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

Print
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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

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 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*

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. 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.

Notes

  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

523 Comments

  1. Even with overnight chilling these cookies are pancake thin. Never had this happen with any other recipes. Needs more flour or less butter!

    1. You did something way wrong. Mine are not thin and are very fluffy… quite good. Perhaps you missed a step or didn’t follow the directions properly. Room temp butter and eggs, correct measurements. Fluffy and soft with just the right amount of well baked on the edge.

      1. BEST oatmeal cc cookies !! Exactly as described .

    2. Susan Drew Cunningham says:

      HI, i am about to start these cookies. I prefer to use metric measurements. when I weighed the oats 240grams came to 2 cups whole oats (not 3 cups). That made me think hmmm, maybe that was the problem for Wendi L.
      I looked up the King Auther Flour conversion table and it states one cup of Whole or Quick oats weighs 89grams/cup, not the 80grams/cup this recipe calls for. I then weighed the quick oats, they at 240grams came to 2 1/2 cups. I am using 270grams whole oats. I hope this is what Sally had in mind.

      1. I followed the recipe but mixed my hand with a wooden spoon, these are seee good and turned put perfectly just like the picture. I squashed the ball together very tightly.

    3. You must have done something wrong. These turned out perfect. I even mixed by hand.

    4. I agree there is something a bit off with this recipe. My first batch was also flat. Second batch I decided to let it chill a bit more and freeze chill for 10 minutes before baking. That worked out much better and wasn’t flat.

    5. I live at 8500’ so made these mods:
      Reduced butter to 14 Tbsp
      Reduced white sugar to 1/3 cup
      Increased flour to 1 2/3 cup
      Added 2 tsp water
      Reduced baking soda to 2/3 tsp
      Reduced salt to 1/2 tsp (used salted butter as well)
      Omitted molasses b/c I didn’t have any!
      Kept everything else the same altho my eggs were straight from the fridge.
      I baked them at 375 for maybe 10-13 minutes—until they started to brown with very soft centers, and they’re PERFECT! Chewy but round, like the photos above. Really tasty

    6. Mine were exactly like the picture
      You definitely did something wrong!!

    7. Tim in Seattle says:

      I did not chill mine at all and still turned out really fluffy. Added a cup and a half of pecans, no molasses because I didn’t have any, and I left out the white sugar because I like a little less sugar

  2. Colleen Marriott says:

    Can I use quick oats, I really never buy the other kind……

    1. Trina @ Sally's Baking Addiction says:

      Hi Colleen, 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.

  3. Susan Osborne says:

    This has been my favorite and “go to” cookie dough recipe for over a year.
    I would like to try adding sour cream. Any thoughts?

    1. Trina @ Sally's Baking Addiction says:

      Hi Susan! Sour cream would add quite a bit of moisture to this dough, and would require some testing. Let us know if you try anything!

  4. Just finished making these – superb recipe! Followed the recipe as instructed and the cookies turned out fantastic, family approved!

  5. Delicious and fun! I made this with a 3 year old boy and it was great! He helped me measure all the ingredients and mix them together. Good recipe for baking with children and absolutely delicious!

  6. First time making one of Sally’s recipes and enjoyed these cookies. I loved how crisp the edges were and the center so soft and chewy. Next time, I will omit the molasses and the cinnamon but other than that we enjoyed them.

    1. I didn’t use molasses or cinnamon in mine, but I used dark brown sugar (instead of light) which does contain a hint of molasses. They tasted just like I wanted them to, like a traditional oatmeal without anything extra or overpowering. I think you’ll be happy if you omit those two ingredients!

  7. The dough tasted great, but the cookies turned out thin and dark. I measured everything by gram and followed the recipe to a tee. Such a bummer!

  8. These were a huge hit in my house! Everyone was excitedly eating them as soon as they could touch them (gave them maybe 5min to cool off before they began to snatch them up!)
    This recipe is going in the books!

  9. Hi! I made these cookies exactly as written with the exception of cane sugar in place of granulated, as that’s what I had – they turned out delicious, but they spread a lot and were super thin! Still pretty chewy, but not thick like in the photos. Do you think that the cane sugar could have something to do with it? I’m also baking at high altitude (Denver), and I really don’t typically have to make any adjustments to cookie recipes, but I’m wondering if maybe the high brown sugar/molasses content + baking at altitude might be what happened…any recommendations for next time? Because I will definitely be making these again!

    1. Hi Lizzie! The altitude could be it. Is the cane sugar particularly coarse? There are also other factors such as how soft the butter is or even spooning/leveling your flour. Great news is that over-spreading is an easy fix for next time, whether or not you are at high altitude. Simply add another 1/4 cup (about 30g) of spooned & leveled flour to the dry ingredients. If you need more help, here are 10 ways to prevent cookies from over-spreading.

  10. Delicious! The only change I made was adding a touch of extra molasses. My husband is particular about the chewiness of an oatmeal cookie and these were perfect.

  11. Loretta O’Donnell says:

    First time trying this recipe and they turned out really chewy. The molasses was an amazing ingredient. My husband couldn’t help eating one each batch that came out of the oven.

