The only oatmeal cookie recipe you will ever need! Soft and chewy oatmeal chocolate chip cookies loaded with oats and chocolate chips!
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.
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??
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.
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.
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.
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!
How can I adapt these Oatmeal Chocolate Chip 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 heart’s content!
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon optional
- 1/2 tsp sea salt
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla
- 3 cups rolled oats
- 2 cups semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).
- Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla.
- Turn mixer to low and add flour mixture, mix until combined.
- Add oats and chocolate chips. Mix until just combined.
- Chill dough in the fridge for an hour (optional, but yields better results).
- Preheat oven to 350F and line a baking sheet with parchment or a Silpat.
- Using a small cookie scoop, place cookies on baking sheet 2" apart. I did 11 cookies per sheet.
- Bake for 10mins or until edges are lightly browned but center is still soft and unset.
- Cool for 5 minutes on baking sheet, then transfer to cooling rack to cool completely.
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Notes
Originally published March 2016
Meredith says
I loooooove this recipe!! I made a vegan version and they were DELICIOUS!! π
Olivia says
Hi Meredith! So happy you loved it π Any tips on making it Vegan? What did you use?
Ashley says
I didnβt have granulated sugar (white sugar) so I used coconut sugar instead. They still turned out amazing! These are the best oatmeal chocolate chip cookies alive ever had!
Lisa Sharpes says
I love these cookies. I am wondering if I can make the dough a day before I bake them?
Olivia says
Hi Lisa! For sure! The dough will last at least a week in the fridge, longer if frozen.
CPavlos says
The BEST oatmeal chocolate chip! Iβve tried many many recipes but this has been the best one yet. Cookies are the perfect texture, consistency and flavor. Yum!!!! Thank you β€οΈ
Olivia says
Hi CPavlos! So happy you love these π
Darlene says
Hi I made theseβ2nd try. Iβm getting frustrated. What kind of rolled oats do you use. I chilled them but they are very thick when βdroppingβ them. I ended up shaping into balls, then I find they donβt spread. Any suggestions.
Olivia says
Hi Darlene! I just use regular rolled oats. The cookies will be quite thick but should spread. If they are too thick and not spreading then it’s possible there is too much flour. How do you measure your flour? I always recommend spooning flour into the cup and levelling it off rather than using the cup to scoop it. The latter can add too much flour to a recipe.
Cara Agro says
I love this recipe. It’s my go to oatmeal chocolate chip recipe. Tried and true and I get asked to make these all the time.
If you find cookies are falling flat, it’s probably too much butter or that your butter wasnt soft enough and didnt cream thoroughly with the sugars. Or, possibly because of not chilling long enough. I’ve done both of these because cookies make me impatient BUT they are best when I take my time.
Olivia says
Hi Cara! Thanks so much for your tips and feedback! I’m so happy you love these π
Hannah says
Delicious! The only thing I changed was putting them in the freezer for 20 minutes instead of refrigerator for an hour, which seemed to work pretty well.
Will be my go to recipe from now on!
Olivia says
Hi Hannah! So happy you loved them π They are a favourite through and through!
De says
Made these with dried cranberries, chocolate chips and chopped pecans- a new family favorite! Deliciously buttery, soft and chewy. The perfect cookie combination.
Olivia says
Hi De! Yumm! I have a cranberry pecan version too but didn’t think about also using the choc chips! I’ll have to try that π
Colleen Perkins says
Hi. I just made your butter free chocolate chip cookies and love them. What can I substitute for the butter in this recipe. My husband is on a strict no butter diet.
Thank you
Olivia says
Hi Colleen! I dont have a butter-free chocolate chip cookie recipe so you must have me confused with someone else. I haven’t tried baking these withough butter myself, but you could try margarine or vegan butter.
Britt says
Seriously the BEST oatmeal chocolate chip recipe ever! Sooo good. It’s my husband and I’s go-to recipe when we’re in the mood for cookies.
Olivia says
Hi Britt! Yay! Glad you guys loved them π I recommend freezing some so that cookies are always at hand π
Claudia says
Oh my goodness this recipe is a big hit. I did tweak it a little bit. Instead of chocolate bits I substituted a solid dark chocolate Easter bunny that was long forgotten by my husband. Your recipe is a keeper. Thanks for sharing. π
Olivia says
Hi Claudia! Love the use of dark chocolate instead — glad the bunny didn’t go to waste π
Carla @ Foodie Digital says
I love how this recipe does not skip on chocolate chips! They turned out exactly as I had hoped (even with a vegan butter substitution) and I’m having a hard time keeping them in supply in the freezer π
Olivia says
Hi Carla! I’m so glad you liked these!
Diane Atkinson says
Hi, they look good, but what kind of oats, large flake rolled oats or quick oats?
Olivia says
Hi Diane! I used regular rolled oats (not quick oats). You can use either, but the texture will be different.
sonya says
How can I convert this recipe to gluten free? Could I substitute all purpose flour for oat flour or garbanzo flour? Thank you! π
Olivia says
Hi Sonya! I would use a proper GF all-purpose flour blend.
Christina says
Tastes great and smell amazing while baking. My husband loved them. My cookies came out very flat, which disappointed me based on your photos and other reviews. In my oven I also had to bake for 15 minutes per batch + 5 min cooling time = 20 minutes per pan of cookies. I simply wasnβt expecting the time commitment, unsure what went wrong as I followed instructions…only thing missing is the optional cinnamon.
Olivia says
Hi Christina! Strange that your cookies came out flat! The dough is quite thick and I don’t find mine to spread too much, especially if it’s chilled. Did you make any substitutions at all? And did you chill the dough? Only other thing I can think is that there was either too much butter or too little flour.
Ant says
Loved this recipe thank you!!
We made them kinda big (with an ice cream scooper). Had to bake just a little longer but still held their shape and were super wonderful and luscious on the inside π Will definitely make again!
Olivia says
Hi Ant! Love the giant cookie idea! Glad you loved these π
Ella says
I didnβt add the cinnamon and definitely added less sugars. I also used mini semi sweet chocolate chips. Once I scooped it on parchment paper I slightly flattened each scoop and baked it to perfection in 10 min. Thank you for this recipe!! Itβs as good if not better than what we get from the grocery store!!
Olivia says
Hi Ella! So glad you loved it. Thanks for all your tips!
Jackie says
I first tried making these cookies about a year ago. Whenever I make them, people always ask for the recipe. They are so good, and hold up well after freezing the dough! Thank you!
Olivia says
Thanks so much Jackie! I’m so happy you love them π
Olivia says
Okay, these were AMAZING!!!!! I used oatmeal with chia seeds + flax seed already in the oats and it was still good. I cooked for 13 minutes because I used a bigger ice cream scoop. Such a tasty snack. I will definitely make again.
