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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

Print

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

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 (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*

Instructions

  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.

Notes

  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 sallysbakingaddiction.com

346 Comments

  1. 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.

  2. 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!

  3. 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!

  4. 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. 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 🙂

  5. 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!

  6. Hi Sally,

    I’ve made these SO many times and they are delicious but the spread EVERY time. I’ve tried every tip I’ve read from you and I think the consistency of my dough just isn’t “doughy” enough. Do you think adding some extra flour might help?

    Love all of your recipes. This is the one I just can’t seem to get right!

  7. This was my first time baking anything from scratch. I followed the recipe exactly and my cookies came out amazing. I did however add chocolate chips and walnuts. They were not flat or thin and they taste really really good. On to the next baking experience.

  8. They were alright, nothing special. Vegan oatmeal chocolate chip cookies from Trader Joe’s are a lot better. I love baking, so I try to steer clear from store bought goodies. Surprisingly not sweet with the amount of sugar in the recipe.

  9. These are delicious!! I used coconut oil because I was out of butter and they were delicious. I loved the addition of molasses.

  10. I made these as a treat to bring to work, and they were a HUGE HIT! Don’t know if I’ve ever gotten so many compliments on something I’ve baked. 🙂 I followed the recipe exactly as written, and may have “accidentally” broken one or two and taste tested those myself- these are nice and dense with a great chew. I really do think the cinnamon and molasses add a little something special. This recipe is a keeper and I will make again and again!

  11. It’s my first time making these cookies and I absolutely love this recipe!! Quick question, for how long will the cookies last before they expire? Or how long is it’s shelf life at least. Thank you very much!

    1. Hi Tara, Cookies stay fresh covered at room temperature for up to 1 week. For longer storage you can freeze the cookies – see recipe notes for freezing instructions.

  12. These look amazing and I’ll going to try the recipe but using a smaller (1.5 tbsp) scoop. What bake time do you recommend? TIA

    1. Hi Michelle, I’m unsure of the exact bake time but keep your eye on them and bake until lightly browned on the sides but the centers will look very soft.

      1. Thank you for responding. I ended up baking them for 10 minutes after scrolling through previous comments and seeing that suggestion. They turned out perfect.

        Also, your idea to drop a few chocolate chips on top after baking is genius. Kept people from wondering if they were raisin or chocolate chip cookies. Huge hit at the office.

  13. Hi Sally!! I don’t know what I did wrong, but my cookies ended up flat and all spread out. I live at 8000’… do I need to do something different??

    1. Hi Fran, I suspect altitude could be the issue. Unfortunately I have no experience baking at high altitude. I know some readers have found this chart helpful though: https://www.kingarthurflour.com/learn/high-altitude-baking.html

    1. For the best results follow the recipe as written. Stick to all purpose flour and 1 cup brown sugar and 1/2 cup white granulated sugar. Enjoy!

  14. Hi,
    I baked the cookies and they spread even though I followed your instructions. Do you think the reason could be that I used 1 tablespoon for each cookie?
    Thank you so much for all your wonderful recipes!

      1. Thank you for your reply!
        I chilled the dough overnight and keep the dough in the refrigerator everytime one batch of cookies was in the oven.
        The spreading happened when I made the raisins oatmeal cookies as well. Maybe I should add more flour to thicken the dough so it won’t spread?

  15. These are SO good! If there is anybody in your life who looks down on oatmeal cookies, make them these and they will change their mind instantly! The only thing I would say is that they are quite sweet…but that’s what makes them so delicious! The molasses is an interesting addition and is not overpowering at all.

  16. I just baked these. They are so delicious. I did use 1/4 cup white sugar and I put 3/4 cup of caramel and chocolate chip in the dough. I didn’t chill the first batch dough as I wanted to eat these right away. I made 9 cookies.
    I put the rest in the fridge for later.

  17. I made these and “WOW!” This is my “go-to” recipe. Just remember the dough must rest for 45 minutes in the fridge. Out of this world flavor. Thank you!

  18. Going to bake these today! Can I substitute something else for the molasses? Don’t have any and not a fan of the flavour (even though I’m sure you don’t notice it with 1 tbsp). Maple syrup? Corn syrup? Thanks!

  19. These are amazing! Love love. I added some pecans. This is a new favourite. Thank you for the recipe.

  20. Hello Sally, i just finished baking my muesli cookies and i used your recipe for oatmeal cookies it turned out great and taste so good too. Thank you so much. xoxo

  21. I baked these with “special butter” (I’m in Canada so it’s completely legal). They turned out incredible! One small variation I made was using 3/4cup butter 1/4 cup coconut oil. I would recommend trying this.

  22. Love this recipe! Made them for my mom and she told me these are delicious! Totally making them again!

  23. Made these with ener-g egg replacer. They came out terrible. Stayed as a ball in the oven. I’m sure this recipe is awesome as written, since it has so many wonderful reviews. I’m only commenting to save fellow egg allergy folks the trouble of mixing this all up.

  24. I cut the sugar in half (1/2 cup brown, 1/4 cup white granulated), but still used the 1 TBSP molasses, (along with 1.5 bars of 85% dark chocolate), and the cookies still turned out fine and the sweetness just about right for my tastebuds.

  25. I’m nursing my newborn baby
    and have heard oatmeal helps with milk production so I’ve done oatmeal and all ways! These cookies are by far my fave Way to get oatmeal in. I did make some changes to make them more health conscious… substituted the sugar for monk fruit sweetener 1:1 ratio, added 1/2 cup more of oatmeal and used 3/4 cup of coconut flour instead of regular all purpose flour. I left out the molasses. I baked at 320 for 20 mins because they were burning when I baked at 350 (I think that’s just my oven cause it’sa not on heat steroids). These are so good!!! Thank you for this recipe. I love 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

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