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. Michael Simpson says:

    Used half the oats, half the chocolate chips, half the sugar, 1/4 the flour, half the vanilla, 2/3 the cinnamon, no salt, added 3 Tbps black pepper. Didn’t refrigerate dough. Came out runny and flat. Didn’t taste right. I don’t know what I did wrong. Wouldn’t bake again, sorry.

    Seriously people, they’re oatmeal chocolate chip cookies. I’m T1 diabetic and I made them as is and they were amazing. Bizarre comment section

    1. Thank you so much for trying the recipe as written and leaving a review for it. It’s helpful for other readers and myself!

      1. Michael Simpson says:

        Yeah, I’ve made them a few different times – with chocolate chips, raisins, and half and half (my favorite) – and they’re my go-to oatmeal cookie recipe now. A lot of oatmeal cookie recipes only use a token amount of actual oats, for some reason, but these are the real deal! I wouldn’t change a thing and I’ve already recommended the recipe to friends and family. Kudos on a great cookie, Sally!

    2. They came out perfect I use one stick of butter because I just didn’t want to overdo it with the butter I added a little olive oil and they cut the regular sugar down to one cup everything else was the same they came out perfect soft and chewy and would be a great base to add anyKind of extra additives like M&Ms or not so they serve dried fruit they came out perfect this will be my go to oatmeal recipe

  2. I followed the recipe exactly and added a cup of chopped pecans. Family and friends are every last one!! Absolutely perfect and my new favorite chocolate chip cookie!

  3. Great recipe, easy to follow. I didn’t have the molasses, but went ahead and otherwise followed the recipe exactly. Big hit! I will definitely add molasses next time and perhaps decrease cinnamon slightly, as for my taste, a little cinnamon goes a long way. The finished cookies looked exactly like the pictures on this site, and I (and my guests) were super happy. Thanks!

  4. Delicious. As is. Didn’t have molasses so left off per the instructions and was still stellar. Will definitely make again.

  5. Jennifer Rae says:

    I made these exactly as written (except I didn’t chill the dough because I didn’t notice to ) and they are amazing! I did a cup of pecans, too. Thank you so much; they were loved by all!

  6. WOW these are SOOO GOOD!! I only had white chocolate chips so I used that instead of regular. Not sure if they’re a little sweeter because of that.

    Also made way more than 22 cookies – I think I have 3 dozen plus 1 giant cookie (wouldn’t want to waste the dough!). My cookie scooper is 2T but I made them heaping. Guess not enough! They are the perfect size though.

    Curious, all 3 dozen turned out just a little different. I found the best looking batch was the third batch, which had been in the fridge the longest – maybe an hour, hour fifteen or so. It’s a hot day so maybe that’s why. They were a bit puffier than their predecessors.

    1. These are my absolute favourite cookies. Before I started my diet I made a batch a few times a month, it was a problem. As someone who isn’t necessarily great at baking, they always turned out amazing. Will always be one of my favourite recipes. But speaking of diet..I was wondering if anyone knows approximately how many calories per cookie? I’ve been craving them so bad and would like to make them but I want to know how many calories to set aside so I can enjoy a few. Thank you sally!

      1. Lexi @ Sally's Baking Addiction says:

        Hi Rebecca, we’re so glad these cookies are a favorite for you! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful:

  7. Another home run from Sally! I used 1 cup chocolate chips and 3/4 cup of Craisins, and they turned out fabulously. This is a perfect recipe if you’re looking for soft and chewy oatmeal cookies.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Mary, we haven’t tested this recipe with any egg substitutes. If you give anything a try, we’d love to know how it goes for you.

  8. These were absolutely delicious! Nice and gooey if not cooked for long, and the dough caramelises if left in the oven for longer. Definitely will use again!

  9. the best cookies I ever made!

  10. Jancey Crocker says:

    This has become my all time favorite go to cookie recipe! I follow it exactly and ONLY thing I do differently is that I usually double the recipe (I love these cookies THAT much) and occasionally add chopped walnuts to the batter (approx 1 cup added to the recipe as is, approx 2 cups walnuts when I double it). I find all these reviews hilarious where people are majorly changing the ingredient amounts or doing substitutions and then complaining when the finished product has issues! Not to be rude, but DUH! If you go all cuisine cowboy with a recipe don’t be surprised if you get less than stellar results, it’s just common sense!

