Oatmeal Chocolate Chip Cookies
Last Updated on March 22, 2026 by Kiersten James
Oversized NY bakery-style oatmeal chocolate chip cookies that bake up thick, chewy, and packed with chocolate.
These are straightforward oatmeal chocolate chip cookies made to be thick and chewy, not thin or dry. The dough uses rolled oats for structure and enough chocolate to make them feel like a real cookie, not an oatmeal compromise.
Oatmeal raisin cookies are my husband’s favorite, but I rotate between raisins and chocolate chips so everyone else doesn’t get burned out on them (sorry, Mike).
This version keeps the same sturdy oatmeal base, just with chocolate instead, which makes it a better everyday cookie for our house.
They bake up evenly, hold their shape, and stay soft through the center. If you like a classic chocolate chip cookie but want something heartier, this is the oatmeal version that works every time.
If you don’t want oats, just make my soft chocolate chip cookies. If you want something thicker and chunkier, the Levain cookies are gold.
Why You’ll Love These Oatmeal Chocolate Chip Cookies
- Massively oversized cookies with true NY bakery presence
- Thick and chewy with crisp edges
- Used old-fashioned rolled oats for structure without dryness
- Uses enough chocolate to grab some in every bite
- Dough bakes evenly without overspreading
- Freezes very well for make-ahead baking
Ingredients You’ll Be Using:
Old-fashioned rolled oats: Give the cookies chew and structure. Don’t substitute quick oats.
All-purpose flour: Keeps the cookies sturdy but soft, similar to what you’d use in classic bakery-style cookies.
Unsalted butter: Softened at room temperature for controlled spread. If the butter is too warm, the cookies will spread too much (same principle used in my Levain-style chocolate chip cookies).
Brown sugar: Adds moisture and depth, an important factor for chewiness.
Egg: Just enough binding and structure without making them cakey.
Vanilla extract: Rounds out the flavor.
Baking powder + baking soda: This combo helps them lift and stay chewy without puffing up like cake.
Salt: Essential for balance.
Semi-sweet chocolate chips: Classic, dependable, and not overly sweet. Use good chocolate, not the cheap crap that tastes like wax. It makes a definite difference!
Tips for the Best Oatmeal Chocolate Chip Cookies Ever
Shape matters
Rolling and flattening the dough ensures even baking and results in that classic bakery look.
Don’t overbake
The centers should look very soft and underdone when they come out.
Rotate the pan
Large cookies like these need even heat to bake properly, from edge to center.
Let them rest
They will finish setting as they cool. This keeps them thick and chewy.
How to Make Bakery-Style Oatmeal Chocolate Chip Cookies
Equipment I Use:
- Stand Mixer
- Paddle Attachment
- LIFE CHANGING flour funnel my husband got for me
- Cookie Scoop (large 3 tablespoon size)
- Baking Sheet
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, softened and cut into 6 pieces
- 1 1/2 cups brown sugar, packed
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chips
Overview:
Set up your oven: Move the racks to the middle and preheat the oven to 350°F. Line two cookie sheets with parchment paper.
Cream the sugar and fats: Using the paddle attachment on a stand mixer, cream the butter and brown sugar on medium speed until smooth, about 3 minutes.
Whisk the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Combine ingredients in the mixer: Turn the mixer off, add the egg and vanilla extract. Mix on low speed until well combined. Scrape down the bowl here and there, as needed.
Add the flour, oats, and chocolate: Add the dry flour mixture a little at a time, also on low speed, until no clumps of white flour remain. Do not overmix; turn the mixer off as soon as the flour is no longer white.
Add the oats and chocolate chips at the same time, and fold in on the lowest speed until evenly combined, about 30 seconds.
Give the dough a final scrape and stir with a wooden spoon to catch anything at the bottom of the bowl that may have gotten left behind.
Roll and press the dough: A 3-tablespoon cookie scoop makes the next step less messy and produces uniform cookies that are nearly exact in size. If you don’t have one, a 1/4 cup dry measuring cup achieves a similar effect.
Scoop the dough into portions and place them about 3 to 4 inches apart on a lined cookie sheet. No more than 6 cookies per sheet.
