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Crispy Oatmeal Chocolate Chip Cookies
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149 Reviews
MLHE
February 14, 2023
New favorite chocolate chip cookie...these might be what the angels eat (if there is a lack of angel food cake over there)!
lrm
September 4, 2021
Too much salt!! I accidentally used sea salt and had to throw them away. Even with kosher salt, this seems like a ton of salt. Beware!
claireinaustin
September 14, 2021
I've made these many times and never had them be too salty. You may want to consider switching to a different kind of salt , or just cutting back. For a recipe that makes this many cookies 1 tsp of salt is not excessive.
Heather
May 14, 2021
Hi!
I'm about to make this recipe to satisfy a sweet tooth that was not sated by a packet of stale Pocky. However, I really wish that this recipe included ingredient measurements by weight as well as cups. I'm a slapdash type of baker, and have found that being able to measure by weight produces a more consistent result.
I'm about to make this recipe to satisfy a sweet tooth that was not sated by a packet of stale Pocky. However, I really wish that this recipe included ingredient measurements by weight as well as cups. I'm a slapdash type of baker, and have found that being able to measure by weight produces a more consistent result.
Samantha M.
May 7, 2021
Perfect, perfect recipe. Crispy on the outside, tender on the inside. My go-to cookie recipe for my college kid's care packages.
Kaede S.
September 20, 2020
It was a hit! I sympathize with readers who are sensitive to sugar. I reduced the brown sugar by about 1/4 cup and added just enough Whole Foods dark chocolate chunks so that each cookie had 2 chunks. It was plenty sweet. Also, Merrill's instruction to flatten the cookies is important. I didn't flatten my first batch of cookies and they weren't spreading. I pulled them out mid-bake and flattened them a bit...much better!
Kaede S.
September 20, 2020
It was a hit! I sympathize with readers who are sensitive to sugar. I reduced the brown sugar by about 1/4 cup and added just enough Whole Foods dark chocolate chunks so that each cookie had 2 chunks. It was plenty sweet. Also, Merrill's instruction to flatten the cookies is important. I didn't flatten my first batch of cookies and they weren't spreading. I pulled them out mid-bake and flattened them a bit...much better!
Jess O.
August 21, 2020
I baked these today and must say I'm very happy with the results. My partner loves Anzac and Choc chip cookies and was stoked with this combination of the two! Had some rave reviews from the hungry midwives at work too!
I followed the recipe, however found I needed to use my electric mixer to incorporate the oats and choc chips properly (the dough was a bit tough to do so by hand).
I also made mine a little bigger (ending up with approx 3 dozen) and baked in 3 batches for:
13 mins -soft and chewy
15 mins: slightly crisper and chewy
17 mins: crispy outer edges, chewy centre.
I will definitely be making these again :)
I followed the recipe, however found I needed to use my electric mixer to incorporate the oats and choc chips properly (the dough was a bit tough to do so by hand).
I also made mine a little bigger (ending up with approx 3 dozen) and baked in 3 batches for:
13 mins -soft and chewy
15 mins: slightly crisper and chewy
17 mins: crispy outer edges, chewy centre.
I will definitely be making these again :)
Dia S.
August 9, 2020
I was taught to say only nice things or nothing at all. But that doesn’t help when reviewing a recipe. This cookie disappointed. Even though I skimped on the sugar, I found the cookies too sweet and the flavors muddied. The dough was crumbly and hard to work with. Sorry, not a keeper for us.
Lily
August 5, 2020
I actually wasn't expecting much, but these turned out to be some of the best cookies I've ever made - maybe even the best of all! Also, I appreciate that they don't have as much sugar as a lot of cookie recipes, and yet they taste just right and are nice and crispy but still chewy. Thank you!
Lily
August 5, 2020
I actually wasn't expecting much, but these turned out to be some of the best cookies I've ever made - maybe even the best of all! Also, I like that they don't have as much sugar as a lot of chocolate chip cookie recipes, and yet they taste just right and are nice and crispy but still chewy. Thank you!
