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Salted-Butter Oatmeal Chocolate Chip Cookies

Photo of a salted butter oatmeal chocolate chip cookie.
Photo by Chelsea Kyle, Food Styling by Kat Boytsova
  • Active Time

    30 minutes

  • Total Time

    1 hour 5 minutes

Epicurious editor Emily Johnson liked her family's oatmeal chocolate chip cookie recipe, but thought it could be even better. So she started making it with butter instead of margarine, increased the salt, and used chopped chocolate instead of chips. This new version has since become her new favorite cookie recipe—and she thinks her family (and yours) will agree.

Do Ahead: Cookie dough can be made 3 months ahead. Wrap tightly with plastic and freeze. Cookies can be made 1 day before serving—store in in an airtight container at room temperature. Alternately, freeze up to 3 months.


Makes 22

1½ cups all-purpose flour
½ cup whole wheat flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. kosher salt
1 cup (2 sticks) salted butter, room temperature
1½ cups (packed) light brown sugar
½ cup granulated sugar
2 large eggs
2 cups old-fashioned oats
1 Tbsp. vanilla extract
6 oz. semisweet chocolate (at least 60% cacao), chopped
  1. Step 1

    Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl.

    Step 2

    Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, 3–4 minutes. Add eggs one at a time, beating after each addition to incorporate before adding the next. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add oats and vanilla and beat just to combine. Fold in chocolate with a spatula.

    Step 3

    Turn dough out onto a work surface and flatten to a disk. Freeze 15–20 minutes to prevent dough from spreading too much as it bakes, or ideally chill 24–36 hours.

    Step 4

    Meanwhile, place racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.

    Step 5

    Drop ¼ cupfuls of dough onto prepared sheets. Bake cookies, rotating sheets front to back and top to bottom halfway through, until just golden brown around the edges, 12–15 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for third batch.

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  • This is my favorite oatmeal cookie recipe. Chewy, chocolatey, salty and delicious!

    • Janet

    • Chicago

    • 9/24/2023

  • This is the third of fourth time I've made these. I follow the recipe exactly, except I just use semisweet chocolate chips. I use a kitchen scale and make 1 oz balls. These cookies are absolutely fabulous and I feel a tiny bit less guilty snarfing them down because of the oats!

    • Bridget from MN

    • Wayzata, MN

    • 3/20/2023

  • So good! I did a mix of dark chocolate chips and butterscotch chips. Yum!

    • HeidiW

    • Ridgefield WA

    • 9/21/2022

  • These are maybe the best cookies I have ever eaten and I'm really not much for sweets!!! YUM!!!

    • Kathie Roller-Stell Okotoks, Alberta, Canada

    • 8/13/2022

  • Awesome cookies! I am Vegan but used JUST Egg instead and added Applesauce (1/4 cup) and cran-raisons....SO good and crunchy from oatmeal and soft from applesauce.....

    • Lar831

    • Seattle, WA

    • 2/8/2022

  • There are a few more picky steps here than your average chocolate chip cookie, but do it right and the results will make you feel like you know what you’re doing. Delicious.

    • Anonymous

    • 1/19/2022

  • These are such a great variation on the classic chocolate chip cookie - I'm celiac and I use cup4cup and don't have to make any adjustments, which almost never happens. I've made them several times and they always come out amazing. Only issues is that when I try to freeze the dough to make some for later, it mysteriously disappears before I can get to it.

    • Anonymous

    • 11/29/2021

  • Great basic recipe! I had no problem with spreading, my first batch was puffy (still trying to figure that out). I added some melted butter and things were okay. I divied dough into four batches: plain, extra butter, with walnuts, with walnuts and raisins. After the extra butter every batch was delicious - the chocolate I used was a high quality chocolate bar cut up into chunks. Will definitely use this recipe again.

    • MamaSnoopy

    • Seattle, WA

    • 10/17/2021

  • These cookies are great! I make a double batch then freeze scooped dough, then into freezer bags. They're great to have to pop in the oven when you need a quick thank you treat or emergency cookies for yourself. 15 minutes (in my oven) is best for chewier cookies, longer if you want them darker and crispy-edged.

    • Janice

    • Chicago, IL

    • 9/2/2021

  • I've been making these regularly for a while now. I add cinnamon but otherwise follow as directed. I scoop the dough with a scooper onto a baking sheet and freeze them, then put them in ziplock bags. This way I can cook two at a time when the mood strikes, sometimes in the toaster oven. The flavor is earthy, complex, and I am delighted all over again every time I have one. I add raisins to a subgroup of them for my husband.

    • awshucks

    • Savannah, GA

    • 7/31/2021

  • I'm scared of baking because nothing ever seems to turn out quite right, however, this recipe was foolproof. Cookies came out a little chewy and the chopped chocolate put it over the top - some bites have lots of chocolate and some bites have little flecks. Yum!

    • Anonymous

    • Los Angeles, CA

    • 6/22/2021

  • Perfection

    • tongueprincesszszszz

    • Canadia

    • 3/18/2021

  • I made the recipe mostly as written; I skipped the cookies' trip to the freezer, which was not a good idea. I put 12 cookies on a half sheet pan, and they all cooked together. I then tried 8, but same thing. I'm down to 6 on the pan now. I also was taken aback by the amount of vanilla this recipe calls for -- I think you could safely cut back by a tsp or so.

    • bkondall

    • Troy, OH

    • 3/1/2021

  • Excellent cookie, but one tip to simplify. Don’t bother to pat dough into a disk and refrigerate 24 hours. Scoop the dough onto sheet, pop into freezer while you clean up (10 minutes or so) and bake. Voila! Made these as a 1 T scoop. Way too many calories in a 1/4 c cookie.

    • cookrx

    • Northern CA

    • 2/13/2021

  • i had a bunch of rolled oats to use up so i gave this one a shot. I found my cookies were too puffy and didn't spread. I guess that's my own fault for not letting dough sit at room temp when pulling it out of fridge (i put into fridge overnight). The flavor is just ok, not exceptional. They are a filling cookie though because of the addition of those oats. I would treat it like a breakfast bar!

    • bns727

    • Chicago, IL

    • 12/27/2020

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