The Ultimate Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies from Collegiate Cook
Photos: Nathan Davison

Some recipes are tested over months before they make it onto Collegiate Cook. Some never see the light of day. But there are a select few that were used to launch the site back in 2009, and have been regular must-makes in our kitchen ever since. These oatmeal chocolate chip cookies are one of those recipes.


Our photo skills weren’t quite what they are now, as evidenced by my straight-up sad shot of the cookies. Back then, though, it was pretty freaking awesome (It wasn’t blurry! It wasn’t so dark that you could barely make out the shot!). See what I mean:

Oatmeal Chocolate Chip Cookies from Collegiate Cook

I also didn’t ramble nearly as much back then. The post for these babies was short, sweet and to the point:

Sure, it doesn’t have a jelly filling, a Christmas-tree shape or red and green icing, but these oatmeal chocolate chippers are anything but bland. In fact, most people choose ’em over those fancy-pants holiday sweets.

As you can see from the December 2009 pic, that batch of cookies was a little overcooked. It made for a nice, crispy cookie (if you’re into that sort of thing), but if you crave gooier cookies, err on the side of undercooking. Try taking them out at 7 minutes and letting them cool for a few minutes. Depending on your oven, I’ve found 7-9 minutes are ideal. The batch below cooked for about 8 minutes:

 Oatmeal Chocolate Chip Cookies from Collegiate Cook

5.0 from 1 reviews
The Ultimate Oatmeal Chocolate Chip Cookies
Prep time
Cook time
Total time
Utensils required: cookie sheet, spatula, mixing bowl, spoonula, hand mixer, oven mitts, measuring cups
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 2 sticks of butter
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2¼ cups flour
  • 1 cup rolled oats (find it in the oatmeal section; it could also be called "old-fashioned oats")
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups semisweet chocolate chips (about 9 ounces)
  1. Preheat the oven to 325 degrees F.
  2. Next, chop the butter into small pieces and blend it in a mixing bowl with the granulated sugar, brown sugar and vanilla extract until it's smooth and creamy.
  3. Add in the eggs, blending them into the mix. Then, slowly add in the baking soda, salt, oats and flour, blending it all into a thick batter.
  4. Use the spoonula (or just a spoon) to fold in the chocolate chips. Once they're all evenly distributed, spoon half-dollar-size dough balls onto the cookie sheet, placing each one about two inches apart.
  5. Bake the cookies in the oven for 8-10 minutes, or until they're a light, golden brown color.

2 Comment

  1. jeff says: Reply

    Wow. Mmmmm.

  2. […] stuck on an issue, I take a break to pull out flour, butter, sugar and eggs, and get mixing. Oatmeal chocolate chip are my specialty — largely because they’re my husband Nate’s favorite, and because […]

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