These chewy oatmeal chocolate chip cookies are everything a homemade cookie should be—soft in the center, crisp around the edges, and packed with plenty of chocolate in every bite. The combination of brown sugar, vanilla, hearty rolled oats, and a small spoonful of molasses creates a warm, nostalgic flavor that tastes like an old-fashioned family recipe.
The dough chills before baking, which gives the cookies their signature thick and chewy texture. They stay soft for days, freeze beautifully, and bake consistently every time. Whether you’re making an after-school treat, stocking the freezer, or filling a holiday cookie tray, these cookies always deliver.
Why You’ll Love These Cookies
- Soft centers with perfectly chewy edges
- Deep, cozy flavor from molasses, brown sugar, and oats
- Simple steps and easy-to-follow instructions
- Dough chills well and freezes well
- Ideal Pinterest keywords: chewy oatmeal cookies, soft cookie recipe, old-fashioned cookies, chocolate chip oatmeal cookies, bakery-style cookies
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour (188g)
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon baking soda
- ¾ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon unsulphured molasses
- 2 teaspoons vanilla extract
Mix-ins
- 3 cups old-fashioned rolled oats (255g)
- 1 ¾ cups semi-sweet chocolate chips
Optional: flaky sea salt for finishing
How to Make Chewy Oatmeal Chocolate Chip Cookies
Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your oven and equipment. Use caution when handling hot pans and baked cookies.
Follow these steps for soft, thick, chewy oatmeal chocolate chip cookies with consistent results:
1. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon (if using), baking soda, and salt. Set aside to keep the mixture airy and lump-free.
2. Cream the Butter and Sugars
In a large mixing bowl or stand mixer, beat softened butter, brown sugar, and granulated sugar for about 3 minutes, or until creamy and slightly fluffy. Scrape the bowl to ensure even mixing.
3. Add Eggs and Flavoring
Add the eggs one at a time, mixing just until blended. Add the molasses and vanilla extract and mix until smooth.
4. Combine Wet and Dry Mixtures
Add the dry ingredients to the wet ingredients on low speed. Mix just until no dry streaks remain. Overmixing at this step can make cookies tough.
5. Add Oats and Chocolate
Fold in the rolled oats and chocolate chips. The dough will be thick, which is correct for chewy cookies.
6. Chill the Dough
Cover the bowl and refrigerate for at least 45 minutes. Chilling helps the cookies bake thick and prevents overspreading.
7. Scoop and Bake
Preheat oven to 350°F (177°C) and line baking sheets with parchment paper. Scoop dough into 2-tablespoon portions and place 3 inches apart.
Bake 13–14 minutes, or until the edges are lightly browned and the centers look soft but set.
8. Cool Properly
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breaking and improves texture.
How to Serve Oatmeal Chocolate Chip Cookies
These cookies are incredibly versatile and work for almost any occasion.
- With a glass of cold milk – the classic, always-loved pairing.
- As part of a cookie tray – perfect for holidays, potlucks, or gifting.
- With coffee or tea – their soft texture makes them great for dipping.
- Warm with vanilla ice cream – a simple dessert that tastes bakery-made.
- Packed in lunches or snack boxes – they hold up well without crumbling.
- Crumbled over yogurt or ice cream – adds crunch and chocolate in every bite.
Storage Instructions
These cookies stay soft for days when stored properly.
Room Temperature
Store in an airtight container for 4–5 days.
For the softest texture, place a small piece of bread or a slice of apple in the container. The cookies absorb the moisture and stay chewy.
Refrigerator
Refrigeration isn’t necessary for baked cookies, but the cookie dough can stay refrigerated for up to 4 days before baking.
Freezer
You can freeze baked cookies or unbaked dough balls:
- Baked cookies: Freeze up to 3 months. Thaw at room temperature.
- Unbaked dough balls: Freeze on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen—just add 1 extra minute.
Reheating Instructions
These cookies taste great at room temperature, but warming them brings back their fresh-baked texture.
- Microwave: 8–10 seconds to soften and melt the chocolate slightly.
- Oven: Heat at 300°F (150°C) for 3–4 minutes for a warm, chewy cookie.
- Air fryer: 300°F for 2–3 minutes for a soft center and crisp edge.
