This recipe for classic oatmeal chocolate chip cookies is simply the best. Soft and chewy, it is a tried-and-true favorite!

There is truly nothing better any given day than a warm oatmeal chocolate chip cookie.

The hearty chewiness of this classic cookie makes regular chocolate chip cookies look, well, positively wimpy.

Oatmeal chocolate chip cookie on baking pan.

A Tried-and-True Recipe

After over a decade, these are still one of the cookie recipes I make the most (I almost always have them baked and ready to go in the freezer).

They really are the best oatmeal chocolate chip cookies ever. Soft and chewy, loaded with chocolate chips (i.e. no raisins in sight…nope, not for me!), and perfectly puffy.

Stack of oatmeal chocolate chip cookies on baking pan.

The dough for these cookie is super straightforward (and kind of irresistible):

  • butter
  • brown sugar + granulated sugar
  • eggs + vanilla
  • basic dry ingredients (oatmeal, flour, baking soda, baking powder, salt)
  • chocolate chips

You can use either old-fashioned rolled oats or quick oats for the cookies.

Pro Tip: for the best oatmeal chocolate chip cookie texture, use both old-fashioned rolled oats AND quick oats!

Cookie scoop digging into bowl of oatmeal chocolate chip cookie dough.

Freezable Cookies

I almost always have these cookie waiting in the freezer for just the right craving or moment.

The cookies can be baked, cooled and frozen.

OR, you can freeze the cookie dough balls and bake from frozen.

To bake from frozen, place the cookie dough balls a couple inches apart on a baking sheet and bake at 350 degrees F for 12-13 minutes (adding time as needed).

Cookie scoop scooping out cookie dough ball onto parchment-lined baking sheet.

Rave Reviews

I’m not the only one completely head over heels for these cookies.

Kat writes: Mel. These cookies are perfection. Perfection! One bite, and I threw away my family favorite recipe. Seriously. No regrets. They are soft and delicious even the next day. Did I mention they are perfect? This is now the standard, and I doubt it will ever be topped. I can’t think of anything I’d change to make it better. Texture, flavor, saltiness, sweetness, chocolate to cookie ratio, you absolutely nailed it! Thank you Mel!!

Katie B. commented: I have made these several times over the last few months and I absolutely love them!! A perfect cookie in my opinion! Thanks for a great go-to recipe everyone loves!

Leia says: I loved the texture of these cookies and of course the flavor was amazing, even a few days later!

Oatmeal chocolate chip cookies on white napkin.
Stack of oatmeal chocolate chip cookies on baking pan.

Classic Oatmeal Chocolate Chip Cookies

4.65 stars (387 ratings)

Ingredients

  • 1 cup (227 g) butter, softened to room temperature
  • 1 cup (212 g) packed light brown sugar (see note)
  • 1 cup (212 g) granulated sugar (see note)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups (284 g) all-purpose flour
  • 2 ½ cups (250 g) old-fashioned rolled oats (see note)
  • 2 cups (340 g) chocolate chips or chocolate chunks (butterscotch chips are delicious, too)

Instructions 

  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper, silicone liners or lightly grease with cooking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together the butter and sugars until light and fluffy, 1-2 minutes. Add eggs and vanilla and beat until creamy and well-combined, 1-2 minutes. Add baking soda, baking powder, salt and mix well. Add flour, oatmeal and chocolate chips. Mix until no dry streaks remain (don’t go crazy; just mix until evenly combined).
  • Scoop the cookies into balls (about 2 tablespoons each) and place a couple inches apart on the baking sheets.
  • Bake at 350 degrees for 9-11 minutes.

Notes

Oats: sometimes I use 2 cups (about 7.5 ounces) old-fashioned oats and 1/2 cup (about 2 ounces) quick oats. You can use all old-fashioned oats, per the recipe, and many readers over the years have used all quick oats (although the cookies may be a bit more dense and puffy). 
Sugar: also, quite often, I cut the sugar down to 3/4 cup (5.75 ounces) for both brown sugar and granulated sugar; works great.
Cookie Spreading: if your cookies are spreading too much while baking, try increasing the oven temp to 375 degrees or baking on convection (if you have that option on your oven) at 325 degrees F. 
Serving: 1 cookie, Calories: 173kcal, Carbohydrates: 25g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 25mg, Sodium: 160mg, Fiber: 1g, Sugar: 15g
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Recipe Source: from Mel’s Kitchen Cafe

Recipe originally posted August 2009; updated with new photos, recipe notes, commentary.

Classic Oatmeal Chocolate Chip Cookies