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This is hands-down my most requested recipe—and for good reason. It’s my mom’s chocolate chip cookie recipe, and I’ve been enjoying these cookies for as long as I can remember. They have the rich, nostalgic flavor of classic oatmeal cookies, but with a twist: the oats are blended, which gives the cookies an irresistibly soft, gooey texture. Think the best parts of oatmeal and chocolate chip cookies in one perfect bite.

Every time I try a new cookie recipe, my husband gives it a taste and says, “These are good… but not better than the chocolate chip cookies.” At this point, I’ve stopped trying to find a new favorite—why mess with perfection? This soft chocolate chip cookie recipe has earned its permanent place in our kitchen (and hearts).

When I was in 6th grade, my family was remodeling an old farmhouse. During the early stages of the remodel, we lived in a camper—with no working oven. That meant we went about four long months without our favorite chocolate chip cookies. My siblings and I never let our parents forget it!

Finally, on the first Sunday in our newly livable house, my mom promised to make us a fresh batch of her famous homemade chocolate chip cookies. She baked them before church and told us we had to wait until after the service to dig in. I swear, that was the longest three hours of my life.

When we finally raced through the front door, dreams of warm, gooey cookies in our heads, all we found were crumbs… and our black lab in a full-blown food coma on the kitchen floor. That stinker had eaten every single cookie. (Don’t worry—he was fine. We were not.)

Now, years later, I make these cookies for my own kids, and I love seeing their eyes light up the same way I’m sure mine did back then. This recipe is packed with nostalgia, chocolate, and just the right amount of chew. If you love them as much as we do, please leave a review and share the recipe with someone special. Happy baking!

How should I cream my butter?

Creaming butter with white and brown sugar is essential for soft, chewy chocolate chip cookies. It’s best to start with room-temperature butter and add both sugars right away. Using a hand or stand mixer, beat the butter and sugars for 2-4 minutes until it becomes light and fluffy. This incorporates air and helps break down the sugar, creating the perfect base for cookie dough. This leads to even texture and rich flavor throughout the cookies and is the key to baking irresistible homemade chocolate chip cookies.

Bekah’s tips!

• Use high quality chocolate chips; my favorite brand is Guittard. They’re more expensive, but still cheaper than a trip to Crumbl (girl math). You can use either semi-sweet or milk chocolate, and add more or less than what the recipe calls for. They’ll be amazing either way. 
• Add nuts or flaky sea salt on top to mix it up!
• Chilling the dough is not necessary, but I find that my cookies don’t spread nearly as much and are tall and gooey when I do. Usually I’ll make a full batch, scoop the whole batch, put it in the fridge, and cook only a dozen at a time. Because they’re so much better warm. The batter will stay good in the fridge for 7-10 days. The dough freezes really well too!
• Because this recipe is on repeat in our home, I usually blend a big batch of oats so I don’t have to pull out my blender every time I make them. 

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