Chewy Oatmeal Chocolate Chip Cookies

Made with oats, butter, and brown sugar, you are guaranteed the softest and chewiest oatmeal chocolate chip cookies. 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

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!

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

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 cookies on

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.

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

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.

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

Oatmeal Chocolate Chip Cookies Video

Let’s watch to see how they’re made:

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


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 (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
  • 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. Special Tools: KitchenAid Stand Mixer, Measuring Cups & Spoons, Silpat Baking Mat, Baking Sheet, Cooling Rack, and 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


  1. I’ve tried your dark chocolate chunk oatmeal cookies, they were amazing. I noticed that in this recipe you mixed the oatmeal with the chocolate chips into the cookie dough, while in the dark chocolate chunk oatmeal cookies recipe you mixed the flour with the oatmeal and the other dry ingredients and then into the wet ingredients. Does make any difference? I tried to find a ” science alert” but i didn’t, btw i love your science alerts. 

  2. I made these tonight after watching your live facebook feed-well i guess re-run since i couldn’t watch it live at work :)–they were delish and kid tested and approved. Went great with my cold glass of milk. Love your demos-keep them up–Thanks

  3. These look rather like my double choc chip oats, which also contain raisins.  The child who sneers at plain oatmeal raisin cookies will eat huge quantities of them once the choc chips are included!

  4. Sally, this is the second time I’ve made your oatmeal cookies (first time was raisin) and they’ve come out thin and almost lacy. They don’t look as beautiful as yours. I always struggle with oatmeal cookies. I followed your recipe exactly (by weight), chilled the dough for three hours, used a cookie scoop, and a oven thermometer. I’m at a loss why my oatmeal cookies don’t bake well. The only thing I can think of is my butter was too warm (room temp but sitting out for several hours). What are your thoughts? Thank you for any help!

    1. Too soft butter can absolutely be the culprit. You still want it quite solid– not warm to touch. More like “cool” to touch. Only leave the sticks out for 1 hour ahead of time. Above all else, you can add 1/4 cup extra flour which will help.

      1. Hi Sally!

        I baked these oatmeal chocolate chip cookies this morning. Had them prepped yesterday so it sat on the fridge overnight. When I baked them, they’re kind of oily. May be the butter too soft? 


  5. I just made these lovely’s. Last week I made your chocolate chip cookies and my husband was beating my son off them they were so good! I’m really excited to get your new cookie book as my family is really into cookies, I think because they are portable!!!

  6. I made a batch of these cookies this past weekend, and they turned out perfectly. I used good quality Ghirardelli chocolate chips, both regular and mini. What an awesome tip. Being a chocolate lover, these definitely delivered. I absolutely love your monster cookie recipe, and this is a new favorite as well. Thanks!

  7. I loooooove your chocolate chip chunk cookie recipe so much. Like seriously. I’ve pinned (probably hundreds! Lol) of delicious sounding chocolate chip cookie recipes on Pinterest but I’ve never ended up making them because in the end, why mess with perfection ?? 😉 Yoir cookie is so delicious and so perfect that there’s really no sense in trying any others. Haha But I have been on the hunt for an amazing chocolate chip oatmeal cookie so I am SO GLAD you now have one! Whoop! Can’t wait to try it! Thanks so much !

    1. That’s my favorite regular chocolate chip cookie recipe too! But this one you will LOVE the added texture from the oatmeal!

  8. Hi Sally! 
    I’m a huge fan of your recipes! 
    I have a cookie sheet question for you- I currently use a cookie sheet with air pockets for even baking. I love the results I get with it. However it is strangely shaped and does not fit a silicon mat! I was wondering if baking with the half sheet pan and Silpat mat listed in your supply links would give me the same cookie results as my air pan? Thanks!!

    1. Hi Amy! I’m unsure. I’ve never baked with an air pan, though I’m super intrigued to try. I wish I could be more help.

  9. The recipe does not list eggs but in the directions it states add eggs molasses and vanilla. How many eggs are needed?

  10. Hi sally!  I made these cookies and they were so yummy! I just find 3 tbsp too big for the cookie, if i made it smaller do i ahve to change the baking time? Thanks in advance!im also nearly 6months pregnant and everytime i crave for something seeet i always try to make it from scratch and your website is my ultimate happy place to find the recipes i want. ☺️

  11. Sally I made these and they were incredible! I thought nothing would come close to your chocolate chunk cookie recipe but this is equally good! I gave some to my mom and I told her “I’m tempted not to tell you where I got the recipe from so you can’t challenge my baking skills.” She goes, “oh is this another Sally’s Baking Addiction recipe?” I said, “damnit!” This is the 7th recipe of yours I’ve made (the 4th sweet one) and they have all been great. Thank you my very favorite food blogger!

    1. Haha – mom’s always know 😉 I’m glad you like these as much the chewy chocolate chunk cookies. They are good when you want a different texture!