Olivia says
Hi Olivia! I’m so happy you loved these! Thanks for the feedback π
Rae Rae says
Tried it today! And by far the best cookies I baked π€£ Usually my cookies fall so flat. But this time, i really loved the finished product! Followed the exact same recipe as above. I chilled it in the freezer for 30min (already scooped in round shapes) and baked for 15 min at 176 Celsius. Thank you!
Olivia says
Hi Rae Rae! Thanks for the feedback! I’m glad you loved these π
Stephanie says
Iβve made these 3x since finding the recipe! Theyβre SO good. They absolutely turn out best when refrigerated for an hour prior to baking. I also subbed maple for the vanilla and added pecans once and walnuts another time for a fall feel. My whole house loves these, they do not last more than a day!
Olivia says
Hi Stephanie! So glad you love these! I keep meaning to try them with maple and walnuts, yum.
Emilie says
The taste is great but it it not as “oatmealy” as I wished …
I was a little disappointed..
Olivia says
Hi Emilie! Sorry to hear you didn’t love these. They have 3 cups of oats, I’m not sure what more I could do to make them more oatmealy! π
Sena says
I made these cookies for the first time, and they were a massive hit with the family! So much so, they keep asking me to make them again and again. Followed the recipe exactly and they came out awesome. Thanks for such a delicious recipe! Best oatmeal cookie Iβve ever had!
Olivia says
Hi Sena! So happy everyone loved them! Thanks for the awesome feedback π
April says
LOVE LOVE LOVE!! My first time to make these chocolate chip oatmeal cookies. They will make great to go breakfast or snacks.
Olivia says
Hi April! So happy you love these! Thanks for the feedback π
Marnie says
Wow I am bookmarking this recipe. This was exactly what I was looking for…crispy on the outside soft and chewy on the inside and a cookie that holds some shape so you can make them as big or thick as you want! These would make amazing cookie ice cream sandwiches!
Olivia says
Hi Marnie! Ohhh I’m going to have to try them with ice cream now, good call! Glad you loved these π
Lori says
Oh my! These are so yummy. I followed the recipe as closely as I could (only had quick oats and dark chocolate chips) and added toasted pecans. Love everything about them and don’t even really notice the cinnamon. Thank you for the great recipe!
Olivia says
Hi Lori! So happy you love these. Thanks for the feedback! π
Lauren says
Sooooo good! I added one teaspoon of baking powder, 1/2 cup of chopped pecans and I baked them for 12 minutes. Absolutely delicious and perfect!
Olivia says
Hi Lauren! So glad you loved these π
Kathy says
These are the easiest cookies to make. They came out perfectly shaped and taste very good.
Olivia says
Thanks for the great feedback, Kathy!
Kelsey says
Thanks for the great recipe! This will be my new go to for oatmeal cookies!!
Olivia says
So glad you loved them Kelsey!
Kelsey says
Delicious!!
Olivia says
Thanks Kelsey!
Chris says
These cookies are fabulous, so definitely will make them again. May go with one cup chocolate chips, one cup raisins next time.
I did find the baking time was a little longer in my oven. I made half a batch with egg replacer and they took closer to 15 minutes while the half batch with egg was closer to 12 or 13 minutes.
Thank you for the fantastic recipe!
Olivia says
Hi Chris! So happy you loved them. Thanks for your tips!
Genelle says
Turned out delicious, soft and chewy. Mine baked for 11 minutes. Going to freeze dough balls with the rest of the dough :
Olivia says
Hi Genelle! Thanks for the great feedback π
Nicole says
Absolutely LOVE THIS RECIPE! Iβm a huge fan of oatmeal chocolate chip cookies and feel lucky I stumbled across this recipe while searching for βthe oneβ!
This is it! The one! I used the cinnamon and a mix of chocolate, dark chocolate and white chocolate chips and they are PERFECT! My kids love them! My husband loves them!
It makes, I feel, a pretty burley amount but they just donβt seem to last long enough at my house! I refuse to make a double batch or I will eat them for breakfast, lunch and dinner!
Thank you for sharing! These are a new favorite!
Olivia says
Hi Nicole! LOL I hear you about eating them for breakfast lunch and dinner. I’m right there with you! So happy you all loved them and thanks for the tips on the chocolate mix! I have to try that π
Lisa says
I’ve made another chocolate chip oatmeal recipe in which I whirl the oats first in a food processor so it’s like a coarse flour to mix with the white flour – would that work with this as well? That way it’s a smoother consistency in the baked cookie and my son doesn’t notice he’s eating oatmeal!
Olivia says
Hi Lisa! Haha, sneaky! I haven’t tried it with these cookies and worry that they might come out too dry — since it would be flour + basically oat flour. If they are still somewhat coarse it could be ok. I would give it a try with a small batch (you can reduce the recipe by adjusting the Servings). Let me know if you try it!
Lisa says
It was an experiment all around – food processor not working so couldn’t process the oats, then I had about half old-fashioned and half quick oats which were already finer ground, so threw it all together and no one seems to mind! Really delicious!
Olivia says
So happy it worked out! π
Kara says
I just did that! I food processed the oatmeal so it was finer and still just as moist!! So good!
Beth W says
I would like to freeze the dough balls and bake later. How well does that work with this cookie?
Olivia says
Hi Beth! It works perfectly. I do that all the time too!
Mariss says
Do these cookies Really come out thick and chewy? Iβve been disappointed more than too many times. Thanks π
Olivia says
Hi Mariss! I think they do! But you need to chill the dough and use a small cookie scoop for best results. These cookies get rave reviews. I hope you try them. You can always reduce the recipe (change the Servings to be smaller) to test it out!
Linda says
These cookies are absolutely delicious! These are the first oatmeal cookies Iβve made in a long while, although I bake all the time. I made the recipe just as is. No adjustments necessary. Yum!
Olivia says
Hi Linda! Thank you for the feedback, I’m so happy you loved them! π
Chris Dorr says
Love this recipe – made a few modifications to improve the end result.
1. Definitely use the cinnamon- add nice punch
2. Add slightly less oats
3. If using a ice cream scoop – flatten before baking to ensure not too much soggy middle
4. Any combo of chips is good. I used 1/2 milk, 1/2 peanut butter chips – yum!
Olivia says
So glad you loved them, Chris!
Jaki says
Just made these yesterday and love them! I’ve been looking for a good oatmeal chocolate chip cookie. I love oatmeal cookies but not a big fan of raisins or nuts in cookies. I followed the recipe almost exact. I left out the cinnamon. I also chopped up the chocolate chips. I love a little bit of chocolate in every bite vs one regular chocolate chip. I didn’t know how small of a scoop so I used a size 70 scoop. I’m thinking that was too small because I ended up with 90 bite size cookies. But they’re so good, I’m not complaining! Plus, I feel less guilty eating 10 of them if they’re bite size lol
Olivia says
Hi Jaki! Thanks so much for your tips and feedback. I’m so happy you loved these!
