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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. My peanut butter cookies have inspired quite a few spinoffs, too!

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

Print
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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 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

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!


Ingredients

Scale
  • 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*

Instructions

  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.

Notes

  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. Read my tips and tricks on how to freeze 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. I am a regular baker, and adore so many of your recipes! I love the flavor of this cookie, but I can’t make this recipe without the cookies seriously spreading. I haven’t had any issues with any other recipe, except this one. What am I doing wrong here? I followed the recipe verbatim and definitely know how to properly cream butter. Any tips would be amazing so I don’t have to give up on this one!

      1. Hi Michelle! Thanks so much! It was pretty warm here yesterday but we do have air conditioning. I left my room temp ingredients out for several hours (because I didn’t before and assumed that was the issue) and chilled the dough for about an hour. I also re-chilled before batches. Still the same result. Sigh.

    1. I made these today too and the same thing happened. I think 3tbsp is just too much batter per cookie! Tried 2tbsp and got better size cookies.

  2. I feel like 3 tablespoons is way too large of a measurement after watching the video. But other than that, cookies tasted amazing and turned out so sweet and chewy. Thank you!

  3. I love this recipe! How do we store them in the freezer? I want to make them and freeze them and have them for a party 2 weeks from now.

    1. Hi Kate, here are the freezing instructions (always found in the Notes section of the recipe card in every post): 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.

    1. Hi Patricia, if you are unable to use parchment paper or silicone baking mats, you can bake the cookies directly on your baking sheet. Once baked, you’ll want to promptly remove them from the sheet after they have slightly cooled to ensure they don’t stick to the sheet.

  4. I suck at baking with that being said I decided to make these cookies and I’m glad I did. I kind of winged it didn’t seem moist enough I added a second stick of butter because let’s face it butter is a fix all after the second stick of butter the consistency looked as was suggested. I forgot to chill before cooking the excitement was too much they went right into the oven I didn’t see any cookies overly spreading like others commented they came out perfect thank you for sharing the recipe I definitely subscribed to the email updates or whatever.

  5. Yum! I adapted these for a gluten free family member by swapping the 1.5 cup all purpose flour for 1 cup brown rice flour and .5 cup almond flour. I am sure they would work with a gluten free blend flour like cup4cup or 1:1. I also used part chocolate chips and part M&Ms.

  6. This is my third time making these cookies and every time they come out perfect. I missed the part about if I did not have molasses to leave it out of the recipes so I added Maple syrup. It’s still turned out delicious and the touch of cinnamon is perfect. I have saved this recipe and will make this every time I have the urge thank you so much.

  7. Like others have said, these spread so much! I chilled my dough for nearly 2 hours but my cookies came out flat & super spread out. They’re definitely chewy, but they almost fall apart with how chewy they are. Additionally, there’s just something off about the flavor.

    I bake frequently & have been doing so since a very young age—I know to follow the recipe the first time, spoon & level, weigh ingredients, etc. However, the measurements in this recipe seem a bit off…only 1.5c flour?! If you want to tinker around so these don’t spread so much & have a better flavor, great! But I will be finding a difference recipe for my next batch.

    1. Hi Little, so sorry to hear you’ve been having troubles with your cookies. The 1.5 cups of flour is correct because we are using 3 whole cups of oats – be sure to use old fashioned whole oats and not quick oats. It’s possible that your butter was perhaps too soft, which is usually the culprit for overspreading cookies. Here is more on what room temperature butter really means, and here are 5 tips to improve your next batch of cookies — see #2 there for more on how to prevent excess spreading. Let us know if we can help troubleshoot further, and we appreciate you giving these a try!

  8. This recipe sounds amazing, I adore cookies!! I am new to high altitude cooking and think I had better be sure to get this one right! What would you do differently for high altitude?

    1. Hi Can! I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

  9. Hello! I’ve made this recipe several times and it consitently comes out great! Nice flavour and texture.
    Just wondering if I can substitute coconut oil for the butter in this oatmeal cookie recipe and if yes, would I use the same amount.
    Thanks very much!!
    P.s. love all of your recipes that I’ve tried, you are my go-to site!!

    1. Hi Franca, We haven’t tested it with this exact recipe but it should work, obviously the flavor will be different. Let us know if you try it!

      1. Hi Lexi, thanks for your quick response!
        I did make the cookies using 1 exact cup melted, and cooled coconut oil and the cookies came out very good! Both my husband and son loved them. The coconut oil did not change the texture of the cookie and there was a very slight hint of coconut flavour, which we all really enjoyed.
        Since I was using melted coconut oil, and a little concerned about the cookies spreading too much while baking, I kept the dough refrigerated a little longer and throughout the baking process. The cookies were perfect!
        Thanks

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