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


Comments are closed.

  1. Hi, I just wanted to say thank you for the great recipe! These turned out great and were gobbled up super fast!

  2. Hi!
    I was wondering what the texture/consistency would be like if I didn’t chill the dough for over (I was thinking of chilling it just for 10-15 mins) and if I didn’t add the molasses (because they don’t sell molasses where I live!). These cookies look great and I really want to bake them as soon as possible!

    1. Hi Emma! The cookie dough will over-spread, so I do recommend chilling in the refrigerator a little longer. You can leave out the molasses 🙂

  3. Have you every tried replacing the butter with coconut oil and applesauce?

  4. Have you tried using white chocolate chips instead? Curious how that would alter the taste of the cookie! I looooooove White chocolate almost as much as oatmeal.

    1. I love white chocolate in oatmeal cookies– you can switch out the chocolate chips for white chocolate.

    2. Hi AJ! I made them with white chocolate chips, dried tart cherries, and toasted cashews. I replaced the cinnamon with pumpkin pie spice and they turned out delicious! Everyone I’ve shared them with has liked them, even those who “hate” oatmeal raisin cookies (I have several family members in that camp).

  5. Noah Tunis says:

    Amazing recipe!!! Love it. For one extra addition: I use coarse grain sea salt as opposed to a more granulated version and this gives a few bites per cookie a subtle sweet, salty, and spicy balance. I think it gives even further depth to an awesome recipe

  6. Hi Sally,

    Would these work as bars or would the recipe need alterations?


    1. Hi Cindy! You can press this cookie dough into a baking pan to bake cookie bars, though I’m unsure of the best size to use. This is a lot of dough so I’m guessing 9×13. Let me know what you try!

      1. Cindy King says:

        Hi Sally!
        I used a foil lined, 9×13 inch pan, and they turned out great! Love the molasses and cinnamon!! I baked them for about 35 minutes but probably should have pulled them out at 32. Thanks for another incredible recipe…now I have to try your new oatmeal chocolate chip peanut butter cookies!!!!

  7. These cookies are amazing! I baked them with my two-year-old niece and they were super simple and delicious! Everyone couldn’t stop eating them! They were very full of flavor! I would most definitely make these again!

    1. I’m so glad these were such a hit, Renee!

  8. Hi Sally!
    If I wanted to use a medium scoop (purely because I don’t have a large one and I’m too lazy to go get one at the moment) how much would I reduce the baking time by?


    1. Hey Beth! Just a minute or 2 less. 🙂

  9. Hi Sally! I made these cookies and while the flavor was delicious, I was personally unhappy with how they turned out. The cookies spread a lot! I tried making them initially with Kerrygold butter and then I read that perhaps the issue was the European Butter. So then I used Challenge and had the same result. I tried freezing the scooped dough, thinking that they spread too much because of the butter being too softened, but got the same result (I literally took them straight from the freezer to bake). I also tried baking them at 325 degrees in case the oven was too hot (today’s a hot day at 91 degrees!), but then I had to add 2 minutes. Any help?

    1. Hi Melanie! Thank you so much for trying my recipe and I’m so sorry you experienced trouble. I recommend adding 1/4 cup of flour. This will help soak up more of the butter. Make sure your butter is cool to touch, especially if baking on a hot and humid day.

  10. Hey Sally! I just made these cookies and WOW. They were easy to do, I’m sad that I didn’t have the full ingredient list for the full batch! I halved the recipe since I only had one egg and half of the oatmeal. I subbed a little extra flour for the oatmeal I was lacking but otherwise I made them just as you suggested. They smelled amazing and tasted so good. The molasses added a nice extra flavor to them. I thought they were perfect. Thank you for sharing your wisdom with us. I enjoy your blog immensely!

    1. I’m thrilled you tried these, Whitney!

  11. what is the difference between this recipe and the recipe on the link below? thanks…

    1. Hi Mara! This chewy oatmeal chocolate chip cookies recipe yields more cookies. They’re also a little chewier and more buttery.

  12. Hi Sally! I’m looking for a very chewy oatmeal cookie recipe. Do you think melting the butter in these would be a good idea? I’ve just never seen it in oatmeal cookies before.

    1. Hi Denae! These cookies are extremely chewy as is. Give them a try! I don’t recommend swapping the creamed butter out for melted butter.

  13. Hi Sally! I’ll bake that cookie today. I’ll skip the molasses for the meantime. I’m hoping that everything will go fine as I’ll start selling this on Christmas ☺️✌ Wish me luck!

  14. What if I only have quick oats? Will these still work?

  15. Hi! I love your recipes and your blog which explain clearly your baking process 😀 Perhaps there could be baking videos?
    Anyway, I followed your above recipe, minus the molasses and cinnamon. It turned out to be more crispy, with a slight soft centre than soft & chewy. It is still good, but just wondering what seem to be the problem here?

  16. Any chance I can leave the molasses out? What’ll be the effect?

    1. Hi Aya, The molasses is an optional ingredient, but 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.

  17. Hi!

    Came across this recipe while searching the web and was wondering if instant oats would work fine for the recipe?