Crista says
OMGEEEE these are so good!! Will be making them again and hiding them next time π
Olivia says
Hi Crista! Lol!! So happy you love them π
Norma says
Make these all the time. I add a cup of organic raisins and once added a cup of finely chopped walnuts too. Those were the best. Everyone loves these!
Olivia says
Hi Norma! So happy you love these. Thanks for the feedback!
Bea Carr says
Best cookies ever! I bake them in cookie bar shape with less chocolate chips.
Olivia says
Hi Bea! So glad you love them. I need to try them as bars!
Ally says
Okay. It’s 11 pm and I’m still sitting here eating my 6th? Or was it 7th? Cookie. π€« These are SO good. Thank you so much for the recipe, Olivia!
Ally says
Will definitely be making a double batch and freezing some next time! These turned out delicious! Only complaint: There was a little bit too much chocolate in the written recipe– even for me! Just felt like the oatmeal flavor didn’t come through enough. I think next time I’ll try half the chocolate chips and maybe throw in some walnuts or slivered pecans. Otherwise, this was perfect!
(Followed recipe, then cooked for 11-12 mins, sit on pan for 6 mins before transferring to counter)
Ally says
Okay. It’s 11 pm and I’m still sitting here eating my 6th? Or was it 7th? Cookie. π€« These are SO good. Thank you so much for the recipe, Olivia!
Olivia says
Haha yessss! I am right there with you. Can never have just one or two π
Olivia says
Hi Ally! I’m so glad you loved these and thanks for your feedback! I am a chocolate lover, so I definitely don’t skimp on the chocolate chips, but you can easily use less, or none at all, or replace them with raisins or nuts if you like π Let me know how you like them with your changes!
Josiane says
These cookies are soooo delicious! The best ones for sure! They definitely became my go to recipe for oats & raisins/nuts cookies! Thank you for sharing!
Olivia says
Hi Josiane! Thanks so much, I’m glad you love them! π
Brittany says
Bought a bunch of vanilla bean stalks from Costco, and I thought this recipe was just the right type to sub with fresh vanilla. IT WAS! The mix of chocolate, toasted walnuts, cinnamon and chewy oats has made this an absolute favorite three times running.
Doubled the batch this time to have some in the freezer.
Olivia says
Hi Brittany! So happy you loved it. Good call on doubling — I always stock the freezer too π
Courtney says
Definitely the best cookies I have ever made, let alone ever tasted!!
Olivia says
Thanks Courtney! So glad you loved them π
Gerry v says
I made this for my son and simple loved them .
Olivia says
Hi Gerry! So glad you guys liked these π
Sarah Miericke says
Love these! Best oatmeal cookies I’ve made. I used 3/4 tsp of salt because I love sweet and salty. I also used 1 cup large dark chocolate chips and 1 cup dried cranberries. Divine!
Olivia says
Hi Sarah! Yum, I’m going to have to try your combo. So glad you loved these!
Patricia says
Amazing! Tastes like cookie dough! I made them into βbrownieβ bites, dumped mix into a Pyrex and cut into small pieces. Looking forward to my bananas browning. Thank u!
Olivia says
Hi Patricia! I’m not sure if your comment is meant for this recipe, but I’m glad you liked it! π
Sheri says
These are perfect and nothing needs to be changed! Im keeping this recipe forever and passing it down to my daughter! Thank you for posting!
Olivia says
That may be the best compliment ever, thank you Sheri!
Jacqueline says
These cookies are delicious! Can you freeze the cookies? If so do you have a recommendation how to freeze them, and how long they can be frozen for?
Olivia says
Hi Jacqueline! You can totally freeze them! I just pop them in a freezer bag. They’ll keep for months π
Ghulam Mohyudin says
It was perfect the first time. I learn so much from you as well! Keep it up great post.
Olivia says
Hi Ghulam! Thanks so much π
German de la Melena says
Hello, thank you for this recipe, I used to make this about 30 years ago from my Mom’s recipe, then when I moved away I forgot the recipe and found yours, very much the same, I used Lard and Butter and also used white and brown sugar, my question is, My cookies come out very flat, like super flat, what am I doing wrong?
Olivia says
Hi German! Did you chill the dough? I haven’t made these with lard so I can’t say for sure, but I don’t think it would have a huge impact. Did you make any other adjustments?
Mary says
Turned out absolutely delicious! Minimal ingredients… big taste!!
Olivia says
So glad you loved these Mary! π
Chelsea says
So good! Makes a large quantity. Iβll probably cut it in half next time.
My oven took a bit longer to cook them, but they turned out lovely.
I used margarine instead of butter cause thatβs all I had. Still delish!
Olivia says
Hi Chelsea! So glad you liked them, thanks for your tips π
Gina says
Really chewy, crunchy on the outside. We added walnuts and cut the recipe in half.
Olivia says
Hi Gina! Thanks for your feedback π
Fonnita says
Hi I just wondering if regular brown sugar and quick oat will work with this recipe? Canβt wait to try π
Olivia says
Hi Fonnita! A comment from Rona below mentions that she tried quick oats and they worked just fine! Any brown sugar should work fine too.
Meredith says
These cookies were a hit with everyone in my family! I doubled the recipe, added chopped walnuts, and put a mix of semi-sweet chocolate chips and butterscotch chips.
My husband said if there was some peanut butter in the mix, they wouldβve been the best cookies ever made! Lol!
Thank you for sharing!
Meredith says
And no cinnamon!
Olivia says
Hi Meredith! Thanks for all your tips and feedback, I’m so glad you guys loved these!
Beth says
These were so ahhhhmazing!! I made them with salted butter and no cinnamon. My boyfriend actually told me I wasnβt allowed to make any other cookies ever again cuz these were the best ever!!
Thank you so much for the wonderful recipe!!
Olivia says
Hi Beth! So happy you guys both loved them! π
Rosie says
Hi Olivia, just halved this recipe and theyβre my favorite ever! Only things I adjusted were substituting vanilla with maple syrup, and I used a little less than a quarter tsp of regular iodized salt because I had no sea salt at hand. Still so delicious and chewy!!!!
Olivia says
Hi Rosie! Love the maple syrup sub! Yum, I need to try that. So happy you loved them π
Beth says
Made them again tonight!! Another success!!! Many thanks again! β€οΈβ€οΈβ€οΈ
Olivia says
Yay! I need to make these again soon π
Gina Roberts says
They turned out perfect! Added raisins and didnβt have any unsalted butter so I used the salted butter and added half the amount of salt the recipe called for. Didnβt flatten out to much at all. Used a insulated cookie sheet to bake them on
Olivia says
Hi Gina! So happy you loved them. Thanks for your tips and feedback! π
Kristina says
Delicious! It was very easy to make a half batch. I used semi-sweet chocolate chunks, added 3/4 cup chopped walnuts, and chilled overnight. My cookies did not flatten much at all, perhaps because of the added chill time and/or walnuts. I actually had to flatten and shape them into circles to get the amount of spread that I wanted! This was no problem though as I love a thick cookie. Here are the measurements for a half batch if anyone is interested:
3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon optional
1/4 tsp sea salt
1/2 cup unsalted butter room temperature
1/2 cup light brown sugar packed
1/8 cup (2 Tbsp) granulated sugar
1 large eggs room temperature
1 tsp vanilla
1 1/2 cups rolled oats
1 cups semi-sweet chocolate chips
Olivia says
Hi Kristina! So happy you loved these. Thank you for all your tips too π I need to try these with chocolate chunks and walnuts!