Lily
August 5, 2020
I actually wasn't expecting much, but these turned out to be some of the best cookies I've ever made - maybe even the best of all! Also, I like that they don't have as much sugar as a lot of chocolate chip cookie recipes, and yet they taste just right and are nice and crispy but still chewy. Thank you!
mangochocolate
May 3, 2020
One of the best cookies I’ve ever made/eaten! During covid-19 time we had no white flour so I used whole wheat flour. I made half the recipe and kept one full egg. Followed recipe exactly otherwise. The whole wheat flour with the spices and oats and chocolate tasted amazing!!! Thank you for posting this recipe.
annette
April 28, 2020
I was so excited about making these cookies yesterday (Sunday)....being cooped up in the middle of this COVID 19 pandemic, I was looking forward to a new cookie experience. It was a total miss for me....I found the cookie way too sweet, not crispy (I had to actually double bake it like biscotti to get it crispy)....but the biggest "miss" for me was the taste. The cinnamon-nutmeg-allspice blend tasted muddy and "foreign" to me. I guess I am a traditional gal when it comes to cookies. ....btw I have loved Merrill's other recipe submissions...but not this cookie recipe.
Jen H.
March 16, 2020
This is my favorite chocolate chip cookie recipe (second in line is Ben and Jerry's original scoop shop cookie recipe, but those don't have oats in them so it's really a different category). The spices and the oats make this cookie taste nostalgic, and the amount of butter... well, you can taste it, and you won't be mad about it. Simply delicious.
Aja A.
November 26, 2019
Made these cookies for the 4th time yesterday and brought in to work for my team. As always, they never disappoint! This is my go-to cookie recipe for the season and I'll be making again for the holiday swap. Just smelling the warm spices puts me in the mood for the holidays!
cgtroutt
September 16, 2019
I made a few small tweaks to this recipe and they came out PERFECT!! soooo good. Flavor and texture are both divine, some of the best cookies I've ever made. Here are my tweaks:
1. Mixed by hand (no mixer)
2. White whole wheat flour
3. Little bit less sugar, and I used all cane sugar (no brown sugar)
4. Didn't have the spices called for so I used cinnamon and cardamom - YUM!
5. At the end I felt the dough was a bit dry so I added a bit of oily almond butter (poured straight off the top of the jar without mixing so there was plenty of oil)
Perfection!!
1. Mixed by hand (no mixer)
2. White whole wheat flour
3. Little bit less sugar, and I used all cane sugar (no brown sugar)
4. Didn't have the spices called for so I used cinnamon and cardamom - YUM!
5. At the end I felt the dough was a bit dry so I added a bit of oily almond butter (poured straight off the top of the jar without mixing so there was plenty of oil)
Perfection!!
RosemaryWard
February 20, 2019
I'm going to bake these today. Read all the reviews and no one mentioned subbing in gluten free flour. I do this often in other recipes but I was wondering if anyone has any experience with these cookies. Maybe I'll make a half batch of each?
ctgal
September 4, 2020
Did you, and how did they come out, if you did? I will sometimes sub with gluten free flour, but I'm a little worried about doing it with cookies. Anyone else try it?
nancyn
August 1, 2018
These are THE BEST!! I am super picky about my oatmeal cookies and these are the best combo of crispy and soft on the inside (I use raisins instead of choc chips though). These will be on permanent rotation at my house!
Divya
May 10, 2018
hii, can this recipe be made using only honey....really trying to cut back on the sugar..??
gabby
July 16, 2017
Added one tablespoon molasses per comments -- good addition! And about 1/2? Maybe more chopped candied orange peel. Flatter cookies will be crispier. Don't bother with parchment unless you like using parchment.
Stephanie B.
March 25, 2017
These were a hit. First of all, what an simple recipe! Banged these out quickly, and they were crispy on the edges and chewy in the middle just like I was hoping. I brought some into lab the next day and everyone loved them. This was over a month ago and one of my lab members still tells me they were perfect, and I should feel free bring in more.
Kerry G.
February 19, 2017
The cookie critic in the house was adamant we keep this recipe in the rotation. I did my lazy cheat of just melting the butter in the microwave and mixing sugar, egg, vanilla into that (so I didn't need to get my heavy mixer out). Also used 1/2 chic chips, 1/2 raisins.
