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!
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!
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.
How to Make Oatmeal Chocolate Chip Cookies
I especially love this recipe because the process is quick & simple—minimal dough chilling!
- Whisk the dry ingredients together. Just the flour, cinnamon, baking soda, and salt—you’ll add the oats later.
- Mix the wet ingredients together.
- Combine the wet and dry ingredients.
- Add the oats and chocolate chips. The dough will be thick and sticky.
- Chill the cookie dough. I recommend at least 45 minutes in the refrigerator, which helps prevent the cookies from overspreading.
- Scoop cookie dough balls. About 3 Tablespoons of dough per cookie—yes, these are LARGE!
- 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.
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.
Soft and Chewy Oatmeal Chocolate Chip Cookies
- 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 (spooned & leveled)
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon baking soda
- 3/4 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 (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 2 teaspoons pure vanilla extract
- 3 cups (255g) old-fashioned whole rolled oats
- 1 and 3/4 cups semi-sweet chocolate chips*
Instructions
- Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
- 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.
- 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.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- 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.
- 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!
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- 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.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Large Cookie Scoop | Cooling Rack
- Molasses: 1 Tablespoon of molasses helps give these cookies incredible flavor. Be sure to use unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand). 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!
- 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!
Cookies came out delicious. My cookies were 1.7 oz each prior to cooking and required 15-16 mins to cook
These cookies are sooo good, this recipe has joined the ranks of ones I use regularly. I will say that they’re quite sweet straight out of the oven, but the flavours are much more balanced once the cookies have cooled down
I followed this recipe to the T….. cookies spread super thin …. taste good but looking for a new recipe
Hi EK, thank you for giving these cookies a try. If you’re interested in trying again, these 10 tips to prevent cookies from spreading will be a helpful resource!
I followed your recipe but I also added some cranberries raisins and pecans. The molasses and cinnamon gave the cookies an awesome flavor! My husband said they were the best oatmeal cookies he’s ever ate.
Wonderful cookies!
I used freshly milled whole wheat flour and they turned out great.
I also decreased both types of sugar by 1/4 cup each. They were still sweet enough
Absolutely delicious! The Molasses and cinnamon elevate this to a whole new taste from standard Oatmeal cookies. Will definitely make again
Tried this recipe for the first time. Delish!!
Worlds best cookie right here. Thank you!!
This is a fabulous recipe which quite a few of my family members bake. Today I am mixing up 2 batches for a funeral. I am wondering if anyone has baked the recipe as bars (would save quite a bit of time today.I do not want to jeopardize taste but would like to bake one batch as bars.
Hi Gma, You can definitely use this cookie dough for cookie bars. A 9×13 inch pan would be best. We’re unsure of the exact bake time. Hope this helps!
So Delicious! Cookies contain just the right amount of everything.
These are really good.
I made these and absolutely love them. I only left out the cinnamon per a reviewer stated they would taste more like the oatmeal raisin. I am not a fan of that oatmeal raisin cookies. These are perfect. Thank you so much!
The flavor on these was awesome, I used almond flour instead of regular flour and wondering if that could be the reason they cooked flat and ran into each other. Any ideas how to fix before I make the next batch!!! And yes there will be another batch!
Hi Tami! Almond flour could definitely be the culprit. It has very different baking properties than all-purpose flour and isn’t always a 1:1 swap. 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 almond flour. Thank you for giving these cookies a try!
Made these today and they’re incredible. I love chocolate, but honestly these don’t even need the chocolate chips.
I did panic because mine got pretty brown on the edges. But even after they cooled they stayed so chewy and delicious.
I needed the full 14 minutes for the centers to get done enough. They did look a tiny bit raw as I pulled them from the oven but they finished baking on the baking sheet.
So good!!!
I made these cookies using your recipe and instructions but substituting a few ingredients to make them gluten-free, dairy free, and egg free because my son has allergies.
They turned out amazing!!!
Thank you
This is an addendum to my comment from February 19th. Woke up in the wee hours this morning kicking myself because my mom is more into oatmeal raisin so Mom these are for you and my oh my they are the best dunked in my morning coffee. Freaking amazing if I’m allowed to use such language on here.
Can I use margarine instead of butter or will it change the texture of the cookie
Hi Nicky, it’s really best to stick with butter.
Wow! These are amazing! I included the molasses but not the cinnamon.
Great flavor, but if you’re looking to break out of the oatmeal raisin mold I’d ditch the cinnamon! Also, mine turned out too baked through to be chewy, but they are perfectly dunkable.
Oh my God follow this recipe to the letter you won’t be disappointed you may be over the moon like we were.
Slightly crispy edges ooey gooey centers. I might have slipped in an extra heat of a cup of sea salt caramel chips (by mistake of course). All they managed to do was add an extra layer
Of decadence
Sally is my go to for ANY BAKING !
I have baked these cookies about 4 times. My family loves them
I appreciate the tips that help make a recipe great. This cookie is delicious and chewy. I was tempted to reduce the regular sugar by 1/4 and wish I did. It’s a little bit on the sweet side for me. I’ll try it with less sugar next time.
I made these for my boyfriend for Valentine’s Day as he requested chocolate chip oatmeal cookies. So delicious and perfectly chewy. Followed the recipe exactly, aside from leaving out the optional molasses. Personally I’d recommend only 1 to 1-1/3 cup of chocolate chips if you don’t prefer a heavy chocolate flavor but that’s just our preference! Will definitely be making these again, just adjusting the chocolate amount. This was my first batch of homemade cookies in years and I’m glad I chose this recipe.
These cookies are the best cookies ever
My kids rate these number one next to the Nestle toll house
Then peanut butter third place
This is my signature cookies. I’m eleven, and I make these cookies every few weeks! I love them so much!
This recipe is kinda addictive
These cookies are delicious! I added 2 tablespoons of peanut butter and omitted the molasses. Definitely making these again.
2 cups of flour solves the problem. The cookies are very moist. You do not have to refrigerate dough. You don’t need parchment paper. Cookies come right up out of oven onto Bounty for cooling. These turn out much better than original recipe.
I love this recipe, I make it all the time. My family often asks for cookie dough. Is there any way to make this without the egg so I don’t have to worry about them getting sick after eating the dough?
Hi Madeline! Our cookie dough cupcakes recipe includes a safe-to-eat cookie dough recipe using heat-treated flour and pasteurize egg whites.
Can you substitute unsalted butter for salted butter and not use the 3/4 tsp salt or do you find it makes a difference?
Hi Julie, you can use salted butter if needed and reduce the salt to 1/4 teaspoon. Enjoy!