Brown Sugar Oatmeal Chocolate Chip Cookies

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.

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.