Go Back
2 oatmeal chocolate chip cookies with a glass of milk.

Soft and Chewy Oatmeal Chocolate Chip Cookies

These 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
Course Dessert
Cuisine American
Keyword Chewy Oatmeal Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies, Oatmeal Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 2 hours 30 minutes
Servings 20 Cookies
Calories 261kcal


  • Baking Sheets


  • 1 and ⅓ cup all-purpose flour*
  • ¾ teaspoon baking soda
  • ½ to 1 teaspoon cinnamon to taste
  • ¼ teaspoon salt
  • ¾ cup unsalted butter melted and cooled to room temperature
  • ¾ cup packed brown sugar light or dark
  • ½ cup granulated sugar
  • 1 tablespoon honey
  • 1 tablespoon vanilla
  • 1 large egg
  • 2 and ¼ cups old-fashioned oats*
  • 1 and ¼ cup chocolate chips your favorite kind
  • ½ 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.
  • Beat in the honey, vanilla and egg until smooth.
  • Turn the mixer down to low and carefully beat in the flour mixture into the butter mixture 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 about 3 tablespoons of batter each . 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 1 cookie sheet at a time 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 ¼ cup of chocolate chips.
  • Allow to cool on the cookie tray for 10 minutes before transferring to a wire rack to continue cooling.


  1. Measure the flour very carefully - otherwise the cookies can get dry. Whisk the flour first, then spoon it into a dry measuring cup and level off the top. Or use a scale. 1 and ⅓ cup all-purpose flour weighs 166 grams or 6 ounces.
  2. I highly recommend using old-fashioned oats in this recipe. If you're really in a pinch, you could use quick oats. I recommend only using 2 cups quick oats as a substitute. Do not use instant oats or steel-cut oats. 
  3. To freeze cookie dough, form the dough into balls, place on a plate, cover with plastic and refrigerate for at least 30 minutes or until the dough balls feel firm. Then place them in a freezer bag and freeze for up to 2 months. When ready to bake, preheat the oven to 350F and line your cookie sheets. Place the frozen dough balls on your cookie sheets and bake from frozen. They will need 1-2 minutes longer than the recipe directs.
  4. For smaller cookies, form the dough into balls of about 1 - 1.5 tablespoons of dough each and bake for 8-10 minutes at 350F. 
  5. Store cookies in an airtight container at room temperature for up to 4 days. Baked and cooled cookies can be frozen for up to 2 months.
  6. Nutrition information is an estimate only. It is based on 1 cookie (with walnuts), assuming the recipe yields 20 equal-sized cookies. 


Calories: 261kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 85mg | Potassium: 71mg | Fiber: 2g | Sugar: 21g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg