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If there is one thing my mom can make, and make really good, it’s cookies. Today I have Mom’s Simple Oatmeal Chocolate Chip Cookies for you… They are the Best Oatmeal Chocolate Cookies Around!
She makes them one hundred times better than I could ever make them. I am positive it is because of the love she puts into every single individual cookie. Cheesy? Yes, but it is true. She takes the time to hand place the chocolate chips just to make sure every cookie has an acceptable amount. And while she can burn a loaf of bread like nothing, she never burns her cookies. Ok well, almost never. This is my mom we are talking about.
I am pretty sure that all six of my siblings would agree that mom is the very best cookie maker. And yeah, I am aware of the fact that a lot of kids probably feel this way about their moms. I get it, mom’s food just always tastes better.
BUT these cookies ARE better. I have never seen an oatmeal cookie recipe like it.
I actually was not planning on talking about these cookies today, but ever since this post I have had a ton of requests for the recipe. So when I when I woke up to a good foot and half of snow yesterday morning (no seriously that is no exaggeration and now it is over two feet with another foot expected!), I knew it was a cookie baking kind of day.
I mean, I even had these really crazy milkshakes all ready to go for today, but cookies just seemed like a better idea. For one, they are warm and that right there just sounds way better to me right now.
In full disclosure this is not really mom’s recipe. Her high school friend Lora gave her the recipe a long while back and she has been making them for us since she was nineteen. <– Yup, my mom was one of those teenage moms, but I am happy to say that my parents beat the statics and have been together since my mom was fifteen. That is so crazy.
Oh, and by the time my mom was twenty she had two kids, a husband and was still going to school full-time. Can not even imagine how she did it, but she did and she still managed to make a new batch of cookies every other day. And I do mean every other day. Chocolate freaks over here.
If you know my parents than you know they have a system when it comes to getting food on the table. Dad does dinner, mom does dessert. It worked for them and for us kids, thankfully (if mom had her way we would have been eating angel hair pasta with butter and salt every single night).
So that is how it worked, but ever since I started the blog there has been endless amounts of desserts around at pretty much all times. Oatmeal cookies have sadly become a thing of the past. This is the down fall of always having to try new desserts, you never get to make the ones you love twice.
Except for yesterday of course.
I gotta say, it felt good just to make an old and trusty recipe. One that I knew was going to turn out and not explode in my oven leaving me with a mess that I would probably have just left there and let burn away instead of actually cleaning the oven. Yeah, I do that all the time which is probably why all ovens hate me.
This is a recipe that never fails. Never, ever, ever fails. No matter where I am or at what elevation (trust me, elevation can be a pain in the butt) and no mater what oven I use, it always works. You can make them into cookie bars and even make them a tinsy bit healthier like I did here. Either way they will turn out delicious. The bars tend to be a little more crumbly than the cookies, but it does not matter. The texture is always spot on. Ok, well I mean, you shouldn’t over bake them. Under bake them? Sure, that is good (love an under baked cookie). But just do not over bake them. Any over baked cookie is not good and while I do think these are magic, they do not have super powers that can make an over baked cookie taste good.
That would pretty cool if they did though, right?
I know that it is Friday and baking may be the last thing on your mind. Trust me, I know the feeling and the couch is so calling my name, but these cookies need to be made today. Especially if it is cold and snowing like it is here. Every time I glance outside, the snow just gets higher and higher. All the more reason to stay inside and bake cookies if you ask me.
Plus, these are the most no-fuss, homemade, from scratch cookies you will ever encounter. Dump all the ingredients (minus the chocolate chips) into one bowl all at once. Beat them together and then stir in the chocolate chips. Use your hands to squeeze the dough into balls, bake and ten minutes later you will have the most amazing oatmeal chocolate chip cookies ever. No chilling, not weird ingredients and barely any time spent to make them.
Honestly, you could not pick a better thing to make today other than my Mom’s Simple Oatmeal Chocolate Chip Cookies.
Ok, well you could make them for Super Bowl Sunday too. Or better yet just do both. Yes, do both!
The Best Oatmeal Chocolate Chip Cookies Around.
Servings: 27 OF THE BEST OATMEAL CHOCOLATE CHIP COOKIES
Calories Per Serving: 260 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 1/2 cups old fashioned oats
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup canola oil use a little more if dough seems is too dry
- 2 large eggs
- 4 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips or chocolate chunks + more if desired
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with a silpat or parchment paper.
- In a large mixing bowl or bowl of a stand mixer add the oatmeal, flour, sugar, brown sugar, baking soda, salt, canola oil, eggs and vanilla, beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chips.
- Using your hands clump together a tablespoon of dough. Use you hands to really squeeze the dough into a ball. If the mixture is not holding add 1 tablespoon more of oil. Place on prepared baking sheet. If your balls are a little crumbly do not worry, they will come together while baking. Repeat with remaining dough.
- Bake for 10 -12 minutes or until set and golden. These are best right out of the oven, so eat up!
