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Chocolate chip oatmeal cookies recipe

Chocolate chip oatmeal cookies recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Oatmeal cookies

Chewy oatmeal cookies that are studded with chocolate chips and walnuts. This makes a large batch of cookies - perfect for freezing, giving as gifts, bringing to work or selling at cake sales.

185 people made this

IngredientsServes: 30

  • 225g butter, softened
  • 275g dark brown soft sugar
  • 100g granulated sugar
  • 2 eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 225g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 200g porridge oats
  • 325g plain chocolate chips
  • 120g chopped walnuts

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Preheat oven to 190 C / Gas 5.
  2. Beat together butter or margarine and both sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, bicarbonate of soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well.
  3. Drop by rounded spoonfuls onto ungreased baking tray. Bake 9-10 minutes. Cool for 1 minute on tray; remove to wire rack.

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Reviews & ratingsAverage global rating:(211)

Reviews in English (175)

by ACW5677

They were pretty good! The insides are like cake and the outside is crisp. Don't use this recipe if you are looking for chewy cookies. I recommend adding a little (1/2 tsp. to 1 tsp.) cinnamon also for more flavor. I agree that they were pretty pale -- don't leave them in the oven longer b/c you think they need more color b/c they'll burn! The cinnamon adds a little color also....I bet nutmeg would work well too. I would make them again. They're very fast and relatively easy.-20 Apr 2000

by Lisa

This recipe was the best Oatmeal Chocolate Chip recipe that I've ever found, although I did use 2 teaspoons of pure vanilla extract and I left out the walnuts. I dropped the dough in very small balls and wound up with many more than anticipated.-04 Jul 2005

by SYLVETTE99

Very tasty cookies. Flavor may be too rich for some, but not me! We sometimes substitute apple sauce for the butter to reduce the fat content. Cookies w/the apple sauce are chewier and more moist. Excellent recipe! Thanks for sharing.-14 Jan 2003


    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1 teaspoon salt
    • 1 cup old-fashioned rolled oats
    • 2 sticks (1 cup) unsalted butter, softened
    • 1 1/4 cups firmly packed light brown sugar
    • 1/4 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla
    • 2 cups (12 ounces) semisweet chocolate chips
    1. Preheat oven to 350°F.
    2. In a bowl whisk together flour, baking soda, baking powder, salt, and oats. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in flour mixture and stir in chocolate chips.
    3. Drop dough by rounded tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 12 to 15 minutes, or until golden. Cool cookies on racks.
    4. Cookies keep in airtight containers 5 days.

    Related Video

    Super easy - super tasty. Go a little lighter on the nutmeg and I replaced the shortening with a second stick of butter. Love this recip!

    Wanted to add one addition that I made that people really liked-- I prepared the walnuts ahead candied and lightly salted then chopped them and added to the cookie batter-- so a sweet salty crunch .

    Disclaimer: I modified this recipe a little. I used 2 sticks butter instead of shortening halved the cinnamon and nutmeg, used French vanilla pudding, and 1 1/4 c. Oatmeal and 2 c. Flour. These cookies turned out delicious! They were a huge hit in my house and barely lasted 2 days. Someone mentioned that they weren't as "oatmealy" as your traditional chocolate chip oatmeal which I agree with so if you are looking for a more traditional taste don't use this. But otherwise this recipe makes a yummy, flavorful cookie that will surely please. Highly recommend.

    These are great. We followed the recipe exactly (including the shortening and pudding mix), however, if we made them again, weɽ cut the cinnamon by maybe 1/3 and the nutmeg by 2/3. They were both overpowering. I wish Iɽ read more of the reviews before we made them. We also used the semi-sweet chocolate chunks which really add a lot of chocolate flavor.

    This is seriously one of the best cookie recipes I have ever made. It is a huge hit at parties and is my most frequently requested recipe. The loads of ingredients make it very complex and flavorful. Don't leave out the vanilla pudding - it is a really great addition. No disappointments at all.

    Absolutely melt-in-your mouth delicious. Oatmeal cookies are not a favorite of mine (in fact, I just recently started to make them to use up some oatmeal in the pantry - this being my second attempt ever), and this recipe is a new staple. The recipe is easy to follow. I took the other reviewers suggestions and used all butter as well as skip out on the instant vanilla pudding mix. I did not add any walnuts.

    Made these cookies yesterday for a post-Christmas barbeque & they were indeed a hit. I won't say they are my favorite chocolate chip cookie ever but they were really good. I followed recipe exactly as written except put in just 3/4 cup of walnuts & was great. Made some big as suggested and some smaller--the bigger ones turned out better, chewier/moister in center. Liked the mix of flavors but do think the spices make this a recipe one to be used on occasion and not the "go to" recipe. That being said, kids and parents alike devoured them!

