These oatmeal chocolate chip cookies combine everything we love about a classic chocolate chip cookie with the chewy texture and subtle nutty flavor of old-fashioned oats. With crisp edges, soft and chewy centers, plenty of chocolate, and a little flaky sea salt on top, it’s no surprise this is one of our favorite cookie recipes.
Why You’ll Love This Recipe
- These are the best oatmeal chocolate chip cookies! This is our favorite cookie recipe. They have the perfect balance of crisp edges and soft, chewy centers.
- Old-fashioned oats add a subtle nutty flavor and extra chew without making these taste like traditional oatmeal cookies.
- You can make either smaller or larger cookies using the same cookie dough.
- Pressing a few extra chocolate chips into the tops before baking gives every cookie that bakery-style look.
- This is one of our favorite chocolate chip cookie recipes and one that has become a favorite for many others, too.
Ingredient Notes
- Unsalted butter- The butter should be slightly softened but still firm and cool to the touch. You don't want melted butter or fully room-temperature butter here, as softer butter can cause the cookies to spread more. If you like browned butter, try our brown butter oatmeal chocolate chip cookies.
- Brown sugar - Brown sugar helps give these oatmeal chocolate chip cookies their soft, chewy texture. We recommend using light or dark brown sugar based on your preference, although dark brown sugar will give the cookies a slightly deeper flavor.
- Old-fashioned oats - Old-fashioned rolled oats give these cookies their chewy texture and a subtle nutty flavor. We prefer them over quick oats for the best texture, but quick-cooking oats can work in a pinch and will create a slightly softer cookie.
- All-purpose flour - Make sure to measure your flour carefully. Too much flour is one of the most common mistakes and can lead to dry cookies.
- Chocolate chips - Use your favorite chocolate chips for this recipe! You can use dark chocolate chips, semi-sweet chocolate chips, milk chocolate chips, chocolate chunks, or a combination of different types of chocolate. Our personal favorite chocolate chips for these cookies are the Nestle Dark Chocolate Morsels (they aren't too dark and are a larger chip) or Guittard chocolate chips.
- Flaky sea salt - We highly recommend sprinkling a little Maldon sea salt over the baked cookies right after they come out of the oven. It adds a delicious sweet-and-salty finish.
See the recipe card below for a complete list of ingredients and measurements for these chewy oatmeal chocolate chip cookies.
Recipe Tips & Variations
- Use cool, slightly softened butter. The butter should still feel firm to the touch. Avoid using melted butter, which can cause the cookies to spread too much.
- Don't overmix the dough. Once you add the dry ingredients, mix on low speed just until everything comes together. Overmixing can affect the final texture.
- Chill the cookie dough balls. Even just 10 minutes in the fridge helps the cookies hold their shape and prevents excess spreading.
- Add extra chocolate on top. Our favorite thing is to gently press 2–3 additional chocolate chips into the top of each cookie dough ball before baking.
- Don't overbake. Remove the cookies when the edges are golden brown but the centers still look slightly underbaked. They'll continue to set as they cool on the baking sheet.
- Make them larger or smaller. For larger cookies, use about 3 tablespoons of dough per cookie, or combine two 1½-tablespoon cookie scoop portions. For smaller cookies, use one 1½-tablespoon scoop. Both sizes typically bake in about 9–11 minutes, but keep a close eye on them since every oven is a little different.
How to Make Oatmeal Chocolate Chip Cookies
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: In a large bowl or the bowl of a stand mixer, add the butter, brown sugar, and white sugar. The butter should be slightly softened but still firm to the touch — not melty. Beat on medium speed for 2-3 minutes, until light and fluffy.
Step 2: Add the eggs and vanilla extract, beating until well combined, scraping down the sides of the bowl as needed.
Step 3: Add the rolled oats, flour, baking powder, baking soda, and salt to the bowl. Mix on low speed until just combined. Avoid overmixing!
Step 4: Fold in the chocolate chips with a spatula or wooden spoon until evenly distributed throughout the dough.
Step 5: Scoop the dough into even balls and chill. For larger cookies, scoop about 3 tablespoons of dough per cookie (or combine two 1½-tablespoon scoops). For smaller cookies, use one 1½-tablespoon scoop. Gently press 2–3 additional chocolate chips into the top of each cookie dough ball, then place them on a plate or sheet pan and chill in the fridge for 10 minutes. This helps the cookies hold their shape and prevents excess spreading while baking.
