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.
I have made theSe every weekend for the past month! They are a major hit in my house 🙂
So happy to hear that! 🙂
These were delicious! Definitely yielded way more than my boyfriend and I can consume. If freezing the baked cookies, what is the best way to warm them?
Hey Chandler! I’m so happy you guys enjoyed these cookies! I love freezing cookies and usually just grab one out and stick it in the microwave for about 20 seconds and it’s just as delicious. You can also defrost them in the oven at 275 degrees for about 10 minutes! 🙂
Great recipe for COVID rainy days. We were very happy with the texture. Chewy with slightly crispy outside.
Thank you!
So happy these were able to brighten your day and so glad you loved them! Thanks for your comment Marla! 🙂
Amazing post. Great recipe of oatmeal chocolate chip cookies keeps posting like this my children like cookies so much.
I’m so happy to hear this! I definitely will! Thanks so much for your comment. 🙂
Hi,
I am keen to try these soon. How do I get my cookies to have that ‘shrivelled’ messy look, exactly like the ones in your photos? And how did you shape your dough balls before baking?
Thanks,
Isabelle
Hey Isabelle, the cookies should look the same as the photos if you follow the directions closely 🙂 I wrote them exactly for how I created the cookies in the image. You can also see in the post a photo of the shape of the dough balls before baking
These are definitely the best oatmeal cookies ever. I’ve made them 3 times now and they are a huge hit each time. I did however calculate different calories. That recipe made me about 25 cookies for about 230 calories per cookie!
So happy to hear you’ve enjoyed them; thank you Marissa!
Should I defrost the BAKED frozen cookies in the oven for a couple of minutes? thanks!
I wouldn’t! Just let them thaw out at room temperature
Does this recipe call for granulated or confectioners sugar?
thanks!
Granulated
Baked them and loved them.. It was my first time making oatmeal cookies and was so glad I don’t have to undergo the “experimental” stage.. Have to use whole rolled oats though, as old fashioned ones are quite hard to find in my area, and quite pricey too..
Can you also share how long is the shelf life?
So happy to hear you enjoyed these! We like them best within 2-3 days of being made, but they’ll last up to a week in an airtight container 🙂
I decided to add in a tad of almond extract with the vanilla, and added in dried cherries with the chocolate chips!
Omg! Heavenly! Thanks for this great recipe!
Sounds delicious!! Thanks Joyce 🙂