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These chewy oatmeal chocolate chip cookies are soft, thick, buttery, and loaded with chocolate chips. Easy homemade cookies are ready in under 30 minutes.
Why You’ll Love These Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip cookies, is there anything better, my cookie lovers? These cookies are everything that your cookie-loving little heart will enjoy.
- Thick, soft yet chewy!
- Loaded with chocolate chips
- A quick and easy homemade recipe
- Perfect balance of crispy edges and soft centers
- Made with pantry staples
- Freezer-friendly cookie dough
This recipe is versatile and it is easy to swap out the chocolate chips for raisins or even nuts if you’d prefer those ingredients over chocolate chips. But, I must say, the chocolate chips paired with the oats are my absolute favorite combination. Chocolate chip oatmeal cookies really are the best!
There’s a sandwich shop called Potbelly (have you heard of it?) that has the most delicious Oatmeal Chocolate Chip cookies and this recipe reminds me exactly of theirs. SO GOOD! They also have a mini version which is fun too.
What Makes These Cookies So Chewy?
The secret to perfectly chewy oatmeal chocolate chip cookies comes down to a few ingredients:
- Brown sugar – adds moisture and richness
- An extra egg yolk – helps create a soft texture
- Quick oats – blend seamlessly into the dough for a tender chew
- Slightly underbaking – keeps the centers soft!
Now, when it comes to cookies, especially Oatmeal Chocolate Chip Cookies, the bigger, the better! When I think of bakery cookies, I think big, and these big cookies will not disappoint. The recipe will yield about 18 large cookies which might mean that one batch just won’t be enough. If you’re making them for a crowd or a party, definitely at least double or triple the recipe. Otherwise, if you’re making them for a small family, one batch might work. I usually like to make two batches and freeze some.
Ingredients you’ll need:
A few notes about the ingredients that you will need to make Chocolate Chip Oatmeal Cookies:
Butter: You will start with 1 cup unsalted butter. I prefer using unsalted butter when baking so that I can control the amount of salt I am adding to the recipe. Make sure it is room temperature.
Light brown sugar: You can use either light or dark brown sugar but we used light for this recipe.
Egg + Egg Yolk: It is important to note that you will need one egg and one egg yolk.
Vanilla Extract: Real vanilla extract is my preference. It always tastes better. I prefer to purchase it in bulk at Costco for the best price.
All-purpose Flour: The best way to measure flour is to use a spoon to scoop it into a measuring cup
Oats: There are a variety of oats available from old-fashioned to steel cut. You will need quick cooking oats for this recipe.I prefer to purchase Quaker Oats but you can use any brand you have on hand.
Chocolate Chips: This recipe calls for semi-sweet chocolate chips. If you don’t have those on hand, milk chocolate chips will also work just fine.
And then of course you’ll need baking soda, baking powder, and salt. Don’t forget the salt!
How to Make Oatmeal Chocolate Chip Cookies
Here’s a brief overview of how to make these cookies. The full written recipe is in the recipe card below.
- Prepare the baking sheets – I like to line my baking sheets with parchment paper for the best result.
- Cream the butter and sugars – the goal here is light and fluffy!
- Add the wet ingredients until combined.
- Mix the dry ingredients – flour, baking soda, baking powder, salt.
- Combine the dough – gradually add the dry ingredients with the wet until just combined. Fold in the chocolate chips.
- Scoop and bake: I like to use about ¼ cup of cookie dough for each cookie. Be sure to allow about 2 inches between each cookie.
- Cool
I hope you enjoy this recipe for Oatmeal Chocolate Chip Cookies. They are absolutely delicious and a must-make recipe! Enjoy!
Tips for the Best Oatmeal Chocolate Chip Cookies
- Don’t over-bake: for soft and chewy cookies, remove them from the oven when the centers still look slightly underdone.
- Use room temp butter: softened butter creams more evenly with the sugars which helps with cookie texture.
- Measure flour correctly: too much flour can make cookies dry and cakey. Spoon flour into your measuring cup and level it off instead of scooping directly from the bag.
- Add extra chocolate chips: press a few extra chocolate chips on the tops of the cookie dough balls before baking to get that classic bakery-style look.
Looking for other delicious oatmeal desserts? Try my Jumbo Monster Cookies, these classic Oatmeal Raisin Cookies or my Fresh Peach Crisp. SO GOOD!
Did you make this recipe? Tag @centercutcook on Instagram and make sure to hashtag it #CenterCutCook
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 3 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla extract. Mix until just combined.
- In a separate bowl, whisk together the flour, quick oats, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined. Fold in the chocolate chips.
- Using a 1/4 cup measuring cup or cookie scoop, portion the dough into balls and place them on the prepared baking sheets, leaving 1–2 inches between each cookie.
- Bake for 12–15 minutes, or until the edges are lightly golden brown and crisp.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack.
Notes
- For softer cookies, slightly underbake them and let them finish setting on the baking sheet.
- Press a few extra chocolate chips onto the tops of the cookies before baking for a bakery-style look.
- Store in an airtight container for up to 5 days.
Looking to use oats for some healthier options? Try my tutorial on How to Make Oatmeal or How to Make Oatmeal in the Microwave. Instant Pot Maple Banana Bread Oatmeal is also so very delicious, as are these Pumpkin Oatmeal Muffins.
