There’s nothing quite like an oatmeal chocolate chip cookie that is guaranteed to be soft, chewy, and flavorful in every bite, every time! These cookies are made with molasses, which is the secret touch to their chewy, delicious texture.

I’m a big sucker for chocolate chip treats! If you are too, you’ll love my double chocolate chip cookies, my homemade pizookie recipe, or my copycat Crumbl cookie recipe.

Overhead photo of oatmeal chocolate chip cookies with oats and chocolate chips scattered between the cookies.

Why This Recipe Works

  • Cookies, in my opinion, should be soft and chewy! This recipe ensures the perfectly soft cookie every time! Using the rolled oats instead of quick oats is the key to this.
  • Adding oatmeal to chocolate chip cookies is a fun way to add new dimension and texture to the traditional cookie. I’m also a huge fan of brown butter chocolate chip cookies! There are lots of ways you can add bold flavors to the traditional cookie recipe.
  • I’m convinced oatmeal chocolate chip cookies with molasses are the only way to go. The ratio of molasses and cinnamon creates the perfect heartwarming flavor.

Ingredients

Ingredients used to make Oatmeal Chocolate Chip Cookies on a white background.
  • Rolled Oats: You’ll definitely want to make these cookies with rolled oats instead of instant oats. The rolled oats are bigger than instant oats and create the best texture.
  • Molasses: For this ingredient, a little goes a long way. The molasses adds a warm, sweet flavor and adds to the softness of the cookies.
  • Cinnamon: Trust me when I say the touch of cinnamon goes super well with the chocolate chips.
  • Brown Sugar: I love the flavor brown sugar brings to a cookie! Using a higher ratio of brown sugar guarantees a softer, chewier, and moist cookie. The recipe calls for light brown sugar, however, you can use dark brown sugar so that the cookies have a richer molasses flavor to them.

Step-by-Step Instructions

  1. In a separate, medium-sized bowl whisk the dry ingredients together until combined.
  2. In the bowl of a stand mixer, beat the butter until creamy. Then add the sugars and beat until smooth.
  • A glass stand mixer bowl with sugar, brown sugar, and butter in it.
  • Creamed sugar and butter in a glass stand mixer bowl.
  1. Add the vanilla, eggs, and molasses to the creamed butter and sugar and beat until well combined. You may need to scrape down the sides of the bowl and mix again to make sure everything is incorporated.
  2. Add the dry ingredients into the bowl of the wet ingredients. Beat on low until just combined.
  • Creamed butter and sugar with eggs and vanilla in the bowl.
  • Dry ingredients used to make Oatmeal Chocolate Chip Cookies in a stand mixer bowl.
  1. Add the oats and chocolate chips. Mix until evenly combined. The dough will be thick, which is good!
  • Oatmeal Oatmeal Chocolate Chip Cookie dough in a glass stand mixer bowl.
  • Chocolate chips and rolled oats in a stand mixer bowl.
  1. Once the dough is done, cover it and chill in the fridge for an hour.
Oatmeal Chocolate Chip Cookie dough in a glass bowl against a white background.
  1. Using a 3 tablespoon-sized cookie scoop, measure the dough and shape into balls and place on a parchment paper-lined baking sheet. Leave 2 inches between each cookie. 
  2. Bake at 375 degrees for 9-12 minutes.
Oatmeal chocolate chip cookie dough rolled into small balls.

Recipe Tips

After you scoop the cookie dough onto the baking sheets, make sure the dough is still partly chilled. If the dough has come to room temperature and appears to be sticky, place the cookie sheet with the cookie dough balls in the fridge to chill for 15-20 minutes or until they are slightly firm.

For the perfect oatmeal cookie, use old-fashioned rolled oats! Not quick oats/instant oats. The thicker oats allows for a much chewier and all around better cookie. The quick oats are very thin and powdery, refrain from using those in this recipe.

Don’t over bake your cookies. If you like SOFT cookies, you can pull the cookies out of the oven when they look slightly underbaked. I found that around 9 minutes they were done. However, based off your elevation and oven, 9 minutes may not be long enough. They’re done when the edges are lightly browned and the center still looks unset.

Just remember, cookies will continue to set and bake while on the cookie sheet. After they’ve sat on the cookie sheet for 5 minutes, transfer the cookies to a wire rack to cool completely.

  • If you love raisins, swap out the chocolate chips for 1 1/2 cup of raisins. You can adjust the amount of raisins according to your liking.
  • Add chopped nuts! This is a perfect way to add some nice crunch and flavor to an already delicious cookie. Chopped pecans or walnuts would pair perfectly with this oatmeal cookie recipe.
A bite taken out of a thick Oatmeal Chocolate Chip Cookie.

FAQs

Do you need to chill oatmeal chocolate chip cookie dough?

