Oatmeal Chocolate Chip Cookies

April 15, 2013 — 23 Comments


I love oatmeal cookies. I especially love them when they have chocolate chips in them. This is by far my favorite oatmeal cookie recipe.  It makes cookies that are a little crispy on the edges but nice and chewy on the inside.



Oatmeal Chocolate Chip Cookies


  • 1 cup butter, softened
  • 1 cup light brown sugar, packed
  • 1/4 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 3/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 cups quick oats
  • 1 cup semisweet chocolate chips


  1. Preheat your oven to 325 degrees Fahrenheit. 
  2. In your mixer bowl cream together the butter, brown sugar and white sugar until smooth. Beat the eggs in one at a time, mixing well after each addition. Pour in the vanilla and mix to combine.
  3. In a large bowl whisk together the flour, baking soda and salt. Stir into the egg and sugar mixture until well combined, be careful to not over mix. Mix in the oats and chocolate chips.
  4. Roll spoonfuls of dough in the palms of your hands and place 2 inches apart on an ungreased baking sheet. 
  5. Bake for 12 – 13 minutes until the bottom edges of the cookies turn golden brown. Let the cookies cool on the baking sheets for 5 minutes before moving them to wire racks to cool completely.

*This recipe should work at lower altitudes also, with no adjustments.



23 responses to Oatmeal Chocolate Chip Cookies


    I just moved to Denver and I was wanting to make some oatmeal chocolate chip cookies for my kids. I had a recipe but didn’t want the hassle of trying to adapt it for high altitude. I did a google search and found this recipe and they turned out wonderfully! The only adjustment I made was I replaced 3/4 cup of the AP flour to whole wheat. (I’m always trying to sneak in whole wheat flour whenever I can… lol). Anyhow, love this blog so far and I can’t wait to try the Guinness chocolate cake next! Thanks for a great recipe 🙂


      Hi Camille, I’m so glad to hear your muffins turned out well. What a great idea using the whole wheat flour! I’m so happy that you are enjoying my blog and I really appreciate your comment. If there are any recipes you would like to see posted, please let me know. Thank you!


    I also am new to Denver and have been having a hard time finding good pastry recipes that are moist and delicious. I didn’t change anything about the recipe, but decided to make them into muffins. They taste very good!


    This is my family’s new favorite cookie…thanks for the great recipe!


    We live in Bogota, Colombia, where the altitude is 8500 ft. I have not had good luck w baking here. Do I need to adjust this recipe for the higher altitude?


      Hi Carla, I think the recipe should do well at your altitude, the oats add stability to the dough. If anything, reduce the baking soda by just a pinch. Please let me know how the cookies turn out 🙂 Thank you for visiting my site!


    Great consistency! I always have trouble with my oatmeal cookies turning out flat, almost like oatmeal lace cookies, but these turned out perfect. The only thing I would change is to add 1 tsp of cinnamon and a pinch of nutmeg so they’d taste more like a normal oatmeal cookie.


    I’m going to give these a try, but I was wondering about any adjustments for self rising flour?


      Hi Jole, that’s a good question. I have not tried this recipe with self rising flour but I would recommend eliminating or reducing the baking soda. I would also reduce or eliminate the salt. I hope this helps and your cookies turn out wonderfully 🙂


    I live @ 7300 feet and have been looking for a recipe that works for YEARS! This is magic. I increased flour to two cups and otherwise followed the recipe exactly. No need to chill dough. Thank you!


    I really want to try these and have a ton of old-fashioned oats and steel cut oats in my pantry. Do you think either of these would work in place of the quick oats?


      Hi Stephanie. Old fashioned oats should work really well in this recipe. I am not so sure about the steel cut oats. If they are quick cook steel cut oats they might be alright, I would soak them before adding them to the dough. Regular steel cut oats are probably too thick and hard to result in good cookies though. You might end up with some teeth breakers 🙂 I hope this helps.


        Hi, Michelle. Just wanted to let you know these cookies turned out GREAT with old-fashioned oats! Seriously — it’s a good thing I’m giving some away or I’d be in trouble. As someone mentioned in a previous comment, I also substituted 3/4 cup whole wheat flour for part of the AP flour, which turned out well. Additionally, I split the recipe in two after adding the oats, then I put chocolate chips in one half and raisins in the other half (just because my kids love raisins). I really don’t know which I like better; both the chocolate chip and raisin versions were wonderful! Thanks!


        Hi Stephanie. I’m glad the cookies turned out well. Thank you so much for letting me know. I’ll have to try them with the whole wheat flour 🙂


    I live in Mexico City and this is a miracle. Thanks!


    Yea! These were perfect exactly as written! We’re just about 5,500 ft. When I added about a half cup of chopped pecans to the second half of the batter, the cookies came out more round, still tasted great, I was just surprised at the difference. I threw out all my other oatmeal cookie recipes and starred this one. Thanks!


    My first attempt at making cookies since we moved to Denver. I didn’t have any unsalted butter so used stick margarine. [I know I know but I wanted to bake cookies and didn’t want to get out in the cold.] I wasn’t paying attention and added a whole bag of chocolate chips instead of half. These cookies are awesome. I only baked them 10 minutes and pulled the parchment paper with cookies immediately off of the pan onto the counter as I don’t like really crunchy cookies. They were perfect. Thanks for the recipe. Baking with Altitude has been bookmarked into my favorite of favorites folder.


    These are a perfect high altitude version of the famous “Hillary Clinton” chocolate chip cookies. Since moving to SW Colorado (7500′), I’ve been trying to make them with no luck until now! I used 2 cups of flour and they are wonderful.


    I followed the recipe exactly and these looked nothing like the picture — they stayed as mounded, round cookies. Need more butter? Flatten before you bake them? Another recipe I’ve used pulverizes the oatmeal first — maybe that would help.

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