The perfect Oatmeal Chocolate Chip Cookies! These cookies are thick, chewy, and packed full of gooey chocolate.
I know you’re not supposed to pick favorites, but I think I might have a favorite. These Oatmeal Chocolate Chip Cookies are at the very tip top of my list of favorite cookies. There’s just something so familiar and comforting about an oatmeal chocolate chip cookie, ya know? You take a bite into one of these cookies, and all seems right in the world.
I love so much about these oatmeal chocolate chip cookies. They have chewy, caramelized edges, gooey centers, and they’re loaded with chocolate chips. I mean, what’s not to love? These cookies strike that perfect balance of sweet and salty, chewy and soft, chocolate and oats. And I can’t make an oatmeal cookie without adding a bit of cinnamon to the mix. The warm spice adds just a touch of depth and makes these cookies even more cozy and flavorful. I also like to sprinkle these with a bit of extra kosher salt when they’re fresh from the oven, and (*chef’s kiss*), they’re perfect.
These oatmeal chocolate chip cookies are almost too easy to make and only have a 30 to 60 minute chill-time! No excuses not to whip these up. To get that perfect gooey-chewy texture, be sure to measure your oats and flour correctly. Check out my notes to get all the tips and tricks on how to bake up the perfect batch of oatmeal chocolate chip cookies. I promise, you won’t be disappointed with these! Only warm, fuzzy, cozy feels with these, friends. Happy baking!
What you’ll need to make these cookies:
Butter: For flavor, moisture, and helps the cookies spread in the oven.
Brown sugar + sugar: Brown sugar adds a deep flavor, moisture, and makes these cookies extra chewy. The granulated sugar in these cookies adds sweetness, tenderizes the dough, and helps them spread and caramelize in the hot oven.
Eggs: For binding and structure. An additional egg yolk adds extra richness, moisture, and chewiness.
Vanilla: For added flavor.
Old-fashioned oats: Adding oats to cookies gives them a wonderful chewy texture. Be sure to use rolled, old-fashioned oats, not the quick-cooking oats. To get the perfect texture, it’s important to measure your oats correctly (see my notes below).
Flour: For structure. To get the perfect texture, it’s important to measure your flour correctly (see my notes below).
Baking soda + baking powder: For leavening power.
Kosher salt: To balance out all the sweetness! I like to sprinkle these with a little extra salt when they’re fresh from the oven for that sweet-salty vibe.
Cornstarch: Adding cornstarch to the cookie dough gives these cookies a softer texture.
Ground cinnamon: Adding a little warm spice to these cookies makes them extra flavorful and cozy.
Chocolate chips: I like to use dark chocolate chips in these oatmeal cookies, but semisweet or milk chocolate chips would be great, too!
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
What size cookie scoop should I use? I use a #20 spring-loaded cookie scoop for these cookies, which is about 3 tablespoons of dough per cookie. If you use a smaller or bigger cookie scoop, be sure to adjust your bake time accordingly and watch for cues to know when they’re done.
Why did my cookies not spread in the oven? This typically happens if you use too much flour and/or oats, which makes the cookies too cakey. See my notes below on how to best measure these ingredients!
A few notes before you bake:
To get perfectly chewy oatmeal cookies, make sure you’re measuring your flour and oats correctly. The best, most accurate way to measure these ingredients is by weight. However, if you don’t have a kitchen scale, be sure to use the spoon and level method. Too much flour and/or oats will lead to dry, cakey cookies, and nobody wants that.
Be sure to check out my tips for perfect cookies every time for some extra notes on baking perfect cookies!
Print
Oatmeal Chocolate Chip Cookies
- Prep Time: 10 minutes (plus 30-60 minute chill time)
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus 30-60 minute chill time)
- Yield: 22–24 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Dessert, Snack
Description
The perfect Oatmeal Chocolate Chip Cookies! These cookies are thick, chewy, and packed full of gooey chocolate.
Ingredients
- 226 gm (1 cup) unsalted butter, softened*
- 240 gm (1 cup, firmly packed) light brown sugar
- 100 gm (1/2 cup) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 240 gm (3 cups, spoon and leveled) old-fashioned oats
- 188 gm (1 1/2 cups, spoon and leveled) all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt, plus more for sprinkling
- 1 teaspoon cornstarch
- 1 teaspoon ground cinnamon
- 385 gm (1 3/4 cups) chocolate chips**
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and granulated sugar and beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Mix in the egg and egg yolk, one at a time, making sure that the first is fully incorporated before adding the next. Mix in the vanilla.
- In a separate bowl, combine the oats, flour, baking soda, baking powder, kosher salt, cornstarch, and ground cinnamon. Add the dry ingredients to the butter mixture in 2 additions, beating on low speed until just combined. Be careful not to overmix. Add in the chocolate chips and fold in by hand using a rubber spatula.
- Cover and place the cookie dough in the fridge for 30-60 minutes. Meanwhile, preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
- Using a #20 spring-loaded cookie scoop, scoop the dough onto the prepared baking sheets, spacing about 3″apart. Bake for 14-17 minutes, until the edges of the cookies are just beginning to lightly brown. Remove from the oven and sprinkle with kosher salt, if desired. Allow the cookies to cool on the baking sheet for 5-10 minutes before removing to a wire rack to cool completely.
Notes
*Softened butter: The right consistency for softened butter is soft, but still firm. When you press your finger into the butter, it should leave an indentation, but shouldn’t be shiny or greasy. If you really want to get technical, use an instant read thermometer: your butter should be between 65-67°F.
**Chocolate chips: I use dark chocolate chips in my oatmeal cookies, but you can use semisweet or milk chocolate too!
Freezing: Chill the dough for 30-60 minutes prior to freezing. After the dough has chilled, scoop onto a parchment lined baking sheet & pop in the freezer for 30 minutes, or until the cookie dough is frozen solid. Then place in a freezer-safe container for up to 3 months. When ready to bake, just add 1-2 minutes to your bake time!
Storage: Store in an airtight container at room temperature for up to 5 days.
