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.
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.
My Favorite Base Oatmeal Cookie Recipe
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.
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.
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.. (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!
Chewy Oatmeal Chocolate Chip Cookies Recipe
Ingredients You’ll Need
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.
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