These oatmeal chocolate chip cookies are so super chewy on the inside and crisp on the outside! They are easily made with melted or brown butter for a deep nutty flavor and stuffed with decadent dark chocolate chips. With just one bite you will be hooked on these cookies!

Cookies laying on two sheets on parchment paper on a gray background

I’m not a raisin hater, really. I like raisinets at the movies poured into my popcorn, but in my cookies? NO THANK YOU.

I do also have a thing for making rasin-less oatmeal cookies though, like these chewy white chocolate oatmeal cookies or these cherry pistachio oatmeal cookies.

What can I say! I like a good, thick but chewy oatmeal cookie.

This time I added in loads of chocolate chips and cinnamon for a seriously decadent cookie. As a trained pastry chef I love coming up with new homemade cookie recipes, especially when they are this easy. These come together in just one bowl.

They are soft, thick, and chewy, and have rave comments from bakers who say this is their favorite oatmeal chocolate chip cookie ever- me too! Lemme show you how to make them!

The best kind of oats to use

I recommend using old fashioned oats for this recipe. Quick cooking oats are the same as old fashioned oats it’s that they are ground up so they cook faster. I am going to say that yes you can substitute quick cooking oats if that’s all you have but check on the cookies 2 minutes earlier than the recipe calls for.

Old fashioned oats makes these cookie super chewy so if you use quick cook oats they may be on the less chewy and more soft side.

Ingredients for small batch oatmeal chocolate chip cookies

Making the cookies

First decide if you want to brown or just melt the butter.

a small glass bowl of brown butter on a gray surface
Brown butter is an extra step, but it’s so worth it. Slowly melt butter until the milk solids turn golden and smell nutty, then use it just like melted butter for extra-chewy, next-level cookies

If you want to skip the brown butter, thats totally fun, just melt the butter instead.

Eggs and sugar in a mixing bowl on a gray surface
Add the butter, brown sugar, eggs, and vanilla to a bowl and mix well.
Brown cookie batter on the bottom of a mixing bowl on a gray surface.
After mixing
chocolate chips, oatmeal, and flour in a mixing bowl with a spatula resting on its side on a gray surface.
Next add in all the dry ingredients- oats, flour, cinnamon, baking soda, and salt. Leave out a handful of chocolate chips then add the rest to the party as well. Mix together with a wooden spoon or spatula until a thick but uniform cookie dough forms.
A cookie scoop filled with cookie dough with the bowl in the background
Shape into dough balls or using an ice cream or cookie scoop, scoop dough onto a cookie sheet and freeze for 20 minutes.
Chunky cookie batter in a mixing bowl.
The cookie dough
Oatmeal chocolate chip cookie dough balls lined up next to each other in three straight rows.
Place 5 cookies on a parchment paper lined cookie sheet at a time and press more chocolate chips on each cookie so they peek out when baked.

Bake for 18-20 minutes, then cool for 5 minutes before transferring to a wire rack to cool completely.

Freezing cookies

For cookie dough: What I like to do is freeze cookie dough balls on a parchment paper lined cookie sheet for an hour. Then I transfer them into a Ziploc freezer safe bag and store them for up to 3 months.

Cookie dough balls lined up in a closed freezer bag on a gray surface.

If/when you have people over or you just need a cookie for yourself just preheat the oven and bake as needed!

For baked cookies: Same method as above just put them straight into a freezer-safe bag. Freeze for up to 3 months.

Cookies laying on two sheets on parchment paper on a gray background
5 stars (6 ratings)

Easy & Chewy Oatmeal Chocolate Chip Cookies

Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 14 cookies
These oatmeal chocolate chip cookies are so super chewy on the inside and crisp on the outside! They are easily made with melted or brown butter for a deep nutty flavor and stuffed with decadent dark chocolate chips. With just one bite you will be hooked on these cookies!
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Ingredients

  • 1/2 cup (113.5 g) butter, browned or melted
  • 1 cup (220 g) brown sugar
  • 2 (2) eggs, large
  • 1 tsp (1 tsp) vanilla extract
  • 1 1/2 cup (1 1/2 cup) old fashioned oats
  • 1 cup (125 g) all-purpose flour
  • 1/2 tsp (0.5 tsp) cinnamon
  • 1/2 tsp (0.5 tsp) baking soda
  • 1/2 tsp (0.5 tsp) kosher salt
  • 1 cup (236.59 g) chocolate chips, semi or bittersweet

Instructions
 

  • Melt or brown the 1/2 cup butter. To melt- microwave in 30 second increments in a microwavable safe bowl.
  • To brown the butter, start by cutting the cold butter into small pieces. Add the butter to a sauce pan and melt over low heat. When the butter starts to foam grab a whisk and start stirring. This will help your butter from melting too fast and possibly burning the milk solids. Continue stirring and watch as the white milk solids separate and sink to the bottom of the pan. When they turn a golden brown color and it smells super nutty, take the pan off the heat. Cool. If the milk solids turn black, strain them and use the rest of the melted butter for the recipe.
  • Add the cooled butter to a large size mixing bowl along with the brown sugar, eggs, and vanilla extract. Whisk until a paste forms.
  • Add the oats, flour, baking soda, cinnamon, salt, and chocolate leaving behind one handful of the chocolate chips. Mix the batter with a spatula just until it comes together. It will be thick but should be uniform.
  • Preheat the oven now to 350°F. Scoop out the dough using a cookie scoop, ice cream scoop, or tablespoon and place on a cookie sheet. Press left over chocolate chips onto each dough ball. Don't be afraid to press them in! Freeze for 20 minutes.
  • Line a cookie sheet or sheet tray with parchment paper and bake 5-6 cookies per sheet leaving at least an inch border in between each cookie. These dont spread too much but they spead a little!
  • Bake for 18-20 minutes. Until crispy on the edges.

Notes

Substitute quick cook oats for the old fashioned oats but check on the cookies after 16 minutes. They may be softer and less chewy.
Use semi or bittersweet chocolate chips or chopped chocolate.
 

Storing the cookies:

Store the cookie sin an airtight container or a zip top bag on the counter for up to 5 days.
Serving: 1g, Calories: 225kcal, Carbohydrates: 31g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 43mg, Sodium: 208mg, Potassium: 39mg, Fiber: 1g, Sugar: 23g, Vitamin A: 265IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 1mg
Course: Dessert
Author: Sam Adler
Cuisine: American
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