Oatmeal Chocolate Chip Cookies
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I used to think oatmeal cookies were supposed to crumble after a day or two until I figured out the oat flour trick. Now these Oatmeal Chocolate Chip Cookies stay soft in my cookie jar all week, and the brown sugar creates these caramelized edges that taste like toffee. That flaky salt on top? It’s what makes them taste like they came from a bakery.
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These are my go-to cookies for holiday cookie swaps and bake sales because they stay fresh longer than most cookies and travel without breaking. I pack them in gift boxes every Christmas, and they’re always a hit at birthday parties where both kids and adults reach for seconds. Store them at room temperature for up to 5 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Oatmeal Chocolate Chip Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me walk you through exactly how I make these cookies every time.
Preheat Your Oven and Prep Your Baking Sheets
Set your oven to 325°F, which is lower than most cookie recipes call for. This temperature keeps the cookies from spreading too thin and helps them stay thick and chewy.
Line two baking sheets with parchment paper or grab a couple of silicone baking mats if you have them. I like using this nonstick baking mat because it’s reusable and nothing ever sticks to it.
Cream the Butter and Sugar
In a large bowl or the bowl of your stand mixer, beat the softened butter on medium speed for about a minute until it’s smooth and creamy. I use a stand mixer for this step; it’s easier and faster.
You want the butter to be soft enough that your finger leaves an indent when you press it. Add the brown sugar and beat for 2 to 3 minutes so the mixture turns light and fluffy.
This step is important because it creates air pockets that make the cookies tender.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Add the Wet Ingredients
Combine the egg, egg yolk, and vanilla extract. The extra egg yolk adds richness and helps the cookies stay soft.
Scrape down the sides of the bowl with a rubber spatula to make sure everything is incorporated evenly.
Combine the Dry Ingredients
Fold in the all-purpose flour, baking soda, baking powder, and salt into the bowl. Mix gently until the dry ingredients are partially blended, but avoid overmixing at this stage.
Overmixing can make the cookies tough instead of tender. I usually stop mixing when I can still see a few streaks of flour.
Mix the Oats and Chocolate Chips
Stir in the rolled oats or the old-fashioned oats first, then mix the oat flour. The oat flour gives these cookies extra body and helps them hold their shape.
Finally, use your spatula to fold in the semisweet chocolate chips until they are evenly distributed throughout the dough.
Scoop and Space the Dough
Portion out about 1¾ tablespoons of dough for each cookie. A cookie scoop is one of my favorite tools for ensuring that all cookies are the same size, allowing them to bake beautifully.
Place them on your prepared baking sheets, spacing each one about 2 inches apart to allow for spreading.
Bake Until Golden
Bake for 9 to 10 minutes, until the edges are golden and set, while the centers remain slightly shiny and soft. Don’t overbake them or they’ll be dry instead of chewy. The cookies will continue to set as they cool.
Shape and Finish
Right after you take the cookies out of the oven, use two spoons to gently push the edges of each cookie toward the center. This makes them thicker and gives them that perfect round shape you see at bakeries.
Let the cookies rest on the pan for 5 to 10 minutes before transferring them to a wire cooling rack to cool completely. This wire cooling rack allows air to circulate around the cookies, preventing them from getting soggy on the bottom.
While they’re still warm, press a few extra chocolate chips on top and sprinkle with flaky salt for a professional finish.
Serve and Transport
These cookies are perfect for serving at parties, bringing to potlucks, or giving as gifts to friends and family. The flaky salt on top adds a gourmet touch that makes them look bakery-quality. Enjoy!
If you’re transporting them to an event, layer them between sheets of parchment paper in an airtight container to prevent them from sticking together. For gifting, I love using a gift box with a clear window lined with tissue paper for a good presentation.
The cookies hold up well during transport because they’re thick and don’t break easily.
Equipment
Ingredients
- ¾ cup unsalted butter softened
- 1½ cups brown sugar packed
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup rolled oats
- 1¼ cups oat flour
- 2½ cups semisweet chocolate chips
Instructions
- Set the oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl or stand mixer, beat the softened butter on medium speed for about 1 minute, until smooth and creamy. Add the brown sugar and beat for 2 to 3 minutes, until light and fluffy.¾ cup unsalted butter, 1½ cups brown sugar
- Mix in the egg, egg yolk, and vanilla extract until fully combined. Add the all-purpose flour, baking soda, baking powder, and salt. Mix gently until partly combined—do not overmix.1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract, 1 cup all-purpose flour, ½ teaspoon baking soda, ¾ teaspoon baking powder, ¾ teaspoon salt
- Stir in the rolled oats, then add the oat flour just until incorporated. Use a spatula to evenly mix in the semisweet chocolate chips.1 cup rolled oats, 1¼ cups oat flour, 2½ cups semisweet chocolate chips
- Scoop about 1¾ tablespoons of dough (roughly 2-inch-wide balls) and place them on the prepared baking sheets, spacing each about 2 inches apart.
- Bake for 9 to 10 minutes, until the edges are golden and set while the centers remain slightly shiny.
- Right after baking, use two spoons to gently push the edges of each cookie toward the center to make them thicker and perfectly round. Let the cookies rest on the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely.
- While still warm, press extra chocolate chips on top and sprinkle with flaky salt for a bakery-style finish.
Notes
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
How to Store Leftovers
Store your cookies in an airtight container at room temperature for up to 5 days. I like using a cookie jar, as it’s perfect for keeping them fresh and soft. They’ll stay chewy as long as the container is sealed tightly.
For longer storage, freeze the cookies in a freezer-safe container or zip-top bag for up to 3 months. Simply layer them between sheets of parchment paper to prevent them from sticking together.
When you’re ready to eat them, let them thaw at room temperature for about 30 minutes, or warm them in the microwave for 10 to 15 seconds for that fresh-baked taste.
What to Serve With Oatmeal Chocolate Chip Cookies
These cookies are delicious on their own, but they’re even better with a cold glass of milk or a hot cup of coffee. I also love serving them alongside ice cream for a quick and easy dessert.
If you’re putting together a dessert spread, they pair beautifully with brownies or other bar cookies for variety.
More Easy Cookie Recipes for You to Try at Home
I’ve got a few more easy cookie recipes that are perfect for any day.
- Copycat Crumbl Caramel Pumpkin Cookies
- Lemon Blueberry Muffin Cookies
- Apple Spiced Cookies
- Banana Pudding Cookies
- Buttery Shortbread Cookies
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
