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!).
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Reviews
I made several batches. The first batch I stuck to the recipe with the only change being 2 cups of chocolate chips instead of 3 cups. The second batch, the only change I made was miniature mm's and chocolate chips (2 cups total). The third batch I added chocolate chips, miniature mm's and toasted walnuts. All three batches were incredibly good. They were crispy on the outside and chewy inside. The cookie base is really outstanding and you can try different chocolate and nut additions and it would turn out good. This recipe is a keeper.
Hello , this recipe is very good . However to me it was too sweet using the gram measures. I then used the volume measure and realized that it's not the same. For ex it says 1 cup of light brown sugar and in the grams it says 213 grams. My cup weighed 170 grs sugar. 1 cup of flour = 140 grams so that means that the recipe calls for 280 and not 240 as it says here . I would suggest that you have it reviewed. ThanksThank you for reaching out with your concern, Ana! Our ingredient weights are standardized across all recipes and have been through rigorous testing. If you'd like to see the mass in grams of any King Arthur Flour ingredients you can always search our site for "Ingredient weight chart," which has that information available. It sounds like you might be filling your cups differently than the bakers here at King Arthur Flour do, which isn't unusual. That being said, if this recipe seems too sweet to you, feel free to reduce the sugar! Cookies are very flexible that way, and can accommodate pretty wide ranges in their ingredients. Happy baking! Kat@KAF
This is my favorite cookie recipe. Everyone loves them. Could the base recipe be used for different cookies like white chocolate macadamia or dried cherry/dark chocolate by leaving out the oats?We're so glad these are a favorite, Terry! You can definitely add other flavors with nuts or fruit, but we'd recommend using those in place of the chocolate chips rather than the oats. The oats make up so much of the structure and they're integral to the dry:liquid ratio that removing them would produce a very different, runnier cookie. But! The chocolate chips are up for grabs and experimentation. Annabelle@KAF
Great recipe! The cookies were crisp with a nice texture and the kosher salt really made the chocolate stand out. I used 2/3 the recommended amount of chips. Next time I bake these I'm going to reduce the recommended amount of chocolate chips by 1/2 and cut back the salt just a little bit. After that, I don't think they could be any better.
Great tasting cookies! These are chewy and crispy which is what we like in a cookie. Only thing I did different was add 2 cups of chocolate chips.
This is my new favorite chocolate chip cookie recipe! 5+ stars from EVERYONE who tastes them!
I made these cookies a couple of days ago and they came out perfect. The only thing different used only 2 cups chocolate chips. Thank you for sharing a great recipe.
Just took the last batch out of the oven. I really like the flavor but they are a little flat. New soda & baking powder, KA flour. Would they turn out OK if I add a little more flour or oatmeal?Feel free to bulk up the cookies with a bit of extra oats or flour, but know that if you add these ingredients the flavor of the final cookies might be a little bit flatter and the cookies drier. If you loved the flavor and are just looking for more height, consider scooping the dough onto a cookie sheet and then letting it chill in the fridge for at least 30 minutes before baking. Good luck and enjoy! Kye@KAF
I followed this recipe to the letter, didn't change a single thing. I made these cookies with my grandkids because they wanted chocolate chip cookies that were "chewy in the middle". I used an ice cream scoop to make the balls of dough, about the size of a golf ball. I just plopped them on the parchment paper and put them into my oven which was set to 325F degrees and "Convect Bake". We loaded the 1/2 size sheet pans with 4 rows of 3 cookie dough balls each -- 12 cookies per pan. We started by cooking them for 12 minutes but they were not close to being done. We extended the time by 2 minutes until we reached 18 minutes total. Then we took them out and let them cool. They were perfect! Just a little bit crispy on the outside and really chewy on the inside! Just the way we wanted them. These are going to be made many times again in the future! We really are enjoying them.
Made these. So delicious
