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This Chocolate Chip Oatmeal Cookie Recipe was made famous from the Milk&Cookies Bakery in New York City. It has soft and chewy centers, with crisp edges, and ground oats for the perfect texture.
It’s National Chocolate Chip Cookie Day and we can’t let this day go by without acknowledging this fabulous holiday. I am sharing a chocolate chip oatmeal cookie made with ground oatmeal, which means we are sneaking in the oatmeal!
When I made these chewy oatmeal chocolate chip cookies, my husband went nuts for them. He has asked me over and over again when I am making them again and also why in the world I haven’t posted them yet. Patience, my dear, patience.
The beauty of this recipe is that it is surprising. The ground oatmeal gives it a nice crispy chewy texture that keeps you guessing. It doesn’t outwardly look like a typical oatmeal cookie because it is playing a solid game of hide and seek and winning at it. These chocolate chip oatmeal cookies are climbing the top cookie charts!
Chocolate Chip Oatmeal Cookie Ingredients:
- Butter
- Sugar
- Brown Sugar
- Egg
- Vanilla
- Rolled Oats (ground in a food processor)
- Flour
- Baking Powder
- Baking Soda
- Salt
- Semisweet Chocolate Chunks or Chips
- Semisweet Chocolate Shavings
How to make the BEST Chocolate Chip Oatmeal Cookies:
- Preheat oven to 350 degrees. In a large mixing bowl, cream the butter for 3 minutes to get it light and fluffy. Add the sugars and beat for 2 minutes longer to make it smooth and creamy.
- Add egg. Using a spatula, scrape down the sides of the bowl often to ensure even mixing. Stir in the vanilla.
- Place the oats in a food processor or blender and process until finely ground. This is what helps to create that chewy hearty texture.
- Stir in ground oats, flour, baking powder, baking soda, and salt and make sure not to overmix. Since we want tender cookies, it is important to not overwork the flour (which can create gluten and make tough cookies). Mix just until combined.
- Stir in chocolate chunks, chips, and shavings. Use both chunks and chips, if possible. By chopping up a block of chocolate or a chocolate bar, it creates ribbons of chocolate throughout the cookie. The chips give it structure and are meant to hold their shape while chocolate bars melt more easily.
- If possible, chill the cookie dough for at least 30 minutes, preferably 24-48 hours.
- Roll dough into balls or use small ice cream scoop or cookie scooper.
- Bake for 12-15 minutes. Let cool on cookie sheet for several minutes before removing to wire racks to cool.
What are the best cookie sheets?
I have collected more cookie sheets than I would like to admit and here are some of my favorites —
USA Baking Sheet — this is a light colored baking sheet that bakes evenly.
I also like the 2-pack baking sheets from Costco and the price is right! I always look for light colored baking sheets as the dark baking sheets will draw more heat and the bottoms of cookies may burn more easily.
I also love to use parchment paper sheets for an easy cleanup. They make it so the cookies don’t stick to the pan and clean up is a piece of cake! Less clean-up = happier Mommy.
The Chocolate Chip Oatmeal Cookie Recipe Story:
Now every good cookie starts with a story. These cookies are no different. It was 2011, which was almost five years before starting Modern Honey. If you have read about my health story in my smoothies post, you know that I went on a super strict diet to help with some health issues. I even went gluten-free and dairy-free for a good amount of time. That’s not an easy feat for a baker like myself! I found out the Cooking Channel was on the hunt for the perfect cookie recipe in America. This was a dream contest for me and right up my alley!
I ended up winning the contest for the perfect cookie recipe! They flew me and Dean to New York City to film a segment for a show in the Food Network Studios (you can read about it here). I was ecstatic for the trip and to experience NYC! I couldn’t wait to EAT my way around the city. The only problem was that I was still on a pretty strict diet — no gluten, no dairy. Bye, bye bakeries. I was shooting a show the next afternoon so I had to withstand the temptation for only one more day. I could do it, right? It was all fine and dandy until I watched Dean scarf down two pieces of New York cheese pizza. It was then when I experienced coveting at it’s finest.
Then, it really happened. We stumbled upon this little bakery which I had heard about for a long time called Milk and Cookies. They specialize in cookies, which is basically the way to my heart. I had to go in and see it, smell the cookies, and dream about eating them. I was walking into the den of temptation and was I strong enough to withstand the smell of butter, chocolate, and sugar wrapped into one? Hmm…not sure this was the smartest idea.