Roll each dough portion into a smooth ball with your hands, then press down with your palm to form a flattened round disc about 1″ thick. Smooth the edges with your finger to form a nice circle.
Bake & Rest: Bake the cookies at 350°F for about 15 minutes, maybe a minute or two less. Rotate the cookie sheet halfway through baking for even heat distribution.
They will look underbaked in the center with lightly browned edges and be very, very soft when you take them out. This is what you want. The cookies will finish baking on the cookie sheet after they are removed from the oven.
Allow the cookies to rest undisturbed on the cookie sheet for 10 minutes. Transfer to a wire cooling rack after that time and allow to cool completely.
If you are using one cookie sheet to bake both batches, be sure to allow the cookie sheet to cool completely before putting another round of dough on it.
Storage & Freezing
Freeze unbaked, flattened dough portions in a freezer-safe storage bag for up to 2 months. Bake straight from frozen at 350°F for 17 to 19 minutes.
Store baked cookies in a plastic bag at room temperature for up to 5 days. Placing a piece of sandwich bread in the bag with the cookies will preserve texture and freshness.
To freeze, place baked cookies in a freezer storage bag for up to 3 months. Thaw on the counter when ready to eat or serve.
More Chocolate Chip Recipes
Levain Style Chocolate Chip Walnut Cookies
Chocolate Chip Cookie Bars (9×13 Pan)
Bakery-Style Chocolate Chip Muffins
Oatmeal Chocolate Chip Cookies (NY Bakery Style)
Oversized NY bakery-style oatmeal chocolate chip cookies that bake up thick, chewy, and packed with chocolate.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, softened and cut into 6 pieces
- 1 1/2 cups brown sugar, packed
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chips
Instructions
Set up your oven: Move the racks to the middle and preheat the oven to 350°F. Line two cookie sheets with parchment paper.
Cream the sugar and fats: Using the paddle attachment on a stand mixer, cream the butter and brown sugar on medium speed until smooth, about 3 minutes.
Whisk the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Combine ingredients in the mixer: Turn the mixer off, add the egg and vanilla extract. Mix on low speed until well combined. Scrape down the bowl here and there, as needed.
Add the flour, oats, and chocolate: Add the dry flour mixture a little at a time, also on low speed, until no clumps of white flour remain. Do not overmix; turn the mixer off as soon as the flour is no longer white.
Add the oats and chocolate chips at the same time, and fold on the lowest speed until evenly combined, about 30 seconds.
Give the dough a final scrape and stir with a wooden spoon to catch anything at the bottom of the bowl that may have gotten left behind.
Roll and press the dough: A 3-tablespoon cookie scoop makes the next step less messy and produces uniform cookies that are nearly exact in size. If you don't have one, a 1/4 cup dry measuring cup achieves a similar effect.
Scoop the dough into portions and place them about 3 to 4 inches apart on a lined cookie sheet. No more than 6 cookies per sheet.
Roll each dough portion into a smooth ball with your hands, then press down with your palm to form a flattened round disc about 1" thick. Smooth the edges with your finger to form a nice circle.
Bake & Rest: Bake the cookies at 350°F for about 15 minutes, maybe a minute or two less. Rotate the cookie sheet halfway through baking for even heat distribution.
They will look underbaked in the center with lightly browned edges and be very, very soft when you take them out. The cookies will finish baking on the cookie sheet after they are removed from the oven.
Allow the cookies to rest undisturbed on the cookie sheet for 10 minutes. Transfer to a wire cooling rack after that time and allow to cool completely.
If you are using one cookie sheet to bake both batches, be sure to allow the cookie sheet to cool completely before putting another round of dough on it.
Storage & Freezing
Freeze unbaked, flattened dough portions in a freezer-safe storage bag for up to 2 months. Bake straight from frozen at 350°F for 17 to 19 minutes.
Store baked cookies in a plastic bag at room temperature for up to 5 days. Placing a piece of sandwich bread in the bag with the cookies will preserve texture and freshness.
To freeze: Place baked cookies in a freezer storage bag for up to 3 months. Thaw on the counter when ready to eat or serve.
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