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
Oatmeal Chocolate Chip Cookies with crisp edges, a soft, chewy center, and loads of melty chocolate—irresistible!
Equipment
- Sheet pan
- 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
- Fleur de Sel French 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!)
Video
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.
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 🙂