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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 delicious and so easy! I used coconut oil instead of canola oil and I also substituted 1 cup of the chocolate chips with 1 cup of chopped apples. I think for the next batch I may add a little bit of cinnamon for a real fall cookie!
Thank you so much Michelle! I am so glad you enjoyed this recipe! xTieghan
These are SO good. I was skeptical that there was no butter but they are amazing. I tried them today with half butter and half oil and I think the flavor is a little better but they don’t hold their shape as nicely as the all oil recipe. Both are delicious!!
Thank you so much Michelle! I am really glad this recipe turned out so well for you! xTieghan
I’m frequent flyer on your website and know that most of your cookie dough requires refrigeration. I just want to double check if this needs refrigeration also or not? Thanks so much!! I absolutely love using your recipes— especially your cookies!!!!
Hey Bethany,
You do not need to refrigerate this dough. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I wanted to let you know that I have been using this recipe for 4 or 5 years now. I have a batch in the oven as I type this. This was the recipe I needed when my son was allergic to dairy but they really are the best so we continue to make them even though he’s outgrown his allergy. I also make them in a 9×13 because I’m too lazy to scoop out individual cookies! Thank you for sharing!
Thank you Leia! I am really glad you have been loving these cookies! xTieghan
Yum yum! These cookies are delicious and exactly what I was looking for! Your instructions were also very detailed and helpful so that I knew it was okay for the dough to be a little crumbly. Thanks for sharing this tasty treat!
Thank you for trying this Kelly! I am really glad it turned out so well for you!! xTieghan
I’ve made this before and it’s one of my favorite cookies. But during this pandemic I could not find vanilla extract. It’s as scarce as toilet paper. So had to use what I had. Half rum and half maple extract And wow was really great!
Well I am glad these still turned out amazing for you, Karen! Thank you for trying! xTieghan
Umm, AMAZING. I have a pastry degree and these might be the best thing I’ve ever made. Super easy to make. I made them into bars like your other recipe, vacuum sealed, and froze the leftovers. When someone needs a cookie, I reheat one and have a fresh cookie bar in just a few minutes!
Thank you so much Johanna!! That is so great to hear! xTieghan
Could you sub coconut oil for the canola oil?
These look so delicious!
Hi Holly,
Yes coconut oil will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So so tasty and easy! Added walnuts as well and loved the way they turned out.
Thank you so much Vanessa! xTieghan
These were a hit with my family. Turned out great. I had to tweak the recipe a bit for dietary purposes. Used 1C grape seed oil and less of the sugars. Also used A mixture of dark chocolate and semi sweet. Lastly, used convection baking setting for less than 10 minutes. Will make again! Thank you.
Thank you so much Jessie! I am so glad this recipe turned out so well for you all! xTieghan
Definitely the best oatmeal cookies I’ve ever made. After reading all the reviews about how hard the dough is to work with, I followed another’s suggestion to just drop the dough from a spoon and that worked perfectly!!! I made a half batch and I’m so glad I did bc I’d eat them all. Oink.
So glad this turned out so well for you, Caroline! Thank you for trying it! xTieghan
Hi there! Do you think I can substitute the canola oil for coconut oil by chance?
Hi Ana! Yes that should work great! I hope you love these cookies! xTieghan
I hate to be critical of a family recipe but we really disliked these cookies. 🙁 I’ve been using A LOT of butter in cooking and baking while we’ve been home these past few weeks, so when I saw a recipe that didn’t use butter – and with such great pictures and reviews – I thought I’d give it a try. I followed the recipe exactly, and first of all, the dough was super-oily yet crumbly at the same time so it was kind of frustrating forming the cookies, pre-bake. Then they came out looking nothing like your pictures – they spread out and flattened. And most importantly, all we could taste was OIL. I guess I never realized just how much of their flavor cookies get from butter. We couldn’t get past the oil flavor. That was only one pan, so I stirred some cinnamon into the rest of the dough and put it in the fridge for a couple days because I really hate to waste food. Today I made another couple pans, and straight from the fridge after a couple of days the dough was easier to work with and the cookies held their shape better. I also sprinkled the tops with cinnamon sugar which helped mask the oil flavor, but I don’t think I’ll make this recipe again. It would probably have been better with coconut oil (wish I would have thought of that before I started) and I’m sure it’s a good option people who can’t eat butter, but since we can and do eat butter, I’m going to stick to my traditional oatmeal cookie recipe. Sorry, and thanks for this amazing site. This is the only recipe (of MANY) that I’ve gotten here that we haven’t cared for.
Hi Bethany! I am sorry to hear that this did not turn out well for you! Please let me know if there is anything I can help you with or any recommendations on other cookie recipes! I hope you have a wonderful Sunday and are staying safe! xTieghan
Hi, can you make these into bars rather than cookies?
Hi Allison! Yes, that should work! I hope you love these! xTieghan
I just made these tonight. I halved the recipe and added a dash of cinnamon to the dough. I also used less than a cup of chocolate chips (I used a mix of milk chocolate and semisweet). I measured the dough with a tbs and ended up with over 20 cookies… not that I’m complaining tho lol! These taste awesome (next time I’d leave out the cinnamon I added on impulse). These will be a go-to oatmeal cookie base for me! Thanks for the recipe.
I am so glad thee turned out so well for you Lillian! Thank you so much for trying it! xTieghan