These chewy oatmeal chocolate chip cookies are everything a perfect cookie should be: thin, golden, crisp on the edges, and irresistibly chewy in the center. They’re packed with chocolate, have a whisper of cinnamon for warmth, and finish with a sprinkle of flaky sea salt. If you love bakery-style cookies that are thin & chewy with big chocolate puddles, you need to make these.
Recipe highlights
- Perfect texture. Crispy edges, soft chewy centers, and gooey chocolate.
- Packed with oats. Rolled oats add structure and extra chew for a satisfying bite.
- Layers of chocolate. Use a mix of chips (dark + milk, or semisweet + chunks) for complexity in flavor and texture.
- No mixer needed. This is an easy, one-bowl cookie recipe!
- A hint of cinnamon. Just enough to add depth without reading as a “spice cookie.”
- Crowd favorite. These always disappear first at gatherings.
- Flaky sea salt finish. Because that tiny sprinkle makes everything pop.
Recipe overview
⏱️ Prep: 10 mins • Bake: 11-13 mins • Total: ~25 minutes
🍴 Yield: About 24 big cookies
💪 Skill level: Beginner
😋 Flavor profile: Buttery and lightly nutty with tons of chocolate & a hint of cinnamon. Pairs well with: Coffee, vanilla ice cream, cold oat milk, or a Candy Cap Caramel Latte.
How to make chewy oatmeal chocolate chip cookies
Find the full ingredients list and detailed instructions in the recipe card at the bottom of this post. Here’s a quick step-by-step overview of how to make this recipe:
- Melt the butter until fully liquid, then let it cool for a few minutes.
- Whisk together the melted butter, brown sugar, & granulated sugar until smooth and shiny. Add the eggs & vanilla, then whisk vigorously for 30–45 seconds until the mixture becomes pale, thick, and slightly ribbons off the whisk. This is key to the perfect chewy texture.
- Stir in the dry ingredients (flour, baking soda, cinnamon, salt, oats) with a spatula until almost combined. Fold in the chocolate chips.
- Scoop the dough onto lined baking sheets, leaving plenty of space. Bake at 350°F until the edges are golden and the centers look slightly underdone.
- Sprinkle with flaky sea salt while warm.
Optional: For rippled edges, lift the pan a couple inches in the oven and let it drop once or twice about halfway through baking and then when you pull them out of the oven. This gives them that rippled bakery look and adds to the perfect chewy texture.
Pro baking tips for the best oatmeal chocolate chip cookies
Ribbon stage is everything. Thoroughly whisk the butter-sugar-egg mixture — it transforms the texture. The mixture should be smooth, silky, and fully emulsified.
Use a variety of chocolate add-ins. Choosing more than one type of chips or chunks creates layered flavor and texture. I like a combination of semisweet chips, mini chips, and dark chocolate chunks, plus cacao nibs. However, use any type of chocolate you prefer and have on hand!
Don’t over-bake. Pull the cookies when the centers still look slightly soft; they’ll set as they cool.
Use old fashioned rolled oats. You can use quick oats for this recipe, but the texture will be slightly different.
Bang the pan for ripples. A few hard taps encourage beautiful crinkled edges. (For more information on the pan-banging method, see my recipe for Marble Cookies.)
Variations & substitutions
Try different add-ins:
- Chopped pecans or walnuts
- Toasted coconut flakes
- Dried cranberries
- Chopped chocolate bars instead of chips
- A pinch more cinnamon for a warmer cookie
Chocolate options:
- Classic semisweet chocolate chips
- Dark chocolate chunks
- Mini chocolate chips
- Milk or white chocolate chips
Serving & storage
Oatmeal chocolate chip cookies are incredible served warm from the oven, when the chocolate is melty and the centers are slightly gooey. They also pair beautifully with a latte (try a Candy Cap Caramel Latte!), a cup of dark coffee, or a scoop of vanilla ice cream.
You can store these cookies at room temperature for 5-7 days in an airtight container (but they’ll never last that long).
To freeze cookie dough: Scoop into balls and place, untouching, on a sheet pan lined with parchment. Once solid, place cookie dough balls in a freezer bag and store for up to 3 months.
Bake straight from frozen, adding an additional 1–2 minutes to the bake time.
Baked cookies freeze well too! Simply add cooled, baked cookies to a freezer bag, seal well, and store for up to 2 months. Allow them to thaw at room temperature or even enjoy them frozen if you like the extra crunch.
Similar cookies to try
Did you make these Chewy Oatmeal Chocolate Chip Cookies? Please leave a star rating and review below the recipe card. It helps other readers and means so much to me!
Perfect Chewy Oatmeal Chocolate Chip Cookies
Ingredients
- 8 ounces (1 cup) unsalted butter, melted
- 1 cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 ½ teaspoons vanilla
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon cinnamon
- 1 teaspoon salt
- 2 ½ cups whole rolled oats
- 1 ½ cups mixed chocolate chips, (I used equal parts semisweet chips, miniature chips, and dark chocolate chunks)
- ¼ cup cacao nibs, optional
- flaky sea salt, optional, for sprinkling on top
Instructions
- Preheat oven to 350° F. Line baking sheets with parchment paper.
- Heat butter in a saucepan just until melted. Allow to cool for a couple of minutes.
- In a large mixing bowl, whisk together sugars and melted butter. Add eggs and vanilla, whisking thoroughly until mixture is well combined and shiny-smooth, about 1 minute.
- In a separate bowl, whisk together flour, baking soda, cinnamon, salt, and oats. Add to butter mixture and fold in gently with a spatula until almost combined. Fold in chocolate chips and cacao nibs.
- Use a large 3 tablespoon spring-loaded scoop to scoop cookie dough onto prepared sheet pans, placing at least 2 inches apart.
- Bake until cookies are brown and crispy around the edges but still very lightly gooey in the center, about 11-13 minutes.
- Remove from oven, place on a cooling rack, and sprinkle with sea salt, if using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you try this recipe?
Be sure to leave a comment below!
A solid oatmeal chocolate chip cookie that makes a wonderful and filling snack throughout the day.
Thanks for taking the time to leave a review! So happy you enjoyed these 🙂
Deliciousness! Made these and dunked them in oat milk. Very tasty and a much better option than it’s maniacal cousin the oatmeal raisin
Haha, I agree! Chocolate chips over raisins all the way! So glad you enjoyed them 🙂