Go Back
Deeply golden-brown baked cookie dough base with visible textured flakes of rolled oats and melted semi-sweet chocolate chips.

The Ultimate Thick and Chewy Chocolate Chip Oatmeal Cookies

Master these deeply golden-brown, thick and chewy Chocolate Chip Oatmeal Cookies. Packed with whole rolled oats, melted semi-sweet chocolate chips, and glorious glossy pools of chocolate chunks bursting through crinkled tops.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup unsalted butter 115g, softened
  • 1/2 cup dark brown sugar 100g, packed
  • 1/4 cup granulated sugar 50g
  • 1 large egg 50g, room temperature
  • 1 tsp pure vanilla extract 5ml
  • 1 cup all-purpose flour 120g
  • 1 1/2 cups old-fashioned rolled oats 150g
  • 1/2 tsp baking soda 3g
  • 1/2 tsp baking powder 2g
  • 1/2 tsp kosher salt 3g
  • 3/4 cup semi-sweet chocolate chips 135g
  • 1/2 cup semi-sweet chocolate chunks 85g, divided

Equipment

  • 1 Stand mixer or hand mixer Essential for properly creaming butter and sugar.
  • 1 Large Baking Sheet Light-colored aluminum prevents burnt bottoms.
  • 1 #20 Mechanical Cookie Scoop Ensures even baking and uniform size.

Method
 

Dough Preparation
  1. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Set aside.
  2. In a stand mixer with a paddle attachment, beat the softened unsalted butter, dark brown sugar, and granulated sugar on medium-high speed for 2-3 minutes until pale and fluffy.
  3. Scrape down the bowl. Add the room-temperature egg and vanilla extract. Beat on medium speed for 1 minute until smooth.
  4. On low speed, gradually add the dry flour mixture until just combined. Gently fold in the old-fashioned rolled oats with a spatula.
  5. Fold in all the semi-sweet chocolate chips and half of the semi-sweet chocolate chunks, reserving the rest for topping.
  6. Cover the bowl tightly and chill in the refrigerator for at least 30 minutes to prevent the cookies from spreading.
Baking and Cooling
  1. Preheat oven to 350°F (175°C). Scoop 3-tablespoon portions of dough onto a parchment-lined baking sheet, 2 inches apart. Bake for 10-12 minutes until edges are deeply golden-brown.
  2. Immediately upon removing from the oven, press the reserved semi-sweet chocolate chunks into the crinkled tops of the hot cookies.
  3. Allow cookies to rest on the hot pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Tip 1: Never substitute quick oats for old-fashioned rolled oats, or the cookies will become dry and cakey.
Tip 2: Storing cookies with a small piece of white bread in the container keeps them unbelievably soft for days.