Chewy Chocolate Chip Oatmeal Cookies

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This is NOT your average chocolate chip cookie. They are hands down the best Chewy Chocolate Chip Oatmeal Cookies.

When I first came across this recipe named, “I Want to Marry You Cookies.” I laughed, the name reminded me of “Marry Me Chicken”. We’ve been calling these “Marry Me Cookies” for years now.

cookies on red plate

Chewy Chocolate Chip Oatmeal Cookies

When I finally had the chance to make these cookies with his mouthful of cookies my husband declared that yes he would have likely proposed sooner if I had made him these cookies.

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There are several variations of this cookie. I finally had the perfect opportunity to try them one weekend while we were at the cabin. Pretty sure this recipe is where the phrase, “Bet you can’t eat just one” came from.

When making these I stayed as close to the original recipe as possible, in an effort to see what the fuss is all about. The thing that sets these cookies apart from every other chocolate chip cookie I’ve made is the melted butter.

Such a small thing, but it has an enormous impact on the flavor. The best part of making these? Everything happens in a single pot. Easy cleanup makes this girl very happy.

I feel like I should clarify that these are chocolate chip cookies with oatmeal, a different kind of cookie from these classic Oatmeal Chocolate Chip Cookies. The oatmeal flavor in Marry Me Cookies is very very subtle.

I shared these with a self-proclaimed oatmeal hater years ago and he reluctantly agreed that while he still HATES oatmeal, these cookies are delicious, and “the oatmeal doesn’t ruin them.” That’s a WIN, my friends!

How to Make Chocolate Chip Cookies Chewy

The warm butter is blended together with the sugars and it creates a rich toffee flavor that I have never before tasted in a chocolate chip cookie. The cookies positively melt in your mouth.

I will caution you not to skip the step of chilling the cookie dough before adding the chocolate chips. If you add the chocolate too soon, it will melt into the dough, leaving you with cookies that are tasty, but nothing at all like the original.

This is the BEST second-day cookie I have ever made. They taste phenomenal warm from the oven and they taste even better the next day. I froze several of them to see how they would handle it and they were excellent as soon as they thawed.

I’m not going to bother saying that these are the best chocolate chip cookies in the world, because everyone has their own opinion on what that would be. However, these are truly some of the best cookies that I have ever made. I can hardly wait to try a whole wheat variation.

chewy chocolate chip cookies with oatmeal

Marry Me Cookies

  • butter
  • dark brown sugar
  • granulated sugar
  • egg
  • egg yolk
  • vanilla
  • all-purpose flour
  • old-fashioned rolled oats
  • baking soda
  • kosher salt
  • cinnamon
  • semi-sweet chocolate chips

Chocolate Chip Cookies with Oatmeal

  1. In a large saucepan (I used a 6 quart pot), melt the butter over medium heat. Once the butter is melted, remove from the heat and add the sugars. Stir until the sugars are well-incorporated and mostly smooth. Chill the mixture in the refrigerator for 10 minutes.
  2. While the mixture is chilling, mix together the dry ingredients and set aside. Remove the pot from the refrigerator and stir in the egg, egg yolk and vanilla. Add the dry ingredients and stir to combine. Add the chocolate chips and use your hands to make sure they are evenly distributed.
  3. Roll by hand into 24 medium size balls or 50-60 smaller ones. Chill for at least 30 minutes. (I simply rolled them into balls and placed them on a couple of plates. Then I stacked the plates in the fridge until I was ready to bake them.)
  4. Preheat the oven to 325°F. Remove the cookie dough balls from the refrigerator and place them onto a large baking sheet a dozen at a time. Bake for 10-12 minutes, larger cookies will require an extra minute or two in the oven. Remove from the baking sheet immediately and cool on a wire rack.

Note: This recipe is slightly adapted from and with thanks to Melissa Stadler via The Cooking Channel. As I mentioned above, she calls her cookies “I Want To Marry You Cookies” and I have to agree that they’re absolutely fantastic. While I can’t guarantee marriage proposals, these are certain to get rave reviews!

Chewy Chocolate Chip Cookies on a red special plate

I pretty much always have oatmeal cookies on hand – remember those growing boys? Cranberry White Chocolate Oatmeal Cookies have become one of my family’s top 5 favorite cookies. 

Chewy, thick, Peanut Butter Oatmeal Cookies with chocolate chips are a treat that we’ve enjoyed for a lot of years now.

These are Orange Spice Oatmeal Cookies are soft, chewy oatmeal cookies with a fantastic orange flavor and a scent that is unforgettable, with a gluten-free version.

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chewy chocolate chip cookies with oatmeal

Chewy Chocolate Chip Oatmeal Cookies

5 from 1 vote
This is NOT your average chocolate chip cookie. They are hands down the best Chewy Chocolate Chip Oatmeal Cookies.
Pin Print Review
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 36 4-inch cookies

Ingredients 

  • 1 cup butter
  • cups dark brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 cup old fashioned rolled oats *
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon cinnamon **
  • 2 cups semi-sweet chocolate chips

Instructions

  • In a large saucepan (I used a 6 quart pot), melt the butter over medium heat. Once the butter is melted, remove from the heat and add the sugars. Stir until the sugars are well-incorporated and mostly smooth. Chill the mixture in the refrigerator for 10 minutes.
  • While the mixture is chilling, mix together the dry ingredients and set aside. Remove the pot from the refrigerator and stir in the egg, egg yolk and vanilla. Add the dry ingredients and stir to combine. Add the chocolate chips and use your hands to make sure they are evenly distributed.
  • Roll by hand into 24 medium size balls or 50-60 smaller ones. Chill for at least 30 minutes. (I simply rolled them into balls and placed them on a couple of plates. Then I stacked the plates in the fridge until I was ready to bake them.)
  • Preheat the oven to 325°F. Remove the cookie dough balls from the refrigerator and place them onto a large baking sheet a dozen at a time. Bake for 10-12 minutes, larger cookies will require an extra minute or two in the oven. Remove from the baking sheet immediately and cool on a wire rack.

