Chewy Oatmeal Chocolate Chip Cookies

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. These are the best oatmeal chocolate chip cookies!

Have you ever made my chewy chocolate chip cookies recipe? I have the recipe memorized—I make them all the time! But it’s time to add another legendary recipe to our chocolate chip cookie repertoire. Today we’re mixing big chewy oats with lots of butter, brown sugar, a touch of molasses, a dash of cinnamon, and… glorious chocolate chips.

This is My Favorite Base Oatmeal Cookie Recipe

Today’s soft & chewy oatmeal chocolate chip cookies start from my base oatmeal cookie recipe. This base recipe has quickly developed into my favorite and makes quite a few appearances in Sally’s Cookie Addiction. I’m a firm believer in having a handful of base recipes from which you can develop virtually hundreds of variations. For example: my master muffin recipe. Or my favorite recipe for vanilla cupcakes which you can try many ways—peanut butter & jelly cupcakes, piñata cupcakes, pistachio cupcakes, chocolate caramel coconut cupcakes, and mimosa cupcakes all stem from the same base vanilla cupcake recipe. My peanut butter cookies have inspired quite a few spinoffs, too!

How to Make Oatmeal Chocolate Chip Cookies

I especially love this recipe because the process is quick & simple—minimal dough chilling!

Whisk the dry ingredients together. Just the flour, cinnamon, baking soda, and salt—you’ll add the oats later.

• Mix the wet ingredients together.
• Combine the wet and dry ingredients.
• Add 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.
• Scoop cookie dough balls. About 3 Tablespoons of dough per cookie—yes, these are LARGE!
• Bake. The cookies are done when the edges are set and the centers still look soft.

Baker’s Tip: Use a cookie scoop. I never use a cookie scoop when making chocolate chip cookies, but I swear by using one with oatmeal cookies. Oatmeal cookie dough is super chunky and soft, and this one can get a little sticky. A cookie scoop not only prevents a mess, it also helps ensure all cookies are the same size and shape. I recommend the large cookie scoop which holds 3 Tablespoon of cookie dough. Exactly what we’re aiming for with these hearty chocolate chip oatmeal cookies. They’re BIG.