Chocolate Chip Oatmeal Cookies
These cookies, our 2015 Recipe of the Year, 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.
Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed. Or enjoy our recipe for Gluten-Free Chocolate Chip Oatmeal Cookies.
Ingredients
- 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 or Gluten-Free Measure for Measure 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
Instructions
- Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
- Beat together the butter and sugars until smooth.
- Beat in the egg, egg yolk, and vanilla.
- Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
- Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
- Stir in the chocolate chips.
- 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.
- Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.
- Bake the cookies for 12 to 17 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.
- 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.
Nutrition Information
- Serving Size 1 cookie (30g)
- Servings Per Batch about 50
Amount Per Serving:
- Calories 130
- Calories from Fat 60
- Total Fat 7g
- Saturated Fat 4g
- Trans Fat 0g
- Cholesterol 15mg
- Sodium 75mg
- Total Carbohydrate 18g
- Dietary Fiber 1g
- Sugars 11g
- Protein 2g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
Tips from our bakers
- Feel free to substitute a 1-pound bag of chocolate chips for the 18 ounces (3 cups) called for.
- Our Gluten-Free Measure for Measure Flour makes it easy to make many of your favorite traditional recipes (like this one) gluten-free. Simply substitute Measure for Measure flour 1:1 for the flour called for in your recipe; no additional ingredients or other changes needed.
- These cookies make wonderful ice cream sandwiches. Sandwich two cookies around a scoop of softened ice cream — we especially like Ben & Jerry's (Phish Food!).
Recommended For You
Reviews
This is the only chocolate chip recipe I use I use steel cut oats to give the cookies a little crunch. Fabulous King Arthur
Absolutely wonderful Cookies...and no nuts! I have some grandchildren with nut allergies, and their parents don't want them eating my cookies because they're afraid they have nuts in them. Now I have a perfect chocolate chip cookie that tastes as good as the ones with nuts but it's oats instead of nuts. The nutty flavor is there but not the nuts! Thanks, KAF for this cookie recipe. It's a keeper!
I loved this recipe. My friend and I pigged out on these and we ate more than anyone else in my family. I added a little of unsweetened chocolate and they were GLORIOUS.
A million Thank yous to the KAF recipe development team. This Oatmeal Chocolate Chip recipe is total perfection! I LOVED the structure of the cookie, crisp & chewy with the oatmeal (organic, extra thick oats) baked so beautifully. In closing, purchase your very best ingredients, you won't be disappointed.
I've had a problem with the cookies not spreading out. I've tried putting less brown sugar/more white sugar, melted butter instead of room temperature butter, etc. but they still keep coming out tall and dense instead of flatter and chewy. Any recommendations on how to fix it? (I've been baking them on parchment paper... would a greased sheet work better?)Pressing your dough down lightly with your hand may do the trick. Henry, but we also encourage you to check out "Cookie Science" on our blog for some helpful visuals and tips. Annabelle@KAF
Great recipe! I was looking for a Cowboy Cookie recipe my MIL used to make and thought my chances of finding something trustworthy at KAF were greater than any place else. This one only takes chocolate chips and oatmeal so I decreased the chocolate to 12oz and added additional 3oz toasted pecans and about 1 cup shredded coconut flakes. They turned out amazing!
Hi!! I would love to bake these cookies but, I don't eat eggs.please tell me a substitute for eggs here in this recipeOne of our favorite ways to replace eggs in recipes like this is to blend 1 tablespoon of golden flax meal with 3 tablespoons of water for each egg. Mix and let rest for about 10 minutes before baking. The texture of the cookies may be slightly less cake-y than they otherwise would be, but we think you'll still enjoy the results. Happy baking! Kye@KAF
This recipe tastes great but I can barely tell there's any oatmeal at all. It's fluffier than other recipes and not chewy.
Hello! I wrote to you on this recipe on 6/23 (see my question below). I would appreciate it if you could respond to this question. I wanted to make these again but want to know which oats you at KAF use, given there are two options. "These cookies are delicious. I am curious which type of oats you use in your test kitchen to make those cookies (quick or old-fashioned). The recipe specifies you can use either, but they do yield different results I believe. Please let me know. Thank you."Hi Teresa, we're so sorry we missed your question. We're happy to help as best we can. Frankly, the kind of oats that are used depends on which baker is making the recipe and what they're in the mood for. Old-fashioned oats make cookies that are slightly more toothsome and chewy, whereas the quick-cooking oats produce a texture that's more cakey and homogenous. We recommend giving both options a try until you find what your taste buds prefer. Happy baking! Kye@KAF
Greetings from Manila, Philippines! This recipe is the best Chocolate Oatmeal cookie I made so far! I added almonds, golden sultanas and cranberries and it was fantastic! The additon of ginger, cinnamon and nutmeg made it complete. Thanks KF for making great and easy recipes for us to make :)
