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Oatmeal Chocolate Chip Cookies Recipe

Oatmeal Chocolate Chip Cookies Recipe

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Nicole Campoy-Leffler

Oatmeal Chocolate Chip Cookies

I love chocolate chip cookies. But everyone needs a little variety now and again, and oatmeal chocolate chip cookies provide just that. These are melty, with bittersweet dark chocolate, chewy dough, and, a surprise nutty oat flavor that makes you think these cookies are actually healthy! (Well, oats are good for you, so there’s that justification.)

These are fun and easy to make and are crazy delicious when dunked in ice-cold milk. They look particularly cute stacked in a mason jar and given as homemade gifts or party favors — give them out with an individual-sized carton of milk and your job is done!

Click here to see A Sweet Tooth's Dream: 8 Fantastic Dessert Recipes.


*Note: If the dough seems a little dry before you start to spoon it onto your baking sheet, add either a teaspoon of milk or water.


  • 1/2 cup plus 1 tablespoon butter, at room temperature
  • 3/4 cups sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • Pinch of salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1 cup quick-cooking oats
  • 1 cup dark chocolate chips
  • 1 tablespoon milk or water (if needed)


Calories Per Serving583

Folate equivalent (total)83µg21%

Riboflavin (B2)0.2mg12.7%

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.


  • 16 tablespoons (227g) unsalted butter, at room temperature
  • 1 cup (213g) light brown sugar, packed
  • 1/2 cup (99g) granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 tablespoon (14g) vanilla extract
  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (89g) rolled oats, old-fashioned or quick-cooking
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt or 3/4 teaspoon regular table salt
  • 3 cups (510g) semisweet chocolate chips


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.

Perfect your technique

Baking it forward with Cookies for Kids' Cancer

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.

Tips from our Bakers

Want to make these gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly gluten-free baked goods often need a bit more time in the oven.

Refrigerating cookie dough for as little as 30 minutes can make a big difference in your cookies’ texture and flavor. See the details in our blog post, Chilling cookie dough.

Easy Oat Chocolate Chips Cookies Recipe

Preheat oven to 375ଏ. Beat margarine at medium speed with an electric mixer until light and fluffy gradually add brown sugar and beat well. Add egg and vanilla, beating well. Combine flour, baking soda, and salt. Gradually add flour mixture to margarine mixture, mixing well. Stir in oats and chocolate chips. Coat cookie sheets with cooking spray. Using two teaspoons, drop dough onto cookie sheets, leaving about 2 inches between each cookie. Portion the dough so that you make about 3 dozen cookies. Bake 10 minutes or until lightly browned. Store in an airtight container.

Nutrition Information:

Calories: 101 calories, Carbohydrates: 14 g, Protein: 1 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 120 mg, Fiber: 1 g

Exchanges per serving: 1 starch, 1 fat. Carbohydrate choices: 1.


This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

Oatmeal Chocolate Chip Cookies

Who is baking up a storm out there? This is the time of year when I love heating up the oven and spending my days baking for my loved ones. I love slowing down my life from the hustle and bustle of the holidays and simply just baking in my kitchen.

There have been so many of you who have sent me emails and messages asking for my favorite ultimate oatmeal chocolate chip cookie recipe. I am picky about my chocolate chip oatmeal cookies because they better be soft, chewy, and hearty. It is time to share the best oatmeal chocolate chip cookie recipe!

These homemade Chocolate Chip Oatmeal Cookies have the coveted crispy edges, chewy centers, with decadent chocolate. If you really want to up the game, chop chocolate bars into the cookie dough for chocolate chunk oatmeal cookies.

A fun fact is that when you use chopped up chocolate bars they melt better than chocolate chips. Since chocolate chips are formulated to keep their shape, they don’t melt as well. I like to use a combination of both so I get the best of both worlds!

Oatmeal Chocolate Chip Cookies Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Serving Size: 1 cookie (27g)
Calories: 110 Calories


3 ⁄ 4 cup all-purpose flour


In a large mixing bowl cream butter, Truvia ® Cane Sugar Blend, Truvia ® Brown Sugar Blend, egg and vanilla until smooth.

In a second bowl, combine the flour, baking soda, cinnamon and salt.

