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!

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

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!

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

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 cookies on sallysbakingaddiction.com

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.

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

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.

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

Oatmeal Chocolate Chip Cookies Video

Let’s watch to see how they’re made:

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

Print

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

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

  • 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*

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. Special Tools: KitchenAid Stand Mixer, Measuring Cups & Spoons, Silpat Baking Mat, Baking Sheet, Cooling Rack, and Sally’s Cookie Addiction Cookbook
  2. Make Ahead & Freezing Instructions: 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.
  3. 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!
  4. 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

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

451 Comments

Comments are closed.

  1. Karen Blander says:

    Wayyy too much salt. Retested the recipe with half the salt and it was perfection.
    Another fab recipe from Sally 🙂

  2. Shawnna Clement says:

    Delicious! I used quick oats and omitted molasses because I didn’t have any. I will definitely be making these again. Thank you!

  3. THANK YOU!! Finally a perfect recipe. Followed your recipe to a T. Turned out perfect. The best oatmeal chocolate chip cookies! Thanks again

  4. Angela Mazzullo says:

    Hi. Do I need to reduce the chocolate chips if I add walnuts? Thanks!

    1. Hi Angela, I recommend keeping the total amount of add-ins to 1 and 3/4 cups. You could try 1 cup of chocolate chips and 3/4 walnuts, or any other combination totaling 1 and 3/4 cups.

  5. I am a big fan of all your recipes. I follow your recipes to the core. Everything turns delicious. I did a little change in this , I added half cup stevia instead of granulated sugar. The cookies turned delicious and my family loved them. Thank you sally!

  6. The oxo cookie scoop has been getting terrible reviews (springs breaking). I’m having a heck of a time finding a large cookie scoop that is more reliable and won’t break on 1st-5th try. Any recommendations? I’m planning to make these this Sat 6/20 for Father’s Day so I need to buy a good scooper either today or tmrw.

    1. Sharon Lorenzo says:

      Years ago I purchased pampered chef scoops and they have lasted.

  7. I made these the other day and they are very delicious and soft. I highly recommend them. I didn’t have molasses so I skipped that, but will definitely make this again.

  8. We are in love with this recipe!! What type of whisk do you use for mixing the flour, cinnamon, baking soda and salt together? Also, you mention rolling the dough if chilling it for longer than a few hours. Are we supposed to roll with a rolling pin? I’d think it’d be hard to use the cookie scooper with rolled out dough. Thank you!

    1. Hi Shannon, I just use a hand held whisk for the dry ingredients. Do not roll out this dough with a rolling pin – after the dough is mixed together simply cover the mixing bowl and place it in the refrigerator to chill. Then you can use a cookie scoop to scoop the chilled dough (or roll into balls with your hands) right out of the bowl.

      1. Are you using a stainless steel BALLOON WHISK to mix for dry ingredients? My silicone coated balloon whisk seemed to catch some of dry ingredients and not do a great job. Not sure if it’s metal under silicone.

  9. Followed to the measure but added 3/4 c raisins and a hint of walnuts. I was worried adding the additional ingredients would dry out the cookies but thank goodness there were prefect.
    I baked 11 minutes to ensure they would not be too dry. This is one of the best cookies I’ve ever baked; doesn’t hurt that oatmeal raisin is my favorite cookie. Thank you so much Sally. Definitely a keeper.

  10. Thank you for this recipe. I’m going to sell these oatmeal cookies. Btw, is there nutritional facts for this recipe?

    1. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  11. Helen Manbeck says:

    Not sure what I did wrong but the cookies looked great when I took them out of the oven but as they cooled they went flat. All my ingredients were fresh so I’m not sure what happened. I did refrigerate my cookie dough for four days before baking. They still tasted good but they didn’t look very attractive…

  12. These were soft and chewy! I will definitely keep this recipe.

  13. Oran Henshaw says:

    Delicious! I really enjoyed these cookies

  14. I have the dough in the fridge now! Only refrigerating for 45 minutes. I added, raisins, nuts and choc chips! Molasses & cinnamon! The dough is SO GOOD! I probably added too many nuts…..We will see!

    1. I want to make your Oatmeal cookies….but what do I do with hard light brown sugar to soften it so I can pack it into a measuring cup? I don’t have any chocolate chips or nuts…Can I use dried cranberries and raisins?

      1. Put a bread crust on top of your brown sugar to keep it soft. It hardens and keeps the brown sugar soft over a long time.

  15. The taste is amazing but no matter what I did they were flatter then a bad pancake. I refrigerated the dough overnight. I tried baking at 350 degrees and 375 degrees still flat.
    They just about lost all shape.
    Please advise as I really want this to be my favorite recipe but….they do not present nicely

    1. Hi Gloria! So glad that you tried and enjoyed these cookies and I’m glad to troubleshoot to help you get thicker cookies. Make sure that the cup of butter isn’t too soft. Here’s a post I wrote all about proper room temperature butter— it is KEY in cookie making. I also have this tutorial for how to prevent cookies from over-spreading if you’d like to read further. My #1 tip, however, is to add 3 Tbsp of flour to the dry ingredients. A little extra flour will soak up the butter and keep the cookies from spreading too much.

  16. Made half a batch of the oatmeal cookies. But I cut the brown sugar to slightly less than 1/2C & omitted the granulated sugar. Replace 50% of the butter with applesauce. The cookies turned out to be amazing. I made some choco chip oatmeal and some raisin walnut oatmeal cookies. My kids love choco chips but I really like raisin walnuts. The sweetness is just nice for us with the sugar cut by half.

  17. Forgot to rate the recipe. Defintely 5*. Sally’s recipes are my favourite!

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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

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