These are truly the BEST Oatmeal Chocolate Chip Cookies you will ever have: thick, golden and crispy outside, ultra soft and chewy inside with a beautiful nutty flavor and lots of chocolate. They are also very simple and fuss-free to make, which makes this recipe a definite keeper!
Not in the mood for oatmeal cookies? Check out my Brown Butter Chocolate Chip Cookies or Red Velvet Chocolate Chip Cookies instead!
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
Jump to:
- Video tutorial
- Why are these the best Oatmeal Chocolate Chip Cookies?
- Three secrets in this recipe
- Best oats for oatmeal cookies
- Process with photos
- Tips to perfect these cookies
- Bonus tips to make the cookies look great
- Frequently asked questions
- More cookie recipes
- BEST Oatmeal Chocolate Chip Cookies Recipe
Video tutorial
Before we dive into the details, watch this short video tutorial for this recipe:
Why are these the best Oatmeal Chocolate Chip Cookies?
Here are 2 quotes from my taste testers:
WOW. I didn't think I liked oatmeal cookies... turns out I LOVE them! My wife and I fought over the last one.
The texture in these cookies is divine. They're not just the best oatmeal chocolate chip cookies I've ever had, they're the best cookies I've ever had.
These cookies check all the boxes:
1. An unbelievable depth of flavor
Unlike most overly sweet cookies, these cookies taste grown-up. They have a nutty undertone from brown butter and toasted oats, a buttery, caramel-y sweetness from the brown and white sugars, lots of dark and milk chocolate, a hint of cinnamon and just the right amount of salt.
2. The perfect texture
These cookies have what I consider to be the quintessential texture. They are perfectly thick to give you a good bite, have a golden crispy exterior, an ultra chewy interior, lots of texture from the oats, and silky puddles of melted chocolate. Each bite is heavenly!
3. An easy recipe
Just like my favorite Brown Butter Chocolate Chip Cookies, this recipe is fuss-free and simple. No need to soften butter, and no need for a mixer. Anyone can make them and make them well!
Three secrets in this recipe
Here are the three secrets which make these cookies better than any other oatmeal chocolate chip cookies:
- Brown butter. Instead of softened or melted butter, this recipe uses browned butter. Browning the butter adds a wonderful nutty, caramel-y aroma and flavor which goes really well with these cookies
- Toasted oats. Just like nuts, oats become more flavorful and fragrant when lightly toasted. This also gives the cookies a more crispy exterior
- Partial caramelization of sugars. The sugars are cooked in the brown butter for just 1 minute to begin their caramelization process and give them a deeper flavor
Best oats for oatmeal cookies
Oatmeal cookies are best made with Old Fashioned Rolled Oats. These are larger grains and are able to maintain their texture and add a lovely crispiness to oatmeal cookies. I do not recommend using instant oats, as they are more processed and smaller grains which result in softer, mushier cookies without the same crispy, chewy texture.
Process with photos
The detailed recipe is provided in the recipe card at the bottom of this post, but let's go over the steps with photos to help you visualize everything.
Place the oats in the oven to toast. In the meanwhile, brown the butter and whisk in the white and brown sugars on the lowest flame for just 1 minute:
Let the mixture cool down, then whisk in the egg, egg yolk, and vanilla until the mixture is silky smooth:
Sift and mix the dry ingredients separately. Add them to the batter along with the toasted oats, and gently fold until just combined:
Lastly, fold in the chopped dark and milk chocolates:
Scoop the dough into equal balls, top them with more chocolate, and chill overnight:
Once chilled, transfer to a large baking sheet and bake:
Tips to perfect these cookies
Let's go over my best tips on how you can perfect these cookies:
- Measure ingredients using a kitchen scale instead of measuring cups, especially the flour! It is very easy to add too much flour when using measuring cups, which can make the cookies dry and cakey
- Use high quality chopped chocolate. I don't recommend actually using chocolate chips because they don't melt the same as chopped chocolate bars. I love using Lindt, Ghirardelli or Valrhona chocolate
- Do NOT skip the chilling step! Chill the cookie dough overnight for the best texture and flavor - trust me, it's worth it
- Use a light baking sheet like this one. Dark baking sheets cause the cookies to heat and brown too quickly on the bottom
- Bake a test cookie first. Every oven is different, and the only way to know exactly how long you should bake the cookies is by doing a test
- Do not overbake! The cookies should still feel a little soft when they come out of the oven, as they continue to cook and set as they cool down
Bonus tips to make the cookies look great
Here are 2 secrets to make these cookies look their best:
- Shape them right after baking. Cookies are still malleable when they come out of the oven, so you can use a round cookie cutter or a mug / glass to gently shape them into perfect, identical circles
- Add more chocolate right after baking. When the cookies are hot, you can add more chopped chocolate strategically in the spots that look emptier. The heat from the cookies will melt the chocolate in a few minutes
Frequently asked questions
I do not recommend this swap because instant oats result in more mushy, soft cookies.
If by "crystallize" you mean the sugars look grainy, that's totally okay - the mixture will become smooth after adding the egg and egg yolk.
However, if your sugar mixture actually crystallizes or seizes up, it is likely because you cooked the mixture on high heat or for too long. Please make sure you are only cooking on the lowest heat setting for just ~1-2 minutes. If in doubt, remove the butter from heat, and then whisk in the sugars.
