Delicious and flavorful Oatmeal Chocolate Chip Cookie Recipe with crisp edges, a soft chewy center, and plenty of melty chocolate in every bite.
author’s note
I Tested Dozens and This Recipe Won!
Something very important to know about me is I am a cookie fanatic and my all time favorite cookie is a chewy oatmeal chocolate chip cookie. It always has been and always will be. Nothing beats the texture and flavor that oatmeal adds to a chocolate chip cookie and trust me when I say I would not settle until this recipe was the best oatmeal chocolate chip cookie recipe ever.
And while the idea of a perfect cookie can be subjective, my kind of perfect cookie has crisp edges, a soft and chewy center, and melty chocolate in every single bite. So if this sounds like your kind of cookie too, you have to give these a try. They truly are the best I have ever had.
Oatmeal Chocolate Chip Cookie Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Unsalted Butter | Room temp butter blends better and gives the best texture. Salted butter works if you reduce added salt a little. |
| Dark Brown Sugar | Light brown sugar works too for a slightly lighter flavor. |
| Old Fashioned Oats | Do not use quick oats (make oatmeal creme pies if that’s all you have). |
| All Purpose Flour | Spoon and level to prevent adding too much flour. Too much flour = dry, thick cookies. |
| Milk Chocolate Chips | Use your favorite brand. You can also use dark, semi sweet chips or raisins. |
| Cornstarch | Helps keep the cookies soft and thick without drying out. |
How To Make Oatmeal Chocolate Chip Cookie Recipe
- Cream: Beat butter, brown sugar, and white sugar until smooth.
- Mix: Add eggs and vanilla; blend well.
- Dry: Stir in cornstarch, baking soda, salt, and oats. Mix in flour and chocolate.
- 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. Press in extra chocolate chips and enjoy!
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 a soft, chewy oatmeal chocolate chip cookie recipe. 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 temp in an airtight container.
Can I Freeze This Oatmeal Chocolate Chip Cookie Recipe?
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.
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Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies with crisp edges, a soft, chewy center, and loads of melty chocolate—irresistible!
Video
Equipment
- Sheet pan (15" x 10")
- Silicone baking mat or parchment paper
Ingredients
- 16 tablespoons unsalted butter 1 cup, at room temperature
- 1 cup dark brown sugar firmly packed; light brown sugar works
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs at room temperature
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt I use fine sea salt
- 3 cups old-fashioned oats not quick oats
- 1-1/2 cups all-purpose flour when you measure, make sure to spoon and level
- 1-1/2 cups milk chocolate chips divided, see note 1
- Flaky sea salt optional, if you like salty sweet!
Instructions
- In a large bowl, add the room temperature (not melted or softened) butter, brown sugar, and granulated 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 cornstarch, baking soda, salt, and old-fashioned oats. Beat to combine. Once ingredients are combined, add flour (make sure to spoon and level this measurement!) Mix until just combined, being careful to not overbeat 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 it sit at room temperature for 15–20 minutes before trying to roll dough balls—it gets hard!)
- Preheat oven to 350°F. Line a sheet pan with a silicone liner or parchment paper.
- Roll 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 underbaking 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 sheet pan for a few minutes before removing. Press reserved chips into the tops of the cookies—this ensures they look pretty and you get chocolate in every bite! If you like salted cookies, add a tiny sprinkle of sea salt to your cookies! (Totally optional!)
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: I 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 add to these cookies in place of the chips.
Storage: Store baked cookies in an airtight container at room temperature for 1 week. To freeze, cool completely, freeze on a sheet pan, then transfer to freezer bags with parchment between layers. Freeze up to 3 months. Bake from frozen, adding 2–3 minutes to the baking time.
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.
Variations
- Change Up The Mix-Ins: Check out these Oatmeal Cranberry Cookies or Trail Mix Cookies for some fun mix-in ideas.
- Add A Glaze: Skip the extra chocolate chips and add a glaze like the one used in Pumpkin Oatmeal Cookies.
- Swap The Butter For Oil: Check out these Coconut Oil Oatmeal Cookies.
- Small Batch: Check out this Small Batch Oatmeal Cookies recipe or half this recipe.
- Browning The Butter: Give this Brown Butter Oatmeal Cookies a try or simply brown the butter in this recipe.
Hi!! I haven’t tried to make these yet, but I want to try them and add cinnamon. How much would you recommend? I love your oatmeal chocolate chip single serve recipe with the cinnamon!!! So so good!! Basically I’m trying to make a larger batch of those. Can’t wait to try these(:
That sounds delicious! I don’t think you can really go wrong adding cinnamon. I’d start with a teaspoon of cinnamon, and if you want even more cinnamon flavor, add a little more.
Mine turned out soupy unsure what I did wrong.
Did you change the recipe at all?
This recipe was given to me by my neighbor after she made these cookies for us, and they disappeared in the second. They were delicious. I cannot wait to make them myself. Do you ever use a cookie Baller? Any idea what size 1.7 ounces is for those of us who do not own a kitchen scale? Thanks very much
Can you add 1 cup flaxseed to this recipe?
I wouldn’t recommend it!
Hi! Do you press the reserve chocolate chips on top when the cookie come directly from the oven OR after they sit for a few minutes?
Looking forward to baking these!
Thanks!
Right out of the oven 🙂 Enjoy!
They turned out beautifully & tasted oh so yummy!! Thanks for the great recipe!
So thrilled you loved these Oatmeal Chocolate Chip Cookies! Thanks Shelia! 🙂
Hi, again! What’s your thought on adding pecans to this recipe? If agreeable … what measurement would you suggest?
I’d suggest this recipe instead: https://www.chelseasmessyapron.com/oatmeal-pecan-cookies/ 🙂
Have to say, these taste quite plain. I followed the recipe to a t and I agree with the other commenter – they didn’t spread at all – I had to press them down with a fork.
If they didn’t spread much it might be that you have too much flour in the batter (which would also make them taste lackluster!)
I have made these delicious cookies so many time! Absolutely delicious, especially with a few grains of salt to make them a 10+ Already following you, thanks for all good recipes
I am SO happy to hear this! Thanks Marg! 🙂
I melted the butter by mistake . What will it do to the cookies?
They’ll spread; I’d just chill the dough for longer!
These cookies were awesome! Followed the recipe and they turned out great.
So happy to hear! Thanks Lisa! 🙂
These are absolutely the best chocolate chip cookies. I have passed your recipe on to friends!
Awe thanks so much Marg! I appreciate that 🙂