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 amazing!! I just made them and they turned out Awesome! My kids can’t keep their fingers off them. Lol. I put them in the fridge for an hour then baked. I put white and chocolate chips in them and they are so soft and chewy. I’ll be making them again.
Thanks so much Cheryl! I bet they were delicious with white chocolate chips too
OMG! I just made the dough and it is fantastic! I tweaked some things and was hoping that this recipe would allow. I used banana flour instead of regular and coconut sugar to replace th white sugar. It’s amazing! Kids loved it!
Thanks for a great recipe! The honey was a great add in:)
I usually end up disappointed with Pinterest recipes. NOT THIS TIME! These are fantastic. They actually taste just like the delicious cookies at Chick fil A. Thanks for sharing my new favorite cookie!
These are sooooooo yummy! I am so glad I found this recipe! Perfect!
Made these cookies just now and they turned out great! I did some tweaking i didn’t use a full half cup of sugar and I chilled it for a half an hour. I really wanted some cookies😄. This will be cookies that I’ll continue to make. Lately my cookies never turned out thought it was the oven that we own.
You made me seem like a professional baker in the eyes of my family and friends thanks to your wonderful recipe and description! All of the info. you provided with questions answered enhanced the chances for success and my first batch were gone in a flash. They truly are soft and chewy with crisp edges! I would just echo the importance of not overbaking them. Mine were perfectly done in 11 min. using my convection setting. They do continue to bake after they come out of the oven. Thank you for making our day!!
These cookies were great! I tried a different recipe with the same name by accident and they didn’t turn out well.
I just made these and they turned out PERFECTLY! Our son, who doesn’t like oatmeal, ate one and came back for more! These cookies were moist with the crispy edges. The sweetness was spot on! Thank you for this wonderful recipe! I’m sure it will be one of the favorites in our cookie tins we give away this holiday season!
I made these and they are delicious. Big, thick, chewy… delicious!