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. I do not have a stand mixer (took up too much space) since I moved to a smaller apt. Can I use a regular hand mixer?

    1. Absolutely!

  2. Sally, thank you so much for all of your cookie and muffin recipes and tips! Since finding your wonderful, fun site, my cookies and muffins have been turning out sooo much better!!
    I plan on making these tomorrow but I want to make them with a 1 and 1/2 tablespoon cookie scoop. I don’t want such huge cookies!
    How long would you suggest I bake them?

    1. You are welcome, Nancy! I’m glad you have been enjoying the site! For smaller cookies they will probably take closer to 10 minutes. Watch them closley until lightly browned on the sides but the centers should still look very soft.

  3. Thank you! These cookies are amazing. You have the best recipes.

  4. A true winner! We enjoy the original recipe, but last week I tried a few variations to create a Caramel Apple cookie. Replaced 1 cup oats with a cup of apple cinnamon granola. Added 3/4 cup caramel nuggets. Used walnuts 3/4 cup. (No choc chips in this version). For the ones that we expected to eat quickly, I added a thin slice of apple, sprinkled with cinnamon sugar halfway during the bake time. Really delicious fall flavored.

  5. You are a cookie genius!! My daughter and I are working our way through all your recipes and each one is better than the last. The added molasses takes these oatmeal cookies to the next level! Thanks for sharing your love of baking with us!

  6. What a great cookie! These cookies taste like fall. Do not skip the molasses and dark brown sugar, as it gives it a great flavor. I followed the recipe and had no problems. Give these cookies a try!

  7. Hey Sally! Great cookies! I do have one question/concern. When chilling for 45 minutes to an hour I’ve noticed as I continue putting the next round of these into the oven the dough thaws out more and more between batches which leads to some inconsistency between batches. Should I scoop out a batch of cookies and then toss the dough back in the fridge while those bake or is there a better way to do that?

    Thank you so much for a great recipe!

    1. Yes, If your kitchen is particularly warm then you can keep the dough in the refrigerator until it goes in the oven. I sometimes scoop it all and place the dough balls back in the fridge until they are ready to go on the baking sheet. Also be sure that your baking sheets aren’t still warm when you place each new batch on them!

  8. Hi Sally
    Would this recipe work with instant oats?

    1. I recommend sticking with old-fashioned whole rolled oats, not quick oats, to guarantee a chewier cookie. Quick oats are thinner and more powder-y; you simply don’t get the same texture.

  9. As suggested, I’d like to try this recipe and add in nuts (thinking of walnuts) and some dried fruit (does sour cherries work? Appreciate any recommendations on this too).

    I wanna know how much nuts and dried fruit should I be adding for this recipe? Thanks a lot!

    1. Hi Irish! Will you be leaving out the chocolate chips? Whatever you chose, use 1.5 – 2 cups total add-ins.

  10. Yolanda Caldwell says:

    I made these cookies for our grandson in the Army last week. It is the best-tasting oatmeal/chocolate chip cookie I’ve ever made. I over baked the first batch and they were still good!

  11. These are so good! The perfect combination of crispy outside and chewy inside! I may reduce the sugar a smidge next time to see how they are a little less sweet. But this is my go to recipe now! Thank you!

  12. Excellent recipe! Glad I came across it. I have also tried using dark chocolate chips and instead of molasses maple syrup (about 2 tbs)

  13. I’ve been looking for a great caramel apple oatmeal cookie…I’m going to use this recipe and substitute dried apples and Kraft caramel bits for the chocolate chips .

  14. Hi Sally, I was rereading your e-mails and I was just thinking this recipe is the best I’ve ever made. It’s really my favorite ! I love eating cookies for breakfast and it’s often oatmeal cookies. Now, it’s always your recipe, I just change the add ins : cranberries, white chocolate…. =)
    Thank you Sally !!!

  15. I just tried these this morning and this is definitely my go to recipe for chocolate chip oatmeal cookies from now on! They are just delicious! I added walnuts to my dough and man, they are so good!

