Oatmeal Chocolate Chip Cookies

By Elizabeth Waterson // Jan 11, 2024 (Updated Sep 25, 2024) // 4 Comments

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Oatmeal chocolate chip cookies are extra chewy and so delicious. These cookies are quick and easy to make. Try these scrumptious cookies, you will never get tired of them.

oatmeal chocolate chip cookies on a grey surface with chocolate chips and oats.

For years I have always wanted to create my version of a perfect oatmeal chocolate chip cookie, it has taken me just that though, years! The cookie starts off with brown butter which I think just pair so beautifully with the oats. The brown butter creates a nutty, carmely undertone. Then I use rolled oats for a good, thick chew. And while you could use all milk chocolate chips or dark chocolate chips or just use semi-sweet chocolate chips I LOVE the combination of milk and dark.

I hope you love these cookies as much as my sisters and I love them! I have since developed some more cookies off of this base recipe including these scrumptious peanut butter oatmeal cookies!

stack of chocolate chip oatmeal cookies on a wire rack on an orange linen with a grey surface.

Let's get to the recipe

Ingredients Needed

Salted Butter. You'll need one stick of butter, or ½ cup or 4oz of butter. Half of the butter will be browned then poured on top of the other half of butter cut up into cubes. This helps the butter come down in temperature quicker.
Brown Sugar. We use more brown sugar than white sugar in this recipe to give the cookie a deeper molasses flavor and darker color. I use light brown sugar but dark brown sugar would work well too!
Granulated Sugar. The sugar helps sweeten the cookies and helps them spread while baking.
Large Egg. You'll need one whole egg plus one additional egg yolk only. The extra egg yolks helps add some more fat and richness to the dough and creates a nice and chewy cookie.
Vanilla Extract. This classic cookie flavoring gives some warmth and classic cookie flavor.
All Purpose Flour. The flour should be measured properly, I suggest using a digital scale.

Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!

Salt. The salt balances out the flavor of the sweetness.
Baking Soda. This chemical leavening agent helps the cookies rise and brown while baking.
Cornstarch. The cornstarch tenderizes the cookie dough for a lovely, soft cookie.
Rolled Oats. I prefer the texture you get using old-fashioned oats but you can use quick-oats if that is all you have on hand.
Chocolate Chips. Chocolate is the star of the cookie so make sure you use a good quality one. You could also take some chocolate bars and chop them up. I use Callebaut Chocolate Callets and Calleabaut Milk Chocolate Callets. Chocolate Chips will work but I prefer chocolate chunks, callets, or chopped chocolate.

Mix-ins you could add some raisins or nuts to the cookie dough as well if you wanted. Walnuts or pecans are my favorite nuts to add to cookie dough.

ingredients for oatmeal chocolate chip cookies in small ingredients on a grey surface.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions for Oatmeal Chocolate Chip Cookies (A Visual Guide)

In a medium saucepan over medium heat melt the first 2oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.

brown butter mixed into cold cubed butter in a glass bowl on a grey surface with an orange linen.

In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer add the brown butter and the regular butter, mix until the butter is all combined. Add the brown sugar and granulated mix and beat for 1 minute.

sugars mixed into butter then eggs and vanilla extract added on a grey surface with an orange linen.

Add in egg, egg yolk, and vanilla extract beat for two minutes. After the two minutes let the batter rest for 30 seconds mix for another minute to two minutes. The mixture will be much lighter in color.

wet ingredients mixed together until light and fluffy in a glass bowl on a grey surface with an orange linen.

In a separate medium bowl mix together the flour, salt, baking soda, cornstarch, and oats.

dry ingredients mixed together in a glass bowl on a grey surface with an orange linen.

Slowly add flour mixture to the wet ingredients, mixing just until combined then stir in the chocolate chips. Place dough covered in the fridge for 30 minutes to an hour.

dry ingredients mixed into wet ingredients then chocolate chips added on a grey surface with an orange linen.

Preheat oven to 375F/190C and line a baking sheet with a Silpat liner or parchment paper.

Scoop 2 tablespoons balls of dough and bake for 10-12 minutes, the cookies should be just, they will cook a little bit more on the tray while they cool.

oatmeal chocolate chip cookie dough in a glass bowl then baked on a silpat lined baking sheet on a grey surface with an orange linen.

Add extra chocolate chips on top right after baking if desired. After 5 minutes of cooling transfer the cookies to cool on a wire rack. Store leftover cookies in an airtight container for 5 days.

chocolate chip oatmeal cookies cooling on a wire rack.

Check out this post on my Cookie Baking Tips

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Oatmeal Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

Print Recipe

Oatmeal chocolate chip cookies are extra chewy and so delicious. These cookies are quick and easy to make. Try these scrumptious cookies, you will never get tired of them.

Total Time: 56 Minutes
Yield: 12 Cookies 1x

Instructions

In a medium saucepan over medium heat melt the first 2oz of butter, watch carefully and mix constantly. The butter will begin to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer add the brown butter and the regular butter, mix until the butter is all combined. Add the brown sugar and granulated mix and beat for 1 minute. Add in egg, egg yolk, and vanilla extract beat for two minutes. After the two minutes let the batter rest for 30 seconds mix for another minute to two minutes. The mixture will be much lighter in color.
In a separate bowl mix together the flour, salt, baking soda, cornstarch, and oats.
Slowly add flour mixture to the wet mixture, mixing just until combined then stir in the chocolate chips. Place dough covered in the fridge for 30 minutes to an hour.
Preheat oven to 375F/190C and line a baking sheet with a Silpat liner or parchment paper.
Scoop 2 tablespoons balls of dough and bake for 10-12 minutes, the cookies should be just, they will cook a little bit more on the tray while they cool. Add extra chocolate chips on top right after baking if desired. After 5 minutes of cooling transfer the cookies to cool on a wire rack. Store leftover cookies in an airtight container for 5 days.