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If there is one thing my mom can make, and make really good, it’s cookies. Today I have Mom’s Simple Oatmeal Chocolate Chip Cookies for you… They are the Best Oatmeal Chocolate Cookies Around!
She makes them one hundred times better than I could ever make them. I am positive it is because of the love she puts into every single individual cookie. Cheesy? Yes, but it is true. She takes the time to hand place the chocolate chips just to make sure every cookie has an acceptable amount. And while she can burn a loaf of bread like nothing, she never burns her cookies. Ok well, almost never. This is my mom we are talking about.
I am pretty sure that all six of my siblings would agree that mom is the very best cookie maker. And yeah, I am aware of the fact that a lot of kids probably feel this way about their moms. I get it, mom’s food just always tastes better.
BUT these cookies ARE better. I have never seen an oatmeal cookie recipe like it.
I actually was not planning on talking about these cookies today, but ever since this post I have had a ton of requests for the recipe. So when I when I woke up to a good foot and half of snow yesterday morning (no seriously that is no exaggeration and now it is over two feet with another foot expected!), I knew it was a cookie baking kind of day.
I mean, I even had these really crazy milkshakes all ready to go for today, but cookies just seemed like a better idea. For one, they are warm and that right there just sounds way better to me right now.
In full disclosure this is not really mom’s recipe. Her high school friend Lora gave her the recipe a long while back and she has been making them for us since she was nineteen. <– Yup, my mom was one of those teenage moms, but I am happy to say that my parents beat the statics and have been together since my mom was fifteen. That is so crazy.
Oh, and by the time my mom was twenty she had two kids, a husband and was still going to school full-time. Can not even imagine how she did it, but she did and she still managed to make a new batch of cookies every other day. And I do mean every other day. Chocolate freaks over here.
If you know my parents than you know they have a system when it comes to getting food on the table. Dad does dinner, mom does dessert. It worked for them and for us kids, thankfully (if mom had her way we would have been eating angel hair pasta with butter and salt every single night).
So that is how it worked, but ever since I started the blog there has been endless amounts of desserts around at pretty much all times. Oatmeal cookies have sadly become a thing of the past. This is the down fall of always having to try new desserts, you never get to make the ones you love twice.
Except for yesterday of course.
I gotta say, it felt good just to make an old and trusty recipe. One that I knew was going to turn out and not explode in my oven leaving me with a mess that I would probably have just left there and let burn away instead of actually cleaning the oven. Yeah, I do that all the time which is probably why all ovens hate me.
This is a recipe that never fails. Never, ever, ever fails. No matter where I am or at what elevation (trust me, elevation can be a pain in the butt) and no mater what oven I use, it always works. You can make them into cookie bars and even make them a tinsy bit healthier like I did here. Either way they will turn out delicious. The bars tend to be a little more crumbly than the cookies, but it does not matter. The texture is always spot on. Ok, well I mean, you shouldn’t over bake them. Under bake them? Sure, that is good (love an under baked cookie). But just do not over bake them. Any over baked cookie is not good and while I do think these are magic, they do not have super powers that can make an over baked cookie taste good.
That would pretty cool if they did though, right?
I know that it is Friday and baking may be the last thing on your mind. Trust me, I know the feeling and the couch is so calling my name, but these cookies need to be made today. Especially if it is cold and snowing like it is here. Every time I glance outside, the snow just gets higher and higher. All the more reason to stay inside and bake cookies if you ask me.
Plus, these are the most no-fuss, homemade, from scratch cookies you will ever encounter. Dump all the ingredients (minus the chocolate chips) into one bowl all at once. Beat them together and then stir in the chocolate chips. Use your hands to squeeze the dough into balls, bake and ten minutes later you will have the most amazing oatmeal chocolate chip cookies ever. No chilling, not weird ingredients and barely any time spent to make them.
Honestly, you could not pick a better thing to make today other than my Mom’s Simple Oatmeal Chocolate Chip Cookies.
Ok, well you could make them for Super Bowl Sunday too. Or better yet just do both. Yes, do both!
The Best Oatmeal Chocolate Chip Cookies Around.
Servings: 27 OF THE BEST OATMEAL CHOCOLATE CHIP COOKIES
Calories Per Serving: 260 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 1/2 cups old fashioned oats
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup canola oil use a little more if dough seems is too dry
- 2 large eggs
- 4 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips or chocolate chunks + more if desired
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with a silpat or parchment paper.
- In a large mixing bowl or bowl of a stand mixer add the oatmeal, flour, sugar, brown sugar, baking soda, salt, canola oil, eggs and vanilla, beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chips.
- Using your hands clump together a tablespoon of dough. Use you hands to really squeeze the dough into a ball. If the mixture is not holding add 1 tablespoon more of oil. Place on prepared baking sheet. If your balls are a little crumbly do not worry, they will come together while baking. Repeat with remaining dough.
- Bake for 10 -12 minutes or until set and golden. These are best right out of the oven, so eat up!
Oh, and a lot of times I swap the chocolate chips for chocolate chunks… just because I can… and they rule.
This post was originally published on January 31, 2014
SO GOOD!!! Love that you have breakfast, lunch/dinner, and dessert recipes that I LOVE! These are so good. I thought they were even better the next day once the cookies have settled a little. This will be my new go-to, easy, delicious cookie recipe. Love a recipe that only uses one bowl! I used half the amount of chocolate chips and used dark chocolate 🙂 I froze half of them, so hopefully they will thaw well! I can’t wait to share these with loved ones. Thank you!!
