Liv for Cake

Recipe for a delicious life.

Oatmeal Chocolate Chip Cookies

by 299 Comments

This post may contain affiliate links. Please see my full Disclosure Policy for details.

The only oatmeal cookie recipe you will ever need! Soft and chewy oatmeal chocolate chip cookies loaded with oats and chocolate chips!

The BEST soft and chewy oatmeal chocolate chip cookies. | livforcake.com

I’ll admit that oatmeal cookies are not usually high on my list of cookies. I usually prefer the traditional chocolate chip cookie, or peanut butter chocolate chip, or Nutella chocolate chip. Do you see a pattern here?? I think we can agree chocolate chips make everything better.

But, the reason I generally stay away from oatmeal is the dreaded raisin.

Flat lay of oatmeal cookies with chocolate chips.

You know what I’m talking about. You think you’re biting into a perfectly chewy and delicious oatmeal chocolate chip cookie and then you bit into a raisin. It’s the worst. WORST.

Clearly I am not a raisin fan, never have been, likely never will be. I don’t mind the flavour so much as the texture. Why ruin a perfectly good cookie with chewy, gummy raisins??

Close up of chewy oatmeal chocolate chip cookies.

I know some of you will vehemently disagree with my raisin aversion and insist that it’s not a true oatmeal cookie without the chewy suckers, but that’s ok. Thankfully these oatmeal chocolate chip cookies can be made with either raisins or chocolate chips and be just as delicious. Heck go crazy and add some nuts while you’re at it!

I’ve remixed these cookies a few times already with pecans and dried cranberries (NOT the same as raisins), caramelized apples, and turned them into cookie cups.

Oatmeal chocolate chip cookies oats and chocolate chips.

These oatmeal chocolate chip cookies here though… they’re delicious.

Like, SO. GOOD. Perfectly soft and chewy, just the right amount of oats (they are quite loaded with oats, but that’s how I like them) and chocolate with some sea salt thrown in for good measure.

Using sea salt in cookies is my favourite thing to do!! Just swap out regular salt in your cookie recipe for flakey sea salt and prepare to be amazed. It adds such a delicious kick to cookies and those salty bites only help to enhance the sweetness.

Oatmeal chocolate chip cookies top down,

If you like really soft and chewy cookies, make sure not to over bake them! They’re done when the edges are lightly browned and the center still looks very unset. They will continue to cook and firm up once you take them out of the oven.

Chewy aatmeal chocolate chip cookies top down with chocolate chips and milk.

What is Chocolate Bloom?

I can’t go through this post and not talk about the bloom on my chocolate chips. It has been HOT and HUMID here and in a west facing, no a/c apartment, it’s practically unavoidable.

You’ve likely noticed this on chocolate at some point in your life. White streaks of either fat or sugar caused by heat and/or moisture. If you were to eat a piece of chocolate like this, you’d notice it had more of a grainy texture to it.

Not ideal and definitely not aesthetically pleasing, but thankfully the bloom has no effect on the flavour or texture of the chocolate chips once baked. They are perfectly ok to use!

Oatmeal chocolate chip cookies angle close up.

How can I adapt these Oatmeal Cookies?

Next time I make these oatmeal cookies I think I’ll pass on the cinnamon. I’ve discovered that I don’t particularly like the combo of chocolate and cinnamon so I’d skip it and maybe add some walnuts or pecans for more flavour/texture.

If you prefer raisins in your oatmeal cookies, feel free to swap out the chocolate chips. You may want to start with 1 cup of raisins though, or if you’re a raisin fiend, go for the full 2 cups!

If you’re looking for a go-to oatmeal cookie recipe, this one is for you!

Notes & tips for the perfect chewy oatmeal cookies:

  • If you like really soft and chewy cookies, make sure not to over bake them! They’re done when the edges are lightly browned and the center still looks very unset.
  • If you prefer raisins, feel free to swap out the chocolate chips — you may want to start with 1 cup of raisins though and adjust to your liking.
  • I use sea salt in all my cookies. It’s a great contrast with the sweetness of the cookie. Feel free to use regular salt if you don’t have sea salt handy.
  • Chopped nuts can be added as well if you like. Customize to your hearts content!
Soft and chewy oatmeal chocolate chip cookies. | livforcake.com
4.95 from 75 votes
PRINT

Oatmeal Chocolate Chip Cookies

The only oatmeal cookie recipe you will ever need! Soft and chewy oatmeal chocolate chip cookies loaded with oats and chocolate chips!

Course Dessert
Type Cookie
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings 44
Calories 148 kcal
Author Olivia

INGREDIENTS

US Customary - Metric

INSTRUCTIONS

  1. In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.
  2. In the bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).
  3. Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla.
  4. Turn mixer to low and add flour mixture, mix until combined.
  5. Add oats and chocolate chips. Mix until just combined.
  6. Chill dough in the fridge for an hour (optional, but yields better results).
  7. Preheat oven to 350F and line a baking sheet with parchment or a Silpat.
  8. Using a small cookie scoop, place cookies on baking sheet 2" apart. I did 11 cookies per sheet.
  9. Bake for 10mins or until edges are lightly browned but center is still soft and unset.
  10. Cool for 5 minutes on baking sheet, then transfer to cooling rack to cool completely.

