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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
Just made these last night, used half butter and half oil instead of all oil ( i couldn’t get over the no-butter thing LOL!) and they came out amazing (judging by how many my boyfriend and I have already eaten) . Even better the next day. Really love this recipe!
Haha, I totally get that!! 🙂
So happy you loved them, thanks!!
These have become a family fave. I bake half and freeze the rest of the dough so we don’t go too crazy with the sweets. It is probably blasphemy to say, but there are maybe a few too many choc chips for my tastes, I’m always left with a bunch at the bottom of the bowl that never get incorporated into the dough. I’ve cut the chips by 1/2 cup and it is perfect for us. Great and easy recipe!
Can I freeze these? If so is it better to freeze the dough or the baked cookie?
I made these with milk chocolate chips instead of semisweet and they tasted just a little more amazing, IMO. They were SO delicious!
So happy you loved them, Thanks!!
Made these again to get them perfect like yours. Success! My husband walked around the house while eating them repeating, “These are good! Man! These are good!”
Thanks Taighan
SO happy you loved them! THANKS!!
This is hands down the best recipe ever for oatmeal chocolate chip cookies. I have to admit I prefer this over CCC for this is so soft and chewy too! Thanks a ton for sharing this recipe. Looking forward to trying out other recipes from your blog. Oh, and did I mention that I’m in love with your photography skills? 🙂
AWE! THANK YOU!
So excited you loved them, THANKS!!
Hi Tiaghan!
So happy to be trying one of your recipes again! I made these tonight! I was so bummed my dough turned out like a cookie dough though instead of your more crumbly mix. I either used too big of eggs or measured the oil a little sloppily, maybe I only added 2 cups oats instead of 2 1/2. Whatever it was it didn’t matter too much. They turned out great!! I still want them to look like yours. My cookies have a slight shine to their crispy top and so maybe they taste slightly different from yours but at least they still taste great and I’m sure they’re not too far off. I love this cookie and it’s so nice to tell friends they have coconut oil instead of butter. I little Ooooo factor:) By the way, I read someone commenting on your parents ages when married. Was that the case? They were married young? I’m so happy to read how young love can really last. I was married three months after I turned 17, my husband is five years older than me. We celebrated last December 21 years. Still madly in love too.
How would you substitute maple syrup for the sugar… would that work?
I made these once and they are AMAZING! Just want to try it out with less sugar!!
Michelle
Hey Michelle,
I am not sure. Maybe equal amounts, but I am worried the maple with make these a bit moist. Let me know how it goes!
These cookies are awesome in every way! Perfection…
Thank you so much, Anna!! 🙂
Hey tieghan,
Your cookies where decadent! I just finished baking them and could not wait to write to you. Plus they were really easy to make for an amateur like me! My parents and my sister loved them.
Hi Tieghan-
I have made these cookies a few times now and I love the extra flavor that the coconut oil brings. I am in Boston and we are about to get a blizzard of epic proportions, or so the the forecasters are telling us. I am using my snow day tomorrow as a baking day as long as we don’t lose power, as I’m cursed with an electric stove. Thanks for sharing this awesome recipe and the stories of your mom-love them both!
-Adele
OH how fun!! Enjoy your snow day and thanks for all these kinds words!! 🙂
I have ALWAYS loved oatmeal cookies!!!! I came across your blog while I was looking for a new cookie recipe to try for my classmates, and this cookie did NOT disappoint!!! I love how the coconut oil almost makes an “Almond Joy” party in my mouth! I used all of the ingredients you listed, plus an additional 1/4 cup of coconut oil(my batch was too dry at first), and added dried cranberries. (I’m not a huge raisin fan, but can almost eat my weight in cranberries! Ha!) Needless to say, my instructors and classmates enjoyed every last one! Thank you for sharing the joy from your childhood to others!!!
YEAH!! SO exited these cookies are hit with you! 🙂
Thanks for all the kind words!
Hi! I would like to try your recipe coz it looks delish and amazing…I just have a question before I make this cookies is it ok if I use melted butter instead of canola oil? Thanks
Hey Camille, melted butter will work fine. Hope you love these!
Hi! I would like to try your recipe coz it looks delish and amazing…I just have a question before I make this cookies is it ok if I use melted butter instead of canola oil? Thanks
I made these today with my 4 year old. I did use vegetable oil because I did not have canola and was out of coconut. They taste great and my daughter had a great time mixing with her hands. I don’t see these lasting long around here but I do put a slice of bread in with my cookies. The bread hardens and the cookies don’t so they last a little longer. Fantastic cookies! Thank you for sharing.
Thank you so much, Mollie!! So excited you guys love these cookies!!