Chewy Oatmeal Chocolate Chip Cookies

Made with oats, butter, and brown sugar, you are guaranteed the softest and chewiest oatmeal chocolate chip cookies. 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

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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
  • 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 (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
  • 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


  1. Emerson Jeanne Monroe says:

    This was a delicious and easy recipe! It was amazing how easy they were!

    1. Need to cut back half teaspoon on salt. Ruined the flavor.

  2. Outstanding! I rarely come back and leave a review for a recipe. This is best oatmeal chocolate chip cookie recipe out there. Made these yesterday while we’re snowed in and they were fabulous warm from the oven. And equally as good this morning with my first cup of coffee for the day!

    1. I also made these yesterday without the molasses and they were very good. I put dried cranberries in mine.

      1. Mine spread out and got pretty thin. Any ideas why? I chilled for the minimum 45 minutes and used a cookie scoop so they were smaller. Only baked for 10 mins.

    2. These cookies were AMAZING. They make for a perfect breakfast or quick bite to eat if you have a little sugar crash.
      Here’s the modifications I did on the recipe : 2 Tablespoon of ground flaxseed, 1/2 of brown sugar (instead of white), and 1 more egg (Because the batter was too thick).

      Could we get the nutritional value for these cookies ? Thank you so much in advance ! {i love your recipes so much}

  3. Last batch is in the oven. I didn’t have chocolate chips so just made oatmeal cookies. This is the best oatmeal cookie I have ever baked! Absolutely delicious!!!!

  4. I made it chewy and taste so good thank you for this recipe.

    By the way, I added half a cup of flour & a cup of walnut crushed but I add 1/4 of butter still it turns out delicious.

  5. Delicious cookies, I have made them twice now and they taste great and are very chewy which I love.
    I could use some advice though, the cookies in your photos are much thicker than mine. Mine tend to spread out and get very thin, the edges brown quite a bit and the center looks mushy and raw. I followed the recipe to a T (minus the chocolate chips) and chilled the dose as instructed. Despite their funny appearance they still taste heavenly, but I’d love to know what I’m doing to cause them to spread so thin.
    Thanks in advance!

    1. Trina @ Sally's Baking Addiction says:

      Hi Alex! These tips should help for next time. Enjoy!

  6. Mine got a bit flat, but still delish!
    Should you throw them back in the fridge after making them into balls? I feel like maybe that may have been the problem.

    How come some of your cookie recipes call for both baking powder and soda, and others do not?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Lauren, we’re glad you loved these! You can certainly place the dough balls back in the fridge for a second chill, or you might find this post on 10 Guaranteed Tips to Prevent Cookies from Spreading helpful. It really depends on the recipe to determine when to use baking powder, baking soda, or both. Essentially, the reason for both is because sometimes you need more leavening than you have acid available in the recipe. We share more about the science behind it here. Hope you find these resources helpful!

    2. These were absolutely delicious! So glad I decided to make them.

  7. I tried this recipe last night and they turned out perfectly!

    The molasses actually made such a difference in taste, so glad I didn’t skip out on those! I would definitely refrigerate/freeze the cookie dough balls for 10 minutes before putting them on a tray to bake next time though, as they did spread just a tad more than I would have liked, but this was honestly the best batch of cookies I’ve ever baked!

    I never thought I was a good baker, but this was such a success, I will be trying out more recipes here! Thank you!

  8. Just made them this cold rainy morning, they’re o yummy.. I even had the molasses to use! I added small chopped nuts to mine! Yum!

  9. Did anyone else notice that the 3 cups of oats did not equal the 240 grams listed in the ingredients? I ended up going with the 3 cups since it didn’t look right at only 240 grams. I typically weigh all of my ingredients, but this one was off. They’re chilling in the refrigerator now so I’m excited to see how they turn out. Your website is usually one of the first places we go to for a baking recipe. Thank you!

  10. You guys NEVER disappoint!
    I left out the cinnamon (my mom to quote her exactly, “I do not like cinnamon in my cookies! BLECK!”) and they turned out delicious! I wasn’t sure about the molasses but if anyone else is feeling the same as I was, don’t worry, they don’t taste like it at all, it just leaves a nice little chew to the cookies. I was also surprised at the ratio of flour to oats, but the oats are just SO chewy and AMAZING, next time I’ma wanting some delici-o-so oatmeal chocolate chip cookies, I’m coming right back!
    (Also, my little sister who’s the pickiest eater I know asked for a second one, that is HIGH praise indeed)

  11. Wow. I am just making these as a selfish treat, it’s my birthday today. I never leave reviews for anything because, well, I’m just lazy I suppose but I actually had to this time as these honestly are the best cookies I’ve ever had/made. I used 1 cup chocolate chips and 3-4 raisins and wow. I am sneakily eating warm cookies while my kids have apple slices for their snack!! lol I am most definitely keeping this recipe forever! Thank you for making my birthday great!!! X

    1. Trina @ Sally's Baking Addiction says:

      So happy you enjoyed these cookies, Louise! Happy birthday to you!

