• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Barbara Bakes™
  • Home
  • About
  • Info
  • Contact
  • Press
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Breads
  • Breakfast
  • Dessert
    • Cakes
    • Cookies
    • Ice Cream
    • Pastry
    • All Desserts »
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Pasta
    • Meatless
    • All Main Dishes »
  • Side Dishes
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert » Cookies

    Perfect Chocolate Chip Oatmeal Cookies

    Published by Melissa on September 1, 2014 | Updated June 10, 2022 | 37 Comments

    Pin
    Share
    Tweet
    Jump to Recipe

    A perfect oatmeal cookie with a soft, chewy middle and a crisp golden brown bottom and edges. For the raisin haters out there, I added chocolate chips, but feel free to substitute raisins if you think a perfect oatmeal cookie should have raisins.

    Featured Image for post Perfect Chocolate Chip Oatmeal Cookies

    I recently attended a wonderful tasting dinner at the new Brass Tag restaurant at Deer Valley Resort. We started the meal with one of my favorites of the night, their popular Oven Fired Chimichurri Chips with Gold Creek cheddar, gruyère, bacon, and ended the meal with a fun chocolate chip skillet cookie.

    While we were nibbling on the cookie, the conversation turned to our favorite cookie, and someone mentioned oatmeal raisin cookies. Two out of six of us sitting at the table said how much they disliked oatmeal raisin cookies. Someone even said they felt cheated when they bit in to a cookie and instead of the chocolate chips they were expecting there were raisins.

    Perfect Chocolate Chip Oatmeal Cookie Recipe from Barbara Bakes

    Personally, I love oatmeal raisin cookies. The texture of the oatmeal is a great addition to a cookie and the raisins just add a little extra sweetness and texture. However, there’s no reason for you raisin haters out there to miss out on the wonderful chewy texture that oatmeal gives the cookies, so in this recipe, I just added chocolate chips instead.

    The secret to perfect oatmeal cookies is chilling the dough for 30 minutes before you bake the cookies; you’ll get a taller, prettier, softer cookie. However, if you’re in a hurry to get your cookie fix, chilling the dough isn’t absolutely necessary. Decrease the baking time a few minutes if your dough isn’t chilled.

    Featured Image for post Perfect Chocolate Chip Oatmeal Cookies
    Print Recipe Pin Recipe Rate this Recipe
    5 from 2 votes

    Perfect Chocolate Chip Oatmeal Cookies

    Prep Time40 mins
    Cook Time14 mins
    Total Time54 mins
    Course: Cookies
    Servings: 3 dozen cookies
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup 2 sticks unsalted butter, softened
    • 1 cup firmly packed brown sugar
    • ½ cup granulated sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 2 cups old fashioned oats
    • 1 ½ cups semi-sweet chocolate chips

    Instructions

    • Preheat oven to 350°F.
    • In a small bowl, mix together flour, baking soda, and salt. Set aside.
    • In a large mixing bowl, mix the butter and brown sugar on medium speed until smooth and creamy. Reduce the mixer speed to low and beat in the eggs one at a time mix until well blended. Mix in the vanilla.
    • Add the dry ingredients and mix just until blended. Stir in the oats and chocolate chips. Cover and refrigerate dough for 30 minutes.
    • Using two spoons or a small cookie scoop, drop by rounded spoonfuls on to cookie sheets. Bake 12 to 14 minutes, until edges are set but the center is still soft.
    • Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
    • If your dough isn't chilled, your baked time will be reduced to 10 to 12 minutes.

    More cookie recipes you might like:

    Chocolate Chip Coconut Oatmeal Bar, Barbara Bakes
    Oatmeal Raisinet Cookies, Barbara Bakes
    Loaded Oatmeal Cookies, Sally’s Baking Addiction
    Monster Pretzel Cookies, The BakerMama
    Oatmeal Chocolate Chunk Cookies, Completely Delicious

    Pin
    Share
    Tweet
    « The Science Behind Baking
    Baked Nutella Turnovers »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Lee

      June 22, 2016 at 12:10 pm

      This recipe looks fantastic! I was wondering if I could substitute the butter and if so with what?

      Reply
      • Barbara Schieving

        June 22, 2016 at 12:13 pm

        Thanks Lee – I’ve had good luck using coconut oil instead of butter in other cookie recipes. You could give that a try.

        Reply
    2. Su

      February 06, 2016 at 11:04 pm

      My family loved this! It had a soft, chewy middle and a crisp golden brown bottom and edges as described!
      I will definitely make this again.

      Reply
      • Barbara Schieving

        February 06, 2016 at 11:16 pm

        Thanks Su! It’s my favorite 🙂

        Reply
    3. Katie

      January 03, 2016 at 12:10 pm

      Hi!

      There is nothing in the directions about when to add the granulated sugar that the recipe calls for. I just added it when creaming the butter and brown sugar. Hopefully it works. I’m just about to put them in the oven now.