    I can't honestly rate these cookies as I made some alterations. I left out the nutmeg and cinnamon and added 1 cup mini chocolate chips (Cacoa Barry Semi-Sweet) and shredded coconut. They are a beautiful pale golden color which I attribute to the shortening, but have a funny after taste (which I also attribute to the shortening). I will make these again but will use all butter, which is how I ordinarily bake cookies.

    I used to work at Bon Appetit years ago and in fact Nancy Van Ness was my boss. She made these cookies as a special treat for our department and we looked forward to them each and every time. I have been making these for years and my son loves them!

    A great chocolate chip cookie! I go back to this recipe again and again.

    This makes an excellent cookie. I personally didn't care for the cinnamon and nutmeg in my chocolate chip cookie, but can understand the allure of it as an addition. I will probably omit it next time, but overall it's a great treat and definitely worthy of serving to others.

    Hmm, these just aren't that interesting. Granted, I followed some reviewers' suggestions, so I didn't make the exact recipe- I used all butter, no shortening, and subbed a bit more oats for flour. I agree with some previous reviewers that the nutmeg's a little overpowering, too.

    I didn't have the instant pudding mix, so I made a batch without it - tasted great, lots of compliments. Yumm.

    As if this recipe needs another 4 fork review! These are the best chocolate chip cookies I have ever made. All I had on hand was a sugar-free pudding mix, and it worked perfectly. I had a stick of crisco in the pantry-and secretly love shortening in cookies-but will also try these with all butter. I love nutmeg and always use fresh grated, and I also added a pinch of clove. These were really wonderful. Approved by ages 3-52.

    Great recipe! I didn't have nutmeg, so I substituted Chinese 5 spice, which gave it a fun, although not overwhelming, twist and used all butter instead of shortening. Turned out amazing: slightly crunchy on the outside but moist and chewy on the inside. They were devoured at game night.

    These cookies were really fantastic. I followed the recipe as closely as I could, subbing another stick of butter for the shortening, and using about 1/3 cup of whole wheat AP flour (ran out of white flour). It felt a little odd to use pudding mix in cookies, but these held up so wonderfully. For cookies made with only butter they held their shape very well.

    These are awesome! They were nice and chewy! I could definitely taste the oatmeal and the cinnamon and it was a nice touch. I followed the recipe exactly except I used toasted pecans (that's what I had) and I omitted the nutmeg (not a fan). I am looking forward to experimenting with different pudding and chip flavors!

    Great recipe and I've even added a Tbs+ of strong coffee for a mocha flavor and substituted pecans in place of walnuts. Great recipe as is or modified!

    Don't let the fact that "vanilla instant pudding mix" is in the recipe throw you- these cookies are classic. In fact, I think my husband fell a little more in love with me when he first tried these. My suggestions: Just use an extra stick of butter instead of vegetable shortening (I don't know anyone in my generation who has a tub of vegetable shortening handy. ) Ditto for nutmeg- nothing against nutmeg, but I have a New York City apartment so I need to be discriminating when it comes to my spice rack. I just throw in an additional 1/2 teaspoon of cinnamon and there's none the wiser.

    I've been using this as my cookie recipe for several holidays now, and I can say that they are ALWAYS a hit! I do cut down on the amount of nutmeg when I make it to half the recipe, because I just think it's too strong of taste otherwise-but other than that they are delicious. I'm on weight watchers, and I just recently used light butter instead, and with making them into just tiny cookies (a teaspoon), I stretched the cookies to about 50 cookies at about 3 WW points each. I also usually give most of them away, and they are a great gift to give away!

    These were amazing. I made them gluten free too--with gf oats and a variety of flours and the recipe still turned out fabulous! I think the low amount of oats in this recipe is actually something that everyone enjoyed. One suggestion: use butterscotch chips to make 'oatmeal scotchies'. My family has always loved that variation! Also, I left out the walnuts as we prefer our cookies that way. I will be making these often.

    Excellent! I didn't have cinnamon, so I substituted pumpkin pie spice, and that was great. I also miss read the recipe and put in 2 1/4 cups oats and two cups flour, and was so pleased when they turned out so well.

    Just got these out of the oven, they are WONDERFUL! Made it excactly as it states minus the nuts, (for a preschool) These are THE BEST Oatmeal cookies I've had, chewy, yet crisp, perfect texture and taste. Great recipe, will add this to my Holiday Cookie menu! Would recommend a try at these.. you will need to keep the recipe. this is one people will ask for.

    I made these cookies for my husband to take on a long weekend fishing trip. I'm sure there won't be any left over when he returns, so I better make some more for me. I followed the recipe exactly--they are simply fabulous. I loved that they didn't flatten out like Toll House Cookies. Wasn't sure Iɽ like the cinnamon & nutmeg, but they're very subtle and don't overwhelm the cookie. Like other reviewers, I can't resist tweaking the recipe a bit. Next time I make these, I'll try more oats and less flour.