Lisa says
I found these baked flat and not pretty. I had added an additional tablespoon of flour but found they turned out better when I added an ADDITIONAL QUARTER CUP of flour.
The flavor is great regardless but looks do matter in my opinion.
Olivia says
Hi Lisa! Sorry to hear that. They should not flatten out too much. Did you chill the dough? It sounds like something was maybe off in the measurements.
Jojo says
Iβve been looking for a recipe that had the right ratio of oatmeal and flour and this was perfect! I opted for all brown sugar, no granulated. I think it makes them chewier. Left out the sea salt and added raisins & coconut. I love all the flavors and textures together. I do t like nuts, but chopped up some walnuts to add in the last two batches for my family. They were a big hit! Perfect consistency, thanks!
Olivia says
Hi Jojo! Thanks for the amazing feedback and your tips. I’m so glad you liked them π
Rona says
I’m going to attempt making these delicious looking cookies. I only have steel cut oats or quick oats though. Can I use either one of those?
Many thanks Olivia!
Olivia says
Hi Rona! I would opt for the quick cook ones, though the texture will be a bit different. They should still be delicious!
Rona says
Hi Olivia! I made them with the quick oats and they were delicious. Half with chocolate chips for my chocoholic daughter and half without for my son:)
Will make them next time with the proper rolled oats.
Oh and I feel the exact same way about raisins!
Thanks and stay safe!
Olivia says
Awesome! Thanks so much for the feedback. Glad they worked out π
Kimberly says
Great recipe! I opted out cinnamon too, only like to use in oatmeal if Iβm doing with dried fruit and nuts vs chocolate. Also, I add 2 tsp honey to batter. Makes the cookies chewier and batter stays together when forming scoops on pan. Always a good added ingredient to cookie dough in my opinion.
Olivia says
Hi Kimberly! So happy you liked these. Thanks for your tips!
Beca says
What if I don’t want to make that many cookies? Would it be ok to cut the recipe in half? Should I change any of the other ingredients? Thanks!
Olivia says
Hi Beca! Yes, you can easily reduce the recipe by adjusting the Servings amount. If you’d like to halve it, change the Servings to 22.
Stacy says
Delish! I opted out of adding the cinnamon. I did add sliced almonds and after they cooled, drizzled with white chocolate.
I think this is my new go to cookie recipe.
Olivia says
Hi Stacy! I skip the cinnamon these days too, love the almond addition! So happy you liked them π
Jessica says
I followed the recipe exactly with the exception of the chocolate chips, which I only used half of. This was a delicious recipe and turned out just how I wanted. Thank you for sharing!
Olivia says
Hi Jessica! Yay! So glad you liked it π
Marisa says
By far the best oatmeal chocolate chips cookies I have ever made or eaten! I bake often and came across this recipie… so glad I tried it out π I substituted margerine for butter and they came out perfect! I also used regular salt instead of sea salt. Thank you for sharing this recipie!
Olivia says
Hi Marisa! Glad to hear they came out fine with margarine! Thanks for your tips and feedback, I’m glad you liked them π
Rebecca says
These cookies are amazing!! It has become a family tradition to make them Christmas Eve. Also, instead of butter I substituted with coconut oil which makes them sweeties and chewier. Thanks for sharing your awesome recipe !!
Olivia says
Hi Rebecca! So happy you love these and thanks for your tip! I’ll have to try them with coconut oil π
Beatriz says
These cookies are perfection! It is a frequent request in my household!
Olivia says
Hi Beatriz! So glad to hear that. Thanks for the feedback! π
chiky says
Hi!! We love your cookies!! it’s my favourite recipe and I’ve used since a long time now! I added peanuts once and they came out delicious! My question is…if I do half butter half coconut oil will the come out nice? which ratio should I do?
Thanks again
Olivia says
Hi Chiky! So glad you like these! For best results, I would stick with all butter, but since coconut oil is a solid at room temp it should work fine. I would try half and half and see if you like the consistency π
Amy says
I make these all the time and change it up depending on what I have. The addition of pecans is my favorite! To keep the big family happy, I make half chocolate and half the dough I add raisins. Everyone loves them at our house! Thanks for the recipe!!
Olivia says
Hi Amy! So happy everyone loves them. Thanks for the feedback and your tips! π
Rebekah says
I don’t have any eggs… Could I use applesauce or yogurt as a substitute or would that ruin the cookies?
Thank you!!!
Olivia says
Hi Rebekah! I would give it a try with the applesauce. I don’t think it will be a disaster π Use 1/4c of unsweetened applesauce in place of one egg. Let me know how they turn out!
Gina says
Hi Iβm out of vanilla and just canβt get to a store whatβs the worst that can happen if I make the cookies without the vanilla?
Olivia says
Hi Gina! The flavour will be very slightly different but that’s about it!
Ali says
I laughed out load when I read your post. I couldn’t agree more, raisins are the bain of my existence! Hahah, I can’t wait to try this recipe, it is exactly what I am looking for!
Olivia says
Hi Ali! I hope you love it as much as I do π
Alicia says
I just made the dough and it’s very sticky. Is this normal? Should I add anything?
Olivia says
Hi Alicia! Did you make any adjustments to the recipe? And have you chilled the dough? It should not be sticky.
Alicia says
Hi Olivia!
I used margarine instead of butter but otherwise stuck to the recipe. After chilling the dough, it is a lot less sticky. I am baking the cookies now and think they will turn out fine.
Olivia says
Ahh ok, that would make a difference, let me know how they turn out! π
DRi says
What if I only have salted butter? Will that be a problem?
Olivia says
Hi Dri! That will be fine, just omit the salt from the recipe.
Emmy says
I made these today while waiting for my bread to rise. These are delicious. I made and baked them as written. They were a great success.
Olivia says
Thanks so much Emmy! I’m happy you liked them π
CHRISTINE says
Made these today. Used only 1/4 Cinnamon. Doubled the Recipe. I lowered the Temperature & Cooked a little longer to make crispy outside & chewy inside for some. I also used a Fork to press down for some. And did some to the T. And made some half the size. THEY ALL TURNED OUT GREAT! I WILL USE THIS RECIPE AGAIN & AGAIN! THANK YOU!
