Soft Batch Oatmeal Chocolate Chip Cookies

Soft Batch Oatmeal Chocolate Chip Cookies are the BEST cookies ever! *

Soft Batch Oatmeal Chocolate Chip Cookies are the ultimate back to school treat, whether you pack them in a lunch, use them as a homework bribe, or just indulge in some ‘me time’ after the bus has pulled away.

Soft Batch Oatmeal Chocolate Chip Cookies stacked on a spatula

Oatmeal takes a good chocolate chip cookie and makes it a great chocolate chip cookie, it adds one more level of flavor and texture that makes them that much more satisfying. These have a slightly crisp outside and a soft chewy inside, so they represent the best of both cookie worlds.

Soft Batch Oatmeal Chocolate Chip Cookies are the BEST cookies ever! *

I use my cookie scoop to make perfectly even rounds of dough, and of course I always make sure to strategically pop in a few extra chips right on the surface for that ‘bursting with chips’ look everybody loves.

TIP: Cookie dough freezes beautifully — scoop out your dough and place in a single layer on a tray or baking sheet. Put the tray in the freezer and freeze until solid. Then put the frozen balls of dough into a zip lock freezer bag. When you’re ready to bake, take out as many as you need and bake right from frozen. The cooking time will be slightly longer.

A ball of dough for Soft Batch Oatmeal Chocolate Chip Cookies *

TIP: One of the secrets to the perfect soft batch cookie is to under-bake them just slightly. Take these cookies out of the oven while they still look somewhat under done, don’t wait for them to turn golden. They’ll seem quite soft but will firm up as they cool.

Soft Batch Oatmeal Chocolate Chip Cookies, stacked


  • Be sure your oven is at the correct temperature. An inexpensive oven thermometer is a good investment because a lot of great recipes are ruined by the wrong oven temp.
  • Measure your flour with the fluff/scoop/level method — fluff the flour first, and then scoop it and level off with the back of a knife.
  • Use a cookie scoop for uniform sized cookies. I have a collection of them in different sizes for everything from cupcakes and muffins to tiny chocolate truffles. I used my 1 7/8 inch scoop for these large cookies.

Soft Batch Oatmeal Chocolate Chip Cookies are the perfect cookie! *


Reader Rave ~

“OMG !! Finally after 3 diff recipes NUMBER 4 IS THE WINNER…winner winner chicken dinner, totally delish..thank u thank u…soft n chewy PERFECTTTT”  ~ Lea

This recipe is an adaptation of my Soft Batch Chocolate Chip Cookies

oatmeal chocolate chip cookies
3.59 from 155 votes

Soft Batch Oatmeal Chocolate Chip Cookies

Soft Batch Oatmeal Chocolate Chip Cookies are the ultimate back to school treat, whether you pack them in a lunch, use them as a homework bribe, or just indulge in some 'me time' after the bus has pulled away.
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 18 cookies
Author Sue Moran


  • 1/2 cup (1 stick) butter
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 2/3 cups old fashioned rolled oats
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips


  • Set the oven to 350F
  • Slice the butter into chunks and microwave for about 3-40 seconds until it's mostly melted.
  • Beat in the two sugars until light and fluffy, and then blend in the egg and vanilla.
  • Stir in the dry ingredients,
  • When the dry ingredients are almost incorporated, go ahead and add the chocolate chips, and continue to mix just until everything is nicely incorporated.
  • I use a 1 7/8 cookie scoop to scoop out the dough, and then flatten slightly just slightly with my fingers. I like to add a couple of extra chocolate chips to the surface of the dough before I bake them.
  • Place on an un-greased cookie sheet, about 2 inches apart.
  • Bake for 10-11 minutes. The cookies will look puffy and pale, but that's what you want for a soft textured cookie.
  • Let cool on the pan briefly and then move to a rack.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.



Thanks for pinning these Soft Batch Oatmeal Chocolate Chip Cookies!

Soft Batch Oatmeal Chocolate Chip Cookies pin.

You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    phyllis kilpatrick
    October 9, 2021 at 5:18 pm

    These cookies sound amazing!!! I just wanted to say it would be nice if people posted comments on the recipe as written (not their changes) since it’s not their recipe. Substitutions are another matter as those might be helpful for someone gluten free, etc. Thanks people and thank you Sue for the recipe!!!

  • Reply
    August 27, 2021 at 8:06 pm

    Have you ever replaced the rolled oats with oat flour? I want to make this recipe but substitute with flour for texture purposes. How much flour should I use instead of rolled oats? Thank you.

    • Reply
      Sue Moran
      August 27, 2021 at 8:18 pm

      I haven’t tried that Jessica, so I can’t advise you on the amount of flour to use, but keep us posted if you experiment.

