Oatmeal-Chocolate Chip Cookies
72 comments » 
The first time that I made chocolate chip cookies for my Chief Culinary Consultant, there was a serious “uh oh” moment. I enthusiastically presented him with a plate of my favorite thick and chewy chocolate chip cookies, and waited for him to take a bite. He said they were delicious, but… The dreaded “but.” I held my breath. He asked why they didn’t have oats in them. Confused, I told him that I had made regular chocolate chip cookies, not oatmeal cookies. As it turns out, the chocolate chip cookies he had growing up always had oats in them. It’s been over four years and we still don’t see eye-to-eye on chocolate chip cookies – from the inclusion (or exclusion) of oats to the ratio of dough to chocolate chips, we just don’t have the same tastes. I’ve realized that I’ll never be able to make him love the same types of chocolate chip cookies I do, so I extended an olive branch. I made straight-up oatmeal-chocolate chip cookies with the ratio of dough to chips that he likes. Everyone deserves cookie utopia, after all!
These cookies are very similar to my favorite chewy oatmeal-raisin cookies, but I left out the spices, added some vanilla and threw in the chocolate chips. You can make these cookies smaller or larger, depending on your personal preference, just be sure to adjust the baking time accordingly. You know I love large cookies, so I often make these larger than the two-tablespoonful size called for below.
Have you had any cookie disagreements at your house? I’m pretty sure that “his” and “hers” cookie jars are in our future 
One year ago: Goody Goody Bars
Two years ago: Apple Cinnamon Bread and Nut Rolls
Three years ago: Cannoli
Five years ago: Banana Muffins
Oatmeal Chocolate Chip Cookies
Yield: About 2 dozen cookies (depending on size)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Thick and chewy oatmeal cookies that are loaded with chocolate chips.
Ingredients:
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (8 ounces) unsalted butter, softened but still cool
1 cup light brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
1½ cups semisweet chocolate chipsDirections:
1. Preheat oven to 350 degrees F; adjust oven racks to low and middle positions. Line baking sheets with parchment paper.
2. Whisk the flour, baking powder and salt in a small bowl; set aside.
3. Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, and then mix in the vanilla.
4. Stir in the flour mixture with a wooden spoon or a large rubber spatula, then stir in the oats and chocolate chips.
5. Using 2 heaping tablespoons per cookie, roll the dough into balls and place on the cookie sheets, spacing them at least 2 inches apart. Bake until the cookie edges are just turning golden brown, but the middles are still quite pale, about 12 to 14 minutes, rotating the sheets from front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets for 2 minutes, then transfer to a cooling rack to cool for at least 30 minutes. Cookies can be stored in an airtight container at room temperature for up to 5 days.
(Recipe adapted from Baking Illustrated)
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Well since it has oats I guess you can get away with it for brekky
Ignoing the sugar and butter content haha
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My husband claims he likes dry and crisper cookies. Until I give him what he wants and then he’s like meh. Then I feed him my kind of cookies (super gooey and oozing and melty) and he’s like oh now THIS is a good cookie. Exactly
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Hi Michelle, Have you ever tried making him the old ” Neiman Marcus Cookie?” The one with the famed $250,000.00 recipe price tag? I used to make them for our bakery/caffe. If you cannot find the recipe, I would be happy to send it to you. Stay warm and hugs to Einstein……
LindaD
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Michelle on January 9th, 2013 at 10:55 am
Hi LJ, I have! They are also delicious, thank you for the offer. Einstein thanks you for the hugs and gives sloppy wet kisses back
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Jamie on January 9th, 2013 at 6:20 pm
I have never made those cookies, will you send me the recipe?!?!
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Michelle on January 10th, 2013 at 8:14 am
Hi Jamie, I have it here: http://www.browneyedbaker.com/2009/09/21/the-famed-neiman-marcus-cookie/. The only difference is that the original recipe uses an 8-ounce Hershey bar, grated instead of the chocolate chips.
