Soft & Chewy Oatmeal Chocolate Chip Cookies

Also try my soft & chewy oatmeal raisin cookies!

The best chocolate chip cookies! These soft & chewy oatmeal chocolate chip cookies have a few tricks to make them undeniably delicious, every time. Recipe on sallysbakingaddiction.com

Happy National Chocolate Chip Day!

Yes, that is a real holiday. And yes, we’re obviously taking it very seriously. Because in our baking addicted world, it’s the most important day of the year.

The best chocolate chip cookies! These soft & chewy oatmeal chocolate chip cookies have a few tricks to make them undeniably delicious, every time. Recipe on sallysbakingaddiction.com

Do you remember celebrating together 4 years ago? Feels like centuries ago considering all we’ve baked together in the meantime. If you go back, though, you’ll see that a few days before National Chocolate Chip Day 2013, I shared what is now the most popular cookie recipe on my blog: chewy chocolate chunk cookies.

I have the recipe memorized; it’s forever impacted in my brain. I also have battle wounds showcasing my love for that very recipe: a burn on my wrist from handling a baking sheet full of the chewy chocolate chunks. I call those baking tattoos. And I secretly love that scar!

But here we are in May 2017 and it’s time to add another legendary recipe to our chocolate chip cookie repertoire. Today we’re mixing big chewy oats with lots of butter (uh, no shame!), brown sugar, a touch of molasses, a dash of cinnamon, and… you guessed it… a bucket of glorious chocolate chips.

Start preheating your ovens!

Oatmeal chocolate chip cookies on sallysbakingaddiction.com

The best chocolate chip cookies! These soft & chewy oatmeal chocolate chip cookies have a few tricks to make them undeniably delicious, every time. Recipe on sallysbakingaddiction.com

Today’s soft & chewy oatmeal chocolate chip cookies start from my base oatmeal cookie recipe. This base recipe has quickly developed into my favorite and makes quite a few appearances in Sally’s Cookie Addiction. (Only 4 more months until published, woohoo!) I’m a firm believer in having a handful of base recipes from which you can develop virtually hundreds of variations. For example: my master muffin recipe. Or my favorite vanilla cupcake recipe which you can try about 100 different ways. And then some.

If it ain’t broke, don’t fix it.

What makes this oatmeal cookie the best of the bunch, though? Lots.

The best chocolate chip cookies! These soft & chewy oatmeal chocolate chip cookies have a few tricks to make them undeniably delicious, every time. Recipe on sallysbakingaddiction.com

Slow Bend, Chewy Goodness, Ultra Soft

↑ ↑ These are the three characteristics I look for in oatmeal cookies. My oatmeal chocolate chip cookies have a slightly crisp edge with a soft center and enough chew that it won’t immediately break when you bend it. Remember discussing slow bend a few months ago? To be honest, this is what makes a regular oatmeal cookie a really great oatmeal cookie.

We’ll start with a cup of butter. (no one said it was national I’m-on-a-diet day.) These are supremely buttery oatmeal cookies and because of all that delicious butter, we need to make sure we’re chilling the cookie dough before baking. Not too long– about an hour. Without the time in the fridge, your cookies will overspread. Speaking of– did you see my Insta story last week with the great cookie spread? That’s because I didn’t chill this exact cookie dough.

We’ll use mostly all brown sugar to sweeten. More brown sugar than white helps guarantee a softer, more moist, and chewier cookie– not to mention, a more flavorful base. Adding to that flavor is a Tablespoon of molasses. The molasses is an optional ingredient, but I find the 1 Tablespoon of molasses is what makes these taste like grandma’s old fashioned oatmeal cookies.. I strongly encourage you to add it.

Thick old-fashioned whole rolled oats, not quick oats, guarantee a chewier cookie. Quick oats are thinner and more powder-y. You don’t reach the same texture.

And, finally, chocolate chips. I like to use both regular size and mini chocolate chips. This guarantees more chocolate in every single bite. And for my fellow raisin lovers: try subbing in half raisins with the chocolate chips. BEST COOKIE EVER.

The best chocolate chip cookies! These soft & chewy oatmeal chocolate chip cookies have a few tricks to make them undeniably delicious, every time. Recipe on sallysbakingaddiction.com

My last tip: use a cookie scoop. I never use a cookie scoop when making chocolate chip cookies, but I swear by using one with oatmeal cookies. Oatmeal cookie dough is super chunky and soft– and this one can get a little sticky. A cookie scoop not only prevents a mess, it also helps ensure all cookies are the same size and shape. I recommend the large cookie scoop which holds 3 Tablespoon of cookie dough. Exactly what we’re aiming for with these hearty chocolate chip oatmeal cookies. They’re BIG.