  • Reply
    Dennis Batig
    February 13, 2021 at 11:39 am

    5 stars
    I use cinnamon chips sometimes and I like them even better than chocolate chips. I have also made them with coconut alone or added to the chocolate chips. Always good!

    • Reply
      Sue Moran
      February 13, 2021 at 12:02 pm

      You know I never use cinnamon chips, but I’ve got a bag in the pantry, I should experiment with them.

  • Reply
    Teri Bannon
    May 22, 2020 at 8:48 am

    5 stars
    Love, love, love this cookie!!!

  • Reply
    Teri Bannon
    May 22, 2020 at 8:47 am

    Hi Sue, I ‘ve made this recipe a quadrillion times and every time,…..Perfection! For my gluten free niece, I attempted to use, Bob’s Red Mill gluten free flour. It stated that I should also use Xanthum Gum along with the gluten free flour, at a rate of 1/4 c per 1 c. flour. The cookies did not spread at all and tastes puckery dry. The sweetness of your yummy original recipe has also been compromised. This is my first attempt at anything gluten free. Any suggestions?

    • Reply
      May 22, 2020 at 10:22 am

      Hi Teri ~ gluten free baking can be so tricky. If I were you, I’d make your niece cookies that are naturally gluten free, like my almond butter chocolate chip cookies, or something like that that doesn’t rely on ingredient substitutes.

  • Reply
    Ms Ero
    May 20, 2020 at 8:47 am

    5 stars
    I just made these and they came out perfect!
    I was looking for an easy and quick recipe…. this is it!
    Oh, a couple slight changes: I didn’t have Brown sugar so I used Date sugar instead. And used instant oats instead of rolled oats. Cookies came out just fine!!
    This will be my new go-to choc chip cookie recipe… ??? Many thanks!

  • Reply
    Nihal Zacharia
    May 11, 2020 at 10:55 am

    Can instant or quick oats be used ? Thank you

    • Reply
      May 11, 2020 at 11:10 am


  • Reply
    April 26, 2020 at 12:21 pm

    I am making these cookies now, and the dough seems to be crumbly, is that how it should be? They do taste good tho!!?

    • Reply
      April 26, 2020 at 2:53 pm

      The dough shouldn’t be super crumbly Kathy, it might need a little more liquid. You might try adding a touch of milk.

  • Reply
    January 2, 2020 at 8:46 am

    5 stars
    Loved the recipe! They are so delicious right out of the oven!

    • Reply
      January 2, 2020 at 9:45 am

      These are one of my favorites Christy, especially warm!!

  • Reply
    November 7, 2019 at 1:58 pm

    5 stars
    Sue, thanks for the great recipe.
    Unfortunately I have never been able to leave any recipe unaltered, including my Nonnies pierogi recipe that came with her from Poland in 1914ish. I think it is just in my DNA.
    I didn’t melt my butter (just doftened it), switched the measurements for the sugars, and added nuts and raisins.
    Your base recipe is what worked so well.

  • Reply
    October 11, 2019 at 11:45 am

    FINALLY! I have found the perfect soft chocolate chip cookie. I just made my first batch and they are delicious! Thank you!

    • Reply
      October 11, 2019 at 12:09 pm

      Thanks Sue!

  • Reply
    September 3, 2019 at 7:50 pm

    I used butterscotch chips instead of chocolate. Very good

    • Reply
      September 4, 2019 at 6:51 am

      I bet they go really nicely with oatmeal, I’ll have to try that.

  • Reply
    April 10, 2019 at 4:38 pm

    These look like the cookies my best friend used to make for me. They were delicious. I tried the recipe and my cookies came out very flat 🙁 Any suggestions on what I’m doing wrong?

    • Reply
      April 10, 2019 at 6:04 pm

      The only thing I can suggest is make sure your measurements are accurate, Lisa. And you might experiment with chilling the cookies on the sheet for 15 minutes before baking if you still have a spreading issue. Hope this helps!

  • Reply
    March 15, 2019 at 7:13 pm

    Hi, can I double or triple this recipe?

    • Reply
      March 15, 2019 at 7:15 pm

      Go for it 🙂

  • Reply
    Lea Harris
    February 7, 2019 at 10:22 am

    OMG !! Finally after 3 diff recipes NUMBER 4 IS THE WINNER…winner winner chicken dinner,totally delish..thank u thank u…soft n chewy PERFECTTTT

    • Reply
      February 7, 2019 at 10:42 am

      Yay, so glad to hear it. There’s nothing better than a great oatmeal chocolate chip cookie 🙂

  • Reply
    November 29, 2018 at 6:14 pm

    How will the cooking time vary if dough is frozen?

    • Reply
      November 29, 2018 at 6:21 pm

      You’ll have to bake the cookies for 2-3 minutes longer than normal, Teressa, depending on the exact size of your cookies, it could be longer.

