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.
I originally published this recipe in 2017 and have since added new photos and helpful success tips.
Today we’re mixing big chewy oats with the flavors of butter, brown sugar, a touch of molasses, a dash of cinnamon, and a mountain of chocolate chips.
One reader, Kelly commented: “These are hands down the best oatmeal choco chip cookies I’ve ever made! Soft and chewy, I followed the recipe exactly except for adding 1/2 cup chopped walnuts. Perfection. ★★★★★“
And another, Valerie, commented: “More compliments than I have ever heard from my family and friends, and I bake a lot! ★★★★★“
My Favorite Base Oatmeal Cookie Recipe
These soft & chewy oatmeal chocolate chip cookies start from my base oatmeal cookie recipe and it makes quite a few appearances in my cookbook, 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 standard muffin recipe. This chocolate cookie dough and this peanut butter cookie dough have both inspired quite a few spin offs as well.
The cookies have a slightly crisp edge with a soft center and enough chew that the cookie won’t immediately break when you bend it. A “slow bend cookie” as I like to call them—and this is the key difference between a regular oatmeal cookie and a really great oatmeal cookie.
They’re also:
- Supremely soft, buttery, and flavorful. Using more brown sugar than white helps guarantee a flavorful base.
- Super chewy thanks to old-fashioned oats. Thick whole rolled oats, not quick oats, guarantee a chewier cookie. Quick oats are finer; you simply don’t get the same texture.
- Loaded with chocolate chips. Lots of chocolate in every single bite. And for my fellow raisin lovers: try subbing in half raisins. The dough is pretty similar to my oatmeal raisin cookies.
- Taste just like grandma’s. I find the 1 Tablespoon of molasses is what makes these taste like grandma’s old-fashioned oatmeal cookies. I strongly encourage adding it.
About the molasses, one reader, Hannah, commented: “These cookies are FANTASTIC! I’ll admit, I was a little skeptical about adding the molasses, but it added a depth to the cookies that I wasn’t expecting. Bookmarking to use again for sure! ★★★★★“
Key Ingredients You Need & Why:
- Baking Soda: Baking soda helps the cookies rise and spread.
- Butter: Butter is the base of any delicious cookie recipe. Make sure you are using room-temperature butter.
- Brown Sugar & Granulated Sugar: Sugar is not only used for sweetness, but also for providing structure and tenderness. I like to use more brown sugar than white sugar because (1) it has incredible flavor and (2) it contains more moisture than white, which produces a softer cookie.
- Molasses: Molasses is my secret ingredient! 1 scant Tablespoon enhances all the wonderful flavors of these buttery, cinnamon-sweet cookies.
- Vanilla Extract, Cinnamon, & Salt: Each provide flavor. You can also top the cookies with a little flaky sea salt for more flavor.
- Oats: Oats provide a chewy texture, and there is no shortage in this dough! I use and recommend old fashioned whole oats here—just like I do for flourless peanut butter oatmeal cookies and big giant monster cookies.
How to Make Oatmeal Chocolate Chip Cookies
I especially love this recipe because the process is quick & simple—with minimal dough chilling.
Whisk the dry ingredients together. Just the flour, cinnamon, baking soda, and salt—you’ll add the oats later. Use an electric mixer for the wet ingredients, then add the dry ingredients and mix in 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.
How Large Do I Make the Cookies?
These are drop-style cookies, so scoop the dough and drop it onto the baking sheets. 1.5 Tablespoons (30g) for regular-size cookies, 2 T. (40g) for large cookies (pictured), or 3 T. (60g) for XL cookies!
Success Tip: Use a cookie scoop. Oatmeal cookie dough is super chunky and soft, and this one can get pretty sticky. A cookie scoop not only prevents a mess, it also helps ensure all cookies are the same size and shape.
The cookies are done when the edges are set and the centers still look soft. After baking, I like to lightly press a few more chocolate chips into the tops of the cookies while they’re still warm. This is optional and just for looks. I also add a light sprinkling of flaky sea salt, which, again, is optional.
Here are the 3 characteristics we should look for in oatmeal cookies: Slow bend, chewy goodness, and ultra soft. Check, check, check! Today’s cookies have it all.
And if you’re looking for a peanut butter version, try my peanut butter oatmeal chocolate chip cookies next!
