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4.6 from 3,123 votes

The Best Oatmeal Chocolate Chip Cookies

Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!

Prep Time
10 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
2 hrs 21 mins
Servings: 12
Calories: 334 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 large egg
  • ½ cup unsalted butter softened to room temp
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 ½ cups old-fashioned whole rolled oats not instant or quick cook
  • ¾ cup all-purpose flour
  • ½ to 1 teaspoon cinnamon added to taste
  • ½ teaspoon baking soda
  • pinch salt optional and to taste
  • 1 heaping cup semi-sweet chocolate chips
  • ½ cup raisins or nuts optional and to taste

Instructions

    Cup of Yum
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, optional raisins or nuts, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  7. Bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
  8. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

  • Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
  • Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
  • Adapted from Soft and Chewy Oatmeal Scotchies Cookies.

Nutrition Information

Serving 1 Calories 334kcal (17%) Carbohydrates 38g (13%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 6g Cholesterol 36mg (12%) Sodium 82mg (3%) Fiber 2g (8%) Sugar 26g (52%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 334

% Daily Value*

Serving 1
Calories 334kcal 17%
Carbohydrates 38g 13%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 6g 35%
Cholesterol 36mg 12%
Sodium 82mg 3%
Fiber 2g 8%
Sugar 26g 52%

* Percent Daily Values are based on a 2,000 calorie diet.