This post may contain affiliate links. Please read my disclosure policy.

These oatmeal chocolate chip cookies are made with oats, butter, and brown sugar and are the softest, chewiest oatmeal cookies to come out of my kitchen. Use this perfect oatmeal cookie as the base for other add-ins such as raisins, dried cranberries, and nuts. Cinnamon and a touch of molasses add that little something extra. These are the best oatmeal chocolate chip cookies!

stack of oatmeal chocolate chip cookies

Have you ever made my chewy chocolate chip cookies recipe? I have the recipe memorized– I make them all the time! But 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, brown sugar, a touch of molasses, a dash of cinnamon, and… glorious chocolate chips.

Start preheating your ovens!

oatmeal chocolate chip cookies on a yellow and white plate

This is My Favorite Base Oatmeal Cookie Recipe

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. 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 recipe for vanilla cupcakes which you can try many ways– peanut butter & jelly cupcakes, piñata cupcakes, pistachio cupcakes, chocolate caramel coconut cupcakes, and mimosa cupcakes all stem from the same base vanilla cupcake recipe.

If it ain’t broke, don’t fix it.

oatmeal chocolate chip cookie dough balls on a silpat mat on a baking sheet

How to Make Oatmeal Chocolate Chip Cookies

I especially love this recipe because the process is quick & simple– minimal dough chilling!

  1. Whisk the dry ingredients together. Just the flour, cinnamon, baking soda, and salt– you’ll add the oats later.
  2. Mix the wet ingredients together.
  3. Combine the wet and dry ingredients.
  4. Add the oats and chocolate chips. The dough will be thick and sticky.
  5. Chill the cookie dough. I recommend at least 45 minutes in the refrigerator, which helps prevent the cookies from overspreading.
  6. Scoop cookie dough balls. About 3 Tablespoons of dough per cookie– yes, these are LARGE!
  7. Bake. The cookies are done when the edges are set and the centers still look soft.

Baker’s 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.

oatmeal chocolate chip cookies on a silpat baking mat

Why You’ll Love These Oatmeal Chocolate Chip Cookies

Three characteristics I look for in oatmeal cookies? Slow bend, chewy goodness, and ultra soft. Check, check, and check! (This recipe is a lot like my oatmeal raisin cookies.) These 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. A “slow bend cookie” as I like to call them– and this is what makes a regular oatmeal cookie a really great oatmeal cookie. They’re also:

  • Super soft and hearty.
  • Supremely buttery and flavorful. Using more brown sugar than white helps guarantee a more flavorful base.
  • Super chewy thanks to old-fashioned oats. Thick old-fashioned whole rolled oats, not quick oats, guarantee a chewier cookie. Quick oats are thinner and more powder-y; you simply don’t get the same texture.
  • Loaded with extra 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.
  • Taste just like how grandma used to make them. 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.

overhead image of oatmeal chocolate chip cookies

Oatmeal Chocolate Chip Cookies Video

Let’s watch to see how they’re made:

oatmeal chocolate chip cookies on a yellow and white plate

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead image of oatmeal chocolate chip cookies

Soft and Chewy Oatmeal Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 1 hour, 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour 24 minutes
  • Yield: 22 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


With oats, butter, and mostly all brown sugar, you are guaranteed a soft and chewy oatmeal cookie. Use this perfect oatmeal cookie as the base for other add-ins such as raisins, dried cranberries, and nuts. Cinnamon and a touch of molasses add that little something extra. These are the best oatmeal chocolate chip cookies!


  • 1 and 1/2 cups (188g) 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
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 Tablespoon unsulphured or dark molasses*
  • 2 teaspoons pure vanilla extract
  • 3 cups (240g) old-fashioned whole rolled oats
  • 1 and 3/4 cups semi-sweet chocolate chips*


  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. Use a large cookie scoop to scoop the 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.


  1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. (See step 3.) 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.
  2. Molasses: 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!
  3. Chocolate Chips: 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!