NOTES

Adapted from Sally's Baking Addiction.

Soft and chewy oatmeal chocolate chip cookies collage

Recipes You May Like

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Hungry for more?
Join our Baking community on Facebook!
Follow Liv for Cake on Facebook, Instagram, Pinterest, and Twitter
Or sign up to get free recipes by email!

Comments

  1. Glad I read some of the comments before cooking. I reduced the chocolate chips by half and replaced with 1/2 cup walnuts and 1/2 cup pumpkin seeds. Loved these. Think I could have reduced some of the sugar as well. Plenty sweet with even half the chocolate chips.

    Great recipe.

    Reply

  3. Made these to bring into work AND wow. Best cookie I’ve ever made. This recipe rocks. The perfect fluffy chewing cookie, I ate 4 🀭. Highly recommend

    Reply


  4. Made these for my family- everyone is obsessed! My dad says they’re the best cookie he has ever had. These are pretty fool proof because I usually cannot bake cookies.. lol! Followed recipe exactly- love in CO with high altitude and they were still big and chewy πŸ™‚

    Reply


  5. I love these!!
    Oatmeal chocolate chip has always been my husbands favorite and I’ve struggled for 8 years to find the perfect recipe…..

    A few notes to others who didn’t experience cookie bliss…
    -Flour matters: not just measuring but making sure it’s all purpose
    -BUTTER! No substitutes for this. And I always make with Kerry gold Irish butter
    -My cookie scoop, not sure of size (flattened not rounded) made 42
    -don’t try to substitute light and dark brown sugar… the flavor is much different

    Happy baking and thanks again for this great recipe!

    Reply


  6. Hi! Wondering how long the dough can be refrigerated? Would it be okay to sit for a few days, or would it get funky after that long? Or maybe it could be frozen?

    Reply

  7. If I don’t have parchment paper or silpat, can I just put them on the pan?? The dough is chilling now. Excited about these!

    Reply


  11. Just got these out of the oven and they turned out great! Took my 85 year old Mom’s advice and used butterscotch chips and walnuts…. Oh my…… Good!

    Reply


  12. I made these cookies!! They are amazing! Do you use a cookie scoop to get yours so perfect? If so, what size do you use?

    Reply

    • Hi Beth! I’ve never baked from frozen myself, but you could give it a try. I think it would work just fine, they might just need a tad longer in the oven!

      Reply

  14. I’m making these for a friend and I’m a little pressed on time. Would it be fine to chill them overnight or should I just skip that?

    Thanks!

    Reply

  15. I love this recipe. I did under bake them and they were chewy. My family loved them. But I do like oatmeal raisin cookies so I make it my family way and then a batch for me with 1 cup raisins.

    Reply


  17. I know everyone is saying it, but Wowee! This are so delicious and have wonderful flavor! Plus you feel healthier eating them with the oats πŸ˜‰ The only thing I did not do was chill the batter for an hour. I still had perfect results and I did chill in between each batch baking. This recipe will be a keeper for sure!!! Highly recommended for anyone looking to do something new with their regular choc. Chip cookie recipe. So yummy!! Can’t say enough about it, might as well eat instead πŸ™‚ Thanks for posting recipe!

    Reply

    • Hi Kelly! Sounds like something may have been off with your measurements. How do you measure your flour? Ideally you should spoon and level rather than scooping as it can make a huge difference.

      Reply

    • Kelly, I experienced the same problem with mine being too dry. I even spooned and leveled as suggested by Olivia. There is still a lot of dough so I am going to dry moistening the rest somehow!

      Reply


    • I also followed the recipe exactly to a T and mine are small little lumps, they did not flatten out like the picture shows. So disappointed after reading all the good reviews.

      Reply


  19. Our favourite cookies by far! I often make these for my daughter’s class for a breakfast potluck and they are always the first thing eaten. Since they have oatmeal in them it is ok to eat them for breakfast right? ; )

    Reply


  20. Wow! These cookies are amazing! I love the sea salt. I omitted half of the cinnamon but love the little cinnamon flavor that I did add. I also added a touch of walnuts.

    These cookies are so good I might decrease the chocolate chips next time. Keeping this recipe! Thank you!

    Reply


  21. FAVORTIE COOKIES! The only thing I don’t like about these cookies is how many they make. 44!!! Because my husband and I eat 15 a day! Ok, I guess I secretly love how many they make. I usually drop them off on my friends porches and they all make them now too! Making another batch tonight! πŸ™‚ THANK YOU!

    Reply

    • Lol!! SO glad you like these as much as I do, Lani! I often throw cookies into a freezer bag and freeze them or we’d eat them ALL in like a day.