While the dough chills, preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
Arrange the chilled dough balls on the prepared cookie sheet (6 to a pan for bigger cookies, 12 to a pan for smaller cookies).
Step 6: Bake for 9-11 minutes, or until the edges are golden brown and the centers still look slightly underbaked. Immediately after removing the cookies from the oven, sprinkle the tops with a little Maldon flaky sea salt, if desired (highly recommended!). Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Chocolate Chip Oatmeal Cookies FAQs
We actually prefer storing our cookies in the freezer! After they have completely cooled/set, place them into an airtight container or freezer bag. Freezer for up to 2-3 months. Let them thaw for a few minutes at room temperature before enjoying.
Yes! Scoop the dough into cookie dough balls and freeze them on a baking sheet until solid. Transfer the frozen dough balls to a freezer-safe bag or airtight container and freeze for up to 3 months. Bake from frozen, adding a minute or two to the bake time as needed.
The most common reasons are butter that was too soft or warm, skipping the short chilling step, or placing the dough on a warm baking sheet. For best results, use cool, slightly softened butter and chill the cookie dough balls for 10 minutes before baking.
Yes! For smaller cookies, use about 1½ tablespoons of dough per cookie, or one cookie scoop. For larger cookies, use about 3 tablespoons of dough, or two 1½-tablespoon scoops pressed together. Both sizes generally take around 9–11 minutes, depending on your oven.
The edges should be lightly golden brown, while the centers may still look slightly soft or underbaked. The cookies will continue cooking and setting as they rest on the baking sheet for 5 minutes.
Too much flour or overbaking are the most likely causes. Measure the flour carefully (do not pack the flour into the measuring cup), mix only until the dry ingredients are incorporated, and remove the cookies from the oven while the centers still look slightly soft.
These cookies are not gluten free. However, if you need a gluten-free option, try our delicious gluten-free peanut butter cup cookies!
Other Delicious Cookies
If you make this oatmeal chocolate chip cookie recipe recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
The Best Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, cold and cut into small cubes
- 1 cup brown sugar
- ¾ cup white sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 cup old-fashioned rolled oats
- 3 cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 1, 11.5 ounce bag chocolate chips
- Maldon sea salt flakes (optional but HIGHLY recommended) (Maldon Sea Salt)
Instructions
- In a large bowl or the bowl of a stand mixer, add the butter, brown sugar, and white sugar. The butter should be slightly softened but still firm to the touch — not melty. Beat on medium speed for 2-3 minutes, until light and fluffy.
- Add the eggs and vanilla extract, beating until well combined, scraping down the sides of the bowl as needed.
- Add the rolled oats, flour, baking powder, baking soda, and salt to the bowl. Mix on low speed until just combined. Avoid over mixing!
- Fold in the chocolate chips with a spatula or wooden spoon until evenly distributed throughout the dough.
- Scoop the dough into even balls and chill. For larger cookies, scoop about 3 tablespoons of dough per cookie (or combine two 1½-tablespoon scoops). For smaller cookies, use one 1½-tablespoon scoop. Gently press 2–3 additional chocolate chips into the top of each cookie dough ball, then place them on a plate or sheet pan and chill in the fridge for 10 minutes. This helps the cookies hold their shape and prevents excess spreading while baking.
- While the dough chills, preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Arrange the chilled dough balls on the prepared cookie sheet (6 to a pan for bigger cookies, 12 to a pan for smaller cookies). Bake for 9-11 minutes, or until the edges are golden brown and the centers still look slightly underbaked. Immediately after removing the cookies from the oven, sprinkle the tops with a little Maldon flaky sea salt, if desired (highly recommended!). Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Save time/prep ahead:
- Scoop the cookie dough into balls ahead of time and refrigerate them, covered with plastic wrap, for up to 24 hours before baking.
- For longer storage, freeze the cookie dough balls so you can bake just a few cookies at a time.
- Measure the dry ingredients ahead of time if you're prepping for baking later.
- If you're making a larger batch, use two prepared baking sheets so you can keep the next batch ready while the first batch bakes.
- The recipe can be found on My Fitness Pal by searching "BWB Oatmeal Chocolate Chip Cookies." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
Leave a Reply