Olivia says
Hi Christine! Awesome, so glad you loved it! Thanks so much for your tips π
Kayla says
Can i use margarine instead of butter?
Olivia says
Hi Kayla! I would use butter for best flavour and texture.
Margaret says
Made these tonight! Followed the ingredients to a T (except the cinnamon) and they turned out really well. The folks who have issues with hard cookies, flat cookies etc. must not be following the directions very carefully because Iβm a very amateur baker and I did not screw these up lol. The ONLY thing I would change is perhaps to cut back on the chocolate chips a bit (found them a little overwhelming) and/or the sugar, probably the white sugar. Itβs a very sweet cookie. I chilled the dough for about a half hour then used a heaping tablespoon sized scoop balled up and got 12 cookies to a sheet. I had to bake them for 12 minutes as I found 10 minutes left them a little too underdone. Once they cooled they were great! Firm but a little gooey in the centre. Next time I am going to try bigger scoops (maybe 2 tablespoons) for bigger cookies and see how that goes. I ended up with so much dough I could have easily made 36+ tablespoon sized cookies so I froze the rest in a roll for later. Thank you for a great recipe! From a fellow Canadian.
Olivia says
Hi Margaret! Always nice to meet a fellow Canadian π So happy you loved this recipe and thanks so much for all your tips!
Debbi says
I made a batch a week ago and only cooked half of them. They were great. The other half has been in the refrigerator now for a week. Are they still okay to bake?
Olivia says
Hi Debbi! Yes, that will be totally fine π
Tiffany says
My all time favorite chocolate oatmeal cookie recipe!!
Olivia says
Thanks Tiffany! So happy you like it π
Chanel says
I havenβt tried them but unfortunately they spread out flat! After chilling them for 24 hours :((( I followed the receipt to a T. Iβm so sad, these are for work.
Olivia says
Hi Chanel! I’m sorry to hear that. Did you make any substitutions? If not, I think something might have been off with your measurements. Also, check and make sure your baking soda is not expired.
Nadine Quinn says
I love your oatmeal chocolate chip cookies!!!! If I leave out the chocolate chips would it be the same texture cookie with just oatmeal?
Olivia says
Hi Nadine! I’m so happy you love these. You can totally leave out the chocolate chips for plain oatmeal cookies π
Nadine Quinn says
Thanks So Much for your quick reply!! These are THE BEST!!!!
Anwen says
These are THE BEST cookies I have ever baked! My sister is vegan, so I substituted eggs for flax eggs, vegan chocolate chips, and vegan butter. They were amazing! I also added half as many chocolate chips and 1/2 cup walnuts. It was the perfect chocolate consistency!
Olivia says
Hi Anwen! I love these cookies so much so I’m glad you do too! Thanks so much for all your tips π
Daizy7155 says
First of all, you’re hilarious. My daughter & I were cracking up reading this. Second, these are a great base that are hard to screw up. We made half choc chip & half butterscotch. Half chewy and half well done. Thanks!
Olivia says
Hi there! So happy to hear you both loved these π
Natalie says
Hi!
I just moved to Colorado and have found myself in need of some new recipes for the change in high altitude. Do you know of any altitude changes regarding this recipe? Thanks!
Olivia says
Hi Natalie! I haven’t baked in high altitude myself, and I know it can require a bit of experimenting depending on where you’re located. Since this is a cookie recipe (vs cake), I would first try the recipe as-is and if it doesn’t quite turn out you can try some of these tips: https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Angie says
Sooo good! I have 6 more months to consume these guilt free until baby comes! I added chopped almonds + unsweetened coconut along with the choc chips!
Olivia says
Hi Angie! Love the coconut addition, will have to try that too π
Christine Ferris says
We put them in the freezer to save time. That meant two extra minutes in the oven, but oh so wonderful to smell with that little bit of cinnamon! So chewy and super delicious!
Olivia says
Hi Christine! Thanks for the tip π So glad you like them!
Jessie says
I’m not so much of a baker and these came out great!
Olivia says
Hi Jessie! So happy you liked them π
Dakota says
Iβve been using your recipe since you published it. I should have made a review sooner but never seemed to have the time. I have made these cookies dozens of times with amazing results. Once the cookies didnβt turn out great; but Iβm certain it was my fault. As so many people have said in the comments, these really are the best cookies in the world. If youβre looking to shake things up add some fresh raspberries to them for some chocolate raspberry action. Thanks again for the many years filled with now a family recipe.
Olivia says
Hi Dakota! Thanks so much for your sweet comment and your tips! I’m so happy you love these as much as I do π
Denise says
These were simply amazing! I rarely bake, do not consider myself a good baker and do not enjoy baking as I know I canβt eat baked goods in moderation. And yes it happened AGAIN!!! I have had 4 (regular size) and the night is not over. I used mini chocolate chips and regular butterscotch chips as thatβs all I had in the house. They were easy to make. Thank You Olivia!
Olivia says
So glad you loved these Denise! Love the addition of the butterscotch chips.
Leesa says
My BF had a cookie craving and oatmeal chocolate chip are his favorite. I used salted butter and Ghirardelli bittersweet chips as that was all I had on hand. They were perfectly sweetened & delicious! Thank you!!
Olivia says
So glad you guys liked these! Love your additions.
Susan Green says
My husband declared these the best cookies I’ve ever made! He’s pretty easy to please but I totally agree with him – AMAZING! I made bigger (2 tbsp) cookies but cooked them for 9 min and they are SO soft and chewy, we’re in a cookie coma over here π
Olivia says
Hi Susan! Love the bigger cookies! So happy that you guys both loved these π
Maddy says
I read 44 is that correct?
Olivia says
Hi Maddy! Yes, 44 depending on size of your scoop.
Maddy says
I was wondering how many cookies does this make?
KG says
I have made this recipe a few times now and I absolutely LOVE it (as does my family)! I always add the cinnamon and they turn out perfectly from following the recipe. Thank you for sharing!
Olivia says
Hi KG! Love that you love these! Thank you π
KG says
We just had some from the freezer (I alwaysss make sure we are stocked with some on hand π) and once again, they were perfect! My favourite cookie
Linda says
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.
Olivia says
Thanks for your tips Linda! So glad you liked them.
Emma says
thanks for sharing that tip about not overcooking for chewy results…
Alessandra says
Made these to bring into work AND wow. Best cookie Iβve ever made. This recipe rocks. The perfect fluffy chewing cookie, I ate 4 π€. Highly recommend
Olivia says
Hi Alessandra! Only 4?! Serious restraint on your part π So glad everyone loved them!
Alyssa says
Made these for my family- everyone is obsessed! My dad says theyβre 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 π
Olivia says
Hi Alyssa! Seriously high praise from your dad — so glad you all liked these! And yay for them working in high altitude!
Danielle says
I love these!!
