Amazingly Soft and Chewy Oatmeal Chocolate Chip Cookies

Packed with flavor, these chewy oatmeal chocolate chip cookies are scrumptious and easy to whip up. Freeze a batch while you’re at it!

Oatmeal Chocolate Chip Cookie Ingredients

• 1/2 c. butter, softened
• 1/2 c. packed light brown sugar
• 1/4 c. granulated sugar
• 1 egg, room temperature
• 1 tsp. vanilla extract
• 1 c. all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 1/2 c. quick oats
• 1 c. semisweet chocolate chips

How to Make Chewy Oatmeal Chocolate Chip Cookies

1. Preheat oven to 350 degrees.
2. In a medium-sized bowl, whisk together flour, oatmeal, baking soda, and salt.
3. In a larger bowl, beat butter, brown sugar, and granulated sugar about 2 minutes, or until fluffy.

4. Add the egg and vanilla and beat until well combined.

5. Add flour mixture to wet ingredients and mix until well combined.
6. Stir in the chocolate chips.

7. Roll into walnut-sized balls and place on a parchment-lined baking sheet, spaced about two inches apart.

8. Press each dough ball gently with your fingers to flatten slightly.

9. Bake about 10 minutes, or until edges begin to brown.

10. Cool slightly before serving.
11. Enjoy!

Frequently Asked Questions

• What kind of oats should I use? Although the recipe calls for quick-cooking oats, old-fashioned rolled oats can be substituted. But because steel-cut oats take much longer to cook, it’s best to not use them in this recipe.
• How can I quickly bring an egg to room temperature? You can definitely just sit the egg out at room temperature 20-30 minutes before you use it, but to bring it to room temperature quicker, simply put the egg in a bowl of warm (not hot) water and let it sit about 5-6 minutes, depending on the temperature of the water.
• Can I use a cookie scoop? You can absolutely use a cookie scoop instead of hand-rolling the dough. Try using a scoop that measures two to three tablespoons of dough for best results. You may have to adjust the baking time slightly, depending on the size of the cookies. Just look for lightly golden edges to know when they’re done baking.

Freeze It For Later

These oatmeal chocolate chip cookies are great for freezing and baking later on! In our house, we eat cookies fairly often, but usually only a small batch, enough for one or two per person.

Since most cookie recipes make a gob, when making cookie dough of any kind, I like to make the full batch – our even double it – bake a few right away, and then freeze the rest.

To do this, simply roll the dough into walnut-sized balls onto a foil- or parchment-lined baking sheet and pop in the freezer. When they’re frozen, remove the dough balls from the sheet and place in a freezer bag, squeezing out as much air as you can. Be sure to label your bag with the type of dough and baking directions.

When you’re ready to bake your frozen chewy oatmeal chocolate chip cookie dough, simply place the dough balls on a baking sheet lined with parchment paper and bake in a preheated 350-degree oven for 10-12 minutes.

For best results, let the frozen dough balls rest on the baking sheet to thaw for 10-15 minutes before baking. This helps them to bake more evenly.

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