      Reply


  22. I made these cookies for a friend and her family specifically because my kids don’t like oatmeal cookies and this way I knew they would be safe. Not the case at all. My husband, his friend and my 2 kids love them. Said they are the only oatmeal cookie they will eat. Thanks for such a great recipe.

    Reply

      • Hi Olivia
        I made these cookies tonight and all I can say is wow! For years I made the recipe on the quaker oat box. I wanted to try something different. When I read your comments about raisons I had to laugh be ause my husband hates them. I knew I had to try these. They have more oats and less sugar and flour then my recipe. A good thing. I used half a cup of a truvia sugar blend which has brown sugar in it and half a cup of white sugar. They turned out very sweet. I used one and half cups dark chips. It was plenty. Yumny. Thank you. I am going to freeze some before my husband eats them all.

        Reply

  23. Just finished baking these delicious cookies. I used mini semi-sweet chips and not as much as the recipe indicated because I enjoy tasting “the cookie” with chocolate in the “background”. Oh, and I had to add walnuts. I will definitely baked these again. Thanks for another recipe to add to my “go-to’s”!

    Reply


  24. This recipe came out perfectly as directed! Delicious! I swapped out unsalted butter for salted, and omitted the sea salt. Perfect for New Year’s Day πŸ™‚

    Reply


  25. These cookies are very tasty. I made these last year and added craisins. I’m not a raisin fan but like craisins and I decided to get a little creative. They were so good! I brought them to a local brewery and we went through them quickly!!

    Reply


  26. Hi Olivia!
    Thank you for this recipe! My all-time fave, and I consider myself a chocolate chip cookie connoisseur😜. I’ve had to improvise this recipe a few times because of what’s on hand and had to have a cookie. Sometimes A different sugar ratio, sometimes almond flour, coconut oil (still deish) ALWAYS nuts but, NEVER, NEVER, EVER Raisins! So glad to know I’m not alone 😘

    Reply

  27. When I was a kid my mom made oatmeal chocolate chip cookies. Neither my dad nor I like raisins. I actually didn’t know oatmeal raisin was a thing until later in life when one of those little buggers tricked me! I made you recipe yesterday and it turned out super delicious! Both my husband and I loved them. Since it’s just the two of us, I’ll be freezing the dough in premade balls to easily bake up whenever I need a cookie fix. Thanks for the delicious recipe!

    Reply

    • Ahh those sneaky raisins, they are the WORST, haha. I am so glad you guys liked this recipe! It’s still my fave cookie one πŸ™‚ Good call on freezing the dough balls! I usually freeze the baked cookies, but then miss out on fresh out of the oven cookies that way!

      Reply


  28. These just won my daughter first place in a children’s baking competition!! She’s 9. We picked your recipe simply because her name is Olivia πŸ™‚ Thanks for the great recipe!!

    Reply


  30. These cookies are AHHHHMAZING, thank you! I made them when I was visiting back East a few times. We live in CO. at almost 9,000 ft. Any tips for high altitude? I tried to make them and they didn’t turn out nearly as perfect or delicious as when I was at sea level! Thank you!

    Reply

  31. I put my oats and raisins in a blender and pulse a few times. I’ve had multiple people say they hate raisins in their oatmeal cookies and with these they can’t even tell they are in there. Gives great flavor and chewiness without the texture of biting into a raisin. I also use milk choc chips and semisweet chips and pecans. Today I plan on experimenting with some ghiradelli caramel chips I found.

    Reply

    • This is a great tip! I agree that they do add a good flavour, it’s just a texture thing for me. I might have to try blending them up first πŸ™‚

      Reply


  33. All I can say is WOW! I make them exactly how the recipe is written and everyone loves them. Make sure you refrigerate the dough because it makes a world a difference. This is a great recipe and will be in my family for many a generations! Thanks!

    Reply


  34. Hi so this morning I made them, let them rest in the fridge for 1 hour before I formed them and put them on the baking dish. So after the hour was up I baked them and they were amazing I absolutely love them. I used crisco shortening instead of butter and worked really good. Used 1/2 cup of mini white chocolate chips and 1/2 of mini chocolate chips.
    Baked for exactly 10 mins and took them out of the oven and cooked crispy. I’ll make them again for sure this is my oatmeal cookie recipe πŸ™‚
    Thanks to everyone with their comments and likes on this tasty cookie!
    Enjoy your day 🌹

    Reply

  36. There is something wrong with this recipe. Three cups of oats is way too much–I thought the number sourced odd, so I put in two, but the cookies still were not able to spread and came out like balls of granola. I also found two cups of chocolate chips to be too much–1 or 1 1.5 cups would be better.

    Reply

    • Hi Joy! I’m sorry this recipe didn’t work out for you. I’ve made these cookies multiple times (as have others) and they always turn out perfect. Perhaps something was off with your measurements?

