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
I bet these would be awesome with butterscotch morsels!!
Kimberly A Marsteller
I am a baker… I made these today.. flat ..no clue what went wrong🤨
Mary Neumann
Sorry to hear, Kimberly. This can happen even to the best bakers. I’m sure the cookies are still delicious.
Here are some reasons cookies can spread: https://www.kingarthurbaking.com/blog/2014/10/26/one-reason-cookies-spread
Claudine
I made them today, too, didn’t taste of much, disappointing
Lee Taussig
Hi Kimberly, I had the same problem flat, flat, flat and I have been baking for over 50 years. Maybe refrigerating might help although it’s a little late for that.
Kim
I did refrigerate ! I do all my cookies! Frustrating!
Sheila
This chocolate chip cookie is awesome. A little crunchy on the bottom but soft everywhere else. Perfect! I used regular ap flour, salted butter and a combination of white cc (about 1/2 cup) and the rest chocolate chips. The amount of chips is high but so worth the calories. Baked 16 minutes. Used the large pampered chef scoop. Make 30 cookies.
Sheila Heinen
This chocolate chip cookie is awesome. A little crunchy on the bottom but soft everywhere else. Perfect! I used regular ap flour, salted butter and a combination of white cc (about 1/2 cup) and the rest chocolate chips. The amount of chips is high but so worth the calories. Baked 16 minutes. Used the large pampered chef scoop. Make 30 cookies.
Christine
This looks really good please send me the website thank you
Mary Neumann
Christine, you can print the recipe at King Arthur Baking Company:
https://www.kingarthurbaking.com/recipes/chocolate-chip-oatmeal-cookies-recipe
Mary Neumann
Belinda – Please head to King Arthur Baking Company where you can print the recipe, https://www.kingarthurbaking.com/recipes/chocolate-chip-oatmeal-cookies-recipe
Bunny
They’re a specialty of King Arthur’s Bake Truck, which travels the country serving these as part of their Bake for Good fundraising program.
Kelley
Can you omit the oatmeal?
Beverly
Can they be baked as a bar cookie? If so, size of pan, & baking time?
Cindy
Why unsalted butter
Dee
Because the recipe has additional salt. I personally like my cookies on the saltier side, so I use both salted butter AND salt in my recipes, but you do you. You may find it too salty using both.
Larry Patten
What?! No nuts???
Mary Neumann
If you like nuts, add some, Larry. 🙂
Paula
Not any liquid in this recipe. Cookies falling apart.
Mary Neumann
They should not be falling apart, Paula. This is not a wet cookie dough.
Liz
I have made these cookies for years… it is a lot of chocolate chips, but they are so good. Family loves when I make these. 5 stars
Tanya
I use liquid eggs, how do I substitute the egg yolk? Thank you.
Gwen
Can these cookies be frozen after baking?
Sona
I followed the recipe and measurements. Baked for 12 minutes. Cookies turned out too hard. Color was not nearly golden, at all. Worst cookies.
Mary Neumann
Sorry to hear, Sona – this is an excellent, solid recipe, not sure why your cookies are hard. You may have over mixed the dough. Try placing them in a tight sealed container, they should soften up.
Here is a good post to bookmark for common Cookie Problems: https://bakeorbreak.com/2018/11/common-cookie-problems/
Pam
Just made them. They are very similar to the Double Tree chocolate chip cookie recipe I have. They are almost too chocolatey for me. I think I’d cut back the chocolate chips by 1/2 cup. I did like the slightly cakier texture.
MaryBeth
What type of oatmeal works best? Quick cook or Old fashion?
Mary Neumann
Old fashioned oats (rolled oats) are my favorite for oatmeal cookies, Marybeth. You get a good nutty, chewy cookie.
Rosanna
I used quick oats..also 1 less cup of chocolate chips. Cookies were perfect!
Beverly Stiles
Excellent cookie! Followed the recipe exactly. Per the King Arthur website directions I did chill the dough for a while (less than 1 hour). Great result! If I still had kids in school I would be proud to take these to a bake sale!
Regina Magda
The only chocolate chip cookie recipe I use…Perfection! Thx!
Birdie
Best cookies ever..I have been making them for years..delish!
Deborah Curtis
Gluten free flour same measurements as regular flour???
Mary Neumann
From King Arthur, Deborah – “Substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.”
Please head over to King Arthur Baking Company where you can print the recipe and also see tips for GF version.
https://www.kingarthurbaking.com/recipes/chocolate-chip-oatmeal-cookies-recipe
catherine
Would love to have metric measurements
Lisa
If you follow her link to the King Arthur website for the baking instructions, it will give you the metric measurements.
Bunny
If you click on the underlined link to King Arthur’s recipe, they show the metric measurements.
Kaylen Knight
These look divine! I can’t wait to try them!
Tracy
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.
Judi Burton
Need oven temperature and baking time please. Thanks
Vintagecor
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 .
Belinda Bond
Need an OVEN time and for how long to bake the please.
G-reg
325 and 12-17 minutes. It’s right in the directions
Mary Neumann
Belinda – You can print the full recipe at King Arthur Baking Company.
Please head here: https://www.kingarthurbaking.com/recipes/chocolate-chip-oatmeal-cookies-recipe
Lisa
Judi, in her post it tells you to go to the King Arthur Flour website to baking directions. She provides the link.
Mary Neumann
Judi – You can print the full recipe at King Arthur Baking Company.
Please head here: https://www.kingarthurbaking.com/recipes/chocolate-chip-oatmeal-cookies-recipe