Chocolate Chip Oatmeal Cookies (Recipe Review)


Finally, it is summertime! I have been done with studies for awhile. Catching up on baking, er blogging! With school done, my significant other and I went to get ice cream at a local late-night shop. They serve their ice cream sundaes with two Famous Amos-like chocolate chip cookies.

Somehow ended up with extra cookies, is that ever a bad thing though?

The cookies sparked up a conversation about favorite cookie recipes. This chocolate chip oatmeal cookie recipe came to mind. I went through a phase where all I baked was variations of chocolate chip oatmeal cookies. Some times there were nuts or raisins, but the base was always the same. The recipe from Sally's Baking Addiction is my favorite for chocolate chip oatmeal cookies, pretty easy to add nuts and raisins if desired. The only semi-significant change that I did was the order of the steps. From my experience, combining the dry ingredients first is better so the butter and egg mixture doesn't sit too long. I am pretty slow and meticulous about measuring everything, so that could just be me. The original recipe in italics & my notes/adaptations in regular text.

Chocolate Chip Oatmeal Cookies - Recipe from Sally's Baking Addiction


1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar 
1 large Eggland's Best egg, at room temperature
2 teaspoons vanilla extract
1 Tablespoon (20g) dark molasses I added an extra 20g of brown sugar instead.
1 and 2/3 cups (140g) old-fashioned whole rolled oats
1 cup (125g) all-purpose flour, careful not to overmeasure
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 and 1/2 cups chopped bittersweet or semi-sweet chocolate (or chocolate chips/chunks) Used Guittard semi-sweet chocolate chips, they're amazing


1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and brown sugar together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.

I did this step after the first part of step 2. I hand-creamed the butter and sugar with a whisk until smooth. Whisked in the egg and vanilla. Used a little spatula to scrape down the sides and bottom of bowl.

2. In a separate bowl, toss the oats, flour, cinnamon, baking soda, and salt together. Add to the wet ingredients and mix on low until combined. Fold in the chopped chocolate. Chill the dough for at least 30-60 minutes in the refrigerator.

I did the first part of this step then step one then combined the wet and dry mixtures. Better to have the flour mixture sit while you cream the butter and sugar. I used a spatula to fold the chocolate chips into the dough. I put the dough in a bowl with plastic wrap touching(don't want it to dry out). Let the dough chill overnight in the fridge.

3. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats.

I used parchment paper on my AirBake baking sheet. Easy cleanup!

4. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10-11 minutes until very lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

5. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

This recipe is really easy to follow and flexible. Could add nuts and raisins if you'd like. In addition, you can keep the cookie dough in the freezer for whenever the need for cookies comes up. Made a batch for my classmates. They loved them!
Nutritional Information:
40 servings. Serving size is 1 cookie.
Calories: 89 • Fat: 4 g • Protein: 1 g • Carb: 12 g • Fiber: 0 g • Sugar: 8 g • Sodium: 32 mg

Do you have a favorite cookie to make or eat, most likely both? Let me know in the comments below!

~ Meli♡


  1. Hey Meli,

    This recipe gonna be yummy :)

    Thanks for sharing this recipe, I would love to serve it.

    Thanks for visiting my blog "".


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