Oatmeal Chocolate Chip Cookies

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4.86 from 42 votes

Oatmeal Chocolate Chip Cookies with crisp edges, a soft, chewy center, and loads of melty chocolate—irresistible!

Prep Time15

Cook Time8

Chilling Time1

Total Time1 23

Course: Dessert

Cuisine: American

Keyword: oatmeal chocolate chip cookies

Servings: cookies

Author: Chelsea Lords

Cost: $6.14

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!

US - Metric

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

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