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.
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I like these a lot but they are so sticky ! Perhaps I just need to let them cool more? They came out of the oven about 15 minutes ago!
Yes this the third time I’ve made them and each time they came out better and better. Now even the great granddaughter asks for then…
Can I substitute the mayo with butter?
Hi!! I have made several of your recipes with my daughter, and my friends always want the recipe!
I tried the mayo and it worked but I think I still like to use eggs and butter more. I don’t live in the 🇺🇸 (I live in Chile) so, many of the ingredients dont exist here, like brown sugar and butterscotch or peanut butter chips. So I do what I can 🥫
Hi—I baked these cookies. I did agree they were sticky getting off the sheet, but worth the care and patience in doing so. This was a good find cause right now in my area we’re having trouble finding flour and I’m conserving my butter as supply chains are not reliable. One thing I think I noticed—you left the salt out of the ingredients? Loved the explanation as to how the ingredients work together. Good recipe. Thanks for sharing.
Thank you for the feedback!! Will fix. 🙂
I ever made a chocolate cake before with mayo,no butter .forgotten whether there is egg.very moist and soft.it,s more then 20yrs back.
I want to share my recipe for Chewy oatmeal chocolate chip cookies, its low in sugar and they are delicious:) I got this recipe from my Grandma years ago, so please try and let me know if you make them:)
INGREDIENTS
1 cup (125 grams) all-purpose flour (spooned & leveled)
½ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115 grams) unsalted butter, softened to room temperature
½ cup (100 grams) brown sugar
¼ cup (50 grams) granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
1 and ½ cups (150 grams) old-fashioned rolled oats
1 cup (190 grams) semisweet chocolate chips
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INSTRUCTIONS
Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
In a medium-sized mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
In a separate large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for about 1-2 minutes or until well combined. Mix in the egg and vanilla extract, stopping to scrape down the sides of the bowl as needed. Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined. Mix in the oats, then the chocolate chips until just combined. Cover tightly and refrigerate for at least 30 minutes.
Using a 1.5-2 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake in separate batches (keep the other batch of cookie dough in the refrigerator while the first batch bakes) at 350°F for 10-13 minutes or until the tops of the cookies are set.
Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
NOTES
Prep time includes 30 minutes of chilling time in the refrigerator.
Cookies will keep well in an airtight container on the counter for up to one week.
To freeze the cookies: You may freeze the cookie dough for up to three months. Bake frozen balls of cookie dough for an additional 1-2 minutes. You may also freeze baked cookies for up to 3 months, thaw to room temperature before serving.
I forgot to mention that you can double this recipe and it will make about 50 small cookies, it freezes well too:)
i ended up having to add around two tbsp of flour because my first batch was a bit crumbly and wet, but after that they were great! i was wary about the mayo at first but realized that mayo is essentially eggs and oil LOL. the smell of the wet mix reminded me of how cake batter with buttermilk smells. overall a good recipe thank you!!
This is the best recipe for this kind of cookie, so good! Mine were not sticky like the other comments said. The one thing I would do is make them bigger than the tablespoon size it says to make them, they are very small.