      Reply

    • Hi Shireen! You’d need 2-3 times the amount of baking powder, so I recommend sticking with baking soda to ensure the cookies bake up correctly.

      Reply


  38. I cut the used 1/2 cup of coconut oil and a 1/2 cup unsweetened applesauce instead of the cup of butter. I added in a tablespoon of flax and chia seeds. I refrigerated this for an hour like it called for, thats important. LASTLY, I used about 6 ounces of mini chocolate chips, not two cups. They were soft and fluffy and I will make this again and again πŸ™‚

    Reply


  40. delicious recipe! I didn’t chill the batter the entire time specified and they still turned out great! I also added walnuts and pecans (about 1/4 cup).

    Reply


  42. These have quickly become my new favourite cookie. I have had to make a few substitutions along the way but they are delicious either way!
    I’m currently loving them with cranberries and dark chocolate chunks! And with dairy free margarine in place of butter since that’s what we need right now.
    Thanks for the tasty recipe!

    Reply

    • Hi Tanisha! I’m so glad you like these. I’ve actually made a cranberry pecan version of these, but I like your idea of dark chocolate chunks. I will have to try that!

      Reply


  44. The taste is awesome! I had to change the sea salt for regular salt and the rolled oats for quick oats. Not sure if my fridge cools things more than yours or if my oven is not as hot as it should be but I had to bake them for 20 minutes instead of the suggested 10. My kids loved them. I will make the recipe again and bake without putting the dough in the fridge and see if that makes a difference, they look different than yours once baked – I’m assuming because of the different type of oats?. Also I didn’t cream the butter first I just mixed it along with the sugar, not sure if I was supposed to? Anyway I will try it again and see if I get different results but the way they turned out my kids are still enjoying them πŸ™‚

    Reply

    • Hi Karin! Ideally you would cream the butter and sugar for a couple of minutes first, but there’s no need to cream the butter alone if its at room temperature. I’m so glad you liked these!

      Reply


  46. In a word: YES. I, too, loathe raisins, but I love oatmeal cookies, which often leaves me eating around and/or picking raisins out of an otherwise delicious oatmeal cookie. So when I saw this recipe and read the author’s disdain for raisins, I knew I HAD to try these. And they’re perfect! I took the time to chill the dough (which I never do), and I’m glad I did. Even my super finicky husband ate these, which is a huge deal. Thanks for sharing!!

    Reply

  47. Oh my this recipe sounds delish! Any idea how long or we’ll the dough keeps in the fridge or freezer? I’d prefer to make 1/2 and save 1/2 of the dough for later.

    Reply

    • Hi Lawren! You can totally freeze the dough, it will last for up to 3 months that way. I recommend scooping the dough into balls first, freezing them, then storing them in an airtight freezer bag.

      Reply

  49. Just put these in the fridge, am anxious to try them. I tried the batter and ended up adding probably close to a 1/2 tsp. extra sea salt and 1/4 tsp. of penzeys cinnamon which is strong. I thought it needed just a little extra of something. Tasted again and was amazing, so can’t wait to see how they turn out. I plan on making them big as well because that’s how I love my cookies. So will try to bake for 14 mins. as another reviewer suggested.

    Reply


  50. Absolutely delicious recipe! Its now my “base” for any oatmeal cookie. Lately I’ve been adding Mini Reese’s Pieces from the baking section and they are to die for. Gone within seconds of serving them just like the Chocolate Chip Oatmeal Cookies! Thanks for sharing this wonderful recipe!

    Reply


  51. I wish I never found this recipe because now my family has me making them once a week! They are delicious! They always come out so soft and sweet. Thank you!

    Reply

  52. Have a silly question but can I chill more than the reccommended hour? I have them chilling now but not sure if I’ll be ready to bake them quite in an hour:).

    Reply


  53. Delicious! I left out the cinnamon, added a handful of chopped pecans, and used mini M&Ms instead of chips, ’cause that’s what I had. I got the thick, chewy texture I was looking for–no flat, greasy cookies! I only own one Silpat and I found that the cookies baked on it spread significantly less than those baked on parchment. I’m definitely going to request another Silpat as a (hopefully early) Christmas gift – the difference in cookie shape is really remarkable. Thanks!

    Reply

    • Hi Liz! I’m so glad that you liked these. They are super versatile and customizable :). I hope you get another Silpat mat! They are super handy.

      Reply

  54. These just came out of the oven and they are looking great. I followed the recipe but subbing Splenda for the white sugar. Somehow I ended up with 60 cookies! I’m not complaining! And that’s after eating many scoops of the raw dough as I spooned them out. πŸ˜‰ yum! My new go-to recipe. I may sub applesauce for half the butter next time as I usually tweak…experiment…with all my recipes.

    Reply


  55. The BEST cookie recipe I have ever tried! These cookies do not last long in my house! They come out perfect every time and they are simple to make.