Becky
November 9, 2016
I've made these multiple times and they will always be in my cookie rotation. I let the dough sit in the fridge for at least an hour before shaping them into golf ball sized balls. I don't find they spread out too much so I flatten them with my hands after rolling them. I cook at suggested heat for a total of 8.5-9 mins, rotating half-way through and adding some Maldon salt at the halfway point. Also I find these cookies even better after a day or so as the spices really shine. I have frozen pre shaped balls and baked, adding on an extra min.
maclover
January 23, 2016
I froze half of this dough in a log wrapped in wax paper. When I was ready for more cookies, I let the dough log thaw for about 40 minutes, then started rolling it into little balls and baked as instructed. These cookies took maybe an extra minute or so, but they turned out great from frozen dough! Crispy on the bottom and chewy in the middle.
sam
December 6, 2015
I hope via your blog of cookies enthusiasts that I may find the secret ingredient in a oatmeal cookies that I tasted from a B&B in Sedona, AZ, behind the lodge there was a hiking path leading to a ledge that gave the view of the whole city below. The cookies was about 4 in in diameter, and it had a special spice or fragrant that both my wife and I thought it was out of this world, but the lodge owner would not disclose the recipe. I hope someone among you have tasted that cookies and gave me some idea what spices would that be. It was definitely non the of common spices used general cooking, I am sure it was not nutmeg, cardamom, five spice, Mexican vanilla bean, coconut extract or Vietnamese Pandan leaves, which may be a good candidate. Thanks.
erin
February 16, 2017
Hi Sam - perhaps it was star anise? Whenever I've had a really good, can't-put-your-finger-on-it panettone it's included star anise so perhaps that's a universal secret ingredient?
Sandra M.
April 21, 2017
Try molasses...I add it to all my cookies doughs that have oatmeal in them and people always ask about "that fabulous flavor"... I generally add about a tablespoon...
Manhattan T.
August 14, 2015
The NY Times had a great article several years ago about making cookie dough early and allowing it to chill in the fridge overnight, but it also addressed the freezing question (and it's good news): http://www.nytimes.com/2008/07/09/dining/09chip.html?pagewanted=all&_r=0
Eva V.
August 14, 2015
Thanks very much for the article, what an interesting read! But it doesn't mention freezing, just cooling in the fridge for up to 36 hours. Although I'm confident that freezing could have the same effect!
Manhattan T.
August 17, 2015
Sorry, I could've sworn that was the right article. At any rate a) it WAS an interesting read, wasn't it? (I went back and re-read it;-) and b) whichever article it was that I DID have floating around in my head said that almost without exception cookie dough could be frozen to great effect. There will no doubt be some exceptions that someone can point out here; please don't, as all the dough I've frozen has worked just great. I even froze an unbaked berry cobbler -- with great results -- over the weekend. Freeze-y is easy!
Eva V.
August 14, 2015
Has anyone tried freezing the dough? Id love to be able to make a batch on a moment's notice!
Eva V.
August 14, 2015
Excellent, that's great news Crispy! I've fot a lot of baking and cooking plans this weekend, can't wait to taste and share the results!
Crispy
August 14, 2015
They won't last long! I cut back on the chocolate chips by about 1/2-1/3 and add currants and chopped walnuts. I roll and freeze in parchment paper (then put in a ziploc). I'll cut off a few at a time for my husband and I as a treat!
Eva V.
August 15, 2015
I'm sure they'll be gone in a heartbeat! By freezing a couple of batches with different ingredients I can make sure my friends with various allergies don't feel left out. If they're as good as I suspect they are I might make them for the office bake sale too.
Paige A.
July 28, 2015
Just used your recipe and by far, the best oatmeal cookies I've ever made. Thank you!!
LLcsf
July 28, 2015
Thank you for the recipe! Perhaps it's because I haven't baked cookies in a while, and then there's the fact that one can't go very wrong with 2 sticks of butter....but apparently, these are everyone's new favorite cookie! Received lots of praise. I substituted half the flour with whole wheat pastry flour and also added chopped toasted pecans.
MaryDD
March 25, 2015
These are my new favorite! When i first went to make them i only had 2 cups of rolled oats so i added a cup of dried cranberries and i had half chocolate chips and half chocolate chunks. I was also skeptical after only 10 mins but DO take them out! Even if the top looks a bit wet. Once they have a chance to set out of the oven they are AMAZING. I left some in the oven a bit longer at first and they get pretty crunchy.
gabby
February 5, 2015
Nice and crispy. We don't have quick cooking oats, just regular get your fiber on oats. Mixed white and semi chips, added pecans. Following another comment and putting half the dough away because we have three dozen already made. Smalls are thrilled.