Add the dry ingredients to the creamed mixture, mixing until uniform.

Stir in the oats and chips.

Drop tablespoons of the dough onto an ungreased cookie sheet, leaving 2 inches between cookies.

Bake for 12 minutes or until just golden at the edges.

Remove from oven and let rest for 5 minutes, then remove cookies to a wire rack to cool completely.

Baking Tips

  • Measure your flour correctly. Be sure to measure your flour correctly , so the texture comes out right. If you over measure your flour, it can result in a cakier cookie. So it’s super important to be accurate during this step. Now, simply whisk your dry ingredients together and set aside!
  • Chill the dough. This dough gets chilled for at least 24 hours (even up to 72 hours if you need to). Chilling the dough results in a nice thick and tall cookie that spreads less in the oven. Basically? Perfection. I actually tested a cookie straight from the bowl to see if it made a difference. The cookies that were chilled definitely spread less, but to be honest, even NOT chilled these were still THE BEST. Chilling my cookie is one way to keep my cookies from spreading too much.
  • Use a large 2-inch cookie scoop and scoop giant balls of cookie dough. Why? Because bigger cookies are better than small ones? Ok, well yes they are. But, there is actually science behind it too. The larger cookie helps to give those perfect crispy edges and soft ooey, gooey, middle we all want. You could also measure out your cookie dough into 3 1/2 ounce balls of dough to ensure they are all the same perfect size. Who would be such a nerd and do such a thing? Oh wait, I did. Moving on…

For more cookie tips, read my 6 tips to bake perfect cookies

Giant Oatmeal Chocolate Chip Cookies

Let me preface what I’m about to say with an apology to Mark, Ned, and Brent, the 5 other guys who read our blog, and people who find candid discussion of monthly moodiness offensive, I’m sorry. Go ahead and skip the dialogue and head straight for the recipe.

I really want to re-name these cookies PMS Cookies.

The other morning, I was lying in bed, feeling fat and ugly and completely unable to stand my husband and how loud he was breathing and the fact that unlike me, he remembers what it’s like to sleep for more than 3 hours at a time. I was convinced that I was bad at everything, that everyone hated me, and that the only acceptable breakfast was a giant Diet Coke and something involving chocolate. And sugar.

I started googling mental health providers because I was honestly convinced I was going crazy.

And then I remembered that although it had been awhile, this was not the first time I’d felt this way. But my baby’s too little! It’s not supposed to happen yet! Oh, you slithery vixen of womanhood, I haven’t missed you.

So I got my older kids off to school and started feeling all homesick for my hometown and the GIANT oatmeal chocolate chip cookies from The Old Grist Mill. And then, like a sign from the heavens above, I got an email from King Arthur Flour with a recipe for oatmeal chocolate chip cookies in it.

Did you guys ever see that movie Stranger than Fiction with Will Ferrell and Emma Thompson? When Maggie Gyllenhaal’s character said, “I figured if I was gonna make the world a better place, I’d do it with cookies,” that kind of became my secret mantra in life. Cookies make everything a little more bearable. They don’t make things go away, but a warm, gooey, obscenely large oatmeal chocolate chip cookie eases that pang in your heart when you send your kids off to school every day and just hope the universe will be kind to them, or when you feel wildly inadequate in everything you’re doing, or you’re just plain PMS-ing, or when you wake up and realize that it’s been 22 years since you lost your mom, that you’ve lived way more of your life without her than you did with her. Those are cookie days. Or you can just cram all those days into a 3 day period…it’s cool, I’m not judging, I’m there right now myself.

As I was making these cookies, I just knew they were going to be amazing. I could feel it in my guts. And they were–they were very slightly crispy around the edges with a hearty, soft center. They were amazing warm, straight out of the oven and they were amazing not warm the next day (they didn’t last long enough to see how they were 2 days later).

You’re going to need flour, white sugar, dark brown sugar, an egg yolk, a whole egg, vanilla, quick cooking oatmeal, butter, baking soda, baking powder, kosher salt, milk chocolate chips, and semi-sweet chocolate chips.

To start out, preheat your oven to 325 and, if you’d like, line your baking sheets with parchment or silicone baking liners. Set the pans aside.