    Reply


  56. Tanxxx for the recipe~ <3 I made these yummy cookies again after quite some time 'n they turned out fantastic.. my dad ate TWO.. he never eats two πŸ˜›

    Reply


  57. Having been a homemaker for 45 yrs, having had 6 yrs Home Ec. before that, and watching my Grandmother cook & bake for 10 yrs before that, I have learned a lot! I have a vast amount of recipes, technics and loyal eaters! I found this recipe enticing! Fabulous as is, and oh so versatile. Great ingredient proportions! I give it an A++! I am willing to bet, my son’s Mother-in-law from Russia will love this one too. I’ll let you know how it was received!

    Reply


  58. Hi !! This is THE BEST Oatmeal Cookie recipe I have ever found! Brava!! The cookies came out literally perfectly, and your descriptions of everything were so helpful and accurate. I couldn’t be happier with this cookie. The only thing I changed was to replace chocolate chips with chocolate chunks for that hipster-bakery-look… lol ! Thank you so much, I’m looking forward to checking out more of your blog !

    Reply

  59. These are great. I made them very small, and they still seem like they’ll stay chewy for a while. I put in chocolate chips (semi sweet), craisins, chopped walnuts, and pecan halves. I don’t know how much difference the nuts made, but they made me feel better about it health-wise. πŸ™‚
    I was initially unsure about the cookie dough, as I found it overly sweet raw, but somehow they turned out perfectly when cooked. They really are better if you give them a few minutes to cool completely, so I recommend all the patience you can muster for these.
    A great recipe that I’m sure I’ll make again and again. Thank you!

    Reply


  60. I love these and have made them many times! I just realized I have no unsalted butter…can I use salted butter and just cut back on the added salt?

    Reply

  61. I finally had the urge to make these, five times as much, and the first batch of two pans is good!
    I subbed white “chocolate” for the chocolate chips and used some butter shaken from heavy cream and that was fine. Bread and cake flour for all purpose worked out good since there’s nothing to compare it too.
    I used an eight quart pot and the mix filled it almost to the top, hand stirring hurt my nail beds. πŸ™‚
    Thanks for the recipe. These things seem like they freeze well.

    Reply


  62. I made these cookies tonight and, bar none, in my 30 year cookie baking “career,” these are the best oatmeal chocolate chip cookies I’ve ever made. My 15 year old son rated these 10/10 for all around deliciousness. I followed your directions to a “t.” They are not to sweet and just the right texture; we like them soft on the inside and crisp on the edges. Thank you so much for sharing this recipe!

    Reply

  63. I just got done using this recipe and the cookies are delicious! There are many recipes for this type of cookie and I’ve been using the Quaker Oats specific recipe for this but this one works just as great! Definitely give it a try πŸ˜€

    Reply

  64. Swapped 1/2 cup shortening instead of 1 cup butter. Also, my secret is to add some baking powder for extra fluffiness. Made these today and they are perhaps the best cookie I have ever made. The cinnamon adds that extra hmmmm. Thanks, I will be following you now for other recipes. Arlene from Mississauga, Ontario, Canada

    Reply


  66. I tried this recipe last weekend and i would say this is the best oatmeal chocolate chip cookie recipe ive tried.i now have my favorite. Thanks for sharing!

    Reply

  67. I took your recipe and added 5 chopped jalapenos , removed the seeds and membrane of course (too hot) as I made the cookies I let the diced jalapenos sit on a paper towel to absorb the juice. I folded them in at the last minute and followed the baking instructions, I used milk chocolate chips cause that’s what I had on hand. I took them to work and at first people were reluctant to try them but one bite and they were hooked! I MEAN hooked… they weren’t hot and just something different… wonder how it would work with brown sugar bacon? hmmmm Always looking for something new! thanks for sharing your recipe

    Reply

    • Hi Stella! Wow I’m super impressed with your tweak on this recipe. I’m going to have to try that! Brown sugar and bacon would be delish in sure!! πŸ˜„

      Reply

  68. These look so yummy! Trying to make for today but only have 2 cups of rolled oats once I measured them out! Dang – do you think it will be ok with less or should I add in extra flour? Thanks!

    Reply

    • Hi Natalie! You can try it with just 2 cups of oats and see, they will likely spread a bit more, but *should* still work. Let me know what you end up trying, I’m curious!

      Reply


  69. Thank you for this recipe! I rarely bake because nothing ever turns out for me. Your recipe had tips, I had never heard of, that I believe made all the difference! I have always dumped everything together at whatever temperature and plopped the dough in the oven as soon as it was mixed. Thanks for the detailed instructions, I finally made a great batch of cookies!

    Reply

  70. So I just sat down after putting the cookies in the oven to bake, and THEN I noticed you said to chill the dough for an hour. Whoops…. what will that do?

    Reply

    • Hi Lindsey! You’ll be totally fine. Putting the cookie dough in the fridge helps reduce the amount that they will spread. So it’s possible you’ll have slightly flatter cookies than I did. That being said, this is a pretty stiff dough, so I don’t think it will be too much of an issue :). I hope you like them!!

