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. I made these cookies in my Air Fryer. They had the perfect chewy crispiness and only had to cook for about 4 minutes. If you just want to make a couple of cookies for dessert take 3 scoops and air fry them. Great recipe, thanks for sharing.

  2. Barbara Smith says:

    I just love your cookie recipes. I just make the chocolate Oatmeal two days ago and in the process of making them again tonight. Made your chocolate chip recipe several times—. Perfection.

    I do add nuts to all my cookies and they turn out great. Understood and do refrigerate overnight or for several hours is critical. Big lesson! One question for you, why do eggs need to be room temperature?
    I will look for your books……. Thank you so much.


  3. Eric Schrader says:

    I didn’t have mini chocolate chips so I just chopped up 1/2 cup of the regular ones. Came out pretty good! Molasses is very strong but the cookies are addicting once your mouth adjusts. I used an ice cream scoop, should have barley pushed down the tops of some. Makes 2 sheets of cookies so be sure to adjust your oven racks. Thank you!!

  4. Fantastic! Such a great reliable recipe. Thank you.

  5. Why the need for chilling?
    Grandmother does this recipe without refrigerating them first and they turn out good!

  6. Taste good but spread and fell apart. Added 1/4 cup flour like suggested and that helped a little for not spreading as much. But they still flattened out on me and stuck together in the zip lock bags. I did follow all the instructions to a T. Anyway my husband will still eat them but I won’t be sharing these like I usually do.

  7. I made a half batch of these for my husband and decided to use the molasses and cinnamon. He really liked them, as did I. Thank you for sharing this recipe. I look forward to making it again.

  8. Followed the recipe exactly as is, turned out amazing! One of my favorites. Next time will add nuts. Yum.

  9. Dan B. Kansas says:

    making these for about a year now ,some options to consider I substitute 1-2 tblspoons Raw Local Honey for the molasses , double the cinnamon, when Oats go in add 1-2 tablespoons half & half helps with mixing and moist chewy after baked ,the chocalate chips rolled in with diced walnuts or almonds . occasionally a little kosher or sea salt on top of a few .

  10. Don’t hesitate – just make them. That is all x

  11. I left out the optional cinnamon and love the vanilla/dark brown sugar/molasses flavor. Though I used fresh baking soda, and refrigerated the dough for 18 hours, the cookies turned into a paper thin layer of dark brown caramel, studded with chocolate chips and oats. I brought the baking time down to 9, then 7, then 5 minutes, but got the same result. Either I have a bad box of Arm & Hammer Baking Soda or I need much more soda and flour. The cookie base is so thin they flex with the parchment paper and don’t have enough substance to peel off the paper. I’m going to try again with another box of baking soda, but also feel I need way more flour, maybe less butter? Any other suggestions?

    1. Lexi @ Sally's Baking Addiction says:

      Hi John, we’re happy to help troubleshoot. It sounds like perhaps your butter is a bit too soft, which can cause cookies to spread. Here’s a bit more on what room temperature butter really means. Also, be sure to spoon and level (or weight measure) your flour to ensure there is the right amount to help soak up the wet ingredients and help the cookies to keep shape. Finally, make sure your baking soda is fresh (we find it loses it’s strength after about 3 months or so). Hope this helps for next time!

      1. Janice harada says:

        I made these and they were delicious but, like John, the cookies spread too much but I know it was too soft butter because it was a hot day and the butter was almost melting. But good to know about the soda too. To make the cookies consistent I weighed the dough. At around 50 grams each the size was perfect. I think it would be helpful to include weight for more accuracy. British bakers do everything by weight .

    2. Hi John, not saying that you have, but may pay to check , as often when I am baking when measuring quantities in a 1 Cup measures, I sometimes lose track of how much . The flour was 1.5 cups and its so easy for me to forget the extra 1/2 Cup. Like wise when adding the oats . If I measure 3C in a 4c container all good , but by the time I measure 3 cup in a 1c contained , sometimes much easier to lose count . Just a thought and you may not be like me …

  12. These cookies are highly recommended Sally my friends super duper love it. Especially lactating moms which are friends of mine too. They’re asking for it all the time and you won’t get hungry all the time when you eat these yummy treats.

  13. Sharon Juhasz says:

    Really important refrigerate cookie dough before scooping and baking.
    Otherwise they will definitely spread.

  14. Donald G Francis says:

    This is my new go-to recipe for oatmeal cookies, well…this and your oatmeal raisin recipe. I have made both for co-worker’s birthdays and they go FAST! So much flavor! Use the best ingredients you can afford, follow the recipe exactly, and you, too, will get bombarded by compliments.

