These thick, soft and chewy oatmeal chocolate chip cookies are made with brown sugar, old fashioned oats, chopped walnuts & lots of chocolate chips for the perfect bakery-style cookie. You’ll love how easy they are to make!
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 & make Soft and Chewy Oatmeal Chocolate Chip Cookies.
Now, I realize some people have an aversion to oatmeal cookies. And if that’s you – I recommend getting your priorities are in order. Because oatmeal chocolate chip cookies are just plain delicious.
They’re full of texture, infused with cinnamon and vanilla, ridiculously large, and dotted with melted chocolate chips.
Seriously, you can’t go wrong when you fill a cookie with oatmeal, chocolate chips and walnuts.
So what makes these soft and chewy oatmeal chocolate chip cookies perfect?
- We’re using melted butter to make them extra soft
- A higher ratio of brown sugar to white sugar creates a caramel undertone
- 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
- Chilling our cookie dough creates extra thick cookies
- And adding chopped walnuts & tons of chocolate chips is just plain delicious
Now, even though these cookies are just as fantastic as the ones from your favorite bakery or coffee shop – the recipe is straight forward.
How to Make Soft Chewy Oatmeal Chocolate Chip Cookies
First, we’ll beat together the melted butter, sugars, honey, vanilla & egg – then the flour, cinnamon, baking soda, and salt are mixed in. Finally, we’ll stir in our key ingredients: old-fashioned oats, chocolate chips & walnuts.
The cookie dough comes together in less than 15 minutes and then it’s time to chill the dough. Because we’re making very soft, very chewy, ginormous cookies – it’s 100% necessary to chill our cookie dough prior to baking. Otherwise the cookies spread too thin and loose their chewiness.
I like to use a 1/4 cup dry measuring cup or an extra-large cookie scoop to form the dough into balls, then set the cookies on a plate, cover with clingfilm and refrigerate for at least 2 hours prior to baking.
After chilling the dough, the cookies are baked for about 12 minutes. Then for the final touch, I like to dot the tops of my cookies with a few extra chocolate chip for a professional look and cookies that just scream “EAT ME”.
Now – for some common questions about these oatmeal chocolate chip cookies:
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. Before measure, whisk the flour. Then spoon it into the dry measuring cup and level off the top.
Can I use quick oats in oatmeal cookies? For this recipe quick oats are ok – but since quick oats behave a bit more like flour, I recommend using 2 cups quick oats instead of 2 1/4 cups old-fashioned oats (like is written in the recipe).
Can I use instant oats in oatmeal cookies? I don’t recommend using instant oats because they’re too fine. Therefore you don’t get the chewy texture of oatmeal cookies and they can turn out dry.
Can I use steel cut oats in oatmeal cookies? Steel cut oats are much harder than rolled oats. You won’t get that chewy oatmeal cookie texture, but instead will have little hard bits in the cookies. I therefore don’t recommend using steel cut oats in this recipe.
Can I use margarine instead of butter? I don’t recommend it. Margarine doesn’t have as much flavor and typically the cookies spread too much.
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:
- 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
- 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
In a large bowl whisk together the flour, cinnamon, baking soda & salt.
In a separate bowl beat together the melted butter and sugars using an electric mixer. Add in the honey, vanilla and egg and continue beating until combined.
- Turn the mixer down to low and beat in the flour mixer until almost combined.
Add in the oats and beat on medium speed until combined.
- Then turn off the mixer and stir in 1 cup of the chocolate chips and the chopped walnuts.
Form the dough into balls of about 1/4 cup . Flatten slightly, set on a plate and cover with clingfilm. Refrigerate for at least 2 hours.
- When you're ready to bake, preheat the oven to 350F degrees. Line your baking sheets with parchment paper or a silicone baking mat and place the cookies at least 2 inches apart.
Bake for 12-14 minutes until the tops of the cookies look almost set.
Remove from the oven and dot the tops of the cookies with the remaining 1/4 cup of chocolate chips.
- Allow to cool on the cookie tray for 10 minutes before transferring to a wire rack to continue cooling.
If you love these soft & chewy oatmeal chocolate chip cookies, make sure to check out these other favorites too:
These are great! I did make some adjustment because I really wanted a double chocolate cookie…
1/2 C cocoa powder
1/2C white flour
1/3C whole wheat flour
Instead of 1 1/3 C white flour
Added 1/4tsp of baking soda to help with the acidity of the cocoa (1tsp total)
Reduced white sugar to 1/4 C
They’re so delicious! Thank you <3
I’ve never made a double chocolate oatmeal cookie before – definitely need to give your substitutions a try!
Just made these and they are AMAZING!!!! Definitely a long time keeper!
Wow these are delicious! Thank you!
Just made these today! Didn’t realize I didn’t have any eggs so I substituted a mixture of 2tbsp water, 1tbsp vegetable oil, and 1tsp baking powder! Still delicious and chewy. My house also smelled phenomenal. Thanks! 🙂
Hello, can you chill the dough overnight and bake them the next day or is it not recommended?
That definitely works! If you feel the cookies are too thick, you can warm them up at room temperature for 15 minutes before baking.
Just made these – they’re tasty! I like that they don’t taste like an oatmeal raisin cookie with just the raisins swapped for chocolate chips. They’re their own delicious cookie. Thanks for the recipe!
Does this recipe use light or dark brown sugar??
Either is great! I typically use dark
This recipe is great!! I use organic quick oats and also add 1/4 cup of chopped walnuts to half the batch. Also, I add 1/2 semisweets and 1/2 chocolate chunks. I do cheat and don’t do the full two hour time in the fridge, but they turned out just fine to me! I do chill them in the freezer first for about 10-15 minutes or so and I make sure oven is pre-heated first too!
To make them dairy free, do you think I could just sub coconut oil for butter and allergy safe chocolate chips? I made this recipe before having to go dairy free for my baby, and love them.
hmmmmm…. you could definitely use allergy safe chocolate chips. I haven’t tried it myself with coconut oil, but I think it would be fine. The texture may just be a little different. I’d measure out 3/4 cup of coconut oil, and then melt it.