Oatmeal Cream Cheese Cookies (with Chocolate Chips!)

Oatmeal Chocolate Chip Cookies are soft, chewy and full of chocolate chips and that classic oat flavor. These cookies are a perfect comfort treat with a special ingredient to make them crazy soft.. for days!! 

Deliciously Soft Oatmeal Chocolate Chip Cookies

I have a thing for super soft, chewy cookies. Cookies in and of themselves are a weakness of mine.. make them soft and I honestly don’t have any self control. I know I can’t be the only one to sneak a super soft cookie for breakfast when the kids aren’t looking. Don’t judge. 😉 If you are a soft cookie lover, too, be sure to try my sugar cookies, raspberry cheesecake cookies and chocolate strawberry cheesecake cookies!

The Secret to the Best Oatmeal Chocolate Chip Cookies

Now, let’s talk about how to achieve the softness.. a few years back I came across a cookie recipe that had cream cheese in the dough. I was intrigued, tried it and was hooked! For any of your favorite cookie recipes, substitute half the butter for cream cheese and be amazed! 

You can’t taste the cream cheese at all, it just gives the cookie a nice richness as well as making them so, so so soft. Like, I can’t even tell you how soft! You have just got to make them and find out. 🙂 

Soft Oatmeal Chocolate Chip Cookie Recipe Ingredients

• Salted butter, softened – I always use salted butter! If you don’t have any on hand, feel free to use unsalted and just add an extra pinch of salt to the dough.
• Cream cheese, room temperature – Use the block cream cheese, spreadable will NOT work here.
• Brown sugar – This will help your cookies be ultra chewy.
• Vanilla extract – The vanilla really helps seal the delicious flavor of these cookies.
• Egg
• Milk
• Rolled oats – NOTE: these are NOT the same as quick oats!
• All-purpose flour
• Salt
• Baking soda
• Chocolate chips – I like to use milk chocolate chips, but you can choose your favorites.

How to make Cream Cheese Oatmeal Cookies

1. First thing to do is cream butter, cream cheese and brown sugar together. Make sure you use the brick style of cream cheese. The whipped kind won’t work, unfortunately.
2. This cookie just has brown sugar in it. This adds to the chewiness and it compliments the oats very nicely. Cream until very smooth and velvety.
3. The remaining ingredients go into the dough; vanilla, an egg, a splash of milk, oats, flour, salt, soda and of course chocolate chips. In my opinion, the heartier the chocolate chip the better. I prefer large milk chocolate baking chips for this recipe. 

The dough will be very thick and somewhat sticky.

The secret the the big, thick and chewy bakery style oatmeal chocolate chip cookies is this: double scoop, flatten and shape. 

Yes, double scoop!

4. I scoop once, place on the cookie sheet and then scoop a second time, pressing down on the first scoop before releasing. (see video for a visual of this!) I then flatten the dough with my hands, and shape into a circle. I also like to add a few extra chocolate chips to the top of the cookies, because CHOCOLATE. 

5. Bake at 350° for 9-11 minutes. The cookies will no longer be glossy and will still be very pale. If they turn golden brown, they won’t be soft anymore!

6. Immediately transfer to a wire rack and try to cool completely before eating. I won’t blame you if you sneak one though. 😉 

Enjoy with a TALL glass of milk!

Storing Oatmeal Cream Cheese Cookies

These cookies freeze so well, both the dough and the baked final cookie!

Freezing Oatmeal Chocolate Chip Dough

If wanting to freeze the dough, I suggest scooping the dough out into balls, arranging on a cookie sheet and then freezing for 1 hour. After the cookie dough balls are frozen, then toss them all into a large zip top bag. This way the cookie dough balls won’t stick together and you can bake as little or as many cookies as you’d like. 

Freezing Cream Cheese Oatmeal Cookies

If you are wanting to freeze the baked cookie, just wait until they cool and then pop them into zip top bags and then freeze them. Confession: I actually like to eat them cold, right out of the freezer. 

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Soft Batch Oatmeal Chocolate Chip Cookies

(Printable Recipe Below)

Soft Batch Oatmeal Chocolate Chip Cookies are soft, chewy and full of chocolate chips and that homey oat flavor. These cookies are a perfect comfort treat.. you might even think Grandma made them!

Ingredients

• 1/4 cup butter room temperature
• 4 oz cream cheese brick style, room temperature
• 1 cup brown sugar
• 2 tsp vanilla
• 1 egg
• 1 tbsp milk
• 1 cup rolled oats NOT quick oats
• 2 cups flour
• 1/2 tsp salt
• 1 tsp soda
• 1 cup chocolate chips I like milk!

Instructions

1. Preheat the oven to 350°.
2. In the bowl of a stand mixer, or using a hand mixer cream the butter cream cheese and brown sugar together until smooth and velvety.
3. Scrape down the sides and add in the vanilla, egg and milk. Mix well.
4. Add the oats, flour, salt and soda. Mix until well combined.
5. Stir in the chocolate chips.
6. Scoop onto a parchment paper lined cookie sheet.
7. Bake at 350° for 9-11 minutes, depending on the size of cookie. Tops of the cookies should be no longer glossy. Don’t wait until they turn brown, though!
8. Immediately transfer to a wire rack and let cool completely before eating for optimal softness.
9. Stores well at room temperature in an air tight container for 3 days.
10.