    The cookies were delicious however, I would make a few changes. The oatmeal was overpowered by the chocolate chips and I only used an 8 oz. package. Next time I would add more oats and cut the chocolate chips by 1/3.


    Ghirardelli Oatmeal Chocolate Chip Cookie Recipe

    Let’s get started! Which is your favorite cookie? There’s a good chance it’s now a Ghirardelli Oatmeal Chocolate Chip Cookie. It has a soft, chewy texture and rich chocolate chips that will have you licking your fingers.

    My elder brother taught me exactly how to make these cookies! The recipe was no longer being made for the public, so I’m glad I got it when I did. It’s pretty much my favorite cookie now, and everyone else who tries it agrees.

    There are many cookie recipes on the internet that you can try. It is essential, however, to be very careful when choosing what food to consume. Too much of anything is bad. To keep yourself healthy and fit, make sure you manage your sweet tooth.

    A warm, chewy cookie filled with chocolate chips is guaranteed to make you smile. A cookie’s combination of flavors and textures is just too good to resist.

    Ghirardelli Oatmeal chocolate chip cookies are one of the most popular recipes, and preparing them has never been easier. However, we have the best Ghirardelli Oatmeal Chocolate Chip Cookie recipe for you if you want to bake the best chocolate chip cookies you ever tried.

    How do cookies become soft or crispy?

    Sometimes you have a cookie that’s crispy on the outside and soft and chewy on the inside? That’s because the cookies are either underbaked or overbaked. Underbaked cookies still contain a lot of moisture and are soft and chewy.

    Do you have flat oatmeal chocolate chip cookies?

    Aren’t they supposed to be flat? You’ve come to the right place. If not, then you’re also in the right place, because I’m about to tell you how to make some yummy oatmeal chocolate chip cookies. Because you used baking soda instead of baking powder, your chocolate chip cookies are flat and crispy. If you use baking soda to make cookies, you will need to add an acid like buttermilk, yogurt, sour cream, or even lemon juice to react with it.

    What ingredient makes Ghirardelli oatmeal chocolate chip cookies moist and tender?

    Of course, sugar! Cookies are soft and tender because of sugar. Because sugar is hygroscopic, it attracts water, so it keeps cookies moist and prevents them from drying out.

    How to store Ghirardelli oatmeal chocolate chip cookies?

    The best way to store Ghirardelli oatmeal chocolate chip cookies is to store them in an airtight container at room temperature for about a week. They can be frozen, though they may not taste quite as fresh when you defrost them.

    Are people more likely to prefer crunchy or chewy cookies?

    A recent survey found that people prefer a combination of the two. The survey found that 35% of respondents preferred chewy cookies, 34% preferred crunchy cookies, and 31% said they had no preference.

    What causes my cookies to become hard after they cool?

    Freshly baked cookies come out of the oven soft and chewy, but after a while, they become hard and crunchy. Cookies are the softest right after they are taken out of the oven, and the longer they cool, the harder they become.

    If my cookies are too hard, what should I do?

    It’s probably because your butter is too cold that your cookies come out too hard. Make sure your butter is at room temperature so it can spread smoothly and you’ll get a softer, fluffier, more evenly baked cookie. It is possible to try this method if you made your cookies and they came out hard. Start by following these steps:

    1. Melt the chocolate.
    2. Dip your cookies in your melted chocolate.
    3. The cookies should be refrigerated to harden the chocolate.

    Why are my cookies raw in the middle?

    Your cookies are coming out raw in the middle for one of two reasons. Use a metal baking pan instead of a glass baking dish if you’re using a glass dish. Glass holds in heat and causes cookies to bake unevenly.

    Without bread, how do you make hard cookies soft again?

    Overnight, put a hard cookie in a paper bag with a slice of bread to soften it. The moisture from the bread will soften the cookie.

    When cookies come out of the oven, how soft should they be?

    When cookies are taken out of the oven, they should be slightly undercooked. The cookie should be soft and squishy. Once you take the cookies out of the oven, they will continue to bake for a little while longer.


    Flourless Oatmeal Chocolate Chip Cookies

    I&rsquove been craving oatmeal like crazy these last few months of pregnancy. Whether it&rsquos in a bowl as a healthy breakfast or baked into cookies for a sweet treat, I want all the oatmeal. It&rsquos comforting, filling and delicious!

    I was in the mood to bake cookies one afternoon, but wanted to see if I could pull them off without flour for once. Since I use flour in most of my baked goodies, I thought it would be good to have a great cookie recipe that I can bake or share with others that can only eat gluten-free.

