If you’re going to make an oatmeal cookie, let it be an old-fashioned oatmeal chocolate chip cookie. They’re a little hearty, a little nostalgic, not overly sweet, and somehow exactly what you want with coffee in the afternoon or when you’re standing in the kitchen deciding if you’re “just having one” (which you know you’re not, and that’s fine).

I started making these when I wanted something that felt homemade, but that wasn’t raisin-containing, haha. These cookies are the best, they’re not bakery-style by any means. They’re just a really solid cookie that comes out thick and chewy, and actually tastes good.

If you’ve ever felt like regular old chocolate chip cookies were a little too one-note, this is the cookie you make instead.

Ingredient Notes

• The molasses is what gives these cookies that subtle old-fashioned flavor. It doesn’t make them taste like molasses cookies (at all), just deeper and a little richer.
• Old-fashioned rolled oats are the best for texture in these cookies. Quick-cooking oats will work too, but the cookies will be a little softer and less chewy.
• The cinnamon is necessary, but is totally adjustable. Keep it light for a classic flavor or bump it up closer to 1 teaspoon if you like a little warmth. In a regular oatmeal cookie I usually like closer to 1/2 teaspoon, but in these…with the molasses? Oh yeah, go for the full 1 teaspoon.
• You can use whatever chocolate chips you like best. Semi-sweet is classic (and usually my first choice), but milk chocolate is a little sweeter and dark chocolate makes these feel a little more grown-up. Maybe consider mixing up the chocolates too?

Step-By-Step Instructions

1. Preheat your oven to 350°F and line three baking sheets with parchment paper.
2. In a large bowl, cream the butter, brown sugar, and sugar together with an electric mixer on medium speed until smooth and light in color (about a minute or two).
3. Add the egg, vanilla extract, and molasses and mix just until combined.
4. In a separate bowl, whisk together the flour, baking soda, sea salt, and cinnamon.
5. Add the dry ingredients to the wet ingredients and mix just until combined. Don’t overmix here because you’ll be stirring again in a second.
6. Using a spatula or wooden spoon, fold in the oats and chocolate chips until everything is evenly distributed.
7. Scoop the dough using a 3 tablespoon cookie scoop and place the cookies about 2 inches apart on your prepared baking sheets. Gently flatten the tops of the cookies before baking (it helps them spread evenly).
8. Bake for 9–11 minutes, rotating the pan halfway through, until the edges are set and the centers still look soft.
9. Let the cookies cool on the pan for about 5 minutes before transferring to a wire rack to finish cooling.

Recipe Tips & Notes

• Use a cookie scoop to keep the cookies in size, which helps them bake evenly and hold their shape better.
• These cookies bake up best if you lightly press the dough balls down before baking. It’ll help them spread out just a little bit more (and evenly), so you don’t end up with little hockey pucks.
• Slightly underbaking these cookies is what keeps them soft. They’ll finish setting as they sit. Don’t wait for them to turn brown or they’ll be crunchy.
• My oven runs a tad bit hot and these cookies bake to the perfect texture in 10 minutes.
• The dough is pretty soft and sticky (this is the goal for oatmeal cookies). But if your dough feels too soft to scoop cleanly, let it sit for 5–10 minutes before baking. This will allow the oats to soak up some of the moisture and make it easier to work with.
• A sprinkle of flaky salt on top right after baking is a small thing that makes a big difference, especially if you use milk chocolate chips.

Storage Recommendations

Store the baked cookies in an airtight container at room temperature for 3–4 days. For longer storage, freeze the baked and cooled cookies for up to 3 months.

To freeze, scoop the dough into balls and freeze on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the baking time.