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.
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.
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.
Perfect Chocolate Chip Oatmeal Cookies
- 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
- 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
This recipe looks fantastic! I was wondering if I could substitute the butter and if so with what?
Thanks Lee – I’ve had good luck using coconut oil instead of butter in other cookie recipes. You could give that a try.
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.
Thanks Su! It’s my favorite 🙂
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.
Hi Katie – yes, it does go in with the brown sugar. I’ve updated the recipe. Thanks – enjoy!
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.
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/
Used quick oats instead of old fashioned, totally ruined the recipe /: Next time ill check the packaging!
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!!
Thanks Bryce – so glad your family enjoyed the cookies! Thanks for letting me know about the recipe, I’ve updated it. Happy Holidays!
Brenda @ a farmgirl's dabbles
I just love when oats are added to chocolate chip cookies – these look wonderful!
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. 🙂
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?
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.
Thanks, I will give these recommendations a try!