Oatmeal chocolate chip has always been my husbands favorite and Iβve struggled for 8 years to find the perfect recipe…..
A few notes to others who didnβt experience cookie bliss…
-Flour matters: not just measuring but making sure itβs 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
-donβt try to substitute light and dark brown sugar… the flavor is much different
Happy baking and thanks again for this great recipe!
Olivia says
Hi Danielle! I’m so glad you loved these and thanks for your tips!
Rodney says
Is it possible to wrap honey for the white sugar? I have already made a batch by the recipe and the are great!
Olivia says
Hi Rodney! I haven’t tried this myself but it should be doable. Here are some guidelines to follow: https://www.thekitchn.com/4-rules-for-successfully-swapping-honey-for-sugar-in-any-baked-goods-230156
Liz says
These are amazing! I made them for coworkers twice in one week because they went so fast the first time. Tip: use all natural unbleached granular white sugar. And flatten the balls as they donβt spread much. I also added raw almond slivers to mine. Perfect. So perfect.
Olivia says
Awesome, thanks for the tips!
DANA CRAMER says
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?
Olivia says
Hi Dana! Yes, the dough can be refrigerated for a few days or frozen. Either works!
Kristen says
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!
Olivia says
Hi Kristen! I think they will probably stick to the pans. You could try greasing the pans and see if that helps!
Melissa says
These are seriously the best cookies I’ve ever had. Can’t. Stop. Eating. Them.
Olivia says
Hi Melissa! So glad you like them π
SB says
There were SO good. Too good! I added chocolate chips, heath pieces & cut up caramels- couldnβt stop eating them!
Olivia says
I love those additions!! So glad you liked these π
Cara Stock says
This recipe makes 44 cookies? Am I reading that correctly?
Olivia says
Hi Cara! Yes, that’s correct – 44 small cookies.
Sally Jojo says
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!
Olivia says
Ohh I love those additions. Glad you liked these!
Stacy says
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?
Olivia says
Hi Stacy! I do use a cookie scoop — for these I used a small one (2 tsps) but have also used a medium before (1.5Tbsp).
Beth says
Love these! How do you bake them after you freeze them? Do I need to thaw them out or just straight into the oven?
Olivia says
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!
Dana says
Iβm making these for a friend and Iβm a little pressed on time. Would it be fine to chill them overnight or should I just skip that?
Thanks!
Olivia says
Hi Dana! You don’t *have* to chill them at all but overnight would work totally fine too!
Riley says
What do I do if Iβd like to add some pumpkin to this recipe? π
Linda says
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.
Olivia says
Glad to hear you liked these Linda!
Nikki says
These cookies are perfect. They’re crispy on the outside and soft in the middle! My absolute favorite!!
Olivia says
So glad you like them Nikki!
Evelyn says
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 π 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 π Thanks for posting recipe!
Olivia says
So happy that you liked these too Evelyn! Thanks for the feedback π
Kelly says
I followed hr recipe to a T and they didnβt flsttrn at all and were super dry. π
Olivia says
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.
Audreanna says
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!
Donna Savarie says
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.
Roni says
agree. I bake a lot amd these did not turn out great
I tried flattening them a little amd they just were not what I expected. Will not make again
Kelly says
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? ; )
Olivia says
Haha, that’s my kinda thinking! So glad you like these π
Beth says
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!
Olivia says
Thanks so much for your tips Beth! Glad you liked these π
Lani says
FAVORTIE COOKIES! The only thing I donβt 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! π THANK YOU!
Olivia says
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.
JIll says
I made these cookies for a friend and her family specifically because my kids donβt 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.
Olivia says
Thanks so much Jill! I love these cookies and am happy to hear that you guys do too!
Starr says
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.
Olivia says
Hi Starr! I’m so glad you guys liked this recipe! Thanks for the tips on your adjustments π
Yvette says
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”!
Olivia says
Hi Yvette! I love the addition of walnuts, I’ll have to try that next time. So glad you liked these π
Jill says
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 π
Olivia says
So glad you liked it, Jill!
Lindsay says
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!!
Olivia says
Hi Lindsay! I’m so glad you liked these, I’ve made a version with craisins too!
Julie says
Hi Olivia!
Thank you for this recipe! My all-time fave, and I consider myself a chocolate chip cookie connoisseurπ. Iβve had to improvise this recipe a few times because of whatβs 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 Iβm not alone π
Olivia says
Haha!! Hi Julie! So glad you join me in the non-raisin plight. And glad to hear that they still work out with your adjustments!
Debi at Life Currents says
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!
Olivia says
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 π 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!
Erin C says
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 π Thanks for the great recipe!!
Olivia says
Hi Erin! Yay! So happy to hear that π These are my fave cookies for sure.
Mark says
I made these today and they are wonderful. Thank you!
Olivia says
Hi Mark! So happy to hear that you liked these π
Vanessa Adam says
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!
Olivia says
Hi Vanessa! So glad you liked them! I’m curious, how were they different at high altitude? I’ve never baked in high altitude myself, but here are some tips I found! http://www.kingarthurflour.com/learn/high-altitude-baking.html#cookies
Ann says
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.
Olivia says
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 π
Ariana says
Will old fashioned oats work?
Olivia says
Hi Ariana! Yes, those are the ones I use π
Kode says
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!
Olivia says
Hi Kode! So glad you liked these! Totally agree about refrigerating the dough too.
Stella Padula says
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 π
Thanks to everyone with their comments and likes on this tasty cookie!
Enjoy your day πΉ
Olivia says
Hi Stella! Thanks for your tips, I am so glad you liked these!
Kevin says
I made these oatmeal chocolate chip cookies this morning. These are the best I’ve ever had.
Olivia says
So glad to hear that, Kevin! They are my fave π
Joy Sanchez-Taylor says
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.
Olivia says
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?
Roberta Stewart says
Correct. These taste awful. Something is wrong with the measurements. They are not sweet – taste doughy., and I followed the recipe exactly as printed above
Olivia says
Hi Roberta! Sorry you didn’t love these. There is nothing wrong with the measurements and the cookies should be quite sweet.
shireen says
can i use baking powder instead of baking soda?
Olivia says
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.
Jenny from Atlanta says
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 π
Olivia says
Hi Jenny! I’m going to have to try these now with your modifications. So glad you liked them! π
Lizzie says
Thanks for a great recipe, sans raisins — which I believe are the work of the devil.
Olivia says
Lol! Glad I’m not alone π
Lizzie says
Made 45 roughly symmetrical bits of wonderfulness. Love that the oats-to-flour ratio is 2 to 1. Refrigerated the dough overnight, so super-easy to work with. Our local Fire Station is going to be visited this afternoon with a BIG batch of these!!
Olivia says
Yay! So glad to hear you liked them π
Kelley says
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).
Olivia says
So glad you liked these Kelley! Love the addition of the nuts!
