Chewy Oatmeal Chocolate Chip Cookies

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

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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 (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


  1. Love this recipe! Easy, and a crowd pleaser! I will definitely use this again.

  2. Jovan Reyerson says:

    This is an amazing recipe! The cookies lasted only a few hours in my house! Thank you for making me look good 🙂 !

  3. nick ethier says:

    Great recipe, easy to follow and turned out very well. Very tasty even with 1/3 of the sugar removed. Added some banana and substituted 1/2 cup of buckwheat flour without any issue.

    1. Hi; did you reduce the white sugar or brown sugar as well? thanks

  4. My kids love these cookies ! If I want to add chia seeds , how should I modify the recipe ? Can I add it without changing anything ?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Cindy, so glad these are a hit with your kids! You can certainly try adding a few tablespoons of chia seeds if you’d like. No other changes should be necessary. Let us know how they turn out for you!

  5. The first batch was SO good!! Absolutely amazing!! But then I tried them again and the came out all flat and very thin! Please help! I would love to make them again!

    1. Trina @ Sally's Baking Addiction says:

      Hi Emily! These tips should help for next time. Thank you so much for making these cookies!

  6. chris manzanares says:

    I don’t buy brown sugar, have always used the organic white from Costco. 7/8 c and 2 T molasses. Works fine just be sure ingredients are at room temp.

    1. Hello quick question… Can I use quick cooking oats? Recipe looks wonderful, I’d like to make them for my daughter.

      1. Trina @ Sally's Baking Addiction says:

        Hi Michelle, you can, just know that the texture will change because the quick oats will absorb more liquid. The cookies won’t be as chewy.

  7. Very good and so easy to make

  8. Amazing cookies! They really hit the spot.
    I use regular Quaker oatmeal and it is perfect! (My kids don’t like the texture of whole oats) not dry at all.

  9. Linda Pressman says:

    I liked them very much. Taking them to friends tomorrow. Hope they will enjoy them, too!

  10. This is my go to cookie recipe .. simple and delicious! I have two questions… mine doesn’t spread or flatten like the photos & I don’t know how to make them like in your photos and can I use just old fashioned whole grain oats as well? Thanks so much!

    1. Emma baranowski says:

      that happened to me a couple months ago when I was making cocalte chipcookies. and what made mine go flatter was to add a bit more brown sugar! hope this helped

  11. I just created a batch of your cookie recipe and they’re epic. Super delicious, chewy on the inside and crispy around the edges.

  12. Good but the molasses made them a little bitter. Seemed like it needed fewer oats, perhaps 2.5 cups.

  13. Ok, so I’m giving this a 5 star because these are DELICIOUS!! I need to double the batch next time. We ended up putting butterscotch chips in because that is my family’s favorite. My only thing is… I can not make a fluffy cookie if my life depended on it (and never have been able to). WHAT AM I DOING WRONG?! I live at about 850ft elevation. I followed this recipe to a T and they turned out flat. SOMEONE HELP!!! I really want a fluffy cookie! They were still devoured so I’m making a second batch tonight because the 4 cookies I ate yesterday just weren’t enough!!

    1. Trina @ Sally's Baking Addiction says:

      Hi Sashby, here’s some tips for keeping cookies from spreading and cookie baking tips that should be helpful for you. Thank you so much for making these cookies!

    2. I always add a bit more flour by “feel” to keep them fluffy. Just don’t add too much. Dough should barely stick to fingers

  14. Family said these are the best oatmeal cookies they’ve ever had! Amazing recipe and instructions are detailed and thorough. We’ve done several versions with chocolate chips, raisins, and dried cranberries and all were fantastic. I love being able to make the cookie dough and refrigerate and then freshly bake a portion when we’re ready for them. Thank you!

  15. What would you recommend to substitute out the butter and how much? I’m thinking unsweetened apple sauce or avocado. Trying to cut fat…

    1. Trina @ Sally's Baking Addiction says:

      Hi Hannah, we haven’t tested any replacements for butter in this recipe but let us know if you do! 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 without butter.

      1. Thanks so much for a quick reply! Just baked them. With 1/2 cup unsweetened applesauce, they’re still pretty good. Thanks for your suggestion to look for a recipe without butter!

    2. Melinda Barfield says:

      Hi Hannah,i haven’t tried this recipe without butter ,but I have used coconut oil in place of butter, especially if the recipe calls for unsalted butter.Sometimes I use half butter/half coconut oil.

  16. These are amazing. I will make them many times I am sure! So flavorful and chewy.

  17. Hi Sally!

    First off, I’d like to say that these cookies are absolutely stunning. I didn’t have molasses on hand (and quite frankly, was far too lazy to venture out to get some, LOL), but they were still incredible. I think they are even better the next day!! And, the family agrees-a home run!

