These chocolate chip oatmeal cookies are soft, chewy, and packed with melty chocolate chips in every bite.
The oats add great texture, while the chocolate chips keep each cookie rich and satisfying. This recipe makes 13-16 extra-large cookies, or you can make them a traditional size instead for more cookies.
Made with simple pantry staples, this easy cookie recipe is perfect for bake sales, lunchboxes, or whenever you’re craving a classic homemade treat.
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Originally published in 2013, this recipe has been updated with new photos, a video, and clearer step-by-step instructions.
Recipe at a Glance
Prep: 15 min | Chill: 30 min | Cook/Bake: 11 min | Difficulty: Easy | Servings: 13-16 large cookies
Main Ingredients: butter, brown sugar, oats, chocolate chips, flour, eggs
Best For: weekend baking, lunchbox treats, cookie platters
Make Ahead: dough can be made ahead and chilled before baking
Storage: store baked cookies in an airtight container at room temperature
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Table of Contents
How to Make Extra Large Bakery-Style Cookies
- You can use a large cookie scoop or about ¼ cup of dough for extra-large, bakery-style cookies. You’ll get around 13–16 cookies, depending on how big you scoop them.
- Chill the dough before baking to help the cookies hold their shape and bake up thick instead of spreading too much.
- Space the cookies well apart on the baking sheet so they have room to spread without touching.
- Bake just until the edges are set and the centers still look slightly soft for a chewy texture.
- Let the cookies cool on the baking sheet for a few minutes so they can finish setting without breaking.
Love this style of cookie? Here are more you’ll probably like my Classic Oatmeal Raisin Cookie or my fun Air Fryer Oatmeal Cookies.
Ingredients You’ll Need
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Chocolate chips: Use milk chocolate chips for a sweeter cookie or dark chocolate chips for a richer flavor. You can also swap in chocolate chunks for bigger pockets of chocolate.
Add-ins: Stir in ½ to 1 cup chopped walnuts or pecans for crunch, or add ½ cup shredded coconut for extra texture.
Oats: Stick with old-fashioned rolled oats for the best texture. Quick oats will make the cookies softer and less chewy.
Cookie size: Scoop about ¼ cup of dough for extra-large cookies, or use a smaller scoop for traditional-sized cookies and shorten the baking time.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: In a large mixing bowl, whisk together the softened butter, brown sugar, and granulated sugar until combined. Add the eggs and vanilla, mixing until smooth. Stir in the rolled oats, flour, and salt just until a thick dough forms, then fold in the chocolate chips. Cover and let the dough rest at room temperature for 20 minutes.
Step 2: Using a large cookie scoop, portion the dough into large balls and place them on the prepared baking sheet, spacing them evenly apart.
Step 3: Bake for 11 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to rest on the baking sheet for about 3 minutes to finish setting.
Step 4: Transfer to a wire rack to cool slightly, then serve warm for the best texture and flavor.
Insider Tips from My Kitchen to Yours
✔️ DO chill the dough before baking and use a generous scoop to help the cookies bake up thick and extra large.
❌ DO NOT use quick oats, as they change the texture and make the cookies softer and less chewy than intended.
Storage & Serving Tips
Refrigerate: Baked cookies can be stored in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture.
Freezer: These cookies freeze well. Wrap cooled cookies tightly or place them in a freezer-safe container and freeze for up to 2 months.
Thaw and Reheat: Thaw at room temperature. If you prefer them warm, heat briefly in the microwave until just warmed through.
Serving Tips: Serve with a glass of milk or alongside coffee or tea. For a simple presentation, stack the cookies on a platter or place them in a lined basket for sharing.
More Easy Cookie Recipes
Still in the mood for cookies? These easy recipes are perfect for your next baking day.
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📖 Recipe Card
Chocolate Chip Oatmeal Cookies
Video
Ingredients
- 1 cup unsalted butter; softened
- 1 ¼ cups brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 ¼ cup all-purpose flour
- 1 ½ cups rolled oats
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
Method
- In a large mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until combined.
- Add the eggs and vanilla extract and mix until smooth and creamy.
- Stir in the rolled oats, flour, and salt just until a thick dough forms. Fold in the chocolate chips until evenly distributed.
- Cover the bowl and let the dough rest at room temperature for 30 minutes.
- Using a large cookie scoop, portion the dough into large balls and place on the prepared baking sheet, spacing evenly apart.
- Bake for 11 minutes, or until the edges are lightly golden. Let the cookies rest on the baking sheet for 3 minutes to finish setting.
- Transfer to a wire rack to cool slightly, then serve warm for the best texture and flavor.
Nutrition
Notes
Tips:
- Use room temperature eggs so they blend smoothly into the butter and sugars.
- Measure the flour carefully by spooning it into the measuring cup and leveling it off to prevent dry, dense cookies.
- Slightly under bake the cookies and let them finish setting on the baking sheet for a soft, chewy center.
- Yield may vary slightly depending on scoop size.
Storage & Make Ahead:
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- The dough can be covered and refrigerated for up to 48 hours before baking.
- You can also scoop the dough into balls and freeze for up to 3 months; bake from frozen, adding 1–2 extra minutes to the baking time.
Catherine says
These look fantastic. I can't wait to make these cookies today! Thank you so much!
Lois says
I hope you enjoy the recipe! Thank you leaving a comment!
Young Adventures... says
Hi Lois,
I love chocolate and oatmeal too. These sound divine! I tried freezing cookie dough like this and loved it. It comes in so handy in a pinch. As far as my favorite, I can't decide I love them all! I just made a whole wheat chocolate chip cookie and posted the recipe on my blog. I'm your latest follower and will look for you on pinterest and Facebook too. I would love it if you would do the same for me. 🙂
Miss Debbie says
I made oatmeal choc chip cookies a couple of weeks ago. I can testify they are GOOD!! I think my favorite is reg old choc chip...esp warm and soft from the oven...divine!!
Tammy ~ Country Girl at Home ~ says
Those look great! I like alot of cookies...lemon cookies, peanut butter cookies (probably my very favorite) and those no-cook oatmeal cookies. Great recipe you posted today! Thanks for sharing!
Have a great day, Lois!
Tammy
Melissa says
Oh yummy, one of my favorites! Great post Lois!
Swathi Iyer says
I love this combo a lot, it is really addictive cookies.
Blondee says
Chocolate and raisins together is ALWAYS a good combo in my book. YUM!
Cheryl @ TFD says
My favorite is macadamia nut with snickerdoodles a close second! These look good. The oatmeal would make them healthier! 🙂 I like your cartoon, my skinny woman has given up trying to get out...LOL!
April says
I'm always game for a new cookie recipe, especially when it involves chocolate! 🙂
Dawn Paoletta says
Oatmeal raisin and THESE!