Oh, and a lot of times I swap the chocolate chips for chocolate chunks… just because I can… and they rule.
Overall I would say they were okay. I would make them again. Next time I might try avocado oil instead of vegetable oil. I used my fancy new dough blade to mix my cookie dough so that worked the oil through well. I just didn’t love the ending texture of the cookies! But they still tasted pretty good. I appreciate that these are low in cholesterol due to using vegetable oil instead of butter so when I want cookies but want to be healthy-ish I’ll make these!
Hi Christa,
Thanks so much for giving the recipe a try, sorry to hear they weren’t enjoyed. xTieghan
ONE OF THE BEST COOKIES! I have made this twice in my stand mixer and they turn out perfect every time. I do have to bake them for about 7-10min longer than recommended and I may try using only 3/4 cup oil next time and see how those do. Otherwise, they come together perfectly with a cookie scoop! Just delish and 100% putting this recipe in my holiday recipe book!
Thanks Tieghan!
Hey Hayley,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
How about substituting whole wheat pastry flour?
Hi there! That should work just fine 🙂 xTieghan
Love them! So easy and delicious. ❤️
Hey Andrea,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
The cup of oil made my dough so wet and oily i followed exactly hopping baking will dry them out
Hey there,
Please let me know the results, they should be totally fine if you followed the recipe as is:) xTieghan
I don’t know if I’m missing something but these did not turn out good. I re-read the recipe and measurements, and I followed it to the T, and I simply do not like the cookies. I thought I wanted fewer chocolate chips but after they baked and I tasted them I wanted more because that was the only good part. The cookie part itself lacked flavor and was VERY crunchy. Granted, I over-baked the first batch, but the second batch was slightly under-baked and I still don’t think they turned out good – dry & crumbly not but in a good way. The only-oil thing just did not work for me.
Hey Shannon,
So sorry you did not enjoy the recipe, thanks for trying them out! xTieghan
Any chance I can use butter instead of oil?
Hey Shannon,
Sure, butter will also work here. I hope you love this recipe, please let me know if you give it a try! xTieghan
honestly the best cookies I’ve ever made. I’ve had several people ask me for the recipe.
Can the dough be portioned off and frozen? Sometimes I just want a cookie with no prep.
Hey Chelsea,
Awesome! I am delighted to hear that this recipe was enjoyed, thanks a lot for making it. Yes, you can totally freeze the dough. Have the best week! xTieghan
I made the recipe exactly as stated and they stayed round. Hmmmm I normally love half baked harvest recipes
Hey Pam,
So sorry to hear this. Did you try banging the baking sheet on the counter while baking? Please let me know how I can help for next time! xTieghan
Absolutely LOVE this recipe – have baked them 3 times in the last 3 weeks and everyone I’ve shared them with have raved about them. So easy and so delicious. Have been doing half choc chips and half chunks, which works out perfectly. Thank you to you and your mum for sharing!
Hey Christine,
Happy Friday! I am so glad that you enjoyed this recipe, thanks so much for giving it a try! xxTieghan
Tried this recipe today and thought it was very good. I added cinnamon and forgot to put in vanilla but can’t imagine the vanilla would have added that much to the flavor. Will try this again using quick cooking oats as my husband prefers a softer cookie even though he did like this one. Good job.
Hey Opal,
Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan
These are delicious. I make a few standard high altitude changes:
I reduce the oil by 2 tablespoons and add 1 tablespoon of water. No problems w oily dough or it not coming together. I also use 1.5 C of chocolate chips instead of 2 full cups.
Hey Irene,
I am so glad this recipe was enjoyed, thanks a lot for giving it a try! Thanks for sharing what worked best for you! Happy Sunday! xTieghan
I adore these cookies and make them ALL the time. My boyfriend is obsessed, and overall, just wow. Good job. This is the best cookie recipe of all time! I’ve been making them for years!
Hey Riley,
So so glad this recipe was enjoyed, thanks a lot for giving it a try!! xxTieghan
These are an absolute nightmare! I was super excited to try these, my 3rd recipe from the books. First, I had a puddle of oil in the bottom of my bowl. My hands were drenched in oil. So oily I have to toss out a bunch of chocolate chips because they wouldn’t even stick to the dough. Can’t even comprehend how it could state people might need to add even more. Then, baked my first batch for 15 minutes at the minimum time the book suggests. Only to find the website says 10-12. First batch was totally burnt! This has been a total waste of ingredients, really disappointed.
Hey Jessica,
So sorry you had issues with this recipe, was there anything you may have adjusted? Let me know how I can help! xTieghan
ahh I’ve had that problem when I mis-measure things, and sometimes baked goods just don’t come out right, that’s frustrating. But you should try to make them again, they’re amazing when they come out right 😉
Hi Tiegan! If I don’t have canola oil, would coconut oil work the same?
Hey Amy,
Yes, coconut oil would work well for you. I hope you love the recipe, please let me know how they turn out! xTieghan