Oatmeal Chocolate Chip Cookies

Thick, soft, chewy oatmeal cookies stuffed full of melty dark chocolate chunks. No need to chill the dough; just mix, bake and enjoy!

Sunday June 27, 2021

(5 stars from 8 reviews)

Baking Soda Brown Sugar Butter Chocolate Chips Cinnamon Cornstarch Eggs Flour Oatmeal Salt Sugar Vanilla

Oatmeal Chocolate Chip Cookies

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Soft and Chewy Chocolate Chip Cookies is the most popular post on my website to date. They are so thick, soft, chewy, and delicious, it's no wonder people people keep coming back to make them time and time again! This got me thinking about how I could make that recipe even better, and then it hit me: oatmeal chocolate chunk cookies. These cookies are every bit as soft, thick and chewy as the others, but they are also full of oatmeal which adds such a delicious chewy texture to a classic cookie flavor. I can't stop at just one oatmeal chocolate chunk cookie - they're that good.

What are the ingredients in oatmeal chocolate chip cookies?

The ingredients are mostly what you'd expect, but there is a secret ingredient that helps them stay so soft and chewy:


  • oats - I use quick oats (also known as minute oats) for all my baking. They're cut smaller so they cook quicker and I find their texture perfect in baked goods. You can also use large flake oats if you prefer larger oatmeal flakes throughout you cookies
  • flour - the cookies still needs some flour to help give it structure
  • cornstarch - this is the secret ingredient I use in many of my cookies to help them stay nice and thick and soft, even days later
  • cinnamon - I love the subtle cinnamon spice mixed with dark chocolate in these cookies, but it's totally optional
  • baking soda and salt - found in most cookies for structure/flavor
  • butter - like most cookies, the base of these is butter; butter is the best for flavor/structure for cookies in my opinion
  • sugars - the blend of brown sugar and white sugar lends the perfect amount of sweetness, and helps the cookies spread; using more brown sugar helps keep the cookies moist and soft
  • eggs - used as the glue to hold everything together; and also beating them vigorously in this recipe introduces air that makes thse cookies stay thick
  • vanilla extract - used for flavoring
  • chocolate chunks - for these cookies, I use dark chocolate chunks because I love biting into a large pocket of melty dark chocolate, especially combined with the cinnamon flavor in the dough. Semi-sweet or even milk chocolate chips would also be an excellent choice.

Can I make these into oatmeal raisin cookies?

While oatmeal chocolate chip cookies are obviously the superior choice to oatmeal raisin cookies, turning this recipe into oatmeal raisin cookies is simple enough. Simply just double the amount of cinnamon and replace the chocolate chips with raisins.

How do you make oatmeal chocolate chip cookies?

The steps to making these delicious oatmeal cookies are exactly what you would expect from a homeamde cookie:

step one: stir together oats, flour, cornstarch, cinnamon, baking soda and salt in a medium bowl, set aside

step two: beat butter with brown sugar and granulated sugar until light and fluffy

step three: add eggs and vanilla and beat until light and fluffy, about 2-3 minutes

step four: add the oat mixture a little at a time, stirring well after each addition


step five: stir in the chocolate chunks until evenly distributed

step six: drop scoops of 2-3 tablespoons of cookie dough onto parchemnt lined baking sheet

step seven: bake at 350 F for 10 minutes, or until cookies are lightly golden



Tips and tricks to make the best oatmeal chocolate chip cookies

  • always cream your butter and sugar really well, this helps the cookies stay nice and thick and not spread out too much
  • make sure your butter is fully softened before you try and use it in this recipe, but not melted
  • if you only have cold butter, then you can cut into small pieces and microwave for 5 seconds at a time
  • if you don't have parchement paper for baking, you can use a silicone mat, or just a plain old baking sheet - I find parchment makes lifting the cookies off the easier and helps with clean up!
  • let the cookies cool on the tray for 5-10 minutes; then transfer them to a rack to finish cooling completely - they will be way too soft to transfer at first
  • try and make your cookies as evenly sized and shaped as possible to help with even baking. I recently got a set of cookie scoops and they have been worth every penny!
  • save some chocolate chips or chunks to add on top of the cookie dough balls before baking to make them extra pretty!
  • measure your flour carefully - spoon into a measuring cup and level off, or use a spoon to fluff the flour before scooping from the bag
  • use big chunks of chocolate instead of chips!

How to store these oatmeal cookies

These cookies stay nice and fresh in a sealed container for a few days on the counter once baked. Baked cookies can be frozen for several months; the better way to do this would be to freeze the dough in pre-scooped cookie dough balls though. When you are ready to bake the dough, you can thaw in the fridge overnight or on the counter for a few hours and bake fresh cookies! You can also bake from frozen but you will need to add 3-4 minutes to the baking time - and the cookies will be thicker than baking from room temperature. The cookies made from frozen dough taste just as good as (if not better than) non-frozen dough.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

(5 stars from 8 reviews)

1 5
Yield: 24 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • 3 cups quick oats
  • 1 1/2 cups flour
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, slightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chunks (plus more for pressing into top if desired)


  1. Preheat oven to 350 F, line a baking sheet with parchment paper and set aside
  2. In a medium bowl, stir together oats, flour, cornstarch, cinnamon, baking soda and salt; set aside
  3. In a large bowl, beat the butter, brown sugar and granulated sugar until light and fluffy, about 2-3 minutes
  4. Add the eggs  and vanilla and beat well until mixture is pale and fluffy
  5. Stir the oat mixture into the butter mixture in 2-3 small additions until completely combined
  6. Stir in the chocolate chunks until evenly distributed, then drop 2-3 tablespoons of cookie dough per cookie onto prepared baking sheet about 2 inches apart
  7. Press extra chocolate chunks on top of each cookie dough ball if desired
  8. Bake in preheated oven 10-12 minutes, or until just golden and no longer shiny on top
  9. Remove from oven and allow to cool 5 minutes on the pan, then carefully transfer to a cooling rack to finish cooling

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What Others Have Said

Monday July 12, 2021

All the stars. Everything you like in a recipe: handful of ingredients, simple quick prep, and really delicious. Well done - now bookmarked as my go to!


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Moop Brown
Monday July 12, 2021

I've always enjoyed both oatmeal cookies and chocolate chip cookies individually but love how this recipe combines the two for such a tasty looking treat. Thanks for sharing.


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Amanda Dixon
Sunday July 11, 2021

These cookies were delicious! The chocolate chunks really made them extra decadent, and they had the perfect texture.


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Lori | The Kitchen Whisperer
Sunday July 11, 2021

What a scrumptious cookie recipe! I’m crushing hard on the huge chunks of chocolate too on these delicious cookies!


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Marisa Franca
Sunday July 11, 2021

We simply loved the huge chunks of chocolate in the Oatmeal cookies. Frankly the grandsons like the oatmeal and chocolate combination better than plain chocolate chip cookies. This recipe is going to be made frequently -- they were such a big success and your tips were really helpful.


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Natalie Kollee

Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.

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