Oatmeal Chocolate Chip Cookies
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Prep Time: 10 mins | Bake Time: 10 mins | Total Time: 25 mins
Soft, chewy, chocolatey, and way too easy to “taste test” straight off the tray, these oatmeal chocolate chip cookies might just become your new bad habit.
What Are Oatmeal Chocolate Chip Cookies?
Oatmeal chocolate chip cookies are the coziest mash-up between hearty oatmeal cookies and classic chocolate chip. The oats give these cookies a chewy, rustic texture while the brown sugar and melted butter keep them soft in the center and crisp at the edges. Each bite is perfectly balanced—sweet, slightly nutty, and loaded with melty chocolate pockets. Basically, it’s your grandma’s cookie jar, upgraded.
Ingredients you will need
Butter
Brown sugar
Egg and egg yolk
Vanilla extract
All-purpose flour
Baking soda
Salt
Old-fashioned oats
Semisweet chocolate chips
Chocolate bar (optional)
Flaky sea salt (optional)
Our Tips for Oatmeal Chocolate Chip CookieS
Let the Dough Rest: Don’t skip that quick 5-minute rest—this gives the oats time to soak up moisture for a thicker, chewier cookie.
Use Melted Butter, Not Hot Butter: Warm butter helps create a chewy texture, but if it’s hot, you’ll end up with greasy, flat cookies.
Mix by Hand: Overmixing the dough with a mixer can make your cookies tough. Stir gently just until combined.
Finish with Sea Salt: A tiny sprinkle of flaky salt on top makes the chocolate flavor pop—totally optional, but totally worth it.
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How to Store Oatmeal Chocolate Chip Cookies
Room Temperature: Store cooled cookies in an airtight container layered with parchment paper. They’ll stay soft and chewy for up to 5 days.
Freezer: Once completely cooled, freeze cookies in a zip-top bag with parchment between each layer. Reheat in the microwave for 10–15 seconds when you’re craving a fresh-baked cookie. They’ll keep for up to 3 months.
Oatmeal Chocolate Chip Cookies
Soft, chewy, chocolatey, and way too easy to “taste test” straight off the tray, these oatmeal chocolate chip cookies might just become your new bad habit.
Ingredients
- ¾ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 tsp vanilla extract
- 1½ cups all-purpose flour
- ¼ tsp baking soda
- Pinch of salt
- 1 cup old-fashioned oats
- ¾ cup semisweet chocolate chips
- ¾ cup chopped chocolate bar (optional)
- Flaky sea salt, for topping (optional)
Instructions
- Make the Dough: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. In a large bowl, whisk together melted butter and brown sugar until smooth. Add egg, egg yolk, and vanilla extract, whisking until fully combined.
- Combine Dry Ingredients: In a separate bowl, mix together flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Add the Oats and Chocolate: Stir in oats, chocolate chips, and chopped chocolate bar (if using). Let the dough rest for 5 minutes so the oats can absorb some of the wet ingredients.
- Scoop and Bake: Scoop dough into balls (about 2 tablespoons each) and place a few inches apart. Bake for 10–11 minutes or until edges are golden and centers look slightly underbaked.
- Cool and Finish: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired.
Notes
- Oat Texture Matters: Old-fashioned oats create that classic chewy texture. Quick oats can make cookies more dry and dense.
- Melted Butter Magic: Using melted butter gives these cookies that perfect chewy-gooey center without needing to chill the dough.
- Brown Sugar Boost: The extra brown sugar adds moisture and depth (think caramelized edges and that irresistible chewy bite).
- Psalm 90:17: May the favor of the Lord our God rest on us; establish the work of our hands for us—yes, establish the work of our hands.
