These insanely addictive, soft and chewy oatmeal chocolate chip cookies are chunky, moist and finger-licking good! Loaded with nutritious oats, nuts, raisins, and made just a little sinful with chocolate chips.

Have you had a cookie so incredibly good that you wished you could have it all day? Because these thick and chunky, soft and chewy oatmeal chocolate chip cookies are absolutely, insanely addictive.

Eat these jam-packed cookies at your own peril, guys ! You will definitely experience a whole new level of cookie love!

Note: This post has been updated with new photos and made super easy for you to follow with my step-by-step recipe video.

Why these are the best oatmeal chocolate chip cookies

These oatmeal chocolate chip cookies taste incredible! This is my go-to recipe because it’s such a crowd favourite and is so versatile.

A soft and chewy oatmeal chocolate chip cookie, up close

You can easily adapt it to suit your eaters. Kids and adults just love it because there’s really a whole load of delightful edibles thrown into this classic mix, basically:

  • Sweet buttery cookie dough. Every great cookie needs a great buttery cookie dough. And this one checks off all the boxes if you love soft and chewy cookie centres with a slight crisp.
  • Rolled oats. Good old-fashioned, nutritious rolled oats dominate these cookies. It’s what makes these cookies wonderfully chewy!
  • Chocolate chips. Mix and match your favourite flavours of chips! These cookies are great with a combination of chocolate chips, peanut butter chips, or even butterscotch chips.
  • Toasted pecans. Thrown in for added crunch in the texture, and for their hearty, nutty flavour. Use your favourite nuts here too, if you like!
  • Raisins. Adds little morsels of fruity sweetness in every cookie.
  • Ground cinnamon. And, finally, a liberal dash of cinnamon adds a lovely, warm hint of spice with that unmistakable aroma.

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Ingredients for oatmeal chocolate chip cookies

  • plain or all-purpose flour
  • baking soda
  • salt
  • ground cinnamon
  • butter, unsalted and softened at room temperature
  • brown sugar
  • white sugar
  • eggs, large (60 – 65 g each)
  • vanilla extract
  • rolled oats
  • pecans
  • raisins
  • chocolate chips

These are the best oatmeal chocolate chip cookies!

So, you’ve heard me mention what a great cookie dough this is. Tender and moist in the centre, yet crisp at the edges. That’s because of the sugar mix of brown and white sugars.

The higher brown sugar content makes these cookies wonderfully moist and rich with the flavour of molasses.  And there’s just enough white sugar that the cookies get a little toasty at the edges.

Soft and chewy oatmeal chocolate chip cookies, stacked

The perfect ratio results in a cookie that won’t immediately come apart, crumble or break into bits when you bend it slowly. Hence, yielding cookies with that sought after quality of ‘chewy-ness’.

These cookies will stay soft and moist for up to 5 days, if these even last that long in your house, when stored in an airtight container. That’s just how superbly moist and chewy these cookies will stay!

How to make oatmeal chocolate chip cookies

Like most cookie doughs, this one comes together quickly. You do need to chill it for at least 30 minutes. I do highly recommend chilling overnight, if you can afford the time.

  • Step 1: Combine flour, baking soda, salt and ground cinnamon. Give it a good stir with a whisk.
  • Step 2: Cream butter, brown and white sugars until light and fluffy, about 3 minutes.
  • Step 3: Beat in eggs, one at a time. Make sure each egg is well incorporated before adding the next.
  • Step 4: Beat in vanilla extract, about 10 seconds, to mix well.
  • Step 5: Stir in the flour mixture with a spatula or wooden spoon until the dough is completely smooth.
  • Step 6: Tip in oats, pecans, raisins and chocolate chips altogether. Mix thoroughly, and make sure the cookie dough holds together. It will be very chunky, but that’s normal for this cookie dough.

Finally, cover with cling wrap and chill the cookie dough for 30 minutes.

An overnight chill allows the cookie dough to develop a much deeper, richer flavour. It also prevents the cookies from spreading too much during baking.

If you intend to freeze the cookie dough, wrap tightly in several layers of cling wrap and freeze for up to 3 weeks.

When ready to bake, allow frozen cookie dough to thaw at room temperature for an hour or as long as needed until just soft enough for you to shape your cookies.

  • Shape into cookie balls by rolling cookie dough between your hands. Space apart on the baking tray, as the cookies will spread as they bake.
  • My favourite part! Top with more chocolate chips, if you want that chocolatey deliciousness! Press chips into the ball and flatten slightly, but not too much.
  • Bake in the preheated oven for 12 – 17 minutes, depending on the size of the cookies you make. To get soft and chewy cookies, it’s better to slightly under-bake. Once the top of the cookies look set and just a bit moist (but not wet), that’s ideal!
  • Let cookies sit on the tray for 5 minutes until they are firm enough to transfer to a wire rack.

How to get perfect oatmeal chocolate chip cookies

To get the height of your cookies looking just like what you see here, chill the cookie dough for at least 30 minutes.

Overnight chilling is highly recommended. When ready to bake, take out the cookie dough.

Let it sit at room temperature until just soft enough to scoop and shape. There will still be some spreading during the baking, but you’ll get a good height on these cookies.

Based on this recipe, weigh out the cookie dough in 40 gm portions if you want 2 1/2-inch cookies, or 50 gm portions for 3 to 3 1/2 inch cookies.

Roll each dough portion between the palms of your hands into a compact ball.

Space about 1 inch apart on the baking tray. Lightly press 3 to 4 chips closely together on top of each ball, right in the center.

Pat down on the cookies, but do not flatten too much. The cookies will spread a bit during baking.