Beat 1 cup softened butter, 1/2 cup white sugar, and 1 cup of brown sugar until light and fluffy.

and 1 tablespoon of vanilla…

In a separate bowl, whisk together flour, quick-cooking oats, baking soda, baking powder, and salt.

Add the flour mixture to the creamed butter/sugar mixture

and mix until just combined. Add your chocolate chip and mix until combined.

Now…about the chocolate chips. In this recipe, I always use a bag of the giant Ghirardelli milk chocolate chips and 1 cup of semi-sweet chocolate chips. This isn’t the time for namby pamby little chocolate pieces–I wanted them to be big and rich and creamy and sweet.

You could totally make regular-sized cookies with a tablespoon cookie scoop, but we’re living large here. Take an ice cream scoop. Scoop out some dough

and drop it onto the prepared baking sheet. For giant ice cream scoop cookies, you’ll get about 6 per baking sheet.

Bake for 12-15 minutes or until the edges of the cookies are light brown. Remove from the oven and allow to cool for 5 minutes,

How to Make Oatmeal Raisin Chocolate Chip Cookies

Making these cookies is pretty easy and simple if you have a well-stocked pantry with baking essentials. You will need both granulated sugar, brown sugar, baking soda, vanilla extract, 1 egg, 1 stick of butter (unsalted), raisins, chocolate chips, and a pinch of salt to make these perfect oatmeal cookies.


    1. Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl.
    2. Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, 3𔃂 minutes. Add eggs one at a time, beating after each addition to incorporate before adding the next. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add oats and vanilla and beat just to combine. Fold in chocolate with a spatula.
    3. Turn dough out onto a work surface and flatten to a disk. Freeze 15󈞀 minutes to prevent dough from spreading too much as it bakes, or ideally chill 24󈞐 hours.
    4. Meanwhile, place racks in upper and lower thirds of oven preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
    5. Drop 1/4 cupfuls of dough onto prepared sheets. Bake cookies, rotating sheets front to back and top to bottom halfway through, until just golden brown around the edges, 12󈝻 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for third batch.
    6. Do Ahead: Dough can be made 3 months ahead. Wrap tightly with plastic and freeze. Cookies can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 3 months.

    Oatmeal Chocolate Chip Cookies Recipe - Recipes

    SIFT Swans Down Cake Flour, then lightly spoon into measuring cup for 2 cups.

    CREAM butter and both sugars. Add eggs and vanilla mix together with flour, oatmeal, salt, baking powder and baking soda.

    ADD chocolate chips, Hershey Bar and nuts.

    ROLL into balls and place two inches apart on a cookie sheet.

    BAKE approx. 10 minutes at 350º.

    This is my new favorite oatmeal chocolate chip cookie recipe!! My husband likes coconut so in place of the nuts, I added some shredded coconut. I used the dark chocolate with almonds bar just enough for me. This recipe is so versatile. I love it.

    Amazing!! I will definitely be making them again.
    I replaced butter with applesauce and used about .40 cups of brown sugar to make it healthier.
    The dough was sticky but they turned out delicious. Little harder on the outside and soft on the inside.
    I had to bake them a little longer.

    Hi Sneha, sounds like a delicious option for making this recipe your very own. Thanks for sharing your ideas, and Happy Baking!

    This is a variation of a classic chocolate chip cookie recipe using AP flour, made with the all the same proportions of ingredients. The recipe is great, if a tad sweet. If you failed, measure again.

    Terrible recipe. Dough was extremely runny even after adding an extra cup of flour and oatmeal. I don’t recommend this recipe.

    I had so much cake flour in my pantry that I wanted to use up. I looked online for an oatmeal chocolate chip cookie recipe and found this one. These were a hit with my family! (Personally, I think it was a tad too sweet. I will be baking this again though! Maybe I’ll bake with less sugar next time.)

    Things to note:
    > I didn’t have the 4oz Hershey bar. Quite frankly, I don’t think it needs it, as it’s already sweet as the recipe stands.
    > I also used quick cooking oatmeal and didn’t bother grinding it to a fine powder. I thought it came out fine! But then we liked the chewy texture the oats added to the cookies.
    > I had to bake them a little longer than the recipe stated. Around 12-15 mins at 350°, keeping an eye on them and taking them out when the edges were turning golden brown.