Oatmeal Chocolate Chip Cookies

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Delicious and flavorful oatmeal chocolate chip cookies — crisp on the edges and a soft, chewy center with plenty of chocolate.

If you like oatmeal raisin cookies, this recipe works great (just swap chips for raisins).  Or try these old fashioned oatmeal cookies to skip out on chocolate/raisins completely! And after you’ve gotten your oatmeal fix, you’ve got to try these famous snickerdoodles or soft and chewy peanut butter cookies!

Up close photo of one oatmeal chocolate chip cookie -- soft, chewy, and buttery! With chocolate chips

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 cookie and this recipe is the BEST. Plus these cookies are very easy to make. Read on about how to make them and a few quick tips for making these cookies absolutely perfect.

Process shot of creating oatmeal cookies with chocolate chips or raisins

How to make oatmeal chocolate chip cookies

The process for making these cookies isn’t too different from your standard cookie recipe — beat together wet ingredients, add dry ingredients, mix, and then chill the dough. Chilling the dough 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.

Tips for making the perfect oatmeal chocolate chip cookies

  • Precise measuring β€“ if you use too much flour, you’ll end up with dense, overly puffy cookies. Spoon your flour into the measuring cup (if you scoop it into a measuring cup, it usually gets packed in too tightly) and level it off with the flat edge of a butter knife.
  • Slightly under bake for the delicious super soft and chewy texture we all love! Over-baked oatmeal cookies lose their chewy texture and a lot of flavor.
  • Measure dough balls: For completely even baking from cookie to cookie I LOVE and recommend using a food scale.
  • Add additional chocolate chips on top: completely optional, but not only does it make your cookies beautiful, it also ensures you’re getting chocolate in every single bite! Right after the cookies come out of the oven, you can press a few chips into the top of them.

Process shot of wet ingredients finished and the flour being added.

Up close overhead photo of recipe oatmeal chocolate chip cookies best

Can I freeze chocolate chip oatmeal cookies?

Yes! To freeze baked cookies: place completely cooled cookies on a baking sheet and freeze until solid. Next, place the cookies in freezer bags or plastic tupperware container layering parchment paper in between each row of cookie. Freeze for up to 3 months.

To freeze unbaked cookies: place shaped cookie dough balls on a baking sheet and freeze until solid. Place frozen cookie dough balls in a freezer bag or plastic tupperware container. When ready to bake, you don’t have to thaw the cookie dough. Simply place the frozen dough onto a baking sheet and bake for 2-3 minutes longer than the recipe indicates.

Up close side angle shot of good oatmeal chocolate chip cookie recipe

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Oatmeal Chocolate Chip Cookies

5 from 26 votes
Delicious and flavorful oatmeal chocolate chip cookies -- crisp on the edges and  a soft, chewy center with plenty of chocolate.
Print Recipe

Oatmeal Chocolate Chip Cookies

5 from 26 votes
Delicious and flavorful oatmeal chocolate chip cookies -- crisp on the edges and  a soft, chewy center with plenty of chocolate.
Course Dessert
Cuisine American
Keyword oatmeal chocolate chip cookies
Prep Time 15 minutes
Cook Time 8 minutes
Chilling Time 1 hour
Total Time 23 minutes
Servings 20 cookies
Calories 166kcal
Author Chelsea

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 (don't melt or soften) 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 tiny sprinkle of sea salt to your cookies! (Totally optional!)

Video

Recipe Notes

*We LOVE Ghirardelli orΒ 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.Β 

Nutrition Facts

Calories: 166kcal

DID YOU MAKE THIS RECIPE?

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Oatmeal Chocolate Chip Cookie Recipe highly adapted from AllRecipes.

Nutrition facts for oatmeal chocolate chip cookies

 

Soft, chewy, buttery, and best of all CHOCOLATEY: these oatmeal chocolate chip cookies are the absolute best! Plus tips to make these perfect everytime! via chelseasmessyapron.com #oatmeal #chocolate #chip #cookies #easy #quick #holiday #bake #baking #treat #dessert #cookie #exchange
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Recipe Rating




75 Comments

  1. 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.

    1. 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 πŸ™‚

  2. 5 stars
    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.

    1. 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.

  3. 5 stars
    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!

      1. 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!

        1. I’d love to see them Gina!! πŸ™‚ Feel free to email me at chelsea @ chelseasmessyapron.com (no spaces in between :))

  4. 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 [email protected] I’m wanting to make cookies with him on Sunday

    1. 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!

  5. 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.

    1. 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 πŸ™‚

  6. Awesome – everyone loved these cookies. My husband at a dozen before our guests arrived! They all disappeared!!

  7. 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!

  8. 5 stars
    They are SO perfect. Like actually perfect! I receive so many compliments from these cookies. Your directions are excellent ??

    1. Idk what I did wrong. I even spooned flour into the measuring cup and leveled it off and the dough was very thick and crumbly and the cookies came out as balls. I only made some and froze the rest. Hopefully, they will turn out correctly after baking the frozen ones.

  9. 5 stars
    Thanks for the recipe! i’ve tried to make it with a little bit less sugar! It tastes sooooo delicious! although they dont come out really flat but still good !! ^^

  10. 5 stars
    Since kindergarten I have baked chocolate chip cookies for my daughter on the first day of school. This year she has headed off to college and my husband and I are headed down for bid day. With the start of school following up next week I can continue our tradition. These are the best ones I have ever made. I know she will live them and have a little piece of home in her new dorm room. Thanks so much!!!

    1. Just a side note. I have stated using organic sugar and it really enhances all of my baking plus I used the new Nestles 3 ingredient semi sweet chocolate chips…delish!

    2. I am seriously so flattered by this! Also what a sweet tradition, I’m totally going to have to implement this with my kids! Thanks so much for your comment! πŸ™‚

  11. 5 stars
    I made both the Oatmeal, and the Chocolate Chip Versions and my family absolutely devoured and loved these cookies!
    Your precise measuring tips helped a lot, as did refrigerating before cooking them, plumping up the raisins in hot water was genius (they were delicious), the Ghirardelli chocolate chips were sooo good. I did under bake them to keep them chewy :). No cinnamon was needed the flavor was perfect without it.
    My only suggestion is to Print and Immediately bookmark this recipe, so you don’t spend hours searching the internet looking for it when your family has a craving for these delicious Oatmeal Cookies !!

  12. Omg! I’m blown away. These are the best chocolate chip cookies I’ve ever made. EVER. Loved your directions and I’m so thankful I stumbled upon you and your cookie wisdom! Thank you, thank you!!

  13. 5 stars
    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!

  14. 5 stars
    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?

    1. 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 πŸ™‚

  15. 5 stars
    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!

  16. 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

    1. Hey Isabelle, the cookies should look the same as the photos if you follow the directions closely πŸ™‚ 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

  17. 5 stars
    Amazing post. Great recipe of oatmeal chocolate chip cookies keeps posting like this my children like cookies so much.

  18. 5 stars
    Great recipe for COVID rainy days. We were very happy with the texture. Chewy with slightly crispy outside.
    Thank you!

    1. So happy these were able to brighten your day and so glad you loved them! Thanks for your comment Marla! πŸ™‚

  19. 5 stars
    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?

    1. 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! πŸ™‚

  20. tried them and they turned out yummm. Used raisins, soaked for 10 mins in hot water, worked beautifully.

    really enjoyed the sea salt taste in them too :)!

  21. hey Chelsea, these cookies are amazing! The only problem I’m having (I made this batch 2 times) is that some of the cookies stay in tight little balls after baking and some spread out real wide. I try to roll them evenly with the same pressure. Do you know why this is happening?

    1. Thank you Christine! πŸ™‚

      Oh interesting! It sound like you might have some uneven heating in your oven, which is pretty common. I’d recommend testing your oven with a thermometer in a few spots and seeing how it differs and if that is the culprit.

  22. 5 stars
    Wonderful cookies! My family loved them . I’m now baking them for my neighbors to uplift their spirits during difficult times. Thank youπŸ‘πŸͺ

  23. 5 stars
    I made these last night but used raisins instead of chocolate chips. I left the room to give my baby a bath and came back and half of the pan was gone. My husband and two sons-one of whom doesn’t really like cookies-devoured these. The texture is incredible and they have the perfect amount of sweetness/saltiness. This is our new go to for oatmeal cookies. Mine spread more than the picture, but were still thick and soft in the middle with a slightly caramelized edge. Amazing!

  24. I’ve been making these for about a year now, and I finally had to comment when I pulled up the recipe to make it yet again today. These are the best chocolate chip cookies in the entire world!!! I do the Ghirardelli dark chips in the cookie dough and then press semisweets in on top. Chocolate chip cookies are my favorite dessert, and I haven’t made a single other recipe since I found this one. My whole family loves this recipe. Thank you so much for sharing it with us! ❀️

  25. 5 stars
    Over many decades I have tried lots of different oatmeal and chocolate chip recipes looking for the perfect one.
    Today I found yours. Yay. They were the best ones ever.
    I added half a cup of chopped walnuts for extra flavour and because I like them. I had no cornflour so used arrowroot, and I had no dark brown sugar so used soft brown sugar and a tablespoon of treacle. They were really delicious, soft and thin, just like you promised. My husband also thinks they are perfect so this is the recipe I will use from now on – no more searching. It has just taken fifty years but worth the search.
    Thank you so much.

    1. This is seriously the best comment ever! I am so beyond happy to hear this! Thank you so much for your kind words and tips on the substitutions! πŸ™‚

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