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 43 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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98 Comments

  1. Hi all. Would it be possible to freeze the batter in rolls and do the "cut and bake thing" as you need them? Salting , of course, before baking. Thanks, Laurie

  2. Loooove these! I need to start traveling with an emergency bar of chocolate too because I always end up buying some lol! Love the sea salt on these cookies!

  3. Just made these cookies. They are the first baking I have done since being diagnosed with Celiac Disease several months ago.. so no more regular flour for me. I sub'ed some gluten free baking mix from a bakery in Utah and the cookies were yummo! No one would know they are gluten free if I didn't tell them. Thanks for sharing the recipe. These cookies hit the spot for my wish for cookie dough.. um.. I mean cookies.

  4. I'm making these cookies with my 5-year old granddaughter. She - and we - are certain to love them! Thanks, Gaby. Barbara

  5. I love chocolate chip cookies with oatmeal. I use the oats a lot actually since my hubs is allergic to nuts. Add the crunch that's absolutely necessary when making chocolate chip cookies.

  6. Congrats on everything, Gaby! It's amazing how many things you can juggle at once! It looks like you had a great time on all your trips. Isn't Chelsea Market awesome?! Went there for the first time last month and my husband basically had to drag me out.

    1. I almost had to be dragged out of Chelsea Market too!! All the little food shops were so cute... and then I got roped into Anthropologie. Best place ever 🙂

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