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Our Favorite Chip Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Our Favorite Chip Cookies Recipe

These crunchy cookies are a jumping off place for your favorite chips, fruits, and nuts. Use all chocolate chips; a combination of flavored chips (white, chocolate, and butterscotch are tasty); or throw in some nuts, or dried fruit. Make them with all-purpose flour; or substitute white whole wheat flour for a fiber-rich treat that no one will ever guess is 100% whole grain.

At a glance

Prep
Bake
Total
Yield
about 5 dozen large (2 1/2" to 3") cookies

Ingredients

Choose your measure:

  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspons vanilla extract
  • 2 1/2 cups rolled oats, quick cooking or old-fashioned
  • 2 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt*
  • 2 2/3 cups chips of your choice (semisweet chocolate, cinnamon, white, butterscotch, etc.)
  • 1/2 to 1 cup chopped dried fruit or nuts, optional
  • *Reduce the salt to 1/4 teaspoon if you use salted butter.

Instructions

  1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two or more baking sheets.
  2. Beat together the butter and sugars, then beat in the eggs and vanilla.
  3. Grind the oats in a blender or food processor until they've turned to a coarse powder; add to the sugar mixture along with the flour, baking powder, baking soda, salt, chips, and fruit or nuts. Beat gently until well combined.
  4. Drop the dough by tablespoonfuls onto the prepared baking sheets; a tablespoon cookie scoop works well here. Leave about 1 1/2" between each ball of dough; the cookies will spread.
  5. Bake the cookies for 14 to 15 minutes, or until they're very lightly browned. Remove them from the oven, and cool right on the pans. If you need the pans for the next batch, transfer the cookies to a rack to cool.
  6. Yield: about 5 dozen large (2 1/2" to 3") cookies.