Apr 07

Really good oatmeal chocolate chip cookies.

Just in time for some weekend baking fun!

Andrew said these cookies were better than the cookie mix we made last week.  SUCCESS! 

I’ve probably told this story a hundred billion times, but here we are again.  Growing up my best friend’s mom would make cookies with half all-purpose flour and half whole wheat flour.  I’m telling you, the whole wheat flour gives cookies more character! And good character is good.  In people and in cookies.

Recommendations for when you make these cookies.

  1. Definitely taste the dough because cookie dough is one of those little joys in life
  2. Definitely use two different kinds of chocolate chips (another pro tip from my best friend’s mom)
  3. Definitely (as per usual) under bake these cookies ever so slightly, so they stay soft even 5 days after ya bake them.

Really good oatmeal chocolate chip cookies.

Yield: makes a dozen cookies


1/2 cup butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
1 1/2 cup oats
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
heaping 1/2 cup chocolate chips (I used a mix of dark and milk chocolate chips...variety! YAY!)


Preheat oven to 350ºF.  In the bowl of an electric mixer, cream together butter, sugar and brown sugar.  Mix in your egg.  Then add in all remaining ingredients, except your chocolate chips, and mix.  Then fold/mix in your chocolate chips.  Roll into a dozen balls and bake for 8 minutes.  Because these cookie end up on the thin side of the cookie spectrum, it's key that you under bake 'em a bit.

^look at the cookies hugging each other.  So sweet!

7 comments on “Really good oatmeal chocolate chip cookies.”

  1. These look great! Have you ever tried making chocolate chip cookies with Ghirardelli chocolate discs? They’re amazing. They make these little pools of chocolate, especially when you slightly underbake, which I like to do too!

  2. These look terrific! And I love how they are “hugging” each other. :)

  3. Hey Kylie, have you ever tried adding a bit of cornstarch to your cookie dough? It makes them extra soft and slightly chewy and I think you’d like them!

  4. My mom swears by half all purpose/half whole wheat for choc chip cookies too! And it’s so true, there’s something about using both that makes cookies more cookie-y. I was thinking up a list of good self-care activities for this weekend and baking (and eating) these cookies is going on the list fo shizzle. 

  5. Made these on Sunday for a BBQ. Won’t know if they are still chewy after five days because we didn’t have any to bring home. They were 👌

  6. These were SOOO good! Recipe came at a perfect time since my roommate had been asking me to make oatmeal choco chip cookies for a couple days and then you happened to post so I had to do it. Only had whole wheat flour on hand and they came out amazing–butter is definitely key to the real cookie flavor. :)

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