Chewy Chocolate Chip Oatmeal Cookies Recipe | Soft & Easy
Chewy Chocolate Chip Oatmeal Cookies are the perfect combination of hearty oats and rich, melty chocolate chips. With crisp edges and soft, chewy centers, these cookies deliver comforting flavor and texture in every bite. Easy to make and great for any occasion, they’re perfect for snacking, sharing, or satisfying your sweet tooth.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring Cups and Spoons
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 3 cups old-fashioned oats
- 1 tsp baking soda
- ½ tsp salt
- 2 cups chocolate chips
Instructions
- Mix wet ingredients: Cream butter and sugars until light and fluffy. Beat in eggs and vanilla.
- Combine dry ingredients: In a separate bowl, whisk flour, oats, baking soda, and salt.
- Fold together: Gradually add dry mixture to wet ingredients until just combined.
- Add chocolate chips: Stir in chocolate chips evenly.
- Chill dough: Cover and chill for 30 minutes for thicker cookies.
- Scoop and bake: Drop spoonfuls of dough onto parchment-lined baking sheets. Bake at 350°F (175°C) for 10–12 minutes, until edges are golden but centers remain soft.
- Cool: Let cookies rest on the sheet for 2–3 minutes, then transfer to a cooling rack.
- Expert Tip: Slightly underbake for maximum chew—cookies will continue to set as they cool.
Notes
- Use dark chocolate chips for a richer flavor.
- Quick oats can be substituted, but texture will be softer.
- Add cinnamon or nutmeg for a spiced variation.
- Freeze dough balls for up to 3 months—bake straight from frozen.
- Store baked cookies in an airtight container with a slice of bread to keep them chewy.