  16. Sorry if this has already been asked, but would this recipe work with Crisco rather than butter if it’s all I have on hand? (Used up my butter for other cookies and need to get rid of lots of oats, haha)

    1. You can use Crisco instead of butter for these cookies. They may not spread as much. Reduce the chilling time a bit or try skipping it completely.

      1. Thanks so much for the reply Sally! I just went for it, and they still spread nicely 🙂 So delicious too, love the molasses

  17. So, my husband picked this recipe to make first from your Cookie Addiction book. Wow! So yummy! I only have a small scooper, so made them smaller and reduced baking time, but oh, so delicious! Ate some for breakfast this morning!

  18. What if i use oat flour or brown rice flour instead of all purpose flour

    1. Hi Ann, I don’t recommend either for this recipe. Here are all of my gluten free recipes if you are interested.

  19. Love this recipe, I substituted maple syrup for molasses because I was out of molasses and cook 12 minutes instead of 13-14 and they turned out great.

  20. Ok you guys. This is the one. Seriously.

    I’m definitely an above average baker… I spend a LOT of time baking. This is officially THE best chewy oatmeal recipe I have EVER used. It’s amazing, especially the next morning as I sit here eating cookies for breakfast.

    For my particular oven I ended up having to switch to convection on my first sheet, but once I did that, 14 mins was perfect. Otherwise, I followed it to a T (ok.. maybe I added more cinnamon.. because cinnamon!) and it came out perfectly.

    Thank you thank you thank you!

  21. My kids, 20 & 15, are going nuts over these. Highly recommend. Pretty simple and fun to make.

  22. Another Thumbs UP recipe from Sally. Thanks so much.

  23. Kimberly Urquhart says:

    I made these last night – hands down the best cookies I have ever tasted!!!! My whole family loves them! Amazing!!! Definitely our new favourite cookie recipe!!!

  24. I am going to use maple syrup this time instead of molasses because I do not have molasses, but great recipe!

  25. Soooooooooo goooooooood. Thanks so so much for the recipe!

  26. Made this recipe twice, once without Molasses and the second time with. Loved them both. My personal preference is with. Using a Stand mixer was so much easier than a Hand held mixer.

  27. Hi Sally!

    Quick question…I don’t have unsalted butter on hand, I’m thinking I could maybe use salted butter and reduce the amount of salt? Obviously I’m a “baking newbie” – sorry if this is a silly question!

    Also, I think someone asked above but I didn’t see a response – does the type of butter used (European vs. American) make a huge difference?

    Thanks in advance for your help!

    1. Hi Brynn, If you use salted butter I recommend cutting the added salt in half. I always recommend unsalted butter because every brand contains a different amount so we never really know how much we are adding!
      The type of butter can make a difference depending on what you are baking. Typically European butters contain less water and more fat – delicious when spreading on bread but can cause your cookies to be both greasy and a bit drier.

      1. I only had salted butter and just left the salt out al together. These turned out amazing! That’s so much!

  28. Shannon Hukill says:

    Made this recipe and substituted with brown butter – so added 2 tablespoons of milk – which I learned to do from the brown butter chocolate chip cookie recipe! Still turned out great even though I was afraid they would lose too much moisture! 🙂 thanks Sally for such informative and helpful recipes!

  29. I made this recipe just as the directions stated, however my cookies spread out too much and were thin. After cooking the first sheet, I placed the cookie dough back in the fridge, and they still came out flat after cooking. They taste great though. Any suggestions on how to prevent them from coming out flat? Thanks!

    1. Hi Fallon, I recommend taking a look at the post 10 Tips to Prevent Cookies from Spreading to help troubleshoot. I hope it helps!

      1. Thank you very much for sharing Sally. I will be sure to try those tips the next time I make them to prevent them from going flat. As I mentioned, they still tasted great and were soft and chewy 🙂

  30. I have made these twice and they are truly great! I have frozen the batter in a log form and then sliced it to bake cookies weeks later AND I have also frozen baked cookies. They get ‘oh, so wonderful’ if they are put in microwave for 25 seconds. I now have a dangerous, delicious problem that I can store in my fridge- cookies on demand. Doesn’t align with WW..but I do get cheat days!

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Welcome to my Kitchen!

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