Keywords: oatmeal cookies

Reader Questions and Reviews

  1. OK, I must admit I jumped into this with immediate substitutions. I wanted to try making protein cookies and needed a good base recipe. I subbed oat flour for regular flour, protein oats for regular oats, and skipped the molasses. It turned out perfectly!! Next time I’ll try adding in some PB protein powder and cutting back on the sugar. Thanks for a terrific find, even if I didn’t stick to the original plan. 🙂

    1. I also made these with substitutions. Used coconut flour instead of all purpose and skipped the molasses as well. They still came out delicious. I too want to try different additions. Good find indeed!!

  2. I’m wanting to make 11-12 cookies. Does this recipe cut in half easily? I don’t half or double recipes often, so any tips would be great!

  3. Loved this recipe but wanted to lighten it up a bit. Has anyone tried less butter or an alternative that works? Thanks!

    1. Hi Elizabeth! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!

  4. These didn’t turn out well for me at all. I’m an experienced home baker and followed the recipe exactly, plus chilled the dough for over an hour and then chilled the dough balls separately after scooping. The cookies still came out super flat with dark (too dark) edges while the middles were nearly raw. This one wasn’t a success but I love Sally’s site and have had great results with many of her other recipes. Just not this one!

    1. Hi Sarah! So sorry to hear that you had trouble with these cookies. Overspreading cookies can be the result of a few different things, like not enough flour in the dough or using butter that is much softer than room temperature. You might find this post on cookie baking tips to improve your next batch helpful — see #2 for more on how to prevent excess spread. Hope this helps!

  5. Very good recipe. Everything came out perfect. Only thing I did differently is use 1/2 cup chopped walnuts to the chocolate chip ratio. Because I love walnuts .

  6. I somehow misread the amount of butter and only used one stick, and these still came out amazing! haha.

  7. I made some cookies using this recipe today and came out great! I made half the ingredients and used some oats which had nuts, raisins and I added the semi-sweet chocolate chips. They were crunchy chewy good!

  8. I have made this recipe at least seven times. The compliments keep me coming back to recreate. I use whole wheat flour and stevia sweetened chocolate chips. Thank you for a fabulous recipe!

  9. By far, one of the best cookie recipes! The cookies have an amazing taste and texture. The molasses really gives them an extra kick

    1. Hi Mara, your cookies will be ok – they may just have a slightly different texture than intended.

  10. These were great! the first time i made oatmeal cookies and a total success. i chose this recipe cos it said ‘soft’, which is what i wanted and they really are – lovely and moist, chewy and with good oatmeal flavour.

  11. I have been married for 36 years. It has been a running joke for that long that my husband wants big fat chewy oatmeal cookies. I am a decent baker but could never make the cookies he requested! I constantly looked for recipes and tried literally 100’s over the past 36 years. My search is over!! This recipe produced exactly what he wanted…so I gave him the recipe and now he can make them himself

    Bernadette (Nova Scotia)

  12. Most Amazing oatmeal chocolate chip cookies Ever!!!!!!! Thank you!!!!!! Thank you!!!!!!! Thank you!!!!!!!!!

  13. I love this recipe! I followed it exactly and it turned out with 22 cookies! They were soft, chewy and delicious! I didn’t have a cookie scooper but I did have an icecream scooper which worked perfectly! I might also add that this is the first time I have ever attempted to make cookies! Thanks for Your recipe and Your directions!

  14. Me and my husband both loved these cookies! I followed the recipe exactly and they turned out really well. Nice and soft and chewy. I’ve used so many recipes from this website and I’ve always been impressed! Thank you for the great recipe.

  15. I’ve been a baker for as long as I can even remember remembering. My mommy had a baking business and I was her assistant. I’m 60, so to say, I’m VERY picky on my recipes, is an understatement. I’m in the middle of a move, and everything is packed. Chose this recipe cuz it was pretty much our recipe. It boggles the mind people try to make cookies healthy. Just eat less :). The only thing I did different was add a cup of coconut (sweetened, of course) cuz we are coconut freaks. Thanks for the recipe. Can’t wait to look through all your recipes.

Leave a Review!

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

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.