This recipe was updated July 1, 2026.
Oatmeal Chocolate Chip Cookies are a homestead staple! These are everything you love about classic oatmeal cookies, like crispy edges, soft chewy centers, and warm spices, now loaded with melty chocolate chips. My kids call these “craving cookies”, they are THAT good! They’re the perfect combination of rich oatmeal cookie and delicious chocolate!
This recipe is based on our favorite Oatmeal Cookies, with the simple addition of chocolate chips. They turn out moist, chewy, and absolutely irresistible.
Ingredients & Substitutions
- All-Purpose Flour: This gives the cookies structure while still keeping them soft and chewy. I recommend using all-purpose flour for the best texture.
- Rolled Oats: Old-fashioned rolled oats give these cookies their classic oatmeal texture. Avoid quick oats if possible, as they can change the texture of the cookies.
- Unsalted Butter: Room-temperature unsalted butter helps create a smooth dough and lets you control the amount of salt in the recipe. Salted butter can be used, but you may want to reduce the added kosher salt slightly.
- Light Brown Sugar: Brown sugar adds sweetness along with moisture and a deeper flavor. You can use dark brown sugar for a slightly richer molasses flavor.
- Molasses: Molasses gives these cookies a deeper, classic oatmeal cookie flavor and helps keep them soft. If you do not have it, you can leave it out, but the flavor will be slightly different.
- Semi-Sweet Chocolate Chips: I love the balance of semi-sweet chocolate with the oatmeal cookie base. You can use milk chocolate, dark chocolate, or even chocolate chunks if preferred.
- Cinnamon and Nutmeg: These warm spices add extra flavor to the cookies. You can adjust them slightly depending on how much spice you like.
FAQs
Do I have to chill oatmeal chocolate chip cookie dough?
I recommend chilling the dough for 30 minutes. It helps the cookies hold their shape while baking and gives the oats time to absorb some of the moisture, which helps create a better texture.
Can I add nuts to oatmeal chocolate chip cookies?
Yes! Chopped walnuts or pecans would both be delicious in these cookies. Add them along with the chocolate chips so they are evenly mixed throughout the dough.
Can I use quick oats instead of rolled oats?
Rolled oats work best for these cookies because they give you that classic chewy oatmeal texture. Quick oats can be used, but the cookies may be softer and have a slightly different texture.
Can I freeze oatmeal chocolate chip cookie dough?
Yes! Cookie dough freezes well. Scoop the dough into portions, freeze on a baking sheet until firm, then transfer to a freezer-safe container. Bake from frozen, adding a few extra minutes to the baking time.
How to Store Oatmeal Chocolate Chip Cookies
Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days. To help keep them soft, you can add a slice of bread to the container. The cookies will absorb the moisture from the bread while the bread dries out.
Freezer: These cookies freeze well. Store baked cookies in a freezer-safe container or bag for up to 3 months. Let them thaw at room temperature before serving, or warm them briefly for that fresh-from-the-oven texture. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips!
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 ½ cups (187.5 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 cups (180 g) rolled oats
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 2 cups (364 g) semi-sweet chocolate chips, or milk chocolate chips, divided
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and rolled oats.
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar. Beat on low speed until smooth.
- Add the eggs, vanilla extract, and molasses. Mix until all ingredients are fully incorporated, stopping to scrape down the sides of the bowl as needed.
- With the mixer still on low speed, slowly add the dry ingredients until combined.
- Fold in 1 ½ cups of the chocolate chips, reserving the rest for topping.
- Cover the dough and refrigerate for 30 minutes.
- Using a 2-tablespoon scoop, drop the dough onto the prepared baking sheet. Roll each portion into a ball, then gently press to slightly flatten the cookies.
- Press the remaining ½ cup chocolate chips into the tops of the cookies.
- Bake for 7 to 8 minutes. The cookies may look slightly doughy, and that is okay.
- Let the cookies rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Did you make this recipe?
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We can never go wrong with these 🙂 Thank you so much !
Mayo? That’s crazy lol. I’m gong to try these. Any particular brand of mayo you recommend?
There a little crumbly
Mayonnaise sounds interesting. I can’t wait to try it.
This is my first time to try in every of your recipes.
My oat choco chip cookies turned out nothing like your photo, I followed your recipe exactly and the three cups of oats just sucked up the mayonnaise and I was left w a thick glob of flour sugar and oats. Cookies turned out overwhelmingly, cloyingsweet (like less than half a cup of sugar would’ve worked as the chips added some sweetness too). I mixed exact proportion and was left w a thick dense bowl of ingredients that didn’t flatten while baking. They also needed about 15 mins of baking time, not 8-10. I’m not a novice cook or baker but wanted to share honest feedback as now I’m reluctant to try your other beautiful recipes or waste quality ingredients on imbalanced recipes. I love your photos and creativity, thank you.
Super de bonne recette. C’est de valeur que c’est en anglais.
Thank you so much for the recipe. I just followed it step by step (replaced mayo with butter). Cookies came out really well. It was delicious!
I tried this cookie recipe and it’s too sweet for me. But definely, I’ll bake it again and make sure to reduce the sugar. Thanks for sharing.
This recipe is outstanding. I had to try it. I was so curious about the mayonnaise. Thank you so much! I can’t wait to include them in care packages to our family out of state😊
So glad you enjoyed them, Christine!
I just finished the Mayo choc chip oatmeal cookies and I added another egg to the recipe. They turned out really good but seemed too dry with only one egg.