Perfect Oatmeal Chocolate Chip Cookies
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Oatmeal Chocolate Chip Cookies. These cookies are the perfect combination of chewy and crispy with the added wholesome deliciousness of oatmeal and of course a little chocolate indulgence too.
Originally published in September.
It's the first day of school here in Newfoundland! And it's also the first day of cookie season in the Parsons household.
So we're starting the year right with these perfect oatmeal chocolate chip cookies. They are a real kid classic after school snack with a tall glass of cold milk.
Most of the time these days, our cookie batches don't even make it to after school! Both of my kids are in Junior High which is right around the corner from our house. So, coming home for lunch with several friends tagging along is a daily occurrence here.
Both of my kids are excellent cookie bakers and there are almost always freshly baked cookies available in our counter top cookie jar.
From chocolate chip, to oatmeal to peanut butter cookies, it seems at least one of the bakers in this household manage to keep the jar filled.
Wonder why we have so many kids visit, huh? These soft, crispy edged, chewy cookies will undoubtedly be made many times during the school year. Have a great school year folks!
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Oatmeal Chocolate Chip Cookies - These cookies are the perfect combination of chewy and crispy with the added wholesome deliciousness of oatmeal and of course a little chocolate indulgence too.
Ingredients
- 1 ⅓ cups flour
- ½ cup large rolled oats
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup butter
- ½ cup light brown sugar
- ½ cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 ¼ cups chocolate chips
Instructions
- In a medium sized bowl whisk together flour, rolled oats, salt, and baking soda.
- In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
- Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips.
- Chill the dough thoroughly. Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart.
- Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.
- Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.
Notes
Total time does not include an hour to chill the dough
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Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 192Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 24mgSodium 141mgCarbohydrates 27gFiber 1gSugar 17gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
I just made these and love them. I used an ice cream scoop to measure and they still kept there shape. Will so be making again.
I've commented already (don't see it yet though) but I have made these several times since and I have to say what a perfect recipe this is. I've been subbing ground oatmeal and ground coconut for the flour and using about 3/4 cup coconut sugar (no white sugar at all). Although it is perfect as is, I was finding it still a bit too sweet for me so today decided to replace some of the sugar with ground flax seeds, and the cookies still came out perfectly. Thank you so much for this recipe, I bake a lot of cookies and this is truly the best and easiest to bake and experiment with recipe I have ever found.
After 50 some odd years I had managed to lose my mom's oatmeal chocolate chip cookie recipe. I jumped on Pinterest and started scrolling thru photos looking for the ones that looked like mom's and found your recipe. I made them without any adjustments and they were absolutely perfect! Thanks for sharing!
I just tried your Oatmeal CHOCOLATE Chip cookie recipe and just like every other recipe i have tried from your blog, they are AMAZING!! Crispy on the outside and soft and chewy on the inside! Simply perfect! Thank you again for another fabulous cookie recipe! I did add extra chocolate chips though simply because I am a chocoholic 💖
Hi!
Just wondering if i can use cane sugar instead of brown sugar for this recipe. Will it affect the taste and texture?
thanks
Possibly, but I have no experience with that.
Hi Barry,
Good recipe. The instructions are OK but there is one obvious flaw which I am surprised at.#1 says preheat the oven. #5 says chill the dough. Seems like a contradiction, especially as the chill dough step is really important. No one wants their oven pre-heating for an hour or more. So, over to you.
You must be amazed that people are still finding and using this recipe for over 6 years now. I am amazed. Glad it is still floating about on the internet because I just discovered it this year. Works well with Pamela’s gluten free flour (the only one I use after trying GF flours for 2 years of really sad baking.
Wonderful to see Nfld from afar. I used to live there in my 20s and am still enamoured with all things Nfldish. Will be seeing Come From Away this summer. Best wishes, Nora
These are amazing!! My entire family loved them - adults and kids!
Hi Barry,
Longtime fan of Rock Recipes, and I have all of your cook books. So many good things in them!
Made these yesterday for some snacks for my book group. My go-to is normally oatmeal raisin, but thought I would try these. We were not disappointed! All that had one, asked for the recipe.
I used Godiva dark chocolate chips...they were very nice, and a half cup of walnuts because I had them handy.
I had to hide a couple for myself to have with a cuppa this morning!
I will be sharing the recipe and making them again soon!
Such a GOOD recipe! My house smells amazing and they taste so YUMMY! This recipe is a keeper!
Great recipe. I use less chocolate chips and it still comes out great!
Thank you,
Lisa