Ultimate Chocolate Chip Cookies
This recipe for Ultimate Chocolate Chip Cookies makes cookies that are crisp on the outside and chewy on the inside.
What makes these homemade Chocolate Chip Cookies so good?
- The combination of large flake oatmeal and a high proportion of brown sugar produce cookies that are soft and chewy with the right amount of crispness to the edges.
- They are packed with gooey chocolate chips
- It is an easy chocolate chip cookie recipe that uses simple ingredients.
- They freeze great for up to 3 months in an airtight container or freezer bag.
Nothing beats a great homemade cookie fresh out of the oven! Do you have special memories from your childhood of your Mom or Grandma baking cookies? My Mom’s Whipped Shortbread and Cherry Walnut cookies are two of my favorite cookie recipes. Peeking through the oven window eagerly anticipating that first bite of a cookie. This recipe makes about 3 dozen cookies, so if your family doesn’t gobble them up instantly, pack some in an airtight container and freeze them!
If you are looking for the best homemade chocolate chip cookie recipe that is easy to follow and results in chewy chocolate chip cookies from scratch, my step-by-step instructions will show you how.
Tips for making Perfect Chocolate Chip Cookies.
- The butter should be soft (room temperature) not melted. If your butter is too soft cookies will be oily.
- The eggs should also be a room temperature.
- Cream butter and sugars for 2-3 minutes until fluffy before adding eggs.
- I use a spring-loaded scoop to make cookies that are uniformly sized.
- Line cookie sheets with parchment paper. This helps cookies from getting too browned on the bottom and sticking.
- Do not overbake, cookies will continue to bake a bit after they are taken out of the oven.
- Leave the cookies to cool on cookie sheet slightly before transferring to avoid them breaking apart.
Favorite made-from-scratch cookie recipes
Satisfy your sweet tooth with some of my best ever cookie recipes.
Ultimate Chocolate Chip Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 3 cups large flake oatmeal not instant cook type
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup butter room temperature
- 1 cup brown sugar firmly packed
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 350º. Line cookie sheets with parchment paper.
- In bowl mix together flour, oatmeal, baking soda, salt and cinnamon. Set aside.
- Using standing mixer or electric mixer on medium speed cream butter until light and fluffy. About 2 minutes.
- Add sugars and beat until combined, about another 2 minutes.
- Add eggs and vanilla, mix until combined.
- Turn mixer to low speed then gradually add flour mixture. Mix just until combined.
- Stir in chocolate chips.
- Using ice-cream scoop place cookie dough on baking sheets about 2 inches apart.
- Bake for about 12-14 minutes until cookies are lightly browned. Allow to cool slightly on baking sheet before transferring to cooling rack.
Notes
Nutrition
They look scrumptious!
I am finishing up with making these as I type. They are delicious!! I made mine smaller than the recipe recommends, but still a good size cookie. Got 4 doz. I could eat these for breakfast with all the oatmeal 😉 Well heck, I could eat these anytime. I put extra choc chips in. Next time I’ll put less choc and add some walnuts and/or pecans.
Wonderful Debbie, thanks for taking the time to comment 🙂
I do not see where the temp should oven be set to
Hi Kathy, its 350º 1st line of recipe instructions. Hope you enjoy the recipe.
Very good recipe, I used 4 egg whites and added rasins. Turned out very good
thank you Jody, love the addition of raisins.
love the texture of these! chewy but still soft in the middle. might be my families new choco chip recipe thanks!!!!!!
thank you Sandy, my family loves them as well. They don’t last long.
When the recipe calls for “flaked” oatmeal, and not instant, do you mean whole rolled oats, steel cut oats? What kind specifically?
Hi Amanda, I use whole rolled oats, not steel cut oats. I buy large flake oatmeal.
I have made these cookies and the whole family says they are delicious. I used a baking stone at first instead of using parchment paper on a cookie sheet. I quickly learned that the cookies fell apart rather quickly by using the wrong thing to bake them on. Once I switched to using parchment on a regular cookie sheet, the cookies came out perfectly. The recipe is perfect!
Baking is always finicky, so glad you tried methods and enjoyed the cookies 🙂
Hello, Do these freeze well?
Thank you
Yes they do Lissette,
My chocolate chip cookies come out tasting like a busicuit. What am I doing wrong?
Hi Colleen, I’ve never had the cookies taste like biscuits, so I’m unsure of what would have went wrong for you.
This is a very similar recipe I was given years ago for Mrs. Fields chocolate chip cookies! Only you grind the oatmeal into a flour with the steel blade of a food processor. The oatmeal does deliver a different flavor. This is a good recipe, but sure your use rolled oats and not steel cut.
I made cookies with the ‘Coach’s Oats” once and don’t ever do that, even though it has a recipe on the bag. Total disaster!
I made these yesterday. So ridiculously delicious. I’ve found my new favorite cookies. Thanks for great recipe.
thank you Yinka
i made these and am wondering why mine came out flat as a pancake ? any thoughts why this happened ?
Hi Kristin, my 1st guess is either too much butter or too little flour or oats.
Can these be made into bars. That would be great for party size events.
Hey Kathy, I don’t think this recipe would work as a a bar.
I was looking for a good oatmeal chocolate chip cookie recipe and came across this one. Really appreciate the recommendations of using room temperature butter and eggs. I used peanut butter milk chocolate chips and the cookies were delicious! My husband likes crispy cookies so I just let some brown a bit more and he was happy. The rest of the cookies I took out as recommended and my daughter was happy. I like them either way. Great recipe … will definitely make again!
Thank you so much Merry Ellen!
Can these be made into a cake chocolate chips for a art palette that I need to make .Thanks!!
Hi Martha, I’m not sure what you mean. It won’t bake up like cake, just a very large cookie
Can you use almond flour or coconut flour for oatmeal and oatmeal choc chip cookies?
You can Charleene, but the measurements will differ. I have not tested any alternative flours with this recipe though.
do you use salted or unsalted butter?
I have made these a few times now, and have changed it up a couple times with the add-ins with things like dried cherries or craisins, salted peanuts, and even caramel chips and pretzels, this is the best ‘base’ biscuit I’ve tried. I leave some in the oven for shorter time and some for longer as I have two camps in my house (gooey chewy and crispy) but the result is the same – happiness!
That is great Tracy, can not beat a chocolate chip cookie!