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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. My peanut butter cookies have inspired quite a few spinoffs, too!

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 1x
  • 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. Read my tips and tricks on how to freeze 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

Reader Questions and Reviews

  1. Love this recipe! I have started using all brown sugar for 2 reasons- I rarely have molasses on hand, and brown sugar is just white sugar with molasses added anyways, so it seemed redundant to use brown sugar, white sugar, and molasses. Dark brown sugar tends to be too much of a good thing in this recipe for me, so I use all light brown. Tastes identical to the recipe written as is. Delicious! Thanks!

  2. Made these cookies today. They are DIVINE!
    They are SO perfectly balanced. The only thing I did different was bake them for 12 minutes but i think that’s just because of how some ovens vary depending on rack, type of oven etc. But really, thank you for this recipe. I’ve never been able to find the perfect chewy oatmeal chip cookie and this is for sure going to be my go-to cookie recipe! (I kind of like it more than chocolate chip cookies, yes I said it!)

  3. These are my absolute favorite cookie of yours! It’s my go to cookie recipe! I’ve been waiting since I moved to make these and now is the perfect time. 🙂

  4. Just made these the other day for my niece and her husband. She called them amazing. My brother also called them amazing, I also thought they were amazing. I made them measuring out 3 Tbls amounts and they came out BIG but just the right size. They definitely will be made again and again. Thanks.

  5. Hi Sally
    Lovely recipe. I made smaller cookies 2 tbsp each and got 42 cookies.

    I froze the cookies dough (shaped). How long would I thaw the dough before baking? Thanks so much. Love your blog.

    Nancy Belwood Ontario

    1. Hi Nancy! You can thaw the dough balls or keep frozen. Bake the frozen cookie dough balls straight from the freezer and bake for an extra minute. Or thaw the dough balls first and bake as directed. If you partially thaw the cookie dough balls, they may need only 30 extra seconds in the oven. Hope this helps!

  6. I feel bad finally commenting after I’ve made these sooo many times. This is our staple cookie recipe. The molasses does not change the flavor it just adds the moist, chewy consistency. I use a hand mixer as I don’t own a stand mixer. The first several times I omitted the cinnamon thinking I’m not a chocolate and cinnamon type of girl. Feeling a little saucy I added the cinnamon and I’ve never looked backed. A chocolate and cinnamon girl I am!
    My favorite add ins are a mix of Ghirardelli dark chips and Heath toffee bits. I use salted butter and a teaspoon of Morton Kosher salt. I also make smaller cookies than the recipe, I get 36 per batch. I know, that’s not following the directions, don’t @ me. I roll them into balls then freeze them (on parchment), place them in a ziplock bag and have fresh cookies whenever we want. I bake them frozen (on parchment) and do not increase the baking time. They last unbaked and shaped in the freezer a LONG time. We like making ice cream sandwiches with them.
    After baking I do not store them chilled. They keep just fine in Tupperware on the counter.

  7. An addendum to my previous comment; if you should find yourself with a batch of these in your freezer and feeling lazy or the house is too hot for oven use. The dough is delicious frozen. Even better mixed into a high quality vanilla ice cream. I know, raw eggs. Use your best judgement

  8. Hi Sally,
    I love your desserts! Could I also make this recipe using dried cranberries?

  9. I’ve made these a few times now. My kids love them! I cut down the choc chips (too sweet) but add pecans. Yum!

  10. I’d love to try these, as I love good oatmeal cookies, but….(and I know it’s totally unamerican to say this)…….I don’t care much for chocolate chips. So if I used raisins, would I use about one cup? One and three quarter cups seems like it would be an awfully lot. I guess it’s just a matter of personal preference? Can’t wait to try them!

    Hi Sally,
    This remains one of my favorite all time cookie recipes. I make them all the time! I’d like to try to turn these into cookie bars, but I’m not sure how to convert the recipe. Any suggestions?
    Jennie T.

    1. Hi Jennie! You can definitely use this cookie dough for cookie bars. A 9×13 inch pan would be best. I’m unsure of the exact bake time.