  • Reply
    November 19, 2018 at 8:24 am

    I’ve made this many times and they are always a crowdpleaser. Now I’m baking for a big group. How far ahead could you make an refrigerate the dough? Also have you ever experimented with unsweetened coconut flakes with this recipe?

    • Reply
      November 19, 2018 at 8:31 am

      I’d say the dough would last a week in the refrigerator, but you could scoop out the dough and freeze if for up to 6 months. I’ve never made it with coconut, but I don’t see why that wouldn’t work.

  • Reply
    Victoria Saldana
    December 18, 2017 at 8:01 pm

    Ooowie, so I made these oatmeal chocolate chip cookies a little bit ago and let me tell ya, they are gooood! 🙂 I cut the amount of chocolate chips in half and added white chocolate chunks so there’s no ½ c choco chips and ½ c. Of white chunks. Anyway, yeah these are awesome, they also taste like there’s nuts in them bcuz of the texture but there’s none which I like. I can no longer eat nuts so this recipe is a keeper.
    Thank You

  • Reply
    Laura | Tutti Dolci
    September 29, 2016 at 4:49 pm

    How did you know I’m craving cookies today? These look fabulous!

  • Reply
    September 27, 2016 at 4:03 pm

    I’ve missed so much here while I was convalescing from my broken wrist! What a lovely rise from an all butter cookie recipe. I would dearly love to bite into one right now because they look absolutely delicious, Sue!

  • Reply
    Jessica @ Citrus Blossom Bliss
    September 27, 2016 at 10:58 am

    I’m a big fan of cookies for the everyday moments in life – these soft batch oatmeal goodies look so amazingly flavorful and filled with chocolate that I absolutely MUST make them this week :0

  • Reply
    Jules @ WolfItDown
    September 26, 2016 at 2:26 pm

    My man doesn’t like oatmeal cookies so muuch, but it is one of my faaaavourites! I reckon these could change his mind, they look perfect! 😀 x

  • Reply
    Chris Scheuer
    September 26, 2016 at 5:53 am

    Yummy, I’m wanting these right now – for breakfast! Soft inside and crisp outside, my favorite kind.

  • Reply
    Matt @ RoughEats
    September 25, 2016 at 2:37 am

    Ah, yum! My niece is going to love these. If we don’t eat them first. These and some cold milk, delicious!

  • Reply
    Dawn @ Words Of Deliciousness
    September 24, 2016 at 8:42 pm

    I love oatmeal with chocolate chips in cookies. When baking cookies I like to make soft cookies also. Your cookies look like they turned out perfect.

  • Reply
    Tricia @ Saving room for dessert
    September 24, 2016 at 3:18 pm

    I love a good soft oatmeal chocolate chip cookie and these look like the have the perfect ratio of oats to cookie 🙂 What a treat with a cold glass of milk. Yummy!

  • Reply
    Karen @ Seasonal Cravings
    September 24, 2016 at 11:30 am

    Yum, soft cookies are my favorite and these look delicious!

  • Reply
    Elizabeth (Silver's Reviews)
    September 24, 2016 at 11:29 am

    These cookies look so delicious.

    I have to make them right now. 🙂



    • Reply
      Elizabeth (Silver's Reviews)
      September 24, 2016 at 4:32 pm

      I made these cookies. 🙂

      They are DELISH, but they don’t look as nicely formed as yours do. 🙂

      Perhaps next time I will get it right. 🙂

      Silver’s Reviews
      My Blog

  • Reply
    September 24, 2016 at 10:43 am

    Oatmeal chocolate chip has to be my favorite combination, these look delicious Sue!

    • Reply
      September 24, 2016 at 12:10 pm

      It’s my favorite too Cheri, they taste so much more substantial with oatmeal.

  • Reply
    Jennifer @ Seasons and Suppers
    September 24, 2016 at 10:19 am

    Oatmeal Chocolate Chip are one of my favourite cookies and love your “soft” take on these. Will be trying these for sure 🙂

  • Reply
    September 24, 2016 at 8:47 am

    This is just what we all need week days, weekends, holidays, name it ! Thank you

  • Reply
    Robyn @ Simply Fresh Dinners
    September 24, 2016 at 6:32 am

    I’m a big fan of soft cookies, Sue, and with delicious chocolate I’d have trouble stopping at one. You make the most lip-smacking recipes!

  • Reply
    [email protected]'s Recipes
    September 24, 2016 at 5:56 am

    Soft, chewy and chocolatey…what’s not to love?!! They are awesome, Sue.

    • Reply
      June 15, 2018 at 9:04 am

      Had a craving and had to make these! They are soft, delicious and just what they should be….worth the calories 🙂

      • Reply
        June 15, 2018 at 10:05 am


Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!


You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!