    I was certainly skeptical on how they would taste and hold together, but the first try turned out pretty great! I honestly couldn&rsquot believe I hadn&rsquot put any flour in them. We (okay, mostly me) gobbled that first batch up pretty quickly, so I baked them again with a few adjustments to the sweetness and overall flavor.

    And they turned out perfect! I might even venture to say they might be one of my new favorite cookies. I can&rsquot get enough of them! They&rsquore chewy, chocolaty, and have the most delicious flavor and texture from the peanut butter, oats and walnuts. I&rsquom in love!

    And lucky us, I got to bake them again to share with y&rsquoall here on the blog. They&rsquore so easy you can have these warm chocolate chip oatmeal cookies ready to eat in less than 30 minutes.

    I used Ghirardelli 60% chocolate chips in these cookies and would highly recommend them. They have such a rich chocolate flavor and they stay smooth and melty well after the cookies have cooled.

    I hope you get a chance to bake and enjoy these yummy cookies soon. They&rsquore amazing!


    How Do You Make Oatmeal Chocolate Chip Cookies?

    • This is an easy cookie recipe that requires no chill time!
    • And of course they are adaptable as well…meaning you can use any flavor chip you like, for example white chips, butterscotch, or a combo! And certainly you could use raisins in place of the chocolate chips as well!
    • I use Quick Oats in this oatmeal cookie recipe. I love the quick oats because it makes the texture more uniform. You can absolutely use rolled (old fashioned) oats if you prefer, they will just have a slightly different texture.
    • I love using coarse sea salt in my cookie recipes, and this is no exception. The salty little bits just add an extra something that sets them apart!


    What Kind of Oatmeal to Use

    There are so many different types and varieties of oatmeals out there! For this recipe, you’ll want to use a combination of flavorless quick oats along with a bit of flour to help hold the cookie together.

    You can use old-fashioned oats instead if that’s what you have on hand, just be warned that it makes the cookie even softer. So if you want a really chewy oatmeal chocolate chip cookie without a crunch on the outer layer, this could be a good option. You can even give the oats a quick blitz in the blender to give it a finer texture if you like.


    How to Make Oatmeal Chocolate Chip Cookies

    I especially love this recipe because the process is quick & simple– minimal dough chilling!

    1. Whisk the dry ingredients together. Just the flour, cinnamon, baking soda, and salt– you’ll add the oats later.
    2. Mix the wet ingredients together.
    3. Combine the wet and dry ingredients.
    4. Add the oats and chocolate chips. The dough will be thick and sticky.
    5. Chill the cookie dough. I recommend at least 45 minutes in the refrigerator, which helps prevent the cookies from overspreading.
    6. Scoop cookie dough balls. About 3 Tablespoons of dough per cookie– yes, these are LARGE!
    7. Bake. The cookies are done when the edges are set and the centers still look soft.

    Baker’s Tip: Use a cookie scoop. I never use a cookie scoop when making chocolate chip cookies, but I swear by using one with oatmeal cookies. Oatmeal cookie dough is super chunky and soft, and this one can get a little sticky. A cookie scoop not only prevents a mess, it also helps ensure all cookies are the same size and shape. I recommend the large cookie scoop which holds 3 Tablespoon of cookie dough. Exactly what we’re aiming for with these hearty chocolate chip oatmeal cookies. They’re BIG.


    Flourless Oatmeal Chocolate Chip Cookies

    I&rsquove been craving oatmeal like crazy these last few months of pregnancy. Whether it&rsquos in a bowl as a healthy breakfast or baked into cookies for a sweet treat, I want all the oatmeal. It&rsquos comforting, filling and delicious!

    I was in the mood to bake cookies one afternoon, but wanted to see if I could pull them off without flour for once. Since I use flour in most of my baked goodies, I thought it would be good to have a great cookie recipe that I can bake or share with others that can only eat gluten-free.

    I was certainly skeptical on how they would taste and hold together, but the first try turned out pretty great! I honestly couldn&rsquot believe I hadn&rsquot put any flour in them. We (okay, mostly me) gobbled that first batch up pretty quickly, so I baked them again with a few adjustments to the sweetness and overall flavor.

    And they turned out perfect! I might even venture to say they might be one of my new favorite cookies. I can&rsquot get enough of them! They&rsquore chewy, chocolaty, and have the most delicious flavor and texture from the peanut butter, oats and walnuts. I&rsquom in love!

    And lucky us, I got to bake them again to share with y&rsquoall here on the blog. They&rsquore so easy you can have these warm chocolate chip oatmeal cookies ready to eat in less than 30 minutes.

    I used Ghirardelli 60% chocolate chips in these cookies and would highly recommend them. They have such a rich chocolate flavor and they stay smooth and melty well after the cookies have cooled.

    I hope you get a chance to bake and enjoy these yummy cookies soon. They&rsquore amazing!