Bake or Break
New to BAKE or BREAK? Start Here!

Brown Sugar Oatmeal Chocolate Chip Cookies

Brown Sugar Oatmeal Chocolate Chip Cookies are super soft, chewy cookies with fantastic flavor!

Brown Sugar Oatmeal Cookies on a yellow and white rimmed plate

Chocolate Chip Cookies with Brown Sugar and Oats

One of the first things I ever learned to bake was chocolate chip cookies. It’s a great place to start for beginning bakers. And all these years later, I’m still baking them. That crowd-pleasing favorite has long been a go-to for satisfying a sweet craving. And I’m betting that many of you would say the same thing.

Brown Sugar Oatmeal Chocolate Chip Cookies on a white oval serving dish

This version of the classic cookie is of the oatmeal variety. When I think about my favorite chocolate chip cookies, most of them have oats. They add a wonderful texture and give cookies that nice chewiness. Plus, they just seem more… significant. Hearty. Irresistible.

The other main feature of these cookies is plenty of brown sugar with no granulated sugar in sight. Why brown sugar? Besides the flavor that it contributes, it also makes these cookies wonderfully soft. I am a complete fool for super soft cookies, so that’s pretty much always my preference. If you go beyond the baking time range suggested, you’ll get a crisper cookie.

These cookies won’t spread much, so don’t skip the step of flattening the dough a bit before baking. I often just grab a cookie spatula to do that job. A little flour or cooking spray on the spatula will help keep the dough from sticking. Another trick I learned when I made these cookies from Dorie Greenspan is to cover the bottom of a flat-bottomed glass or jar with plastic wrap.

Brown Sugar Oatmeal Chocolate Chip Cookies on a floral-rimmed white tray

For the chocolate chips, I use a mix of dark and milk chocolate chips for a little more interesting flavor. I like to use more dark chocolate than milk chocolate, or otherwise these can seem too sweet to me. But, of course, feel free to use whatever ratio you like to suit your taste preferences.

I’ve sampled many a chocolate chip cookie in my baking life, but I must say that these Brown Sugar Oatmeal Chocolate Chip Cookies are one of my favorites. I just adore everything about them, from how easy they are to make to their amazing flavor and texture. If you’ve got a cookie craving, I highly recommend you whip up a batch of these fantastic cookies.

Looking for more chocolate chip cookie recipes? Try Browned Butter Salted Chocolate Chip Cookies, Chewy Chocolate Chip Cookies, and Cherry Chocolate Chip Cookies!

How to Store Leftovers

Once the cookies have cooled, store them in an airtight container at room temperature up to 3 days. Place layers of waxed paper or parchment paper between cookie layers to keep them looking their best.

How to Freeze

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 for an hour or two at room temperature.

You can also freeze the unbaked cookie 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. Learn more: How to Freeze Cookie Dough

Brown Sugar Oatmeal Chocolate Chip Cookies

Yield about 40 cookies
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes

All that sweet brown sugar and those chewy oats make these Brown Sugar Oatmeal Chocolate Chip Cookies perfectly soft, chewy, and delicious!

Brown Sugar Oatmeal Chocolate Chip Cookies are one of my favorite cookies. All that sweet brown sugar and those chewy oats make these perfectly soft, chewy, and delicious! - Bake or Break


  • 1 & 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups (297g) old-fashioned rolled oats
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 & 1/2 cups (255g) semisweet chocolate chips
  • 1/2 cup (85g) milk chocolate chips


  1. Whisk together the flour, baking powder, baking soda, and salt. Stir in the oats. Set aside.
  2. 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.
  3. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  4. Stir in the chocolate chips.
  5. Refrigerate the dough for at least an hour.
  6. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  7. 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.
  8. Bake 12 to 14 minutes, or until the edges of the cookies are browned.
  9. Cool the cookies on the pan for 5 minutes. Then transfer the cookies to a wire rack to continue cooling.

Recommended Products

Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Show off your baking masterpiece!

Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!

Share this:

    33 Comments on “Brown Sugar Oatmeal Chocolate Chip Cookies”

  1. These cookies look absolutely fabulous! YUM!

  2. These cookies are wonderful.  They are going to be one of my cookies I bake to give away at Christmas.

  3. 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.

  4. 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!!

  5. Made these today and they are absolutely delicious!! Thank you so much for another amazing recipe!!

  6. 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!

  7. These are DELICIOUS!!  Great recipe.   Thank you for sharing.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. I baked these this afternoon – just wonderful.


  14. 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.

  15. Hi! Instead of using all purpose flour, would whole wheat flour work as well?

  16. 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 

  17. 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 

Leave a Reply

Your email address will not be published. Required fields are marked *