    I do have a question, though! I found that these cookies spread quite a bit in the oven. I was curious to know what might have been the reason. I let them chill for a little over 45 minutes. I also used (what looked like) more finer cut oatmeal. I’m guessing it was either the type of oatmeal used, lack of additional chilling, or that I made the scoops a little too large?? Either way, they are phenomenal, and are still so soft and chewy!

    Looking forward to hearing your thoughts.

    Thank you so much!


    1. Lexi @ Sally's Baking Addiction says:

      Hi Julian, we’re so glad you enjoyed these cookies! As for the spreading, was your butter perhaps a bit warmer than room temperature? That is often the culprit for overspreading cookies. Chilling for longer will also help. We share all about ways to prevent cookies from spreading in this blog post on 5 Ways to Improve Your Next Batch of Cookies — hopefully you find these tips helpful for next time!

      1. Hi Lexi!

        Thanks so much for your response! And, you are probably correct. Getting butter to the correct temperature is always complicated! Lol!

        I appreciate all of the links! And like I said, these cookies were still to die for!!! I only got to snag a few, as the family devoured them all… 🙁 :p. The recipe is a keeper!

  18. most amazing cookies … OMG! Love: saved and shared! Cheers! Donna

  19. Hi Sally,

    These cookies are great and easy to make, but for some reason they never flatten or spread out. I followed all the steps exactly. What can be the reason?

  20. Lauren irvin says:

    These are delicious! You can even throw the oats in a food processor to give the cookies a nice texture without the whole oats. I love oat cookies like this.

    1. That would defeat the purpose of her cookie recipe. Use the oats as is, that’s what makes the cookie Chewy

      1. I found that with the butter, brown sugar and molasses in the cookie they were just as delicious and chewy. The key is to not over bake. The oats still maintain tons of moisture in the cookie. It’s just a preference, but if you like your oats whole then please keep them whole.

  21. Thank you so much for adding GRAMS, helps SO MUCH. instead of searching for cup of sugar to grams :p hehe!!!

  22. Mindy miller says:

    I followed every detail, I watched your video on how to properly soften butter, I baked at 335 oven for 13 minutes. Removed them from the oven when the edges Turned brown and let sit for 5 minutes before removing from pan. OMG THESE ARE THE BEST COOKIES EVER! Thank you for all your baking tips!

  23. I’ve made these a few times and had to come back to leave a review. I think it’s the perfect recipe. I absolutely suck at making cookies, but still managed to get one of the best tasting cookies ever.

  24. Another Sally recipe, another smashing success at my house. These cookies came out PERFECT. Followed instructions to a T.

  25. Can you make them smaller and reduce cooking time?

    1. Lexi @ Sally's Baking Addiction says:


    2. i used a small scoop and baked em for 12 minutes flat. turned out great.

  26. Esther Sims says:

    I followed the recipe as written. It calls for 3 cups of old-fashioned whole rolled oats which I bought. It also says 240g. I measured the 3 cups and then weighed it. It weighed 298 g
    not 240g. 50g less is a lot. I thought I should use the weight, not the 3 cup measure.
    I made the dough last evening and refrigerated it overnight. I baked the cookies and I believe they definitely needed those additional 50g of oats. Help please

    1. Trina @ Sally's Baking Addiction says:

      Hi Esther! How are you measuring your oats? We always recommend the spoon and level method to avoid over measuring – that may explain the difference in weight you found. Measuring by weight is always the most accurate. If your cookies were spreading with the correct amount of oats, there may be other explanations – check out our post on how to keep cookies from spreading for next time. Thank you so much for giving these cookies a try!

      1. Esther Sims says:

        Thank you Trina. I use an OXO scale to weigh any ingredient where the weight is given. I did use the 240g of oats and went back and read how to keep cookies from spreading. Another 2 tablespoons for flour would have helped, but the dough was refrigerated and quite hard and I have no idea how to add add’l flour at that point.
        I do appreciate your quick response and I will make a note on the recipe to add the additional flour before refrigerating.

  27. Love this recipe! It’s crispy and soft and chewy all together. I have used the same Quaker recipe for ever, but this one is better and my new go to. I made it exactly how it is written.

  28. this recipe is awesome. tried it twice, the ist one using steel cut oats and the 2nd one using instant oats with less sugar, both turned out great and are able to retain it’s shape. used maple syrup instead of molasses coz that’s all i got, They came out chewy and soft. My son loves this recipe so much thats why im making another batch.

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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