These oatmeal chocolate chip cookies are soft, chewy, and packed with big chocolate chips that melt into every bite, while hearty oats add comforting texture and wholesome appeal. Made with a blend of brown sugar for chew and just the right amount of crisp edges, this cookie strikes the perfect balance between chewy and slightly golden. Easy to mix and fun to bake, these cookies are a nostalgic classic everyone reaches for - perfect with a cold glass of milk or a warm cup of coffee.

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 checkout all of my cookies recipes.

The Real MVP Ingredients
- Old-fashioned oats: These give the cookies hearty texture and chew - quick oats will work but yield a softer, less defined chew.
- Brown sugar: Adds moisture and chewiness; it's what helps these cookies stay soft inside with gently crisped edges.
- Chocolate chips or chunks: Sweet pockets of melty chocolate that punctuate every bite - choose quality chips or chunks for best flavor.
- Butter + egg: Butter provides flavor and structure, while the egg adds moisture and lift without toughness.
- Vanilla & salt: Small but powerful - vanilla rounds out sweetness, and salt balances the sugars while highlighting 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.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Featured Review
"Made it and it came out well … my daughter who is autistic and is very selective about certain food food textures loved it so this made me extremely happy ."
Rachel
Instructions for Oatmeal Chocolate Chip Cookies (A Visual Guide)







Don't Skip These (Trust Me!)
- Use old-fashioned oats: They hold up better through baking and give the classic chewy texture rather than turning mushy.
- Chill the dough if time allows: A quick 30-minute chill helps the cookies spread less and bake up more tender.
- Don't overmix after adding oats & chips: Fold in until just combined to avoid tough cookies.
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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PrintRecipe Card
Chewy Oatmeal Chocolate Chip Cookies with a Crisp Edge
These oatmeal chocolate chip cookies are soft, chewy, and packed with big chocolate chips that melt into every bite, while hearty oats add comforting texture and wholesome appeal. Made with a blend of brown sugar for chew and just the right amount of crisp edges, this cookie strikes the perfect balance between chewy and slightly golden. Easy to mix and fun to bake, these cookies are a nostalgic classic everyone reaches for - perfect with a cold glass of milk or a warm cup of coffee.
- Total Time: 56 Minutes
- Yield: 12 Cookies 1x
Ingredients
- 2oz (¼ Cup) Unsalted Butter, browned
- 2oz (¼ Cup) Unsalted Butter, cut into small cubes
- 150 grams (¾ Cup) Brown Sugar
- 50 grams (¼ Cup) Granulated Sugar
- 1 Large Egg + 1 Egg Yolk, at room temp.
- 2 Teaspoons Vanilla Extract
- 156 gram ( 1 ¼ Cup) All Purpose Flour
- 1.5 Teaspoon Salt
- 1.5 Teaspoons Baking Soda
- 2 Teaspoons Cornstarch
- 100 grams (1 Cup) Rolled Oats
- 170 grams (1 Cup) Chocolate Chips*
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.
Equipment
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Buy Now → - Prep Time: 15 Minutes
- Chill Time: 30 Minutes
- Cook Time: 11 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American







Rachel says
Made it and it came out well … my daughter who is autistic and is very selective about certain food food textures loved it so this made me extremely happy .
Lydia says
This recipe is my favorite. I am absolutely obsessed!
Anonymous says
Anonymous says