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We don’t really argue about cookies around here – probably because we’ll both eat and love pretty much any cookie out there
These look great!
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I’m with you…regular chocolate chip cookies should not have oats….That would but Oatmeal chocolate chip cookies do!!!! I love either version!
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These look yummy!
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My husband only likes dry, crunchy cookies, and (horror of horrors) prefers store-bought to homemade. Not that he won’t eat homemade cookies, but if there’s ever a choice, he always chooses store-bought. I like chewy, homemade cookies. It works out though, because I’m not tempted to eat his cookies, and he’s not too tempted to eat mine.
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I can’t wait to make these! My bf loves oatmeal raisin cookies, but I can’t stand raisins. Now I can attempt to disguise the chips as raisins! Win win!
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I love classic cookie recipes like this one! Always a crowd pleaser!
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I’ve actually never had an oatmeal chocolate chip cookie. It sounds intriguing. But I agree, people just have different cookie preferences, like how I prefer mine gooey with chunks of bacon. To each his own, but these still look wonderful
.
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I love oatmeal chocolate chip cookies, but I have to agree with you and say a regular chocolate chip cookie doesn’t have oats, but that’s ok because I love them both ways. I’m not picky when it comes to cookies. Can’t wait to try these.
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Yep, we totally disagree on our favorite type of ccc here too. It’s mostly about the quantity of chocolate chips – I like just a few and Shane wants a ton! But you can never *really* go wrong with any cookies in our book
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These remind me of the cookies that Potbelly’s sells. They’re, hands-down, my favorite non-homemade chocolate chip cookies. It would be super dangerous if I could replicate them at home.
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That’s a bit strange..to me.. Don’t think I’ve ever had oats in my chocolate chip cookies before! To each their own!
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Well in my home, there are many different cookie lovers, all with different desires. My son likes soft cookies. I like crisp cookies. Both he and I love chocolate. Now my husband prefers cookies with oats and fruit. I have made many cookies in various ways to please all of our taste. No matter who prefers what, they always get eaten.
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Mu Husband is very picky when it comes to chocolate chip cookies. They need to be crispy on the edges and chewy inside, thick and full of chocolate chips. Now I would love to try these as I am a big fan of oatmeal cookies. They look scrumptious!
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My kind of cookie!
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These are such a classic. Love this recipe!
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I love the ‘his’ and ‘hers’ cookie jar idea! And these look so yummy!
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You always have such beautiful photos. This recipe is very similar to our “family” recipe (aka, the one my mom used). We make my standard chocolate chip cookies with 2 cups of oatmeal, 2 cups of rice krispies, and a bag of mini chocolate chips – I find there’s more chocolate in each cookie with the minis. Then my daughter, the toffee chip lover, came along and suggested I add a bag of Heath toffee chips. So I reduce the oats and rice krispies to make room for the toffee chips and they’re fantastic. We call them Kyra’s mix cookies. My aunt like to use corn flakes in hers and we’ve been known to throw in mac nuts and coconut when we’re in a Hawaiian mood. I think the benefit of the oats is that the cookies keep their texture over a few days – if they last that long!
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Oats are a great addition to any cookie really. A delish way to add more texture too. Sounds like his and her cookie jars are a fun idea. I would eat out of both of them though.
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One of my all time favorite cookies was a double batch – 1 of the Nestle’s toll house cookie recipe and 1 of the Quaker Oats oatmeal cookie (minus raisins). I just make one batch of each and combine them. Then bake. They’re the best of both worlds!
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At my house we disagree on my hubby’s favorite cookie, the Peanut Butter cookie. My Mom always made them as Peanut Butter Blossom cookies adding the all important Hershey’s kiss. Hubby is a purist. Our son prefers them as I do with the kiss – fortunately I can make a batch and make some of each to keep everyone happy.
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I love oatmeal chocolate chip cookies. My husband loves oatmeal raisin cookies. I know if I make oatmeal cookies with chocolate chips he won’t eat them. And if I make them with raisins, he knows they’re all his!
