Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies are my go-to when I want something soft, chewy, and loaded with chocolate. The rolled oats give them that perfect chew, while the oat flour keeps them tender all the way through, and the brown sugar caramelizes just right on the edges. I bake them for holiday cookie swaps, Christmas gifting, birthday parties, and bake sales because they travel well and everyone asks for the recipe. Store them at room temperature for up to 5 days or freeze for up to 3 months.

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Prep Time: 10

Cook Time: 10

Total Time: 20

Course: cookies, Dessert

Cuisine: American

Keyword: Oatmeal Chocolate Chip Cookie

Servings:

Calories: 264kcal

Author: Mandy Applegate

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

US Customary - Metric

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

Use room temperature butter: Softened butter creams better with the sugar and creates a lighter texture. Remove it from the fridge about an hour before you start baking.

Add extra flavor: Fold in ½ to ¾ cup of chopped walnuts and ½ teaspoon of cinnamon with the chocolate chips for added crunch and warmth, then sprinkle flaky sea salt on top of the warm cookies for the perfect salty-sweet balance.

Watch the baking time closely: These cookies bake quickly at 325°F, so check them at 9 minutes. They should look slightly underdone in the center when you take them out.

Don't skip the spoon trick: Pushing the edges toward the center right after baking is what gives these cookies their thick, bakery-style shape. It only takes a few seconds per cookie.

Adjust the sugar if needed: You can replace up to half of the brown sugar with white sugar, but you'll end up with a crisper cookie instead of a chewier cookie, and they won't have the same rich, caramelized edges that brown sugar creates.

Storage keeps them fresh: Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. They taste amazing even after freezing.

Nutrition

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