I convinced Dean it was totally cool for him to get a cookie or two. He opted for two Milk and Cookies famous chocolate chip cookies sandwiched together with vanilla ice cream in the middle. I wasn’t jealous AT ALL. I literally stood there and took pictures of him eating it. I was vicariously living through him.
So, I made a deal. After filming was all done and on the last day of our trip, I would return and get my very own cookie. This is what kept me going. I tried this NYC legendary cookie and it was chewy, it was crispy, it was chocolate-y, and I loved it! It was well worth the wait. So, when I saw that Milk and Cookies came out with their very own cookbook, you better believe I thumbed through to find the oatmeal chocolate chip cookie recipe. This recipe is an adaption of Milk and Cookies Bakery Classic Chocolate Chip Cookies. I hope I did them justice. You will love this recipe!
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Chocolate Chip Oatmeal Cookies
Equipment
Ingredients
- 3/4 cup Butter softened
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1 Egg
- 2 teaspoons Vanilla
- 1 1/4 cup Old-Fashioned Rolled Oats ground in a food processor
- 1 cup Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Semisweet Chocolate Chunks or Chips
- 1 cup Semisweet Chocolate Shavings
- *Adapted from Milk and Cookies Bakery Classic Chocolate Chip Cookies
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, cream the butter for 3 minutes to get it light and fluffy. Add the sugars and beat for 2 minutes longer to make it smooth and creamy.
- Add egg. Using a spatula, scrape down the sides of the bowl often to ensure even mixing. Stir in the vanilla.
- Place the oats in a food processor and process until finely ground. This is what helps to create that chewy hearty texture.
- Stir in ground oats, flour, baking powder, baking soda, and salt and make sure not to overmix. Since we want tender cookies, it is important to not overwork the flour (which can create gluten and make tough cookies). Mix just until combined.
- Stir in chocolate chunks, chips, and shavings. Use both chunks and chips, if possible. By chopping up a block of chocolate or a chocolate bar, it creates ribbons of chocolate throughout the cookie. The chips give it structure and are meant to hold their shape while chocolate bars melt more easily.
- If possible, chill the cookie dough for at least 30 minutes, preferably 24-48 hours.
- Roll dough into balls or use small ice cream scoop or cookie scooper.
- Bake for 12-15 minutes. Let cool on cookie sheet for several minutes before removing to wire racks to cool.
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you love these Chocolate Chip Oatmeal Cookies! Share them with me on instagram @modern_honey using hashtag #modernhoney. I love to see your creations on your instagram stories too! Happy Baking, my friends!
Thank you. FINALLY a perfectly (light) crispy edge, but chewy in the middle cookie. Past recipes were all fails. I think what’s key here is really grinding the rolled oats up. It makes for a very balanced oat texture that leans more towards a regular chocolate chip cookie (without oats). I used Ghirardelli 60% Cacao Bittersweet Chocolate Chips. They are a little bigger and flatter than regular chips, but if you aren’t into a super sweet cookie, these are SO good. I also used the entire 15 minute bake time. I’m commenting after only making 6 after the half hour chill. The rest will be made tomorrow and I bet they will even taste better!
*Only one suggestion note to your recipe: Be more clear about scoop size. There are many different sized “small” scoops. Maybe be specific to the number and/or add the weight of each dough ball. I made a guess based on your serving size to break the dough up into 16 approximately even parts.
Great recipe! A fun way to mix up a classic choc chip cookie
Mine turned out great. Thanks for the recipe!
Thank you for the recipe! I made half and they turned out great. I weighed my flour and oats out.
Hi there!! I have tried and loved several of your recipes ❤️ So first off thank you!!! And second, I love to roll cookie dough into balls and freeze on a sheet tray then freeze in freezer bags for anytime fresh baked cookies. Do you think I could do that with this one? If so, what temp and time would you bake from frozen ?
These look so good! If I have a bag of oat flour, could I substitute that (measure to measure) instead of grinding up the oats? Thanks.
Hi, can i make these oat cookies with gluten free flour?
Finally!!! The perfect oatmeal chocolate chip cookie! Thank you for not ruining them with cinnamon. We couldn’t wait for the chilled dough and they still turned out just like you said… crispy edges, chewy center. Mmmm.