Sooooooo, I know technically it is still summer. However, my favorite season is Fall and I simply do not have the patience anymore to wait until September 22nd. So, as a result of my lack of patience, last night I totally jumped the gun on my Fall baking and made my Chocolate Chip Oatmeal Cookies! 

These cookies are one of my absolute favorite Fall recipes. I love the recipe as-is and I love also using this recipe as a base to make other fantastic oatmeal cookie variations, such as my Pumpkin Spice variation (I will be doing a post on that at some point). I like to reserve this cookie for Fall as it’s a heartier cookie and definitely goes best with an over sized sweater because you won’t be able to have just one. For this batch of cookies I made my standard Chocolate Chip version. They are delicious and chewy. I love how you get nice gooey chunks of chocolate and also how you can taste subtle hints of the cinnamon. It’s truly a Fall time cookie!




  • 2 cups chocolate chips (semi sweet)
  • 1 cup butter (softened)
  • 1 cup sugar (granulated)
  • 1 cup brown sugar (packed)
  • 1 tsp cinnamon
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 tbsp molasses
  • 1 tbsp vanilla extract
  • 2 cups flour (all-purpose)
  • 2 cups oats (quick cook)




  1. Preheat oven to 350°
  2. In a large-sized bowl, combined the butter and sugars.
  3. Beat well until evenly combined.
  4. Add in the vanilla extract, eggs and molasses.
  5. Beat well until evenly combined
  6. Add in the flour, oats, baking soda, cinnamon, and salt.
  7. Slowly beat the ingredients start off at a slow speed and progressively beating faster until evenly combined.
  8. Mix in the chocolate chips.
  9. Next, place 2 inch sized balls of dough roughly 2 ½ inches apart on a baking sheet (Use either a greased or non stick baking sheet).
  10. Place in the oven and bake for 10 minutes or until the cookies rise and turn golden brown.
  11. Remove from the oven and let the cookies stay on the baking sheet for an additional minute.
  12. Transfer to a cooling rack to finish cooling.
  13. Enjoy!




  • If you do not want to use chocolate chips you could try raisins, pecans, walnuts, dates, cranberries, heath chunks, etc. There are so many options.
  • Do not over cook. These are intended to be chewy. So taking these out at the appropriate time and allowing them time to cool a bit is the key to success.
  • If you want to kick up at that cinnamon flavor, try adding an additional ¼ – ½ tsp of cinnamon.


Follow me on >>instagram and tag #jclectic. I’d love to see all the JClectic recipes you make!

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