If you love oatmeal chocolate chip cookies, you'll adore this easy recipe inspired by the famous Neiman Marcus chocolate chip cookies. They are chewy and gooey on in the center with crispy outsides, and they require NO chill time, so you get cookies right away when the craving strikes!

oatmeal chocolate chip cookie with a bite taken out on a wooden board with more cookies in the background.

If I had to choose one kind of cookie, it would be oatmeal chocolate chip, hands-down. And after making dozen of batches over the years, I've finally found and perfected my own recipe for oatmeal chocolate chip cookies. The recipe is based off of my Neiman Marcus Chocolate Chip Cookies 2.0, so if you've experienced the greatness of those cookies before, you'll want to try this version for sure.

Why You'll Love These Oatmeal Chocolate Chip Cookies

These cookies have the most incredible texture - they're soft and gooey on the inside with crispy golden edges, filled with nutty oats and pools of dark chocolate. They have the perfect taste of buttery, brown sugary goodness with a hint of vanilla enhanced by a touch of espresso powder. They stay soft days after baking, and the very best part - NO CHILL TIME! So you get oatmeal chocolate chip cookies whenever you get the urge to bake without waiting around for dough to chill for hours!

How To Make The Best Ever Oatmeal Chocolate Chip Cookies

four image collage showing steps for making the best oatmeal chocolate chip cookies.

Beat together room temperature butter and sugars until light and fluffy.
Stir vanilla and espresso powder together. Add to the butter mixture, along with the room temperature egg, and beat to combine, stopping to scrape down the sides as needed.
Sift together the flour, baking powder, baking soda, and salt. Add them into the butter and sugar mixture and beat on low speed until combined.
Stir in the oats and chocolate chunks.
Scoop into large balls using a 3 tablespoon scoop and place on a cookie sheet lined with a silicone baking mat or parchment.
Bake for 10-12 minutes (or a couple minutes longer for refrigerated dough or a larger scoop).
Remove cookies from the oven and let them cool for 10 minutes to set up before enjoying.

oatmeal chocolate chip cookies on top of a piece of parchment on top of a wooden board.

Tips and Tricks For Perfect Cookies

DO NOT OVER BAKE THEM. I cannot stress this enough. The cookies will not look done when you pull them from the oven, but they will set up as they cool, and they will set into perfectly chewy little discs of gooey, chocolately heaven that won't get hard if they sit out for a couple days. (If they last that long!)
I've found that 10-12 minutes is perfect for a 3 tablespoon (#20) scoop, and 13-15 minutes is perfect for a 4 tablespoon (#16) scoop. If the dough has been refrigerated add a couple of minutes to the cook time.
I use white whole wheat flour to make these chocolate chip cookies, but feel free to use all-purpose flour.
Chopped super dark chocolate makes for the most divine chocolate chip cookie experience IMO, but feel free to use semi-sweet chocolate chips if you'd like.

overhead view of an oatmeal chocolate chip cookie broken in half on top of a piece of parchment.

Using Room Temperature Ingredients

Room temperature butter and eggs are important for this recipe for a couple of reasons. Cold ingredients don't blend uniformly, so you won't have as good results. Butter that is too warm will spread too much, yielding super flat cookies. Room temperature, okay?
Room temperature butter isn't super mushy. It should give slightly when pressed with your finger, but not slip and slide or be greasy/shiny. It will be slightly cool to the touch.
Let butter sit on your counter for 1-2 hours to soften, or to bring to room temperature quickly, you can place cubed butter into a warm microwave (a microwave that has been previously used and is still warm) for about 10 minutes or microwave cubed butter on 20% power for 10-15 seconds. Do not microwave on full power.
To bring eggs to room temperature quickly, place them in warm water for 5-10 minutes.

I absolutely recommend doubling the recipe to keep some cookie dough on hand. Store dough pre-scooped in a zip-top bag in the freezer up to 3 months. Take out as many as you need when the craving strikes, and add a few minutes to the make time.

oatmeal chocolate chip cookie broken in half with the halves stacked on top of each other.

Did you make this recipe? Please leave a star rating in the comments!

Best Ever Oatmeal Chocolate Chip Cookies

Print Recipe

Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: about 15 cookies 1x
Category: dessert
Method: baked
Cuisine: American

Ingredients

Scale

½ cup (1 stick) salted butter, room temperature
¾ cup brown sugar
¼ cup granulated sugar
1 large egg, room temperature
2 tsp vanilla extract
1 tsp espresso powder
1 ½ cups white whole wheat flour (or all purpose flour)
½ tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
¾ cup rolled oats
1 ½ cups chopped dark chocolate (or chocolate chips)

Instructions

Heat oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat.
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together softened butter and sugars until light and fluffy.
Stir vanilla and espresso powder together. Add to the butter mixture, along with the room temperature egg, and beat to combine, stopping to scrape down the sides as needed.
Sift together the flour, baking powder, baking soda, and salt. Add them into the butter and sugar mixture and beat on low speed until combined.
Stir in the oats and chocolate chunks.
Scoop into large balls using a 3 tablespoon scoop and place on the prepared baking sheet.
Bake for 10-12 minutes (or a couple minutes longer for refrigerated dough or a larger scoop).
Remove cookies from the oven and let them cool for 10 minutes to set up before enjoying.

Notes

DO NOT OVER BAKE COOKIES. I cannot stress this enough. The cookies will not look done when you pull them from the oven, but they will set up as they cool, and they will set into perfectly chewy little discs of gooey, chocolately heaven. If your oven cooks a little cool or a little warm, adjust accordingly.
I've found that 10-12 minutes is perfect for a 3 tablespoon (#20) scoop, and 13-15 minutes is perfect for a 4 tablespoon (#16) scoop. If the dough has been refrigerated add a couple of minutes to the cook time.
I use white whole wheat flour to make these chocolate chip cookies, but feel free to go the all-purpose flour route.
Chopped super dark chocolate makes for the most divine chocolate chip cookie experience IMO, but feel free to use semi-sweet chocolate chips if you'd like (or if that's what you have on hand).

Keywords: the best oatmeal chocolate chip cookies, chewy oatmeal chocolate chip cookies