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Not over cookies specifically, but over anything with coffee flavor. I love it; my husband can’t stand even a hint of it.
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Now that’s true love! My hubby and I are completely different in our dessert tastes. In his mind, more chocolate is ALWAYS better. While I love a classic chocolate chip cookie, he’ll always pick the double chocolate chocolate chip cookie. While I’ll swoon over blondies, he can’t resist a brownie. I like cobbler. He likes fudge. So I guess I just have to make them all
. Poor us.
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What a coincidence! I just made these a few days ago but replaced the chocolate chips with butterscotch chips… They’re absolutely amazing!!! It gives a nice caramel like flavor & w/ the smidgen of extra salt I had put in the batter… <3
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I like both! Sometimes oats in my chocolate chip cookies, sometimes no oats, sometimes raisins in my oatmeal cookies. It’s like having a new cookie each time you bake them!
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Thanks for reminding me about these delish cookies, that I used to make. Nice to have a new recipe to try as well. All the ingredients look tasty!!
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My husband is SO picky when it comes to texture. Whenever he requests Oatmeal Chocolate Chip cookies, I always grind up the oats and mix them in with the flour. It’s our new favorite cookie recipe (besides your snickerdoodles, of course).
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I am making these tomorrow! My daughter’s favorite cookie is oatmeal and who doesn’t love chocolate chip? Great combo and the texture looks perfect!
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Yum! I love oatmeal chocolate chip cookies! I’ve always thought they were superior to the standard chocolate chip recipe too!
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I love the up-close photos of the texture of these cookies. They look just perfect!
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cookie disagreements? Seriously?
I’ve never met a cookie I didn’t like
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I am a chocoholic and my boyfriend prefers fruity candy and sweets, but somehow cookies are one thing that we can agree on! I think we’d both love these
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Can we just use old fashioned oats for this? I’m trying to avoid a special trip to the store but running out of home-made cookies (I usually make double/tripple batch and freeze). Thanks! They look yum!
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Michelle on January 9th, 2013 at 11:09 am
Hi Irina, Yes, the recipe calls for old-fashioned oats.
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Irina on January 12th, 2013 at 6:26 pm
Thanks Michelle. Made these today. I cut the sugar by a lot as I tend to do…they’re delicious. thank you for posting!
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Looks delicious! I love a good cookie and this one looks great. Would love to try some.
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Looks great, Classic recipe!
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Not sure I’ve ever heard of chocolate chip cookies with oatmeal, but they look amazing. Everyone does deserve to have their favorite cookie every now and then. And totally agree on big cookies. I always assume I’ll get roughly half the number of cookies a recipe calls for. Life’s too short to eat small cookies! Strangely I rarely have to extend the baking time to achieve perfectly baked cookies.
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Oatmeal cookies are the subject of so much debate in my house. One person wants no raisins, another no nuts, I could keep going. No matter what they are always good cookies so what do I care? These look great. Thanks for sharing!
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Amazing cookies! I loved the fact that you used oatmeal in these. Yum!
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The photos make me want to reach out and grab one. I wish it was as easy as that, but I will make them soon enough. Thanks for the recipe!
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That’s so funny! Those look so good but I agree with you, there are not supposed to be oats in chocolate chip cookies. Although the ones they pass out at Doubletree hotels are so delicious!
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I made these with butterscotch chips! they were incredible
thanks for another delicious recipe!
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My sister has made these Pumpkin Oatmeal with Dried Cherries & White Chocolate cookies twice and I seriously fell in love with them! It’s on mybakingaddiction.com
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My husband and I continually disagree on how the cookies are made. He prefers a nut cookie with an occasional chocolate chip. Mine are filled with equal parts chocolate & nuts. However, in the last 8 years of marriage, he’ ‘ll eat “mine”, but not without asking me to make them “his” way…..;0)
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great cookie! today I was craving oatmeal but knew my son wouldn’t like traditional oatmeal raisin cookies. this is a great solution for our family. (plus I already had all the ingredients in my baking pantry).
