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Thin and chewy with crisp edges and a buttery flavor, these oatmeal chocolate chip cookies are the best of both worlds. Enjoy warm with a glass of milk or add to a holiday cookie tray.

Overhead view of freshly baked chocolate chip cookies with oatmeal

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Easy & chewy oatmeal cookies

These cookies are the perfect combination of chewy oatmeal cookies and soft, melt-in-your-mouth chocolate chip cookies. The dough is similar to your standard chocolate chip cookie recipe, with the addition of old-fashioned oats. The oats help make the slightly chewy center and create nice crisp edges, which I think is the absolute best cookie texture.

In addition to being perfectly chocolatey, these oatmeal chocolate chip cookies have a delightful buttery flavor. It’s all rounded out with a few flakes of sea salt, which complements the chocolate nicely and balances out the sweetness of the cookies.

These are great cookies anytime, there’s no need to wait for a special occasion to make them, but they are a hit on holiday cookie platters and I’ve heard even Santa is a fan! (They do pair perfectly with a big glass of milk!)

Are you a fan of oatmeal scotchies? Replace the chocolate chips with butterscotch chips for chewy butterscotch oatmeal cookies. Or try my apple oatmeal cookies for a fun fall treat.

What you’ll need

These chewy cookies are made with standard cookie staples plus oats and chocolate chips.

Ingredients

All-purpose flour
Baking soda & baking powder – Help achieve the soft, chewy center.
Salt
Unsalted butter – Butter should be softened but not melted or oily.
Sugar – A combination of granulated sugar and light brown sugar are used to create perfectly sweet cookies.
Egg
Vanilla extract
Old-fashioned rolled oats – Do not substitute instant oats or quick cooking oats.
Chocolate chips – I use semi-sweet but bittersweet will work too.
Flaked sea salt – Added at the end to balance the sweetness of the cookies.

Recommended tools

Cookie Scoop – I prefer to use a 1.5 -2 tablespoon cookie scoop.
Baking sheet – You’ll need 2-3 baking sheets to bake the cookies.
Mixer – You can use a stand mixer with paddle attachment or handheld electric mixer to make the cookie dough.

How to make oatmeal chocolate chip cookies

Making these cookies is easy and with no need to chill the dough, you can have oven-fresh cookies ready to enjoy in under half an hour!

Combine the dry ingredients. Whisk together flour, baking powder, baking soda and salt.
Beat the butter and sugar. Beat the butter and both sugars until light and fluffy. Add in the egg and vanilla.
Combine ingredients. Add in the flour mixture and mix just until no dry streaks of flour are visible. Mix in the oats and chocolate chips.

A hand pressing down on balls of chocolate chip cookie dough

Flattened oatmeal chocolate chip cookie dough on a baking sheet with sea salt

Bake. Place 2-tablespoon size balls on the baking sheet, leaving plenty of space between them. Flatten them to ¾ inch thick with your fingertips. Sprinkle with sea salt and bake for 11 to 13 minutes, until the edges are crisp.
Cool. Cool on the pan for 5 minutes then cool completely on a wire rack.

An oatmeal chocolate chip cookie cut in half

Tips for success

For cookies that are perfectly crisp on the outside and chewy on the inside, here are a few things to keep in mind.

Be aware that different brands of oats may spread more. This recipe was tested with Quaker brand oats. Other brands may cause the cookies to spread more.
Leave plenty of space on the baking sheet. Even though we’re flattening these cookies, they will still spread during baking. It’s important to leave around 3 inches of space between each one.
Do not overbake. These cookies bake quickly, in just around 11 minutes. Be sure to keep an eye on them as the edges should be crisp and golden but the centers should still be soft/undercooked when they are removed from the oven.
Switch up the chocolate. While I prefer semisweet chocolate, you can use bittersweet or even dark chocolate. Coarsely chopped baking chocolate can be used instead of chocolate chips.

Serving suggestions

These oatmeal chocolate chip cookies are absolute perfection fresh from the oven when they’re warm and chewy and the chocolate is melted. If you can snag one then, do it!

These are definitely a cookie that pairs perfectly with a big glass of milk and is ideal for dunking! You can also enjoy them with a steaming cup of coffee too…or just grab one and enjoy it on its own!

View of a chocolate chip cookie cut in half and stacked on top of each other.

How to store

These chewy chocolate chip cookies will last for 3 days in an airtight container at room temperature. Be sure to allow them to cool completely before moving to the airtight container, to prevent any excess moisture.

Can I freeze these?

Yes, you can freeze oatmeal chocolate chip cookies, either once baked or the dough before baking!

Freeze the baked cookies. Once cooled, you can freeze the cookies in freezer bags for up to 3 months. Thaw in the fridge before enjoying.
Freeze the cookie dough. To freeze the dough, shape into balls and flash-freeze on a baking sheet until firm. Transfer to an airtight container. You can bake the frozen cookie dough balls directly from the freezer, just add a minute or two to the baking time.