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Soft and Chewy Oatmeal Chocolate Chip Cookies

Soft and chewy oatmeal chocolate chip cookies with golden edges and slightly underdone centers for a thick, chewy bite. Loaded with old-fashioned oats and semi-sweet chocolate chips, then chilled for better texture before baking.
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Prep Time 15 minutes
Cook Time 11 minutes
Chill dough 30 minutes
Total Time 56 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookie base
  • 1 cup unsalted butter Softened to room temperature so it creams smoothly.
  • 1 cup brown sugar Packed for depth of flavor and chew.
  • 0.5 cup granulated sugar
  • 2 large eggs Room temperature helps the dough bind.
  • 2 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 3 cups old-fashioned oats
  • 1.5 cups semi-sweet chocolate chips Use as written for melty pockets.

Equipment

  • 1 sheet pan

Method
 

Cream the butter and sugars
  1. Beat the softened unsalted butter with the packed brown sugar and granulated sugar until fluffy. Beat in the large eggs and vanilla extract until smooth and combined, with no visible sugar streaks.
Mix in dry ingredients
  1. Mix in the all-purpose flour, baking soda, ground cinnamon, and salt just until the flour disappears. Stop as soon as the dough looks cohesive to avoid tougher cookies.
Fold in oats and chocolate
  1. Stir in the old-fashioned oats and semi-sweet chocolate chips until evenly distributed. The dough should look thick and studded with chips and oats.
Chill
  1. Chill the dough for 30 minutes. Cover it so the surface doesn’t dry out while resting.
Scoop and bake
  1. Preheat the oven to 350F and line sheet pans with parchment. Scoop 2-tablespoon balls onto the parchment-lined sheets, spacing them apart.
  2. Bake for 10-12 minutes until the edges are golden and the centers look slightly underdone. You should still see a soft, set surface in the middle rather than fully browned cookies.
Cool
  1. Cool for 5 minutes on the sheet pans before transferring. This brief rest helps the centers finish setting while staying chewy.

Notes

Pro tip: for the chewy texture, bake only until the edges are golden and the centers look slightly underdone, then cool briefly on the sheet before moving. Store airtight at room temperature for up to 4 days; refrigerate up to 1 week. Freeze baked cookies up to 2 months. If you want a lighter option, use light butter (or half butter, half neutral oil) to reduce saturated fat while keeping the chewy structure.