Oatmeal chocolate chip cookies

Hello readers! After a short stint of focusing on grad school applications and a few tough classes, it feels wonderful to be blogging again. It’s also awesome to be back in SoCal with family, and what better way to bond with them than to get going on that holiday baking?

As you may or may not know, I have a HUGE sweet tooth–I like to tell myself that chocolate is good for the soul. So naturally, when it comes to baking, I always attempt to make my desserts “healthy”… or at least healthier. I love finding ways to sneak in some whole grains or switch out a saturated fat for something more heart-healthy; however, keeping the integrity of the dessert is important! What’s the point of baking if you don’t come out with a delicious product you can truly enjoy? The goal is to savor every bite with just a little less guilt–with moderation and a balanced diet, there is always room for dessert.

I actually did some baking a few months ago with my roommate, Victoria, and just never had the chance to share my recipe! So, this post is one of my all time favorite: oatmeal chocolate chip cookies. To be honest, the word “monster” should probably somewhere in the title–these cookies are almost a meal. Feel free to alter the size of the cookie, just be sure to lower the cooking time or raise the oven temperature accordingly. As a post-workout treat, they’re perfect! The oatmeal adds both texture and soluble fiber to balance out the white flour and sugar, and there’s no need to add salt if your butter is already salted!

Let’s get started. First, we preheated the oven to 350° F. We then measured out 3/4 cup firmly packed brown sugar, 1/2 cup white sugar, and 1 1/2 sticks (3/4 cup) softened butter.

Tip: if you know you’ll be baking later, leave your butter out for a few hours to soften it. Otherwise, nuke it in the microwave for 15 seconds or so, just until it is soft but not melted.


After we beat together these ingredients with a mixer on the low setting, we added 2 eggs and 1 teaspoon of vanilla and beat the mixture one more time until well combined.


We then added 1 1/2 cups all purpose flour, 1 teaspoon of baking soda, and a good couple shakes of cinnamon! I am a huge fan of cinnamon, but if you’re not into it, go ahead and stick with just 1 teaspoon. You can also add a pinch of salt at this step if you’d like–I omitted it because I thought there was enough savory flavor from the already salted butter.


Then, Victoria gently folded together the ingredients with our lovely wooden spoon from Tufts– what a practical thing to give students at a grad school fair, round of applause for great advertising.

If the mixture seems a bit dry here, add a tablespoon or two of cold milk.

The idea with “folding” versus “mixing” is to protect the air you have just incorporated into the wet ingredients with beating, and also to keep the added flour from forming too much of the protein gluten, which appears upon manipulation with wet ingredients. Over-mixing would make our cookies super tough! Good form Vicky T, good form.


The next step was to fold in 3 cups of rolled oats and 1 full cup of chocolate chips–I sometimes eyeball the chocolate chips and add more depending on how chocolatey I want my cookies to be.


We folded together these ingredients until well-incorporated into a beautiful cookie dough… and then took a few bites. Be careful you leave enough dough to make actual cookies! It’s hard… that dough is scrumptious.


We then scooped the dough onto a small baking sheet (we just didn’t have a normal sized one), keeping the cookies evenly spaced. Each cookie was ~1/4 cup of dough, heaping if you were to use an actual measuring cup.


Finally, we baked the cookies for 12-15 minutes until they were a gorgeous golden brown, and let them cool on the pan for a few minutes before transferring them to a cooling rack.


These cookies lasted approximately two days in our apartment–if that’s not evidence enough for how delicious they are, I don’t know what is.

For a fun holiday twist, try adding crushed candy canes or dried cherries to the mix; just reduce the amount of chocolate chips by about 1/4 cup!


Oatmeal Chocolate Chip Cookies

  • Servings: 12 large cookies
  • Difficulty: easy
  • Print

Monster-sized and delicious, you'd never think these cookies are packed with whole grain oats.

For a twist, try subbing out 1/2 cup chocolate chips for flaked coconut, dried cherries or cranberries, or crushed peppermint candies.


  • 3/4 cup brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 1 1/2 sticks (3/4 cup) salted or unsalted butter, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1-1 1/2 teaspoons cinnamon
  • 1 1/2 cups all purpose flour
  • pinch of salt (if using unsalted butter)
  • 1-2 tablespoons cold milk (if mixture is dry)
  • 3 cups rolled oats
  • 1 cup chocolate chips


  1. Preheat oven to 350 F.
  2. Beat together sugars and softened butter on low until creamy.
  3. Add eggs and vanilla. Beat on low until well combined.
  4. Add baking soda, cinnamon, flour and salt (if using unsalted butter). Fold together until well-combined. Add 1-2 tablespoons cold milk if the mixture is to dry to combine well.
  5. Add oats and chocolate chips, fold together until well-combined.
  6. Scoop cookie dough onto a nonstick baking sheet in mounds about 1/4 cup in size. Space evenly on the tray, there should be about 6 cookies.
  7. Bake cookies 12-15 minutes until golden brown. Let cool on the baking sheet for 2-3 minutes before transferring to a cooling rack.


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