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. 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!

  2. Sally, we love your recipes!
    Today we adapted this one just a little – we used 1 egg, swapped othe granulated sugar with maple sirup and added peanut butter. Super yummy! Thank you for being out there and spreading your cookie magic with the world ✨
    Best from Germany!

  3. Sally, these cookies are really delicious! So soft and chewy! I didn’t have enough oats, so I subbed some shredded coconut and some chia seeds for the rest. They’re really good! The dough chilled overnight, and I also used your tall cookie trick to insure thick cookies! These are very good and I will make them again! Love the addition of cinnamon and molasses; two ingredients I don’t often see in chocolate chip oatmeal cookies! But those two special ingredients really add wonderful flavor to the cookies! I would definitely recommend including them! Thanks for the great recipe!

  4. I was hungry for some “no fuss” cookies and I loved, loved, loved these. Perfect for my cookie cravings.

    As always I reduced the amount of sugar and ended up using 150 grams brown sugar and 50 grams regular sugar with no change in structure or any problems. The first time I made them they seemed very greasy, so I reduced the butter to 190 grams and that was all the tweaks this recipe needed.

    If you are hungry for a really good and old-fashioned oatmeal cookie with chocolate chips, this is the one!

    1. Hi Brigit! The cookies may fall apart without the full strength of all-purpose flour. However, the oats would certainly help. I haven’t tried it before, so let me know if you do!

  5. Loved these cookies!! I did go ahead and add an extra 1/4 or so cup flour to ensure no spreading since I didn’t have time to do a trial run before having people over. They turned out great!!

  6. These cookies are perfection!! I made them as bar cookies and my whole family devoured them. I have made them twice in the last four days. This is a definite keeper recipe. Thank you!!

  7. So, I tried all the tips to keep these cookies from spreading – chilled dough one hour, chilled the sheets, chilled the cookie dough balls, made tall balls – but my cookies were still flat. What brand of butter do you use? I usually get from Costco or Lidl – inexpensive. Using higher fat/less water European butter may help but at $6/lb it’s expensive. Or I can add more flour. One thing I did with oatmeal raisin cookies is substitute 1/3 butter flavor Crisco for butter. But that doesn’t explain why yours do not spread, and mine do, unless it’s an issue of butter quality.

    1. Hi Mary! A variety of factors should always be considered when comparing the same recipe in different households/ovens. The temperature/texture of the softened butter, the weather, the humidity in the air, the type of oven, the rack position, the altitude, etc! One fix that ALWAYS works for over-spreading cookies is to add more flour. 1/4 cup extra flour should help considerably for next time!

  8. Thanks for sharing this recipe! Your weight for brown sugar is incorrect. On my scale one cup of brown sugar packed is 236 grams not 200, though the white sugar weight was spot on at 200 grams. Can’t wait to try these!

    1. Thanks Maggie! I usually get around 200g for 1 cup packed brown sugar. Maybe I’m not packing it down as much as you did when you weighed it. 🙂

  9. Best oatmeal cookie recipe I have ever made. THANK YOU SALLY for cracking the chewy cookie code. Just to further prove that this recipe is fool-proof: I made these last night with melted butter and incorporated everything by hand. The kids were in bed and I couldn’t run the mixer. Added a little extra flour for structure and chilled in the fridge for an hour.
    Even with this shortcut – Amazing!!
    Spread a little thinner because of the melted butter but still chewy and gorgeous and not at all greasy!! Your recipes are my happy place.

  10. These are BY FAR the YUMMIEST cookies we’ve ever had. Don’t last more that 2 days in my house and the demand for more is CRAZY!! Thank you !! Lots of compliments by friends too!

  11. 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!

  12. 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!)

  13. Looks yummy! I can’t wait to try them. I like to put rasinettes in my oatmeal cookies. So I get both the chocolate and raisins in one!

    1. Ok, I didn’t quit my job but I did make these cookies when I got home because I needed serious baking therapy. They turned out a little flat so I might not have chilled them long enough but they’re still chewy and really tasty. I’ll be sharing them with the coworker who I snapped at yesterday as an “I’m sorry” gift.

  14. 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. 🙂

  15. Since brown sugar is white sugar with added molasses, why not use white sugar (decreased a little) and use more molasses?

    1. Hi Leslie! We don’t want too much liquid in the cookie dough, so that’s why I do it this way. Plus the straight molasses flavor is VERY strong and adding more would simply be too much and turn these into molasses cookies.

    1. Hi Dotti! I don’t have much experience with gluten free baking, so I’m not the best person to ask! Here are some of my naturally GF recipes:

  16. I would love to make these for my Mom, but she is dairy free. Any suggestions for a substitution for the butter? I sometimes substitute applesauce for oil but not sure if it would work in place of butter. Your thoughts?

    1. Hi Theresa! I haven’t tested these with vegan butter but I would recommend you trying a vegan buttery stick such as Earth Balance- let me know how it goes

  17. Hi Sally: can’t wait to try this. Question: you say to use a large 3 Tbsp cookie dough scoop, however your link is to a large 3 tsp scoop. So are you meaning 3 Tbsp or 3 Tsp scoop? Thanks in advance for your reply.

    1. Hi Mary! I can definitely see the confusion here. The description title says 3 TSP, but it’s 3 Tablespoons if you see the product description. 🙂 It’s 3 Tablespoons of dough per cookie. These are big cookies!

  18. 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.

    1. The cookies lose a little bit of their softness when they’re kept cold. If I have to refrigerate them, I usually give the cookies a quick few seconds in the microwave to soften them back up, though!

  19. 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!

  20. Hi Sally, thanks for this recipe. Looks wonderful and I can’t wait to try it. My daughter is the oatmeal chocolate chip girl. I am the oatmeal raisin of old school. I have never tried molasses in cookies so this will be a new experience. I also like just a little cinnamon as I don’t like too much cinnamon flavor. I really look forward to making it. I am a Sally too that loves making cookies! Thanks again.

  21. 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.

  22. 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

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

  24. 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!

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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