Our Favorite Chip Cookies

star rating (17) rate this recipe »
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 5 dozen large (2 1/2" to 3") cookies

Recipe photo

These crunchy cookies are a jumping off place for your favorite chips, fruits, and nuts. Use all chocolate chips; a combination of flavored chips (white, chocolate, and butterscotch are tasty); or throw in some nuts, or dried fruit. Make them with all-purpose flour; or substitute white whole wheat flour for a fiber-rich treat that no one will ever guess is 100% whole grain.

Our Favorite Chip Cookies

star rating (17) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: about 5 dozen large (2 1/2" to 3") cookies
Published: 07/28/2012

Ingredients

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspons vanilla extract
  • 2 1/2 cups rolled oats, quick cooking or old-fashioned
  • 2 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt*
  • 2 2/3 cups chips of your choice (semisweet chocolate, cinnamon, white, butterscotch, etc.)
  • 1/2 to 1 cup chopped dried fruit or nuts, optional
  • *Reduce the salt to 1/4 teaspoon if you use salted butter.

Directions

1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two or more baking sheets.

2) Beat together the butter and sugars, then beat in the eggs and vanilla.

3) Grind the oats in a blender or food processor until they've turned to a coarse powder; add to the sugar mixture along with the flour, baking powder, baking soda, salt, chips, and fruit or nuts. Beat gently until well combined.

4) Drop the dough by tablespoonfuls onto the prepared baking sheets; a tablespoon cookie scoop works well here. Leave about 1 1/2" between each ball of dough; the cookies will spread.

5) Bake the cookies for 14 to 15 minutes, or until they're very lightly browned. Remove them from the oven, and cool right on the pans. If you need the pans for the next batch, transfer the cookies to a rack to cool.

Yield: about 5 dozen large (2 1/2" to 3") cookies.

Reviews

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  • star rating 03/27/2015
  • Mitch from Hansville, WA
  • Oh my just made these. I didn't blend the oats and used half quick oats and half quick steel cut oats.....yum!
  • star rating 12/05/2014
  • Arya Baker from KAF Community
  • These are good cookies, and easy to make. I followed the recipe *almost* exactly- I added a tad more salt. I used a mix of bittersweet and white chocolate chips. I could see these being a good breakfast cookie if fruit and nuts were used instead of chips. These will be going into our regular rotation as they're a breeze to bake and seem like they'll allow a lot of variations.
  • star rating 09/16/2014
  • Sandy from Norwich, CT
  • Recipe was easy to make. Used 2 cups chips and 1/2 cup of both raisins and cranberries. Would have added nuts if I wasn't bringing it to a function. Cookies were delicious. I found them a tad too sweet so next time I will try cutting back both sugars to 3/4 cup. KAF will that change the texture? Would recommend this to friends. Use the KAF site all the time because your recipes are so reliable and good.Thank you!

    Hi Sandy- Reducing the sugar will certainly change the texture as sugar helps to moisturize, tenderize and also keep to cookies fresh for longer, so while you are welcome to give that change a try, just know if will effect your final product. Happy Baking! Jocelyn@KAF

  • star rating 05/04/2014
  • longhornmama from KAF Community
  • Good! Loved that this yummy buttery, crunchy cookie was whole grain. The family just loved the cookies. Used a bag of Guittard butterscotch chips plus cinnamon chips for the remainder. Left out the nuts this time, and thought they had just the right amount of chips. Can't wait to make these cookies again with dark chocolate chips and pecans. Thanks for sharing the recipe!
  • star rating 12/25/2012
  • dirtroadbaker from KAF Community
  • These cookies really are the best chip cookies I have ever baked or eaten. For Christmas this year I used dried cherries, slivered almonds and semi-sweet chocolate chips, an excellent combination. Because I got busy, I left the dough in the fridge for three days before I baked the cookies. Perhaps the ground oats gave more body to the dough because of the baking delay, but whatever the reason, I will continue to let the dough rest for a couple of days before baking. The cookies were fat, chunky, and chewy.
  • star rating 10/06/2012
  • Ennayr88 from KAF Community
  • First of all this recipe tastes AMAZING! This was our first time baking with white whole wheat flour we also substituted turbinado sugar for the white sugar. But we found the dough was too thick and too dry to mix. We added a T. of oil and another egg to try and make it more moist but the dough was still very dry. Also 2 2/3 cups of chips was too much I think I will try only 2 cups next time. Also, I am used to chocolate chip cookies expanding and spreading out as they bake. These didn't do that(probably because it was so dry), they just cooked in a ball like I put them on the pan. After baking these they tasted great just sort of crumbly. I recommend it but with a few alterations.
    Flour measurement may be the culprit in dry dough. Be sure to stir or fluff the flour, sprinkle into the measuring cup and then level, whether you're using all purpose or whole wheat flour. If that's not the solution, please call our Baker's Hotline at 802-649-3717 and we'll continue to problem solve with you. Irene @ KAF
  • star rating 09/26/2012
  • Cookie Munster from KAF Community
  • Wonderful texture and flavor! Only had 12oz (360g) of semi-sweet chips- this was perfect for our hh, did add 75g of chopped pecans. Next time will substitute for WWW or possibly +30-50g oats to maximize texture. Warm day here so popping trays in fridge for 10-15 min before baking helped.
  • star rating 08/25/2012
  • mardomc from KAF Community
  • Great taste, easy to make. My kids love them. I add 1/4 cup chopped almonds only, no other fruit, no chocolate chips, and they were delicious.
  • star rating 08/16/2012
  • papilio24 from KAF Community
  • This cookie has a great texture and flavor, although next time I would reduce the sugar and amount of chocolate chips as they are a bit sweet for my taste, but then again, I usually reduce the amount of sugar in baked goods.
  • star rating 05/21/2012
  • darlenewilbanks from KAF Community
  • I have made this recipe twice and because of it's ease and deliciousness, this is now my favorite recipe too.
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