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! Or try the sweater-weather, festive-feeling cousin recipe, these big fat dark chocolate cranberry oatmeal cookies!
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
These were delicious! I didn’t have any molasses but without it , and no other changes or substitutions , they were still great! Moist , chewy and yummy! They disappeared quickly at my house!
Thank you for this recipe! Followed it to the T and they were so perfect. Soft in the middle…a tad crunchy on the outside. I love this website. Thank you.
Cookies turned out Amaaaaaazing! They were a big hit! Out of the entire batch, only two of the spread. T
I made these gluten free and added some coconut sugar instead of the full amount of brown, as well as some pecans and walnuts. SO GOOD!
Hi just getting ready to make these and don’t have vanaila extract or any kind of vanaila.Is there something I can use in place of it…..Thanks Rick Provenzano…
Hi Rick! You can leave it out without any other changes. If you like, you can add the same amount of maple syrup, bourbon, or spiced rum to add some warm flavor notes.
I should probably wait until I finish baking, but I followed this recipe almost to the letter, except: no molasses, and subbed vegetable shortening for half of the butter. The dough is so incredibly dry and crumbly. I can’t believe this is how it’s supposed to be — I feel like I could cut a cup or cup-and-a-half of the oats and get the proper consistency.
I decided to separate the dough into halves and add two more egg yolks to one of the halves. That moistened the dough enough to be as sticky as it should be. First batch is cooking now. I’ll report on results later.
Hi, same here then I realized I used quick oats, they absorb so much moisture,
I followed to a “T” and usually your recipes do not fail me. But I wasn’t happy with the results of the this one. The ratio between flour and butter caused my cookies to look like lace cookies. They spread and are thin and quite salty. I thought I was going crazy when I saw how much salt to use. But I decided to trust the recipe. And yes I did refrigerate and scoop with a cookie scoop. I tried a second time adding the extra 2 tablespoons and it didn’t help.
By far, the best cookies I have ever eaten! I’m making them again today.
Just made these following the recipe exactly. Had no problems at all, they came out perfect and spread correctly, no problem at all. I will say that it’s important to have the oven rack in the middle to upper slot, if you have electric oven, so the aren’t too close to the heat. Perfect big chewy cookies! I added pecans to the recipe for an extra special Christmas treat!
I don’t know what my problem is with this recipe. I can’t get them to cook without turning dark, way darker than the pictures show. I tried knocking off a couple minutes and the inside is just too gooey. I tried turning the heat down to 325 and retaining the original amount of time, nope that didn’t work either. I have my oven rack in the center, I’m using the normal silicone mat…ahh what is wrong? I used the molasses option but would’t think it would make them that much darker??
Hi Tasha, How did they cookies taste? If they are darker it could simply be that you are using dark brown sugar and the pictured use light brown sugar (either works!) and a darker molasses (for example the Wholesome brand molasses is much darker in color than Grandma’s brand, etc). If they are the right taste and texture then you aren’t doing anything wrong!
I absolutely love these cookies! I didn’t have any regular sugar so I used all brown sugar and they still came out perfect.
I’m wondering if I can somehow add brewers yeast though? If maybe I can replace some of the flower with it or if I would need to add in more wet ingredients to add it?
Hi Sheighlyn, we haven’t tested anything, but we’d start by removing just a bit of the flour. It may take a bit of tinkering! So glad you enjoyed these cookies, and let us know how your experimenting with the brewer’s yeast goes.
This was so good and the texture was perfect!
I love this recipe! It can be done with 1.5 sticks of butter. I added walnuts. It. Is. Perfect. Thanks again, Sally
The most perfect oatmeal chocolate chip cookie recipe. I changed nothing and followed everything exactly, down to the timing of everything and size of the cookies. Absolute hit! My husband had 3 in a row. Thank you, Sally!
These cookies are perfect! If yours spread to thin I, ahh… sorry but I assume you aren’t rolling them. Certain cookies need to be rolled to prevent spreading thin. Mine are an inch high, chewy, and delicious.
Loved this recipe.
These are my go to cookie! They stay soft for a week and I love the way that they spread for a large cookie
This recipe is nearly identical to a tried-and-true oatmeal cookie recipe that I’ve been using for decades. ( I came looking for variations, and I’m eager to try the peanutbutter version.) Anywho, I wanted to address the issue that some have had with too much spreading. I use a bit more flour – about 200 grams. Also, the ambient temperature does indeed affect spreading as does whether you use butter or margarine (and what brand). Just my experience.
THESE WERE AMAZING!!! perfectly chewy and as a beginner baker this recipe was easy to follow along :))) thank you!!
They spread like crazy! I even halved the recipe
Hi Dawn, It’s possible that your butter was perhaps too soft, which is usually the culprit for overspreading cookies. Here is more on what room temperature butter really means, and here are 5 tips to improve your next batch of cookies — see #2 there for more on how to prevent excess spreading. Let us know if we can help troubleshoot further, and we appreciate you giving these a try!
