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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 made these today and they were awesome!
Thanks Kathy! So happy you loved them! 🙂
My daughter found this (our new) GO-TO recipe and we make them in a 9×13 pan instead, to save time & handwork!
So happy you guys love this recipe! Making them into bars is so good, we do it all the time! 🙂
Thanks!
These cookies are our new favorites! Thank you so much.
do you think it would be alright to sub old fashioned oats for quick cooking oats? 🙂
I think so, but the texture might be a bit different. Hope you love these!
These are the best oatmeal chocolate chip cookies i have ever had. I even had to substitute a few things(I ran out of oil so i had to use butter then i only had quick oats) the first time i made then. Still amazing! Thank you so much for the recipe!
Oh my! I just made these for my “birthday cookies” and they are so yummy! Only thing I did was add a little cinnamon and chopped pecans. I may never make butter based cookies again. Thank you!
That is awesome! Happiest Birthday to you! So happy you loved these! 🙂
Tieghan, I just made these cookies with pure olive oil and these are the BOMB!!! Delicious delicious!!
So happy you love them!! THANKS!
Hi, I love trying your recipe, but I just want 12 cookies, my question is can I divide the ingredients in half, is this going the change the flavor of the cookie?, thank you very much for you help.
HI! You can easily divide this recipe in half. Enjoy!
Hi- I Googled “oatmeal and chocolate chip cookie” on Wednesday afternoon to find a recipe I could make with my two eldest daughters (6 and not-quite-4), and yours looked the nicest. It worked really well with them “helping” me, as well as being delicious. We used sunflower oil and far too many chocolate chips (yes, it seems that is possible). I’ll be re-using the recipe- and when my eldest took some to school today, two of her friends asked her for the recipe. It might become a staple here in Switzerland… 😉
Thanks so much!! I am so glad these cookies are hit!! 🙂
I used vegetable oil and they were a little dry but still delicious. Do you think the type of oil makes a huge difference? Also did you use kosher salt or regular iodized table salt?
I used 1 cup of raisins and 1 cup of chocolate chips. My toddler loved them, thanks for sharing!
Oh and I also used 1 tsp of cinnamon too 🙂
Yum! Love cinnamon!
Hey Kimberly, I always use canola or melted coconut oil, so I am thinking that vegetable oil might be the difference. These cookies are never dry for me. I use kosher salt.
Sorry they where a little dry, but so glad you all still loved them. THANKS!
So, as soon as i read your blog/recipe i just had to make it! But quickly realized when i went throuh my ingredients that i barely had enough oats to bake 1/2 the batch…so i did anyways just to fix the craving!!! And oh man, was it not only so easy to out together but tasted delicious when it came out!!! I can’t stop eating them!!!
Thank you!! I am so exited you are loving these cookies! 🙂
I was very skeptical at first – how could this recipe be so easy?! Dump everything into one bowl not creaming first?! What?! It was easy and it was delicious. I also found that refrigerating the dough for a couple of minutes before baking really helps to prevent too much spread that results in thinner cookies. Used coconut oil and these were wonderfully fragrant, chewy, decadent and delicious. Thanks so much for sharing!
So excited you love these cookies!! Thanks Juliana!! 🙂
Hi! Quick question about these cookies – I’m mid-baking them at the moment. I see so many comments, and in your notes, about how the dough will be very crumbly. Mine dough is actually quite sticky, not even in the realm of crumbly. I’ve double-checked the recipe a few times and I’ve seemed to do everything right…have they ever turned out sticky-not-crumbly on your end, or have I done something majorly wrong? Thanks! And can’t wait to eat them when they’re out of the oven!
Hey Brooke,
I would not worry, I am not sure what makes the difference, but I too have had batches that are not crumbly at all. It is the weirdest thing, but it does seem to happen sometimes. Hope you love the cookies!!
Things I love: the internet, cute blogs, the chance to read comments about a recipe before making it, gracious blog hostesses (you!) and your mom’s cookie recipe. Thank you, thank you…it worked perfectly. I came looking for an oat/choc. chip cookie that had no peanut butter or nuts required and hoped to find one I could sub coconut oil and gf flour—lo and behold here was just the thing. These will be lactation cookie treats for my daughter and are about 97% within her dietary guidelines and the only smidge bad part is the butterfat in the choc. chips. Loved the great, illustrative photos and tips you provided. I can see this recipe will be used again and again and can’t wait to teach my new grandbaby to bake it with me someday too. A very kid-friendly recipe. (Bonus for me was that handling the dough with the coconut oil gave me a mini hand spa treatment!)
THANK YOU! I am so excited you loved this recipe. It truly is the best! 🙂
Thank you so much for this recipe! I made them on Thursday night and they still taste as good as they did after I took them out of the oven, which I find to be rare for cookies. I added some toasted pecans and they compliment the nutty flavor of the oatmeal perfectly. Thanks for sharing!
SO happy you love these cookies! Thanks!