Chocolate Chip Oatmeal Cookies

I was asked recently for my Chocolate Chip Oatmeal cookie recipe, and decided that instead of typing it out and sending it via private message, I would just throw it up here on my blog for everyone. This way, it can easily be printed.

When my kids were small and still at home, I always doubled this recipe, and it makes a huge amount – almost a full gallon ice cream bucket – so using my KitchenAid stand mixer is a must. (This is the KitchenAid Mixer I personally have, and I love it!)

The dough is very thick and heavy, and I don’t think a hand mixer would be able to handle it! So, if you don’t have a KitchenAid or a good food processor, I would try the single batch recipe first, to see how your mixer does.

I came up with this recipe probably close to 20 years ago, and have been using it ever since. It has always been a family favorite, and has never let me down. I hope you enjoy it!


Tori's Chocolate Chip Oatmeal Cookies

Tori's Chocolate Chip Oatmeal Cookies


  • 1 C. butter
  • 1 C. white sugar
  • 1 C. firmly packed light brown sugar
  • 1 TBSP vanilla
  • 2 eggs
  • 1 TBSP baking soda
  • ½ TBSP salt
  • 1 TBSP baking powder
  • 2 C. flour
  • 2 ½ C. rolled oats
  • 2 C. chocolate chips
  • 1 ½ C. chopped nuts (whichever nuts you prefer!)


  • Grind oatmeal in blender until it is the consistency of flour. (I use my little Ninja, and it works great!)
  • Mix flour, oatmeal, baking soda, salt, and baking powder together with a whisk in a large bowl, and set aside.
  • Cream together butter and sugars until fluffy.
  • Add in vanilla and eggs, and cream well.
  • Add in flour/oatmeal mixture, a cup at a time until well blended.
  • Stir in chocolate chips and nuts. (I usually do this part by hand)
  • Line a cookie sheet with parchment paper.
  • Use an ice cream scoop, and place cookie dough scoops about 2-3 inches apart until your sheet is full.
  • Bake at 350° for 15-16 minutes. Everyone's oven is different, so just keep an eye on them.


If baking smaller cookies, adjust your baking time down. Smaller cookies would probably take about 12-13 minutes.

If you decide to freeze any of the cookie dough, these are the two best ways I have found to store it for future use.

  1. Roll into a log shape, wrap once in parchment paper, and then double wrap with plastic wrap. >OR<
  2. Use the ice cream scoop as usual, place onto a clean cookie sheet, then pop into the freezer. Once they are frozen fairly well (about an hour), you can then take them off the pan and put them into Ziploc bags so they are ready to go!

Happy baking!

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  • Reply
    Wanda Tumlin
    June 13, 2018 at 12:09 pm

    Ladies, they are delicious.

    • Reply
      June 13, 2018 at 2:14 pm

      Glad you liked them!

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