Kara says
If I use salted butter can I omit the salt in the recipe?
Olivia says
Hi Kara, yep, that should work fine.
Tanisha says
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!
Olivia says
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!
Angie says
These are awesome cookies and I bake a lot! I will definitely make these again. Thank you for this recipe.
Olivia says
Thanks Angie! So glad you liked them π
Karin says
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 π
Olivia says
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!
Alexandra says
I usually refrigerate all of my chocolate chips/add ins it helps to keep their shape while baking
Olivia says
Awesome, thanks for the tip!
Emily J. says
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!!
Olivia says
Hello fellow raisin hater!! I am so happy that you liked these cookies. They are a favourite of mine π
Lawren says
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.
Olivia says
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.
Jane says
Do you think these would be fine even without the oatmeal, just as basic chocolate chip cookies?
Olivia says
Hi Jane, no the ratios wouldn’t be quite right. Try this recipe though, these cookies are amazingly good!
http://livforcake.com/2014/09/perfect-chocolate-chip-cookie.html
Jen says
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.
Olivia says
Hi Jen! I have been known to add a touch more sea salt to my cookies these days, LOVE it. I hope you like these! π
Lindsey Lopez says
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!
Olivia says
Ohhh I love the idea of reese’s pieces!! Going to try that. So glad you like this recipe! π
Lauren says
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!
Olivia says
Haha I’m sorry!! I am happy that you like them though π
Jackie says
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:).
Olivia says
Hi Jackie! Totally! You can chill for 24hrs if you like :).
Liz M. says
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!
Olivia says
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.
Natalie says
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. π 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.
Olivia says
Hi Natalie! I love your healthier substitutions, I’ve been meaning to make a healthier version of these for the new year!
Melanie says
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.
Olivia says
Hi Melanie! I’m so glad to hear that you liked these! π
Farzi says
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 π
Olivia says
Hi Farzi! I’m so glad you two liked these π
Kathlene Johnson says
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!
Olivia says
Hi Kathlene! Wow, what a huge compliment. Thank you!! I’m so glad you liked these π They are a fave of mine! π
Jennifer Dhanjee says
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 !
Olivia says
Hi Jennifer! I’m so glad to hear that you liked these, even with the hipster-y chocolate chunks, haha!
Hamotron says
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. π
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!
Olivia says
Thanks so much for the lovely comments! I’m so glad you liked these π I’m totally trying walnuts next time too. Yum.
Rachel says
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?
Olivia says
Hi Rachel! Yep, that will work fine π
yowling says
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. π
Thanks for the recipe. These things seem like they freeze well.
Sheryl says
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!
Olivia says
Hi Sheryl! I’m so glad you guys liked these :). Thank you!
Kristen says
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 π
Olivia says
Thanks Kristen! I’m so glad you liked these π
Arlene werenich says
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
Olivia says
Hello fellow Canadian! Great tips, I will have to try that next time I make them. I’m so glad you liked these! π
Ashley says
Going to try these today I think, but I don’t have sea salt?! Regular salt should be fine right? TIA!
Olivia says
Hi Ashley! Regular salt is totally fine π Let me know how you like them!
Leya de Guzman says
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!
Olivia says
Hi Leya! I’m so glad you liked these, thank you! π
Stella says
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
Olivia says
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!! π
Natalie says
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!
Olivia says
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!
Ashley says
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!
Olivia says
Yay! Thanks Ashley! I’m so glad you liked these and that they worked out for you :).
Lindsey Lambden says
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?
Olivia says
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!!
Lindsey Lambden says
I actually like them not too fluffy, so I flattened them a bit with a fork when they were half done. They were honestly amazzzing! Thanks for the recipe π
Olivia says
Yay! I’m so glad you liked them :).
Elle says
These look amazing! Think I’ll half the sugar though and maybe add some nuts! π
Thanks for sharing!
Jennifer says
I do not see instructions. Can you help me.
Olivia says
Hi Jennifer! Are you on mobile? If so you might need to click on Read More to see the whole post.
Julie says
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!!
Olivia says
Hi Julie! I’m so glad you like these!!
Alexia says
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
Olivia says
Thanks so much Alexia! I’m so glad you liked them :D.
Ginny says
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.
Olivia says
I’m so glad you liked them Ginny!! Good tip on making your own brown sugar, I’ll have to try that someday π
Michelle says
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!
Olivia says
Yay! I’m so glad you liked this recipe! It’s one of my faves :).
Nina says
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.
Olivia says
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 ;).
Megan says
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!
Olivia says
Hi Megan! I’m so happy to hear that you like these! I skip the cinnamon too ;).
Marina says
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.
Olivia says
Hi Marina! I’m so glad you liked them! π
Megan says
Do you use unsalted or salted butter for your recipe?
Olivia says
Hi Megan, I always use unsalted.
Maryse says
Best cookies ever. Made these for an SPCA fund raising. It was a success. π
Olivia says
Thanks Maryse! So glad you liked them π
Jen says
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.” π
Olivia says
Ahh I hope the cookies helped take the sting of the move away for them π. Glad you liked them!!
Sarah says
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!
Olivia says
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? π 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!
Julie says
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.
Olivia says
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 :).
Brittanie A Roberts says
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!!!
Olivia says
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!
Leslie Berge says
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
Olivia says
Thanks so much Leslie! I’m so glad you guys enjoyed them π
Rachel says
Hi! Any adjustments for high altitude baking?
Rigina says
Just made these. So yummy, everyone loves them.
Olivia says
Yay! So glad to hear that, thanks Rigina!
GΓΌlΕah says
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
Olivia says
Hi GΓΌlΕah! 1 cup flour = 125g and 1tsp baking soda = 5g. I hope that helps! Thank you π
Niki says
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.
Olivia says
You can totally pat them down to flatten! That will work just fine π 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 π
Niki says
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 πΆπ€ππ sigh.
Olivia says
Umm, yes that certainly would have made a difference π. Did you only use 1/4 cup of brown sugar??
Niki says
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! β€οΈ
Olivia says
No problem! I’m glad everyone still liked them :D. Let me know how they turn out on your next attempt π
Niki says
Why didn’t my cookies spread? I followed the recipe…I’ve refrigerated the batter hoping your advice could save the rest.
Olivia says
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.
Dorothy says
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!
Olivia says
Too funny! What a great memory though. And yes, boo to raisins! π
Sally Grasso says
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.
Olivia says
Awesome, thanks so much Sally! That’s great to know actually. I gotta limit my cookie intake, haha.
Kay says
Hi
can I use instant oats instead of rolled oats?
Olivia says
Hi Kay! That *should* work fine but your cookies will likely have a different texture. Iβm sure theyβll still taste delicious!
Lala says
Hi. Do i lessen the amount of oats if i were to use quick oats? I am planning to make this but i do not have rolled oats right now.