These cookies already have a lower amount of sugar than normal. Reducing it further will negatively impact their texture, so I do not recommend it.
YES. I have tested countless cookie recipes with and without chilling the cookie dough, and chilling the cookie dough ALWAYS makes the cookies significantly better. Chilling allows the flour to hydrate and break down into sugars. This results in cookies which spread less and have a deeper flavor and chewier texture. I recommend chilling the dough balls overnight in the fridge, but at least for 2 hours if you're really in a rush.
The cookies will feel firm and set on the edges, and somewhat soft in the middle. They will set more as they cool!
Yes. After chilling the cookie dough balls in the fridge for at least 2 hours, you can transfer them to the freezer and keep for up to 3 months. You can bake the cookies directly from frozen and just add a few minutes of baking time.
Absolutely! Swap out the chopped chocolate with 1 to 2 cups of raisins per your liking, and add 1 teaspoon additional cinnamon to convert these into Oatmeal Raisin Cookies. Bear in mind though, raisins are sweeter than chocolate, so the cookies will also be slightly sweeter.
More cookie recipes
BEST Oatmeal Chocolate Chip Cookies Recipe
- Total Time: 2.5+ hours with chilling
- Yield: 10 cookies
Description
Thick, crispy and chewy with a delicious nutty, chocolatey flavor - these are the best oatmeal chocolate chip cookies you'll ever have!
Ingredients
- 10 tbsp unsalted butter (140g)
- ½ cup packed light or dark brown sugar, packed (100g)
- ¼ cup white sugar (50g)
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla bean paste
- 1 ½ cup old fashioned rolled oats (150g)
- ⅔ cup all purpose flour (85g)
- ½ tsp cinnamon
- ¾ tsp salt (you can reduce to ½ tsp if you don't like your cookies to be too salty)
- ½ tsp baking powder
- ¼ tsp baking soda
- 4 oz dark chocolate, chopped (113g)
- 4 oz milk chocolate, chopped (113g)
- Optional: flakey sea salt to serve
Instructions
- Pre-heat your oven to 350F (conventional). Add the oats to a large baking pan and toast in the oven for 7-8 minutes
- In the meantime, place the butter in a non-stick pan and melt it on medium-low heat. Keep stirring for a few minutes until the butter starts to look brown and develops a caramel-y nutty aroma
- Turn the heat all the way to the lowest setting, and add the brown and white sugars. Whisk on the lowest flame for just 1-2 minutes, then remove from the heat. The heat facilitates the dissolving of the sugars and starts breaking them down for a deeper flavor. You are not trying to caramelize or melt the sugars. The mixture may look somewhat grainy, don't worry
- Remove from heat and cool the mixture for 5 minutes. It should be warm, but not hot anymore
- Add the egg, egg yolk, and vanilla, and whisk for 1-2 minutes until the mixture becomes very smooth and creamy like caramel. If you see any clumps of sugar, press them down with the back of a spoon and they should mix in
- Sift the flour, cinnamon, salt, baking powder and baking soda into a separate bowl. Add the toasted oats and mix everything together
- Add the dry ingredients to the wet in 2 batches and fold with a rubber spatula until just combined. Do not overmix!
- Lastly, gently fold in the chopped chocolate (ensure the mixture isn't hot beforehand)
- Use a 2 tablespoon cookie scoop to divide the dough into 10 balls (if the dough feels a bit too runny to scoop, refrigerate it for 10 min first). Don't apply pressure onto the balls, just gently pull them together
- Place the cookie balls onto a plate or baking sheet, and add a few chocolate chunks on top (you can add more chocolate or reserve some of the chopped chocolate from earlier)
- Refrigerate for at least 2 hours, but ideally overnight for best results
- Pre-heat oven to 370F (conventional / no fan) and prepare a large light-colored cookie sheet with parchment paper
- Transfer the balls to the sheet, keeping at least 3" between them
- Bake for 10-12 minutes depending on how soft and gooey you want the cookies to be. I always recommend baking 1 test cookie first!
- Sprinkle the cookies with some flakey sea salt (optional) and let them cool down at room temperature for 10-15 minutes
- Serve and enjoy while still warm!
Video Tutorial:
- Prep Time: 25
- Cook Time: 12
- Category: Dessert
- Cuisine: American
Nafisa Shamsan says
You are favourite baker.
Your receiepe looks easy and amazing.
I started loving baking cz of your receipess.
Enas says
Turned out so great!
Ammara says
so so good. I have already made them thrice. this recipe is flawless.
T says
It's absolutely delicious. My husband, who isn't a fan of oat cookies, LOVED these. Thanks so much for the recipe, Zoha!
Lisa says
My new favourite cookie recipe!
I don't normally leave reviews but I feel like this isn't getting half as much love as it should! Honestly it is sooo good! Everyone loved them and my husband won't stop talking about them!
Mukti says
I got lots of compliments on this recipe! It was delicious and everyone was so impressed with my baking, thanks to you! I’m going to make another batch and put them in the freezer for next time anyone’s over for coffee/tea.
Zoha says
Aww thank you SO much!!
Janna says
So obsessed, my family is a huge anti sweet and health food addict and they loved these!! It tasted like perfection and I never like oatmeal cookies normally. Have made over and over again and have had only compliments!!
Zoha says
AWWW thank you so much!!