Soft and chewy oatmeal chocolate chip cookies, stacked

Toast nuts to intensify their nutty flavours

You could incorporate your favourite nuts. Great options are walnuts, almonds, pistachios, macadamias, as well as hazelnuts.

If using whole raw nuts, roughly chop into smaller pieces.

Always lightly toast to bring out their intense nutty flavour, and allow to cool before mixing into the cookie dough.

Use your favourite choice of dried fruit

You could also sub out the raisins for your favourite dried fruit.

Dried currants and cranberries are classic, popular combinations. I personally love switching up with dried blueberries too!

If you want to incorporate larger dried fruit such as prunes or dates, chop into smaller pieces before adding to the cookie dough.

Chopped glace red and green cherries would make a lovely oatmeal cookie variety for special festive occasions like Christmas and New Year.

Try different flavoured chips

You can try a totally nut-free and fruit-free oatmeal cookie too! Replace with equal quantities of mini or regular chocolate chips or entirely with your favourite flavour of baking chips.

I do hope you’ll love these as much as I do! I’m curious to see what you all come up in your version of these oatmeal cookies!

Have a wonderful week, everybodeeee!!

Here are more awesome sweet treats to inspire your next bake:

Tried this recipe? I’d love to see! Remember to share your pics on Instagram and tag @foodelicacy or #foodelicacy.

Soft and Chewy Oatmeal Chocolate Chip Cookies Pinterest

Soft and Chewy Oatmeal Chocolate Chip Cookies {with Video}

4.9 from 13 reviews
Prep Time: 30 minutes
Cook Time: 12 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 12 minutes
Yield: 36 – 40 cookies, depending on size
These insanely addictive, soft and chewy oatmeal cookies are chunky, moist and finger-licking good! Each cookie is generously loaded with the goodness of rolled oats, pecans, raisins, and made just a little sinful with chocolate chips thrown into the mix.

Ingredients

  • 224 g plain flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ½ tsp ground cinnamon
  • 227 g unsalted butter at room temperature
  • 200 g light brown sugar
  • 90 g white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 300 g whole rolled oats
  • 100 g chopped pecans toasted (or your favourite nuts)
  • 175 g semi-sweet chocolate chips
  • 135 g blackcurrants or raisins or your favourite dried fruit
  • Extra semi-sweet chocolate chips for cookie tops

Instructions
 

  • In a large mixing bowl, combine flour, baking soda, salt, and ground cinnamon (if using). Stir with a whisk to mix well.
  • Using a hand-held or electric mixer fitted with a paddle attachment, cream together the butter, brown sugar, and white sugar on medium speed (speed 3 on my Kitchen Aid mixer). Cream only until mixture becomes smooth, about 3 – 4 minutes.
  • Beat in the eggs, one at a time, making sure the butter mixture becomes smooth again before adding the next.
  • Add in the vanilla extract, beat for a few seconds to mix well.
  • Reduce mixer speed to low (speed 1 – 2 on my Kitchen Aid mixer). Stir in the flour mixture until the mixture just comes together as a dough and is well blended.
  • Add the rolled oats, toasted pecans, blackcurrants, and chocolate chips. Stir until well distributed throughout the cookie dough. Chill the cookie dough for at least 30 mins, or up to 1 hour (recommended).
  • Meanwhile, preheat oven to 165°C (325°F). Line two (2) cookie trays with baking paper.
  • Roll out balls of cookie dough (40 g each for 2 1/2-inch cookies/ 50 g each for 3 – 3 1/2 inch cookies), making each fairly compact. Place cookie balls on both baking trays, spacing about 1 1/2 inches apart. Place 3 to 4 extra chocolate chips close together, on the top and centre of each ball. Pat down lightly. Place second tray and remaining cookie dough back into the chiller until you’re ready to make the next batch.
  • Bake one tray at a time, for 12 to 17 mins, or until the edges turn golden brown, and the centre of the cookies are a pale brown, but may still look a little moist.
  • Allow cookies to cool on the baking tray for 5 minutes, or until firm enough to transfer to a wire rack to cool completely.
  • Allow baking tray to cool before placing the next batch of cookie balls on it. This will prevent the cookie balls from starting to melt on a hot tray before going into the oven.
  • When cookies are completely cooled, store in an air-tight container in a cool, dry place. These cookies will stay soft and moist for 3 to 5 days.

Video

Notes

  • Always use old-fashioned rolled oats, not quick cooking oats or oatmeal, as these won’t make the texture of these cookies quite as chewy or chunky as intended.
  • You could incorporate your favourite nuts – walnuts, almonds, pistachios, macadamias, or hazelnuts. If working with whole raw nuts, roughly chop into smaller pieces. Always lightly toast to bring out their intense nutty flavour, and allow to cool before mixing into the cookie dough.
  • You could also sub out the blackcurrants for your favourite dried fruit – raisins and cranberries are classic, popular combinations. If you like larger dried fruit such as prunes or dates, chop into smaller pieces before adding to the cookie dough.
  • If you’re entirely omitting nuts, dried fruit and peanut butter chips, replace with equal quantity of mini or regular chocolate chips or entirely with your favourite flavour of baking chips.

Nutrition Information:

Serving: 1serving, Calories: 193kcal, Carbohydrates: 25g, Protein: 3g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Cholesterol: 24mg, Sodium: 110mg, Fiber: 2g, Sugar: 12g
Cuisine: Western
Course: Cookie Recipes
Author: Celia Lim
Did you make this recipe? Be sure to leave a rating and a review in the section below, and tag @foodelicacy on Instagram and hashtag it #foodelicacy so I can see!