Chocolate Chip Oatmeal Cookies

I’ve given out this recipe dozens of times over the years.  Chocolate Chip Oatmeal Cookies are quite possibly the perfect cookie.  They’re our default house cookies, and I can’t even imagine how many hundreds (thousands?) of them my girls have eaten.

In addition to being easy to make and a perennial fan favorite, Chocolate Chip Oatmeal Cookies are actually pretty nutritious.  They’re also really forgiving.  You can add anything your family will let you get away with.  I always add wheat germ, I sometimes replace some of the butter with coconut oil, I’ve even managed to add chia seeds and no one noticed.  Don’t tell anyone, but sometimes we’ve had Chocolate Chip Oatmeal Cookies with breakfast.

Chocolate Chip Oatmeal Cookies come together quickly in one bowl.  You don’t have to remember to set butter out to soften.  You mix it all up with a sturdy wooden spoon–using an electric mixer actually ruins the bumpy, chewy texture.

I play with the recipe sometimes.  Princess Persnickety prefers her cookies without nuts.  (Hence the nutless photos here.)  My dad has his own version named after him.  For MacMac’s Butterscotch Oatmeal Cookies we swap butterscotch chips for chocolate chips, throw in a few toffee bits, toast the pecans, and add coconut.  Those are awesome!  Dark chocolate chunks with dried cherries and crushed almonds make another delightful version.  They’re fancy and very tasty.  I’m planning a dark chocolate, coconut, and macadamia nut version soon.  

Oh, and a little flaky salt to finish never hurts.

Print Recipe

5 from 1 vote

Chocolate Chip Oatmeal Cookies

Ingredients

• 1½ cups flour
• 1 t. cinnamon
• ½ t. baking soda
• ½ t. salt
• 1 egg, lightly beaten
• 1 cup sugar
• 1 stick butter, melted
• 1 T. mollasses
• ¼ cup milk
• 1¾ cup old-fashioned oats
• 1 cup semi-sweet chocolate chips
• ½ cup other add-ins: chopped pecans, coconut, wheat germ, dried cherries, etc . . .

Instructions

• Preheat the oven to 350°. Cover a cookie sheet with parchment paper.
• Whisk together flour, cinnamon, baking soda, and salt.
• Add egg, sugar, melted butter, molassas, and milk to the same bowl. Combine thoroughly using a wooden spoon. Add the oats and mix well. Dough will be stiff. Fold in choclolate chips and anything else you're adding.
• Drop heaping tablespoonsful of dough on the cookie sheet, spacing them a couple of inched apart. Bake for 13 minutes, or just until you begin to see a little browning around the edges. Cool completely before storing in an airtight container. These cookies freeze beautifully.