Delicious and flavorful Oatmeal Chocolate Chip Cookies — crisp on the edges and a soft, chewy center with plenty of chocolate.
Love oatmeal raisin cookies? Swap the chips for raisins in this recipe! Or go for classic Oatmeal Cookies with no add-ins.
Oatmeal Chocolate Chip Cookies
Soft, chewy, buttery, and best of all, chocolatey—these Oatmeal Chocolate Chip Cookies are the absolute best! I don’t know if it makes me boring, but oatmeal cookies are hands down my favorite, and this recipe is the best. Plus, these cookies are very easy to make.
Read on for how to make them and a few quick tips for making these cookies absolutely perfect.
Ingredients
- Unsalted Butter: Make sure it’s at room temperature for easy mixing.
- Dark Brown Sugar & White Sugar: Gives these cookies a chewy consistency as well as a deeper molasses flavor. Don’t worry — light brown sugar also works!
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Eggs: Bind the ingredients together and add moisture.
- Cornstarch: This keeps the cookies nice and soft.
- Baking Soda: Make sure it’s fresh for best results.
- Salt: Even just a tiny bit makes such a difference bringing out the flavors.
- Old-Fashioned Oats: Avoid quick oats as they’ll make the cookies too soft. If you only have quick oats, this oatmeal creme pie recipe uses them!
- Flour: Spoon and level the flour to avoid adding too much.
- Milk Chocolate Chips: Reserve some to press into the tops of cookies for extra chocolatey goodness.
How To Make Oatmeal Chocolate Chip Cookies
- Cream: Beat butter, brown sugar, and white sugar until smooth.
- Mix: Add eggs and vanilla; blend well.
- Combine Dry: Stir in cornstarch, baking soda, salt, and oats. Mix in flour and fold in chocolate chips.
- Chill: Refrigerate dough for 1 hour. Let sit if too hard.
- Shape: Roll into balls and place on a lined baking sheet.
- Bake: Cook at 350°F for 8-11 minutes.
- Cool & Enjoy: Cool slightly, press in extra chocolate chips, and add salt if desired.
Tips For Success
- Measure Flour: Spoon flour into the cup and level it off with a knife. Avoid scooping to prevent packing.
- Under-Bake: Bake slightly less for soft, chewy cookies. Over-baking makes them dry and less flavorful.
- Use a Food Scale: For even-sized cookies, weigh the dough balls.
- Add Chocolate Chips: Press extra chocolate chips on top after baking for added chocolate and a nicer look.
Storage
Leftovers?
Baked cookies last about 1 week at room temperature in an airtight container.
Can I Freeze Oatmeal Chocolate Chip Cookies?
To freeze baked cookies: Cool completely, freeze on a baking sheet, then store in freezer bags with parchment paper between layers. Freeze for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time.
More Amazing Cookie Recipes
- The Best Snickerdoodle Cookies with all 5-star reviews
- Brown Sugar Cookies without the chocolate chips
- Soft and Chewy Peanut Butter Cookies
- Thumbprint Cookies filled with raspberry
- Viral Edible Cookie Dough
Oatmeal Chocolate Chip Cookies
Delicious and flavorful Oatmeal Chocolate Chip Cookies — crisp on the edges with a soft, chewy center with plenty of chocolate.
Ingredients
- 1 cup (equivalent of 16 tablespoons) unsalted butter, at room temperature
- 1 cup dark brown sugar, packed (light brown sugar works)
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 2 large eggs, at room temperature
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- scant 1 teaspoon salt (I use fine sea salt)
- 3 cups old-fashioned oats, not quick oats
- 1 and 1/2 cups white all-purpose flour, when you measure make sure to spoon and level
- 1 and 1/2 cups milk chocolate chips, separated*
- Optional: Fleur de Sel French Sea Salt (if you like salty sweet!)
Instructions
- In a large bowl, add the ROOM TEMPERATURE (not melted or softened) butter, brown sugar, and white sugar. Beat until smooth and creamy, about 2-3 minutes. Add the eggs and vanilla extract and beat until combined, scraping the sides as needed.
- On top of the wet ingredients, add the cornstarch, baking soda, salt, and old-fashioned oats. Beat to combine. Once ingredients are combined, add in the flour (make sure to spoon and level this measurement!) Mix until JUST combined being careful to not over-beat the mixture. Using a spatula, fold in 1 cup of the chocolate chips.
- The dough is quite sticky — don't worry–the oats will absorb the wetness of the dough and become thicker as it chills. Cover and chill the oatmeal dough for an hour. (If you chill longer than a few hours, let the dough sit at room temperature for 15-20 minutes before trying to roll dough balls — it gets hard!)
- Preheat the oven to 350 degrees F. Line your sheet pans with a silpat liner or parchment paper.
