Oatmeal Chocolate Chip Cookies (Chewy, Best Recipe)
Thick, chewy cookies with crisp golden edges, hearty rolled oats and chocolate in every bite. One bowl, no special equipment.
- Chewy centers
- Crisp edges
- About 36 cookies
- Dough freezes well
The best oatmeal chocolate chip cookies are chewy in the middle and crisp at the edge. More brown sugar than white, old-fashioned oats and a slightly underbaked center are what get them there.
Quick answer
For chewy oatmeal chocolate chip cookies, cream 1 cup butter with 1 cup brown sugar and ½ cup white sugar. Beat in 2 eggs and 2 tsp vanilla, mix in 1½ cups flour, 1 tsp baking soda, cinnamon and salt, then fold in 3 cups rolled oats and 2 cups chocolate chips. Bake at 375°F for 9 to 11 minutes.
Chewy oatmeal chocolate chip cookies.
Why This Oatmeal Chocolate Chip Cookie Works
Mostly brown sugar
Molasses in brown sugar holds moisture, which means chew.
Old-fashioned oats
Whole flakes give texture and a nutty flavor.
A touch of cinnamon
Warm background flavor that suits both oats and chocolate.
A short bake
Soft centers out of the oven mean chewy cookies when cool.
The ratio of oats to flour matters too. With twice as much oats as flour by volume, these are properly oaty cookies and not chocolate chip cookies with a few oats stirred in.
What You Will Need
Pantry baking staples.
| Ingredient | Job | Swap |
|---|---|---|
| IngredientButter, softened | JobFlavor and spread | SwapSalted butter; reduce the salt by half |
| IngredientBrown sugar | JobChew, moisture, caramel flavor | SwapDark brown sugar for deeper flavor |
| IngredientGranulated sugar | JobCrisp edges | SwapKeep some for texture |
| IngredientEggs | JobBind and add richness | SwapRoom temperature blends best |
| IngredientAll-purpose flour | JobStructure | Swap1:1 gluten free blend |
| IngredientBaking soda | JobSpread and browning | SwapNo swap |
| IngredientRolled oats | JobThe texture and the flavor | SwapQuick oats for a softer cookie |
| IngredientChocolate chips | JobPockets of chocolate | SwapChopped bar chocolate, milk or dark chips |
| IngredientNuts | JobCrunch | SwapLeave out, or use raisins |
Oatmeal Chocolate Chip Cookie Recipe
The card is set for about 36 cookies. Tap 18 for a small batch, or 54 or 72 for a bake sale.
Chewy Oatmeal Chocolate Chip Cookies
Thick, chewy oatmeal cookies loaded with chocolate chips. Tap the number of cookies and every amount updates.
Makes
Ingredients
Oatmeal chocolate chip cookies- ½ cup (113 g)1 cup (225 g)1½ cups (340 g)2 cups (450 g) unsalted butter, softened
- ½ cup (100 g)1 cup (200 g)1½ cups (300 g)2 cups (400 g) packed light brown sugar
- ¼ cup (50 g)½ cup (100 g)¾ cup (150 g)1 cup (200 g) granulated sugar
- 1234 large eggs, room temperature
- 1 tsp2 tsp1 tbsp4 tsp alcohol-free vanilla
- ¾ cup (95 g)1½ cups (190 g)2¼ cups (285 g)3 cups (380 g) all-purpose flour
- ½ tsp1 tsp1½ tsp2 tsp baking soda
- ½ tsp1 tsp1½ tsp2 tsp ground cinnamon
- ¼ tsp½ tsp¾ tsp1 tsp fine sea salt
- 1½ cups (135 g)3 cups (270 g)4½ cups (405 g)6 cups (540 g) old-fashioned rolled oats
- 1 cup (170 g)2 cups (340 g)3 cups (510 g)4 cups (680 g) semi-sweet chocolate chips
- ¼ cup½ cup¾ cup1 cup chopped walnuts or pecans, optional
Underbake slightly. The cookies should look a little soft in the center when they come out. They firm up as they cool.
Instructions
Prepare
Heat the oven to 375°F and line two baking sheets with parchment.
Cream
Beat the butter, brown sugar and granulated sugar on medium-high for 2 to 3 minutes, until light and fluffy.
Add the eggs and vanilla
Beat in the eggs one at a time, then the vanilla.
Mix the dry ingredients
Whisk the flour, baking soda, cinnamon and salt in a separate bowl. Add to the butter mixture and mix on low just until no dry streaks remain.
Fold in
Stir in the oats, chocolate chips and nuts with a spatula.
Chill (recommended)
Cover and chill the dough 30 minutes for thicker, chewier cookies.
Scoop
Scoop rounded 1½-tablespoon portions onto the sheets, 2 inches apart.
Bake
Bake 9 to 11 minutes, until the edges are golden and the centers still look slightly soft.
Cool
Leave on the sheet 5 minutes to finish setting, then move to a rack.
Gear for Cookies
A scoop, good pans and a rack.