I am so glad you love these cookies! Thank you so much!
Could you use steel cut oats instead or rolled? I already have a big bag of steel cut, so it would make more sense for me to use that. Would I just need to let the batter sit for longer, so the oats absorb the liquid, or should I bake for longer? Can’t wait to make these! 🙂
I don’t recommend using steel cut oats as they are prettier different texture wise and cook up very differently than rolled oats. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
You don’t mention to use a fork to flatten the cookies?
Because my ones did not look like they were going to spread in the oven, they stayed in balls so i had to use a fork to flatten them out a bit.
Hi Nicola! I hope these still turned out amazing for you!
These look incredible! Would the cookies turn out if I used coconut oil instead of canola? Just wondering if you’ve tried this.
Thanks!
The cookies work great with melted coconut oil. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi Tieghan!
I have been trying this recipe numerous times and they are absolutely delicious! But I do have one question: After a day of putting it in my dad’s wine cooler, the cookies had become more hard and thick and not as chewy. I also put only 3/4-1 cup of brown sugar because I thought it was too sweet. Is there any way I can fix the texture or is it just because I’m adding less sugar?
If its possible, could you reply to me as soon as possible because I will be baking these cookies on Saturday (again!)
Thanks!
Hi Emma, Is there a reason why you are storing the cooking in the wine cellar? I am afraid the cool air might be making them hard. Also, the cookies are already reduce suagr, so this might be affecting the texture as well. Please let me know if you have other questions. Thanks! 🙂
These were just OK. I was looking for a healthier alternative to the butter laden chocolate chip recipes and had high hopes for this one. I kept having to add oil b/c the dough was so dry. I really had to work at forming each cookie into a ball, and they were still crumbly when cooked, but tasted fine. I may have another go at this, but would add some butter next time to make them less dry. Happy to hear any suggestions besides butter though. Thanks.
Hi Mary, I am really sorry you did not enjoy these cookies. It’s hard to say what could be the problem without being in your kitchen. Do you live in a dry climate? What kind of oil are you using? I find using high quality canola oil to work best with these cookies. Are you using rolled oats? Hope I can help and again, sorry for the trouble!
I made these and they are super yummy, but mine came out… too crunchy? I kept adding more oil like you say to do if they’re too crumbly. What would be a better idea for me next time?
Hi Lisa! Hoe long did you bake them for? I find under baking is always best. Please let me know if you have any other questions. Thank you!
These cookies are great! I was looking for a economical cookie recipe (butter is so $$$) and found a yummy chewy moist chocolate chip oatmeal cookie that I will make forever. I also love that I can just dump all the ingredients in the KitchenAid, and mix.
I am so glad you found this recipe then! Thank you Lynda!!
Saw this recipe in your book and was happy to try it today! Thanks for sharing your mom’s cookies. The dough is so easy to make and while it took me a little work to mold the dough rounds, the results turned out great! Great texture!
I am really glad these turned out awesome for you, Monica! Thank you!
Gotta be one of the best cookies I’ve ever had! Me & the kids couldn’t stop eating them!
Thank you!!!
I am so glad to hear that! Thank you!
Super good! I didn’t use all the chocolate chips, and they ended up making 40 cookies. Couldn’t stop eating them!!!!!!!!
That is so great to hear! Thank you Kim!
Thank you for the recipe! I just tried them (have a dozen cooling and a batch in the oven as I write 🙂 I have two questions:
1. My cookies were made into balls as per your instructions, but they didn’t flatten out as much as your did in the pictures…mine are still somewhat plump. What could that be from?
2. I am in Peru and they don’t have “brown” sugar here. They do have white granulated sugar (which I used) and dark “sugar in the raw” type granulated sugar. In lieu of brown sugar, I used sugar in the raw. Is that an “ok” substitute or is there a better way to make up for a lack of brown sugar?
I apologize for my ignorance on this subject. For the first time in my life I’m trying my hand at baking…and having a blast doing it. I appreciate your time and consideration!
Adam Fowler
http://www.fowlersinperu.com
HI Adam! So sometimes you need to push gently down on the cookies before baking to help flatten them a bit. This just depends on how tight you are rolling the balls. As for the sugar, I think sugar in the raw sounds great. let me know if you have any other questions. So glad you enjoyed the cookies! 🙂
Listen, I cannot bake for sh-t. I tried these cookies because I had a whole jar of oatmeal collecting dust (not literally) in my pantry, and they were SO GOOD holy wow. My family gobbled it up in minutes. Crispy on the outside and super soft on the inside. I even used Quaker Oats instant oatmeal for this and somehow it worked? (Don’t ask me how) Granted the dough wasn’t so crumbly and the cookies were flatter, but it’s still the best cookie recipe I’ve ever tried. I’m gonna go make another batch.
Hey Anya! I am THRILLED you loved the cookies so much! They are my favorite too! Thank you! 🙂
Hey! Love love love these cookies but question: mine never change shape to ‘fall’ like a normal cookie. They always stay in balls. Is this normal? Also, the recipe makes a lot of dough (awesome!) but I get way more than 28 tbsp. cookies! Normal?
Hey Sue! It sounds like you are mailing the cookies too small. I would try doubling the size. I think that should solve the problem. Let me know if you have questions. Thank you! 🙂
is it ok if I use quick oats instead of regular oats?
Hey Sara! I like using regular oats, but quick outs are OK if in a pinch. Let me know if you have questions. Hope you love the cookies!