Thick and Chewy Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

These thick drop cookies have visible rolled oats, plenty of chocolate, lightly golden edges, and soft centers. Scoop the dough into irregular mounds before chilling it for about an hour; the firm portions hold their shape better in the oven. Bake until the edges are set, even if the centers still look soft. The cookies finish setting during a short rest on the baking sheet.

Yield: About 18 cookies. Total time: About 1 hour 45 minutes, including chilling, baking in batches, and brief cooling.

Ingredients for Oatmeal Chocolate Chip Cookies

• 1/2 cup (1 stick) unsalted butter, softened (113g)
• 1/2 cup packed light brown sugar (100g)
• 1/4 cup granulated sugar (50g)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour, spooned and leveled (120g)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 cups old-fashioned rolled oats (120g)
• 3/4 cup semisweet chocolate chips (about 130g)

Optional: Add 1/4 teaspoon ground cinnamon to the dry ingredients for a lightly spiced version.

How to Bake Oatmeal Chocolate Chip Cookies

1. Combine the dry ingredients: Whisk the flour, baking soda, and salt in a bowl. Add the cinnamon here if using.
2. Cream the butter and sugars: Beat the softened butter with both sugars until combined and slightly fluffy, about 3 to 4 minutes. Beat in the egg and vanilla until the mixture looks cohesive.
3. Finish the dough: Mix in the flour mixture just until no dry flour remains. Fold in the rolled oats and chocolate chips. The dough should be thick and scoopable.
4. Scoop and chill: Portion the dough into roughly 2-tablespoon mounds. Leave them thick and slightly irregular rather than pressing them flat. Refrigerate for about 1 hour, until the portions hold their shape.
5. Preheat and arrange: Near the end of chilling, preheat the oven to 350°F (175°C). Place the chilled portions about 2 inches apart on a cool, parchment-lined baking sheet. Keep any remaining portions chilled while the first batch bakes.
6. Bake: Bake one sheet at a time on the center rack for 10 to 12 minutes, starting to check at 9 minutes. Remove the cookies when the edges are set and lightly golden but the centers still look soft. Let a reused baking sheet cool before adding the next batch of dough.
7. Let the cookies set: Leave them on the baking sheet for about 5 minutes, then transfer to a wire rack.

Which Oats Work Best?

Old-fashioned rolled oats give the cookies their chewy texture and visible flakes. Quick oats can be used, but they produce a finer texture and a less visibly oat-studded surface. Instant oatmeal and steel-cut oats are not direct substitutes here.

How to Keep the Cookies Thick and Chewy

Chilling the dough after scooping helps the mounds retain their thickness. Use a cool baking sheet: dough placed on a warm, reused sheet may spread before it starts to bake.

The 10-to-12-minute bake time applies to roughly 2-tablespoon portions; check smaller cookies earlier. Pull the cookies when the edges are lightly golden rather than waiting for firm centers. A longer bake produces a firmer, crisper cookie.

Storing and Freezing

Cool the cookies completely, then store them airtight at room temperature for 3 to 4 days. To warm one, microwave it for about 15 to 20 seconds and check before serving.

Freeze cooled baked cookies in a freezer-safe container or bag for up to 3 months. To make the dough ahead, freeze the scooped portions on a sheet until solid, then transfer them to a freezer-safe container. Bake from frozen, allowing a few extra minutes and judging doneness by the lightly golden edges and soft centers.

For an oat-free option, try these classic chocolate chip cookies.

Nutrition

Approximate nutrition per cookie (1 of 18): 170 calories, 3g protein, 8g fat, and 22g carbohydrates. Approximate per 100g: 470 calories, 7g protein, 22g fat, and 62g carbohydrates. Values vary with cookie size, ingredients, and moisture lost during baking.