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Chewy, Soft or Crisp: How to Get the Cookie You Want
| For | Change | Bake |
|---|---|---|
| ForChewy (as written) | ChangeChill 30 minutes; mostly brown sugar | Bake9 to 11 minutes; centers soft |
| ForExtra thick and soft | ChangeChill 2 hours; add 2 tbsp flour | Bake10 to 12 minutes |
| ForThin and crisp | ChangeUse equal brown and white sugar; do not chill | Bake12 to 14 minutes, until golden all over |
| ForBakery-size | ChangeScoop 3 tbsp of dough per cookie | Bake12 to 14 minutes |
| ForDense and fudgy | ChangeUse melted, cooled butter; chill 1 hour | Bake10 to 12 minutes |
Which Oats to Use
| Oats | Result | Use? |
|---|---|---|
| OatsOld-fashioned rolled oats | ResultChewy and hearty with visible flakes | Use?Yes; the best choice |
| OatsQuick oats | ResultSofter, more uniform, less chew | Use?Yes, same amount |
| OatsHalf rolled, half quick | ResultChewy with a tighter crumb | Use?Yes |
| OatsInstant oatmeal packets | ResultPasty; often sweetened and flavored | Use?No |
| OatsSteel-cut oats | ResultHard and gritty | Use?No |
Tips for the Best Texture and Flavor
A scoop keeps them the same size.
Soften, do not melt
Butter should dent under a finger and still be cool.
Cream for the full time
Two to three minutes makes a lighter cookie.
Measure flour lightly
Spoon and level, or weigh it.
Mix the flour in on low
Overmixing makes tough cookies.
Chill the dough
Thirty minutes for less spread.
Use a scoop
Even cookies bake evenly.
Rotate the pans
Halfway through, front to back.
Top with extra chips
Press a few on each cookie right out of the oven.
Ways to Change It Up
Tap one:
Oatmeal Raisin Chocolate Chip
Use 1 cup chocolate chips and 1 cup raisins.
Peanut Butter
Replace half the butter with ½ cup creamy peanut butter.
Coconut
Swap 1 cup of the oats for 1 cup shredded coconut.
Dark Chocolate and Sea Salt
Use chopped dark chocolate and finish with flaky sea salt.
Brown Butter
Brown the butter, chill until soft and solid, then cream as usual.
Cookie Bars
Press the dough into a lined 9×13 pan and bake at 350°F for 22 to 26 minutes.
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| ProblemFlat, greasy cookies | CauseButter too warm; dough not chilled | FixChill 30 to 60 minutes |
| ProblemDry and crumbly | CauseToo much flour or overbaked | FixWeigh the flour; bake less |
| ProblemHard after cooling | CauseOverbaked | FixRemove when the centers look soft |
| ProblemNo spread | CauseDough too cold or too much flour | FixRest 10 minutes; press down slightly |
| ProblemBurnt bottoms | CauseDark pan or low rack | FixUse light pans on the middle rack |
| ProblemCakey | CauseToo many eggs or overcreamed | FixUse large, not extra-large, eggs |
| ProblemUneven sizes | CauseScooped by eye | FixUse a cookie scoop |
How to Store and Freeze
Cool completely before storing.
| What | How | Keeps |
|---|---|---|
| WhatBaked cookies | HowAirtight container at room temperature | KeepsUp to 5 days |
| WhatBaked cookies, frozen | HowFreezer bag, layers separated with parchment | KeepsUp to 3 months |
| WhatDough, refrigerated | HowCovered bowl | KeepsUp to 3 days |
| WhatDough balls, frozen | HowFrozen on a tray, then bagged | KeepsUp to 3 months |
Frozen dough balls bake straight from the freezer at 375°F in 11 to 13 minutes, which makes it easy to bake just a few cookies at a time.
Oatmeal Chocolate Chip Cookies: FAQs
How do you make chewy oatmeal chocolate chip cookies?
Use more brown sugar than white, old-fashioned rolled oats, a short chill for the dough, and take the cookies out when the centers still look slightly underdone. They finish setting on the hot sheet.
What oats are best for oatmeal chocolate chip cookies?
Old-fashioned rolled oats. They give the classic chewy, hearty texture. Quick oats make a softer, more uniform cookie; steel-cut oats stay hard and do not work.
Can I use quick oats?
Yes, in the same amount. The cookies will be softer and less chewy.
Why are my oatmeal cookies flat?
The butter was too soft or melted, the dough was warm, or there was too little flour. Chill the dough and measure flour by weight if possible.
Why are my oatmeal cookies dry or hard?
They were overbaked or had too much flour. Pull them when the centers still look soft and spoon the flour into the cup instead of scooping.
Do I have to chill the dough?
No, but 30 minutes in the fridge gives thicker cookies with a better chew and less spread.
How long do oatmeal chocolate chip cookies bake?
9 to 11 minutes at 375°F for 1½-tablespoon cookies. Large 3-tablespoon cookies take 12 to 14 minutes.
Can I freeze the cookie dough?
Yes. Freeze scooped dough balls on a tray, then store in a freezer bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes.
How do I store oatmeal chocolate chip cookies?
In an airtight container at room temperature for up to 5 days. A slice of bread in the container keeps them soft.
Can I freeze baked cookies?
Yes, for up to 3 months. Thaw at room temperature or warm for 5 minutes at 300°F.
Can I make them without cinnamon?
Yes. The cinnamon is a background flavor. Leave it out for a plainer cookie.
Can I use melted butter?
Yes, for a denser, chewier cookie. Cool the melted butter, and chill the dough for at least 1 hour before baking.
Can I add raisins or other mix-ins?
Yes. Swap half the chocolate chips for raisins, dried cranberries, butterscotch chips or shredded coconut.
Can I make them gluten free?
Use a 1:1 gluten free flour blend and oats labeled gluten free.
Why did my cookies not spread at all?
Too much flour or dough that was very cold. Let scooped dough sit out 10 minutes, or press each ball down slightly before baking.
More Cookie Recipes
Other batches worth baking.
Brown sugar, rolled oats, soft centers.
Pin these oatmeal chocolate chip cookies for the next baking day.
