chewy oatmeal chocolate chip cookies

chewy oatmeal chocolate chip cookies

These chewy oatmeal chocolate chip cookies are my new summer go-to! Many oatmeal cookies tend to be cakey, overly sweetened, and heavily spiced. This recipe from, The Perfect Cookie yields the most delicious oatmeal cookies you’ll ever eat.

chewy oatmeal chocolate chip cookies

My favorite thing about this recipe is that you use browned butter and you don’t chill the dough. This means you can come home from a long day of work, craving cookies (which I almost always do) take your ingredients straight from the refrigerator and sink your teeth into a chewy delight in less than thirty minutes.

I made this recipe exactly as written in The Perfect Cookie, with the exception of adding dark chocolate chunks in lieu of raisins. There’s really no need to explain why I used dark chocolate instead of raisins, is there? I didn’t think so! You can feel free to use raisins if you’re so inclined.

The toffee-like browned butter, spicy hint of cinnamon, and nutty oats add many complex flavors to this simple recipe. I know you’ll love these cookies and so will anyone you choose to share them with!

Don’t forget to pick up your copy of The Perfect Cookie!

*this post contains affiliate links for a product I believe in and use in my own home!

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chewy oatmeal chocolate chip cookies

chewy oatmeal chocolate chip cookies

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  • Author: Sep Campos


This recipe comes from The Perfect Cookie. I kept everything the same except for swapping out the raisins for dark chocolate chunks!


  • 1 cup all-purpose flour
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 4 Tablespoons unsalted butter (doesn’t need to be at room temperature)
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup dark brown sugar (I used golden brown sugar)
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil (I used canola oil)
  • 1 large egg plus 1 large yolk
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned rolled oats (not instant oats or steel cut oats)
  • 1/2 cup 72% dark chocolate, chopped (can also use chocolate chips)


1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, salt, and baking soda together in medium bowl; set aside.

2. Melt butter in 8-inch skillet over medium-high heat, swirling pan occasionally, until foaming subsides. Continue to cook, stirring and scraping bottom of pan with heat-resistant spatula, until milk solids are dark golden brown and butter has nutty aroma, 1 to 2 minutes. Immediately transfer browned butter to large heatproof bowl, scraping skillet with spatula. Stir in cinnamon.

3. Add brown sugar, granulated sugar, and oil to bowl with butter and whisk until combined. Add egg and yolk and vanilla and whisk until mixture is smooth. Using wooden spoon or spatula, stir in flour mixture until fully combined, about 1 minute. Add oats and chocolate chunks and stir until evenly distributed (mixture will be stiff).

4. Divide dough into 20 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange dough balls 2 inches apart on prepared sheets, 10 dough balls per sheet. Using your damp hand, press each ball into 2 1/2-inch disk.

5. Bake, 1 sheet at a time, until cookie edges are set and lightly browned and centers are still soft but not wet, 8 to 10 minutes, rotating sheet halfway through baking. Let cookies cool on sheet on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely.

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