      Reply
      • Barbara Schieving

        January 03, 2016 at 12:12 pm

        Hi Katie – yes, it does go in with the brown sugar. I’ve updated the recipe. Thanks – enjoy!

        Reply
    4. Dara

      March 19, 2015 at 7:17 pm

      Just made these, they are ok, but I just realized what they are missing. There is no spice in this recipe, at least cinnamon would have made these so much better. Mind also do not resemble this picture at all, mind weren’t as flat, they rounded a little.

      Reply
      • Barbara Schieving

        March 19, 2015 at 7:52 pm

        Hi Dara – sorry you didn’t think they were perfect. I disagree with adding spices to chocolate chip cookies. I’m always disappointed when a bakery adds cinnamon or worse nutmeg to a chocolate chip cookie. If you want to improve a chocolate chip cookie, use better chocolate or better butter. But let the crisp buttery caramel flavor from the brown sugar shine through. I always wonder what cheap ingredients they’re hiding when they add spices. 🙂

        If your cookies were too rounded, maybe it’s the difference in the way you’re measuring flour. Check out this video https://www.barbarabakes.com/2010/12/how-to-measure-flour/

        Reply
    5. Sam

      January 29, 2015 at 12:11 pm

      Used quick oats instead of old fashioned, totally ruined the recipe /: Next time ill check the packaging!

      Reply
    6. Bryce

      November 18, 2014 at 10:46 am

      Hi Barbara! I just made these last night to say thank you to our Tile workers!! I saved some extras for the family and they thought they were DELICIOUS (as did I!) and I am even going to be making a few dozen more tomorrow to send off for Operations cookie takeover! (http://operationcookietakeover.sammiebssweets.com/)

      I just wanted to let you know one spot in the directions got a little confusing because it kind of repeats itself:
      It mentions mixing the butter & brown sugar, then add the eggs, then the vanilla… But then right after that it says to beat the butter and sugar then add the eggs and vanilla..! I think it’s just an accidental repeat/rewording of the step before, but it made me triple check that there wasn’t more butter, sugar, eggs & vanilla! ;D

      Anyway, Thank you again for this amazing recipe!! It is SUCH a hit!!

      Reply
      • Barbara Schieving

        November 18, 2014 at 10:58 am

        Thanks Bryce – so glad your family enjoyed the cookies! Thanks for letting me know about the recipe, I’ve updated it. Happy Holidays!

        Reply
    7. Brenda @ a farmgirl's dabbles

      September 04, 2014 at 7:23 pm

      I just love when oats are added to chocolate chip cookies – these look wonderful!

      Reply
    8. Betty

      September 04, 2014 at 4:24 pm

      Ha ha! I’m one of those raisin haters. There’s nothing worse than biting into what you think is a chocolate chip cookie and getting raisins! Can’t argue with the texture of oatmeal cookies though. Putting this one on my fall cookie list. 🙂

      Reply
    9. Mary

      September 04, 2014 at 2:22 pm

      Help! I’ve moved out west where I live at an altitude of about 6,800 feet above sea level! My attempts at cookie making have been a literal flop! Sadly, including these yum nuggets! They taste great but are far from pretty. These as well as another cookie recipe are spread very thinly, seem to be rather greasy and shiny….I followed the recipes to a T, so obviously there is more to high altitude baking than I thought! Any rules of thumb that I can apply from now on?

      Reply
      • Barbara Schieving

        September 04, 2014 at 2:30 pm

        Hi Mary – you are at an extremely high altitude. Here’s a link to the guide I use http://cityhomecountryhome.blogspot.com/2010/08/high-altitude-baking-and-candy-making.html – I’d recommend just making half batches until you hit on the perfect ratio for your altitude.

        Reply
        • MARY

          September 04, 2014 at 4:04 pm

          Thanks, I will give these recommendations a try!

          Reply
    « Older Comments

    Primary Sidebar

    Welcome!

    Melissa and Barbara smiling

    Baking made easy! Sharing fabulous recipes for cookies, cakes, pies, breads and more. Barbara Bakes (and Melissa too!) Recipes from both of our kitchens to yours.

    Learn More »

    Popular Posts

    Featured Image for post Old Fashioned Buttermilk Donuts

    Old Fashioned Buttermilk Donuts

    Featured Image for post Easy To Make Naan - Indian Flatbread

    Easy To Make Naan – Indian Flatbread

    collage of Three-Round-Steak-Meals

    Three Easy Round Steak Meals

    Lemon Bar Cookie Cup Bitten

    Lemon Bar Cookie Cups

    Footer

    ↑ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Home
    • About
    • Contact
    • Press

    Browse

    • Recipe Index
    • Popular
    • Baking Tips
    • Travel

    Subscribe

    • Newsletter
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

    Copyright © 2022 barbarabakes.com. All rights reserved. DISCLOSURE - PRIVACY POLICY.