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
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.
I have made theSe every weekend for the past month! They are a major hit in my house 🙂
So happy to hear that! 🙂
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?
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! 🙂
Great recipe for COVID rainy days. We were very happy with the texture. Chewy with slightly crispy outside.
Thank you!
So happy these were able to brighten your day and so glad you loved them! Thanks for your comment Marla! 🙂
Amazing post. Great recipe of oatmeal chocolate chip cookies keeps posting like this my children like cookies so much.
I’m so happy to hear this! I definitely will! Thanks so much for your comment. 🙂
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
Hey Isabelle, the cookies should look the same as the photos if you follow the directions closely 🙂 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
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!
So happy to hear you’ve enjoyed them; thank you Marissa!
Should I defrost the BAKED frozen cookies in the oven for a couple of minutes? thanks!
I wouldn’t! Just let them thaw out at room temperature
Does this recipe call for granulated or confectioners sugar?
thanks!
Granulated
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?
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 🙂
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!
Sounds delicious!! Thanks Joyce 🙂