      Reply


  73. Perfection! I make these all the time! Everyone I’ve ever shared them with is blown away. So simple yet to die for. Thanks for sharing this wonderful recipe!!

    Reply


  74. These cookies are a-mazingggggg!!!!
    Soft and chewy on the inside but firm on the outside, they can’t be any better. I followed the exact recipe but baked my cookies for 15 minutes and yielded 44 small cookies. Thank you so much! Will definitely be making these again, very-very soon lol

    Reply


  75. These cookies are amazing! I did everything you said to do. I love the cinnamon too! Unfortunately I didn’t have any brown sugar so I googled how to make brown sugar. It is 1 cup white sugar and 1 tablespoon of molasses and incorporate two together using a fork! Thank you for sharing this recipe.

    Reply


  76. I’ve been looking for a recipe that is just like my favorite oatmeal chocolate chip cookie that I buy at a deli and I finally found it! Other ones I’ve tried are too dry and cakey, but this one is moist and perfectly chewy. Thanks so much for sharing!

    Reply

  77. I don’t care for raisins either (for flavor mostly), but I think craisins are very good in this type of recipe. I’m adding chopped walnuts as well.

    Reply

    • Hi Nina! I actually made these cookies with craisins and pecans (I have the recipe on my blog) — they were much better than the raisins ;).

      Reply


  78. I am obsessed with these cookies! Third batch made. However, I only use brown sugar and omit cinnamon.
    Also, I am Brewers yeast and they are the BEST lactation cookies. My 3 month old and I thank you!

    Reply


  79. Best oatmeal chocolate chips I’ve ever made!
    I love the addition of the cinnamon and sea salt. They give the cookies a twist from regular oatmeal chocolate chips. I will definitely be making these again in the near future.

    Reply


  82. Thanks so much for the delicious recipe! My husband and I are buying a house and I baked them as for the person who’s currently renting the house, as kind of a “Sorry the owners are selling this and you need to get a new place, but I hope this softens the blow and you leave things nice and clean when you leave.” πŸ™‚

    Reply

  83. Excited to make these with my math class tomorrow! Well, we’ll be making the dough, then I’ll be baking them at home. I am doing a different cookie, too, so if I get tired of scooping, would these work as cookie bars so I could just spread it all in a pan?? IF so, what size would you suggest? Thanks!

    Reply

    • Hi Sarah! You can totally spread it in a pan and bake it. I’m honestly not too sure what size would work best as I can’t picture the volume of batter right now. I wanna say an 8×8 or 9×9 should work, but you don’t want them to be too thick either. I would start with one of those and if you have too much batter then scoop the rest? πŸ˜‰ Also, be sure to adjust the baking time if you’re putting them into a pan. It will need a bit longer, maybe 2omins or so. Let me know how it turns out!

      Reply


  84. Love love love these cookies!!! To die for! Just curious….why must the dough go in the fridge for 1 hr? What would happen if I didn’t do that? Thanks.

    Reply

    • Hi Julie! I’m so glad you like these! Chilling the dough is not critical, but the cookies will spread more if you bake them up right away. Some might prefer that :).

      Reply


  85. I have made these cookies 3 times in the last week. Each time I make them, I tell myself I am going to share with my neighbors and friends, but my son and my husband and I always eat them all!!! They are so incredibly the most delicious oatmeal cookies we have ever had. I think what I like best is I cut the cinnamon in half (I also do not like too strong of a cinnamon taste in my cookies) and I used sea salt flakes by chance the first time (it was the only sea salt I had) and they were fantastic. The sea salt flakes make just enough of a distinction, especially with the semi-sweet chocolate chips, that the cookies are simply perfect. Thank you so much for this recipe!!!

    Reply

    • Hi Brittanie!! Thanks so much for your comment, I’m so glad you guys like the recipe! And I know what you mean about them being hard to give away… at least you had good intentions ;). I need to get my hands on some sea salt flakes now!

      Reply


  86. Great recipe, so glad I found it and enjoyed reading about your background. Will share your blog with others. My hubby is a trained cook and I usually don’t cook but gave these a try to share with my son who is home from spring break and his dad will only make him regular chocolate chip cookies. He loves them.
    Thanks you!
    Leslie

    Reply


  88. Hi Olivia,

    I looked at google but still I want to ask you. How many grams 1 cup flour and 1 tsp baking soda?
    Your blog is amazing. Loves from Δ°stanbul

    Reply

  89. So excited for your reply, I still have the dough out. Would flattening it in advance in to disks be harmful? They’re certainly not as pretty as yours anymore but mine just don’t seem to want to flatten out of their tiny haystacks…maybe it’s the old oven. Sad face.

