Delish Oatmeal Chocolate Chip Cookies

These are the cookies I make when I need hero-level comfort with minimum drama: chewy-in-the-middle, golden around the edges, and packed with melty chocolate puddles. Classic oatmeal chocolate chip, but a little extra cozy from cinnamon and a pinch of salt. The dough chills fast, the bake is quick, and they make the house smell like you’ve got your life together. Makes about 26–30 cookies, depending on how generous your scoops are (mine are unhinged).

My husband calls these “the good ones,” which is both flattering and slightly rude to every other cookie I’ve ever made. On Sunday nights we bake a tray, do the pan-bang thing for those crinkly edges, and eat two straight off the sheet like absolute goblins. The rest go into lunchboxes, after-school snacks, and “oops, breakfast” situations because oatmeal… it’s basically health, right?

How to Make It

You’ll cream softened butter with brown and white sugar until it’s fluffy and a little glossy—don’t rush this step; it’s the difference between meh and wow. Beat in eggs and vanilla. Whisk your dry guys (flour, baking soda, baking powder, salt, a whisper of cinnamon) and fold them into the butter mixture just until you stop seeing flour. Now in go the oats and a frankly rude amount of chocolate chips. Chill the bowl for 20–30 minutes while you preheat the oven to 350°F—this helps them hold shape and get that thick, bakery vibe. Scoop, space them out, bake until the edges go golden and the centers still look a smidge underdone. If you like crinkly edges, give the pan a quick bash on the counter right after baking. Sprinkle with flaky salt if you’re living your best life.

✔Ingredient Notes

– Unsalted butter: Room temp means slightly cool with a gentle give. Too soft and your cookies will pancake. Beat it till it looks like it’s been to therapy—lighter and fluffier.
– Brown sugar: Moisture = chew. I use more brown than white for that bendy, caramel-y middle.
– Granulated sugar: Helps edges get crisp. Don’t skip unless you want muffin energy.
– Eggs: Room temp if you remember; if not, stick them in warm water for 5 minutes and call it good.
– Vanilla extract: Use the real stuff if you can. It makes the chocolate taste more chocolatey. Magic.
– All-purpose flour: Spoon and level. Too much flour = dry, pouty cookies. If you must measure by heart, at least try to be nice.
– Baking soda + baking powder: Team lift. Soda browns, powder lifts.
– Cinnamon: Optional but it whispers cozy. Not cinnamon cookie-level, just a wink.
– Kosher salt: Balances the sweet. A pinch of flaky salt on top is dangerously good.
– Old-fashioned rolled oats: Give that nubby, chewy texture. Quick oats work in a pinch but the cookie gets softer.
– Chocolate chips/chunks: Semi-sweet is my standard. Mix chips with chopped bar chocolate for puddles. 1½ cups, don’t be shy.
– Walnuts or pecans (optional): Toast them first if you’re extra. Adds crunch and a nice bitter note.

✔Recipe Steps

1. Preheat oven to 350°F and line two baking sheets with parchment.
2. Beat 1 cup unsalted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar until fluffy, 2–3 minutes.
3. Mix in 2 large eggs and 2 teaspoons vanilla until creamy and smooth.
4. Whisk 1 1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon cinnamon; add to wet and stir just until combined.
5. Fold in 2 cups rolled oats and 1 1/2 cups chocolate chips (plus 1/2 cup nuts if using); chill dough 20–30 minutes.
6. Scoop 2-tablespoon mounds 2 inches apart; bake 10–12 minutes until edges are golden and centers look slightly soft; pan-bang once, sprinkle flaky salt, and cool 5–10 minutes.

What to Serve It With

– Cold milk or hot coffee, obviously.
– Ice cream sandwiches (vanilla or salted caramel—ridiculous).
– Greek yogurt and berries if you’re doing “balanced” dessert.
– A late-night rom-com and zero regrets.

✔Tips & Mistakes

– Cream the butter and sugars long enough. If it still looks grainy, keep going.
– Don’t overmix after adding flour. Stir just until the flour vanishes.
– Use a cookie scoop for even baking. My go-to is a 2-tablespoon size.
– Chill the dough. Even 15–20 minutes helps keep them thick.
– Pull them when the centers still look a touch underdone; they finish on the sheet.
– If they spread too much, your butter was too soft or the oven runs cool—chill longer or bump the temp 10°F next round.

✔Storage Tips

Let cookies cool completely, then tuck into an airtight container at room temp for 3–4 days. They stay soft—throw a slice of bread in the container if you’re extra about it. Freeze baked cookies up to 2 months; 5 minutes on the counter or 10 seconds in the microwave and they’re back. Freeze scooped dough balls in a zip bag; bake from frozen at 350°F for 1–2 minutes longer. And yes, I eat them cold for breakfast. No shame, only joy.

✔Variations and Substitutions

– Swap semi-sweet for dark or milk chocolate, or do a mix for drama.
– Add 1/2 cup raisins or dried cherries if you like a little tart-sweet moment.
– Go nutty with toasted walnuts or pecans; sunflower seeds if nut-free.
– Brown butter the butter for a deeper, nutty flavor—worth the extra 5 minutes.
– Gluten-free? Use a 1:1 GF all-purpose blend and certified GF oats.
– Less sweet? Drop granulated sugar to 1/3 cup; keep brown sugar for chew.
– No rolled oats? Quick oats work, but the texture is softer and less craggy.
– Add-ins I love: 1 tablespoon espresso powder, or 2 tablespoons tahini for a toasty vibe.

Frequently Asked Questions

Delish Oatmeal Chocolate Chip Cookies

Chewy, bakery-style oatmeal chocolate chip cookies with crispy edges, soft centers, and warm cinnamon. Easy to make and ready in under 30 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter softened
• ▢ 1 cup packed brown sugar packed firmly
• ▢ 0.5 cup granulated sugar
• ▢ 2 large eggs room temperature
• ▢ 2 tsp vanilla extract
• ▢ 1.25 cup all-purpose flour spooned and leveled
• ▢ 1 tsp baking soda
• ▢ 0.5 tsp fine sea salt
• ▢ 0.5 tsp ground cinnamon optional but recommended
• ▢ 2 cup old-fashioned rolled oats
• ▢ 2 cup semisweet chocolate chips
• ▢ 0.75 cup chopped walnuts optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and creamy, about 2 minutes.
• Beat in eggs one at a time, then mix in vanilla until smooth.
• In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
• Add dry ingredients to the wet mixture and mix on low just until a few streaks of flour remain.
• Fold in oats, chocolate chips, and walnuts until evenly distributed.
• Scoop dough into 2 tbsp portions and place 2 inches apart on prepared sheets.
• Bake 10 to 12 minutes, until edges are golden and centers look just set.
• Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
• For thicker cookies, chill scooped dough for 30 minutes before baking.

Notes

Use old-fashioned oats for the best chewy texture. If you only have quick oats, reduce to 1.75 cups. Dough can be chilled up to 48 hours; let sit 10 minutes at room temperature before scooping. Store cookies airtight at room temperature for 3 days or freeze up to 2 months.