Notes

* The oats are not a strong flavor in these cookies, they provide a great texture, but they in no way make this an oatmeal cookie.
** The cinnamon is barely discernible but it adds a unique flavor to these cookies.
 

Nutrition

Calories: 180kcal · Carbohydrates: 22g · Protein: 2g · Fat: 9g · Saturated Fat: 6g · Polyunsaturated Fat: 0.4g · Monounsaturated Fat: 3g · Trans Fat: 0.2g · Cholesterol: 24mg · Sodium: 93mg · Potassium: 86mg · Fiber: 1g · Sugar: 14g · Vitamin A: 176IU · Vitamin C: 0.001mg · Calcium: 18mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 11/1/11 – recipe notes and photos updated 10/13/22}

Chewy Chocolate Chip Oatmeal Cookies

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Bobbi Jo says

    Melissa was my neighbor and is a good friend of mine. She always made the best cookies and I can see why these won the contest. She is not only beautiful but is a great cook.
    Hugs, Bobbi Jo

  2. Mary says

    Dagny, I honestly wouldn't grind the oats for this recipe. With only a cup in there, it's a very mild oat flavor and the whole oats add something great to the texture. I do like mine crushed for oatmeal cookies, but for these, I'm definitely leaving them whole again in the future.

    Bobbi Jo, feel free to thank her for me! These cookies rock.

  3. clevermuffin.com says

    Update – I made these today! But a gluten free version with rice flour instead of plain flour as was making them for a gluten intolerant friend. They were great! Spread a lot more because of the flour I think, but still super chewy and tasty.

  4. Mary says

    Aimee – I was actually wondering how these might convert to GF. I absolutely love the recipe, so I have plan to try them that way soon. Thanks for the feedback! I'm going to play with them and see how different flours affect them. Have a great day!

  5. claudia_rose07 says

    I actually made these today – I am waiting to see if they taste better day two, but with how GOOD they are day one they would have to be mind blowing tomorrow. Thanks for the great recipe!

    • Mary says

      Brown sugars simply provide a deeper flavor. If you only have light brown in the house, I would skip the 1/2 cup of white sugar and use 1 3/4 cups light brown sugar in place of the dark brown. The result should be about the same. Hope that helps! Have a good night.

  6. Anne-Kristin says

    Hi… I tried these tonight…but before I could start baking…I had to convert cups to gram..that's the trickiest part for us Skandinavians trying out your recepies…. Turned out great in flavour..but I might have made them to big…because they didn't turn out round and nice…like I wanted to…but better luck next time… I'll make them smaller.. Thank you for sharing…

  7. Anonymous says

    I've had my eye on this recipe for a couple of weeks and I finally made them tonight. They are as good as you say they are! I've only baked two of them so far but I formed all the dough into small balls and they'll spend the night in the fridge. I made these to give to a friend who just had a baby, she is going to love them. I didn't change a thing with the recipe and it will be my new favorite chocolate chip cookie, thanks for sharing!

  8. Nancy says

    I have been using this recipe for years and it’s wonderful. Thank you for posting because I had lost it. Thank you again.

  9. Jo says

    Hi – I’m a little confused. Your narrative says “I will caution you not to skip the step of chilling the cookie dough before adding the chocolate chips.” But you don’t say how long to chill the dough before adding the chocolate chips. You say to chill the butter/sugar mixture, then to mix in the dry ingredients and then straight away to add the chocolate chips. I’ve done the ten minutes chilling of the butter/sugar mixture, added the eggs and the vanilla, and mixed in the dry ingredients, but it is still really warm, and I don’t want the chocolate chips to melt.. The dough is really runny as well. It’s certainly not able to be rolled into anything (it just sticks to my fingers and then ‘glops’).
    I’m going to try putting it back into the fridge for a while, but it’s difficult to know how long for.

    • Mary Younkin says

      Sorry for the confusion, Jo. It sounds like you have a pretty good handle on it. Hopefully placing it back in the fridge did the trick. It absolutely should not be wet like that when you stir in the chocolate.

  10. Mary E says

    Hello Mary. I just made these Chewy Choc Chip Oatmeal Cookies and they are delicious! Love the brown sugar-toffee flavor. I did sub the AP flour with Bob’s Red Mill 1:1 flour mix. But I have questions. Because as I was going through your cookie recipes yesterday and today, I realized that you have the same basic recipe under ‘I Want to Marry You’ also but it does include a GF alternative. I did not notice this til after I baked this one. I read through both stories and noted that the Marry was from 2014 and this one from 2022. The pics show one flatter and the other is puffier, but both look yummy. 🙂 My question is: can this recipe use the alternatives from the Marry recipe? I saw your answer to a comment here, from 2011, about trying out GF flours, etc…5 stars

    • Mary Younkin says

      Hi, Mary! The proportions might not be exactly the same, so you might need to tinker with it to get the recipe right, but you should be able to substitute the GF ingredients from that recipe in this one. I hope you love the cookies; happy baking!