Soft & Chewy Oatmeal Chocolate Chip Cookies

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!

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

Happy National Chocolate Chip Day!

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 sallysbakingaddiction.com

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 chip 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 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 sallysbakingaddiction.com

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

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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:

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 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 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. 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!
  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, Cookie Sheet, Cooling Rack, 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

208 Comments

  1. I have been craving for big, chewy oatmeal cookies all week!! I’ll be making this tomorrow! Thanks, Sally! 

  2. No better way to celebrate such a special day than with these mouthwatering cookies!!! Planning on making these today!

  3. I have the dough chilling in the fridge right now! Plumped for some raisins too for the chew! If the dough is anything to go by these are going to be delicious. Super easy and cinnamony. Thanks Sally!

      1. These were PHENOMENAL. So perfect! Hard to give away. Love love love. We don’t really use molasses in Ireland so I skipped that but used light muscovado brown sugar instead of half of the soft brown sugar to make them moister. Amazing! Thank you!

  4. Sally, all of a sudden I can’t open the links you are posting and I haven’t seen anyone else post anything about having trouble with it. Maybe its my computer??

    1. The links to other recipes on my blog? Or links to things outside of my website? Which exact links are you referring to? Let me know so I can look into it ASAP! 🙂

      1. Sorry! I can pull up the links to references on your site like the chocolate chip cookies, but like the large cookie scoop and measuring cup it will say New Tab but won’t load anything. Thanks for your help! I know your busy!!

  5. I will choose chocolate chips over raisons in oatmeal cookies any day.  Well both are delicious, but I’m always team chocolate.  Can’t beat a classic oatmeal cookie.  I’ve never tried it with molasses though!

  6. These cookies look yummy and I can’t wait to try them.
    I am curious…did something change regarding printing/saving your recipes?
    In the past when I click print, a printable one or two page version pops up and I then save it…as a pdf… to a file on my desktop.
    Today when I clicked on “print recipe” an enlarged version of the entire  post…11 pages… popped up with a note that the ads would not print. I ended up scrolling through to the actual recipe and saved just pages 9&10. Is this some kind of glitch in the system?

    1. Yep, I am aware and we are working on that coding error to get the PRINT button to work like it used to. Sorry about the inconvenience 🙂

  7. Hi Sally! These look awesome & I can’t wait to bake these! I love oatmeal cookies! When I clicked the print button it didn’t pull over into the usually printer friendly format like your other recipes. It’s wanting to print the entire page…just FYI. Have a great day!

  8. Hi Sally!  First of all – congratulations on the announcement of your little one on the way! I’m a big fan and have been following your baking forever, but it’s my first time posting so wanted to say congrats ☺️

    I’m so excited to kickstart the week with this amazing recipe! Before I try it out though, I have a question regarding dough chilling, that I have never quite figured out the answer to. When I bake cookies, I have sheets that only have space for 6 cookies at a time. After chilling my dough, taking it out and scooping onto the pan, is it best for me to return the rest of the dough to the fridge until I scoop my next round, 15(ish) minutes later? I’ve had issues in the past with each round of cookies spreading differently because I wasn’t sure what to do. Neither method I’ve tried has been overly successful, both leaving the dough out OR re-refridgerating it, so I wanted to get your expert opinion on the best way to go about it.

    Thank you in advance! 

    1. Hi Kat! How about scooping/shaping all the chilled dough at once, baking 6 and refrigerating the rest during the bake time. You can also try refrigerating those scooped balls for only HALF of the bake time of the previous batch. Does that make sense? That’s usually what I do.

  9. This is silly, but when I read that you don’t usually use a cookie scoop my brain did the whole screeeeeech to a stop like in old cartoons. How do you get perfect cookies without using a scoop? I am genuinely intrigued. I will admit – I have kind of already made this recipe before. Your oatmeal cookie recipe is my favorite of all your recipes. I have subbed out chocolate chips when I didn’t have raisins in the pantry. So I know for a fact this will be bomb. I like the mini and regular chip theory too!

    1. Haha screeeeeeech! It’s true. I just use a spoon and manually roll the cookies with my hands. I like shaping chocolate chip cookies myself. In fact, I’m going to chat all about cookies and cookie dough in my next Facebook Live video on Wednesday at 1pm ET!

  10. I LOVE oatmeal cookies – I feel like they’re totally underrated in the dessert world, surpassed by anything with frosting, m&ms or that aren’t as “wholesome” looking. Oats mean they’re healthier than a regular chocolate chip cookie, right? Right 😉

  11. Same question as Kerrie!! I was wondering why you don’t use a cookie scoop for chocolate chip cookies?! I realize this is a small point, I’m curious.  Also, a big, huge thank you for brightening up my Monday! This wonderful cookie recipe and stunning pictures put a smile on my face! 

    1. Haha! Well, there’s no real reason but I just prefer to use a spoon and manually roll the cookies with my hands. I’m going to chat all about cookies and cookie dough in my next Facebook Live video on Wednesday at 1pm ET!! I’ll roll some so readers can see 🙂

  12. I am so excited to make these!!!! I adore oatmeal cookies, and everything on your blog, so this is sure to be good!!
    It’s exams and I’ve been stress baking every few days, and bringing baked goods up to campus for my friends as we revise… and I’m pretty sure I have everything to make these cookies!!

  13. My brother doesn’t like raisins, so as kids we’d regularly swap the raisins for chocolate chips in my mom’s oatmeal raisin cookie recipe. These cookies look incredible, and I can’t wait to give this recipe a try (and share it with my brother)!

    xx Allison

  14. These look wonderful as cookies but I was wondering if these could also be baked as a “bar” type cookie. Could you bake them in a 9×13″ pan instead?? I am always looking for bar cookie recipes to use at our church receptions and these sound perfect if they can be baked in a large pan instead.

  15. Thank you for including in the notes that we can leave out the molasses.  My husband swears it gives him trouble; however, we have swapt out chocolate chips for raisins in the past.  He loves your recipes.

  16. Baked these today for my private piano and flute students to celebrate National Chocolate Chip Day. Perfect flavor, height, and chew. I will be saving this recipe for sure!

  17. I’ve gotta say, oatmeal choco chip cookies are one of my all time faves! Maybe it’s because I’m still a picky child when it comes to raisins, but still, I’m a little obsessed. Cannot wait to try!

  18. Made these last night – so good! I made an oatmeal cookie recipe a few weeks ago – and it BARELY had any oats! It tasted like there was oatmeal in a REGULAR cookie not like an OATMEAL cookie! So I was determined to make a real oatmeal cookie so I was looking around but then I saw you just posted this and I was so glad you posted this recipe! I made it last night and they were heavenly! Super chewy, soft and delicious. I didn’t add the molasses but I used dark brown sugar and they still had a very good flavor 🙂

    1. I hear you, I want my oatmeal cookies FULL of texture! And yes, the dark brown sugar can definitely add a bit of molasses like flavor 🙂

    1. Would be delicious HOWEVER, you’d have to make sure the browned butter is solidified so it can be creamed. Butter than is melted (browned) will cause the cookies to spread everywhere.

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