Soft Chocolate Chip Oatmeal Cookies

5 from 2 votes
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Melt in your mouth luscious, soft, oatmeal cookies. Healthier than most other recipes but equally as delicious. You will love these chewy treats. They only take 12 minutes to bake!

Soft Chocolate Chip Oatmeal Cookies up close.
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Why Make These Soft Oatmeal Cookies

These cookies are perfect for any occasion. They are soft, chewy, and lush. These cookies only take about 12 minutes to bake, they are the ultimate cookie to dunk in milk. You can add any chocolate chips you would like, I did the peanut butter, milk chocolate chip combination. These cookies have way less butter and sugar than other recipes and they are just as tasty. You will love these soft oatmeal cookies that melt in your mouth.

Ingredients For Soft Oatmeal Cookies

Ingredients for soft oatmeal cookies in bowls on a counter.

All Purpose Flour. You can also do all-purpose gluten free flour.

Brown Sugar.

Granulated White Sugar. Both are needed to make the cookies chewy.

Old Fashioned Oats. Do not use instant oats.

Cinnamon. For flavor.

Vanilla Extract.

Eggs. Two are needed.

Butter. I used plant based butter

Banana. This is to help sweeten and cut back on the butter in the cookies.

Baking Soda.

Baking Powder.

Salt.

Chocolate Chips. Choose your favorite. I used peanut butter and chocolate chip.

Steps To Make Soft Oatmeal Cookies

Steps to make soft oatmeal cookies.

Step one. Preheat oven to 350º In a large bowl mix the flour, cinnamon, baking soda, baking powder, salt. Set aside.

Step two. In a stand mixer or with a hand mixer, combine banana, butter, brown and white sugar. Cream together. You may need to scrape the sides of the bowl to be sure it is all mixed equally.

Step three. Add the eggs into the sugar mix, mix together. Then slowly add flour mix, oats and chocolate chips last. The mix will be sticky and thick. Line a cookie sheet with parchment paper and spoon 1.5 inch balls out onto the parchment. Leave about 1 inch in between the cookies. Feel free to leave them as a ball if you prefer a thicker cookie, or push them down a bit with your fingers.

Step Four. Bake on 350º for about 10 – 12 minutes. I prefer the cookies nice and soft, i typically pull them out at 10 minutes and let them cool. Once they cool they will be formed and ready to enjoy.

Soft Oatmeal Cookies up close on parchment paper.

Tips To Make Soft Oatmeal Cookies

Can I use gluten free flour?

Yes, make sure you use all purpose gluten free flour.

Can I do raisins instead of chocolate chips?

Yes, you can use raisins, walnuts or any chocolate chip of choice.

Do I have to use banana

No, I use banana to cut down on the butter and sugar. If you don’t use a banana you will need to use 3/4 cup of butter instead.

How long will these keep?

These can be kept on the counter for up to 4 days, refrigerated for 6 days or frozen in a ziplock bag for up to 3 months.

Other Recipes To Try

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Soft Oatmeal Cookies
5 from 2 votes

Soft Oatmeal Cookies

Melt in your mouth luscious, soft, oatmeal cookies. Healthier than most other recipes but equally as delicious. You will love these chewy treats. They only take 12 minutes to bake!
Servings: 20

Ingredients 

  • cup all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ cup softened butter, *
  • 1 ripe banana , *
  • ½ cup brown sugar , any
  • ½ cup granulated white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 cup old fashioned oats
  • 1 cup chocolate chips, *

Instructions 

  • Preheat oven to 350º In a large bowl mix the flour, cinnamon, baking soda, baking powder, salt. Set aside.
  • In a stand mixer or with a hand mixer, combine banana, butter, brown and white sugar. Cream together. You may need to scrape the sides of the bowl to be sure it is all mixed equally. 
  • Add the eggs and vanilla into the sugar mix, mix together. Then slowly add flour mix, oats and chocolate chips last. The mix will be sticky and thick. Line a cookie sheet with parchment paper and spoon 1.5 inch balls out onto the parchment. Leave about 1 inch in between the cookies. Feel free to leave them as a ball if you prefer a thicker cookie, or push them down a bit with your fingers.
  • Bake on 350º for about 10 – 12 minutes. I prefer the cookies nice and soft, i typically pull them out at 10 minutes and let them cool. Once they cool they will be formed and ready to enjoy. 

Notes

*I use plant based butter
*about 1/3 cup of mashed banana
*If you don’t have banana you can use 3/4 cup softened butter
*I used peanut butter, chocolate chip blend
 
 

Nutrition

Calories: 203kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 161mg | Potassium: 92mg | Fiber: 2g | Sugar: 15g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Course: Dessert
Cuisine: American
Servings: 20
Calories: 203
Keyword: 20 minute, Cookies, Soft Oatmeal Cookies
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Recipe Rating




3 Comments

  1. 5 stars
    I just made these yesterday and they are delicious! My husband said he’s not usually a fan of oatmeal cookies but he happily changed his mind after this one 🙂 Love how soft and chocolatey they are! Perfect balance in each bite and great texture. Also very easy to make.

    1. So glad to hear the husband was convinced. Thanks for the review!