Today’s tried-and-true recipe is from King Arthur Baking Company—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 Baking Company, I am just a fan.
Read rave reviews from people who tried this recipe on Pinterest (photos)!
This cookie recipe was King Arthur Baking Company’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 and 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.
**King Arthur Baking Company credits the original recipe to Cookies for Kids’ Cancer non-profit. Thank you for such a wonderful cookie recipe and all you do. 🍪❤️**
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 a few cookies…enjoy!
PLEASE NOTE: This is not a sponsored post. I have no affiliation with King Arthur Baking Company. I am just a fan of this awesome cookie recipe. When I share a tried-and-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!
Chocolate Chip Oatmeal Cookies
Recipe found on King Arthur Baking Company – Originator of the recipe is Cookies for Kids’ Cancer, non-profit
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 pure vanilla extract
- 2 cups unbleached all-purpose flour
- 1 cup rolled oats – quick-cooking or old-fashioned
- 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
Preheat oven to 325 degrees F. Prepare baking sheets with parchment paper or lightly spray with non-stick cooking spray.
In a large bowl, mix butter, sugar and brown sugar until blended well, smooth and creamy.
Next add egg, egg yolk and vanilla – mix well until smooth.
In a medium size bowl, add flour, oats, salt, baking soda and baking powder, mix well then add to the butter mixture. Mix until the flour mixture has completely incorporated – Do Not Over Mix.
Last, fold the chocolate chips into the cookie dough until evenly distributed – Do Not Over Mix.
Drop spoonfuls of cookie dough (pick the size you like) on prepared baking sheets 1 1/2 to 2 inches apart.
Bake on the middle rack of the oven for 12–17 minutes, depending on size of cookies. Cookies are ready when they start to turn light golden brown with slightly dark edges.
Remove cookies and allow to cool for a few minutes, then transfer to a cooling rack. Enjoy!
To PRINT this awesome recipe, please head to King Arthur Baking Company – 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!
Michelle
Mine really spread— not sure why.
Lorie
Wow what a yummy recipe I was surprised by the amount of chocolate chips 3 cups but boy are they good. The butter I bought does not get as soft despite leaving it on the counter so when I scooped them with my tbsp scoop the dough was kinda of solid and they didnt spread as much as I expected but just enough to be perfect. 51 large cookies
Teri
Honestly the best oatmeal chocolate chip cookie I have ever made. Rave reviews from family and friends
LouAnn
My family and friends favorite cookie
Brittney
I live in high altitude. Would this recipe needs adjustments?
Mary Neumann
Here are tips for baking at high altitude, Brittney:
https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Donna
This is a fantastic recipe! I did use 2 cups of chocolate chips, a cup of cranberries and a bit of cinnamon! Turned out so good! New favorite cookie!!
Judy
I cannot wait to try this recipe! Can the dough be frozen for future use?
June 60
So I try this recipe and thought why you were having the temperature at 3:25 instead of 3:50 ?
Keana
I followed this recipe to the T and they always come out perfect! I recently substituted chocolate chips with m&ms and came out equally delicious!
Barbie G.
Award winning recipe! The best chocolate chip oatmeal cookies I’ve ever had. I followed the recipe exactly (except for using 2c semisweet chips and 1c white chips out of necessity), as I always do on a first round, and they came out perfect. I used a medium scoop, which made 42 cookies. A keeper as we say in my house. 🙂 Thank you for the recipe, Mary!
Joanne
I found that just putting 2 cups of chocolate chips to the recipe is best otherwise it’s too much chocolate
Mary Neumann
It’s a personal preference…easy fix.
Kate
If putting in 2 cups of chocolate chips instead of 3, should there be a modification to the recipe, perhaps an extra tablespoon of flour or oats?
thanks
Mary Neumann
No need to add anything, just reduce the amount of chocolate chips, Kate. Happy Baking! 🍪
Joanne
I would use 2 cups of chocolate chips and I cooked the cookies at 350 degrees for 17 minutes
Anita
These are delicious! The only difference was I did them gluten free 😊
Shannon Carlson
They are really good! I suggest only 2 cups of chocolate chips and an extra 1/2-1 more cup of rolled oats. Honestly, hard to taste the oats compared to all of the chocolate chips, but still delicious.
Joanne
Yes I thought the same thing
Betty
Hi, these look so sweeeeet!!! 😋 But I have a question, some ppl mentioned a “nutty flavor” because of the oats. Do the oats themselves have a peanut-like flavor?
Sadly, my son has a “peanut allergy”!! Just wanted to make sure, thanks ☺️
Marge
These are the best chocolate chip oatmeal cookies I have ever made! I used 2 cups chocolate chips and 1 cup chopped walnuts!! I will make over and over again!!
Georgia
I followed this recipe to the T. I chilled the dough for 30 minutes and they still spread. They look nothing like the picture. Everyone loved them despite the spread.
Denise Gonzalez
WOW. So gooooood! I’m not the best baker, but my granddaughter wanted to make cookies and we picked these. She did most of the mixing and learned how to measure for baking. Our only change was to use just a cup of chocolate chips and add a 1/2 cup of walnuts. Thank you for this recipe… Best oatmeal cookie I’ve ever made.
Kelli
Wow! Thank you for sharing this fantastic recipe. They’re ultra delicious! Will make again repeatedly over my regular choc chip cookie recipe. I did however use 2 cups only of chocolate chips, & add 1/2 Cup Coconut +1/2 Chopped Walnuts. Sure they’d be just as delicious without nuts & coconut but ❤️ the crunch of nuts & chewy texture of coconut. 2 cups of choc chips was plenty & perfect for us. I toasted the oats 1st before adding for an extra nutty flavor.
Nancy
This is a great chocolate chip cookie recipe – definitely a keeper. I followed the recipe exactly and they were perfect! The cooking time varied since I have a double oven, one oven was done in 13 mins and the other in 15 mins.
Thank you for this great recipe!
Charlene Denhaese
I made them exactly as requested and they were perfect! Thank you
Maux
I wonder if reducing the sugar will affect the baking process? It’s amazing when you cut back on sugar, how great things taste.
Michelle
I try out a LOT of recipes and this one is delicious! Make sure you use real butter as no substitute will be the same. Also make sure you cook them long enough to get golden on the outside so that they have that bit of a crunch! Oatmeal cookies are so much better when they ere on the side of having them slightly overcooked than undercooked so that the oatmeal on the bottom tastes crispy and nutty!
Erin
I make these, but I blend the oats into a powder/flour with my food processor, and add it in. So yummy
Mel
I made these today. They were just okay.
Micheline
I make them again today and I do not put the white sugar! They are delicious thank you for the recipe!
K Gibson
Delicious! I added some chopped pecans and baked 16 minutes! New favorite recipe!
Mishele
Amazing Cookies!
Eunhea
So yummy! I followed the recipe with no changes. Perfect cookies with crispy edges and soft middle! And the oatmeal adds nutty flavor to the cookie! Everyone loved it!
Dawn Brandenburgh
Very good! I made as directed with the only change being I used mini-chips as I prefer them in general. I did put batter in fridge while pan of cookies were in the oven. The cookies came out perfectly shaped, no spread here. Thank you for sharing your recipe!