Perfect Chewy Oatmeal Chocolate Chip Cookies

5 from 2 votes

The perfect oatmeal chocolate chip cookie is chewy, gooey, loaded with chocolate chips, and sprinkled with sea salt.

Prep Time10

Cook Time13

Total Time23

Course: Dessert

Servings: cookies

Author: Karie

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

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.