Next Post
This post may contain affiliate links, please see our privacy policy for details.
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’d have to say not impressed they fell apart followed recipe exact and cooked one batch fell apart while I was rolling them in my hand added more oil dry we’re not staying together and when they came out they fell apart all the dough and the cooked went in the garbage what did I do wrong horrible recipe
These were some of the most AMAZING cookies I’ve ever had!
YAY!! So happy you loved these. THANKS!
Hi! LOVE these cookies, they are my go to cookie now – my whole family loves them! Sometimes instead of rolling them into individual cookies, I lay the dough out flat and bake it that way and cut them into square cookie bars after. Amazing!! Thanks for posting!
SO happy you loved these cookies! Thanks!
Made these last week and even though the dough is crumbly and tricky, they did amazingly stick together with lots of hand rolling and are delicious! My husband loves them. I froze half. I used only 3/4 of the oil and they still worked. Has anyone put in raisins? I heard they could be made into bars, so would be great if you were short on time. Next time might try the raisins and/ or walnuts!
These are great as bars!! I am not a raisins person, but I am sure they would work great!
Thanks!
Oh and walnuts too!
I’ll never make these again because it was awful to work it before putting them into the oven.
Do you really mean 4 tsps of vanilla? Jsut checking…..:)
Yup, but feel free to use less if you wish. Hope you love these!
I’ll admit it. I was very skeptical but had the ingredients and gave the recipe a shot… and you are right, they are the best oatmeal chocolate chip cookies I have had. Very impressive, and thank you.
I agree that the dough is oily (I used coconut oil), and maybe I did not need all two cups of chocolate chips (and I’m addicted to chocolate), but these are simple and fabulous.
So happy you loved these!! Thanks Alison!
Tried this out yesterday after dinner and my boyfriend really loved them, he ate two of these and fell asleep right after with a smile on his face, lol. We just ate them directly when they’d finished baking as you recommended and they were so soft in the middle and a bit crunchy on the outside. Although this morning they were very hard to eat, probably because I didn’t cover them with anything overnight… Didn’t have any brown sugar left so I just replaced it with marble syrup 😛
So happy you loved these! Thanks!
These cookies were soooo gooood! I swapped out half of the all purpose flour with whole wheat flour (and added a touch of cinnamon) and they were amazing. Thank you for sharing this recipe!
Thank you so much, Cameron! I am thrilled you loved these!
I made these today and they were awesome! Indeed the best oatmeal chocolate chip cookies. I used only 2 cups of chocolate chips and i still found that it was abit too much. Next time i would start with 1.5cups and add more if desired. I also used 1/4cup coconut oil, 3/4cup canola oil just because i wanted to finish up the leftover coconut oil in my kitchen. But the dough felt really oily while i was making the cookie balls with my hands and there was a small pool of oil left in the mixing bowl when i was done. Do you think it will turn out as good if i reduced the oil to like 1/2 or 3/4 cup?
So happy you loved these!!
I would personally use all the oil because the cookies may turn out dry, but you can try!!
Thanks again!
Can you use vegetable oil instead?
I have never tried vegetable oil, but if you can I would stick with canola or melted coconut oil. I think the flavor might be off with vegetable oil. Hope you love these! Thanks!
sadly I followed the recipe exactly (and I am a pretty experienced baker) and the cookies were excessively crumbly (I used melted coconut oil) never flattened out with cooking and were a crumbly mess and almost impossible to eat. Not only that, but I definitely got double the cookies you stated in your recipe. Not sure what happened 🙁 I have double checked the recipe again and again and I did everything exactly as you stated!
Made these with Bob’s Red Mill gluten-free flour and half and half melted coconut oil and canola oil. The dough smelled/tasted funny (sort of sour/metallic). I added a little cinnamon because of that, but the weird smell/taste completely went away in the baking. They turned out great. Even the picky one in the house liked them (and never knew there was anything “different” about them).
That’s weird the dough smelled funny. I do not use gluten free flowers, but maybe it was that?
Very happy everyone loved these! Thanks so much!
Hi! I just made them and they are AMAZING!!! I was very curious to see how they would turn out-I’ve never made cookies with oil before. I was very pleasantly surprised!
YA!! So happy you loved these! Thanks Maggie!
Ick! I don’t know what happened but I made these and they’re not good! It tastes like there’s something missing… They taste very flat. Could we sub butter for the oil?
Hey Ls, I am really sorry these cookies did not work for you. Are you sure you included everything? I have sub melted butter, but do prefer oil. Let me know if you have any questions, I would love to help get these cookies right. They truly are my families favorite.
Thanks!