Perfect Oatmeal Chocolate Chip Cookies

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Today we're tackling chewy on the inside, every so slightly crispy on the outside Oatmeal Chocolate Chip Cookies! You guys know I love cookies and I have gotten really really good at making them. Take for example my Best Chocolate Chip Cookie Recipe, its amazing. The beauty of that recipe is it also doubles as an epic base when it comes to making different types of cookies, which is how we got here!

Seven Oatmeal Chocolate Chip Cookies on a wire rack.


 

Why I Love This Recipe

2023 is the year of the cookie here on What's Gaby Cooking and that is very exciting for all of us!! Every cookie recipe on WGC will be getting additional tips / tricks / photos / details so you guys are armed and ready with the best cookies on the planet. First up: Oatmeal Chocolate Chip Cookies!

The Dalkin fam has been making these Oatmeal Chocolate Chip Cookies recipe on repeat for years. Between my parents, me and my sister, it's a sure bet that there are dozens of Oatmeal Chocolate Chip Cookies in any of our freezers at our respective homes. We're all obsessed.

Oatmeal Chocolate Chip Cookies pass all my cookie standards too - soft and chewy on the inside, just slightly crispy on the outside, and dusted with maldon sea salt on top! Can't go wrong with that perfect combo. I am a big proponent of chocolate chips, be it cherry chocolate chip cookies or double chocolate chip caramel cookies.

mise-en-place with all the ingredients required to make Oatmeal Chocolate Chip Cookies.

Ingredients & Substitutions

  • Unsalted Butter
  • Dark Brown Sugar
  • Eggs
  • Pure Vanilla Extract
  • All-Purpose Flour
  • Baking Soda
  • Sea Salt
  • Baking Powder
  • Old-Fashioned Oats
  • Chocolate Chips
  • Maldon Salt

*For a full list of ingredients and instructions please see recipe card below.

How to Make Oatmeal Chocolate Chip Cookies

A stand mixer's bowl with creamed butter and sugar.

Step 1: In a large mixer, combine the softened butter and brown sugar with a paddle attachment. Let combine for 3 minutes.

A stand mixer's bowl with creamed butter and sugar with eggs and vanilla essence added.

Step 2: Add the eggs one at a time, followed by the vanilla extract.

A stand mixer's bowl with creamed butter, sugar and eggs with flour added.

Step 3: Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over mix the batter.

Cookie batter in a mixing bowl topped with oats and chocolate chips.

Step 4: Add the oats and chocolate chips and combine. Refrigerate batter for at least 1 hour.

A parchment lined baking sheet with cookie dough scooped on to the sheet in a grid topped with flaky salt.

Step 5: Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside. Using a 2 tablespoon scoop, scoop 12 cookies onto each parchment lined baking sheet and dust with a few maldon sea salt flakes. Transfer sheets into the oven and bake for 10-12 minutes. At the 6 minute mark, take the pan out and bang it to deflate the cookies, and then transfer back to the oven and bake until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from the oven, transfer to the cooling rack. Repeat process for remaining dough.

How to Store Oatmeal Chocolate Chip Cookies

I prefer to bake them all, let them cool and then transfer to an air tight container and store in the freezer. Then when it's time to eat, take a few out, let them come to room temp and devour. You can also store them at room temperature for 2-3 weeks.

How to Freeze Oatmeal Chocolate Chip Cookies

In addition to the instructions on how to freeze the cookie above, you can absolutely freeze the dough too! Follow steps 1+2 to make the dough and then portion into 2 tablespoon scoops and freeze on a flat surface. Once the balls are frozen, you can transfer the frozen balls into a zip-top bag and save for later. When ready to bake, let them sit on the counter for 15 minutes before baking at the same time and temp listed below.

Tips & Tricks

  • What kind of butter to use in these cookies: Use unsalted! I always use unsalted in my baked goods so I can add salt later to my preference!
  • Let's talk about creaming together the butter and sugar. You have to let it cream together for 3 minutes to ensure the butter and sugar properly combine. The color should be a pale light yellow.
  • I am a scoop and level kinda girl. If you spoon and level, that will not result in enough flour. I scoop my measuring cup into the flour and then use a knife to level it out. When you mix everything together, just mix the dry ingredients until JUST combined. No need to overmix.
A bowl full of oatmeal chocolate chip cookie dough with a wooden spatula.
  • There are 2 ways to chill the dough. If you’re pressed on time, scoop the dough into balls and pop them side by side on a baking sheet and freeze for 20 minutes or chill in the fridge for about an hour. If you don’t want to scoop, then you can chill the entire vessel of dough for 2 hours to really let the flavors come together. If you have time to chill the dough overnight, even better!
  • Once the dough has chilled and you’re ready to bake, pop a few extra chocolate chips into each cookie dough ball before transferring them to the baking sheet.

