Addictive Recipes from a Self-Taught Baker

Soft & Chewy Oatmeal Chocolate Chip 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

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

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

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

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

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

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:


Soft & Chewy Oatmeal Chocolate Chip Cookies


  • 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


  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, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, 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!
  7. Cookies stay fresh covered at room temperature for up to 1 week.

Make ahead tip: 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!

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© 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.


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 |

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


  1. Hi, I just wanted to say thank you for the great recipe! These turned out great and were gobbled up super fast!

  2. Hi!
    I was wondering what the texture/consistency would be like if I didn’t chill the dough for over (I was thinking of chilling it just for 10-15 mins) and if I didn’t add the molasses (because they don’t sell molasses where I live!). These cookies look great and I really want to bake them as soon as possible!

    • Hi Emma! The cookie dough will over-spread, so I do recommend chilling in the refrigerator a little longer. You can leave out the molasses 🙂

  3. Have you every tried replacing the butter with coconut oil and applesauce?

  4. Have you tried using white chocolate chips instead? Curious how that would alter the taste of the cookie! I looooooove White chocolate almost as much as oatmeal.

  5. Hi! I am from Belgium and I have tried the recipe several times and although I have fully respected the quantities and the preparation, every time in the oven they become very big and very thin. What would be the cause? What could I try to make it possible to keep its smaller shape and stay thicker like in your pictures?

    • Hi Virginica! You can chill the cookie dough for 2-3 hours (always makes a big difference!) and make the cookies a little smaller. Both of these changes will help.

      • I already make them quite small (55grams) and leave them chill for 2 hours, but I still have the same problems, and now that I tried them again with molasses they became even thinner. I do not know what else to try to stop having the same problems!

  6. I’ve found that, in a pinch, the oats can be substituted with granola for a good result (1-1 volumetric ratio).

  7. To Virginica D. Your cookie is lacking structure. Try adding 1/2 cup extra flour. Also I know that how a person softens butter can make all the difference. When thawing it out of the fridge you only want to be able to leave an indention of your finger in the stick. also don’t over mix the cookies as it adds air to the dough. The cookies in your oven are reacting on a molecular level causing the spread. Be careful on your baking soda measurement as well. Hope this helps. Thanks to Sally for the cookie recipe.

  8. Hello sally please wandering if I could use margarine, the baking type not bread spread type, instead of butter?

  9. Hi Sally-

    If I made the cookies smaller, how much should I adjust the cooking time?


    • Hi Meryl, it depends on the size of the cookie. I always use my eyes to determine when they’re ready to come out of the oven. When the edges are slightly brown, they’re done. 🙂

  10. Hi Sally,

    Thanks for sharing a fantastic recipe! I omitted the cinnamon, bumped up the molasses to 2 tablespoons and these cookies were made quickly and were beautiful coming out of the oven. These have a wonderful texture and marvelous flavor from the molasses. This will be my go-to oatmeal chocolate chip recipe from now on. Thank you for sharing and writing a wonderfully detailed recipe (and excellently organized too AND with weight measures to boot! Yahoo!)!

  11. This is a great recipe. I was a little worried about the molasses but their delicious. Yes, pull them out when they look undercooked. Yes, follow instructions perfectly. Yes, refrigerate them, even in between scoops. And wait the whole 5 Mins after for them to set-up. So amazing♡♡

  12. Yum yum yummy yum yum!!! This is the recipe that I never knew I was always looking for. I was a little aprehensive about the molasses, but it was just enough to add that extra umph! Thanks Sally!!!

  13. Just made these today, they don’t look half as pretty as your pictures but they taste pretty good! Thanks for a great recipe!

  14. I’ve made this recipe before and absolutely loved it, so thank you Sally for all that you do! Would butterscotch chips instead of chocolate still taste good with the molasses? 

  15. Made my these cookies a while ago and I find this recipe absolutely awesome!!!! Substituted molasses with honey, added some raisins soaked in brandy and toasted cashew nuts, and I used chopped bittersweet chocolate. Will absolutely bake another batch again! Thanks for sharing.

  16. I am sorry that I had no molasses but will get some for next time. I did substitute 3/4 cup caramel chips for the same amount of chocolate chips. Made the cookies around two tablespoons in size and fit nine on one tray. Checked their progress at 12 minutes and they are setting up nice and high, edges not brown yet, lots of room on the tray with only nine. I found 14 minutes baking is good time with rotation at 12 minutes. I agree that before baking, chilling is important, tray one waited for oven pre heating and along one side the cookies, they are a bit flatter, tray two and the rest were perfect. Refrigerated the dough in between trays.
    They are, by all reports (my wife), very, very good.

  17. M 11 year old niece and I just made these because she wants to learn how to start baking. And WOW, they are SOOO good! She said they taste like heaven and I can’t agree more! I will definitely make these again. Thanks Sally!

  18. I love the blog and many of my favorite cookie recipes are on your website!  Sadly this recipe was my first ever cookie fail.  The cookies spread out a bunch and did not hold their shape.  Not sure if it was the molasses or something else but I will go back to my tried and true recipes from your blog next time.

  19. Hi Sally – I decided on these cookies for our snow day bake today. I love a good oatmeal chocolate chip cookie and was happy to try your recipe here. They turned out delicious. I love your suggestion of adding some mini choc chips – it inconspicuously adds more chocolate into each bite. I’m all for that. Thanks and hope you are all warm and cozy!

  20. This oatmeal cookie recipe is great!!! I added a little more cinnamon and used quick oats and they came out really good. Best oatmeal chocolate chip cookies I’ve made. Thanks so much for the recipe!

  21. Hello! Just wanted to mention I don’t think eggs are listed in the ingredients list? Maybe I just missed them? But laughed at myself when I made this and thought, wow this dough is dry! ha I figured it out quickly but thought you’d want a heads up. This recipe was declared a “make again” by the whole family, thank you!!

  22. Hi,
    I found the cookies a bit too sweet for my taste, but I live in Europe and I am not used to sugary stuff like there is in the USA. I will try next time with only 1 cup of sugar.

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