    Reply

    • You can totally pat them down to flatten! That will work just fine πŸ™‚ Maybe your oven isn’t getting hot enough? Hmm. Let me know how they turn out! Either way, I’m sure they’ll taste delicious πŸ™‚

      Reply

      • Last question. You can tell I’m
        a novice. Would have reducing the brown sugar by 3/4 lol have contributed to my lack of spreading issue πŸ˜ΆπŸ€”πŸ™ƒπŸ˜Š sigh.

        Reply

          • Lol yes, yes I did, only 3/4. I was trying to be a little Betty Crocker lol. On a plus though everyone enjoyed my flattened cookies and next time I’ll know better. Thanks so much for replying. Next week I’ll follow it to the T! ❀️

  90. Why didn’t my cookies spread? I followed the recipe…I’ve refrigerated the batter hoping your advice could save the rest.

    Reply

    • Hi Niki! These cookies don’t spread a lot, but they should spread *some*. How big were they? I use a small cookie scoop which is about 2 tsps worth of cookie dough.

      Reply

  91. I had to laugh as this brought back memories of childhood cookies. My mother stretched the more costly chocolate by using half chips and half raisins. I loved the cookie.. but was always disappointed when I bit into a raisin!

    Reply


  92. Hi! I did a quick calculation and worked out that it’s about 100 cal per cookie, if your into calorie counting. I’m not but hubby is and he won’t snack on what I cook if he don’t know the calorie content.

    Reply


  94. I was on a mission to replicate the best oatmeal chocolate chip cookies that I had discovered in a sandwich shop. This might be just perfect if not better!
    Perfect recipe, for my liking I used half the butter. They are thick and chewy just the right amount of sweetness too.

    To avoid the super thin, flat cookies. Throw your cookies dough into the freezer for 10 mins before baking and use a chilled sheet. They will come out perfectly round and thick.

    Reply

    • Thanks for the tips Nicole!! I’m so glad you liked these. It’s one of my favourite recipes :). I’m going to try them with less butter next time!

      Reply


  95. These. Are. Amazing. My family has declared them the best cookies ever. I make them weekly. They stay soft and chewy for days after baking, which is awesome.

    Reply


  96. I just made these with my 4-year-old, and we both love them! Thanks for the recipe. (Boo, raisins!)

    Reply


  97. My recipe is very similar to yours. My sis-in-law gave me the recipe many years ago. My sons grew up eating these cookies. They loved them then and still do. My recipe calls for 1 tsp. of warm water and the sugars are 3/4 c each. I do use the cinnamon in my Oatmeal but not the Chocolate Chip and we like raisins in our Oatmeal Cookies. I just soak them in hot water while I am mixing up the cookies. I do think the pumpkin chips would be very good in either recipe. I am going to try your recipe, thank you for sharing!

    Reply


  99. Made these today with one change, Used 1/2 cup butter and 1/2 cup applesauce. They are excellent! I know I know people will say why cut fat they are cookies but due to health issues I need to cut the fat (sugar too but thats for next time) but I love to bake…relaxes me. Thank you for these delicious cookies.

    Reply

  100. Excellent recipe. I’ve made them twice already. Today’s batch I added chia seeds, flax, and hemp hearts. The kids haven’t noticed the healthy extras!

    Reply

  101. Im going to make these for snack time with my 2 years old daughter! She is going to love them with the oatmeal. Thank you for sharing.πŸ˜ƒ

    Reply

    • Hi Amita! Yes, you can make this the day before and chill in the fridge overnight. The batter can also be frozen. I recommend portioning it into cookie balls before freezing.

      Reply

      • Hi Olivia,

        After shaping the cookies into balls for freezing – how do you freeze them? Can I put them in a Tupperwear and just stack them inside one on top of the other? Have not froze cookies before. They get eaten too quickly!

        Reply

        • Hi Mary! Haha, I understand that πŸ˜‰ I typically freeze them on a baking sheet and then place them in an airtight container once they are frozen.

          Reply


  103. I just did the first ones and I already ate one!!! Amazing, tender, crunchy on the borders, the kind of cookie I love!! Thank you very much for your recipes, it’s the first one I tried and it’s a success! I can’t wait to try your other recipes, thank you very much again πŸ™‚

    Reply


  104. Just made these, with dark chocolate chips. They are wonderful. I did make them larger, with a bigger cookie scoop, so I had to bake them for 14 minutes, but they came out looking just like your pics. I love thick, chewy cookies. I will make these again and again. Thank you

    Reply

  105. Just made them this weekend. I used 1/2 quinoa flour and 1/2 self raising. I was a bit scared of how they would turn out but they were delicious!

    Reply


  106. Just made these tonight!! They are so yummy… I am trying to not eat them all in one sitting πŸ˜‰ I love that they don’t just turn into flat little pancakes like most cookies and are chewy on the inside. Great recipe thank you!

    Reply

  109. We made this coolie recipe today and this will now be a household favorite. The only difference is we substituted one egg for 1/4 cup purΓ©ed banana. Amazing recipe, the texture of the cookies came out fantastic, we will definitely be using the recipe as a base!

