Name: Soft and Chewy Oatmeal Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 150 min
Ingredients: 1 and 1/3 cup all-purpose flour*; 3/4 teaspoon baking soda; 1/2 to 1 teaspoon cinnamon (to taste); 1/4 teaspoon salt; 3/4 cup unsalted butter (melted and cooled to room temperature); 3/4 cup packed brown sugar (light or dark); 1/2 cup granulated sugar; 1 tablespoon honey; 1 tablespoon vanilla; 1 large egg; 2 and 1/4 cups old-fashioned oats*; 1 and 1/4 cup chocolate chips (your favorite kind); 1/2 cup chopped walnuts (optional but recommended)

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Thie best recipe for soft and chewy oatmeal chocolate chip cookies. These are made with brown sugar, a hint of cinnamon, rolled oats, & lots of chocolate chips for the perfect bakery-style cookie. They have the perfect combo of crispy edges and chewy centers for an oatmeal cookie that’s impossible to resist.

**This post was updated August 31, 2020 with new photos & recipe tips**

These oatmeal chocolate chip cookies are easy to make and the perfect recipe if you love large, flavorful, thick and chewy cookies. I’ve shared my favorite Oatmeal Raisin Cookies and these delectable Chewy Chocolate Chip Cookies – so I figured it was time to combine the best of both worlds. Now, I realize some people have an aversion to oatmeal cookies. But I think these might change your mind.

So What Makes these Cookies Delicious?

We’re using melted butter to make them extra soft. Melted butter, softened butter and cold butter all act differently in baking – since this recipe was developed with melted butter, make sure to use it.
A higher ratio of brown sugar to white sugar creates a caramel undertone. Brown sugar also adds moisture for softer cookies.
Adding a little honey to the batter is a secret ingredient for super chewy cookies.
We’re using lots of vanilla and cinnamon for flavor.
Using old-fashioned oats adds tons of texture. I really prefer old-fashioned oats in this recipe because they add more texture than quick oats.
Chilling our cookie dough creates extra-thick cookies. It’s necessary to reduce the risk of spreading.
Adding chopped walnuts & tons of chocolate chips. The chopped walnuts are optional – but I definitely recommend them.

How to Make Soft Chewy Oatmeal Chocolate Chip Cookies

This recipe is very similar to most cookie recipes:

First, we whisk together the dry ingredients: flour, cinnamon, baking soda, and salt. This helps for even distribution of the cinnamon and baking soda.
In a separate, very large bowl, beat together the melted butter, brown sugar and white sugar. Technically, you could do this by hand with a wire whisk. But since you’ll need your electric mixer for later steps – I tend to just use it here too.
Then beat in the honey, vanilla extract and egg. The honey really improves the texture – so please don’t leave it out.
Carefully, with the mixer on low speed beat the dry ingredients into the butter mixture.
Then beat in the rolled oats. It will look like there’s a lot of oats but don’t worry, they’ll mix in. The dough will feel thick, but also sticky.
Stir in the chocolate chips and chopped walnuts.
At this point in time – it’s time to chill the dough. You’ll form the dough into balls of about 3 tablespoons of dough each, place on a plate, and wrap the plate with plastic wrap. The cookies chill for at least 2 hours before baking.
When you’re ready to bake, preheat the oven, place the cookies on a lined cookie sheet – and bake for 12-14 minutes at 350F or until the tops look just set.

Pro Tip: I always dot a few extra chocolate chips on top of each cookie as soon as they come out of the oven. This gives the cookies that “eat me” look.

Questions, Tips & Substitutions

This recipe calls for large, rolled oats – sometimes called old-fashioned oats. I highly, highly, highly recommend using old-fashioned oats for the best results. Do not use instant oats or steel-cut (sometimes called Irish oats). Using quick oats is ok if you’re really in a pinch.
For smaller cookies, form the dough into balls about 1 – 1.5 tablespoons of dough each. Bake for 8-10 minutes (after chilling the dough), or until the tops look just set.
Why did my oatmeal cookies spread too thin? Usually, it’s one of a few things. Either not quite enough flour, too much butter, not chilling the dough for long enough, placing the cookies in an oven that’s not fully preheated, or not lining the cookie sheets.
Why did my oatmeal chocolate chip cookies turn out dry and crumbly? This is usually caused by too much flour. It’s VERY important to measure the flour correctly. First, whisk the flour. Then spoon it into a dry measuring cup and level off the top. Or better yet – use a scale. 1 1/3 cup all-purpose flour weighs 166 grams or 6 ounces.
To freeze cookie dough, form the dough into balls and chill in the fridge as directed in the recipe. This helps the dough balls firm up. After about 30 minutes, place the dough balls in a freezer bag, remove the air, and freeze up to 2 months. Bake as directed from frozen – just add 1-2 minutes longer to the baking time.

Seriously – if you love thick, super chewy, extra soft, cookies that are full of flavor – don’t miss out on these! And make sure to watch the video showing you exactly how I make these delicious oatmeal chocolate chip cookies:

If you love these soft & chewy oatmeal chocolate chip cookies, make sure to check out these other classic cookie recipes:

2 oatmeal chocolate chip cookies with a glass of milk.

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