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 mins
Cook 11 mins
Total 26 mins
Add to Meal Plan


  • 1 cup butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 1/2 cups old-fashioned rolled oats
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 12 ounce bags chocolate chips (semi-sweet or milk chocolate)


  • 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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Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

 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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Recipe Rating


  1. Anyone try cutting on sugar and/or butter with applesauce? I have made these years ago, and they were delicious but nowadays I try to consume less sugar/fat. If anyone has any idea how to incorporate applesauce into this, please let me know. Thanks

  2. 5 stars
    Delicious cookie, quick and easy to make. I had dark brown sugar on hand (not light) and thought it turned out great regardless, I couldn’t tell the difference. Recipe is a home run!

  3. 5 stars
    So happy to find this recipe!!!! My late Gramma used to make these for us adding walnuts or pecans from the trees in her back yard and chunks of chocolate as well as the chocolate chips. They were the best chocolate chip cookies ever. I was sad when she passed and she didn’t have a chance to share it with me. Now I can make them and It’s just like she’s baking with me.

  4. 5 stars
    Ahhh these are INSANE!!!! Such great cookies. My chips didn’t want to stay in but I just squished them in the bottom.of bowl before putting on baking sheet. You will not be disappointed. Oatmeal is healthy right??☺

  5. 5 stars
    They were good. I had trouble with the chocolate chips, white chocolate chips and the pecan staying incorporated in the dough as I rolled them. I browned the butter and the browned butter tasted fabulous. What can I do to make the chips and nuts to stay in? Maybe add another egg?

  6. 5 stars
    My daughter-in-law makes these cookies often and shares them. The best chocolate chip cookie ever! I’m planning to mix and bake up some yet today.

  7. 5 stars
    I have made this exact recipe for many years.. My daughter got it from a college roommate. My recipe also has one finely chopped Hershey Bar to the recipe!

    1. The recipe I have also calls for a 4-oz. bar of chocolate (I use Lindt) finely grated, plus 1-1/2 cups of chopped nuts. The batter is so stiff it can make extra-large cookies when rolled into golf ball size (bake 14-16 mins.).