Soft, chewy, and packed with brown sugar flavor, these brown sugar oatmeal chocolate chip cookies are a longtime favorite for good reason.

One of the first things I ever learned to bake was chocolate chip cookies, and all these years later, they’re still one of my favorite things to make. There’s just something about a warm, melty cookie that never gets old, and I’m guessing many of you feel the exact same way.
This oatmeal version is my go-to when I want something a little heartier. The oats add a wonderful chewiness and make the cookies feel more substantial. And with all brown sugar and no granulated sugar, these bake up soft, rich, and extra flavorful. Just the way I like them! If you prefer a crispier cookie, you can bake them a minute or two longer, but I’m firmly on Team Soft Cookie.
Why You’ll Love These Brown Sugar Oatmeal Chocolate Chip Cookies
- Big brown sugar flavor. With a full cup of brown sugar, these cookies have rich, caramel-like sweetness.
- Chewy and hearty. Old-fashioned oats give these cookies their signature chew and a bit of wholesome texture.
- Perfectly chocolatey. A mix of semisweet and milk chocolate chips gives these cookies that bakery-style melt and depth.
- No fancy ingredients. Just simple pantry staples make these easy to whip up anytime.
- Make-ahead friendly. Chill the dough for even better flavor and bake whenever you’re ready.
Key Ingredients
Here’s a quick look at some key ingredients that make these cookies so good. (Full list in the recipe card below!)
- Old-fashioned oats – For the best chewy texture. Quick oats won’t give the same result.
- Light brown sugar – Adds sweetness and moisture with a warm, rich flavor.
- Butter – Use unsalted butter and make sure it’s softened before mixing.
- Chocolate chips – A combination of semisweet and milk chocolate chips offers the best flavor and texture contrast.
- Baking powder + baking soda – This duo gives the cookies a bit of lift and softness.
How to Make Brown Sugar Oatmeal Chocolate Chip Cookies
Start with the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt to make sure everything is evenly distributed. Stir in the oats last so they’re coated and don’t clump when mixed into the dough.
Cream the butter and brown sugar. This step sets the tone for the cookie texture. Beat until the mixture is light and fluffy. This adds air and helps create a soft, tender cookie. Be sure your butter is softened so it blends easily.
Add the eggs and vanilla. Mix in the eggs one at a time, beating well after each addition. This ensures a smooth, cohesive dough and prevents curdling. The vanilla adds flavor depth and warmth.
Combine the wet and dry. With your mixer on low speed, slowly add the flour-oat mixture. Mixing at low speed helps avoid overworking the dough, which could make the cookies tough.
Fold in the chocolate chips. A mix of semisweet and milk chocolate gives each cookie a rich, well-rounded flavor. Stir them in by hand to avoid over-mixing.
Chill the dough. This step is key for thicker, chewier cookies. Chilling solidifies the butter so the cookies don’t spread too much while baking. It also gives the oats time to hydrate slightly, which improves texture. If you like, you can portion the dough before chilling.
Scoop, flatten, and bake. Use a 2-tablespoon cookie scoop to portion the dough evenly, which ensures consistent baking. Gently press the tops to help them spread just enough in the oven. Bake until the edges are golden and the centers look just set. They’ll continue baking a bit on the pan.
Cool on the pan first. Let the cookies rest on the baking sheet for about 5 minutes before transferring to a wire rack. This helps them finish setting and prevents them from breaking when you move them.
Tips for Success
- Chill thoroughly. An hour in the fridge is the minimum. Longer is fine!
- Use a cookie scoop. A 2-tablespoon scoop makes portioning easy and helps the cookies bake evenly.
- Slightly flatten the dough. These cookies don’t spread much on their own, so be sure to flatten the dough slightly before baking. I usually use a cookie spatula. Just a touch of flour or cooking spray keeps it from sticking. You can also try Dorie Greenspan’s trick: cover the bottom of a flat glass or jar with plastic wrap and gently press down.
- Watch the edges. Bake just until the edges are set and lightly browned. The centers will finish setting as they cool.
Variations
- Swap in butterscotch chips for a more caramel-forward flavor.
- Add chopped nuts like pecans or walnuts for extra crunch and flavor. You can add 1/2 to 1 cup along with the chocolate chips.
- Try all milk or all semisweet chocolate based on your preference or what you have on hand.
- Use a larger scoop for big, bakery-style cookies. You may need to add another minute or two to the baking time.
How to Store Leftovers
Room temperature: Once the cookies have cooled, store them in an airtight container at room temperature up to 4 days. Place layers of waxed paper or parchment paper between cookie layers to keep them looking their best.
Freezing baked cookies: After cooling, place the cookies in an airtight, freezer-safe container or sealable bag. Properly stored, they should keep in the freezer up to 3 months. Thaw at room temperature or warm briefly in the microwave for a fresh-from-the-oven feel.
Freezing the dough: Follow the recipe through portioning the dough. Place the cookie dough balls on a lined rimmed baking sheet, and freeze until solid. That usually takes at least a couple of hours. Then place the frozen dough balls in a freezer-safe container or bag. When you’re ready to bake, place the frozen cookie dough balls on a baking sheet and bake as directed in the recipe, adding a couple of extra minutes to the baking time. Learn more: How to Freeze Cookie Dough
Recipe FAQ
Can I use quick oats instead of old-fashioned?
Old-fashioned oats are best for these cookies. They hold their shape and give the cookies a heartier, chewier texture. Quick oats will make the cookies softer and more uniform in texture, and they may bake up a bit drier. Learn more: Rolled Oats vs Quick Oats
How long can I chill the dough?
