Delicious and chewy oatmeal chocolate chip cookies — crispy edges, chewy centers and loaded with gooey chocolate chips!
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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. This oatmeal chocolate chip cookie recipe is the best you’ll ever have!
These are delicious!! Best oatmeal chocolate chip cookie out there!
Kelly R.
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! It makes the best cookie!
Brown sugar makes cookies moister and chewier than 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! Dark brown sugar contains more molasses than light brown sugar. You may choose based on your preference. Using white sugar will result in crispy cookies
How do you make chewy oatmeal chocolate chip cookies?
- Start by using a stand mixer to cream the wet ingredients: room temperature unsalted butter, sugars, vanilla extract and egg together in a large bowl. Creaming evenly disperses the sugar throughout the batter, completely dissolving it into the butter. You also increase volume by mixing thoroughly and incorporating more air into your batter. The result? Lighter textured cookies and cakes.
- In a separate small bowl, whisk together the dry ingredients: all purpose flour, baking soda, cinnamon, and salt. Add the flour mixture to the butter/sugar mixture. Blend at a low speed until combined. Stir in the oats and semisweet chocolate chips.
- CHILL THE DOUGH. Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. Place dough in fridge to cool for at least 1 hour before baking.
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or a Silpat baking mat.
- Using ice cream scoop, scoop dough balls and place on prepared baking sheet, leaving about 2-inches between each cookie. Bake them for 13 minutes. Bake time will vary depending on how big your dough balls are. 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 a wire rack to cool.
Pair with a big glass of milk for the best snack!
Tips for making the best oatmeal chocolate chip cookies
- Use quick cooking oats! The texture of quick cooking old-fashioned oats 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. Chewy cookies are the best!
- 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. I like to scoop out the dough and freeze them in a freezer bag and bake a few whenever I want them. Nothing beats freshly baked warm cookies whenever you’d like!
- Line your cookie sheets with parchment paper. Or alternatively, use a Silpat baking mat for easy clean up.
How long can you store cookie dough for?
If you only want to only bake a few oatmeal chocolate chip cookies and save some dough for later, save the remaining dough in an airtight container in the fridge. The cookie dough will last a week in the refrigerator and 2 months in the freezer. If you’re baking from frozen, add 1-2 minutes to the baking time. Refrigerated dough can be scooped and placed right on the baking sheet.
FAQ and Expert Tips
Sprinkled a little sea salt over the top of each cookie when they were fresh out of the oven. If because I love that sweet and salty combo. This is totally optional, but i strongly recommend it!
Don’t overmix the dough! Overmixing develops gluten in the cookie and causes them to become tough.
Keep the leftovers fresh! If you have leftover cookies, store them in an air tight container with a slice of bread to keep them soft. They should last up to a week.
Click here to check out the short web story for this recipe!
Other cookie recipes to try
Snickerdoodle cheesecake bars – These bars have the delicious flavor of a snickerdoodle and the creaminess of a cheesecake all in one bite!
Brown Butter Toffee Chocolate Chunk Cookies – These brown butter toffee chocolate chunk cookies are chewy, chocolatey and SO flavorful! A decadent treat for any chocolate lover!
The Best Chewy Chocolate Chip Cookies – Hands down the best chewy chocolate chip cookies you’ll ever eat! These cookies are chewy, chocolatey and oh so delicious!
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Print
Chewy Oatmeal Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
Instructions
- 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.
- CHILL THE DOUGH. Place dough in fridge to cool for at least 1 hour
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or a Silpat baking mat.
- 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.
Nutrition
- Serving Size: 1
- Calories: 434
- Sodium: 193.9
- Fat: 22.7
- Saturated Fat: 12.4
- Trans Fat: 0
- Carbohydrates: 49.5
- Fiber: 3.6
- Protein: 10.8
- Cholesterol: 223mg
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44 Comments
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
That means so much to me! Thank you for following!
Well said.
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.
I’m so glad you liked it!
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!
what if I only have old fashion oats, not quick cook
It will give you a slightly different texture but that’s totally fine!
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!
Thank you so much for making them! Stay safe!
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!
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?
Yep. That could be it. Try them again!
But the recipe says 1/2 cup butter. Where did the 3/4 c come from?
Where do you see 3/4?
I really like how chewy and delicious these cookies look. My grandchildren are going to enjoy making and eating these up.
How many cookies does the recipe make?
10 cookies if you use the ice cream scoop
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
It’s 1/2 cup butter
Can I use dark brown sugar? Will it affect the recipe in anyway?
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?
Can I use dark brown sugar instead of light? Will it affect anything?
Dark brown is fine! It will have a slightly more molasses flavor, but still delicious!
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!
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!
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!
These are the best oatmeal cookies!! I’ve made them countless times and they always come out perfectly 🙂 10/10 would recommend
I just want to say….best recipe ever!!!
I make double batches because my family eats them faster than I can bake them!!
These are so good. I’ve made these 3 times and they are amazing, so soft and just so good. Highly
recommend trying!
Hands down THE best cookies you can make at home. Sure to impress!
Best cookies ever! So delicious and chewy. Definitely a go to recipe now.
What a terrific recipe! We love chocolate chip cookies AND we love oatmeal cookies, and now you’ve combined our favorite flavors into one tasty cookie. Thanks for all the baking tips, too. Another winner from Windy City Dinner Fairy!
Under baking the cookies and adding a bit of sea salt on top are the best tips. So so good!
My son said mom these are the best oatmeal cookies you ever made, when Ive been baking for over 40 years you got his heart! Great recipe and thank you!
Awesome cookies. Made them with raspberry and white chocolate chips and were great!
These are a fan favorite cookie! The oatmeal adds the perfect amount of texture and they are equally as good straight out of the oven as they are warmed up after a few days. A great way to up your cc cookie game!
These oatmeal chocolate chip cookies are so delicious! Simply wonderful. Recipe is easy to follow and recreate. They are warm and crisp, with a soft center. They are a crowd pleaser too. I love how well they hold up too for a day or 2 afterwards. Whenever I make them they ask for the recipe and I share your page with them.
You just made my day! Thank you!
Delicious! Our family’s new favorite recipe. Thank you for sharing.
Thank you so much for an amazing cookie recipe!! These were given as gifts and I look forward to trying other recipes of yours!
I am now following you on Instagram!!
Very good! Much better than many other recipes!
I greatly appreciated the clear and direct instructions. Easy to follow recipe, and the cookies were a hit with the family. Thank you for sharing!
These cookies!!! 🤤 They were so easy to make and so delicious! Definitely going in my rotation of recipes.