Best Soft & Chewy Oatmeal Cookies

Soft, chewy, and packed with oats and chocolate chips, these cookies are the kind you’ll want to make on repeat!

These oatmeal cookies are the youngest’s absolute favorite.

She’s even started helping make them… which means mostly dumping in the oats and sneaking chocolate chips when she thinks I’m not looking.

We’ve tried a few versions over the years, but this one hits that perfect soft-and-chewy spot without being cakey or crumbly.

They hold together in lunchboxes, don’t dry out by the next day, and go great with milk (or coffee if you’re hiding in the pantry for a minute).

I’ve messed up a few batches figuring this one out, so you don’t have to!

Ingredients for Soft and Chewy Oatmeal Cookies

I’ve messed around with this recipe alot, and this combo works.

The youngest helps scoop the oats and always dumps in too many chocolate chips…so go ahead and measure with your heart if you want.

• butter – soft, not melted, or the dough gets weird
• brown sugar – packed in tight, gives that deep cookie flavor
• white sugar – just enough to sweeten things up
• eggs – makes everything hold together
• vanilla – the real kind if you’ve got it
• flour – all-purpose, nothing fancy
• baking soda – helps the cookies puff and spread right
• salt – just a little to balance it out
• cinnamon – adds that cozy taste
• oats – rolled oats, not the quick kind
• chocolate chips – or raisins, but my kids would revolt

How to Make Oatmeal Cookies

1. Heat Things Up

Set your oven to 350°F and line a couple baking sheets with parchment paper.

Make sure your oven’s actually preheated before you bake or the first batch turns out weird.

2. Cream the Butter and Sugar

Toss the softened butter into a big bowl with the brown and white sugar.

Beat it all together until it looks fluffy and lighter in color.

If you’re mixing by hand, warm the butter a bit more so your arm doesn’t fall off.

3. Add Eggs and Vanilla

Crack in both eggs and pour in the vanilla.

Mix until it’s smooth and doesn’t look streaky.

4. Mix the Dry Stuff

In another bowl, whisk the flour, baking soda, salt, and cinnamon.

No need to sift, just stir it around so it’s not clumpy!

5. Combine Everything

Slowly add the dry mix into the wet bowl.

Stir until there’s no flour left hiding at the bottom.

Just don’t overmix it or you’ll end up with tough cookies.

6. Add the Oats and Chips

Dump in the oats and chocolate chips and give it all a good stir.

The dough should feel thick and kind of sticky.

If it’s super soft, stick it in the fridge for 15 minutes and it’ll be easier to scoop.

7. Scoop and Space

Spoon the dough onto your baking sheets, leaving a bit of space between each one.

They’ll spread a little but not too much.

8. Bake to Perfection

Pop the trays in for 10–12 minutes.

The edges should be golden and the centers still a bit soft when you pull them out.

9. Cool Before Sneaking

Let the cookies sit on the tray for 5 minutes before moving them to a wire rack (or plate, let’s be honest).

They’ll finish setting as they cool.

You’re Probably Gonna Need a Second Batch

These never last long around here.

The youngest keeps asking if we can “make the healthy cookies” again, which, honestly, might not be a bad name for them!