There’s nothing quite like a classic chocolate chip cookie, and this version adds ground rolled oats for extra chew, texture and a subtle nutty flavour. These cookies are hearty and slightly chunky—perfect if you prefer a substantial, chewy bite. They’re simple to make and require minimal chilling, so they’re ideal for a quick baking session.
There’s an urban legend that these cookies began as a Neiman Marcus specialty and that a customer paid a hefty sum for the recipe. The story has been disputed and variations exist across the web, some without oats. What matters most is that adding oats to chocolate chip cookies creates a delicious, more textured cookie that stays chewy for days.
Oats make these cookies wonderfully chewy, but be careful not to overbake. Oats absorb moisture quickly, so bake until the cookies are pale and slightly puffy on top—this helps keep the centers soft and buttery for several days. Rolled oats are recommended because, even when ground, they provide more texture and flavour than quick-cooking oats. In testing this recipe, I found that using the correct amount of oats and a touch more butter produced the best result: a soft, slightly gooey center and tender edges. I also reduced the baking temperature slightly, which helps maintain a chewy interior rather than crisping the entire cookie.
You can add chopped nuts if you like—walnuts or pecans work especially well with oats—but the classic version with extra chocolate chips is equally satisfying. Some recipes call for shaved chocolate; I prefer to simply use more chocolate chips for convenience and a satisfying chocolate distribution throughout the cookie.
The oat addition elevates the flavour and texture, making these cookies a delightful twist on the traditional chocolate chip. If you enjoy a cookie that’s chewy, a little rustic and full of chocolate, you’ll love this recipe.
Please read the recipe notes before beginning.
Chocolate Chip Oat Cookies
Ingredients
- 1 and 1/4 cups rolled oats (115 g) — see notes
- 150 g butter, at room temperature
- 1/2 cup caster sugar (95 g)
- 1/2 cup soft brown sugar (105 g), light or dark
- 1 egg, at room temperature — see notes
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour (120 g)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt (if using unsalted butter)
- 1 and 1/2 cups dark or semi-sweet chocolate chips (255 g)
Instructions
- Grind the rolled oats in a blender or food processor until they form a coarse powder. A few larger oat pieces are fine. Set aside.
- In a mixing bowl, beat the butter and both sugars on medium speed until creamy and fluffy. Add the egg and vanilla, then beat on low speed until combined.
- Add the ground oats, then sift in the flour, baking powder, baking soda and salt (if using). Fold the dry ingredients in gently with a spatula. Stir in the chocolate chips, reserving two tablespoons to press onto the cookie tops later. The dough should be thick and sticky.
- Cover the bowl and chill the dough for 20 to 30 minutes. This amount of chilling reduces excessive spreading in the oven while still allowing a good spread during baking. If chilling longer, let the dough sit at room temperature briefly so it’s scoopable.
- Preheat the oven to 175°C and line a baking tray with a silicone mat or non-stick baking paper.
- Use a medium cookie scoop (about 1.5 tablespoons) or spoon to portion out equal mounds of dough, spacing them about two inches apart. Bake nine at a time if your oven fits that many comfortably.
- Bake for 10 minutes, until the cookies have spread and are golden at the edges but still pale and soft on top. If they appear puffy, gently and firmly tap the baking tray on the counter edge to help them settle.
- Press a few reserved chocolate chips onto the hot cookies, then let them cool on the tray for 10 minutes. Transfer to a wire rack to cool completely; they will firm up as they cool.
- Repeat with remaining dough, keeping the unused dough chilled if the kitchen is warm.
- Store completely cooled cookies in an airtight container for 4–5 days or freeze for longer. The cookies are soft in the center for about four days when stored properly.
Notes
* Rolled oats are best for texture and flavour. Ground quick-cooking oats yield a less pronounced oat texture, and store-bought oat flour is typically too fine.
* I have not tested this exact recipe without an egg. If you need an eggless version, start with an established eggless cookie formula and try swapping one-third of the flour for ground oats, then adjust as needed.
* Prep time excludes chilling and cooling. Cook time is listed per batch.
* This recipe is adapted from a popular version found online and refined through testing for chewiness and texture.
Happy baking! These chocolate chip oat cookies deliver chewy texture, rich buttery flavour and plenty of chocolate — perfect with a glass of milk or to share.