Louise B.
October 19, 2014
Whole family love these! I ran out of dark choc chips so used one cup of those plus one cup of sultanas.
Rick
July 20, 2014
Spice mix was excellent. I replaced some of the butter with coconut oil and added some shredded coconut. Came out beautifully after 10-12 minutes.
Jef
May 22, 2014
Just made these and they are wonderful. I did make a few adjustments to my liking… I substituted half the flour with whole wheat pastry flour. I added 1 tbs barley malt power and omitted the allspice and nutmeg. They have a wonderful, warm flavor.
Pat E.
March 9, 2014
These are pretty darn good! I added nuts and made half with chocolate chunks for the husband and the other half with raisins for me. They are crispy and chewy at the same time. The dough is very crumbly and dry feeling. I found it easier to pick out a small ball and shape and flatten by hand. These won't last long! Thanks for all the experimenting you did to get here.
grace
February 24, 2014
These are fine: definitely crispy but the flavor isn't vastly different from other oatmeal cookies. I also tried browning the butter and using orange sugar but that didn't put it over the top either. I wanted a more pronounced nuttiness, but I think the chocolate blots this out. I might try it with nuts instead of chips.
Merrill S.
February 24, 2014
Wasn't aiming for a unique flavor, as much as a texture I love -- let me know if you try them with nuts!
Kelly D.
December 13, 2013
Wow. Just...wow. I made these last night and they are gone. All gone. I decided it would be the height of selfishness to keep these to myself, so I shared them with my neighbors. All were disappointed when we ran out! Thank you so much for this recipe! It's a keeper!
M. B.
September 28, 2013
Heed the addiction warnings in previous posts! To prevent eating an entire batch in one sitting remove all cold milk from your home, and if necessary, bake in the presence of a vegan.
Zagrod
September 20, 2013
Simply astounding. These were my first go at baking cookies, and everyone at my work said they were absolutely heavenly and devoured them :)
Gwenhwyfar
August 29, 2013
I made a new batch of these every couple weeks for a few months. They are so addicting, and they truly are the best cookies. I tweaked the proportions of a few ingredients to account for my poorly-insulated oven in my current apartment, and to achieve my preferred cookie texture. I will certainly be making a lot more of these as the holidays approach.
rpacheco
August 11, 2013
These are delicious. The spices definitely make them more interesting than your typical cookie...
tilemaker
April 28, 2013
So good! I used half unsalted butter, half salted because I like the salty sweet combo. Also one less cup of oats because I thought it was getting dry and added 1/2 cup walnuts. I love the way they turned out! I have never succeeded in getting a crispy cookie like this. I made them for a gift and there were some left over after I filled the tin, thank goodness!
Crispy
April 28, 2013
They are addictively delicious! I found that storing them in a glass container keeps them crispy for days!
Anubha
February 17, 2013
Can I make theses without eggs. Pls suggest as I would love to make them for my ten yr old son who loves cookies.
Merrill S.
February 17, 2013
I haven't made them without the egg and don't feel I have the specific expertise to instruct you on how to adapt the recipe. Maybe try an egg substitute?
Lunadalutti
August 25, 2012
I have to admit: I was a "virgin" cookie baker until today - cookies were not really a Brazilian tradition as I grew up, so I had no childhood memories nor any previous baking experience to compare this to! I wasn't sure of how the dough should look like, I ran out of oats, my husband bought the wrong chocolate for the chips... all odds against me! But I thought "Hey! This is Merril's recipe!!!". I'm so happy with the results!!! They're both crisp and soft, and spicy and chocolatey and... healthful (the oats, people, the oats!). Thank you so much! Food52 is my safe haven for cooking premieres!!!!
My tweak: I divided the batter in two and added unsweetened cocoa powder to the second batch, which came out less sweet (and more to my taste).
My tweak: I divided the batter in two and added unsweetened cocoa powder to the second batch, which came out less sweet (and more to my taste).
korn M.
