Soft & Chewy Oatmeal Chocolate Chip Cookies

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Also try my soft & chewy oatmeal raisin cookies.

Happy National Chocolate Chip Day!

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

Yes, that is a real holiday. And yes, we’re obviously taking it very seriously. Because in our baking addicted world, it’s the most important day of the year.


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

Do you remember celebrating together 4 years ago? Feels like centuries ago considering all we’ve baked together in the meantime. If you go back, though, you’ll see that a few days before National Chocolate Chip Day 2013, I shared what is now the most popular cookie recipe on my blog: chewy chocolate chunk cookies.

I have the recipe memorized; it’s forever impacted in my brain. I also have battle wounds showcasing my love for that very recipe: a burn on my wrist from handling a baking sheet full of the chewy chocolate chunks. I call those baking tattoos. And I secretly love that scar!

But here we are in May 2017 and 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 (uh, no shame!), brown sugar, a touch of molasses, a dash of cinnamon, and… you guessed it… a bucket of glorious chocolate chips.

Start preheating your ovens!

Oatmeal chocolate chip cookies on

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

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. (Only 4 more months until published, woohoo!) 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 vanilla cupcake recipe which you can try about 100 different ways. And then some.

If it ain’t broke, don’t fix it.

What makes this oatmeal cookie the best of the bunch, though? Lots.

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

Slow Bend, Chewy Goodness, Ultra Soft

↑ ↑ These are the three characteristics I look for in oatmeal cookies. My 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. Remember discussing slow bend a few months ago? To be honest, this is what makes a regular oatmeal cookie a really great oatmeal cookie.

We’ll start with a cup of butter. (no one said it was national I’m-on-a-diet day.) These are supremely buttery oatmeal cookies and because of all that delicious butter, we need to make sure we’re chilling the cookie dough before baking. Not too long– about an hour. Without the time in the fridge, your cookies will overspread. Speaking of– did you see my Insta story last week with the great cookie spread? That’s because I didn’t chill this exact cookie dough.

We’ll use mostly all brown sugar to sweeten. More brown sugar than white helps guarantee a softer, more moist, and chewier cookie– not to mention, a more flavorful base. Adding to that flavor is a Tablespoon of molasses. The molasses is an optional ingredient, but 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.

Thick old-fashioned whole rolled oats, not quick oats, guarantee a chewier cookie. Quick oats are thinner and more powder-y. You don’t reach the same texture.

And, finally, 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.

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

My last 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.

Let’s watch to see how they’re made:

Soft & Chewy Oatmeal Chocolate Chip Cookies


  • 1 and ½ 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
  • ½ cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 Tablespoon unsulphured or dark molasses1
  • 2 teaspoons pure vanilla extract
  • 3 cups (240g) old-fashioned whole rolled oats
  • 1 and 3/4 cups semi-sweet chocolate chips2


  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. Scoop 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!

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. 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.

Recipe Notes:

  1. 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!
  2. 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!

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Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | Measuring Cups & SpoonsSilpat Baking MatCookie Sheet | Cooling RackSally’s Cookie Addiction Cookbook

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


  1. Hi!
    I was wondering what the texture/consistency would be like if I didn’t chill the dough for over (I was thinking of chilling it just for 10-15 mins) and if I didn’t add the molasses (because they don’t sell molasses where I live!). These cookies look great and I really want to bake them as soon as possible!

    1. Hi Emma! The cookie dough will over-spread, so I do recommend chilling in the refrigerator a little longer. You can leave out the molasses 🙂

  2. Have you tried using white chocolate chips instead? Curious how that would alter the taste of the cookie! I looooooove White chocolate almost as much as oatmeal.

    1. Hi AJ! I made them with white chocolate chips, dried tart cherries, and toasted cashews. I replaced the cinnamon with pumpkin pie spice and they turned out delicious! Everyone I’ve shared them with has liked them, even those who “hate” oatmeal raisin cookies (I have several family members in that camp).

  3. Amazing recipe!!! Love it. For one extra addition: I use coarse grain sea salt as opposed to a more granulated version and this gives a few bites per cookie a subtle sweet, salty, and spicy balance. I think it gives even further depth to an awesome recipe

    1. Hi Cindy! You can press this cookie dough into a baking pan to bake cookie bars, though I’m unsure of the best size to use. This is a lot of dough so I’m guessing 9×13. Let me know what you try!