Because we use a cup of butter, we need to chill the cookie dough before baking. If you skip this step, your cookies will overspread! We don’t want that! Chilling cookie dough will also help the flavor develop more so than if you don’t chill the dough.

Can you freeze cookie dough?

Definitely! Store any excess cookie dough in an airtight container and place in the freezer for up to 2 months. Let the cookie dough thaw in the fridge until you can scoop it and continue following the baking instructions.

Can I use quick oats instead of old fashioned in cookies?

I highly recommend using the old fashioned rolled oats in cookies because they hold up better and provide a better texture. Quick oats will get mushier more easily and you’ll lose the texture.

Why are my oatmeal chocolate chip cookies flat?

Flat cookies are normally because the butter in the dough is too soft and therefore it spreads more easily when baking. This is why we chill the dough for an hour and also why you want to make sure the dough balls are still slightly cold when putting the pan in the oven.

Overhead photo of oatmeal chocolate chip cookies with oats and chocolate chips scattered between the cookies.

Did you make this recipe? I’d love to hear about it! Click here to leave a rating and review, or scroll below the recipe card and do so there. 

Oatmeal Chocolate Chip Cookies on a white parchment paper.
Print Review
5 from 8 votes

Oatmeal Chocolate Chip Cookies

The BEST oatmeal chocolate chip cookies you’ll ever have! These cookies are soft and chewy. Everyone who eats these RAVES about them! 
Prep Time: 15 mins
Cook Time: 11 mins
chill time: 1 hr
Total Time: 26 mins
Servings: 24 cookies

Ingredients
 

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter - softened to room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs - at room temperature
  • 1 teaspoon molasses
  • 2 teaspoons vanilla extract
  • 3 1/8 cup old-fashioned rolled oats
  • 1 1/4 cup semi-sweet chocolate chips
  • 1/4 cup mini chocolate chips

Equipment

Instructions
 

  • In a medium bowl whisk the flour, cinnamon, baking soda, and salt together. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium speed until well creamed, about 2-3 minutes. 
  • Add the eggs, vanilla, and molasses to the creamed butter and sugar. Beat on medium-high speed until well combined. Scrape down the bowl with a spatula as needed so that everything is evenly incorporated. 
  • Add the dry ingredients to the wet ingredients. Beat on low speed until everything is combined. 
  • Add the oats and chocolate chips. Mix until evenly combined. Dough will be thick. 
  • Cover and chill the dough for at least 1 hour. 
  • Preheat the oven to 375°F. Line baking sheets with silicone baking mats or parchment paper.
  • Using a 3 tablespoon cookie scoop, scoop balls of dough onto the parchment paper, leaving 2 inches between each cookie. 
  • Bake cookies for 9-13 minutes or until lightly browned on the sides. Take note, the centers will still look fairly soft. (In my oven, my cookies are done at 10 minutes). 
  • Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies can be stored in an airtight container for 5 days, if they last that long 🙂 

Video

Notes

*You can use a 2 Tablespoon cookie scoop as well, but just know that the cookies won’t need to bake as long.
After you scoop the cookie dough onto the baking sheets, make sure the dough is still partly chilled. If the dough has come to room temperature and appears to be sticky, place the cookie sheet with the cookie dough balls in the fridge to chill for 15-20 minutes or until they are slightly firm.
For the perfect oatmeal cookie, use old-fashioned rolled oats! Not quick oats/instant oats. The thicker oats allows for a much chewier and all around better cookie. The quick oats are very thin and powdery, refrain from using those in this recipe.
Don’t over bake your cookies. If you like SOFT cookies, you can pull the cookies out of the oven when they look slightly underbaked. I found that around 9 minutes they were done. However, based off your elevation and oven, 9 minutes may not be long enough. They’re done when the edges are lightly browned and the center still looks unset.
Just remember, cookies will continue to set and bake while on the cookie sheet. After they’ve sat on the cookie sheet for 5 minutes, transfer the cookies to a wire rack to cool completely.
  • If you love raisins, swap out the chocolate chips for 1 1/2 cup of raisins. You can adjust the amount of raisins according to your liking.
  • Add chopped nuts! This is a perfect way to add some nice crunch and flavor to an already delicious cookie. Chopped pecans or walnuts would pair perfectly with this oatmeal cookie recipe.
Molasses is optional but it does add a richness and warm flavor to the cookies. 
Recipe Source: adapted from Sally’s Baking Addiction 

Nutrition

Calories: 258kcal (13%)Carbohydrates: 32g (11%)Protein: 3g (6%)Fat: 12g (18%)Saturated Fat: 7g (35%)Cholesterol: 34mg (11%)Sodium: 154mg (6%)Potassium: 123mg (4%)Fiber: 2g (8%)Sugar: 18g (20%)Vitamin A: 265IU (5%)Calcium: 29mg (3%)Iron: 1.6mg (9%)
author: Whitney Wright
Course: Dessert
Cuisine: American
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