Oatmeal Chocolate Chip Cookies

By Genevieve Ko

Published Sept. 22, 2021

Oatmeal Chocolate Chip Cookies
Johnny Miller for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Christina Lane.
Total Time
40 minutes
Rating
4(3,772)
Comments
Read comments

These taste distinctly homemade: much smaller than giant, thick bakery-style disks and more delicate, with just enough buttery dough to bind the chocolate and oats. Mixing by hand turns out cookies that are crisp at the edges and tender in the centers. These can be mixed and baked in under an hour, but the dough balls also can be packed in an airtight container and refrigerated for up to 3 days, or frozen for up to a month. You can bake them from ice-cold, though they’ll need a few more minutes to turn golden brown.

Featured in: Baking That’s Simple, but Always Satisfying

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:2 to 3 dozen cookies
  • ¾cup/100 grams all-purpose flour
  • ½teaspoon baking soda
  • ½teaspoon fine sea salt
  • 8tablespoons/114 grams unsalted butter, softened
  • ½cup/94 grams packed brown sugar
  • ¼cup/59 grams granulated sugar
  • 1large egg, at room temperature
  • 2tablespoons heavy cream or milk
  • 2teaspoons pure vanilla extract
  • 1¼cups/134 grams old-fashioned rolled oats
  • 1cup/189 grams semi-sweet chocolate chips
  • ½cup/63 grams chopped pecans or walnuts (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (30 servings)

127 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 2 grams protein; 65 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.

  2. Step 2

    Whisk the flour, baking soda and salt in a small bowl. Mix the butter and both sugars in a large bowl with a wooden spoon until creamy. Beat in the egg until incorporated, then stir in the cream and vanilla.

  3. Step 3

    Add the flour mixture and gently stir until no traces of flour remain. Add the oats, chocolate chips and nuts (if using), and fold until evenly distributed. Loosely scoop a rounded ball of dough using a measuring tablespoon or small cookie scoop and drop onto a prepared sheet. Repeat with the remaining dough, spacing the balls 2 inches apart.

  4. Step 4

    Bake, 1 sheet at a time, until golden brown, 12 to 14 minutes. Cool on the sheet on a wire rack for 1 minute, then transfer the cookies to the rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
3,772 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Mary

This is essentially the recipe handed down to me from my mother. One thing it doesn't mention is, it's important to NOT overbake the cookies. These cookies puff up while they're baking and then deflate at the end, so I start watching the cookies after they've baked for about 10 minutes and as soon as the first one or two deflate I remove the pan from the oven and let them cool for 3-5 minutes on the sheet or until they're firm enough be moved to a wire rack.

Jan

If you’re torn between raisins and chocolate chips in your oatmeal cookies, try dark chocolate raisinets. The best of both worlds!

Leslie Verner

I just happened to bake these cookies last week! I got the recipe from the Quaker Oats website. If you don't have patience or time to make several dozen cookies, they say on the website you can make bar cookies by using a 9x13 inch baking pan, which is what I did and they came out great!

H. Dubois

I've made this recipe a good number of times over the years, very good every time. I've started making a variation on this classic by substituting 20 grams of the flour for 30 grams of cocoa powder. Additionally, since I have it lying around, I also substitute 1 tsp of vanilla extract for 1 tsp of coffee extract instead, but that is absolutely not necessary. The only change to preparation is chilling overnight before baking, so when you scoop the cookies, they're more solid/doughlike.

Elly

I’ve made this recipe many times with wonderful success. The most recent time I substituted unsweetened cashew milk for regular milk, used milk chocolate chips instead of semi-sweet and added cinnamon - I was compelled to recommend.

Sibylle

OMG, a lovely cookie and my entire family raved over them. I did use 1 tsp of almond extract and just 1 tsp vanilla paste I prefer and that added a nice flavor. They did stick to my silpat oddly so will spray some oil before placing them. 12 minutes and they came out perfect! A winner! Yummy

Private comments are only visible to you.

Recipe Tags

or to save this recipe.