Cookies, Sweets

Chewy Oatmeal Chocolate Chip Cookies

August 29, 2021

Delicious and chewy oatmeal chocolate chip cookies — crisp on the edges with a chewy center and loaded with gooey chocolate chips! 

There is nothing like the smell of freshly baked cookies in my kitchen.  Anyone who walks through the door knows exactly what’s on the table and it just smells like a warm bakery.  I don’t discriminate when it comes to chocolate chip cookies either.  You can add oats, a Nutella center, or walnuts, and they’ll always be equally delicious.

I’ve become quite famous in my small circle for my chocolate chip cookies.  I started making them back in high school.  We had a swim team mom that would occasionally bring them to practices for a treat on Friday, and they were such a hit! I made it a goal for myself to perfect my own chocolate chip cookie recipe, so one day I could be that mom.  Those cookies and spending time in the bakery that my mom worked at are the reasons I decided to go to culinary school.  They were THAT good.

What makes an oatmeal chocolate chip cookie chewy?

It’s all about the brown sugar! In cookie recipes that involve baking soda, (like this one) the brown sugar reacts with sodium bicarbonate to produce carbon dioxide.  The cookies will also have more moisture.  It’s a magic formula that will make your cookies thick and soft!
Brown sugar makes cookies moister and chewier than does white sugar. That’s because it contains molasses!  The molasses adds moisture and, because it’s slightly acidic, causes the proteins in the cookie dough to firm up faster, creating a chewier texture.  Additionally, molasses add moisture to any baked items, as well as extend the shelf life of the cookie!

Here are a few more tricks for these chewy oatmeal chocolate chip cookies

  • Use quick cooking old fashioned oats!  The texture is finer and it help hold the cookie together better. The milk chocolate chips make these cookies sweet, which is exactly what I wanted, but feel free to use semi-sweet or even dark chocolate chips.
  • Under-bake your cookies!  The edges should just be lightly golden brown and the middle should look a little underdone. When you take them out of the oven, the cookies will bake a little longer while cooling on the cookie sheet.
  • Chill the dough!  This is VERY IMPORTANT.  It makes a huge difference in both the flavor and the texture of the cookies. Without chilling the dough, your cookies will spread and you’ll miss out on the soft chewy texture.
  • Use an ice-cream scoop with release to scoop out the dough.  An ice-cream scoop with release yields a big chewy oatmeal chocolate chip cookie.  You can choose to make them smaller, but cut down the baking time to 9-10 minutes. The giant cookies will create a thick cookie with a soft & chewy center.
  • Line your baking sheet with parchment paper or a Silpat baking mat for easy clean up.

I sprinkled a little sea salt over the top of when they were fresh out of the oven because I love that sweet and salty combo.  This is totally optional, but i strongly recommend it!

If you loved this recipe, be sure to check out my snickerdoodle cheesecake bars!

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Chewy Oatmeal Chocolate Chip Cookies

  • Author: Nicole Triebe
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American



1/2 cup unsalted butter, softened

2/3 cup light brown sugar

1/8 cup white sugar

1 egg

1 tsp vanilla extract

3/4 cup all purpose flour

1/2 tsp baking soda

3/4 tsp cinnamon

1/4 tsp salt

1 1/2 cup quick cooking oats

1 cup chocolate chips


  1. In a large bowl, cream together the butter, brown sugar, white sugar, egg and vanilla until smooth and creamy. In a separate small bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the butter/sugar mixture. Blend until combined. Stir in the oats and chocolate chips.
  2. CHILL THE DOUGH.  Place dough in fridge to cool for at least 1 hour
  3. Preheat oven to 350°F. Line a large baking sheet with parchment paper or a Silpat baking mat.
  4. Using ice cream scoop, scoop dough into a round ball and place on prepared baking sheet, leaving about 2-inches between each cookie. Bake them for 13 minutes. Take them out when they are golden at the edges but still a little under baked in the middle. Let them sit on the hot baking sheet for five minutes before transferring them to cooling rack.

Keywords: cookies; dessert; chocolate

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  • Reply Hallie McNew May 2, 2019 at 2:21 am

    This is the one if the best food blog articles I have found. No offense to food bloggers but paragraph after paragraph of words just to get to the recipe. You know what I liked about your post? The useful science that taught me important lessons. Thank you for sharing your knowledge. Hallie

    • Reply Nicole Triebe May 2, 2019 at 2:23 am

      That means so much to me! Thank you for following!

      • Reply Earl Williams July 15, 2019 at 5:20 pm

        Well said.

  • Reply Madalyn December 17, 2019 at 12:46 am

    Fantastic recipe! Simple, easy way to make a great cookie. Cannot believe how much better they were when I chilled the dough. Will make again.

