Name: Chewy Oatmeal Chocolate Chip Cookies
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Ingredients: 1 cup Unsalted Butter - melted and cooled; 1 cup Brown Sugar - packed; 1/2 cup Granulated Sugar; 2 large Eggs - room temperature; 2 tsp Vanilla Extract; 1 3/4 cups All-Purpose Flour - spooned and leveled; 1 tsp Baking Soda; 1 tsp Salt; 1 tsp Ground Cinnamon - optional; 3 cups Old-Fashioned Oats; 1 1/2 cups Semi-Sweet Chocolate Chips

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These oatmeal chocolate chip cookies hit the sweet spot between hearty and indulgent. The oats add nutty flavor and chewiness without making them taste healthy, while chocolate chips give you bursts of sweetness in every bite. They’re thick, soft in the center, and stay fresh for over a week.

Quick Summary

Oatmeal chocolate chip cookies made with old-fashioned oats for chewy texture and warm flavor. Brown sugar keeps them soft, chocolate chips add sweetness. No chilling required, ready in 25 minutes.

Why This Recipe Works

Old-fashioned oats provide the perfect texture—more substance than quick oats, but tender enough to stay chewy
Brown sugar majority creates moisture and enhances the warm, caramel notes that complement oats naturally
Melted butter makes mixing easier and produces cookies with crisp edges and soft centers
Slightly more flour than typical cookies balances the oats’ density and prevents flatness
Semi-sweet chocolate chips cut through the wholesome oat flavor without overwhelming it

Ingredients Notes

Old-Fashioned Oats – Sometimes called rolled oats. Don’t use quick oats (too soft and mushy) or steel-cut oats (too hard and won’t soften properly). The texture of old-fashioned oats is essential for the right chew.

Unsalted Butter – Melted and cooled slightly. Melted butter creates a denser, chewier cookie compared to creamed butter. Salted butter works; just reduce added salt by half.

Brown Sugar – Light or dark brown sugar both work. The molasses adds moisture and pairs beautifully with oats. Dark brown sugar gives deeper flavor.

Granulated Sugar – Balances the moisture from brown sugar and helps with spread and crispness on the edges.

Eggs – Two eggs provide structure and richness. Room temperature eggs mix more smoothly into melted butter.

All-Purpose Flour – A bit more flour than standard cookies to support the oats’ weight. Measure by spooning and leveling to avoid dry cookies.

Baking Soda – Creates lift and helps the cookies spread properly. Make sure it’s fresh for best results.

Cinnamon – Optional but traditional. It enhances the warmth of oats without being overtly spiced. Use 1/2 to 1 teaspoon depending on preference.

Semi-Sweet Chocolate Chips – Standard semi-sweet balances the oats perfectly. Milk chocolate makes them sweeter; dark chocolate (60%) adds sophistication. You can also use raisins, dried cranberries, or chopped nuts.

Vanilla Extract – Rounds out all the flavors and adds depth.

How to Make Oatmeal Chocolate Chip Cookies

Build the Base

Melt the butter and let it cool for 5 minutes—it should be warm but not hot. Whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined. The mixture will look sandy and grainy at first, then become more cohesive.

Add the eggs and vanilla, whisking until the mixture is smooth and glossy. It should look thick and emulsified.

Add Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if using. Add the dry ingredients to the wet mixture and stir with a spatula until just combined—no flour streaks should remain, but stop mixing as soon as the dough comes together. Overmixing makes tough cookies.

Fold in the oats and chocolate chips, distributing them evenly throughout the dough. The dough will be thick and slightly sticky but should hold together well when scooped.

Shape and Bake

Scoop heaping tablespoons of dough onto parchment-lined baking sheets, spacing them 2 inches apart. The cookies spread moderately. You can leave the dough balls rounded—they’ll flatten naturally as they bake into thick, chewy cookies.

Bake at 350°F until the edges are golden brown and set but the centers still look slightly soft and pale. The centers should appear just barely underdone and feel tender when lightly pressed. They’ll continue baking on the hot sheet after you remove them. If the entire surface looks golden and firm, they’re overbaked and will be dry once cooled.

Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. They need this time to firm up—they’re very soft and fragile when hot.

Pro Tip

For extra-thick cookies, scoop dough balls, then refrigerate the entire baking sheet for 15 minutes before baking. The chilled dough spreads less, creating taller cookies with even chewier centers. No need to bring them to room temperature—bake directly from cold.

Expert Tips

Toast the oats first for deeper, nuttier flavor. Spread oats on a baking sheet and toast at 350°F for 8-10 minutes until fragrant and lightly golden. Let cool before adding to the dough.

Press extra chocolate chips onto the tops of cookies immediately after removing them from the oven. This creates a bakery-style look and ensures every cookie has visible chocolate on top.

Use a cookie scoop for uniform size and even baking. A 2-tablespoon scoop creates cookies that bake perfectly in 11-12 minutes.

Storage & Freezing

Room temperature: Store in an airtight container for up to 7 days. The oats actually help these cookies retain moisture better than regular cookies—they get even chewier on days 2-3.

Freezing baked cookies: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 20 minutes or microwave for 15-20 seconds.

Freezing dough: Scoop dough balls, freeze on a parchment-lined sheet until solid, then store in a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the baking time. Perfect for fresh cookies whenever you want them.

FAQ

Why did my cookies turn out flat and crispy?
Excess butter (from melting more than needed or measuring incorrectly) causes excessive spread. Also check that your baking soda is fresh—expired leavening prevents proper rise, leading to flat cookies.
Can I add raisins along with chocolate chips?
Absolutely. Use 3/4 cup chocolate chips and 3/4 cup raisins for a classic combination. Dried cranberries or chopped walnuts also work beautifully.
How do I warm them up later?
For that fresh-baked taste, microwave individual cookies for 10-15 seconds or warm several cookies on a baking sheet at 300°F for 5 minutes. This softens the centers and slightly melts the chocolate chips again.