Cozy Oatmeal Chocolate Chip Cookies Recipe

There is something incredibly comforting about the combination of hearty oats and melting chocolate. I created this recipe to satisfy those specific cravings for thick, chewy Oatmeal Chocolate Chip Cookies.

You will love how the old-fashioned oats provide texture while the brown sugar keeps everything soft. It is my favorite treat to enjoy warm right off the baking sheet with a glass of milk.

What Makes These Oatmeal Chocolate Chip Cookies Special

The texture of these cookies is truly unmatched compared to standard drop cookies. I use a specific ratio of brown sugar to white sugar to ensure they stay soft for days.

You do not need any fancy equipment or complicated techniques to get bakery-style results at home. My family asks for these Oatmeal Chocolate Chip Cookies whenever we need a quick dessert fix.

The extra egg yolk adds richness that makes the dough decadent and flavorful. It creates a tender crumb that pairs perfectly with the slight bite of the rolled oats.

If you are looking for more sweet treats, try my Easy Caramel Apple Cookies for a fun seasonal variation. My Epic Apple Cinnamon Energy Bites are also a fantastic option when you want that oat flavor without baking.

Gathering Your Oatmeal Chocolate Chip Cookies Ingredients

Here is everything you need to bake these treats:

• All-purpose flour: The sturdy base for the cookie structure.
• Baking soda: This helps the cookies puff up perfectly in the oven.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Unsalted butter: Make sure it is softened to room temperature for easy mixing.
• Light brown sugar: Provides moisture and that classic caramel flavor.
• Granulated sugar: Helps the edges get just a little bit crisp.
• Egg and egg yolk: The extra yolk adds richness and tenderness to the crumb.
• Vanilla extract: Essential for that warm, homemade cookie aroma.
• Old-fashioned rolled oats: Provides the signature chewy texture you want.
• Chocolate chips: I prefer semi-sweet or bittersweet, but milk chocolate works too.

My Method for Oatmeal Chocolate Chip Cookies

Let’s get baking with these simple steps:

1. Whisk the flour, baking soda, and salt together in a medium bowl until well combined.
2. Beat the softened butter, brown sugar, and granulated sugar in a large bowl on medium speed until the mixture looks creamy and smooth.
3. Mix in the whole egg, the extra egg yolk, and the vanilla extract until fully incorporated.
4. Stir the dry ingredients into the wet mixture on low speed until just combined.
5. Fold in the oats and chocolate chips until they are evenly distributed throughout the dough.
6. Cover the bowl and refrigerate the dough for at least 1 hour to prevent spreading.
7. Preheat your oven to 350 degrees F and line baking sheets with parchment paper.
8. Scoop rounded tablespoons of dough and place them 3 inches apart on the prepared sheets.
9. Bake for 9 to 11 minutes until the edges are golden but the centers look slightly soft.

Tips to Perfect Your Oatmeal Chocolate Chip Cookies

Please measure your flour correctly by spooning it into the cup and leveling it off. Packing the flour down will result in dry Oatmeal Chocolate Chip Cookies instead of chewy ones.

I highly recommend chilling the dough as listed in the instructions to control spreading. Cold dough ensures your cookies stay thick and hearty rather than becoming flat discs.

Do not overbake these cookies or they will lose their signature softness. Pull them from the oven when the centers still look slightly underdone as they will firm up while cooling.

How I Like to Serve This Oatmeal Chocolate Chip Cookies

These cookies taste best when served slightly warm alongside a cold glass of milk. You can also sandwich a scoop of vanilla ice cream between two cookies for a decadent dessert.

I love packing these Oatmeal Chocolate Chip Cookies in lunchboxes or bringing them to potlucks. They travel well and maintain their chewy texture for several days when stored properly.