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Fresh baked oatmeal chocolate chip cookies cooling on rack
Isaac blogger

Soft & Chewy Oatmeal Chocolate Chip Cookies

Soft, thick oatmeal chocolate chip cookies with chewy centers, lightly crisp edges, and rich chocolate flavor. Chilling the dough helps the cookies bake evenly and hold their shape.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 14 minutes
Total Time 1 hour
Servings: 35
Course: Dessert
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • 1 tsp cinnamon (optional)
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp molasses
  • 2 tsp vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1¾ cups semi-sweet chocolate chips

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your oven and baking equipment. Use caution when handling hot baking sheets and cookies.
  3. Mix Dry Ingredients
  4. Whisk flour, cinnamon, baking soda, and salt in a bowl until evenly combined.
  5. Cream Butter and Sugars
  6. Beat butter, brown sugar, and granulated sugar for about 3 minutes, or until creamy.
  7. Add Eggs and Flavorings
  8. Mix in eggs one at a time until blended. Add molasses and vanilla and mix until smooth.
  9. Combine Mixtures
  10. Mix dry ingredients into wet ingredients on low speed until just combined.
  11. Add Oats and Chocolate
  12. Fold in oats and chocolate chips until evenly distributed.
  13. Chill Dough
  14. Cover and refrigerate for at least 45 minutes so the dough firms slightly and bakes evenly.
  15. Bake
  16. Preheat oven to 350°F (177°C). Scoop dough into 2-tablespoon portions and place 3 inches apart on lined baking sheets.
  17. Bake 13–14 minutes, or until edges are lightly browned and centers appear set.
  18. Cool
  19. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Chill dough for thicker cookies and better structure.
  • Bake until edges are set and centers are cooked through.
  • Do not consume raw dough due to raw eggs and uncooked flour.
  • Wash hands and utensils after handling raw ingredients.
  • Store baked cookies in an airtight container at room temperature up to 5 days or freeze dough up to 3 months.
  • Reheat briefly until warmed through if desired.