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 am something of an oatmeal chocolate chip cookie aficionado- I have baked close to 2 dozen different recipes multiple times over the past couple years. THIS ONE IS PERFECTION. The texture, the flavor, just exceptional. I bake the recipe as written with beautiful results, but occasionally have used fewer chocolate chips in order to fit in a more generous helping of walnuts. Using Kerrygold butter, while a bit of a splurge, sends these cookies right over the edge to phenomenal. 10/10 recommend this recipe.
I'm sure this recipe is amazing, but for some reason my cookies came out having a faint taste of fish (sort of salmony). Any reason why this may have happened? I've heard that canola oil can cause a fishy taste, but I used all butter as the recipe called for. I've also heard that maybe baking soda can also cause a metallic or fishy flavor? Any ideas?Oh dear! It sounds like one of the ingredients has gone bad, Ethan, so a fresh bag of flour and fresh baking powder/soda sounds like a good start. It's also possible that the pan or oven had absorbed some fish smells if you've baked them. If that were the case, everything you bake in there would likely be somewhat affected so a good oven cleaning should help greatly. Annabelle@KAF
I have made these many times and have always loved them but I was wondering why this recipe uses baking soda and not vinegar like your regular chocolate chip recipe. I could just try blending the two recipes but thought I would ask first. Thanks.Good question, Robert. This recipe uses more brown sugar than the Soft Chocolate Chip Cookie recipe. Brown sugar is an acidic ingredient, so it wasn't necessary to include vinegar. You're more than welcome to experiment adding some though! Annabelle@KAF
I've been cutting refined carbs for a year but still love to bake. Many recipes are too sweet for my taste, so I used only 3/4 cup of brown sugar, used all whole wheat flour (112 grams per cup) and substituted 1 cup of chopped toasted pecans for the chips. Due to less sugar, the cookies are soft but they have a lovely caramel taste and the right level of sweetness for me. Next time I might experiment with substituting 1/4 to 1/3 almond flour and cutting the butter by the same amount. If you prefer a less sweet more complex cookie, this recipe takes beautifully to alterations.
Wow! These cookies are scrumptious! Delicious. Yummy. I make them all the time. Husband and kids gobble these down. WARNING: YOU WILL BE ADDICTED.
I baked this recipe multiple times to great fanfare. I prefer a blend of chopped milk and dark chocolates instead of semi-sweet chips and always cut chocolate and sugar amounts by 1/4 to reduce sweetness. That said, this recipe always bakes beautifully regardless of how I switch things up.
Soooo good. First time I made them they didn't work out that well, but my mom tried it and made some adjustments for high altitude (we are above a mile high) and it was a beautiful thing. I got really good results with the adjustments. This is my forever chocolate chip cookie recipe.
Wow these sucked. And a total bummer because I usually love and trust KAF recipes. They spread out and got so thin and crispy they were unappetizing. They even looked gross, they did that awful thing where the cookie puffs and deflates and then looks wrinkly/rippled. Also browned on the bottom very fast and so cooked unevenly (no I didn't use a dark pan). My guess is too much sugar, which comparing to other recipes seems to be the issue. Yes I measured correctly, even used the weight measurements to be more exact. They were also too salty, I've never seen a recipe use that much salt (yes I know the difference between kosher and table). They weren't even good for "crispy" cookies. They went in the trash. I guess I could play around with reducing the sugar and maybe using another full egg instead just the yolk to get decent cookeis, but why bother when there are other recipes out there. Again, I love KAF recipes and products, and will continue to use them. But now I'm more cautious of the recipes and will compare.We're genuinely surprised and sorry to hear that this much-loved recipe left you feeling so disappointed, K.R. You're right- it sounds like there might have been too much sugar added to the dough, as you described the classic effects of excess sugar. If a measuring error wasn't likely, could it be that a different kind of sugar was used or substituted? We haven't replicated these results when making this recipe in the test kitchen. Perhaps you'd like to bake using a different cookie recipe that you've had good results with the next time you bake, but if you'd like to troubleshoot further and figure out what may have gone so awry, we'd be more than happy to help. Consider giving our friendly and experienced bakers on the hotline a call at 855-371-BAKE(2253). We'd love to help you get fantastic results from this recipe, just as you've come to know and expect from all of our others. Kindly, Kye@KAF
Great cookies! I LOVE oatmeal chocolate chip! I used half quick oats/half old fashioned. I think next time I'd use all old fashioned oats. My only complaint is they're too salty, but that's such an easy fix it's not worth docking a star. No I didn't mix up salts or forget to level my scoop. So it's probably just a preference thing.
I also bake these with white chocolate chips and macadamia nuts for my son in law This is by far the best cookie recipe I've used. I can change it up by using maple syrup and cinnamon with walnuts and no chips. Love love love this recipe.