  12. A true winner! We enjoy the original recipe, but last week I tried a few variations to create a Caramel Apple cookie. Replaced 1 cup oats with a cup of apple cinnamon granola. Added 3/4 cup caramel nuggets. Used walnuts 3/4 cup. (No choc chips in this version). For the ones that we expected to eat quickly, I added a thin slice of apple, sprinkled with cinnamon sugar halfway during the bake time. Really delicious fall flavored.

  13. You are a cookie genius!! My daughter and I are working our way through all your recipes and each one is better than the last. The added molasses takes these oatmeal cookies to the next level! Thanks for sharing your love of baking with us!

  14. What a great cookie! These cookies taste like fall. Do not skip the molasses and dark brown sugar, as it gives it a great flavor. I followed the recipe and had no problems. Give these cookies a try!

  15. Hey Sally! Great cookies! I do have one question/concern. When chilling for 45 minutes to an hour I’ve noticed as I continue putting the next round of these into the oven the dough thaws out more and more between batches which leads to some inconsistency between batches. Should I scoop out a batch of cookies and then toss the dough back in the fridge while those bake or is there a better way to do that?

    Thank you so much for a great recipe!

    1. Yes, If your kitchen is particularly warm then you can keep the dough in the refrigerator until it goes in the oven. I sometimes scoop it all and place the dough balls back in the fridge until they are ready to go on the baking sheet. Also be sure that your baking sheets aren’t still warm when you place each new batch on them!

    1. I recommend sticking with old-fashioned whole rolled oats, not quick oats, to guarantee a chewier cookie. Quick oats are thinner and more powder-y; you simply don’t get the same texture.

  16. As suggested, I’d like to try this recipe and add in nuts (thinking of walnuts) and some dried fruit (does sour cherries work? Appreciate any recommendations on this too).

    I wanna know how much nuts and dried fruit should I be adding for this recipe? Thanks a lot!

    1. Hi Irish! Will you be leaving out the chocolate chips? Whatever you chose, use 1.5 – 2 cups total add-ins.

  17. I made these cookies for our grandson in the Army last week. It is the best-tasting oatmeal/chocolate chip cookie I’ve ever made. I over baked the first batch and they were still good!

  18. These are so good! The perfect combination of crispy outside and chewy inside! I may reduce the sugar a smidge next time to see how they are a little less sweet. But this is my go to recipe now! Thank you!

  19. Excellent recipe! Glad I came across it. I have also tried using dark chocolate chips and instead of molasses maple syrup (about 2 tbs)

  20. I have made these twice and they are truly great! I have frozen the batter in a log form and then sliced it to bake cookies weeks later AND I have also frozen baked cookies. They get ‘oh, so wonderful’ if they are put in microwave for 25 seconds. I now have a dangerous, delicious problem that I can store in my fridge- cookies on demand. Doesn’t align with WW..but I do get cheat days!

  21. Hi Sally,

    I’ve made these SO many times and they are delicious but the spread EVERY time. I’ve tried every tip I’ve read from you and I think the consistency of my dough just isn’t “doughy” enough. Do you think adding some extra flour might help?

    Love all of your recipes. This is the one I just can’t seem to get right!

  22. This was my first time baking anything from scratch. I followed the recipe exactly and my cookies came out amazing. I did however add chocolate chips and walnuts. They were not flat or thin and they taste really really good. On to the next baking experience.

  23. They were alright, nothing special. Vegan oatmeal chocolate chip cookies from Trader Joe’s are a lot better. I love baking, so I try to steer clear from store bought goodies. Surprisingly not sweet with the amount of sugar in the recipe.

  24. These are delicious!! I used coconut oil because I was out of butter and they were delicious. I loved the addition of molasses.

  25. I made these as a treat to bring to work, and they were a HUGE HIT! Don’t know if I’ve ever gotten so many compliments on something I’ve baked. 🙂 I followed the recipe exactly as written, and may have “accidentally” broken one or two and taste tested those myself- these are nice and dense with a great chew. I really do think the cinnamon and molasses add a little something special. This recipe is a keeper and I will make again and again!

  26. 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.

  27. 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.

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