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Oatmeal chocolate chip cookies stacked up on a white platter with a glass of milk in the background.
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4.79 from 14 votes

Old-Fashioned Oatmeal Chocolate Chip Cookies

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16 cookies
Calories 204kcal
Author Kristine Underwood

Ingredients

  • 1/2 cup unsalted butter (room temperature)
  • 1/2 cup brown sugar (light or brown, packed)
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 TBS molasses
  • 1 cup flour (all-purpose, spooned and leveled)
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon (up to 1 teaspoon )
  • 1 1/2 cups rolled oats
  • 3/4 cup chocolate chips (semi-sweet, milk, or dark chocolate)

Instructions

  • Preheat oven to 350°F and line 3 baking sheets with parchment paper.
  • In a large bowl, cream the butter, brown sugar, and sugar together with an electric mixer on medium speed until smooth and light colored.
  • Add the egg, vanilla extract, and molasses and mix just until combined.
  • In a smaller bowl, whisk together the flour, baking soda, sea salt, and cinnamon.
  • Add the dry ingredients to the wet and mix just until combined, but don't over mix it because you're going to stir it again when folding in the oats and chocolate chips.
  • Using a rubber spatula or a large wooden spoon, fold in the oats and chocolate chips until they're evenly distributed.
  • Using a 3 tablespoon cookie scoop, scoop dough onto prepared baking sheets 2 inches apart. Gently flatten the tops of the cookies before baking to help them spread evenly.
  • Bake for 9-11 minutes, rotating the pan halfway through baking.
  • Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
  • Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.
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.
  • 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.
  • 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.
Nutrition
Serving: 1 cookie | Calories: 204kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 115mg | Potassium: 117mg | Fiber: 2g | Sugar: 14g | Vitamin A: 197IU | Vitamin C: 0.003mg | Calcium: 23mg | Iron: 1mg