  12. Hi will I be able to use quick oats instead of rolled oats?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Vivienne, 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.

  13. Hi, I don’t really want to use brown sugar AND granulated sugar, so could I just use 1 cup and 1/2 cup of a 1:1 sugar replacment?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Anne, you can certainly give it a try, but the taste and texture can change with a sugar substitute. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!

  14. I have been making these cookies every Saturday for months now. My husband and my grandsons love them and so do I. Have not made any changes. Love the suggestions at the end of the recipe. My favorite cookie recipe

  15. The flavor is good, but like so many others I followed this recipe to the letter and the cookies flowed out like water, far too thin. There’s potential here, but it’s not a reliable recipe as written.

  16. Made these last night and followed all instructions. then added 1/2 cup of Dried Cranberry and 1/2 cup of Pecans. LOVED, LOVED, LOVED THEM! Hubby who can eat one cookie and be happy, went for three and back this morning for a few with coffee. Thanks for a new favorite recipe.

  17. Easy to make and delicious! Especially when warm. I make mine a bit smaller than the recommended size and reduce baking time to 10 min. I also love your scones and your « one recipe » muffins.

  18. Oh my re these ever good, but insted of usung 2tsp of vnilla I did 1 and 1tsp of Cabot Maple cream oh Yummy thanks for a soft oatmeal cookie there usually hard,especially store cookies

  19. Can I use gluten free flour for these cookies?

    1. Trina @ Sally's Baking Addiction says:

      Hi Monica, We haven’t tested GF flour in this recipe, but let us know if you do!

  20. Been making this recipe, and it is SOOO GOOD!!! Thank you for sharing it! I swapped the choc chips for dried cranberries and white choc callets. I cannot tell you enough how bomb they were! Xx

  21. Maureen Mahoney says:

    The only changes I made to this recipe were replacing white with whole wheat flour and reducing the sugar (brown and granulated) by half (1/2 cup & 1/4 cup, respectively). They turned out amazing – thick, chewy, moist – and are the satisfying cookie we like. But I got WAY more than 22 cookies. More like 45!

    I guess we like smaller cookies? 🙂

  22. The weight of the flour is wrong? Should be 225g I think.

    1. Trina @ Sally's Baking Addiction says:

      Hi Dave! 1 cup all-purpose flour = 125g, so 188g is correct for 1 and 1/2 cups. You can read more about measuring baking ingredients in this post!

  23. These were amazing and made way more than the 22 cookies stated. I ended up with 37 & they weren’t small!

  24. First time making this recipe. The cookies are really tasty. My only comments are that I would use 2 cups of the chocolate chips (ie, a full bag of Nestle morsels) as they could use more chocolate, and definitely only bake for 13 minutes. Also wish I’d added chopped walnuts for more texture. But really good!

  25. She’s right…they are the softest. Too soft. When I noticed how much brown sugar there was, I had a feeling this would happen. But I gave it a go anyway because the reviews were mostly good. I weighed out all my ingredients and cooked the appropriate time. Even after the cookies cooled, several cracked when I picked them up. Mostly likely caused by the brown sugar to white sugar ratio being too high, and I feel like it could use more flour. The flavor was okay. Was hoping this cookie would be a little thicker and firm, but still chewy.

  26. Made the recipe as described substituting craisins for chocolate chips. I chilled the dough overnight.
    The cookies turned out flat – because of that in 15 min the edges were overdone, except for the cookies that ended up flowing together making a giant pancake.

    I Tried chilling the next sheet in the freezer. That helped a little bit but the cookies were still so flat and overdone on the edges. At least I didn’t have a giant pancake.
    .
    In desperation, I took the third sheet of cookies out after 14 min then used a non-stick spatula to push the edges toward the center, to attempt to make the cookies less flat. They were a bit soft in the middle.

    I may try again using a scale instead of measuring cups ….or stick with the recipe from the back of the oatmeal box.

    The cookies tasted great but look….like a 4 year old made them.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Mary, thanks so much for giving these cookies a try. Overspreading cookies can be the result of a few different things, like not enough flour in the dough or using butter that is much softer than room temperature. You might find this post on cookie baking tips to improve your next batch of cookies helpful — see #2 for more on how to prevent excess spread. Hope this helps!

  27. Can I make 1 tablespoon size instead? How long do you think j should bake them for?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Nancy, absolutely, you can make these cookies smaller if you’d like. We’re unsure of the exact bake time, but it should be a bit less. Keep a close eye on them!

  28. I’ve made them 2 weeks in a row and they have been perfect. These are not puffy kinds of cookies and do spread out a bit. I just think they are perfect and I will memorize this recipe I’m sure.

  29. These are the most delicious and chewy oatmeal cookies I have ever made. I omitted the chocolate chips. And, used a two TBSP scoop so decreased the baking time by three minutes. All recipes I have tried from this site are the best. Thank you, Sally!

    1. Me again. Made a second batch with chocolate chips and scooped three TBSP portions. Still cooked a minute less. Absolute perfection!

  30. If you’re in the UK, I’d say you can sub black treacle for molasses. So good!

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