ATTENTION! This is the perfect Twisted Sugar oatmeal chocolate chip cookie recipe. There really are no words to describe this yummy cookie.

Aerial view of a counter filled with chocolate chip oatmeal cookies (twisted sugar copycat) scattered on the counter with loose chocolate chips.

Twisted Sugar Chocolate Chip Oatmeal Cookies

I’ve racked my brain for adequate words to describe how much I love this Twisted Sugar cookie copycat recipe. And the reality is that I don’t think I could ever do them justice! These oatmeal chocolate chip cookies are thickkk with a brown sugary, perfect soft oatmeal texture. Add that to the buttery crisp edges and giant melty chocolate chips and you have a cookie that is designed to hit the spot 100% of the time.

I’ve eaten approximately way too many of these Twisted Sugar oatmeal cookies. Even though they are completely baked and perfectly set, they somehow maintain the delicious flavor of oatmeal cookie dough. You know, the chewy, brown sugar & oats texture that is out-of-this-world incredible. I don’t think I’ve hidden it very well – but in case it needs to be spelled out – these are my new favorite cookie.

A pile of twisted sugar oatmeal chocolate chip cookies on the counter with loose chocolate chips.

Ingredients in Oatmeal Chocolate Chip Cookies

Salted butter, softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
Brown sugar – I use more brown sugar because it is what flavors the cookie and gives it its soft, chewy texture.
Granulated sugar
Egg
Canola oil – The canola oil helps give the final cookie a buttery crisp edge
All-purpose flour
Old fashioned rolled oats – I use old fashioned oats but quick oats could work as well (but I haven’t tested them)!
Cornstarch – This acts as a softening agent.
Baking soda
Salt
Chocolate chips (milk) – Because this is a Twisted Sugar copycat, I use the Guittard milk chocolate chips that they use! You can use your favorite chips if you’d prefer.

A stack of oatmeal chocolate chip cookies sitting on the counter next to a striped towel.

How to Make Twisted Sugar Oatmeal Cookies

Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat.
In a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and granulated sugar until light in color and fluffy in texture (this will take approximately 2-3 minutes).
Scrape down the sides and add in the egg and canola oil. Mix until just combined.
Next, add the flour, rolled oats, cornstarch, baking soda and salt. Mix until a soft dough forms.
Finally, add in the chocolate chips and mix until evenly distributed.
Portion out the cookie dough into 1/3 cup portions. Roll into a ball and then flatten slightly before baking.
Bake at 350° F for 11-13 min or until the edges start to turn golden brown.
Allow the cookies to cool on the pan. Enjoy!

3 twisted sugar oatmeal chocolate chip cookies stacked horizontally on the counter.

Are there any variations of this cookie that I should try?

A good oatmeal cookie base has endless possibilities! You could try mixing in different variations of chocolate chips (I like a mixture of milk & dark) or adding in specialty chips like butterscotch or peanut butter. You could also drizzle your finished cookie with biscoff or nutella.

How should I store these Twisted Sugar copycat cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.

3 twisted sugar oatmeal chocolate chip cookies stacked horizontally on the counter. Across the top it says "twisted sugar oatmeal chocolate chip" in text.

Other Copycat Cookies to Try