Today’s tried and true recipe is from King Arthur Flour – Chocolate Chip Oatmeal Cookies! These are the BEST chocolate chip oatmeal cookies I’ve ever made. They are soft and chewy with a crispy edge, loaded with semi-sweet chocolate chips and nutty oats. Chocolate Chip Cookie perfection. Bonus, they can be made gluten-free too.
Please note – this is not a sponsored post, I have no affiliation with King Arthur Flour, I am just a fan.
Read rave reviews from people who tried this recipe on Pinterest (photos)!
This cookie recipe was King Arthur Flour’s 2015 recipe of the year. My sister sent me the recipe a few weeks ago, they have been her go-to chocolate chip cookies for the last year or so. Being married to a cookie monster, making the same chocolate chip cookies for decades, I was ready to try something new. Two glasses of milk and six cookies later, my husband said the recipe is a keeper! He still loves my Perfect Chocolate Chip Cookies, but these were a tasty, welcome change.
I followed the recipe to a T, as directed. When it’s recipe of the year, no tweaks are needed.
Pour yourself a tall glass of cold milk and grab few cookies…enjoy!
PLEASE NOTE: This is not a sponsored post, I have no affiliation with King Arthur Flour, I am just a fan of this awesome cookie recipe.When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.
Chocolate Chip Oatmeal Cookies
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon vanilla extract
- 2 cups unbleached all-purpose flour
- 1 cup quick-cooking or old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt OR 3/4 teaspoon regular table salt
- 3 cups semi-sweet chocolate chips
Directions
For the directions to this awesome cookie recipe and for the gluten-free option, please head to King Arthur Flour – while you are there, be sure to read the rave reviews!
Tips
- be sure to use unsalted butter, at room temperature
- eggs need to be at room temperature too (1 large egg and 1 large egg yolk)
- recipe makes 20-100 cookies depending on size – I used a medium size Pampered Chef Scoop which made approximately 42 cookies
Sharing this recipe at Weekend Potluck.
Thanks for stopping by!
Cheers!
On my blog you will find my favorite recipes along with tried and trues from cherished cookbooks and admired sites and magazines.
Would love to have metric measurements
These look divine! I can’t wait to try them!
Thank you for sharing the 42 count yield using your medium cookie scoop. Based on the baking powder, soda, and salt, it looks like there’s about 3500 mg. sodium in the recipe. So I can really gauge that, was wondering how big your cookies turned out. Thanks for your reply.
Need oven temperature and baking time please. Thanks
I just made some and I set the oven to 375 for 12-17 minutes . It depends on the size and the crispness you want . I left them for 14 minutes. Also depends on where you live check oven temperatures for the area you live. I live north cal so that temperature worked for me .
Need an OVEN time and for how long to bake the please.