Avoid microwaving for too long; it can make cookies rubbery.
Tips for Perfect Chewy Cookies
- Chill the dough — this gives the cookies height and chewiness.
- Use room-temperature butter that is soft but not greasy.
- Use old-fashioned rolled oats for texture; quick oats turn mushy.
- Weigh your flour if possible; too much flour makes cookies dry.
- Underbake slightly — remove cookies when centers still look soft.
- Use quality chocolate chips for the best flavor.
- Line with parchment to prevent overspreading and sticking.
Common Mistakes to Avoid
- Skipping the chill time
This leads to thin, flat cookies that spread too quickly. - Overbaking
The cookies should look soft in the center when they come out of the oven. They firm up as they cool. - Using melted or too-soft butter
Warm butter causes spreading and changes the texture. - Using quick oats
They behave differently and won’t give the same chewy bite. - Adding too much flour
Even an extra tablespoon can make cookies dry or cakey. - Crowding the baking sheet
These cookies spread, so give each one space.
FAQ
Why did my cookies spread too much?
Warm dough spreads too quickly. Make sure the dough chills for at least 45 minutes, preferably longer if your kitchen is warm.
Can I use quick oats instead of old-fashioned oats?
Old-fashioned oats give the cookies their chewy texture. Quick oats make the cookies softer and less structured.
What does molasses do in this recipe?
Molasses adds depth, improves chewiness, and creates a classic, old-fashioned flavor. It’s a small amount, but it makes a big difference.
Can I freeze the dough?
Yes. Scoop dough balls onto a tray, freeze until firm, then store in freezer bags for up to 3 months. Bake from frozen by adding about 1 extra minute.
Can I add raisins or nuts?
Yes. Add up to ¾ cup raisins, walnuts, or pecans. You can also do half chocolate chips and half raisins.
Why are my cookies dry?
Most likely they were overbaked. Remove them when the edges are lightly set and the centers still look soft—they firm up as they cool.
Can I make larger bakery-sized cookies?
Yes. Scoop 3 tablespoons of dough per cookie and bake 15–16 minutes.
Conclusion
These chewy oatmeal chocolate chip cookies combine everything people crave in a homemade treat—soft centers, crispy edges, rich chocolate, and a warm flavor that feels nostalgic with every bite. With simple ingredients and a quick dough chill, they bake perfectly every time. Whether you’re sharing them with family or filling your freezer for easy snacks, this recipe is dependable, flavorful, and satisfying. Save it to your Pinterest boards for holiday baking, weeknight desserts, or cozy weekend baking sessions. These cookies are the kind you’ll return to again and again.
Recipe Card
Soft & Chewy Oatmeal Chocolate Chip Cookies
Author:
Isaac Blogger
Course:
Dessert
Cuisine:
American
Method:
Baking
Yield:
32–35 cookies
Prep Time:
45 minutes (includes dough chilling)
Cook Time:
13–14 minutes
Total Time:
About 1 hour
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 3 cups old-fashioned rolled oats
- 1¾ cups semi-sweet chocolate chips
Instructions
- Before You Begin:
Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper. Cooking times may vary depending on equipment. - Mix Dry Ingredients:
Whisk flour, cinnamon, baking soda, and salt in a medium bowl. - Cream Butter and Sugars:
Beat butter, brown sugar, and granulated sugar for about 3 minutes until creamy. - Add Eggs and Flavorings:
Mix in eggs one at a time. Add molasses and vanilla until smooth. - Add Dry Ingredients:
Mix dry ingredients into the wet ingredients on low speed until just combined. - Add Oats and Chocolate:
Fold in rolled oats and chocolate chips. The dough will be thick. - Chill the Dough:
Refrigerate for at least 45 minutes to prevent overspreading. - Scoop and Bake:
Scoop dough into 2-tablespoon portions. Bake 13–14 minutes, or until edges are lightly browned and centers look soft. - Cool:
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition (Approx. per cookie)
Calories: 185
Fat: 9g
Carbs: 25g
Protein: 2g
Sugar: 14g
Nutrition values are estimates and will vary based on brands and exact measurements. For personal dietary needs, calculate using your specific ingredients.
