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These chewy oatmeal chocolate chip cookies are perfectly soft and chewy and filled with the perfect amount of oats and chocolate for the best chocolate chip oatmeal cookie.
If you have followed Modern Honey for awhile, you know how much I love bakery-style cookies. The first cookie recipe I ever posted back in December 2015 was my famous Levain Bakery Chocolate Chip Cookie Recipe and it has been a hit ever since!
I wanted to create a Bakery Style Oatmeal Chocolate Chip Cookie Recipe featuring rolled oats which makes it the perfect hearty chocolate chip oatmeal cookie. These are the perfect chocolate chip cookies with oats!
Why you will love these Oatmeal Chocolate Chip Cookies:
- They are the perfect cookie with crisp edges and chewy centers and ooey gooey chocolate.
- The recipe calls for a mix of both semi-sweet chocolate chips and milk chocolate chips to make everyone happy…but use your favorite!
- These cookies are thick, bakery-style cookies yet chewy and not cakey.
Ingredients:
What ingredients you need to make the best oatmeal chocolate chip cookies…
- Butter — I suggest using cold butter, cut into small cubes. This helps the cookies keep their shape in the oven.
- Brown Sugar and Sugar — this recipe calls for a higher ratio of brown sugar to sugar which helps to create the chewiest cookies.
- Eggs — always use large eggs in cookie recipes.
- Vanilla Extract — I suggest using a high-quality pure vanilla extract, if possible.
- Flour — this recipe calls for all-purpose flour. If you want more tender cookies, you can use half cake flour and half all-purpose flour.
- Rolled Oats — I suggest using old-fashioned rolled oats in this oatmeal cookie recipe.
- Cornstarch — this helps to keep the cookies soft and thick, yet chewy.
- Baking Soda and Salt — helps the cookies to rise and the salt gives flavor.
- Chocolate Chips — may use semi-sweet chocolate chips or a mix of semi-sweet and milk chocolate.
What Oats should I use in Oatmeal Chocolate Chip Cookies?
For hearty cookies, I suggest using old-fashioned rolled oats in this recipe. The quick oats soak up the ingredients and may make the cookies drier.
How to make Bakery Style Oatmeal Chocolate Chip Cookies:
Here are some tips for making Soft and Chewy Oatmeal Chocolate Chip Cookies…
- Start by creaming together the cubed butter, brown sugar, and sugar in a mixer or with a hand mixer for 4 minutes, until light and creamy. Scrape the sides of the bowl to ensure even mixing.
- Add in eggs, one at a time, and then vanilla, and mix until creamy.
- Fold in flour, rolled oats, cornstarch, baking soda, and salt and mix just until combined. Do not overmix or it will create too much gluten in the cookies.
- Fold in chocolate chips. Roll into 4-ounce, 5-ounce, or 6-ounce balls.
- Place on a light colored baking sheet. Bake just until the edges start to turn a light golden color and the centers are slightly underdone.
- Optional: as soon as you remove the cookies from the oven, lightly press extra chocolate chips on top of the cookies to make them look more gourmet.
Don’t overbake your cookies!
Since these are soft and chewy oatmeal chocolate chip cookies, you want to watch them carefully to make sure you don’t overbake the cookies. Remember…cookies will continue to set up after you remove them from the oven.
Frequently Asked Questions:
Absolutely! You can add 1 1/2 cups of raisins instead of chocolate chips to the cookie dough to make oatmeal raisin cookies.
Yes! You can add 1 1/2 cups of walnuts or pecans to the cookie dough.
No! You can bake these cookies right away. I do believe that cookie dough does get better when it is chilled so if you have time, I suggest chilling for 24-28 hours. Just make sure the cookie dough in completely wrapped and covered so it doesn’t dry out.
How to store Chocolate Chip Oatmeal Cookies:
I suggest storing the cookies in an air-tight container at room temperature. These cookies are best served the same day but because they are made with oatmeal and cornstarch, which helps to keep them soft, they will stay fresh for up to two days.
If you would like the cookies to stay fresh for longer, I suggest freezing the cookies. More details below…
Can you freeze Bakery Oatmeal Chocolate Chip Cookies?
Absolutely! These cookies freeze beautifully. I suggest placing the cookies in gallon size freezer safe Zipolc bags. To make them more sturdy, you can place on a thick paper plate and then put them in a freezer safe bag.
The cookies can stay in the freezer for up to several months. When ready to eat, just let them come to room temperature.
Recommended Baking Tools:
When baking cookies, here are some baking tools that I recommend…
- Light Colored Baking Sheets
- Kitchenaid Mixer
- Parchment Paper Baking Sheets
- Kitchen Scale — this helps to weigh the dough before baking so every cookie is the same size, which helps with uniform baking.
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Bakery Style Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup Butter (softened)
- 1 1/4 cups Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 1/4 cups Flour
- 1 1/2 cups Rolled Oats
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 cups Chocolate Chips
Instructions
- Preheat oven to 385 degrees. In a large mixing bowl, cream together the cubed butter, brown sugar, and sugar for 4 minutes, until light and creamy. Scrape the sides of the bowl to ensure even mixing.
- Add in eggs, one at a time, and then vanilla, and mix until creamy.
- Fold in flour, rolled oats, cornstarch, baking soda, and salt and mix just until combined. Do not overmix or it will create too much gluten in the cookies.
- Fold in chocolate chips. Roll into 4-ounce, 5-ounce, or 6-ounce balls.
- Place on a light colored baking sheet. Bake for 8-10 minutes or just until the edges start to turn a light golden color and the centers are slightly underdone.
- Optional: as soon as you remove the cookies from the oven, lightly press extra chocolate chips on top of the cookies to make them look more gourmet.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
These cookies are amazing! So flavorful, soft and chewy and I love the texture. You hit a home run with this recipe. Thanks for always making me look good when I make your recipes. So easy to make as well!
Thank you so much Rick for making this recipe!
So sorry I didn’t enjoy these cookies 😅 I tried to follow the recipe exactly, measuring by weight. However in the end they were VERY VERY sweet. All the sugar caramelized almost into a toffee sweetness. Though the texture was great, I could barely eat them. I still gave 4 stars because some may enjoy this kind of cookie. Just not for me.
Hi Laura, thank you for trying my recipe! If you ever try them again, you could reduce the brown sugar by 1/4 cup to 1 cup total which would bring the total sugars amount to 1 1/2 cups. That is what I use my Levain Bakery Oatmeal Raisin Cookie recipe and it is a great ratio. I hope that helps!
Thank you for the recipe! I made the cookies but they came out too gooey. We added in the eggs too early so I’m not sure if that messed it up? Would you suggest just adding more flour?
Thanks!
Hi Sarah! Yes you can add 1 tablespoon of flour at a time to get to desired consistency!
These are the perfect oatmeal chocolate chip cookies! Delish!
Thank you so much for making this recipe, Ellie!
THEY ARE VERY TASTY. CAN I FREEZE THE DOUGH AND BAKE THE COOKIES LATER?
Hi Ramona! Yes you can roll the dough into balls and freeze in an airtight container for up to 2 months. Add 1-2 minutes to bake time when baking from frozen. I hope you enjoy this recipe!
This is my new favorite chocolate chip cookie recipe. It didn’t matter if we ate them the same day or after a thaw from the freezer. They were still chewy and delicious. I made a very slight change by adding a dash of cinnamon to the cookie dough but otherwise I followed the recipe as is. It’s a keeper!
One of my all time favorite cookies! These were perfectly chewy and everyone wanted the recipe.