These Oatmeal Chocolate Chip Cookies are thick, soft, and chewy, loaded with hearty old-fashioned oats and creamy chocolate chips. A timeless, easy recipe.
Go back to basics with this classic Oatmeal Chocolate Chip Cookies recipe. I discovered an old typed recipe card labeled “Mrs. Fields Oatmeal Cookies” in my recipe box. The original included raisins and nuts, but I swapped in chocolate chips for a crowd-pleasing, familiar treat.
Old-Fashioned vs. Quick Oats
Old-fashioned oats (rolled oats) are larger and flakier, giving cookies a heartier texture and more chew. Quick oats are cut smaller and will produce a finer, slightly softer cookie. Both work in baking, but the choice affects texture: use old-fashioned oats for a chewier bite and quick oats if you prefer a tender, thicker cookie.
If you use quick oats, expect a slightly denser, puffier cookie. For a hearty, granola-bar-like texture, stick with old-fashioned oats.
Oatmeal Chocolate Chip Cookies
This version keeps things simple: no spices, no nuts, and definitely no raisins—just a chocolate-chip-forward oatmeal cookie. Think of it as a chocolate chip cookie with added chew from the oats. They’re satisfying, slightly rustic, and almost breakfast-appropriate because of their hearty texture.
These cookies are thick, soft, and chewy with plenty of oats and chocolate in every bite. They store well in an airtight container and hold their texture for several days.
Tips for Soft, Chewy Oatmeal Cookies
- Do not overbake. Remove cookies when the edges are lightly browned and centers still look slightly shiny; carry-over heat will finish them. Let cool on the baking sheet a few minutes before transferring to a rack.
- Baking at 375°F for 7–8 minutes can brown the exterior quickly while keeping the centers soft.
- Choose your oats intentionally: old-fashioned oats add chew and spread more; quick oats give a thicker, softer, slightly denser cookie.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup (226 g) butter (2 sticks), room temperature
- ¾ cup (150 g) brown sugar, gently packed
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups (240 g) all-purpose flour (stir, spoon, and level)
- 2½ cups (200 g) old-fashioned oats*
- 1 tsp baking soda
- ½ tsp salt
- 2 cups (340 g) semi-sweet chocolate chips (one 12 oz bag)
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
- In a stand mixer with the paddle attachment, cream the butter and both sugars. Add the eggs and vanilla, mixing until incorporated. Scrape the bowl.
- In a separate bowl, combine the flour, oats, baking soda, and salt. Gradually add the dry mixture to the wet ingredients and mix until just combined. Fold in the chocolate chips. If the dough seems very sticky, add 2 tablespoons more flour.
- Scoop dough using a #30 scoop (about 2 tablespoons) onto prepared baking sheets, spacing a couple of inches apart.
- Bake at 350°F for 9–11 minutes, until edges are lightly browned and centers are just underdone for soft cookies. Let rest on the tray 2–3 minutes, then transfer to a cooling rack. Store in an airtight container up to one week.
Notes
*Quick oats can be substituted for old-fashioned oats but will produce a thicker, denser cookie. If using quick oats, consider reducing the total amount to about 1¾–2 cups.
Nutrition
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
Sharing this recipe with a link is encouraged. Copying full recipes or screenshots to social media is prohibited. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and follow for more recipe ideas.