Best Ever Oatmeal Chocolate Chip Cookies

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

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!



  • 1/2 cup (1 stick) salted butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1 tsp espresso powder
  • 1 1/2 cups white whole wheat flour (or all purpose flour)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3/4 cup rolled oats
  • 1 1/2 cups chopped dark chocolate (or chocolate chips)


  1. Heat oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. 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. 
  4. 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. 
  5. Stir in the oats and chocolate chunks. 
  6. Scoop into large balls using a 3 tbsp scoop and place on the prepared baking sheet.
  7. Bake for 10-12 minutes (or a couple minutes longer for refrigerated dough or a larger scoop).
  8. Remove cookies from the oven and let them cool for 10 minutes to set up before enjoying.


  • 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 tbsp (#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