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 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.
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.
They are SO perfect. Like actually perfect! I receive so many compliments from these cookies. Your directions are excellent ??
Ahh I am soo happy to hear this! Thanks so much! 🙂
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!
Thanks so much Beth!! I’m working on adding weight to all my baked goods; stay tuned 🙂
Awesome – everyone loved these cookies. My husband at a dozen before our guests arrived! They all disappeared!!
Ahh I’m soo happy you guys loved this! Thanks! 🙂
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.
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 🙂
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 amandah2980@gmail.com I’m wanting to make cookies with him on Sunday
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!
I add toffee bits to half the batch and my mom loved it. They came out great thanks ?
Mmmm toffee bits sound awesome! I’m so glad they were enjoyed. Thanks for your comment April! 🙂
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!
MMM!! I need to try these with almond slivers! Sounds delicious! Thanks Gina! 🙂
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!
I’d love to see them Gina!! 🙂 Feel free to email me at chelsea @ chelseasmessyapron.com (no spaces in between :))
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.
Yay!! So happy to hear that! Thanks for the comment Fiona!
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.
That is so awesome! Thank you so much for sharing Joy! 🙂
These were amazing! Thank you for the recipe!!!!
So happy to hear it; you’re welcome! 🙂 Thanks for the comment and review Sara!
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.
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 🙂