Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies are so soft & chewy! An easy recipe that’s loaded with lots of melty dark chocolate and hearty oats.
Ok, I think we are really in the back-to-school swing of things now!
Are you ready? ‘Cause I’m about to bomb you with all the best cookie recipes!
After all, when I think back to school, I think COOKIES!
I’ve got tons of amazing cookie recipes here on Baking a Moment. They are one of my favorite things to make because they’re so quick and easy, and such a comforting treat!
And today I’m bringing you another favorite: Oatmeal Chocolate Chip Cookies.
These oatmeal chocolate chip cookies whip up in a snap and they’re so soft and chewy! Plus they’re loaded with melty dark chocolate and hearty oats. My younger son goes gaga for them, and I bet you will too!
HOW TO MAKE OATMEAL CHOCOLATE CHIP COOKIES
For this recipe, you just need a few pantry staples:
- Brown Sugar
- White Sugar
- Oats (I prefer old-fashioned oats)
- Cornstarch (this will keep your cookies soft & tender)
- Baking Soda
- Chocolate Chips (I like to use dark chocolate but you can sub semi-sweet or milk)
Start by placing the butter and sugars together in a large mixing bowl.
Cream these together on medium-high speed for a FULL 5 minutes. This is a really important step because it incorporates air into the batter, which will help your cookies to be soft. You may need to stop to scrape down the bottom and sides of the bowl with a silicone spatula a few times, and you’ll notice that the mixture will become fluffy and very pale.
Now give the bowl another scrape, and add the egg, egg yolk, and vanilla. The extra egg yolk will keep these cookies moist. Stir these ingredients in until they’re well-combined.
Next, in go the dry ingredients. Flour, oats, cornstarch, baking soda, and salt to balance the flavors.
Stir these in just until *barely* combined. If you overwork the dough, the cookies could come out tough or they might not spread properly.
Fold in the chocolate chips. I really like to use bittersweet chocolate chips for this recipe- it just gives such an incredible flavor contrast!
There is no chilling involved with this recipe! So you can start scooping right away.
Drop balls of dough by the 1.5-tablespoonful, onto a parchment-lined baking sheet. Here’s a link to the right-sized scoop: 1.5-tablespoon cookie scoop, here is the kind of parchment I like for baking: Parchment Paper Sheets, and here is the kind of baking sheets I use: Bakers Half Sheet.
Pop these into the oven and bake until *just barely* beginning to turn golden around the edges. It’s best to pull them out of the oven when they’re still a bit underdone because they will continue to firm up and cook quite a bit as they sit on the baking sheet and cool.
GLUTEN-FREE OATMEAL CHOCOLATE CHIP COOKIES
HOW TO MAKE SURE YOUR OATMEAL CHOCOLATE CHIP COOKIES BAKE UP SOFT & CHEWY
If you follow all of the instructions above, you will be amazed at how soft and chewy these cookies bake up!
- Cream the butter and sugar until REALLY pale and fluffy.
- Use an extra egg yolk.
- Add a little cornstarch.
- Don’t overmix once the flour’s in.
- Underbake them slightly.
And you should be good! But if you’re looking for more, be sure to sign up for my FREE email series: 5 Secrets for Baking Impossibly Soft Cookies. There’s tons more great info here!
It’s also important to scoop them to the right size (1.5 tablespoons) and measure the ingredients accurately. Here’s a quick guide on how to measure properly: How to Measure Ingredients for Baking.
And if you notice any issues with them spreading too much or not enough, that’s most likely because of the baking soda. Too much will make them spread into pancakes; too little and they’ll stay in a tight ball, so double-check you’re really accurate with that measurement!
HOW TO STORE OATMEAL CHOCOLATE CHIP COOKIES
These oatmeal chocolate chip cookies bake up soft and chewy, and they will STAY that way!
Just be sure to keep them in an airtight container so they don’t dry out. I like allow mine to fully cool, then stack them in a 1-gallon zip-top freezer bag.
HOW LONG WILL OATMEAL CHOCOLATE CHIP COOKIES KEEP?
These cookies will last for around 7 to 10 days at room temperature, a few weeks in the fridge, and several months in the freezer.
You can also scoop the dough onto a baking sheet, allow it to freeze until hard, then transfer it into a bag so you can bake just a few at a time. I do this a lot- my kids love to be able to eat warm cookies straight from the oven, whenever the craving strikes!
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Oatmeal Chocolate Chip Cookies
- 3/4 cup (170.25 g) unsalted butter,, softened
- 3/4 cup (165 g) light brown sugar , (loosely packed)
- 1/4 cup (50 g) granulated sugar
- 1 egg, (large)
- 1 egg yolk, (from a large egg)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (187.5 g) all-purpose flour
- 1 cup (81 g) old-fashioned oats
- 1/4 cup (32 g) cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 12 ounces (340.2 g) bittersweet chocolate chips
- Place the butter, brown sugar, and granulated sugar in a large mixing bowl, and cream together on medium-high speed for a FULL 5 minutes, scraping the bottom and sides of the bowl with a silicone spatula as needed.
- Scrape the bottom and sides of the bowl with a silicone spatula, then stir in the egg, egg yolk, and vanilla until incorporated.
- Add the flour, oats, cornstarch, baking soda, and salt, and mix together on low speed until just barely combined.
- Fold in the chocolate chips, then scoop 1.5-tablespoons of dough at a time onto the prepared baking sheet, allowing about 2 to 3 inches in between (for spreading).
- Bake for 7 to 9 minutes, or until just barely beginning to turn golden around the edges (the cookies will still look quite wet towards the centers).
- Allow to cool fully on the baking sheet.