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Overhead view of oatmeal chocolate chip cookies on a white plate

Chewy Oatmeal Chocolate Chip Cookies

Soft and chewy oatmeal cookies made with brown sugar, melted butter, quick oats, and plenty of semisweet chocolate chips.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 163
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour spooned and leveled (120 g)
  • 1½ cups quick-cooking oats approximately 135 g
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 cup packed light brown sugar 213 g
  • 12 tablespoons unsalted butter melted and slightly cooled (170 g)
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips 170 g

Method
 

  1. Preheat the oven to 325°F. Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, quick-cooking oats, baking soda, and salt.
  3. In a separate large bowl, whisk the melted butter and brown sugar for 1–2 minutes, until smooth and glossy.
  4. Add the egg and vanilla extract. Whisk until completely incorporated.
  5. Gradually add the oat mixture to the wet ingredients. Mix on low speed or stir with a spatula just until no dry flour remains.
  6. Fold in the chocolate chips with a spatula.
  7. Allow the dough to rest at room temperature for 10 minutes so the oats can absorb some of the moisture. If the dough is still very soft, refrigerate it for 20 minutes.
  8. Scoop approximately 2 tablespoons of dough for each cookie and gently roll into balls.
  9. Arrange the dough balls on the prepared baking sheets, leaving approximately 2 inches between them.
  10. Bake one sheet at a time on the center rack for 14–18 minutes, until the edges are golden and the centers still look slightly soft. Rotate the baking sheet halfway through.
  11. Allow the cookies to cool on the baking sheet for 5 minutes.
  12. Transfer them to a wire rack and cool completely.
    Homemade oatmeal chocolate chip cookies with rolled oats on a dark table

Notes

For the best chewy texture, let the cookie dough rest for 10 minutes before baking so the oats can absorb some of the moisture. Do not overbake the cookies—they should have lightly golden edges while the centers still look slightly soft. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Store the cookies in an airtight container at room temperature for up to 5 days.