  12. Hi Sally, hope you’re keeping well. I’ve just seen your YouTube video on the peach pecan crisp it looks yummy. I feel like eating cookies today plus I have everything I need except for molasses. Can I ask – is it possible to melt the butter like in your chewy chocolate chunk cookie recipe (my fav!) instead of beating it? I am feeling quite lazy 🙂 thanks!

  13. I was trying to copy an award winning cookie from a shop in my town, and I used these as the base.
    As soon as they came out of the oven, I pushed the centres down to make a pocket. Once cooled, I filled the depression with home-made caramel and drizzled them with melted dark chocolate.
    They are freaking awesome! I wish I could attach a picture because the look as good as they taste.

  14. Hi Sally, this was the first recipe of yours I tried and they were awesome. Just one question though, my  cookies were crumbling a bit, they weren’t softly bending like you said they would..why is that? I followed your recipe as it was except I added maple syrup instead of molasses, could that have been the reason? If not, how do stop my biscuits from crumbling? Thanks 

  15. Another tried and true from SBA, I can always count on these recipes to work the first time without needing to test on my bf (not that he ever minds anyways…)

    My house smells amazing and these go so well with a warm cup of earl grey tea! X

  16. I froze this dough as balls, but they baked up quite thin from frozen. I’m baking at 5400′, so should I maybe lower my oven temp?? 

  17. Baked these last night and LOVED them! Think they may be a little dry though. Possibly over baked them, although I only baked them for 13 minutes. Still very good cookies. Thanks Sally!

  18. These came out amazing! A cookie warmed up with a scoop of vanilla bean ice cream go deliciously hand in hand.  So I’m wondering… Is there any way to add banana to these cookies? Thank you in advance!

    1. Hi Megan! Unsure about adding banana to the cookies without testing it first. Though you should try my banana oat breakfast cookies sometime– my favorite!

  19. These are by far the best oatmeal cookies I have ever made. They remain moist, have body, are chewy and just down right flavorful. I love them. We live at high altitude (6200ft) and had no problem baking these. We refrigerate the dough for a good amount of time and use 2 scoops of a regular cookie dough scoop. Perfection. Major win. 

  20. Hi there! I have an issue with mixing in my chocolate chips – they tend to fall to the bottom of the mixing bowl and don’t get incorporated into the dough. They also seem to slip out of the dough as I scoop them and it’s driving me nuts! Any ideas or tips on how to prevent this? Thank you so much 🙂

  21. Hi Sally. Tried these cookies and they came out simply yum. Want to check can I use Whole wheat flour instead of all purpose flour with the same exact recipe?

  22. I made these last weekend and I am glad I came across your recipe. They were perfect and as here in the Philippines, kids don’t really like oatmeal, I thought mine wouldn’t like them, but I still went ahead and made them cause they were what I had been craving for. I was so surprised, though, because the cookies didn’t even have time to cool down as they were gone practically the moment they were out of the oven! thanks for this. this will be my go to for oatmeal choco chip cookies which i will be baking again this weekend. 🙂

    Btw, I added choco chips right after pressing them on the cookie sheet and before baking them. the result was divine.

  23. Not sure if anyone can help, but I can’t seem to find regular old fashioned rolled oats. Should I opt in gluten free old fashioned rolled oats or extra thick rolled oats for this recipe? And depending on which, how much or should it be the same amount the recipe calls for? 

  24. The approach of fall is making me want to bake, so I just made some of this dough and put it in the fridge to chill. Your oatmeal cookie recipes are my absolute favorite, Sally! They’re my go-to 🙂

  25. Made these yesterday, and they were fabulous! We may or may not have basically eaten them for dinner. :-O Thanks for a great recipe!

  26. I usually get good ideas from recipes and make them my own but I liked this one a lot and pretty much used it except for the fact I am a chocoholic. I used 2 1/2 cups of morsels, splitting milk chocolate and semi sweet. I have to say these were by far the best oatmeal chocolate chip cookies I have ever made and may be the best cookie I have ever had. I baked them in my convection oven in my motorhome for 10 minutes at 350 degrees and they came out just as described – a light crispy edge and bottom, a soft and chewy middle with some bend to the cookie…….and of course gooey goodness from the extra morsels. The molasses and cinnamon really put the flavor over the top and definitely chill the dough for at least 1 hr as suggested so the cookie does not thin out. Thank you for the recipe!

  27. Hi, I wanted to try this recipe, but with alternatives to sugar. Have you done any alterations with using Splenda brown sugar instead?

  28. Hi, Sally! I just discovered baking–I bought stuff from your recommended lists on Black Friday, and I’ve gotten very excited. These cookies are the first cookies I ever baked from scratch, and they turned out amazing! I baked your new molasses cookie and your flatbread recipes too, and they were delicious as well. Thank you so much for sharing these things! I’m making lemon bars from your book and breadsticks tonight! 🙂

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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