I’ve baked this recipe about 10 times now, sometimes with slight variations to the chocolate chips/raisins/molasses additions (depending what I have on hand); I also use parchment paper on my single large cookie sheet, and which works fine! I am baking at an altitude of 2700 ft with no special accommodations for that, and the recipe always turns out great! I admit, it took me a few tries to stop overcooking them (14 minutes is slightly too long in my oven), and to believe they were ready while they looked barely cooked at centre.
My use of this recipe was inspired by wanting to offer a pocket sized snack to the equipment operators who tirelessly remove snow from my road and driveway all winter, and has become a standby go-to after their hearty approval!
Thanks for your carefully detailed delicious recipe, it is much appreciated and adored in the Great White North!
This recipe is SOOO good. Everyone I make them for asks for the recipe! They are the best!
Helloo!! I Like your recipe. I’m gonna make it at home, but I have a question. This cookies are soft on the inside and crispy on the outside? Because I’m looking for a recipe like that, with crisp edges and soft inside. Or do you have another recipe of oatmeal cookie?
I hope you can answer my question, thank you!
Hi Vanessa! These oatmeal chocolate chip cookies have a slightly crisp edge with a soft, chewy center. Let us know if you give them a try!
My absolute favorite oatmeal cookie recipe. I leave out the choc chips. I use maple syrup instead of molasses. They are perfection.
Thank you for the tip about room temp butter.
Hello! I’ve made this recipe several times and it consitently comes out great! Nice flavour and texture.
Just wondering if I can substitute coconut oil for the butter in this oatmeal cookie recipe and if yes, would I use the same amount.
Thanks very much!!
P.s. love all of your recipes that I’ve tried, you are my go-to site!!
Hi Franca, We haven’t tested it with this exact recipe but it should work, obviously the flavor will be different. Let us know if you try it!
Hi Lexi, thanks for your quick response!
I did make the cookies using 1 exact cup melted, and cooled coconut oil and the cookies came out very good! Both my husband and son loved them. The coconut oil did not change the texture of the cookie and there was a very slight hint of coconut flavour, which we all really enjoyed.
Since I was using melted coconut oil, and a little concerned about the cookies spreading too much while baking, I kept the dough refrigerated a little longer and throughout the baking process. The cookies were perfect!
Thanks
This recipe sounds amazing, I adore cookies!! I am new to high altitude cooking and think I had better be sure to get this one right! What would you do differently for high altitude?
Hi Can! I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Like others have said, these spread so much! I chilled my dough for nearly 2 hours but my cookies came out flat & super spread out. They’re definitely chewy, but they almost fall apart with how chewy they are. Additionally, there’s just something off about the flavor.
I bake frequently & have been doing so since a very young age—I know to follow the recipe the first time, spoon & level, weigh ingredients, etc. However, the measurements in this recipe seem a bit off…only 1.5c flour?! If you want to tinker around so these don’t spread so much & have a better flavor, great! But I will be finding a difference recipe for my next batch.
Hi Little, so sorry to hear you’ve been having troubles with your cookies. The 1.5 cups of flour is correct because we are using 3 whole cups of oats – be sure to use old fashioned whole oats and not quick oats. It’s possible that your butter was perhaps too soft, which is usually the culprit for overspreading cookies. Here is more on what room temperature butter really means, and here are 5 tips to improve your next batch of cookies — see #2 there for more on how to prevent excess spreading. Let us know if we can help troubleshoot further, and we appreciate you giving these a try!
I had the same problem when I used parchment paper. I switched to my silicone mats on darker pans and the cookies did not spread out.
This is my third time making these cookies and every time they come out perfect. I missed the part about if I did not have molasses to leave it out of the recipes so I added Maple syrup. It’s still turned out delicious and the touch of cinnamon is perfect. I have saved this recipe and will make this every time I have the urge thank you so much.
Yum! I adapted these for a gluten free family member by swapping the 1.5 cup all purpose flour for 1 cup brown rice flour and .5 cup almond flour. I am sure they would work with a gluten free blend flour like cup4cup or 1:1. I also used part chocolate chips and part M&Ms.
I suck at baking with that being said I decided to make these cookies and I’m glad I did. I kind of winged it didn’t seem moist enough I added a second stick of butter because let’s face it butter is a fix all after the second stick of butter the consistency looked as was suggested. I forgot to chill before cooking the excitement was too much they went right into the oven I didn’t see any cookies overly spreading like others commented they came out perfect thank you for sharing the recipe I definitely subscribed to the email updates or whatever.
I dont have parchment paper could I use tin foil?
Hi Patricia, if you are unable to use parchment paper or silicone baking mats, you can bake the cookies directly on your baking sheet. Once baked, you’ll want to promptly remove them from the sheet after they have slightly cooled to ensure they don’t stick to the sheet.
I love this recipe! How do we store them in the freezer? I want to make them and freeze them and have them for a party 2 weeks from now.
Hi Kate, here are the freezing instructions (always found in the Notes section of the recipe card in every post): Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. (See step 3.) 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.