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.
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: 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
Thanks for stopping by!
Cheers!
I am really intrigued by this cookie recipe and will probably try it. How ever we rarely have rolled oats so I am wondering if you have ever used steel cut oats. I would like to know your feelings.
Hi Roger – Check this out. It depends on what texture you want your cookies. “Old-fashioned oats have been cut,steamed, and flattened with large rollers. Steel-cut oats are not as highly processed and look like tiny pellets. They produce a more al dente result.”
https://www.epicurious.com/recipes/food/views/dark-chocolate-oatmeal-cookies-109497
These look fabulous, I have eaten these cookies at the VT store at KAF and would love to make them after being reminded how good they are from your blog. Your photos look a bit different than the ones on the KAF website. I wonder if you used quick or old fashioned oats? Thanks.
I used quick oats, Teresa, and used a medium size scooper, so they are a good size, more chunky.
Oh wow these cookies look so delicious I love the texture. I’m pretty sure that I can taste them.
There are few things that beat a really good chocolate chip cookie. I can’t wait to try these!
temp & how long to bake ?
Bake at 325 degrees f, on middle rack of oven for 12-17 minutes (baking time depends on size of cookies).
Making these soon. They look FAB.U.LOUS! My mom always made chocolate chip cookies with oatmeal…my favorite! Thanks for sharing this recipe. XO