Oatmeal Chocolate Chip Cookies

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.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Email *

Save Recipe

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!

4.50 from 6 votes

Oatmeal Chocolate Chip Cookies

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Chill Time 30 minutes mins

Total Time 53 minutes mins

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!

SaveSaved! Print Rate Comment

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.

Nutrition

Serving: 1cookie | Calories: 213kcal

Course: Dessert

Keyword: Oatmeal Chocolate Chip Cookies

Servings: 25 cookies

Calories: 213

Author: Amanda Rettke–iambaker.net

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.