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
Can i make this as cookie bars instead of individual cookies?
Hi Jessica, You can definitely use this cookie dough for cookie bars. A 9×13 inch pan would be best. We’re unsure of the exact bake time. Hope this helps!
One of the best cookies I have ever made! Have made them three times in less than six months. Have a batch chilling in the frig now as I type this.
My family’s new favorite cookie recipe! These are fantastic!
Amazingly chewy and wonderful flavor! I baked the recipe with no substitutions or changes at high altitude, and to my surprise they came out absolutely perfect! We will be making this recipe again and again, it was very easy and they’re soooo tasty
Dear Sally, I retired a few years ago and began cooking and baking more, particularly oatmeal cookies! I have many recipes, but forget which were more successful, so I’ve done some experimentation and trial and error. I had learned that if the recipe is yours (no matter what) the results ate superlative! Thank you for the good work and effort you put into development. You are wonderful! God Bless you!
Thank you so much for your kind note, Gary! We’re so pleased to hear that you’re enjoying our recipes. Happy baking!
Great recipe, but I need help: my problem is the bottom burning before top is fully cooked. I followed recipe, baked 10 minutes but took them out with tops still wet, they formed up a bit while cooling, but came out of oven partially raw. I’d love any advice, thanks!
Can you make these cookies smaller?
Hi Sue, you can! The bake time will be less, so just keep an eye on them.
I absolutely love this recipie, 11/10 if not better! Been making this recipie for a while when I decided to switch to weighing all the ingredients (not just the flour and sugars). The cookies started coming out very thin and extremely wet. Finally figured out that when I switched to weighing the oatmeal I was using almost a full cup less than the 3 cups in the recipie. In summary, the 3 cups of oatmeal weighs closer to 320g; not the 255g stated in the recipie. I’ve finally got my groove back!
Can’t wait to try this! By any chance can i use regular instant oats?
Hi Meagan, that would work in a pinch, but quick oats are thinner and much more powdery, so your cookies will be a bit dry. We highly recommend waiting to make them with whole old fashioned oats if you can.
Delicious! My first batch came out a little crunchy, so baked the second for only 10 minutes and they were perfect!
We love these cookies! We have a grandson who is Type 1 Diabetic and we need to count carbs. Where can I find the nutrition breakdown for this recipe?
Hi Brenda, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hi Sally, can I use brown butter + 30ml of milk to keep the moisture?
Hi Diana, here is our brown butter chocolate chip cookie recipe–we recommend using that instead!
Perfect, every time!
I’ve gained a reputation at my school for being the baker. I brought these cookies and they were all gone before lunch. I even doubled the recipe! This is one of the best cookie recipes I have ever used
Hi Sally, I made this for my grandma!! She loves them and I make them all the time for myself. However, i skip the granulated sugar because i am a fit boy.
Best
Alex from Mtl
I CRAVE these cookies most days. I sub granulated sugar for Splenda to make it a teensie bit “healthier” but other than that, this recipe is perfect. I make these cookies at least once a month. I’m so glad I stumbled on your site. 95% of my baked goods come out fantastic! (5% operator error ). Your recipes are the only ones I trust! Thank you, Sally.
Oops, forgot to rate it…lol.
Excellent recipe when followed exactly as printed.
Followed the recipe exactly! These are huge and delicious and oh so chocolatey! Turned out perfectly too. Thank you for sharing this great recipe.
This was a good and the best recipe ever that I have made
For those of us who don’t tend to use cups, any chance you could provide the grams amount for the chocolate chips? Thank you!
Hi Nenya, you can use around 315g. Enjoy!
Great recipe. I switched some of the wheat flour for almond/buckwheat
Can I use dark corn syrup for the molasses?
Hi Pat! Molasses is really best, if you don’t have it you can simply leave it out.
I like the sound of this recipe, I’ll give them a try. Any idea of calories/ nutrition on these cookies? Thanks
Hi Rikk, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
The cookies turned out amazing! They have a nice dark crisp on the bottom and the inside is soft and chewy. Simply perfect! I followed the recipe almost to the letter — I used half of the sugar and way more cinnamon. Thank you so much, you recipe will be my go-to from now on)
I am diabetic so I made a few changes. I used Lily’s sugar free semi sweet chocolate chips, whole wheat flour, and Splenda Sugar Blend. The Splenda white and brown blend baked just as good with a fourth the sugar. Everyone in my family and my friends at work absolutely love them!
Hi! I love so many of your recipes! Unfortunately, I’ve had no luck with the Soft & Chewy Oatmeal Chocolate Chip Cookies. I’ve tried three times. They spread completely flat and are just thick, sticky, and with overcrisped edges and gunky centers. I know to work with room-temperature butter and eggs and to chill the dough. The cookies are “tall” when they go in, and I use a silicone mat. So, my questions are: Do you think using a flex-edge beater on a stand mixer could be a problem? Perhaps it whips the ingredients too much? Also, I used sprouted rolled oats. Are they perhaps too meaty or something? Thank you so much!
Are you use sprouted rolled oats? They are cut quite thick, and are likely not absorbing enough liquid and so your cookies are over-spreading. It’s not your mixer, or mixing method. I would add more flour to help soak up the moisture, if you want to use those oats again. Perhaps another 1/2 cup (around 62-65g) flour could help.
This recipe is amazing! I also used chopped walnuts in mine, and they were so delicious!
Great recipe thanks! Cookies came out thick and crispy on outside and soft on inside. I had no problem with spreading or dough being dry. I doubled it and they’re delicious! I didn’t have enough chocolate chips so added some coconut. I will definitely make these again!
Hi there! Love both the magic 5 and the brown butter chocolate chip cookies, and looking for advice about tweaking this recipe! I was wondering, have you tried browned butter in this recipe, chilled similarly to that of the chocolate chip cookie recipe on this site? Or would that be gilding the lily, given the molasses and brown sugar present? Thanks a lot 😀
Hi Vidya, you can use brown butter – YUM! Just keep in mind you might have to brown a bit more than the recipe calls for so that after it is browned (there is some moisture loss) you end up with one full cup. See our complete guide on How to Brown Butter. Let us know how they turn out!
It’s a couple months late, but just wanted to update everyone – if you have time to do it, brown and cool your butter! Doing that gave a really nice savory contrast to the molasses’ sweetness. I made two batches, one for home and one to bring to work. Both were demolished within a few hours, so I’ll call that a win 😀 Thank you for the tips earlier on, and I’m keeping this as a base recipe to have when I want to do more Kitchen Experiments!
My kids, who are selective eaters, loooooove these cookies! They’re great for on the go snacks too.