- Roll cookie dough balls (if you have a food scale — 1.7 ounces). Roll the balls higher rather than wider (see photos) and place on the prepared sheet pan. Bake 8-11 minutes watching the cookies carefully near the end of baking. Err for slightly under-baking to keep these cookies soft and chewy! They might look a tiny wet in the center, but will harden as they cool!
- Let the cookies stand on the cookie sheet for a few minutes before removing from the sheet pan. Take reserved chips and press into the tops of the cookies — this ensures you get chocolate in every bite and they look pretty! If you like salted cookies, add a tiny sprinkle of sea salt to your cookies! (Totally optional!)
Video
Recipe Notes
*We LOVE Ghirardelli or Guittard milk chocolate chips in these cookies, but use your favorite type of chocolate chip (semi-sweet or dark). To use raisins, soak the raisins in hot water for 10 minutes, drain and thoroughly dry, and then add to these cookies in place of the chips.
Nutrition
Serving: 1serving | Calories: 303kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 184mg | Potassium: 118mg | Fiber: 1g | Sugar: 24g | Vitamin A: 323IU | Calcium: 32mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Oatmeal Chocolate Chip Cookie Recipe highly adapted from AllRecipes.
They are SO perfect. Like actually perfect! I receive so many compliments from these cookies. Your directions are excellent ??
Ahh I am soo happy to hear this! Thanks so much! 🙂
I love your enthusiasm so this will be my first attempt. I know flour amount is critical – may I suggest giving the amount in weight for best accuracy? Thank you for sharing your recipe!
Thanks so much Beth!! I’m working on adding weight to all my baked goods; stay tuned 🙂
Awesome – everyone loved these cookies. My husband at a dozen before our guests arrived! They all disappeared!!
Ahh I’m soo happy you guys loved this! Thanks! 🙂
Definitely didn’t come out chewy or crispy .. I followed the directions verbatim and they came out puffy. I thought the cornstarch was a little odd so maybe that has something to do with the consistency? They do taste good however.
Did you make any recipe substitutions? Cornstarch helps make them soft and chewy, it shouldn’t mess with consistency. If they were puffy, it likely could be over-measured flour (too much flour you’ll have cakey/puffy cookies). I’d recommend spooning flour into a measuring cup and then gently leveling it off the top with the back of a butterknife to avoid packing in too much flour. Let me know if that helps you achieve the perfect cookies 🙂
My son brought home a container of premixed dry ingredients for oatmeal chocolate chip cookies but I can not find a recipe for the measurements I’m trying to figure out what wet ingredients do I need to go with these dry ingredients 1 cup all purpose flour 1/2 teaspoon backing soda
1/2 teaspoon salt
1/3 cup white sugar
1/3 cup brown sugar
1/2 cup uncooked oatmeal
4 tablespoons chocolate chips please email me at amandah2980@gmail.com I’m wanting to make cookies with him on Sunday
Hey Amanda, I really couldn’t give you exact amounts without personally testing/working through that recipe. I’d recommend adding that mix of measurements to this recipe and adding additional dry ingredients. Good luck!
I add toffee bits to half the batch and my mom loved it. They came out great thanks ?
Mmmm toffee bits sound awesome! I’m so glad they were enjoyed. Thanks for your comment April! 🙂
I skipped the cornstarch but did everything else the same and they still turned out great! I pressed roasted unsalted almond slivers into them when they came out of the oven and the almond flavor added umami. Delicious! Thanks for the new recipe, Chelsea!
MMM!! I need to try these with almond slivers! Sounds delicious! Thanks Gina! 🙂
Wish I could send you the photos. I just made them again for some
French relay marathon runners and they turned out even better this time!
I’d love to see them Gina!! 🙂 Feel free to email me at chelsea @ chelseasmessyapron.com (no spaces in between :))
Made these with whole wheat flour. My cookie curse may be over as these are the first cookies I have made,besides sugar cookies, that have turned out.
Yay!! So happy to hear that! Thanks for the comment Fiona!
Hi chelsea, i made this cookies. And i loooooove them. My friends love them too, and they started placing orders.
Thank you so much for sharing this recipe.
That is so awesome! Thank you so much for sharing Joy! 🙂
These were amazing! Thank you for the recipe!!!!
So happy to hear it; you’re welcome! 🙂 Thanks for the comment and review Sara!
I am not sure what happened but the cookies ended up like little balls. They never spread out at all. And I am wondering what the purpose of the cornstarch is? No other recipes have that in them. It is a thickening agent and they are already pretty thick.
How did you measure your flour? If you scoop it into a bag it is going to pack in way more flour than spooning and leveling the measurement. And did you chill for longer than an hour?
Cornstarch makes them soft, not thick 🙂