  11. I just made these and they are amazing. I’ve had the same oatmeal cookie recipe for ages but was looking to try something different. I had a bag of cinnamon chips in the pantry and thought a big chewy oatmeal cookie would be a perfect use of them. I didn’t have any molasses so that, the cinnamon chip substitute and a cup of chopped pecans are the only changes. My 3yo was impatient so I baked one tray after only chilling for 10 minutes and they spread a lot but were still delicious with crispy edges and chewy centers. The rest of the dough chilled longer and had less spread. They’re a big hit with the family. Thank you!

  12. Can I add walnuts to the recipe

    1. Lexi @ Sally's Baking Addiction says:

      Hi Linda, we 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 for a total of 1 and 3/4 cups. Enjoy!

  13. I substituted gluten free flour (King Arthur’s Measure for Measure). Otherwise, made the recipe exactly as written, including the addition of the 1 tsp. of cinnamon. They came out perfectly and taste delicious. No one would ever know they are gluten free if not told. That was the only ingredient I substituted. I am not a believer in drastically changing ingredients only to have a mediocre result. Seems like a waste of time and expense.
    These are keepers, for sure!!

  14. The recipe I swear on! I’ve been using and twisting it for over 5 years! They always come out perfect!
    The only thing I’ve never followed on the recipe is the 3 Tbs per cookie! Lol.

  15. Just tried this recipe and it’s awesome! This will be my go-to recipe now. Thank you!

  16. I just feel compelled to comment about all of the replies describing how they changed the recipe. As far as I am concerned it is rude and unnecessary. To those who do it just stop. If you think your recipe is better, publish it by itself and then accept when people change it as you do. Do you go to restaurants and tell the chefs how they should make their recipes? Give us a break. Be polite and If you must, comment on what you like about the recipe.

  17. amazing soft and chewy cookies that my family love!

  18. Anne girard says:

    I didn’t have enough vanilla so I added 1/4 teaspoon almond extract along with vanilla. Yummy.

  19. My family loved it!! But may I ask if how many calories per cookie does this recipe have? Thank you!!

    1. Lexi @ Sally's Baking Addiction says:

      We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: Glad your family enjoyed these cookies!

  20. These cookies are amazing and very chewy yet firm. The molasses really added the right amount of “what is that”.

  21. Can you substitute the molasses for sorghum? I made them with regular molasses this time since I wasn’t sure what the substitution would do and I wanted cookies, but I have some locally made super good sorghum I got as a gift and would love to try using it.

  22. We made them this evening, really good but next time I’ll lessen the molasses as that seemed overwhelming to me. Other then that they turned out great!!

  23. Sybil Jacobs says:

    Made exactly as recipe and really one of the best cookies I’ve ever made!

  24. Made them for the first time and they were amazing. I decided that I wanted to reduce the amount of fat in them, so I replaced 1/2 with apple butter. Oh wow! They were over the top. The funniest part was how many people commented on how “buttery” they were.

  25. These are amazing. Used recipe as stated and people couldn’t eat enough of them and asked for more the next day.

  26. These cookies are AMAZING! Recipe is wonderful, exactly as is, but you can modify it 100 ways and they are still great. I wanted to mention, I now make a double or triple batches, and after 45 minutes of chilling, I fill cookie sheets with globs of dough, and freeze them. Once frozen I fill a gallon ziplock with them, and write “Sally’s Chocolate Chip Oatmeal Cookies, bake at 350 for 16 minutes” on the bag. So nice to have fresh homemade cookies that I can throw in the oven on a whim! I can put 6 in the toaster oven, or a dozen in the regular oven. I’m going to have a freezer full of them by winter! Thanks so much for this recipe!

  27. Best cookies ever I’ve tried several different recipes including the one that comes with and these by four and made me look like a real baker LOL thanks so much for the recipe it will be my go to always!! I added some white chocolate chips , walnuts and cranberries and they came out delicious!

  28. JoAnn Turner says:

    What will happen if I by mistake added baking powder to the recipe of chocolate oatmeal cookies ? I then added the baking soda ! Boboo!

    1. Lexi @ Sally's Baking Addiction says:

      Hi JoAnn, we’re unsure exactly how the cookies will turn out with this addition, but they may have much more rise / expansion than intended. It’s worth giving it a shot, though. Let us know how it goes!

  29. Great texture and flavor. Thick. Soft. Chewy. I used milk chocolate chips. Chopped pecans and dried cherries.

  30. I did this recipe, used walnuts and added raisins! So chewy and yummy!

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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