FAQs

How long to bake if dough is frozen?

When ready to bake, let the frozen cookie dough scoops sit on the counter for 15 minutes before baking at the same time and temp listed below.

What makes cookies chewy?

The brown sugar! If you would rather use white sugar, you can, but they won't be as chewy. You'll get a more crispy cookie. You could also do ½ and ½ if you want to split the difference.

Three Oatmeal Chocolate Chip Cookies on a wire rack.

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!

Oatmeal Chocolate Chip Cookies from www.whatsgabycooking.com (@whatsgabycookin)

Oatmeal Chocolate Chip Cookies

Author: Gaby Dalkin
4.8 from 39 votes
The MOST perfect Oatmeal Chocolate Chip Cookies! Gooey and soft on the center, just slightly crispy on the edges!
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 36 cookies

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 ½ cup dark brown sugar
  • 2 large eggs
  • 2 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • ½ teaspoon baking powder
  • 1 ¾ cups old-fashioned oats
  • 12 oz chocolate chips
  • maldon sea salt flakes for dusting

Instructions
 

  • In a large mixer, combine the softened butter and brown sugar with a paddle attachment. Let combine for 3 minutes. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over mix the batter. Add the oats and chocolate chips and combine. Refrigerate batter for at least 1 hour.
  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
  • Using a 2 tablespoon scoop, scoop 12 cookies onto each parchment lined baking sheet and dust with a few maldon sea salt flakes. Transfer sheets into the oven and bake for 10-12 minutes. At the 6 minute mark, take the pan out and bang it to deflate the cookies, and then transfer back to the oven and bake until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from the oven, transfer to the cooling rack. Repeat process for remaining dough
  • Cool the cookies completely before packing up and storing in an air-tight container.

Notes

Store in an airtight container in the fridge for up to 1 week or for months in the freezer.

Nutrition Information

Calories: 172kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 108mg | Potassium: 66mg | Fiber: 1g | Sugar: 14g | Vitamin A: 171IU | Calcium: 24mg | Iron: 1mg
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97 Comments

  1. 5 stars
    I even fudged the recipe- added 1 teaspoon baking powder instead of 1/2- and they came out perfect. Baked them for 6 min, then 8 more min after tapping the cookie sheet on the counter. My only thought is to add the Maldon flaky salt right when you pull them out of the oven, otherwise it melted into the cookie if I added it before I baked it.

    These made 38 for me which is perfect because I ate 2 while they were cooling!

    1. 5 stars
      ALSO I used Bob’s Red Mill 1:1 GF flour and I could not tell the difference. Delicious per usual!

  2. 5 stars
    Love these cookies! I’m just wondering if you let the dough come to room temp before baking or bake right from the refrigerator? Mine didn’t look quit like yours. 🙂

  3. 4 stars
    Delicious recipe even when I used regular chocolate chips, however this recipe says it makes 36 cookies which is completely insane. It made 8 when I cooked them however I could have probably made them a bit smaller and ended up with 12. There is no possible way this recipe would ever make 36 without tripling the recipe.

    1. Hey Sky - I've tested this no less than 10 times and at a 2 tablespoon scoop, it certainly makes 36. Did you cut the recipe down by chance?

  4. 5 stars
    These were easy and delicious. Made with half milk chocolate chips and half golden raisins. So yummy!

  5. These cookies are perfection but I have a question. Many of us bakers are now weighing our ingredients. Have you ever considered adding weights to your flour and sugar ingredients? I would love this. Thanks!!

  6. 5 stars
    Yup, my go to oatmeal chocolate chip cookies from now on. They were delicious!! Didn't have chocolate chips so broke up semi-sweet chocolate bars and they not only tasted awesome but looked great...if I may say so myself ;-).

  7. 5 stars
    These are THE BEST oatmeal, chocolate chip cookies, I bake quite a bit and this by far is my favorite cookie recipe.
    They were perfection. Not proud to admit but between my husband and I we ate the entire batch of cookies in a weekend.

  8. 5 stars
    A perfect cookie! I knew that I would inhale these, but pleased to say both my children enjoyed them as well. Even though they swear to me they don't like oatmeal cookies. Another winner at our house. Can't wait for more "year of the cookie" recipes.

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