Print
Soft & Chewy Oatmeal Chocolate Chip Cookies
- Prep Time: 1 hour, 10 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 24 minutes
- Yield: 32-35 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. To prevent the cookies from over-spreading, don’t skip the brief dough refrigeration in step 4.
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 (16 Tbsp; 226g) 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 (315g) semi-sweet chocolate chips
- optional: flaky sea salt for sprinkling
Instructions
- In a medium bowl, whisk the flour, cinnamon, baking soda, and salt together. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamed, about 3 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. Beat in the oats and chocolate chips. Dough will be thick and sticky.
- Cover and refrigerate 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 firm.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Use a medium cookie scoop to scoop the cookie dough, about 2 Tablespoons (40g) of dough per cookie, which is a heaping cookie scoop-ful, and place 3 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 cooling rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops and sprinkle with flaky sea salt—both are optional!
- 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 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. 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 | Medium 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!
- Different Size Cookies: Use 1.5 Tablespoons (30g) for regular-size cookies, 2 T. (40g) for large cookies (what is pictured), or 3 T. (60g) for XL cookies. The bake time will be a minute or so shorter for regular-size and a minute or so longer for XL cookies.
- Can I Add Raisins or Chopped Nuts? Yes, you can add either. I recommend 1 cup (180g) chocolate chips and 3/4 cup either raisins (110g) or chopped walnuts or pecans (100g).
Reader Comments and Reviews
Just made these yesterday and they are by far and away the best oatmeal chocolate chip cookies that I have ever tasted — or made. Thank you for yet another keeper!!
Thank you for a great recipe. I made the cookies for the second time today. I decreased each sugar by 1/4 (1/2 cup total) because my husband thought they were too sweet for his liking the first time. I didn’t have molasses on hand, but the cookies were delicious. They made a great ice cream sandwich with Cardamon Chai Chocolate ice cream. The recipe is a keeper.
Once again great recipe! Cannot tell you how comforting it is to have recipes and advice I can trust. My husband loves Chick fil A chocolate chip cookies with oatmeal so I was looking for a close substitute. Nailed it! Thank you so much.
My husband asked for oatmeal chocolate chip cookies and, after reading through several recipes all touting to be the best, I came across yours. The comments are almost consistently high praise so I gave it a shot. Followed the recipe, using dark brown sugar since I had no molasses, and was not disappointed. My husband & I love them. This is a keeper. Thanks for sharing!
Hi Sally, I just made this oatmeal cookies just now by following your instructions. And it turned out to be perfect! It taste so amazing and my 5 kids love it! ❤️ I’ve been making oatmeal cookies before following different bloggers, but your procedure was the best! Thank you for sharing.
I hope to hear your pizza crust making soon and how to precook pizza crusts too!
Mine only turned out when I used a cookie mat!
New favorite cookies!! They were a hit but they only turned out when I used a cookie mat. I used nutmeg instead of cinnamon and didn’t have molasses.
I love these cookies! I have made 4 batches in the past few weeks. I followed the recipe exactly and they turned out great. They are gooey, delicious and probably the best cookies I’ve ever had. Everyone who tries them loves them!
I made these today with an equal flour substitution of a gluten-free baking blend (Grandpa’s Kitchen) and they turned out perfectly! My entire family says they are the best cookies they’ve ever had.
My husband’s favorite is an oatmeal cookie. This is the first time I’ve baked an oatmeal cookie he flipped for. SUPERB are his words.
You always have the BEST recipes!
I’m planning to make these tomorrow. I really want to add pecans. Will they still turn out? Do I need to make any adjustments?
Yes, this is the perfect oatmeal cookie base for other add-ins! I recommend you keeping the total amount of chocolate chips plus nuts to 1 and 3/4 cups.
Looks great and I plan to try making these. Thank you for sharing. Do I need to make an adjustment to the recipe for living at a higher altitude (Denver)? Thanks!
Hi Helen, I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Just made these and they are AMAZING!!! Best cookies that I’ve ever made. Thanks Sally for the recipe. Helen
*Time sensitive question*
I would like to use brown butter and skip the chocolate chips (per birthday boy’s request). Do I need to adjust the quantity of any ingredients?