July 25, 2012
I just made these last night and brought them to soccer practice this morning for an after practice snack. They were a hit! Thanks for the AMAZING recipe!
AntoniaJames
June 18, 2012
My son summed it up when he came bounding down the stairs (after I'd left a plate of these and a glass of milk on his desk, while he was showering after a hard bike ride), declaring happily, "Mother, this is my kind of cookie!" They're quite possibly the best oatmeal cookie I've ever made. ;o) P.S. I added a big handful of chopped walnuts, and not quite so many chocolate chips. Great, great recipe!
Manhattan T.
May 21, 2012
I bake cookies for my high school-aged daughters (and their friends!) all of the time, but NEVER make plain chocolate chip. They specifically requested "plain" chocolate chip this morning, so I knew I'd find something lovely on Food52. Holy COW, but these are terrific. I used classic rolled oats (not quick-cooking) and they lend such great texture! I chickened out and only added 1/16th-ish tsp. of Allspice and went light on the chocolate chips, using about 1 1/2 cups (and there are still PLENTY). I made them larger (using a #16 scoop) and baked 'em a bit longer, reserving about half of the raw dough in the 'fridge (there's a terrific NY Times article about allowing cookie dough time to "season" over the course of at least 24 hours THEN baking). These aren't going to last long. They are really complex, have really great texture and are really, really lovely! Thanks, Merrill!
Matilda L.
May 9, 2012
Looks like I'm super-late to the game, but I made these last night and they are my new go-to cookie! I love the warmth and roundness the spices (which I nearly skipped in my haste to get cookies in my mouth). I subbed 1/4 cup of dried cherries for part of the chocolate chips (because I ran out) but the cookies were still delicious. I socked 3/4 of the formed dough balls in the freezer in case of a cookie emergency. Thanks for a fantastic recipe!
Esther G.
April 27, 2012
I baked a batch to thank a neighborhood mechanic who made a house call. They are a delight to eat, bake and send out into the world to say thanks.
TeaVu
April 4, 2012
Awesome cookies. I brought these to work yesterday and everyone raved about them. Nice and crispy around the edges and chewy in the middle. I added some pecans for a little extra texture.
danicakay
February 13, 2012
My husband and I make oatmeal chocolate chip cookies for each other every Valentine's Day. I just gave this recipe a try and now there's no going back. Delicious!!
Mary G.
February 7, 2012
These are absolutely delicious! The addition of allspice, cinnamon and nutmeg give them such depth over the Colorado Cowboy cookies I usually make from the epicurious website. Our new favorite!!
Mary G.
February 7, 2012
These are absolutely delicious! The addition of allspice, cinnamon and nutmeg give them such depth over the Colorado Cowboy cookies I usually make from the epicurious website. Our new favorite!!
suziqcu
January 29, 2012
I'll add my kudos to everyone else's! My son asked for chocolate chip and my husband prefers oatmeal....tried these as a compromise, but they are so much more than I expected. Followed directions to a "t" and next time I'll try the toffee bits...or butterscotch morsels since I have some small ones on hand. But these aren't to be missed. Thanks!
Kreardon
January 16, 2012
Wow. Am I eating a chocolate chip or oatmeal raisin cookie? Chewy. Crunchy. Airy. Salty. Sweet. Delicious. Thanks for a new go to recipe. Can't wait to take a batch to work tomorrow because I need to get them out of my house, now.
Mianna
January 16, 2012
These are now my go-to cookies! Combo of my favorite spices in oatmeal cookies and the traditional chocolate chip. I also added about? 3/4 cup toasted walnuts for crunch. Baked some and froze the dough for later baking. Both were chewy, spicy and sooo yummy.
janet35
January 14, 2012
I have been looking for the perfect oatmeal cookie. All the ones I've tried were way too dry. I am so excited to try these...all the comments are so encouraging. Thanks for this web site.
stellaelizabethx
January 7, 2012
These are great! I was a little nervous at first when I was making the batter because of how much oats are used, they almost took over the batter. Once I baked them however, they were awesome! The subtle hint of the spices combined with the chocolate chips was delicious. I will definitely make these again!
hothead
December 5, 2011
Hi Merrill
I was wondering if I could chill this dough overnight before baking.