  12. Sally, your recipes are always amazing! I’m about to make a cookie cake for my husband’s birthday. Since he prefers oatmeal chocolate chip, to regular chocolate chip cookies, I’m wondering if dividing the dough and baking it in parchment-lined 9-inch pans and then stacking into a few layers (like your cookie cake recipe) might work. Perhaps it’s too soft for all that? Would love to know.

    1. Trina @ Sally's Baking Addiction says:

      That should work perfectly, Sarah! Let us know how it goes.

  13. My boyfriend loves oatmeal cookies and while I’m a at whiz at baking most things oatmeal cookies have eluded me forever. Until now, that is. Despite a rather big mistake I made these turned out delicious. I accidentally doubled the molasses. ugh. They were darker in color and I would have preferred less molasses but they were still really good! Can’t wait to make them again with the correct amount of molasses!!
    Further, I’ve bookmarked only a couple of “recipe” sites and now that I’ve been bake here for several recipes this is now my favorite fave!! What a fantastic site–THANK YOU so much.

    1. Trina @ Sally's Baking Addiction says:

      So glad you’re enjoying our recipes, Vicki!

  14. So so good, better than recipe on oatmeal box. I used 1/2 regular & 1/2 instant oats (I was short of regular) and the recipe still gave results I was looking for. Husband wants these now as our favorite choco-chip cookies.

  15. Amazing cookie recipe! My family and I just love them! First batch, I followed the recipe to a T. Second batch, I added roasted chopped walnuts, and nutmeg! Super delicious! Thinking next batch might try adding in some chunky peanut butter!
    You must give this recipe a try! You can follow this recipe exactly or make it your own!
    Nothing beats coming in from the cold canadian winters and smelling and eating warm from the oven oatmeal cookies!

  16. Delicious cookies!
    The only thing I did was add an extra tsp of cinnamon as I had no molasses on hand.
    I do plan on using molasses the next time as it would completely add flavor. Cookies were still very good with extra cinnamon and wasn’t over powering. My husband loved these cookies. (Cookie dough was excellent also)
    I did baked them without refrigerating (hubby can’t wait 45 min) and the cookies did run flat. I just rolled them into balls with the recommended 3 Tbsp of dough.
    They were perfect!

  17. Correction***
    …cookies didn’t run flat.

  18. Dave Wallsteadt says:

    Made yesterday. Added tablespoon of honey . Came out pretty good for a rookie baker like me! Great recipe!

  19. Just made these and they were wonderful; I added 1 cup of chopped walnuts. My husband likes soft cookies so I’m sure this will be a keeper. Thanks!

  20. These were so good! I used an ice scream scoop to measure cookies, and they came out perfect.

  21. Absolutely LOVE this recipe. I have tried the highest reviewed recipes and they never turned out well until this one. The flavor is unmatched.

  22. I am about to make these, what does the molasses do and do I need to include that in the recipe? Are there any substitutes?

    1. it’s just adds flavor (like the cinnamon) if you don’t have it you definitely can leave it out!

  23. These were the best cookies I ever made. I enjoyed them. Thank you for the recipe! I used an ice cream scoop and it was just perfect! The 2nd time I made them I used all brown sugar. It was a delight also. I can’t express enough how much of a difference the molasses makes… at first I never imagined it in cookies. It gives it this amazing homey colour and feels to it. I love baking these. I make them after the online classes and it is the perfect way to take my mind off anything.

  24. loved this ! does anyone know how many calories one cookie would be?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Julia, so glad you enjoyed these cookies! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful:

      1. thank you !!

  25. Tabitha Lewis says:

    New keeper recipe for my collection. I was craving oatmeal cookies this week randomly, after a years of not having one. I wanted a chewy and rich cookie. This recipe was exactly that. I altered it slight, only because I was so excited I didn’t actually fully read the recipe. I scooped the dough into the cookies prior to cooling and cooled them individually for around 10-12 minutes in the freezer before cooking. Did not have time for long cooling period, but they turned out exactly as my craving hoped so I would do it again. They were good fresh and warm, but actually much chewier today.

    1. Trina @ Sally's Baking Addiction says:

      We’re so glad you love these cookies, Tabitha!

  26. Can I use gluten free flour instead of all purpose flour?

    1. Trina @ Sally's Baking Addiction says:

      Hi Mary, We haven’t tested GF flour in this recipe, but let us know if you do!

  27. This is a wonderful recipe to try! The cookies are soft and chewy and I love the taste, will surely make them again.

  28. These cookies were AMAZING. They make for a perfect breakfast or quick bite to eat if you have a little sugar crash.
    Here’s the modifications I did on the recipe : 2 Tablespoon of ground flaxseed, 1/2 of brown sugar (instead of white), and 1 more egg (Because the batter was too thick).

    Could we get the nutritional value for these cookies ? Thank you so much in advance ! {i love your recipes so much}

  29. Hands down, no joking, the best cookie we’ve ever made! Maybe that I’ve ever had! I didn’t have molasses and they still turned out PERFECT! Thank you for this easy to follow recipe!!!

  30. I love these cookies!! I do 2 tbsp molasses and 1/2 C applesauce….omg so chewy and delicious!! Thank you!!

    1. Forgot to say…1/2 C applesauce and only 1 stick of butter

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally