Golden edges, soft centers, and that nutty oat flavor—these Oatmeal Chocolate Chip Cookies deliver bakery-level chew with just the right crisp. They mix up in minutes, freeze like a dream, and stay soft for days.
Why You’ll Love Them
- Perfect texture: Crisp edges + thick, chewy middles.
- Big chocolate energy: Chips in every bite.
- No fuss: One bowl, no stand mixer required.
- Make-ahead friendly: Dough chills well and bakes straight from frozen.
Ingredients
Dry
- 1½ cups (190 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp fine sea salt
- 1 tsp ground cinnamon (optional, but lovely)
Wet
- ¾ cup (170 g) unsalted butter, melted and cooled 10 minutes
- ¾ cup (150 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 large egg yolk, room temp
- 1½ tsp vanilla extract
Mix-Ins
- 2 cups (180 g) old-fashioned rolled oats (not quick)
- 1½ cups (255 g) semisweet chocolate chips or chunks
- ½ cup (60 g) chopped toasted walnuts or pecans (optional)
Tip: Toast nuts at 350°F/175°C for 6–8 minutes until fragrant; cool before using.
Time & Yield
- Prep: 15 minutes (+ optional chill, 30 minutes)
- Bake: 10–12 minutes per tray
- Total: ~30–45 minutes
- Yield: 22–24 standard cookies (2 Tbsp scoop)
Step-by-Step
1) Whisk Dry
In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
2) Mix Wet
In a large bowl, whisk melted cooled butter with brown and white sugars until glossy. Whisk in egg, yolk, and vanilla.
3) Combine
Stir dry ingredients into wet just to combine. Fold in oats, chocolate, and nuts (if using). The dough will be thick.
For thicker cookies, chill dough 30–60 minutes.
4) Scoop & Bake
- Preheat oven to 350°F (175°C). Line sheets with parchment.
- Scoop 2 Tbsp mounds (about 45 g) spaced 2½ in (6 cm) apart.
- Bake 10–12 minutes until edges are set and lightly golden, centers still soft.
- Cool on sheet 5 minutes, then transfer to a rack.
5) Finish
While warm, dot tops with a few extra chips for a bakery look. Sprinkle a pinch of flaky salt (optional).
Nutrition (Per cookie, 24 cookies)
Approx. 190–210 kcal, 10 g fat, 26 g carbs, 2–3 g protein, ~130 mg sodium (varies with add-ins).
Texture Control (Chewier vs. Crispier)
- Chewier: Chill dough 1 hour; slightly underbake (pull at faintly pale centers).
- Crispier: Bake 1–2 minutes longer; flatten scoops slightly before baking.
- Thicker: Add 2 Tbsp (12–15 g) extra flour or chill longer.
- Thinner: Reduce oats to 1¾ cups (157 g).
Pro Tips
- Melted butter = chew. Cooling it 10 minutes prevents greasy dough.
- Weigh, don’t guess. Oats and flour pack differently; grams keep texture consistent.
- Don’t overmix. Once flour disappears, stop.
- Pan matters. Light-colored aluminum browns evenly; dark pans cook faster.
Variations & Swaps
- Brown Butter: Brown the butter; cool to room temp before mixing. Adds deep toffee notes.
- Espresso-Chocolate: Add 1 tsp instant espresso to sugars.
- Trail Mix: Swap ½ cup chips for ½ cup dried cherries, cranberries, or raisins.
- Gluten-Free: Use a 1:1 GF flour blend + certified GF oats; add 1 Tbsp milk if dough seems dry.
- Dairy-Free: Use plant butter sticks and dairy-free chips.
Make-Ahead, Freezing & Storage
- Chill dough: Covered up to 48 hours.
- Freeze dough balls: Scoop, freeze solid, bag up to 2 months. Bake from frozen at 350°F/175°C, adding 1–2 minutes.
- Store baked: Airtight at room temp 4–5 days.
- Revive softness: Add a slice of bread to the container overnight.
Troubleshooting
- Spread too much? Dough was warm or flour under-measured—chill 30 minutes or add 1–2 Tbsp flour.
- Too cakey? Too much flour—reduce 1–2 Tbsp next batch or skip the extra yolk.
- Dry/crumbly? Overbaked—pull when centers still look slightly soft.
Serving Ideas
- Sandwich two cookies with vanilla ice cream; roll edges in mini chips.
- Crumble over Greek yogurt with a drizzle of honey for a dessert-y parfait.
- Gift in a kraft bag with a little card of reheating tips (10 seconds in the microwave = fresh-baked vibes).
These Oatmeal Chocolate Chip Cookies nail the balance of hearty oats and melty chocolate with a plush, chewy center. Keep dough balls in the freezer, and you’re always 12 minutes away from warm-cookie bliss.