I was wondering if I could chill this dough overnight before baking.
masapas
December 5, 2011
Hi,
I have chilled the dough and I have also frozen the dough and it works perfect!
I have chilled the dough and I have also frozen the dough and it works perfect!
masapas
December 5, 2011
Hi,
I have chilled the dough and I have also frozen the dough and it works perfect!
I have chilled the dough and I have also frozen the dough and it works perfect!
masapas
December 5, 2011
Hi,
I have chilled the dough and I have also frozen the dough and it works perfect!
I have chilled the dough and I have also frozen the dough and it works perfect!
MrsWheelbarrow
October 30, 2011
Merrill, these delicious cookies were the perfect answer to my husband's request for cookies. In about half an hour, we had sweet, salty, crispy melty chocolate gems. Fantastic recipe and the allspice and cinnamon are just delightful.
shastaholly
October 27, 2011
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
shastaholly
October 27, 2011
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
shastaholly
October 27, 2011
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
shastaholly
October 27, 2011
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
shastaholly
October 27, 2011
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
shastaholly
October 27, 2011
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
shastaholly
October 27, 2011
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
shastaholly
October 27, 2011
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
shastaholly
October 27, 2011
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
shastaholly
October 27, 2011
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
shastaholly
October 27, 2011
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
shastaholly
October 27, 2011
Just made these. Fabulous! And I didn't modify anything on the first go around, something I have a bad habit of doing. (Well, I didn't have allspice so I used cloves instead, but that was out of necessity.) I was a little nervous at how crumbly the dough seemed with just one egg, but I persevered. I was excited about the 3 cups of rolled oats and this didn't disappoint. I had to press the dough together a big more than my usual cookies, but I LOVED how they turned out: rich and complex enough to savor just one without immediately wanting to grab a second. But wait 5 minutes and I'm back for another. I really like the texture: extreme oaty-ness without being dry. I had to tweak with my oven temp and time, but that's just unique to my kitchen.
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
I'm excited to try some variations now that I made the original. (Though I guess I really should replenish my allspice to be completely true.) Per some previous comments, on the last batch in I sprinkled on some turbinado sugar I had on hand and a grind of sea salt. It gave them a bit more salty/sweet edge, but wasn't overpowering.
Next time I think I'll try a cup of raisins for one of the cups of chocolate chips. I like the idea of adding some peanut butter as well. Thanks for the great recipe!
johanna
October 13, 2011
These are great! Made them yesterday. Halving the recipe worked fine (I used a really small farmer's market egg.) The pinch of allspice adds a nice element of funk. Loving the new look of the site - very swish.
rochelle123
August 6, 2011
These cookies were awesome! This is the first recipe I have tried from this website even though I have been following it for awhile. The photo prompted me to try them and when I first took them out of the oven I was disappointed as they didn't look like the photo. However, after one minute it was picture perfect! They were the delicious combination of crisp and chewy. Thank you.
swalthew
June 29, 2011
oh. my. goodness. Don't start eating the raw dough - you won't have any left for the cookies. Just a tip.
Has anyone tried subbing peanut butter for some of the butter?
Having made these, I would like to try Scarla's idea of adding some toffee bits. Or just make a version w/o chocolate chips and only toffee. Bet they are fabulous.
Thanks for the recipe, Merrill.
Has anyone tried subbing peanut butter for some of the butter?
Having made these, I would like to try Scarla's idea of adding some toffee bits. Or just make a version w/o chocolate chips and only toffee. Bet they are fabulous.
Thanks for the recipe, Merrill.
Brussels S.
September 9, 2011
I just made them..... and added peanut butter instead of substituting. So amazing!
Crispy
June 27, 2011
Crispy on the outside, chewy on the inside - YUM! I've made this recipe twice (hand-mixed both times). The second time I used 1/2 the chocolate chips and added 3/4 C. of currants. Delicious!
blondk8
June 26, 2011
This is the best recipe I have tried in a long time...and it is a definite keeper! The cookies were delicious, both soft and chewy, and crispy around the edges....as promised. The kosher salt taste comes thru, to make them sweet and salty.
Great recipe..thank you !!!
Great recipe..thank you !!!
