Go Back
Two oatmeal cookies being pulled apart showing gooey melted chocolate stretching between them
Bia

Best Oatmeal Chocolate Chip Cookies

Soft and thick oatmeal chocolate chip cookies made with rolled oats, oat flour, and plenty of chocolate chips for a bakery-style texture.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 32 Cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3/4 cup butter softened (1 and 1/2 sticks)
  • 1 and 1/2 cups dark brown sugar packed
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour spooned and leveled
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt or 1/2 teaspoon table salt
  • 1 cup old fashioned rolled oats
  • 1 and 1/4 cups old fashioned rolled oats blended into oat flour
  • 2 and 1/2 cups semisweet chocolate chips
  • Maldon sea salt flakes optiona

Method
 

  1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, beat softened butter for about 1 minute until creamy. Scrape down the bowl.
  3. Add dark brown sugar and beat for 2–3 minutes until light and fluffy.
  4. Mix in the egg, egg yolk, and vanilla extract until smooth and glossy.
  5. Add flour, baking soda, baking powder, and salt. Mix gently until partially combined.
  6. Fold in 1 cup rolled oats.
  7. Blend 1¼ cups rolled oats into coarse oat flour using a blender or food processor. Add to the dough and mix just until combined. Do not overmix.
  8. Fold in chocolate chips gently by hand.
  9. Scoop dough balls about 1¾ tablespoons each and place 2 inches apart on prepared baking sheets.
  10. Bake for 9–10 minutes until edges are lightly golden and centers still look slightly soft.
  11. Immediately after baking, use two spoons to gently push the edges inward to create thick, fudgy centers.
  12. Let cookies cool on the baking sheet for 5–10 minutes. Press extra chocolate chips on top while warm and sprinkle lightly with sea salt if desired.
  13. Transfer to a wire rack and cool completely before storing.

Notes

  • Spoon and level your flour for accurate measuring and softer cookies.
  • The blended oat flour is the secret to thick bakery-style texture.
  • Do not overmix once the flour is added or the cookies may become tough.
  • Reshape the cookies immediately after baking for the best thick and fudgy centers.
  • Store in an airtight container for up to 4 days.