  15. Linda Finlayson says:

    Loved this recipe! We left out the chocolate chips and added choped dried mangos, cranberries and pecans. AMAZING! Next time I think we will leave out the cinnamon too.

  16. I was wondering if it was optional to put molasses in? Because I wanted too make these but I don’t have molasses on hand.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Isabella, you can omit the molasses if needed.

      1. Ok Thank you!

  17. Great recipe. I used half the sugar and it was still sweet enough.

  18. These were the best chocolate cookies I’ve had in a very very long time. Thank you! Made them exactly as listed here, not a single change.

  19. Can I freeze the dough in balls for warm cookies each time? How would the temperature and cooking time adjust with that.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Maddie, you sure can. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute (same temperature), no need to thaw.

  20. Hi! I was thinking of adding cocoa powder to make it double chocolate. Do you have any suggestions for how much should I add? How about 1/2 c of cocoa powder? Do I reduce the flour the same amount of cocoa I added? Thank you so much.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Risse, that would require a bit of recipe testing. Cocoa powder is a finicky ingredients and isn’t always a 1:1 swap with flour. If you decide to do any experimenting, we’d love to know how it goes for you!

  21. is it 240 g of oatmeal or 3 cups?

    1. Trina @ Sally's Baking Addiction says:

      Hi K A, when measured correctly, 3 cups of oats should weigh 240g. You can read more about measuring baking ingredients in this post!

      1. depends on the website quoting the measurement 🙂 no problem, I measured it by cups rather than grams

        This is a great recipe and my son requests it frequently – thanks!

  22. Lupita Murillo says:

    No cambia la textura de la masa si cambio la harina todo uso por harina integral o de amaranto, sustituir el azúcar por splenda y la mantequilla por i cant velieve no is butter. Estos es para hacerla menos calórica. Gracias ☺️

  23. Absolutely loved these! My boyfriend who isn’t a big fan of cookies said these are his new favourite! My favourite as well. I did not add the molasses though. They’re perfect!

  24. I don’t even like oatmeal cookies, but I’m trying to eat a little better so I decided to give it a try… I don’t regret at all! Delicious and easy.

  25. These are amazing!!! I made them when my granddad and step grandmother were coming over. I added a touch of almond extract, which was a bit strong but faded slightly after a day. I also added shredded coconut and omited the chocolate from half of the cookie dough, because my brother doesn’t like chocolate. They were chewy, soft and awesome. 5 stars!

  26. Hi, has anyone tried to make these with almond flour? I have a friend with a gluten allergy. Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Lizzy, we don’t recommend using almond flour in this recipe. It has very different baking properties than all-purpose flour and would require a bit of recipe testing in order to guarantee results. Many of our readers have had success using all-purpose gluten-free flour blends like Bob’s Red Mill and Cup4Cup — let us know if you give it a try! Or, you might enjoy these Flourless Almond Butter Chocolate Chip Cookies instead.

  27. Another great recipe from Sally! I used a (mixed) cup of large and small bittersweet chocolate chips, 1/2 of (raisin medley) raisins, and about a heaping 1/3 cup of chopped walnuts. I also used molasses and dark brown sugar. Chilling the dough is key to allow the flavors to meld. Yielded 22 cookies exactly and I baked them for 14 minutes. These are a keeper for sure! Yummy and the aroma coming out of my kitchen as they baked was amazing!

  28. I normally love Sally’s but this recipe was a huge disappointment. The cookies spread out paperthin very much stuck to the parchment which almost never happens to me, even after peeling them off the taste was bland and the texture is just awful

  29. 3.5 these spread out to an almost florentine (lace) cookie. Spear so thin. I threw the dough back into fridge. Cookies are very tasty! I always have issues like this with my cookies. I forgot I usually add about 1/4 cup more of flour.

  30. These are fabulous!! I always love Sally’s recipes and even trust them for an event on a blind bake. These were no exception! Left out molasses since I didn’t have any. I used einkorn AP flour since I had some on hand and it is easier to digest for my gluten sensitive boys. I always use a kitchen scale for flour when baking to achieve consistent results. Knowing that einkorn doesn’t absorb liquid as well as reg AP flour I added a 1/4 cup of ground flax. Decided to cut down chocolate chips and sub in dried cranberries. I made the dough this morning and left it in the fridge to chill while we were out. It is a very important step so don’t skip it if you want them to turn out perfect. This will continue to be my go-to oatmeal cookie base. Next time I am definitely adding pecans. Wonderful texture; chewy, soft, with a crispy crust and amazing flavor. This is the perfect oatmeal cookie. Bake them now!!

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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