December 1, 2021

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

This cookie recipe is both myself and Alejandra's favorite. I call this my “aisle-crosser” because, as a sweets lover, I’m always down to end the night with dessert, but Alejandra does not like sweets very much and is a very health-conscious individual. When I feel like the possibility of her accepting my dessert proposal is 50/50, I like to pull these cookies out to sway the odds in my favor. It almost always works.

Hey, maybe we should bring these bad boys to Congress!

Another great thing about these cookies is that once you make the dough, you can keep it in the fridge for weeks or in the freezer for months. So when it comes to making a recipe, a little work can go a long way and keep you and your friends and family happy for months!

Ingredients for the Most Delicious Oatmeal Chocolate Chip Cookies

Chocolate chips cookies are elite and classic on their own but if you want to add a bit of crunch to them, the oats make them even better! Here's your grocery list:

  • Sugars: I like to use a mixture of both granulated and brown sugar to help add a subtle depth of flavor.
  • Eggs: The eggs are the ingredient that helps to moisten the cookie as well as stabilize the cookie after baking.
  • Leaveners: While the thorough creaming of the sugar and butter will add to the leavening of the cookies, we also add baking powder and soda to develop a light and airy cookie.
  • Oats: I use old-fashioned rolled oats here but feel free to use what you wish.
  • Chocolate Chips: I like to use a higher quality chocolate such as Ghiradelli or Cacao Barry and like to use 60-68% Cocoa, but you can certainly use the chocolate you prefer.
  • Optional: Your favorite ice cream for making ice cream sandwiches. We love using cinnamon ice cream with these!

Tips for Making Oatmeal Chocolate Chip Cookies

  1. Creaming: Make sure you let the butter come to room temperature before mixing so it is soft and easier to incorporate air into. Also, make sure you give the butter and sugar plenty of time to mix. The mixture should look light and airy, almost like an icing before you start to add the eggs.
  2. Don’t Overmix: Once you add the flour, start mixing selectively. You don’t want to overmix and develop the gluten in the flour or the oats (otherwise the cookies will be dense and rubbery) so only mix as much as you need to to fully and evenly incorporate the ingredients.
  3. Baking: This is the most important part in making the cookie. Because of the fact that all ovens vary in some form, you can’t just put them in the oven and assume the amount of time is automatic. When it starts to get close, always lean towards the side of undercooking the cookies as opposed to overcooking, that way they will remain nice and soft as opposed to dry and crumbly.  I usually pull them out of the oven right as the very center turns a light gold. Use the recipe cooking time as a guide but make sure you are keeping an eye out as it gets close.

You seriously need to try this oatmeal chocolate chip cookies! They are a hit with everyone and guarantee they won't last.

Cheers and eat well!

Oatmeal Chocolate Chip Cookies

The perfect cookies for special occasions or just to have kicking around the house. Whether you are enjoying them fresh out of the oven, two days later, or as the cookies in an ice cream sandwich, you absolutely cannot go wrong!















  • 8 ounces unsalted butter (room temperature)
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 2 ½ cups oats
  • 2 cups chocolate chips ( 60% cocoa)


  1. Using your stand mixer, fitted with the paddle attachment, start to cream your butter by adding it to the mixer (at room temperature and soft) and mixing it on medium-low speed until it starts to become light and airy (about 2 minutes).
  2. After 2 minutes, add the vanilla extract and then slowly stream in the brown sugar, followed by the granulated sugar. Continue mixing on medium-low speed for another 2 minutes until the sugar/butter mixture is light and airy.
  3. While the butter/sugar mixture is creaming, measure the flour, the baking soda, baking powder, ground cinnamon, and salt into one bowl and set aside. Measure the oats and chocolate chips and put them together into another bowl and set aside.
  4. After two minutes, stop the mixer and scrape the sides and bottom of the bowl and paddle. Turn the mixer back on to medium-low speed and add each egg, one-by-one, waiting to add the second one until the first one is fully incorporated.
  5. Once both eggs are incorporated, add about 1/3rd of the flour mixture into the butter/sugar mixture and mix on the lowest setting to incorporate. (Be careful not to launch flour everywhere.)
  6. Once the flour is incorporated, repeat the process 2 more times to incorporate all the flour. (do not mix more than you need to to incorporate the flour.)
  7. Once all the flour is incorporated and the dough has formed, add the oats and chocolate chips and mix gently to incorporate evenly.
  8. Once incorporated, wrap the dough with plastic and chill slightly before shaping. (about 15-20 minutes)
  9. Preheat your oven to 350 F and spray or butter your baking sheet pan.
  10. After the dough firms up slightly, shape the cookies into balls that are about 3 tablespoons worth of dough each and place them on your greased baking sheet. Bake at 350 F for about 12-15 minutes.
  11. Upon removing from the oven, allow them to cook slightly on the baking sheet (about 5 minutes) before moving to a plate or cooling rack.


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