Recipe summary

Hands-on time:
20 mins. to 30 mins.
Baking time:
12 mins. to 15 mins.
Total time:
32 mins. to 45 mins.
Yield:
20 to 100 cookies, depending on size
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.
Volume Ounces Grams

  • 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

Directions

  1. 1) Preheat the oven to 325F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
  2. 2) Beat together the butter and sugars until smooth.
  3. 3) Add the egg, egg yolk, and vanilla one at a time, beating well after each.
  4. 4) Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
  5. 5) Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
  6. 6) Stir in the chocolate chips.
  7. 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. 8) Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.
  9. 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. 10) Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool.
  11. Yield: 20 to 100 cookies, depending on size.

Tips from our bakers

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