Chewy Oatmeal Chocolate Chip Cookies

I don’t know about you, but I LOVE oatmeal raisin cookies…except for the raisins… This recipe takes the absolute best from a classic chocolate chip cookie AND oatmeal raisin. What could be better than that? These chewy oatmeal chocolate chip cookies are HUGE, loaded with chocolate chips and oatmeal, and have just a hint of cinnamon.

If you’re looking for another classic chocolate chip cookie recipe without the oatmeal, try my original chocolate chip recipe!

Tips to make perfect chewy oatmeal chocolate chip cookies

  1. Make sure to use cold butter. This will help the cookies maintain their shape and not spread too much.
  2. Lemon juice. This ingredient may come as a surprise. Actually, you can’t even taste the lemon in the cookies. So why use it? Lemon juice and baking soda react together to create a chewier and smoother cookie.
  3. Don’t overmix the dough after adding the dry ingredients! Adding in the chocolate chips before the dry ingredients are completely incorporated will help you not mix the dough more than you have to.
  4. Don’t overbake! Once the cookies start to brown, they’re done. They may seem to still be extra doughy, but that’s ok. They’ll continue to cook on the pan, and will solidify as they cool. The high oven temperature bakes the cookies fast, though they come out of the oven super soft.

Chewy Oatmeal Chocolate Chip Cookies

Recipe by Maddie Saxey
5.0 from 1 vote


Prep time


Cooking time






  • 1 cup cold unsalted butter, cubed

  • 1 cup brown sugar

  • 3/4 cup white sugar

  • 2 1/4 cup all purpose flour

  • 3/4 cup rolled oats*

  • 3/4 tsp cinnamon

  • 1 tsp salt

  • 1 tsp baking soda

  • 1 1/2 tsp cornstarch

  • 2 tsp vanilla

  • 2 eggs

  • 1 tsp lemon

  • 2 1/2 cup semi-sweet chocolate chips


  • Preheat oven to 400 degrees and spray two cookie sheets with cooking spray (or line with parchment paper).
  • Cube cold butter into 1-inch cubes and place in standing mixer, along with brown and white sugars. Mix on high for 4-5 minutes until light and fluffy. You may need to scrape down the sides halfway through.
  • In a separate bowl, whisk together flour, oats, cinnamon, salt, baking soda, and cornstarch.
  • After the butter and sugar mixture is done mixing, add vanilla, eggs, and lemon and mix on medium until well combined.
  • Add flour mixture to the standing mixer and mix on the lowest setting until just combined. Don’t over mix.
  • Fold in chocolate chips until evenly distributed.
  • Scoop cookie dough onto baking sheets. Bake for 7-10 minutes, until tops of cookies start to turn a light golden-brown. Don’t overcook! They likely need less time than you think. Let sit on cookie sheets for at least 15 minutes after baking–this helps the center to cook through and the cookie to solidify (so it doesn’t completely fall apart when you pick it up).


  • *I recommend grinding up the oats before hand, either with a food processor or even just a pastry cutter (this is what I used). I don’t grind them up too much because I like to have some of the texture of the oats. This all depends on your preference though, so feel free to grind them up as much as you want, or not at all!

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