I used my silicon mats instead of parchment and they baked perfectly for 14 minutes, turning them midway through the cooking time.
great recipe, great cookie. very dense and filling!
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Top five favorite cookie right here!
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When I was pregnant I had a Craving (yes, with a capital C) for peanut butter cookies. My husband had never had them and thought it sounded disgusting. Until I made them. And now he very rarely doubts me when it comes to baking. He might give me a “are you sure?” And then he shuts up and knows I’m right before I even enter the kitchen.
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Hey, I made these tonight and though they tasted great, they were flat as pancakes despite me chilling the dough before hand. They were a nightmare to get off the cookie sheet to kinda crumbled…any suggestions welcomed as like I said they were delicious!
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Michelle on February 10th, 2013 at 2:30 pm
Hi Cassia, Your butter may have been too soft and/or you may have baked them just a little too long. Be sure you’re using parchment paper, as well, and not spraying your cookie sheet or greasing it, because that could absolutely do it.
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Just made these for the second time but quick question – how come my cookies didn’t spread when baking? I’m assuming I overmixed? Thanks!
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Michelle on February 12th, 2013 at 8:41 pm
Hi Carmen, It could be that, but it could also be that your oven temperature is off. If it’s on the low side, that could contribute them not spreading.
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There’s chewy, there’s crunchy…and then there’s cake-y!
I like your post and the little, personal story so I’m trying your recipe. I’ve got my fingers crossed that they really are chewy and not cake-y (those eggs make me nervous)!
My husband and I disagree about cookies too (he likes chewy and I like super crunchy) but neither of us prefer cake-y cookies.
He’s going out of town for work in the morning, so I’m making him a care package with your cookies.
Thanks for posting!
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I just made these cookies, and they turned out perfect! Usually when Intry recipes, I have to adjust the baking time or ingredients, but these are right on the money! They are delicious and beautiful, just like your photo. Thank you!
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Hi, I just have to comment that I tried these over the weekend after many request from the husband to make oatmeal cookies and it came out soo good and lovely! This is definitely a keeper. Thank you so much for sharing this.
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LOVE THESE COOKIES!!!!!!
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These are really great. I made smaller and larger cookies. The smaller ones turned out thicker and more chewy. The larger ones spread out thin.
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These cookies are just what I’ve been looking for. I added some shaved unsweetened organic coconut and wow! Just like the ones my favorite bakery produces, but I have the whole batch.
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Hi Michelle,
Would you recommend using cake flour to make cookies?
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Michelle on March 14th, 2013 at 12:37 am
Hi Linda, Some cookies do call for cake flour; it all depends on the texture you’re trying to achieve. I would use whatever type of flour is called for in a given recipe.
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FABULOUS! THEY TATSED PERFECT! Soft,perfect consistency,chewy,and splendid flavor.Thank you soo much for your recipie!
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These cookies tasted great! I froze them for about 5 minutes and the shape held up much better. The only thing was this makes waaaay more than 2 dozen! I doubled to get 4, and even with a few ounces fewer chocolate chips, I ended up with 7 1/2 dozen!
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Diana on March 25th, 2013 at 1:33 am
I should add that I used a 1-1/2 tablespoon cookie scoop.
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LOVE this recipe… I did tweak it a bit however, using only 3/4 cup each of brown and white sugar. Also added 1 cup toasted pecan pieces and 1 cup flaked coconut. My fiance is eating the warm cookies as we speak! With a little less sugar, they are still perfectly sweet. Will definitely be making these again. They are crisp on the outside and chewy in the middle, just perfect!
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Hey! I have tried two of your muffin recipes and I LOVED them, now I’m moving on to your cookies! I am wondering if these will work out using quick oats? Unfortunately that’s all I have. Thanks!
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Michelle on May 1st, 2013 at 10:44 am
Hi Cory, Quick oats absorb moisture much faster than traditional rolled oats. While you can try substituting, I’m not sure how they would turn out and I’d recommend using the regular rolled outs.
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