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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
The first time I made this recipe, the cookies turned out flatter and sweeter than I expected. I followed the recipe using weight vs volume measurements as it is more accurate. I didn't want to give up on this recipe. I ended up doing a 2nd attempt making it again, but altered a few things. First off, I melted the butter and allowed it to cool before mixing it with the sugars/eggs/vanilla extract. I then added a dash of cinnamon to the dry ingredients, and instead of 8.5 ounces of flour, I did 10 ounces. I did 1 1/2 cups of semi sweet chocolate chips. I then mixed everything together, and then refrigerated it until firm (24 hours). The next day I let it sit out on the counter for 30-40 minutes so it was easier to scoop, bake them, and the final result came out wonderful! Chewy, soft, and did not flatten and spread as much as the first time. This recipe would probably be fabulous substituting raisins instead of chocolate chips.
Fabulous cookie. Have been trying to use almond meal which is a by product from making homemade almond milk. I exchanged half of the KAF AP flour for almond meal in the recipe and the result was delicious. Have enjoyed making many recipes from your site and the KAF Baker's Companion. Thank you!
Amazing melt-in-your-mouth cookies! I baked for last Mother's Day gathering and everyone loved it and asked for the recipe. I do wonder if the dough or freshly baked cookies can be frozen for later?
I made these cookies last week and we loved them. I added walnuts to half the batter and they were even better. Some made it to the freezer, but was there only a day.
Using KAF GF Measure to Measure flour, I added 1/4 cup more GF flour for the cookie texture my family prefers. What makes this cookie stand out are three factors: the salt vs. sweet balance, the oatmeal to flour ratio, and the increased amount of chocolate chips to cookie dough. I used half Guittard dark chocolate chips and half semi-sweet chips, and the cookies came out sooooo good! I made this cookie recipe as a going away gift for my mailman, who will work closer to his home. I have a to die for choc chip cookie recipe, but I wanted to try something different with oatmeal. His last day is tomorrow, and I sure hope the cookies last until then ... meaning my husband and I don't scarf them down.
Only had 2 cups chips so I added 1 cup chopped pecans. Excellent result.
Best oatmeal chocolate chip cookies ever!
Does egg whites affect the thickness of the cookies? I thought that would be the baking powder/soda. Cause first time I made it, I did a poor job at separating the yolk from the egg, so essentially just put two full eggs in. The cookies were the same size as in the photo. Second time, I successfully extracted the yolk, but the cookies were much thicker. I'm pretty sure I used the correct measurements for everythingThere's a whole host of things that cause cookies to spread (or not), including how much flour, sugar, and butter are used, the temperature of the cookie dough and the oven, where they're baked in the oven (how close to the heating element they are), and more! It's unlikely that a small amount of egg white caused a drastic difference in the spread of your cookies, but more likely one of these other factors. To get more consistent results, try measuring your ingredients by weight with a scale if you're not already doing so. This should help! Kye@KAF
These cookies are special. I managed to up the ante by using 1 cup of white chocolate chips instead of semi-sweet and then making a half moon dip into dark chocolate after they had cooled. One of the best cookies I've ever had.
Delicious! It's hard to beat the Toll House Recipe but this one seems to do that. I'll have to make a couple of more times. My cookies came out beautifully rounded with no refrigeration. I added Maldon Salt on the top and I can never have too many chocolate chips. So glad I found this recipe.