    1. Hi Dana! Instant oats will be just fine, but they are more powder-y. The cookies may not spread as much.

  18. I just made these cookies and added 3/4 cup of shredded coconut and omitted the molasses l. They’re delicious but I can taste an aftertaste of making soda. I’m wondering if 1tsp is too much? I followed the rest of the recipe to a “T” -( the baking soda was a brand new container from m Trader Joe’s)

    1. I tried the baking soda from Trader Joe’s and had the same problem! Went back to the orange box 🙂

  19. Bonnie Schooler says:

    Hi Dana,

    I made these today for a cookie walk at church tomorrow! They turned out perfect. I made the a little bit smaller for more cookies, but really are the perfect size!

  20. Phyllis Minga says:

    I have made this recipe several times and my boys love them. Thank you for sharing this recipe with us.

  21. Hi Sally! Thank you for the delicious recipe! I’m 100% team oatmeal chocolate chip cookies and 0% oatmeal raisin cookies I made these cookies tonight and my cookies spread too much and were paper thin. I chilled the dough for 1.5 hrs in the fridge too! After the first batch spread like crazy I then froze my cookie dough balls for an hour to see if that helped and it did but only slightly. What do you think I did wrong? Or how can I make these and end up with a thick chewy cookie? Taste is great but I’m super bummed with the appearance

    1. Hi Jamie, I’m glad you enjoyed the taste! Check out this post to help you troubleshoot (and also how to fix them if they still end up flat!)

      1. Thanks Sally! I am thinking maybe I overbeat the dough at some point. *sigh* Next time (if there is a next time *fingers crossed for a no*) I will try the mid-baking reshaping tip!

        Thanks for everything! 🙂

  22. I must commend you on a great recipe, I’ve baked the box top version from Quaker Oats for years and these cookies turned out better than I can remember. The only difference between the two that I could tell is the extra butter and brown sugar.

    I split the recipe in half, oatmeal and rasin and oatmeal and chocalate chips, ( I used Ghirardelli milk chocalate chips). The last batch out of the oven I put a few chocalate chips on the oatmeal rasin and additional chips on just the oatmeal chocalate, so four different versions, (finsing purposes of course).

    I did not use molases for anyone reading.

    1. I’m so glad you decided to try these, Bryan! Great tip on dividing the dough with different mix-ins!

  23. These cookies are fantastic!! I will be using this excellent recipe time and time again. I only had a cup of chocolate chips left so I added 3/4 cup golden raisins too. They definitely won’t be around for long lol. It seems like the last few oatmeal chocolate chip cookie recipes I tried ended up more dry and crumbly. These are the perfect texture; soft and chewy with a slight crunch on outside. Thanks for such a terrific recipe!

    1. I’m so glad you enjoyed these! I love using half chocolate chips and half raisins also!

  24. Will these cookies still be as good without any chocolate chips in them? My family wants just a chewy oatmeal cookie.

    1. Yes, they will still be great!

  25. These are my go to cookies! My fiancé and son love them so much. I’ve made this recipe more times than I can count along with several others you have. Just a huge thank you for blessing my kitchen and family with these delightful recipes. I’ve been baking since I was 14 and love it! Your tips have been super helpful and I’ve learned a lot since reading your blog the last year and a half.

    1. Thank you so much for trying my recipe and reporting back, Karyn! What a sweet comment, thank you so much for following my blog and trusting my recipes.

  26. Made these yesterday for the Super Bowl – huge hit! Great flavor, texture, and chewy with a good oat-y warmth for winter. Loved them! Thank you for all your great recipes.

  27. I made these cookies and they were delicious! I noticed they became hard by the third day. Any tips to keep the cookies chewy?

    1. Hi Peggy! My secret to keeping cookies soft for days is to store them with a piece of bread. The cookies retain all of the bread’s moisture and stay soft for days. And the bread becomes super hard! It’s a fantastic trick.

  28. Hello Sally. I recently made your dark chocolate oatmeal cookie and they came out pretty well. What’s the difference between this dark chocolate oatmeal cookie and this one?

    Thank you

    1. Hi Alexandra! Both recipes are similar. I find these a little chewier though!

  29. Alexandra Belot says:

    Thank you so much Sally. I have another issue with my cookies. Before putting them in the oven I give them a round shape just like you do…. but the kind of stay round when they come out of the oven. Can you tell me why i have this problem? Thank you.

    1. Do you mean they are not spreading? Try skipping the dough chilling. That will help them spread out.

  30. These are absolute perfection. I had almost given up on baking oatmeal cookies because they never turn out exactly how I want them to. For some crazy reason, I signed up to bring oatmeal cookies to my daughter’s preschool bake sale tomorrow. I went in totally blind on this and made two batches of dough without a test run. Zero regrets. They are gorgeous and delicious. This will be my go-to oatmeal cookie recipe from now on. THANK YOU!

    1. I’m so happy that these turned out how you wanted them to, Molly! Have fun at the bake sale!

      1. Is there any changes for elevation? At 7,000 ft we usually have to alter something.

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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