    Reply

  111. I made these! My hubby loved them! I have major cookie spreading issues normally so I used 1/2 butter 1/2 butter flavored crisco. I used a big cookie scoop (around 1/4 cup) scooped them and popped them in the deep freeze for around an hour. I used 1 cup craisins and 1 cup white chocolate chips. So good. My edges did get crispy, but the inside was soft.

    Reply

  112. Just finished baking these cookies! I didn’t have enough chocolate chips, so I added some white chocolate chips along with it and oh. my. GOODNESS! It tastes amazing. My husband is going to devour these!

    Reply

  113. Hello, I just made this with my little girls. The cookies came out amazing! We added cranberries and raisins instead of chocolate chip. (That’s what I had already at home) we also added flax seed. It’s so delicious and we had so much fun making it too. Thank you so much!!

    Reply

    • Hi Wahida! I’m so happy that you liked this recipe! Adding cranberries is perfect, especially this time of year. I actually remade these recently with cranberries and pecans :D.

      Reply

  114. Sooo good!! Just made these to freeze for our Christmas guests that are coming. Reminds me of the cookies my grandma used to make. This recipe is a keeper for sure!!

    Reply

  115. Will this cookis spread? I wish blogging about cookies people would share if the smash them down a bit or roll them up or just scoop swipe side of the bowl and plop it goes on the cookie sheet. Thanks.

    Reply

    • Hi Jenny, the cookies will spread a bit, but not a ton as you can see in the pics. For what it’s worth, I always say if I pat my cookies down or not. Most of the time I just scoop them right out of the bowl onto a cookie sheet! Hope that helps.

      Reply

  116. I’m personally not a chocolate fan at all…. haha! However, I bought the Nestle Tollhouse Pumpkin Spice morsels to add to these! This is a great basic oatmeal cookie recipe…. (I will be adding raisins to these some other time.)

    Thanks for the great base recipe!

    Reply

    • Oh great idea!! I actual like my oatmeal cookies just plain, but it’s fun to add different components — they’re so versatile! I don’t think we have pumpkin spice morsels here or I would definitely be trying them!!

      Reply

    • Oh DANG! I just saw those Pumpkin Spice morsels on sale for half price at Aldi’s yesterday and didn’t buy them because the next time I make chocolate chip cookies it will be for Christmas and I didn’t think pumpkin spice would work. Now I could kick myself. Those chips would go with Oatmeal cookies any time. Every week my 4 year old granddaughter and I make cookies and when I saw this recipe on Pinterest I knew I had my cookie recipe for next week. Maybe I’ll go back and see if there are any left. There were only about 10 on the closeout shelf so I doubt it, but you never know!

      Reply

      • Ohhh I hope they are still there for you!! I would love to know how these cookies taste with the pumpkin morsels. I’m sure they’ll be a delicious addition! I hope you enjoy them! πŸ™‚

        Reply


  118. my husband loves oatmeal cookies and I’ve recently made a couple batches – without the raisins. He loves them that way, but I decided it’s my turn! I found your recipe and the dough is chilling, as we speak. I added chopped pecans along with the dark chocolate chips. I can’t wait…the cookie dough is awesome!!

    Reply

  119. Nowhere in the directions do you mention adding in the cinnamon. Which isn’t a big deal but I did go by the instructions instead of the ingredient list! So my cookies didn’t end up with any cinnamon! πŸ™ Otherwise a great recipe! Thanks!

    Reply

    • Hi Alison! Sorry, that was an oversight. I had it in the ingredients but forgot to list it in the directions. To be honest, I think I would have preferred these without cinnamon, and I’m glad they still turned out great! I guess you’ll just need to bake them again :D.

      Reply


  120. Oh wow, my favorite cookie of all time is oatmeal chocolate chip pecan (or walnut) !!! Am I the only one hearing angels singing?? lol I also love that they are nice and chewy and make a good amount. I cannot wait to make these immediately! For my family. Um, yeah, my family.

    Reply

  122. Haha I will eat either but chocolate is always preferable, obviously! These cookies look delicious and I love that the recipe actually makes a decent amount – who wants to only make 20 cookies? In our house that would disappear within a day! πŸ™‚

    Reply

  123. as a kid , I enjoyed an iced oatmeal cookie, sans chocolate or raisins. nowadays, I enjoy an oatmeal butterscotch cookie but only when I make them myself. I love that your cookies are thick; they look delicious!

    Reply


  126. I am so with you! The best way to ruin a perfectly good oatmeal cookie is by adding raisins to it – just. NO.You’ve just reminded me of my love for oatmeal cookies. They are just so chewy and gooey and delicious and now I want a cookie!

    Reply

  127. I’m not a huge raisin fan either, especially when I think I’m having an oatmeal chocolate chip cookie only to discover as I bite into it that the chocolate chips are raisins (the horror!) , but in certain things, they work. For example, when they are soaked in rum and mixed into a boozy ice cream πŸ˜‰

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *