Soft and chewy oatmeal chocolate chip cookies

I love these Soft and Chewy Oatmeal Chocolate Chip Cookies so much, I almost titled this post Best Ever Oatmeal Chocolate Chip Cookies.

Oatmeal cookies are such a joy to both bake and eat. But, they can be a bit finicky. One wrong move and you’ll end up with a cookie that is too crumbly and falling apart.

Oatmeal cookies should never be crisp.

I’m proud to tell you that this recipe creates a cookie that is exactly the right combination of pillowy soft and slightly chewy. It’s like a dense little puff of chocolatey, oat-flecked goodness.

I’ll let you in on my little baking hack. A lot of oatmeal cookie recipes just call for baking soda. I added the tiniest bit of baking powder to the mix. Baking powder is what makes things like cakes fluffy. It puffs up in recipes and gives baked goods a bit of extra lift.

These cookies are by no means cakey, but the baking powder really softens them up!

I love how hearty these cookies are. They are jammed with chocolate chips and the oats give them such a unique texture. They are small, but definitely not the kind of cookie you stuff into your mouth in one bite.

I recommend one with a cup of your favourite tea or dipped into the milk of your choice.

I’m already dreaming up crazy new combinations for these beautiful cookies. If you subtract the chocolate chips, you could easily come up with some fun new combinations. Maybe, reduce the chocolate chips by half and sub in another cup of Skor bits mixed with pecans for a chocolate toffee crunch? Or, go for a more rustic touch and throw in dried cranberries and dark chocolate.

I’m getting so ahead of myself, but great cookies make me creative!

I should say that these cookies are meant to be a treat. They fall into the “TREAT YO’SELF” column I like to think my blog has. Which is precisely what C. did when he confessed to me that he ate seven of these in one day. Oops!

These are by no means healthy, but the average cookie recipe has about a cup and a half of brown and white sugar combined. I took this one down a notch and used 3/5 of the sugar of your average cookie. I know, I know. Still not healthy, but these are meant to be a treat.

So, eat wisely (if you’re able to stop yourself from Cookie Monstering the batch).

Or, say screw it and make them a fun weekend project! This makes a family-sized batch of cookies – perfect for taking on a picnic, to a family reunion or for a camping weekend. Four dozen cookies in all!

Take the oatmeal cookie base and whip up a batch with your loved ones. Everyone can get their own bowl of dough and mix in their favourite cookie combinations.

What would yours be?

Soft and Chewy Oatmeal Chocolate Chip Cookies
Makes 48 cookies


  • 1 cup salted butter, softened
  • 2/3 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp salt
  • 2 tsp vanilla
  • 2 eggs
  • 1 tsp cinnamon
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 cup flour
  • 2 1/2 cups large flake rolled oats
  • 2 cups milk chocolate chips (semi-sweet is also fine)


  1. Preheat your oven to 350°F. Line a cookie sheet with parchment paper.
  2. Cream together butter and sugar before adding salt and vanilla. Once fully combined, mix in eggs one at a time.
  3. On top of your wet mixture, add cinnamon, baking powder, baking soda and flour. Mix again until just combined. Add oats. Fold in chocolate chips so they are evenly distributed.
  4. You can chill the dough for an hour if you have time. If you don’t, the cookies will still be good, but they are extra thick and chewy if you chill them before baking. Even just throwing your dough in the freezer for 15 minutes will help.
  5. Using a cookie scoop or a spoon, scoop out 48 dough balls and line them on your cookie sheet. Bake for 10-12 minutes. The cookie will still look a bit wet on top, but you will be able to slide it off the pan with a turner/cookie lifter. The bottom will be slightly golden.
  6. Set on a cookie rack to cool and enjoy!

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