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
Made these for the first time today. I was told I could quit my job and just make and sell these. Delicious!!
These turned out perfectly! My husband called them “the perfect cookie”.
This is now the only recipe I use for oatmeal chocolate chip cookies. They are perfect every time.
This recipe is flawless. I made cookies for this Christmas. I was elated ,the colour and the texture . Came very well. Its so delicious , devine thank you so much Sally.
The best cookie hand down! I did not have one ingredient which is the molasses but the cookies are the best. So delicious, flavour and texture.
I totally understand Scott Broffman’s “gone in 60 seconds” remark 🙂
Very easy to follow recipe, loads of cookies, lots of eating !!
Question:
I have made these cookies several times before and they have always turned out as described. However, on this last time they spread out too much and did not have the chewy middle I remember. I feel like I followed the recipe exactly, measured by weight, etc, even following Sally’s tips to prevent overspreading. What can it possible be??? The only thing I am second guessing is that I refrigerated the dough for 45 minutes and then used the dough soon after to make the cookie mounds. I didn’t let the dough come to room temp because that was only advised if chilling it for longer than 3 hours. When they were cooking, I saw that the cookie spread out quickly, leaving a heaping mound of chips in the middle (which eventually leveled out, but too much.) I thought the cooking stages were odd in that sense.
Please help! I want to make these again but I’m scared to bc I don’t know my mistake.
Hi Deanna! So happy you love these cookies. Baking them after chilling for 45 minutes shouldn’t be a problem. Is it possible your oven was set to be too hot? If you’ve made them before with success, it may be possible that this was a simple case of mis-measurement while you were baking this time. Hope you’ll give them another try!
Can I sub with quick oats if that’s all that’s in my pantry?
Hi Sarah, if you use quick oats just keep in mind that because they are are thinner and more powder-y the cookies won’t have the same texture.
I have just started baking and have been very lucky with the recipes I have been working with!
These are great. They’re moist and not too sweet. My friend swears they taste like Mrs. Fields cookies.
Very easy to make with such simple ingredients.
Never realized baking was so fun and satisfying, especially if the results yield something like this recipe!
Thank you so much!
By the way, I like to make small ones, primarily because my oven is very small, but it worked out great. Bite sized pieces!
I made this without molasses since I don’t usually have in my house! Regardless, I’ve had multiple people tell me this is one of the best cookies they’ve ever had. I will be making these often… thank you!
This recipe is FLAWLESS! I’ve baked these 5 times and each time is as good as the others. Instructions are easy to follow and the simple technique tips are super helpful. So happy to find a great oatmeal cookie that I will keep in my baking roster forever!
WOW! These are so so delicious! 11 YO son and I had fun making them today – the family pronounced them a hit. #addstotherotation
Thanks for sharing your recipe,I just made it now and turn on so we’ll
Actually I made twice on this recipe
There is one terrible mistake in the instructions. You say the cookies will last 1 week at room temperature . Mine did not last ONE DAY! As soon as they cooled, THEY WERE GONE. They barely lasted 1 HOUR!!!
I made these on Christmas day. Followed directions. They came out perfect! Thank you for a new recipe that will be rotated on regular basis.
Made these cookies for Santa this year and they are delicious!! Will definitely make them again!
Bland?! Did you add the molasses? These are the best oatmeal cookies I’ve ever baked, absolutely packed with flavour. Followed the recipe exactly and will for years to come. So good. 🙂
Hello Sally:
The chocolate chip cookies were perfect but the oatmeal chocolate chip cookies flattened and spread way out. I used the same butter and approximate temp. for each so a bit confused. Only variation from recipe was no molasses and 1/2 cup fewer oats.
Thanks.
Loved the taste of these cookies but for some reason I had the opposite problem many seemed to have – waaaay too dry! Question, what would make these cookies really tender and crumbly? They fell apart !
These are the BEST oatmeal chocolate chip cookies I’ve ever made. I have never used molasses in my oatmeal cookies before this, and I’m glad I did this time. They are so full
of flavor & so chewy. MMM… gave some to my family and they love them. Keep up the good work. Looking forward to trying to trying your other recipes.
This recipe is a keeper. I halved it as I knew it would make too many cookies for us. Also, I reduced the sugar. I added 4 tbs of ground flaxseed for nutty flavor, and added 4 tbs of mixed seeds. The end result was a spectacular cookie. Thanks Sally.
This is my FAVE! Quick question – can I sub raisins for choc chips? If so, will it change anything about the process?
Thank you!
Hi Katie, You can use raisins with no other changes. Enjoy!
If you use 3 Tbsp scoop, cookies are huge and you need to cook for about 17-18 mins, and only made about 16-17 cookies. If you use 2 Tbsp scoop, then cooking time is 13-14 mins, then produces 22 cookies or so. Cookies were delicious!!
Just made these today and absolutely adore them. My boyfriend said they are the best cookies I have ever made. I used cinnamon & molasses as suggested, and they’re just perfection. I know I can always trust Sally’s recipes!!!
I am Canadian and replaced the mollases with maple syrup. Very delicious.
I’ve made these cookies three times. The first two times, I followed the recipe exact, except for the molasses and they’ve been awesome. Tonight, I added the molasses to them. They are too crispy and even on air bake pans, I had to bake them only 9 minutes or they burned. Usually with air bake pans they need a longer amount of time. Even at nine minutes, they are too brown and crispy and I’m sure the molasses changed the color. The flavor is a little weird too. I won’t be adding that again.
I love these cookies but would like to turn them into Lactation Cookies if possible. Any suggestion on how to do that?
Hi Michelle, We haven’t tried adding extra ingredients to to these cookies, but you can definitely experiment with them. Sally has turned these breakfast cookies into lactation cookies (scroll down toward the bottom of the post)!
I made this as written once and it was great. I made it again, except I put in 1.5 tsp vanilla and .5 tsp almond extract. Whoa. Try this. I swear, almond extract makes everything better. It’s my secret ingredient for so many things. You just have to be careful not to add too much.
Best cookies I have ever made!!
I agree with this flops. I questioned the measurements when my oatmeal container had a recipe with only one cube butter to 1 1/2 cups flour. Plus this recipe was like pancake batter. But I thought maybe the oatmeal would absorb the excess moisture. I did chill for 45 minutes outdoors. It’s only 34 with wind. Long story short…. I recommend adding around a full cup more flour. Or maybe use instant oatmeal to absorb and thicken? I ended up pouring my first pan of melted goo back into my bowl to add flour so I have my own unique recipe
What a lovely, easy recipe! The flavors are amazing, and the end product is delicious but not sickly sweet. I left them in a couple extra minutes because I couldn’t quite tell if they were ready, and they came out with the nicest crunch around the edges! Definitely a keeper recipe. I got about four dozen cookies out of the dough.