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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
I have made these several times and they are GOOD. I like that it doesn’t include butter because the butter get really crumbly and hard to combine and I don’t have a KitchenAid.
Thank you Jamie! I am so glad you have been loving these! xTieghan
Is the brown sugar packed?
Hi Diana! I always do a loose packed brown sugar. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
These are INCREDIBLE! I have been making them 2-3 times a month. Sooo good! The recipe is super easy and they turn out just like the photos! Thank you for sharing. I love all your recipes but these cookies I keep coming back to!
YES!! I love to hear that these have been going so well for you! Thank you for trying them, Emily!! xTieghan
I’ve been making double batches of these at least 10 times a year for the past few years and bring them to every occasion and they are always a hit. I use half canola and half coconut oils. I also form them into logs and freeze them before using. I pull the logs out the day before and slice about 3/4 in thick slices and let them thaw slightly. Then I bake convection at 320 for about 12 minutes and they are perfect every time. Just got done making 4 logs this morning!
That is so great! Thank you for trying this, Mike! I am so glad you have been loving it over the years! Happy Holidays! xTieghan
Loved these. Made them with raisins instead of chocolate chips one time and the next time with chocolate chips. Delicious either way and a bit different that the standard oatmeal cookie, which I loved. All eaten up immediately in our house. Thank your mama, Tieghan!
Thank you so much Sandi! I am so glad you loved this!! xTieghan
So delicious and super easy!
Thank you so much Meg! xTieghan
I made these as mostly butterscotch oatmeal cookies, and then about 1/3 of them as chocolate chip butterscotch chip. They are SO GOOD! I did have to add at least 3min to the time to get them to cook through, but either way.. LOVE!
YES! So glad you loved this recipe, Lyndsey! Thank you so much! xTieghan
I made the cookies tonight, I thought they were fine, except that the texture was all oats and chips. There wasn’t any dough texture. Not a bad cookie just not what I was looking for.
Hi Susan! I am really sorry about that! Are there any questions I could help you with? xTieghan
I was looking for an oatmeal cookie recipe and found this; coincidentally I’m trying to reduce butter consumption, and when I saw your recipe called for oil instead, and had great reviews, it blew my mind.
I made these tonight, using light olive oil, and wow – best oatmeal cookies I’ve ever had! My husband isn’t a fan of oatmeal cookies, but was curious to try one. He then walked away with a plate of 6 and snarfed them down – haha! He wants me to make these again so that’s really something.
Thanks for sharing your Mom’s wonderful recipe, this has just been added to my special cookie recipe collection and will be made for years to come. Cheers!
Wow that is so amazing to hear that you both loved these cookies, Cynna! Thank you so much!! xTieghan
I halved the recipe because I didn’t ‘need’ so many cookies – and now I’m regretting it! The absolute BEST cookies!! All your recipes I’ve tried have turned out amazing (and I tell everyone about you!) but this recipe might just be my favourite. I’m sure it’s going to be a household classic 😉 Thank you!
The recipe says canola oil, but several comments say they loved the coconut oil. Which oil is it?
Hi Olivia, you can use canola oil or melted coconut oil, it is your choice. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These have just become our favourite cookie. I’ve already made them 3 times over the span of 2 weeks.
Delicious!!!
Wow that is so amazing! So glad you have been loving these cookies, Karen! Thank you! xTieghan
I love these cookies!! So yummy! I was wondering if it’s okay if i substitute butter for canola oil? Do you think they would come out just as good? Thanks!
HI! I actually much prefer oil, but yes melted butter will work too! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I just made these they are good but they didnt completely flatten out but they are delicious oh well, how did you get yours to flatten out?
HI Lisa! Did you adjust anything about the recipe? If your cookies are not flattening, try gently pressing down in the cookie balls before baking. this should help them to flatten. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These were good, but I wish they were a bit softer and flattened in the oven. I used coconut oil instead of canola bc that’s all I had avail, so I wonder if that affected it. I don’t like it when cookies remain balls after the designated baking time….or perhaps my cookie balls were too big. I dunno, but it def needs some tweaking on my part before I try these again. It’s a really nice use of oatmeal. =)
Thank you so much! xTieghan