There are days when only a soft, chewy cookie will do. These oatmeal chocolate chip cookies are exactly that—tender in the center, lightly crisp at the edges, and packed with melty chocolate in every bite. They’re simple to make, use pantry staples, and come together in under an hour.
Whether you’re baking for a crowd or a quiet night in, this is the kind of recipe that makes your kitchen feel warm and welcoming.
Why This Recipe Works
These cookies strike the perfect balance of texture and flavor. The oats bring a hearty chew and toasty flavor, while brown sugar keeps the centers soft and moist. A touch of cornstarch and an extra egg yolk make them especially tender without turning cakey.
Finally, a generous amount of chocolate chips ensures every cookie tastes like a treat, not a compromise.
Shopping List
- Unsalted butter (softened)
- Light brown sugar
- Granulated sugar
- Large egg + 1 egg yolk
- Vanilla extract
- All-purpose flour
- Old-fashioned rolled oats (not quick oats)
- Cornstarch
- Baking soda
- Fine sea salt
- Ground cinnamon (optional but recommended)
- Semi-sweet chocolate chips (or a mix of chips and chunks)
- Flaky sea salt for finishing (optional)
How to Make It
- Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper for even baking and easy cleanup.
- Whisk the dry ingredients: In a medium bowl, whisk 1 3/4 cups all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1/2 teaspoon ground cinnamon. Stir in 2 cups old-fashioned rolled oats.
Set aside.
- Cream the butter and sugars: In a large bowl, beat 3/4 cup softened unsalted butter with 3/4 cup light brown sugar and 1/2 cup granulated sugar until creamy and slightly fluffy, about 2 minutes. This helps create that soft, chewy texture.
- Add egg, yolk, and vanilla: Mix in 1 large egg, 1 extra egg yolk, and 2 teaspoons vanilla extract until smooth. Scrape down the bowl as needed.
- Combine wet and dry: Add the dry mixture to the butter mixture and mix on low just until combined.
Don’t overwork the dough.
- Fold in the chocolate: Gently stir in 1 1/2 to 2 cups semi-sweet chocolate chips. Use more if you love them truly loaded.
- Portion the dough: Scoop dough into 2-tablespoon mounds and place on the prepared sheets, leaving a couple inches between cookies. For thick cookies, chill the scooped dough for 20–30 minutes; for thinner edges, bake right away.
- Bake: Bake for 10–12 minutes, until the edges are set and lightly golden but the centers still look slightly underdone.
The carryover heat will finish them perfectly.
- Finish and cool: If using, sprinkle with a pinch of flaky sea salt as soon as they come out of the oven. Let them rest on the sheet for 5 minutes, then transfer to a rack to cool.
- Enjoy warm: These are at their best when the chips are still melty, though they stay soft for days.
Keeping It Fresh
Store cooled cookies in an airtight container at room temperature for up to 4 days. Add a slice of bread or a few marshmallows to the container to keep moisture in the cookies, not the air.
For longer storage, freeze baked cookies in a freezer bag for up to 2 months—thaw at room temperature. You can also freeze scooped dough: freeze on a sheet tray until firm, then bag. Bake from frozen, adding 1–2 minutes to the time.
Benefits of This Recipe
- Reliable texture: The combo of brown sugar, cornstarch, and an extra yolk guarantees softness without turning cakey.
- Everyday ingredients: You likely already have everything on hand.
- Flexible sweetness: Semi-sweet chips keep things balanced; the dough itself isn’t overly sweet.
- Make-ahead friendly: Dough balls freeze beautifully for quick, fresh-baked cookies anytime.
- Great for sharing: Sturdy enough to pack, but soft enough to please everyone.
What Not to Do
- Don’t overbake: Pull them when the centers still look a touch soft.
Overbaking leads to dry, crumbly cookies.
- Don’t skip the oats type: Use old-fashioned rolled oats. Quick oats change the texture and can make them dry.
- Don’t pack the flour: Spoon and level your flour. Too much flour means stiff cookies that don’t spread.
- Don’t overmix: Once the flour goes in, mix just until combined to avoid tough cookies.
- Don’t forget salt: A little salt sharpens the chocolate and balances sweetness.
Recipe Variations
- Brown butter: Brown the butter, cool until just solid, then proceed.
Adds a toffee, nutty depth.
- Chip mix: Use a blend of semi-sweet, milk, and dark chocolate chips—or chopped chocolate for puddles.
- Nutty crunch: Fold in 3/4 cup toasted walnuts or pecans for texture.
- Coconut twist: Add 1/2 cup shredded coconut and a pinch of extra salt.
- Espresso lift: Stir in 1 teaspoon instant espresso powder to enhance the chocolate.
- Raisin-chocolate duo: Mix 1/2 cup raisins with 1 cup chocolate chips for a bakery-style blend.
- Gluten-free swap: Use a 1:1 gluten-free flour blend and certified GF oats; chill the dough to help structure.
FAQ
Can I use quick oats instead of rolled oats?
You can, but the texture won’t be the same. Quick oats absorb more moisture and create a denser, less chewy cookie. Old-fashioned rolled oats give you that soft center with a hearty bite.
Why add an extra egg yolk?
The extra yolk adds fat and richness, which keeps the cookies soft and chewy.
It also helps prevent a dry or cakey texture.
Do I need to chill the dough?
Not strictly, but a short chill helps control spread and concentrated flavor. If your kitchen is warm or your butter is very soft, chilling for 20–30 minutes improves the shape.
How do I get puddly chocolate pools?
Use chopped bar chocolate or chocolate wafers instead of all chips. The varied sizes melt into glossy pools and make the cookies look bakery-style.
Can I reduce the sugar?
You can reduce the granulated sugar by 2–3 tablespoons without major issues, but keep most of the brown sugar for moisture and chew.
Reducing too much will make the cookies dry.
What if I only have salted butter?
Use it and reduce the added salt to a pinch. Taste a small bit of dough and adjust if needed.
How do I make them thicker?
Chill the dough and slightly increase the flour by 2–3 tablespoons. Bake at 350°F until just set to keep the centers soft.
Why are my cookies dry?
Common reasons are overbaking, too much flour (packed cups), or quick oats instead of rolled.
Measure carefully and pull the cookies when the centers are still a bit glossy.
In Conclusion
These oatmeal chocolate chip cookies check every box: soft, chewy, and generously studded with chocolate. The method is simple, the ingredients are familiar, and the results feel like a bakery treat made at home. Keep a bag of dough balls in the freezer, and you’re never far from a warm, melty cookie.
Once you try this version, it’s likely to become your go-to recipe for years to come.