The dough can be chilled for up to 2 days. If you’re planning to chill it for more than a couple of hours, it’s best to scoop the dough first. That way, the portions are easier to handle, and you can bake straight from the fridge or freezer.
Can I adjust the chocolate?
Sure! If you prefer a slightly less sweet cookie, reduce the milk chocolate chips and increase the semisweet. Or go all semisweet, all milk chocolate, or add some darker chocolate depending on your taste.
These brown sugar oatmeal cookies are always a hit, and I think you’ll find yourself making them again and again.
More Chocolate Chip Cookies to Try
Brown Sugar Oatmeal Chocolate Chip Cookies
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups (297 g) old-fashioned rolled oats
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (255 g) semisweet chocolate chips
- 1/2 cup (85 g) milk chocolate chips
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Instructions
- Whisk together the flour, baking powder, baking soda, and salt. Stir in the oats. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Stir in the chocolate chips.
- Refrigerate the dough for at least an hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Drop the dough by 2-tablespoon portions onto the prepared pans. (A 2-tablespoon cookie scoop works wonderfully for this.) Slightly flatten the top of each cookie.
- Bake 12 to 14 minutes, or until the edges of the cookies are browned.
- Cool the cookies on the pan for 5 minutes. Then transfer the cookies to a wire rack to continue cooling.
Notes
- Chocolate chips: A mix of semisweet and milk chocolate gives these cookies great flavor depth, but feel free to use just one or the other based on what you like (or have on hand).
- Oats: Stick with old-fashioned rolled oats for the best chewy texture. Quick oats will change the texture and can make the cookies too soft or dry.
- Flattening the cookies: These don’t spread much in the oven, so be sure to gently flatten the dough before baking. A cookie spatula works well, or try pressing with a flat-bottomed glass covered in plastic wrap.
- Chilling the dough: You can chill the dough for up to 2 days. For chilling longer than an hour, scoop the dough before refrigerating to make baking easier later.
- Optional add-ins: Add 1/2 to 1 cup of chopped nuts (like pecans or walnuts) for extra texture and flavor.
- Store in an airtight container at room temperature up to 4 days.
33 Comments on “Brown Sugar Oatmeal Chocolate Chip Cookies”
These cookies look absolutely fabulous! YUM!
These cookies are wonderful. They are going to be one of my cookies I bake to give away at Christmas.
Yay! I’m glad you like them!
Great cookies! For me the batter was very stiff, even before refrigeration. Is that the way it comes out for you? I weighed the flour, oats, butter and brown sugar by grams to make the recipe. I enjoy your site and many of your recipes.
Hi, Kathy. I don’t find this dough to be stiff. Even small variations in our measurements could attribute to differences in consistency.
Just made these…so good! Perfect for me and hubby… he loves oatmeal, I love chocolate chip, and my son loved helping me bake the cookies…Win win!!
I’m glad they were a hit!
Made these today and they are absolutely delicious!! Thank you so much for another amazing recipe!!
I’m so glad you liked them, Lisa!
My sisters and I take turns making Sunday lunch for our 85 year old Mother and I usually make cookies for dessert when it is my turn. I use chocolate chunks and add a cup of black walnuts and my Mom absolutely loves these cookies!
That’s great to hear, Debra! I’m sure she really enjoys those homemade treats!
These are DELICIOUS!! Great recipe. Thank you for sharing.
Thanks, Michele! I’m glad you liked them!
Can one substitute the flour for almond / coconut
Thanks, Amelia
Hi, Amelia. I don’t often bake with those flours, so I can’t say for sure. In my limited experience, you can make those kinds of substitutions but with at least some variance in the final result. Unless you are intolerant of wheat flours, then I recommend starting with substituting a portion of the flour and go from there.
Could I substitute dark brown sugar for the lite? I’m new at baking but I can tell that this recipe is a winner. Thank you! Tom.
Yes, that should be fine!
Sounds yummy! Will for sure be making them. I am going to add dried cranberries to the recipe and that will make them complete for me; hope that will not ruin them.
That sounds good to me! Enjoy!
I have baked many dozens of cookies always looking for THE perfect one. I have found it! Never have I had such good reactions to a cookie. I put caramel bits and sugared pecans and friends loved them.
Thanks for the recipe.
That’s so great to hear! Your additions sound delicious!
I baked these this afternoon – just wonderful.
I’m so glad to hear that, Ruth!
OMG I DIDNT KNOW IT MADE 40 cookies AHHHH I ONLY WANTED 12
Here are a few substitutions I’m wanting to try:
Half spelt flour and half All purpose
Vegan butter or Applesauce
2 Flaxseed eggs.
Trying to make it as Vegan as possible.
Hi! Instead of using all purpose flour, would whole wheat flour work as well?
That should be fine, Jasmine. Just be sure to substitute the same volume, as the weight will likely vary.
Hi, novice baker here! These look great! I don’t have an electric mixer, will these still work if I beat / mix everything by hand with a wooden spoon? Thanks
Hi, Tanya! You can certainly mix by hand. It will just take a good bit of elbow grease to get the butter and sugar mixed well.
Thank you so much 🙂
Hi, I am
So excited to try these. Have you tried substituting raisins for the chocolate chips/chunks? Although I will prefer the chocolate chips, I am looking foe a great oatmeal raisin cookie recipe. Thanks so much
Hi, Statia. It’s totally fine to use raisins in these cookies!
Thanks! I really appreciate you getting back to me 😊