Classic Oatmeal Chocolate Chip Cookies

Call me old fashioned but one of my favorite cookies to eat is an oatmeal cookie. I even like the ones with raisins…I know crazy right?! Well when I would work at Great Harvest, the oatmeal cookies were my enemy!!! I could never get them the right texture and they would always turn out runny and hard as rocks. So when I found this recipe ( I knew I had to try it! Little man wanted some of his cookies with sprinkles and so we did both! The texture is a perfect chewy soft cookie. Everything you could want in an oatmeal cookie!


  • 1 and ½ cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • ½ cup white sugar
  • 2 large eggs
  • 1 Tablespoon molasses (optional)
  • 2 teaspoons vanilla
  • 3 cups old-fashioned whole rolled oats
  • 1 and 3/4 cups chocolate chips


  1. Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and both types of chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  4. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Scoop cookie dough and place on the baking sheets. Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
  6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. 

Makes around 3 dozen

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