This oatmeal cookies recipe is seriously the best I’ve ever tasted… And I’ve had a lot of oatmeal chocolate chip cookies in the last 40 years;) This large batch recipe makes about 5 dozen and is perfect for a party, but it can easily be cut in half;)
This oatmeal chocolate chip cookie recipe has a funny story… My daughter was given some of these cookies at school… She liked them so much that she asked for the recipe, and her friend said no… So she offered $10 and got her recipe! It’s not just the worlds best oatmeal chocolate chip cookie recipe… It’s also the most expensive, haha!
What makes THIS oatmeal cookie recipe different? It’s the oatmeal cookie base… With super simple ingredients it makes a nice and CHEWY-soft oatmeal cookie base! The oatmeal cookie dough, before you even add chocolate chips, is so good, it’s hard not to just eat it raw!
Plus it’s an easy one bowl recipe… Great for easy clean up! Plus it makes a lot of cookies;)
Super Simple Ingredients
Dry ingredients for these cookies includes super simple pantry staples including: flour, white sugar, brown sugar, quick oats, baking powder and baking soda, salt and chocolate chips of course.
The simple wet ingredients are: eggs, softened butter, and vanilla extract… That’s it!
Make Oatmeal Chocolate Chip Cookies
This is one of the easiest cookies recipe to make… You just use a large mixing bowl, or bowl of a stand mixer to combine the dry ingredients, except the chocolate chips, and mix well.
Then you just add the wet ingredients straight into your bowl of dry ingredients and use a wooden spoon, or cookie paddle on a stand mixer, to combine well till all ingredients are evenly mixed in.
Finally you just add the chocolate chips, stir till even distributed and you’re almost done… Just chill, scoop, and bake! It’s that simple!
Did you make this Oatmeal Chocolate Chip Cookie Recipe? i wanna know what YOU think! Please review the recipe card-
Best Oatmeal Chocolate Chip Cookies Ever
Ingredients
Dry Ingredients
- 3 cups all-purpose flour If you want them thicker, add 1/4 cup more flour.
- 3 cups quick oats I like the quick oats, but old-fashioned rolled oats provide more texture…. So either will work!
- 1 1/2 cup granulated white sugar
- 1 1/2 cup brown sugar
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoon salt
Wet iIngredients
- 1 1/2 cups butter softened
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups chocolate chips I like to ues semi-sweet and milk chocolate chips combine!
Instructions
- In a large mixing bowl add the dry ingredients: flour, oats, white sugar, brown sugar, baking soda, baking powder and salt. and mix till all ingredients are well combined.
- Add wet ingredients straight into dry ingredient mixture: 1 1/2 cups soft butter, eggs, and vanilla extract. Then use a stand mixer with a paddle attachment or a wooden spoon to stir till all ingredients are well combined and completely mixed together.
- Add chocolate chips last, and stir till evenly distributed into the dough.
- Cover bowl of cookie dough with plastic wrap and place in the fridge for 30 minutes to chill the dough.
- Preheat oven to 350 degrees F.
- Scoop cookie dough into 1.5 inch balls with a cookie scooper or a spoon. Place cookie dough balls onto a cookie baking sheet.
- Bake for 10 minutes…. Cookies will be too soft, but they will harden up as they cool! This leaves soft middles with crisp edges!
- Cool cookies for about 10 minutes after baking, and ENJOY!
Notes
Nutrition
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
11 comments
Cindy Pearce
Do you prefer salted or unsalted butter?
Juliea Huffaker
Hi Cindy! I prefer salted butter… I know that most professionals would use unsalted butter than add the exact amount of salt. But I always buy salted butter, it tastes so much better in my opinion. So that’s what I have on hand.
Maggie
I was so excited to make these and followed everything said. But they were flat flat flat! So sad. Still tasted fine but I had higher hopes. Not sure why 💁♀️
Juliea Huffaker
Hi Maggie! It will depend on how you measure your flour… Some people sift first which makes flour lighter – about 120 grams per cup. Scooping straight out of a flour bag makes it heavier (which I do) so 1 cup is close to 130-140 grams. I did add a note for those who like thicker cookies to add another 1/4 cup flour. Thanks for the feedback! – Juliea
maurice
How much is 1.2 egg? How much is 1.2 cps, is it 1 cup plus a little bit or
maybe close to 1 1/2 cup? Where do you get your abbreviations from?
Juliea Huffaker
Im not sure where you got those numbers but this is the recipe: 3 cps flour all purpose
3 cups quick oats: I like the quick oats but old-fashioned rolled oats provide more texture…. So either will work!
1 1/2 cup granulated white sugar
1 tablespoon baking soda
1 tablespoon baking powder
1 1/2 teaspoon salt
1 1/2 cup brown sugar
Wet iIngredients
1 1/2 cups butter softened
3 large eggs
1 tablespoon vanilla extract
3 cups chocolate chips
Joeli
These look delish! Just wondering… does the baking powder make them more cake like? I’ve only used baking soda in other oatmeal chocolate chip cookie recipes so just curious!
Juliea Huffaker
Hi Joeli! No, just helps them puff a bit, then they shrink down and they’re chewy!
Stephanie
I used 2 cups quick oats with 1 cup large rolled oats and they are legit *chefs kiss*
New favorite for sure!!!
Kelly
My husband is celiac so we decided to make this with gluten free flour. They turned out delicious and you couldn’t even tell they were GF. I’ve shared your recipe with my family!
Donna H.
My husband, an oatmeal c.c. cookie lover, said that these were,indeed, the BEST that he has EVER eaten. In his 70+ years, he has eaten a lot! I believe him, & will bake nothing but these from now on. Thank you for the recipe!