dense and chewy oatmeal chocolate chip cookies
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Not-Your-Average Oatmeal Chocolate Chip Cookies

These oatmeal chocolate chip cookies are made with whole wheat flour, brown sugar, and molasses for dense, intensely chocolatey cookies with a distinctively rich and nutty flavor.
Makes 24 giant cookies
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 24
Author: Mandy Jackson


  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups packed light brown sugar
  • 2 cups rolled oats
  • 2 eggs
  • 2 tablespoons molasses
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 1 (12 ounce) package semisweet chocolate chips


  • Preheat oven to 350 degrees.
    In a medium bowl, combineĀ flour, baking powder, baking soda, and salt.
    Cream the butter and brown sugar in a large bowl. Add oats, eggs, molasses, milk, and vanilla and beat until combined. Add dry ingredients and mix until combined. Stir in chocolate chips.
    Roll dough into 24 balls. Each ball will contain roughly 1/4 cup of cookie dough. Place about 3 inches apart onto cookie sheets. Bake 12-14 minutes, until cookies are just beginning to brown around the edges. Remove from oven and cool for 5 minutes on cookie sheets, then move to racks to cool completely.
    Once completely cool, transfer to an airtight container. These cookies will stay fresh up to 7 days.


Add 1 cup chopped nuts if you'd like.
These cookies freeze really well! Freeze in an airtight container or plastic bag for up to 3 months. Just remember to pull them out of the freezer about 1 hour before you want them.