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Oatmeal Chocolate Chip Cookies on a white parchment paper.
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5 from 9 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

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%)