      1. Hi Sally!
        I used a foil lined, 9×13 inch pan, and they turned out great! Love the molasses and cinnamon!! I baked them for about 35 minutes but probably should have pulled them out at 32. Thanks for another incredible recipe…now I have to try your new oatmeal chocolate chip peanut butter cookies!!!!

  4. These cookies are amazing! I baked them with my two-year-old niece and they were super simple and delicious! Everyone couldn’t stop eating them! They were very full of flavor! I would most definitely make these again!

  5. Hi Sally!
    If I wanted to use a medium scoop (purely because I don’t have a large one and I’m too lazy to go get one at the moment) how much would I reduce the baking time by?


  6. Hi Sally! I made these cookies and while the flavor was delicious, I was personally unhappy with how they turned out. The cookies spread a lot! I tried making them initially with Kerrygold butter and then I read that perhaps the issue was the European Butter. So then I used Challenge and had the same result. I tried freezing the scooped dough, thinking that they spread too much because of the butter being too softened, but got the same result (I literally took them straight from the freezer to bake). I also tried baking them at 325 degrees in case the oven was too hot (today’s a hot day at 91 degrees!), but then I had to add 2 minutes. Any help?

    1. Hi Melanie! Thank you so much for trying my recipe and I’m so sorry you experienced trouble. I recommend adding 1/4 cup of flour. This will help soak up more of the butter. Make sure your butter is cool to touch, especially if baking on a hot and humid day.

  7. Hey Sally! I just made these cookies and WOW. They were easy to do, I’m sad that I didn’t have the full ingredient list for the full batch! I halved the recipe since I only had one egg and half of the oatmeal. I subbed a little extra flour for the oatmeal I was lacking but otherwise I made them just as you suggested. They smelled amazing and tasted so good. The molasses added a nice extra flavor to them. I thought they were perfect. Thank you for sharing your wisdom with us. I enjoy your blog immensely!

    1. Hi Mara! This chewy oatmeal chocolate chip cookies recipe yields more cookies. They’re also a little chewier and more buttery.

    1. Hi Denae! These cookies are extremely chewy as is. Give them a try! I don’t recommend swapping the creamed butter out for melted butter.

  8. Hi Sally! I’ll bake that cookie today. I’ll skip the molasses for the meantime. I’m hoping that everything will go fine as I’ll start selling this on Christmas ☺️✌ Wish me luck!

  9. Hi! I love your recipes and your blog which explain clearly your baking process 😀 Perhaps there could be baking videos?
    Anyway, I followed your above recipe, minus the molasses and cinnamon. It turned out to be more crispy, with a slight soft centre than soft & chewy. It is still good, but just wondering what seem to be the problem here?

    1. Hi Aya, The molasses is an optional ingredient, but 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.

  10. I just made these cookies and added 3/4 cup of shredded coconut and omitted the molasses l. They’re delicious but I can taste an aftertaste of making soda. I’m wondering if 1tsp is too much? I followed the rest of the recipe to a “T” -( the baking soda was a brand new container from m Trader Joe’s)

  11. Hi Dana,

    I made these today for a cookie walk at church tomorrow! They turned out perfect. I made the a little bit smaller for more cookies, but really are the perfect size!

  12. Hi Sally! Thank you for the delicious recipe! I’m 100% team oatmeal chocolate chip cookies and 0% oatmeal raisin cookies I made these cookies tonight and my cookies spread too much and were paper thin. I chilled the dough for 1.5 hrs in the fridge too! After the first batch spread like crazy I then froze my cookie dough balls for an hour to see if that helped and it did but only slightly. What do you think I did wrong? Or how can I make these and end up with a thick chewy cookie? Taste is great but I’m super bummed with the appearance

      1. Thanks Sally! I am thinking maybe I overbeat the dough at some point. *sigh* Next time (if there is a next time *fingers crossed for a no*) I will try the mid-baking reshaping tip!

        Thanks for everything! 🙂

  13. I must commend you on a great recipe, I’ve baked the box top version from Quaker Oats for years and these cookies turned out better than I can remember. The only difference between the two that I could tell is the extra butter and brown sugar.

    I split the recipe in half, oatmeal and rasin and oatmeal and chocalate chips, ( I used Ghirardelli milk chocalate chips). The last batch out of the oven I put a few chocalate chips on the oatmeal rasin and additional chips on just the oatmeal chocalate, so four different versions, (finsing purposes of course).

    I did not use molases for anyone reading.

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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