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

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

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

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

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

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


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. 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


  1. I probably should post a review after making this recipe 4x in a week. I changed the amount of sugar and made it ¾ brown, ¼ white, then 2 tsp of molasses. I also used ¾ tsp of salt instead of 1. Love the cookies!

    1. I made these cookies last night and had 4 cookies! We had a plate out and now all of them are gone my brother even had some for breakfast. This recipe is the best because it contains stuff that you naturally have in your house and it is a family favorite!

  2. Really Good. Made them last night, loved the texture both after baking and the next day. I left out molasses because I am #baking. If I made again, I would leave out a little of the white sugar, as they were just a tad too sweet for me.

  3. Hi so I can’t get into a store, have my 4 kids here with a sweet tooth, and am out of vanilla. What’s the worst than can happen if I make these cookies without the vanilla?

  4. I was delighted to see these called for molasses, as I have some, and absolutely love molasses. I made them about half the size indicated, and used dried blueberries instead of chocolate, and they are possibly the best oatmeal cookies I’ve ever had. Delicious!!

  5. These were delightful to make. I was surprised by the 45 minutes in the refrigerator, but they tasted wonderful and it seemed it added more texture. I did not use molasses because I did not have it, used some mini chips with the bigger ones and added nuts. This recipe will be used again and I am sure to try different variations!

  6. This recipe is helping us get by during times. I left the molasses out because we didn’t have any, and I was not about to brave the grocery store. They tasted great!! Love the addition of cinnamon.

  7. First of all, thank you for all the great recipes, they never fail to amaze me! But I do have a question. I only have tons of quick oats right now and was wondering if I could use those instead. Would be a good use if I could turn them into yummy cookies 🙂

    1. Hi Jay, Old-fashioned whole rolled oats guarantee a chewier cookie. If you use quick oats just keep in mind that because they are are thinner and more powder-y the cookies won’t have the same texture.

  8. Love this recipe! Like others…using this time to do what I love! They were gone in a day. Making batch number 2. Made it just like the recipe, but no molasses.

  9. I made these today and added a bit of coconut, omitted the molasses, and used semisweet and dark chocolate chips. They’re delicious!! Love the cinnamon.

  10. I have never posted any substitutions on a single recipe ever from you, because you are perfection. I made these couple of swaps tonight based on a) what I had on hand and b) the fact that we are going to be home for the foreseeable future and some whole grain baked goods might not be a bad addition to the rotation. They are obviously not as amazing as the original recipe (hello AP flour!), but it would be impossible to be mad at these:
    1 and 1/4cups whole wheat flour
    2 teaspoons ground cinnamon
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup salted butter, softened
    1 1/2 cup Demerara sugar
    1/3 cup half & half
    2 large eggs, at room temperature
    1 tablespoon pure vanilla extract
    3 cups old-fashioned whole rolled oats
    2 cups semi-sweet chocolate chips

  11. I have been searching for a recipe that is similar to “Dad’s” oatmeal cookies. And i found it! LUV this recipe! Soft, chewy, chocolatey, and delicious! 🙂

  12. Hi from Thailand, want to do your recipe but don’t want to eat the lot in a day or so. Can these cookies be frozen?
    Many thanks, Merv

  13. What do you do when you are self-isolating? BAKE :-)!!!

    Thank you for this recipe! What delicious cookies! I made a double batch yesterday with dark chocolate chips and walnuts. 1/3 were frozen, 1/3 were given to our neighbor, and 1/3 are quickly getting into our bellies! Haha! So yummy

  14. Hi Sally! I was so excited to finally bake these, but I just realized I only have salted butter. Can I use that, or would you recommend unsalted only?

    1. You can definitely use salted butter here. No need to reduce the added salt (it won’t make a huge difference), but you can if you wish– to 3/4 or 1/2 teaspoon.

  15. Hello, I am so excited to make these cookies tonight! I don’t have molasses, can I substitute with raw honey? Or should I leave it out all together?

    1. You can simply leave out the molasses– no need to replace with anything. If you’d like, honey or maple syrup would work.

  16. SO GOOD! I put in a bit less chocolate chips and I skip the molasses usually and they’re still amzing!

  17. These. Are. AMAZING!!!!
    I truly adore Oatmeal Cookies, but my boyfriend (who is German and has never heard of Oatmeal Cookies before) didn’t quite believe me when I raved about how good they are (I guess the word “oatmeal” kind of scared him off, just sounds too healthy… 😉 ). So I decided to prove him wrong and made some for him using this recipe… And they turned out absolutely perfectly! Thick, chewy and sooo flavorful!
    Oh and my boyfriend? He ate nearly the entire batch by himself… He absolutely loved them and even said they are probably the best cookies he has ever had. HA!

  18. My cookies has a weird baking soda aftertaste. Any thoughts on how to fix it? I still have 2/3 of my dough in the fridge. I did only put 1 cup of mini chocolate chips rather than the full amount.

    1. Hi Allie! You can use whole wheat flour instead of all-purpose flour. The cookies will taste a little hearty/dense.

  19. Being in isolation I’m trying lots of new cookies. Just made these and my husband loves them. I didn’t have molasses. I added nuts. Made 36 cookies and baked them for 11 minutes. Will definitely make them again.

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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