gooey centers every time!
Prep Time40 minutes
Cook Time14 minutes
Total Time54 minutes
Servings: 36 cookies
Calories: 183kcal
Author: Melissa Griffiths

Ingredients 

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup firmly packed brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups old fashioned oats
  • 1 ½ cups semi-sweet chocolate chips

Instructions

  • Preheat oven to 350°F.
  • In a small bowl, mix together flour, baking soda, and salt. Set aside.
    2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
  • In a large mixing bowl, mix the butter and brown sugar on medium speed until smooth and creamy. Reduce the mixer speed to low and beat in the eggs one at a time mix until well blended. Mix in the vanilla.
    1 cup 2 sticks unsalted butter, softened, 1 cup firmly packed brown sugar, 2 eggs, 1 teaspoon vanilla
  • Add the dry ingredients and mix just until blended. Stir in the oats and chocolate chips. Cover and refrigerate dough for 30 minutes.
    2 cups old fashioned oats, 1 ½ cups semi-sweet chocolate chips, ½ cup granulated sugar
  • Using two spoons or a small cookie scoop, drop by rounded spoonfuls on to cookie sheets. Bake 12 to 14 minutes, until edges are set but the center is still soft.
  • Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • If your dough isn't chilled, your baked time will be reduced to 10 to 12 minutes.

Notes

Add-ins: Stir in ½ cup chopped walnuts, pecans, or dried cranberries along with the chocolate chips for extra flavor and texture.
Dairy-free version: Use plant-based butter and dairy-free chocolate chips for cookies that accommodate dairy restrictions.
Reduce sugar: Cut the granulated sugar to ¼ cup for less-sweet cookies. Don't reduce the brown sugar as it affects texture.
Spice it up: Add ½ teaspoon cinnamon or a pinch of nutmeg to the dry ingredients for warmly spiced cookies.
Raisins: Use raisins instead of chocolate chips for classic oatmeal raisin cookies.

Nutrition

Serving: 1of 36 cookies | Calories: 183kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 102mg | Potassium: 93mg | Fiber: 1g | Sugar: 12g | Vitamin A: 176IU | Calcium: 18mg | Iron: 1mg