Our family’s favorite Oatmeal Chocolate Chip Cookies are soft and chewy, made with a blend of oats and flour, and both white and brown sugar.

Oatmeal chocolate chip cookies propped up a on plate with a glass of milk.

This is one of the very first recipes I shared with you all, published back in August of 2010! It’s the recipe my mom made growing up, and they are AWESOME.

The original recipe attributes them to being a “Mrs Fields” cookie recipe, although I can’t find a source to link them to. They get rave reviews from everyone who has ever tried them!

How to make Oatmeal Chocolate Chip Cookies:

  1. Mix butter, sugar, eggs, and vanilla until smooth.
  2. Blend oats until the oats are powdered.
  3. Mix dry ingredients: combine the flour, blended oats, salt, baking powder, and baking soda.
  4. Combine dry ingredients into the wet ingredients. Stir in the chocolate chips.
  5. Scoop cookie balls and place them on a prepared baking sheet.
  6. Bake at 350 for 9-11 minutes or until the tops look set. Cookies will harden as they cool, so don’t over-bake them.
Two process photos for making cookie dough in a mixing bowl, then baking cookies on a tray.
Cookie dough can be frozen and saved for later. Don’t over bake cookies as they will harden as they cool!

How to make Chewy cookies:

There two main ingredients in this recipe that result in chewy oatmeal chocolate chip cookies: oats and brown sugar.  The blended oat flour is essential to the added chewy texture, and the molasses in brown sugar makes it a more moist sugar than white sugar, resulting in a chewier cookie.

Storing and Freezing Instructions:

Allow cookies to cool completely, then promptly store them in an air-tight container at room temperature for up to 5 days, or freeze them, stored in a freezer-safe container, for up to 3 months.

An oatmeal chocolate chip cookie broken into two pieces, on a plate.

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Oatmeal chocolate chip cookies propped up a on plate with a glass of milk.
Prep 15 minutes
Cook 11 minutes
Total 26 minutes
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  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a large mixing bowl or stand mixer cream together the butter and sugars. Add the eggs and vanilla and mix until smooth.
  • Add the oats to a blender and blend until powdered in texture. In a separate bowl, combine the flour, powdered oats, salt, baking powder, and baking soda.
  • Gently mix the dry ingredients into the wet ingredients. Stir in the chocolate chips.
  • Scoop cookies onto prepared baking sheet. Bake at 350 degrees for 9-11 minutes (a little longer for larger cookie scoops) or until the tops of the cookies are set (no longer doughy looking). Cookies will harden as they cool, so don't over-bake them. Allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.


Calories: 226kcalCarbohydrates: 32gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 66mgFiber: 1gSugar: 20gVitamin A: 230IUVitamin C: 0.1mgCalcium: 35mgIron: 0.9mg

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 I originally shared this recipe August 2010. Updated July 2020 with process photos and additional information.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. I doubled this recipe and am dealing with “much too dry of dough”. How can I “fix” it before I bake these? In the meantime, I am covering and placing in the frig overnight. I sure hope you can help me!!

  2. 5 stars
    I’ve made this recipe twice now in the past two weeks.

    I don’t have a blender to get the oats into a powder, so I use a hand mixer device with blades to cut the oats up not quite to a powder.

    The first time I made the cookies, the yield was 4 dozen cookies. I cooked them longer than I should have (18 minutes) so the cookies weren’t chewy. My mistake for thinking the cookies weren’t done at around 11 minutes per the recipe. The cookies tastes wonderful!

    The second time I made the cookies, the yield was 4 dozen cookies. I cooked them 13 minutes. The cookies were more chewy and tasted wonderful.

    The issue I seem to have is that the cookie dough is really dense by the time I’ve finished adding all of the ingredients. I use a cookie scoop to place a ball of dough on the baking sheet with parchment paper. After cooking for 11 minutes, the cookies haven’t really flattened out as much as I would expect them to.

    My wife suggested using less oatmeal.

    Do you experience this?

    Any suggestions?

    1. We had the same issue! They were more like really dense cookie balls. We flattened them with a fork but the effect was not the same as in the photo

    2. 2 stars
      I think next time I will cut the ratio of oats to flour. These cookies were too dry and flour-y for my taste. 2 cups flour to one cup oats.

  3. This was an AMAZING recipe! I made a double batch for a party and everyone raved about them!!! THANK YOU!

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