Let’s watch to see how they’re made:

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | Measuring Cups & SpoonsSilpat Baking MatCookie Sheet | Cooling RackSally’s Cookie Addiction Cookbook |

Soft & Chewy Oatmeal Chocolate Chip Cookies

Ingredients:

  • 1 and ½ cups (190g) all-purpose flour (spoon & leveled)
  • 1 teaspoon ground cinnamon (optional)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 Tablespoon unsulphured or dark molasses1
  • 2 teaspoons pure vanilla extract
  • 3 cups (240g) old-fashioned whole rolled oats
  • 1 and 3/4 cups semi-sweet chocolate chips2

Directions:

  1. Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and both types of chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  4. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Scoop cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
  6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops-- this is only for looks!

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Recipe Notes:

  1. 1 Tablespoon of molasses helps give these cookies incredible flavor. If you don't have any, simply leave it out. Do not replace with anything else. Likewise, cinnamon adds flavor as well. Not necessary, but it sure is tasty!
  2. I like using 1 and 1/4 cups regular size chocolate chips and 1/2 cup mini chocolate chips. Varying sizes ensure more chocolate in each bite. You can, of course, just use 1 and 3/4 cups regular size chocolate chips. You can even try 1 cup chocolate chips and 3/4 cup raisins. Yum!

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

The best chocolate chip cookies! These soft & chewy oatmeal chocolate chip cookies have a few tricks to make them undeniably delicious, every time. Recipe on sallysbakingaddiction.com

76 comments

  1. I’ve tried your dark chocolate chunk oatmeal cookies, they were amazing. I noticed that in this recipe you mixed the oatmeal with the chocolate chips into the cookie dough, while in the dark chocolate chunk oatmeal cookies recipe you mixed the flour with the oatmeal and the other dry ingredients and then into the wet ingredients. Does make any difference? I tried to find a ” science alert” but i didn’t, btw i love your science alerts. 

  2. I love when you make us cookies!

  3. Hi! Can i do it, without a mixer? Is it still achievable? Thanks!

  4. I made these tonight after watching your live facebook feed-well i guess re-run since i couldn’t watch it live at work :)–they were delish and kid tested and approved. Went great with my cold glass of milk. Love your demos-keep them up–Thanks

  5. These look rather like my double choc chip oats, which also contain raisins.  The child who sneers at plain oatmeal raisin cookies will eat huge quantities of them once the choc chips are included!

  6. Sally, this is the second time I’ve made your oatmeal cookies (first time was raisin) and they’ve come out thin and almost lacy. They don’t look as beautiful as yours. I always struggle with oatmeal cookies. I followed your recipe exactly (by weight), chilled the dough for three hours, used a cookie scoop, and a oven thermometer. I’m at a loss why my oatmeal cookies don’t bake well. The only thing I can think of is my butter was too warm (room temp but sitting out for several hours). What are your thoughts? Thank you for any help!

    • Too soft butter can absolutely be the culprit. You still want it quite solid– not warm to touch. More like “cool” to touch. Only leave the sticks out for 1 hour ahead of time. Above all else, you can add 1/4 cup extra flour which will help.

  7. I just made these lovely’s. Last week I made your chocolate chip cookies and my husband was beating my son off them they were so good! I’m really excited to get your new cookie book as my family is really into cookies, I think because they are portable!!!

  8. I made a batch of these cookies this past weekend, and they turned out perfectly. I used good quality Ghirardelli chocolate chips, both regular and mini. What an awesome tip. Being a chocolate lover, these definitely delivered. I absolutely love your monster cookie recipe, and this is a new favorite as well. Thanks!

  9. I loooooove your chocolate chip chunk cookie recipe so much. Like seriously. I’ve pinned (probably hundreds! Lol) of delicious sounding chocolate chip cookie recipes on Pinterest but I’ve never ended up making them because in the end, why mess with perfection ?? 😉 Yoir cookie is so delicious and so perfect that there’s really no sense in trying any others. Haha But I have been on the hunt for an amazing chocolate chip oatmeal cookie so I am SO GLAD you now have one! Whoop! Can’t wait to try it! Thanks so much !

    • That’s my favorite regular chocolate chip cookie recipe too! But this one you will LOVE the added texture from the oatmeal!

  10. Hi Sally! 
    I’m a huge fan of your recipes! 
    I have a cookie sheet question for you- I currently use a cookie sheet with air pockets for even baking. I love the results I get with it. However it is strangely shaped and does not fit a silicon mat! I was wondering if baking with the half sheet pan and Silpat mat listed in your supply links would give me the same cookie results as my air pan? Thanks!!

    • Hi Amy! I’m unsure. I’ve never baked with an air pan, though I’m super intrigued to try. I wish I could be more help.

  11. The recipe does not list eggs but in the directions it states add eggs molasses and vanilla. How many eggs are needed?

  12. Hi sally!  I made these cookies and they were so yummy! I just find 3 tbsp too big for the cookie, if i made it smaller do i ahve to change the baking time? Thanks in advance!im also nearly 6months pregnant and everytime i crave for something seeet i always try to make it from scratch and your website is my ultimate happy place to find the recipes i want. ☺️

Leave a Reply

Your email address will not be published. Required fields are marked *