Best Chewy Oatmeal Chocolate Chip Cookies.

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Craving a cookie that’s perfectly soft, wonderfully chewy, and packed with flavor? Look no further! These homemade oatmeal chocolate chip cookies are truly the best. They’re built on a classic base of oats, rich butter, and plenty of brown sugar.¹ A touch of cinnamon and a secret ingredient – molasses – give them that extra something special, just like Grandma used to make!

These cookies have a slightly crisp edge, a super soft middle, and enough chewiness that they won’t break apart easily. We like to call them “slow bend cookies.” They’re also loaded with chocolate chips in every single bite.² Get ready for a new favorite!

Why You’ll Love These Cookies

Soft & Chewy: The perfect texture combination.
Flavorful: Rich butter, brown sugar, cinnamon, and molasses.
Easy to Make: Simple steps, no complicated techniques.
Versatile Base: Great for adding other favorites like raisins or nuts.
Taste of Home: That comforting, old-fashioned cookie flavor.

Ingredients:

1 ½ cups (188g) all-purpose flour (spooned & leveled)
1 teaspoon ground cinnamon (optional)
1 teaspoon baking soda
¾ teaspoon salt
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
½ cup (100g) granulated sugar
2 large eggs, at room temperature
1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand recommended)
2 teaspoons pure vanilla extract
3 cups (255g) old-fashioned whole rolled oats
1 ¾ cups (315g) semi-sweet chocolate chips
Optional: flaky sea salt for sprinkling

How to Make Chewy Oatmeal Chocolate Chip Cookies: Step-by-Step

Ready to bake some magic? Follow these straightforward steps!

1. Mix Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, ground cinnamon (if using), baking soda, and salt. Set this bowl aside for now.

2. Cream Wet Ingredients

In a large bowl, use a hand mixer (or stand mixer with a paddle attachment).
Beat the softened unsalted butter, packed light or dark brown sugar, and granulated sugar together.
Beat on medium-high speed for about 3 minutes until light and creamy.
Add the eggs, molasses, and vanilla extract. Beat on high for about 1 minute until well combined.
Scrape down the sides and bottom of the bowl to make sure everything is mixed.

3. Combine & Add Oats and Chips

Add the dry ingredients (from step 1) to your wet ingredients. Mix on low speed until just combined.
Now, beat in the old-fashioned whole rolled oats and semi-sweet chocolate chips.
The dough will be quite thick and sticky – that’s normal!

4. Chill the Dough (Don’t Skip This!)

Cover the dough.
Refrigerate for at least 45 minutes. You can even chill it for up to 4 days!
Why chill? This crucial step helps prevent your cookies from spreading too much in the oven, giving you that perfect chewy texture. If chilling for more than a few hours, let the dough sit at room temperature for about 30 minutes before scooping, as it will be quite firm.

5. Preheat & Prep

Preheat your oven to 350°F (177°C).³
Line baking sheets with parchment paper or silicone baking mats. Set them aside.

6. Scoop & Bake

Use a medium cookie scoop (about 2 tablespoons or 40g of dough per cookie). This helps ensure even baking and less mess!
Place scooped dough balls about 3 inches apart on your prepared baking sheets.
Bake for 13-14 minutes, or until the edges look lightly browned and set. The centers will still look very soft – that’s okay!

7. Cool & Finish

Remove the baking sheets from the oven.
Let the cookies cool on the baking sheet for 5 minutes. This helps them set up.
Then, transfer them to a wire rack to cool completely.
Optional: While warm, gently press a few extra chocolate chips onto the tops of the cookies for a pretty look. A light sprinkle of flaky sea salt also adds a wonderful flavor boost!

Chewy Oatmeal Chocolate Chip Cookies FAQs

Q: Why do you use more brown sugar than white sugar?

A: Brown sugar gives these cookies a richer flavor and adds more moisture.⁴ This helps create that super soft and chewy texture we’re aiming for!

Q: Can I use quick oats instead of old-fashioned oats?

A: No, stick with old-fashioned whole rolled oats. Quick oats are finer and won’t give you the same chewy texture.

Q: What’s the deal with molasses? Can I skip it?

A: Molasses is our “secret ingredient”! Just one tablespoon deepens the flavor and gives these cookies that old-fashioned taste. If you don’t have it, you can leave it out, but don’t substitute it with anything else.

Q: My cookies spread too much! What happened?

A: The most common reason is not chilling the dough long enough, or your butter was too soft (it should be room temperature, but not melted or greasy). Make sure your oven temperature is accurate too.

Q: Can I add other things like raisins or nuts?

A: Absolutely! This is a great base recipe. Try adding 3/4 cup of raisins, chopped walnuts, or pecans along with (or instead of some of) the chocolate chips.

Recipe Card: Soft & Chewy Oatmeal Chocolate Chip Cookies

Get ready for the best soft, chewy, and flavorful oatmeal chocolate chip cookies. The secret is in the oats, brown sugar, and a touch of molasses!

Prep Time: 1 hour, 10 minutes (includes chilling)

Cook Time: 13-14 minutes

Total Time: 1 hour, 24 minutes

Yields: 32-35 cookies