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Chocolate Chip Oatmeal Cookies

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Chocolate Chip Oatmeal CookiesEveryone will love this classic oatmeal cookie (with chocolate instead of those yucky raisins!). It’s crisp on the edges and chewy in the middle-YUM!!!  COOKIES!!!!!!!

My friend Laura kept telling me about a chocolate chip oatmeal cookie recipe from when she was a little girl.  Her friend’s mom would make them and they are still one of Laura’s favorites.

DSCN0028Whenever a treat stays in someone’s mind from childhood you know it has to be a good one, so I asked for the recipe.

I texted Laura in the middle of the grocery store standing in front of the oatmeal (yes, I am one of those people…)  She immediately scanned in the recipe and sent it to me, and here you have it….truly amazing oatmeal and chocolate cookies (Thank you Laura!!)

INGREDIENTS:oatmeal recipe

  • 1 c. margarine
  • 1 c. brown sugar (packed)
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 c. flour
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 3 cups uncooked old-fashioned oatmeal (plain, and not instant!)
  • 2 cups of chocolate chips (I added all my leftover chips- some milk chocolate, some dark, some semisweet.  The original recipe calls for only a cup.  That is crazy.  I think I added 2 (maybe 3!) You need at least three chips for every cookie bite in my opinion!)
  • 1/2 c. nuts (If desired ~I didn’t add them)


  • Preheat oven to 375F degrees.
  • Line cookie sheet(s) with parchment paper – you don’t have to do this, but my cookies stuck a little bit to the sheets, so I did my next batch with paper and they slid right off.
  • Beat margarine and sugars together in a large mixing bowl until creamy.
  • Blend in eggs and vanilla
  • Add flour, soda and salt to cream mixture and beat well
  • Stir in oats, lots of chocolate and nuts (if desired)
  • Mix until well combined. I just used my hands at this point as it was such a stiff dough and I wanted to fully incorporate the two million chocolate chips I added.
  • Drop by about one tablespoon of dough (I used a Medium Cookie Scoop and it was a lifesaver!) onto parchment lined cookie sheets and bake at 375F for 10-14 minutes.  Remove from cookie sheets while warm and cool completely on parchment paper or a wire rack.


chocolate chip oatmeal cookies

My thoughts:  These were really good cookies. You’ll notice a few differences in my recipe and the original.  

I used margarine, not butter.  I generally prefer butter in baking, but cookies are one exception.  I nearly always use margarine as butter seems to make the cookies “spread” more, giving you flat, crunchy cookies instead of thick, chewy ones.

I never “sift” ingredients.  I know that makes some of you shudder in horror, but I just never do.  I put my flour in and sprinkle the other ingredients on top and hope for the best.  I blame my mom for this.  She never taught me to sift 😉  In this recipe if it makes you feel better to sift, by all means do it!!

I did not double this recipe.  It overflowed my biggest mixing bowl.  The handwritten notes on this recipe recommend making a double batch and freezing.  I can only assume she mixed the batch up in her bathtub, as it would be a tremendous amount of cookie dough.  I do NOT recommend doubling this.  I did freeze some and I thought they were ok- a little dry.  I’d stick with making them fresh, and in a reasonable amount.

I hope you enjoy these cookies as much as all of us here did!  Happy baking!!!  ~r

Oatmeal Cookie recipeWant to try more cookie recipes from Easybaked?  We have a lot of them!  Click on an image to be taken to the recipe:

Lemon Drop Cookies with CoconutNew Zealand Chocolate cookiesStrawberry Cookies with Sweet Tart FrostingChocolate chip cookies!!!Chocolate drop cookies!Gingerbread Cookies!Peppermint Chocolate CookiesGerman Chocolate Cookie


About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing!

29 responses »

  1. hummm I love cookies and milk hahaha. already took your recipe!

  2. What brand of margarine do you use? Thanks

  3. Being not a fan of raisins, I totally agree that these cookies would be a lot better with chocolate!! They look delicious!

  4. Those look really good. However I adore raisins and hate chocolate chips so I put chocolate chips in half the batter for my husband and dd and “yucky” raisins for me lol.

  5. petit4chocolatier

    These are beautiful and look deliciously perfect! I never sift my ingredients either 🙂
    Bookmarking this recipe 🙂

  6. I made these not 4 days ago and they are already gone! I used land-o-lakes brand unsalted butter and they turned out just like the pictures and oh so delicious. Thanks for sharing!!

  7. I saw a cute sign somewhere that said “Raisin Oatmeal Cookies that look like Chocolate Chip Cookies is the main reason I have trust issues!” and I couldn’t agree more. I love the taste of oatmeal cookies but I always pick out the raisins. I don’t know why I never thought to make them with chocolate chips! I must try this soon! Thanks for sharing!

  8. These look awesome! And I love how you shared the scanned recipe your friend sent you 🙂 It’s so neat to see how memories of delicious cookies can be recreated in blog posts like this

    • Sharing loved recipes is one of my very favorite parts about blogging and blogs…something about preserving the past (especially the yummy parts!) really strikes a chord with me.

  9. Mmm these look very good. I love any flavour oatmeal cookies 🙂

  10. I love oatmeal chocolate chip cookies, somehow the oatmeal makes me feel like I’m eating something healthier 🙂 Those tried and true recipes are always the best!!

    I’ve been thinking about buying those cookie scoops, but didn’t know which size I would find most useful. If you only had to pick one, would you start with the medium size one? I guess I could use that for cookies as well as portioning out cupcakes and muffins.

    • Haha!!! The oatmeal makes me feel healthier about cookies too! I honestly use all three of my cookie scoops ALL the time. Other than my mixer they are the most used items in my kitchen. I like the medium for scooping cookies, the large for scooping cupcakes and the small for mini cupcakes. I suppose if I had to pick just one I would choose the medium… Start there and see how you like it! It probably depends on what you bake a lot of….? I wish I was in Hawaii with you today– it is SOOOO cold here 😦

      • OK, I’ll slowly amass my collection of scoops, haha 🙂 I wish you could be here too!! What’s the temp over there? Hope you are keeping cozy and warm this evening 🙂

        • I am cozy for tonight! Taking a group of college kids tobogganing in the morning though- I think it’s supposed to be in the 20s…which is actually a warm up ;). I need more palm trees in my life!!!

  11. Bookmarked my friend, these look so perfect 😀

    Choc Chip Uru

  12. Can these be made into a bar cookie?

  13. Pingback: Havre og choko |

  14. These are wonderful cookies! Thanks for posting the recipe. I tried to Pin It using the Pinterest buttons but the resulting link says “Error 404 You were never here!”. Any thoughts? Does someone have to subscribe to your blog to see the recipes?

    • Thank you! I don’t think so? Maybe it’s just a bad link? Did you try just using your own pin it button? I can check the link on the one I installed.

  15. These are great! I added pecans. The first time I made them, they were very crunchy. This time I baked them for 10 minutes and I think that’s just right. This is a great hiking granola cookie. Thanks so much!


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