Thanks so much! And thanks for sharing your love of cooking and baking. Everything I have tried on your site is amazing. You’re gifted!
Mary Ann
Hi Mary Ann, Thank you so much for your kind comment. You can leave the chocolate chips out of these cookies . You can also use brown butter – YUM! Just keep in mind you might have to brown a bit more than the recipe calls for so that after it is browned (there is some moisture loss) you end up with one full cup. See my complete guide on How to Brown Butter. Let me know how they turn out!
Excellent recipe. I used 1 for 1 gluten free flour and they came out perfectly. I did use 1 cup of chocolate chips and one cup of a raisin, cranberry, cherry, blueberry mix and they came out awesome. This cookie would be great with just chocolate or with only raisins. Definitely a new ‘go to’ recipe to add to my repertoire! Thank you!!
Easy to make even with kids. We added banana as the kids wanted to put their touch on it and they turned out great except more like a cake and the cookie falls apart easily…any suggestions?
Hi Lisa! Mashed banana can replace eggs in some oatmeal cookie recipes, so I’m not surprised the cookies were fragile and tasted cakey. Feel free to leave out the egg(s) if you decide to add mashed banana again. If you’re interested, here are all of my recipes using bananas.
Hi Sally! I just came here to say that I’ve been home from grad school for about a month now, and have made these cookies 3 times! They are hands down the best cookies. When DoubleTree released their cookie recipe, my mom said “I think you have them beat!” A big compliment from someone I’ve lovingly been referring to as the cookie monster since I started making these 🙂 thank you so much for bringing us some joy!
This is by far the best chocolate chip oatmeal cookies I have ever tried! I cut the recipe in half because I thought it was going to be too many cookies for my husband and I and now I’m totally regretting it because we finished the cookies in one day. I’m about to make a full batch of these. Thanks for the recipe!
Absolutely delicious- this recipe is a keeper
Thanks for posting!
this recipe is dangerous. these are the gosh darn best cookies i’ve ever consumed. i’m telling you, i make these almost every week. as soon as i run out i need more. my boyfriend and i have developed a full blown addiction. we’ve definitely gained at least 5 lbs because of this. but i don’t plan on stopping anytime soon. i’ve got some in the oven as we speak.
These are amazing, by far the best oatmeal cookie recipe yet. I subbed 1 cup of the chocolate chips to m&m’s to change it up, and still a half of a cup semi sweet chocolate chips. Everyone loved them!
OMG, I made these last night minus the molasses, and they were delish! Family loved them!
Thanks
These. Are. AMAZING!!!!
I truly adore Oatmeal Cookies, but my boyfriend (who is German and has never heard of Oatmeal Cookies before) didn’t quite believe me when I raved about how good they are (I guess the word “oatmeal” kind of scared him off, just sounds too healthy… 😉 ). So I decided to prove him wrong and made some for him using this recipe… And they turned out absolutely perfectly! Thick, chewy and sooo flavorful!
Oh and my boyfriend? He ate nearly the entire batch by himself… He absolutely loved them and even said they are probably the best cookies he has ever had. HA!
Great recipe, next time I”ll try without the cinnamon and less molasses. I will make again!
SO GOOD! I put in a bit less chocolate chips and I skip the molasses usually and they’re still amzing!
Hello, I am so excited to make these cookies tonight! I don’t have molasses, can I substitute with raw honey? Or should I leave it out all together?
You can simply leave out the molasses– no need to replace with anything. If you’d like, honey or maple syrup would work.
Hi Sally! I was so excited to finally bake these, but I just realized I only have salted butter. Can I use that, or would you recommend unsalted only?
You can definitely use salted butter here. No need to reduce the added salt (it won’t make a huge difference), but you can if you wish– to 3/4 or 1/2 teaspoon.
My new favorite cookies to make! Deliciousness!
I have been searching for a recipe that is similar to “Dad’s” oatmeal cookies. And i found it! LUV this recipe! Soft, chewy, chocolatey, and delicious! 🙂
I made these today and added a bit of coconut, omitted the molasses, and used semisweet and dark chocolate chips. They’re delicious!! Love the cinnamon.
Love this recipe! Like others…using this time to do what I love! They were gone in a day. Making batch number 2. Made it just like the recipe, but no molasses.