    • Reply Nicole Triebe December 17, 2019 at 1:00 am

      I’m so glad you liked it!

  • Reply Judith Haynes April 9, 2020 at 4:59 pm

    I agree with the comment about the tips you shared. I had tried another recipe but without your tips I didn’t understand about leaving a soft center. Your recipe is perfect and delicious….thank you!

  • Reply steph April 9, 2020 at 8:35 pm

    what if I only have old fashion oats, not quick cook

    • Reply Nicole Triebe April 9, 2020 at 8:49 pm

      It will give you a slightly different texture but that’s totally fine!

  • Reply Terry April 19, 2020 at 2:30 am

    These came out so well and, well done for my first ever oatmeal cookies! I made them for a quarantine bake off with my family. I’m pretty sure they will like it as much as I do!!!
    Thank you!

    • Reply Nicole Triebe April 20, 2020 at 6:26 pm

      Thank you so much for making them! Stay safe!

  • Reply Katharine April 21, 2020 at 5:29 am

    I think these are the best cookies I’ve ever made. I usually have issues with recipe bake times being either over or under done and the 13 minutes at 350 was SPOT ON! Like serious perfection!!! I ate 4 right out of the oven they were so good!

  • Reply Bailey Johanson April 25, 2020 at 8:39 pm

    These turned out really tasty but for some reason, my cookies didn’t really spread much. I used old fashioned oats (all I had in the pantry) so maybe that’s why? That said, still a great recipe and a fantastic blog post. Like another comment mentioned, I love how she gets to the point and provided a ton of general baking tips. I’ll definitely be cooking more of these recipes, maybe practice makes perfect?

  • Reply Stacie April 28, 2020 at 7:07 am

    My cookies turned out super soft and fluffy after cooling. I did accidentally add 1/2 cup butter instead of the 3/4 cup…could that be the reason?

    • Reply Nicole Triebe April 28, 2020 at 12:42 pm

      Yep. That could be it. Try them again!

      • Reply Ruthie July 16, 2020 at 12:18 am

        But the recipe says 1/2 cup butter. Where did the 3/4 c come from?

        • Reply Nicole Triebe July 16, 2020 at 3:19 am

          Where do you see 3/4?

  • Reply Sue May 2, 2020 at 5:25 pm

    How many cookies does the recipe make?

    • Reply Nicole Triebe May 2, 2020 at 5:42 pm

      10 cookies if you use the ice cream scoop

  • Reply Frances May 5, 2020 at 1:17 am

    Is the recipe 1/2 cup butter or 3/4 cup butter
    I seen in the comments that one lady said she put in 1/2 c instead of 3/4 c . But the recipe says 1/2 c butter . I’m confused

    • Reply Nicole Triebe May 5, 2020 at 1:18 am

      It’s 1/2 cup butter

  • Reply Makenzie May 16, 2020 at 3:39 pm

    Can I use dark brown sugar? Will it affect the recipe in anyway?

    • Reply Makenzie May 16, 2020 at 3:55 pm

      But the recipe calls for only 3/4 cup of brown sugar, I should add 1 1/4 cup because I’m using dark brown sugar?

  • Reply Makenzie May 16, 2020 at 3:52 pm

    Can I use dark brown sugar instead of light? Will it affect anything?

    • Reply Nicole Triebe May 16, 2020 at 4:01 pm

      Dark brown is fine! It will have a slightly more molasses flavor, but still delicious!

  • Reply Jocelyn June 6, 2020 at 5:00 pm

    These cookies were SO good. I added a sprinkle of sea salt to the top and they were perfection. I followed measurements exactly, but mine didn’t spread much at all. It didn’t matter!

  • Reply Katie August 15, 2020 at 7:14 pm

    I followed the 1/2 cup butter recipe as well. My cookies didn’t spread out at all so I stuck them back in for another 2 minutes. Still didn’t spread out so I ended up pushing them down with the back of a spoon. Sprinkled some Maldon sea salt on top.
    They were delicious. 15 minutes for my oven though!

  • Reply Samantha September 1, 2020 at 10:05 pm

    I’ve made this recipe so many times and it gets better and better! Highly recommend! They are the perfect chewy oatmeal cookie and have the best taste!

  • Reply Nicole October 9, 2020 at 3:51 pm

    These are the best oatmeal cookies!! I’ve made them countless times and they always come out perfectly 🙂 10/10 would recommend

  • Reply Kimberly January 18, 2021 at 3:37 am

    I just want to say….best recipe ever!!!
    I make double batches because my family eats them faster than I can bake them!!

  • Reply itzel April 22, 2021 at 10:39 pm

    These are so good. I’ve made these 3 times and they are amazing, so soft and just so good. Highly
    recommend trying!

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