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Oatmeal Chocolate Chunk Cookies

This cookie recipe is traditional, and inspired by my mom's baking!! These cookies are thick, loaded with chewy oatmeal, and have a nice balance of sweetness from brown sugar and dark molasses.
Prep Time1 hr
Cook Time13 mins
Total Time1 hr 13 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, cookies, oatmeal
Servings: 24 Cookies
Author: Sarah Ricci


  • 1/2 cup Butter unsalted
  • 1/2 cup Brown Sugar light or dark, packed
  • 1 Egg
  • 2 tsp Vanilla Extract
  • 1 tbsp Dark Molasses
  • 1 2/3 cup Old-Fashioned Rolled Oats (140g)
  • 1 cup all-purpose flour (125g)
  • 1/2 tsp Baking Soda
  • 1/4 tsp Pink Salt (Himalayan)
  • 1 cup Semi-Sweet Chocolate Chunks


  • Cream together softened butter and brown sugar with a hand or stand mixer until smooth. Add in egg, vanilla, and molasses and mix well until combined.
  • In a separate bowl, combine oats, flour, baking soda, and salt together. Combine the dry ingredients to the wet ingredients and mix on low. Fold in the chocolate chunks and let dough chill for 30 minutes in the refrigerator.
  • Preheat oven to 325 degrees.
  • Roll out balls of dough (about 1-2 tablespoons of dough per ball) and place them 2 inches apart on a baking sheet. Bake for about 10-13 minutes until lightly browned on sides. Transfer to wire rack to cool after a few minutes out of the oven.


Make sure you pop your cookie dough in the refrigerator for about 30 minutes before baking. This time allows the oats to soak up some moisture so the cookies don’t become thin while baking in the oven.