Chocolate Chip Oatmeal Cookies

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Recipe photo
Hands-on time:
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Yield: 20 to 100 cookies, depending on size

Recipe photo

Here it is, our 2015 Recipe of the Year. These cookies are soft and chewy, packed with chips, and go beyond the standard chocolate chip cookie with the addition of nutty tasting oats. They're a specialty of our Bake Truck, which travels the country serving these as part of our Bake for Good fundraising program.

Our thanks to the Cookies for Kids' Cancer non-profit, the originator of this recipe and an organization King Arthur Flour is proud to support.

And finally, for those of you baking gluten-free, enjoy our recipe for Gluten-Free Chocolate Chip Oatmeal Cookies.

Chocolate Chip Oatmeal Cookies

star rating (232) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 20 to 100 cookies, depending on size
Published: 08/06/2012


  • 1 cup (16 tablespoons) unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup quick-cooking or old-fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt or 3/4 teaspoon regular table salt
  • 3 cups semisweet chocolate chips

Tips from our bakers

  • Feel free to substitute a 1-pound bag of chocolate chips for the 18 ounces (3 cups) called for.


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1) Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

2) Beat together the butter and sugars until smooth.

3) Add the egg, egg yolk, and vanilla one at a time, beating well after each.

4) Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.

5) Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.

6) Stir in the chocolate chips.

7) Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4" to 3") cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2") cookies.

8) Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.

9) Bake the cookies for 12 to 15 minutes, until they're a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that's OK, they'll continue to bake as they cool on the pan.

10) Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.

Yield: 20 to 100 cookies, depending on size.


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  • star rating 05/01/2015
  • Sara J from Virginia
  • Perfect combination of chocolate chip and oatmeal cookies with great texture. I've underbaked them a bit to have a softer center and a chewy feel. However, they are just as good left in a little long and browned all over with a crispy crunch. Excellent recipe.
  • star rating 04/30/2015
  • David Alexander from Amenia, NY
  • This recipe was just all right; all my friends I gave them to liked them, but I think that a recipe with the word "oatmeal" in the title should have more than one cup of oatmeal to two cups of flour.
  • star rating 04/28/2015
  • Aida from Harrisburg, PA
  • star rating 04/22/2015
  • Blueshark77 from KAF Community
  • We love these cookies in our house! I've made them a few times exactly as written, but last time I subbed 1/2 cup of flour for coconut and almond flour, and half of the white sugar for Stevia. Still excellent!
  • star rating 04/22/2015
  • Robin from Longs, SC
  • So Good made as written!!!! Delicious
  • star rating 04/15/2015
  • Susannah from Toronto, Ontario, Canada
  • Your name was in Bonnie Stern's newsletter recently so I thought I would look you up! I like the look of these cookies and plan to make them this weekend. But a big THANK YOU for the option of converting the ingredients to grams!!! I often cook from German cookbooks and everything is in grams. It is so much easier and much more accurate. Thank you again and I will be back to your web site. Susannah from Toronto, Canada
  • star rating 04/11/2015
  • Alice from Bellingham, WA
  • Great cookie recipe! I was short some ingredients and was feeling experimental so I made a new cookie by modifying this one. I used 2 eggs instead of 1 egg and one yolk, subed white-whole wheat flour for white flour. Used a 5-grain breakfast oat/multigrain mix for the oats, added 1 cup cocoa powder & 2/3 cup plain yogurt to re-balence the moisture and subed a mix of milk choc, semi-sweet and white Choc chips for the semisweet ( sticking to same total amount). Voila! Oatmeal Cocoa cookies!!!
  • star rating 04/08/2015
  • Norma from Cheyenne Wy
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