If you love soft and chewy chocolate chip oatmeal cookies that have crispy edges and gooey centers, this recipe is for you! These homemade oatmeal cookies are packed with semi-sweet chocolate and have a wonderful buttery brown sugar flavor. Plus, they are easy to make in a mixing bowl. No mixer is needed.
Look at all those gooey chocolate chips inside that thick oatmeal cookie. Is your mouth watering yet?
Chocolate makes just about any cookie taste better, so when I finished perfecting my soft oatmeal cookie recipe, I just had to try the recipe with chocolate chips.
I loaded these cookies with an abundance of chocolate chips, a full 1 1/3 cups. They were so amazing right out of the oven, but even a few days later they still were crispy around the edges and chewy on the inside.
The cookies are also packed with oats. Many oatmeal cookies have a higher ratio of flour to oats. This recipe calls for just 5 ounces (a little over 1 cup) of flour and 9 ounces (3 full cups) of oats.
When you scoop the cookie dough, you need to pack it tightly so the cookies hold together as the dough is a little loose because it’s so loaded with oats and chocolate chips.
The final result is so worth that extra effort. The cookies bake up nice and thick but they don’t have a cakey texture.
I hope you love these cookies as much as I do.
Meaghan and I have created lots of amazing cookies over the years to share here on this blog and on our other blogs. Be sure to check them out.
More Cookie Recipes
- chewy oatmeal raisin cookies
- M&M cookie bars
- chewy chocolate chip cranberry cookies
- cake mix cookies
- Linzer cookies
- chocolate chip smiley face cookies
- chocolate chip cookie bowl
- healthy banana oatmeal chip cookies
- banana oatmeal breakfast cookies
Chewy Oatmeal Chocolate Chip Cookie Ingredients
- unsalted butter – You will melt the butter, so you don’t have to worry about setting it out on your counter to soften it.
- You can melt the butter in the microwave or on the stove.
- cinnamon – If you like the combination of cinnamon and chocolate like I do, you can add 1/4 teaspoon or up to 3/4 teaspoon of cinnamon to these cookies. If not, just leave it out of the recipe.
- vegetable oil – The oil is a key ingredient for making soft oatmeal cookies.
- granulated sugar – This sugar will not only add sweetness but it will also encourage browning.
- brown sugar – I used dark brown sugar to give these cookies a more robust toffee flavor, but light brown sugar works fine too.
- egg/egg yolk – You will use 1 large egg and 1 egg yolk. The extra yolk adds extra moisture to the cookie and ramps up the rich flavor.
- vanilla – Always use pure vanilla extract or vanilla bean paste for the best flavor.
- all-purpose flour – The amount of flour in this recipe is lower than in most recipes and this lower amount keeps the cookies from having a cakey texture but it’s needed to give the cookies structure.
- salt – Use 3/4 teaspoon of table salt to balance the sweetness in the cookies.
- baking soda – Just 1/2 teaspoon will give your cookies the rise that they need.
- old-fashioned rolled oats – Your cookies will have the best flavor and texture when you use old-fashioned rolled oats. We always recommend that you weigh your ingredients, but if you measure the oats using measuring cups, be sure to level off the cup so you don’t end up with too many oats in your cookie dough.
- chocolate chips – I made these cookies with semi-sweet chocolate chips, but milk and white chocolate chips would taste good in these cookies too. A combination of all three would be amazing.
You can use them to make these oatmeal cookies, but the texture will not be quite the same.
Quick oats, also known as instant oats or 1-minute oats, are partially cooked then dried and cut into smaller pieces so they cook more quickly on the stove.
Cookies made with quick instant oats will be slightly denser than those made using old-fashioned rolled oats.
I would not suggest using steel-cut oats to make these oatmeal cookies. They won’t cook the same as old-fashioned rolled oats. They are too thick and will make tough cookies.
These cookies are not gluten-free, but you can find gluten-free oatmeal cookie recipes online like this recipe from King Arthur Flour.
To make gluten-free oatmeal cookies, you would need to use gluten-free flour and oats. Oats are naturally gluten-free but they may come in contact with grains that contain gluten during processing and production. So, you would need to shop for gluten-free oats to be sure they are 100% gluten-free.
How to make chocolate chip oatmeal cookies?
step 1 – mix the wet ingredients
- Melt the butter in the microwave for about 40-50 seconds on high power or in a small saucepan set over medium-low heat. You can brown the butter if you prefer, but it’s not necessary.
- Stir the cinnamon, if using, into the hot butter and allow it to rest for about 30 seconds.
- Pour the mixture into a mixing bowl.
- Stir in the oil until blended, then add the granulated sugar and brown sugar, and mix until combined. The mixture will look gritty once blended together.
- Add the egg and egg yolk and vanilla and stir until combined.
step 2 – stir in the dry ingredients
- Combine the flour, salt, and baking soda, then fold it into the wet ingredients.
- Stir in the old-fashioned rolled oats. We recommend you weigh your ingredients including the oats. If you measure them using cups, you will need 3 level cups. Be sure you do not overfill the measuring cup. If you do, your cookie dough will be too loose.
step 3 – add the chocolate chips
Add 1 1/3 cups of chocolate chips to the cookie dough.
Other mix-in ideas
If desired, you can add nuts or dried fruits to the cookies too. Just use a total of 1 1/3 cups of mix-ins, otherwise, the cookie dough will be too loose.
toasted walnuts or pecans – You can add 1/2 cup of chopped nuts to the cookie dough for a nutty crunchy texture.
dried cranberries, cherries, or raisins – Reduce the amount of chocolate chips by 1/2 cup and mix in 1/2 cup of dried fruit instead.
step 4 – scoop and bake your cookies
- Use a 2 tablespoon ice cream scoop to scoop out 25 portions of the oatmeal chocolate chip cookie dough onto parchment paper-lined or silicone mat-lined baking trays.
- NOTE: Your dough may feel loose, so be sure to pack the dough into your scoop. If they cookie dough falls apart when you scoop it out onto the baking tray, just push it back together.
- Then use your hand to gently flatten the rounded tops of the cookies.
- Your cookies should be flat on top, measure about 2-inches across and be about 1-inch thick. See the picture above. The unbaked cookie pictured in the middle on the right has been flattened and is ready to go into the oven.
- Bake the cookies in a 375-degree F (190.6° C) oven for 8-10 minutes until the edges turn lightly golden brown and just begin to set. The center of the cookies should look slightly underdone when you remove the trays from the oven.
- Let the cookies rest on the hot tray for 5-10 minutes, then transfer them to a cooling rack and allow them to cool completely.
Do not overbake these cookies, they will be dry and crunchy instead of soft if overbaked, so it’s always good to keep an eye on the cookies in the last minute or so of baking time.
You should remove the cookies when the centers still look a bit undercooked. If the tops of the cookies look completely dry the cookies will be dry too.
It’s also important to make sure your oven is baking at the right temperature. We recommend placing an oven thermometer inside the oven to make sure your oven is heating to the correct temperature.
More Cookie Recipes
See the links to these other easy cookie recipes below the images.