What makes this the best oatmeal chocolate chip cookie recipe?

It's all about the method. This recipe uses brown butter, toasted oats, and partially caramelized sugars to create layers of flavor you won't find in a basic recipe. Plus, the use of chopped chocolate instead of chips gives the cookies an indulgent, melt-in-your-mouth texture. These aren’t just chewy oatmeal chocolate chip cookies they’re bakery-worthy from a home kitchen.

How do I make my oatmeal chocolate chip cookies chewy?

Chewiness comes from a few things: brown sugar, egg yolk, and chilling the dough. The extra yolk adds richness, while chilling allows the oats to absorb moisture and prevents spreading. This creates that soft middle everyone loves in chewy oatmeal chocolate chip cookies.

Can I make these easy oatmeal chocolate chip cookies without chilling the dough?

Technically, yes but chilling is what turns a good cookie into the best. It intensifies flavor, controls spread, and improves texture. If you're short on time, chill for at least 30 minutes. For ideal results, let the dough rest overnight.

What is the difference between an oatmeal cookie and an oatmeal chocolate chip cookie?

Oatmeal cookies typically include raisins or nuts and focus on spice-forward flavor. Oatmeal chocolate chip cookies, like this one, add richness and sweetness with chopped chocolate. It’s a flavor upgrade with melty chocolate in every bite.

How long should I bake oatmeal cookies for the perfect texture?

Bake at 370°F for 10–12 minutes. Edges should be golden while the centers stay soft. They’ll finish setting on the baking sheet. Always test one first baking times can vary slightly by oven.

Can I substitute quick oats for rolled oats in this recipe?

It’s not recommended. Quick oats break down faster and won’t give the same hearty texture. For this oatmeal cookie recipe to be at its best, always use old-fashioned rolled oats.

Best Oatmeal Chocolate Chip Cookie Recipe – 3 Secrets to Perfect Chewy Cookies

Name: Best Oatmeal Chocolate Chip Cookie Recipe: Soft, Chewy & Full of Heart
Prep time: 25 min
Cook time: 12 min
Total time: PT-490151H49M52S
Cuisine: American
Ingredients: 10 tablespoons (140 g) unsalted butter; ½ cup (100 g) packed light or dark brown sugar; ¼ cup (50 g) granulated sugar; 1 large egg; 1 extra egg yolk; 1 teaspoon vanilla bean paste; 1½ cups (150 g) old-fashioned rolled oats; ⅔ cup (85 g) all-purpose flour; ½ teaspoon ground cinnamon; ¾ teaspoon salt(reduce to ½ teaspoon if you prefer a less salty cookie); ½ teaspoon baking powder; ¼ teaspoon baking soda; 4 oz (113 g) dark chocolate, chopped; 4 oz (113 g) milk chocolate, chopped; Optional: flaky sea salt for topping

Description

Thick, chewy, and perfectly crisp around the edges, these oatmeal chocolate chip cookies deliver a rich, nutty flavor with melty chocolate in every bite.

Ingredients

10 tablespoons (140 g) unsalted butter
½ cup (100 g) packed light or dark brown sugar
¼ cup (50 g) granulated sugar
1 large egg
1 extra egg yolk
1 teaspoon vanilla bean paste
1½ cups (150 g) old-fashioned rolled oats
⅔ cup (85 g) all-purpose flour
½ teaspoon ground cinnamon
¾ teaspoon salt
(reduce to ½ teaspoon if you prefer a less salty cookie)
½ teaspoon baking powder
¼ teaspoon baking soda
4 oz (113 g) dark chocolate, chopped
4 oz (113 g) milk chocolate, chopped

Optional: flaky sea salt for topping

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Instructions

1. Toast the oats
Preheat your oven to 350°F (conventional). Spread the oats on a large baking tray and toast them for 7–8 minutes, just until lightly golden and fragrant.

2. Brown the butter
While the oats toast, melt the butter in a nonstick pan over medium-low heat. Stir continuously for a few minutes until it turns golden brown and smells nutty and caramel-like.

3. Add the sugars
Reduce the heat to the lowest setting. Add both the brown and white sugars and whisk for 1–2 minutes. The goal is only to warm and dissolve the sugars slightly not to melt or caramelize them. The mixture may look grainy, which is totally fine.

4. Let it cool slightly
Take the pan off the heat and let it cool for 5 minutes. At this stage, the mixture should be warm but no longer hot.

5. Add the egg mixture
Whisk in the egg, egg yolk, and vanilla. Mix for 1–2 minutes until the mixture becomes smooth, glossy, and caramel-like. If you spot undissolved sugar bits, gently press them with the back of a spoon.

6. Combine the dry ingredients
In a separate bowl, sift together the flour, cinnamon, salt, baking powder, and baking soda. Stir in the toasted oats.

7. Mix wet and dry
Add the dry mixture to the wet ingredients in two additions, folding gently with a rubber spatula just until everything comes together. Avoid overmixing.

8. Fold in the chocolate
Add the chopped chocolate and fold it in lightly. Make sure the dough isn’t warm, or the chocolate may melt.

9. Portion the dough
Use a 2-tablespoon cookie scoop to form about 10 dough balls. If the dough seems too soft, chill it for 10 minutes first. Shape the balls gently without pressing or compacting them.

10. Add extra chocolate
Place the dough balls on a plate or baking sheet. Press a few extra chocolate chunks on top for more pools of melted chocolate.

11. Chill the dough
Refrigerate the cookie dough for at least 2 hours, but overnight yields the best flavor and texture.

12. Prepare for baking
Preheat your oven to 370°F (no fan). Line a light-colored baking sheet with parchment paper.

13. Bake the cookies
Arrange the chilled dough balls on the sheet, leaving 3 inches of space between them. Bake for 10–12 minutes, depending on how soft and gooey you prefer them.
Tip: Always bake one test cookie first!

14. Finish and cool
Sprinkle warm cookies with flaky sea salt (optional) and let them cool for 10–15 minutes at room temperature.

15. Serve and enjoy
Enjoy the cookies warm while the chocolate is still melty and irresistible!

Notes

Chilling the dough enhances flavor and texture. An overnight rest gives you deeper flavor, crisp edges, and a soft, gooey center.
Use a light-colored baking sheet to avoid over-browning. Dark pans heat faster and can cause the bottoms to burn or bake unevenly.

Prep Time: 25
Cook Time: 12
Category: dessert
Cuisine: American