Lala says
Hi. Do i lessen the amount of oats if i were to use quick cooking oats? I am planning to make this but i do not have rolled oats right now.
Olivia says
Hi Lala! I would use the same amount.
Nicole says
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.
Olivia says
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!
Kate D says
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.
Olivia says
Thank you so much Kate!! I’m so glad your family loved them! π
Michelle Vames says
I just made these with my 4-year-old, and we both love them! Thanks for the recipe. (Boo, raisins!)
Olivia says
Haha! Yes, boo to raisins! I’m so glad you liked them! π
Char says
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!
Olivia says
Thanks for the tips Char! Let me know how you like this recipe! π
Melissa says
I don’t have an electric mixer. Can I still make this without one?
Olivia says
Hi Melissa! For sure you can! You just need to beat the butter and sugar and mix everything by hand. A little more work, but totally doable!
Cindy says
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.
Olivia says
Hi Cindy! Applesauce is a great substitute for butter! And it’s always good to cut a little fat here and there :). I’m so glad you liked these!
Cindy says
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!
Olivia says
Love the additions! Great idea. Thanks Cindy! π
Jessica says
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.π
Olivia says
Thanks Jessica! Let me know how you guys like them π
Amita says
Can the batter be made the day before and baked the next day? Also can you freeze the batter?
Olivia says
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.
Mary says
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!
Olivia says
Hi Mary! Haha, I understand that π I typically freeze them on a baking sheet and then place them in an airtight container once they are frozen.
Imane says
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 π
Olivia says
Hi Imane! I’m so glad you like them! I’m really going to have to make these again soon, it’s been too long. Enjoy the cookies!
Terry H says
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
Olivia says
Hi Terry! Thanks for the feedback, I’m so glad you liked them! I will definitely try them with dark chocolate chips next time.
Sindhu says
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!
Olivia says
Wooohooo! Glad to hear it! π
Jade says
Just made these tonight!! They are so yummy… I am trying to not eat them all in one sitting π 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!
Olivia says
Ahh thank you!! I’m so glad you liked them Jade. I love that they stay puffy too, it’s my favourite part!
shanyia says
i made them with my class and we all loved them
Olivia says
Hi Shanyia! Glad you hear you liked them :).
Mari says
Amazing, tks for sharing. I will make soon
Olivia says
Let me know how they turn out! π
Mari says
Wow, sounds delicious, do you have an idea of how many calories??
Tks,
Olivia says
Hi Mari! I don’t, sorry. But I’m sure there are nutritional calculators online if you put in the ingredients :).
Tera says
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!
Olivia says
Hi Tera! So glad to hear you liked the recipe! I love these cookies and will have to make them again soon :).
Anna B says
I made these cookies many times!!! I simply love, love, LOVE them! π
Olivia says
Aww yay! So glad you like them, Anna! π
Heather says
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.
Olivia says
Yay! So glad you liked them! I just made these guys with craisins and pecans recently but am loving your white chocolate version!
Anissa says
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!
Olivia says
Yay! I’m so glad you like them! They are some of my faves. I just posted a holiday version of them :). I hope your husband loved them too!
Wahida says
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!!
Olivia says
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.
Alicia says
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!!
Olivia says
Hi Alicia! I’m so glad you liked them! Thanks for letting me know. I hope the guests enjoy them :). Happy Holidays!
Jenny says
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.
Olivia says
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.
Jacquie says
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!
Olivia says
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!!
LindaS says
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!
Olivia says
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! π
Carly says
Can I use quick cooks oats??
Olivia says
Hi Carly, that should work fine but your cookies will likely have a different texture. I’m sure they’ll still taste delicious! π
Kathie says
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!!
Olivia says
Woohoo! I hope you love them! Please let me know how they turn out :).
Kathie says
OMG! Thick, moist, chewy, delicious, PERFECT! Did I mention Perfect? My husband likes them, too. Thanks for the recipe, it’s a keeper!
Olivia says
Yay!! I’m so glad you liked them! This is one of my favourite recipes. I think I’ll mix it up and add nuts next time too :).
Alison says
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! π Otherwise a great recipe! Thanks!
Olivia says
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.
Jackie says
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.
Olivia says
I am definitely going to try adding nuts next time! I hope you like these :).
Erin @ Shanghai Spice says
I am totally making these this weekend
Olivia says
Yay! Let me know how you like them π
Claudia | The Brick Kitchen says
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! π
Olivia says
Right?? Same here. This way I have enough to share if I want to…hah!
Mondo | I bake he shoots says
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!
Olivia says
Thanks Mondo! I love that they turned out a bit puffy/cakey too. Oatmeal butterscotch sounds delicious!
Liz @ Floating Kitchen says
While I certainly wouldn’t hate on a raisin in a cookie, I definitely PREFER chocolate. Hands down! These look awesome!
Olivia says
Thanks Liz! π
Marla Meridith says
Oh do these cookies look amazing!
Olivia says
Thanks Marla, and thanks for sharing! π
Sarah says
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!
Olivia says
Agreed, now I want to try different variations, but none with raisins :D.
Janice @Kitchen Heals Soul says
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 π
Olivia says
Ok, I might just have to try them if they’re served boozy in boozy ice cream. π
Jill Glidden says
Love the recipe. I substituted coconut oil for the butter and used dark chocolate chips so the cookies would be healthier ππ- Yum!!!
Olivia says
Hi Jill! Ohhh excellent, I will have to try that combo! Glad you liked these :).
Jess says
are these soft and chewy?
Olivia says
My original recipe is, yes.
Cheryl says
How much coconut oil
Karen Grennell says
Hello, I came across this recipe and I must tell you these are the BEST Oatmeal Chocolate Chip Cookie I have EVER made! I followed your recipe exact and WE LOVE THEMπI baked 2 batches to gift some to my Baby Sister and my Dad! Thank you so much! The hint of cinnamon makes everyone think…. Hmmm what is in these cookies? Refrigerating the dough & letting it rest I feel is key. Thanks Again!
Sincerely,
Karen
Olivia says
Yay! I’m so glad you liked these. Thanks so much Karen!! π
Abby Reynolds says
HELP! Found this recipe today! I was just wondering salted or unsalted butter????? Can’t wait to make thease!!!!!!!
Olivia says
Unsalted π
Olivia says
Hi Abby! I use unsalted butter in all my baking. I hope you like these π
Cyndi says
Can salted butter be used minus the salt from recipe??
Olivia says
Hi Cyndi! That should work just fine π
V says
Slightly deceiving to say the recipe takes 20 mins, when you have to put the dough in the fridge for an hour.
Olivia says
You’re right, I’ll update the info. Chilling is optional, but ideal.
Andrea Van Sickle says
So true on the raisins, Sister!
Scott says
I made this recipe twice and it is, by far, the best chocolate chip cookie that iβve Made the vanilla pudding really does make the difference.