A white rimmed plate is stacked full of chunky oatmeal chocolate chip cookies with flaky seat salt on top

Chewy Oatmeal Chocolate Chip Cookies

  • Author: Beyond Frosting
  • Prep Time: 15 minutes
  • Cook Time: 11-13 minutes
  • Total Time: 16 minute
  • Yield: 24 cookies


These are thick, soft and chewy oatmeal chocolate chip cookie loaded with oats and chocolate chips. Homemade oatmeal cookies are buttery and just ever so slightly under baked in the middle with crispy edges.


Single Batch

  • ½ cup (114 g) unsalted butter, cold
  • ¾ cup 165 g) light brown sugar
  • ¼ cup (48 g) granulated sugar
  • 1 large egg
  • 2 teaspoon (10 ml) pure vanilla extract
  • 1 cup (140 g)  all-purpose flour
  • ¾ cup (60 g) rolled oats
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup (6 oz) semi sweet chocolate chips
  • Flakey sea salt

Double batch

  • 1 cup (229 g)  unsalted butter, cold
  • 1 ½ cups (330 g) light brown sugar
  • ½ cup (95 g) granulated sugar
  • 2 large eggs
  • 1 tablespoon (15 ml) pure vanilla extract
  • 2 cups (280 g) all-purpose flour
  • 1 ½ cups (120g) rolled oats
  • 1 teaspoon (5 ml) salt
  • ½ teaspoon baking soda
  • 2 cups (12 oz) semi sweet chocolate chips
  • Flakey sea salt


  1. Preheat the oven to 350° F. Soften the cold butter in the microwave for 10-15 seconds. Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
  2. Next add the eggs and vanilla extract and continue beating until well incorporated.
  3. In a separate bowl, combine the flour, oats, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.
  4. Before the dough thickens, add the chocolate chips. Beat a couple of times until they start to incorporate.
  5. Line a baking sheet with parchment paper or a silicone baking sheet. Scoop the dough using a large cookie scoop and place on a sheet pan, 2 inches apart. Sprinkle with flakey sea salt.
  6. Bake for 11-13 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool.


  • When your cookies come out of the oven and they do spread or are misshaped, take a flat edge, such as a knife and press the edges of the cookie back towards the middle of the cookie, shaping it into a circle.
  • A single batch will make 10-12 cookies with a large cookie scoop
  • A double batch will make 20-24 cookies with a large cookie scoop
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