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
My husband recently told me to stop trying out any other cookie recipe beside this and your soft iced oatmeal cookie recipe (his fav!). It is delicious without the molasses, but my husband knows if I don’t add the molasses, so I’ll keep adding it! Thanks for the awesome recipes!
This recipe is amazing!! I didn’t add the molasses but they came out incredible. I also used quick oats which in another comment I read it could dry the cookies but I didn’t feel they came out dry, they were a little spongy for sure but the taste was there. I also added dark chocolate chips which 10/10 recommend.
Another winner, Sally! I really liked the special touch of adding the chocolate chips on top at the end! I added nuts and reduced the sugars by 1/4 each, came out great!
My family loves these cookie but my electric mixer just broke down. Can it be done with just a whisk?
Hi Nina, since the butter and sugars need to be creamed, a silicone spatula or wooden spoon would be a better choice. It will take a bit of arm muscle!
My family loves this recipe so much but my MIL is gluten free and I hate she misses out on how awesome these are! Do you think subing the flour for one to one baking powder would work to make these gluten free for her?! Any suggestions gladly appreciated!
Hi Morgan, we haven’t tested these cookies with GF flour but let us know if you do!
I have celiac disease and I made this GF flour and they were very good.
Would this recipe work for making a skillet cookie?
Hi Dean, that should work just fine! You can use the baking times and directions from our chocolate chip cookie skillet as a guide. If you have any leftover dough, you can make a few regular cookies on the side.
Worked out perfect in a 10” cast iron skillet. Baked at 350F for 35 minutes. Lots of dough, so it’s thick and gooey in the middle.
Great for when I wanna get rid of any left over oatmeal that my kids don’t eat. Super easy recipe that everyone ( myself included) loves.
Do you prefer the light or dark brown sugar, personally? I want to make them just like you do. 🙂
Hi Claire, we like the extra depth of flavor that dark brown sugar provides here!
Can I use quick oats?
Hi Joy, 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 making them with whole rolled old fashioned oats if you can.
Perfect perfect perfect! Made these with semi-sweet chocolate chips and chopped walnuts for my father in law, he absolutely loved them. Also made a batch with white chocolate chips and dried cherries, they were delish. Thanks again Sally!
Are you able to use margarine in place of buttter? We often find butter to be a little too rich and hard to digest.
Hi Ken, we don’t recommend margarine as it has different baking properties than butter. You could try solid coconut oil or even a plant-based butter instead, but results may vary. For best results, we recommend sticking with unsalted butter.
I use country crock plant based butter sticks and they came out perfect, my kids love these!
Made these and they turned out great. Very chewy. I had one batch where I got distracted and they were overcooked – not burnt but not chewy. Hubby actually liked those the best – said that they were kind of caramelized. No mistakes in the kitchen – happy accidents!
This recipe was everything you said it was!!! Delicious, chewy and satisfying. Thank you!!
Absolutely fantastic cookie! Everyone in my family loved them. I used milk chocolate chips rather than semi-sweet bc that’s what I had. I think I will always use milk chocolate after how these turned out.
My very picky 8 and 10 year old asked me to tell the lady who created this recipe “Great Job!” I make these cookies weekly and they never last more than 3 days. I sub applesauce for half the butter, and cut both types of sugar in half. Presto- breakfast cookie ; )
I tried this recipe today with 188g of Better Batter GF Flour Blend and they were awesome cookies.
Made these super delicious cookies a couple weeks ago and was asked to PLEASE make these again. The only thing I changed was I used a plant based butter. I give this recipe a 5 star rating!
I omitted the granulated sugar completely, and added 1c corn flakes for crunch and a handful of craisins. Did not need to refrigerate at all and they didn’t spread too much. Taste is delicious – thanks for a great recipe!
These sound yummy. How would you suggest I adjust oven temp and baking time to make a smaller cookie with a standard sized scoop?
Hi Sharon, same oven temperature. The bake time will be a minute or two shorter.
Thank you!!
These are amazing!! Make them last week but again today and I used Girardelli chopped up chocolate to top it amazing!! Would love to share pics
These are INSANELY good! I made them as I needed to use up some oats that were nearing expiration and this recipe was perfect. I didn’t use molasses (completely missed it on the recipe to be honest), but they came out absolutely divine. It was late when I was making the dough and decided to bake them the next day so I popped the dough into cling wrap, rolled it into a log, chucked it in the fridge overnight. It was nice and firm to cut and roll into even balls. I also made this without the chocolate chips and honestly it’s such a star of a cookie, I’m very pleased and my partner is as well! Will be making them again!! Thank you!
Can this cookie recipe be made in a bar form.
Hi Brenda, 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!
Do you have a calorie estimate per cookie…?
Hi Amy, 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
I will never make another type of oatmeal chocolate chip cookie. These are an INCREDIBLE; bakery quality treat!
This is a very tasty, soft and chewy cookie. I added raisins and they came out great.
Amazing!
I did make several adjustments, but but this was a great base recipe. I cut the flower back and I cut the sugar back. The chocolate chips and the Craisins took care of meeting any further sweetening. I also used one stick of butter and three-quarter cup of oil. I sneaked in some finally greeted carrots as well. I think my grandchildren will love them tomorrow when they get them and then eat them for lunch. Considering the protein and other nutrition, it would be as good as any lunch they could buy on the road when they travel. Thanks so much for this recipe. I saved it.
Delicious and delightful! I reduced the amount of chocolate chips a little, added maybe a half a cup of pecans and about 1/3 cup of marshmallows. The marshmallows make the spread of the cookies a little unpredictable but add these little caramelized spots in the cookies. Totally worth it. I’d like to experiment with adding some cornflakes add some non-sweet crunch texture but that’ll be for another day.
I am really hoping to save the rest of my dough from meeting the same fate as my first batch. I’ve made this recipe before, and I followed it to the letter (measured ingredients by weight) and chilled the dough for an hour and a half. Last time they turned out great, but this time they are spreading way to much and becoming completely brown on the edges while the insides are still raw. The only thing I can think of that is different this time is I used half normal semi-sweet chocolate chips and half bitter sweet chocolate chips (the larger flat ones from Ghirardelli). I still have half my dough in the fridge, any tips on making it turn out better?
Hi Kate, check out our 10 Guaranteed Tips To Prevent Cookies From Spreading. Hope those help!
My cookies spread – anyway to get them taller. Recipe is legit!
My family and I love these cookies! It’s my first time baking oatmeal chocolate chip but it definitely won’t be the last!
I omitted the molasses completely, and used a small cookie scoop (about 1 TBSP size). Baked for 11 minutes and they were perfect!
Crispy on the outside and soft in the middle…cookies came out exactly as pictured with a 15 minute baking time in my convection oven. They were a huge hit with family that thinks oatmeal doesn’t belong in a cookie. I added hazelnuts to a batch and the cookies were even better! The molasses really elevated the flavor of the dough. I typically use the famous brand’s vanishing oatmeal recipe but this is replacing that recipe!