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Chewy Oatmeal Chocolate Chip Cookies

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These chewy Oatmeal Chocolate Chip Cookies are softest of the soft, chewy, and deliciously perfect for cookie cravings when you can’t decide between chocolate chip and oatmeal.

Side stacked view of oatmeal chocolate chip cookies with a glass of milk in the background.

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What I Love About These Oatmeal Chocolate Chip Cookies

There are dozens and dozens of oatmeal chocolate chip cookie recipes on the web. These, however, have a special place in my heart. They’re just plain… yummy! And I don’t use that word lightly!

Easy to make with a bowl and spoon, no fancy equipment or ingredients, just pure cookie ingredients for a just-right cookie.

And when you’re craving cookies, warm from the oven, you’ll want to try these! If you’re not into scooping cookies, try my Oatmeal Chocolate Chip Cookie Bars.

Top view of labeled ingredients for cookies on a white background.

Ingredients for Oatmeal Chocolate Chip Cookies

Ingredient measurements are in the recipe card at the bottom of this post, but here is a quick look at what you need to make these delicious cookies!

  • Melted unsalted butter: Honestly, I use both salted and unsalted butter, depending on how I have on hand so both work. If using salted butter, you can decrease the salt a bit if desired.
  • Sweetening: Combination of brown sugar and granulated sugar
  • Eggs: You will need both a large egg and an egg yolk
  • All-purpose flour: An all-purpose 1:1 gluten-free flour will also work
  • Old fashioned oats: I’m using rolled oats, but quick oats are fine to use as well
  • Baking soda and salt for the perfect chewy rise and flavor
  • Vanilla extract for that quincentennial cookie flavor
  • Chocolate chunks or chips in your favorite chocolate flavor (semi-sweet, dark, or milk chocolate)
Top closeup view of an oatmeal chocolate chip cookie cooling on parchment.

How to Make Oatmeal Chocolate Chip Cookies

Cookies are so easy to make, and these cookies are no exception. While some cookies do not require chilling, I highly recommend chilling these for the best oatmeal chocolate chip cookies. But I have a shortcut that helps!

Here’s how to make these delicious chewy cookies:

Begin by lining a baking sheet with parchment paper or spray with non-stick cooking spray and set aside.

Step 1: Combine the ingredients

Top view of dry and wet cookie ingredients in separate bowls with chocolate chips on the side.
Closeup top view of oatmeal chocolate cookie dough in a glass bowl.

In a small bowl, combine the oats, flour, salt, and baking soda. Set aside.

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until no lumps remain and then whisk in the eggs and vanilla extract.

Fold in the flour mixture until mostly combined, then, fold in the chocolate chips.

Step 2: Scoop the cookies and chill

Top view of scoops of oatmeal chocolate chip cookie dough scooped and ready to be chilled.

Using a cookie scoop (affiliate link) or an ice cream scoop, drop heaping tablespoons of dough onto the baking sheet, cover, and chill for one hour or up to 3 days.

Step 3: Bake the cookies

Top view of baked oatmeal chocolate chips cookies cooling on a metal rack.

Preheat the oven to 375℉.

Bake until the cookies are golden around the edges and soft in the center, for about 8-10 minutes. Remove from the oven and cool on the baking sheet for 1 to 2 minutes. Transfer to a wire rack to cool.

Kitchen Tools Needed

As we are using melted butter instead of creaming the butter and sugar together, there is no need for a stand mixer or an electric mixer. All you need to make these cookies are:

  • Baking sheet and parchment paper
  • Mixing bowls (2)
  • Whisk
  • Mixing spoon
  • Maybe a cooling rack if you have one.

Pro Tips For Making These Cookies

  • Chilling the dough is optional, but I highly recommend it. It creates cookies that spread less in the oven and helps dehydrate the dough, yielding a cookie with delicious texture and flavor.
  • Chocolate Chunks are delicious in these cookies, giving them bigger pools of chocolate when baked. But chocolate chips are delicious, too!
  • Take care not to overbake: The cookies are done when the edges begin to brown. The centers will be soft but not fully set.

What Makes Cookies Chewy?

The key ingredient for making chewy cookies is melted butter and a higher ratio of brown sugar to granulated sugar, as we’ve done in this recipe.

Frequently Asked Questions About Oatmeal Chocolate Chip Cookies

What type of oats should I use for these cookies?

Old-fashioned rolled oats work best for this recipe as they provide the ideal chewy texture. Quick oats can work in a pinch, but avoid using steel-cut oats, as they will alter the texture and consistency of the cookies.

Can I freeze the cookie dough for later use?

Yes, you can freeze the cookie dough. Scoop the dough into balls, place them on a baking sheet, and flash freeze until solid, about 1 hour. Then, transfer the dough balls to a freezer-safe bag or container and label them. When ready to bake, add a few extra minutes to the baking time if baking from frozen.

How long will these cookies stay fresh?

These cookies will stay fresh for up to a week if stored in an airtight container at room temperature. For longer storage, freeze them for up to three months.

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Side view of stacked cookies with a bite missing.
Side horizontal view of stacked oatmeal chocolate chip cookies on a white background.

Chewy Oatmeal Chocolate Chip Cookies

Craving a cookie? Try these irresistible oatmeal chocolate chip cookies. Soft, chewy, and packed with deliciousness!
5 from 1 vote
Print Pin Save
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 servings
Author: Stephanie Wilson

Ingredients 

  • 1/2 cup butter melted
  • 2/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups old-fashioned oats
  • 1 cup chocolate chunks or chips

Instructions

  • Line a baking sheet with parchment paper or spray with non-stick cooking spray.
  • In a small bowl, combine the oats, flour, salt, and baking soda. Set aside.
  • Whisk together the melted butter, brown sugar, and granulated sugar until no lumps remain. Then, whisk in the eggs and vanilla extract.
  • Fold in the flour mixture until mostly combined. Then fold in the chocolate chips.
  • Using a cookie scoop (affiliate link), or ice cream scoop, drop heaping tablespoons of dough onto the baking sheet, cover, and chill for one hour up to 3 days.
  • Preheat the oven to 375℉.
  • Bake until the cookies are golden around the edges and soft in the center, for about 8-10 minutes. Remove from the oven and cool on the baking sheet for 1 to 2 minutes. Transfer to a wire rack to cool.

Video

Notes

Storing: Cookies will keep in an airtight container at room temperature for 3-4 days or freeze for up to 6 months.

Nutrition

Calories: 177kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 108mg | Potassium: 90mg | Fiber: 1g | Sugar: 13g | Vitamin A: 130IU | Vitamin C: 0.03mg | Calcium: 25mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Tried this recipe? Pin it Today!Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.
Course: Cookies
Cuisine: American
Keyword: oatmeal chocolate chip cookies

2 Comments

  1. 5 stars
    I’ve tried MANY cookie recipes and this one is at the top. Love the oatmeal chocolate combo, and the chewy texture.

5 from 1 vote

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