These oatmeal chocolate chip cookies strike the perfect balance between chewy centers and crisp edges. Packed with old-fashioned oats, plenty of dark chocolate, a hint of cinnamon and finished with flaked sea salt, they’re a simple cookie that delivers big flavor.
OATMEAL CHOCOLATE CHIP COOKIE
If you love oatmeal cookies, these are a must-try. They combine the comforting chew of oats with large pieces of dark chocolate for rich, melty pockets of flavor. A touch of cinnamon enhances the oats, and flaked sea salt on top brightens the overall taste. The result is a cookie with a tender interior, crunchy edges and just the right amount of sweetness.
INGREDIENTS YOU NEED TO MAKE THESE OATMEAL CHOCOLATE CHIP COOKIES
- Butter
- Dark brown sugar (light brown also works)
- Granulated sugar
- Large eggs
- Vanilla extract
- Cinnamon
- Salt
- Baking powder
- Baking soda
- All-purpose flour
- Old-fashioned oats
- Dark chocolate chunks or chips
- Flaked sea salt
CAN I USE SOMETHING OTHER THAN DARK CHOCOLATE
Yes. Dark chocolate pairs beautifully with oats and cinnamon, but milk chocolate or semi-sweet chips will also work. You can also add chopped nuts or dried fruit if you like, though the classic version keeps things focused on oats and chocolate.
WHY THESE OATMEAL CHOCOLATE CHIP COOKIES ARE SO GREAT
This recipe is fast and forgiving. The dough comes together in about 15 minutes, and you don’t need to wait long for butter and eggs to warm up—15–30 minutes at room temperature is fine. The combination of butter and oats helps these cookies retain moisture, keeping them soft for several days when stored in an airtight container.
For convenience, you can portion and freeze dough balls for fresh-baked cookies on demand, or refrigerate the dough overnight to develop flavor. Even when baked the same day, these cookies hold their texture well.
HOW TO MAKE THESE COOKIES
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Cream the butter and both sugars in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 to 4 minutes.
- Add eggs one at a time, mixing on low until smooth. Beat in the vanilla.
- On low speed, slowly add the dry ingredients: cinnamon, salt, baking powder, baking soda and flour. Stop mixing once the flour is mostly incorporated—it’s okay if a few streaks remain. Add the oats and mix on low until combined. Fold in the chocolate chunks or chips.
- Scoop dough into cookie balls (a 4-tablespoon scoop makes large cookies). Place on the prepared baking sheets and sprinkle with flaked sea salt.
- Bake for 14–15 minutes, or until edges turn golden brown and centers are set but still soft. Add a few extra salt flakes immediately after removing from the oven, if desired.
If you make these cookies, tag the creator on Instagram @thesaltedsweets and share your thoughts in the comments. Enjoy warm from the oven or stored in an airtight container for several days.
Oatmeal Chocolate Chip Cookies
Brooke Homec
Pin Recipe
Ingredients
- 1¼ cup (283.75 g) butter
- 1⅓ cup (293.33 g) dark brown sugar (light brown is also fine)
- ⅔ cup (133.33 g) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla
- 2 teaspoons cinnamon
- 1½ teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2⅓ cups (326 g) all-purpose flour
- 3½ cups (283.5 g) old-fashioned oats
- 15 oz (425 g) chopped dark chocolate or chips
- Flaked sea salt, for topping
Instructions
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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Cream butter and both sugars until light and fluffy, about 3–4 minutes.
-
Add eggs one at a time and mix on low until smooth, then beat in vanilla.
-
On low speed, gradually add cinnamon, salt, baking powder, baking soda and flour. Stop mixing when the flour is nearly combined. Add oats and mix on low until incorporated. Fold in chocolate.
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Scoop dough into balls (about 4 tablespoons each for large cookies). Place on baking sheets and sprinkle with flaked sea salt.
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Bake 14–15 minutes, until edges are golden and centers are set. Add a final pinch of salt after baking, if desired.
Notes
Measurements in grams are included for precision. If you don’t have a scale, spoon flour into measuring cups rather than scooping to avoid packing.