JeffHeise
June 26, 2011
My mom's chocolate chip cookie recipe was also taken from the Hershey's chip bag, and they were the greatest!
sebishop
June 25, 2011
Would they turn out as good if I used table salt and nutmeg from a jar?
Scarla
June 25, 2011
I think that the nutmeg from a jar would be fine, but I don't think that table salt sprinkled on top will work; however, I think a tiny bit of kosher salt on each cookie would be fine.
Scarla
June 6, 2011
I've been baking cookies since the Pleistocene era, and these are by far the best ones I've ever made/eaten (just the broken ones; they don't count). They are not only delicious, but adorable. I didn't have enough chocolate chips, so I added about a cup, and made up for the shortfall with about 3/4 of a cup crumbled English toffee (I used Toffee Talk "crumble mumble" a friend of mine from SF sent me a jar). I sprinkled a little sanding sugar and a few grains of fleur de sel on each one before baking -- divine! Thank you so much.
Merrill S.
June 26, 2011
Thanks, Scarla! And great idea to sprinkle a little salt and sugar on the top.
gina_berthold
June 4, 2011
Love these cookies! Perfect mix of crisp with a soft and chewy interior. And the subtle spice from the cinnamon, nutmeg, and allspice were perfect. Having a hard time not eating them all while they cool!
Spork
June 2, 2011
Delicious! Added about a tablespoon of espresso powder to them (always do with chocolate things), but that was the only change I made, baking time was right and I even got 5 dozen cookies out of it, which is amazing, since I tend to make them large. Thanks for sharing this recipe :)
Andymircor
May 3, 2011
JUST ONE WORD: WOW!!!!! (best way te describe the cookies)
Merril, let me tell you I'm new in here (and new at the baking area) and I can offically declare myself big fan of you! Loved your recipe, I will keep on trying more recipes from you.
Merril, let me tell you I'm new in here (and new at the baking area) and I can offically declare myself big fan of you! Loved your recipe, I will keep on trying more recipes from you.
shortnmorose
April 13, 2011
these cookies are in high demand in my circles. every student i bake em for are in love. every co-worker is in love. this is gold.
ChiFoodLover
April 5, 2011
Finally, I was able to make these cookies this past weekend and as expected they were delicious. Thank you for giving me a new twist on an old favorite!
Sky D.
March 31, 2011
I added this to our new blog - SO delicious. Added an egg. Thank you, Merrill! http://foodgasmtv.wordpress.com/
Burnt O.
March 31, 2011
I just pulled these out of the oven, and am enjoying one with a cup of tea. Yum! I had to pull a MacGyver on them, as I had everything needed - except 2 sticks of butter. I had one stick, not two, and I was too lazy to run out in this cold, dreary weather. But I did have a tub of mascarpone cheese - which is really just cooked cream when you get down to it, so I tossed in an equivalent amount. Seems to have done the cookies no harm at all. Soft, chewy, and crispy around the edges as promised.
Dedegumbert
March 15, 2011
I was so disappointed! I thought they were horrible! I actually threw out the rest of the batter after the first batch!
Merrill S.
March 15, 2011
I'm sorry you were disappointed with the recipe. Funny, because 16 other people had a very different experience -- maybe you could tell us what went wrong?
masapas
March 6, 2011
I decided to bake them with rasins and they were really good.
Thanks for a great recipe!
Thanks for a great recipe!
gt9
February 13, 2011
Just made these yesterday afternoon...it is a real challenge to stop eating them!
Nice little extra for V weekend.
Many thanks for a great cookie!
Nice little extra for V weekend.
Many thanks for a great cookie!
TheWimpyVegetarian
February 5, 2011
WOW! I. Really. LOVE. These. So. Much. So easy to make. So easy to eat a bazillion of them in one sitting. Thanks for a really fabulous recipe. It was so worth all the versions you kept baking to get them just perfect!
High-Heeled N.
February 4, 2011
Are you kidding me??!! These are some of the best cookies I have ever made. I shared the batch with my neighbor and had rave reviews. I did switch the measurement of the cinnamon and nutmeg since I am a lover of nutmeg. Off to make another batch before the neighbors come a'knocking. Thank you and so happy you made this "mistake".
fuzzylolipop
February 3, 2011
MAde these tonite - they are delicious and super quick to prep! Only change I made is I added another large egg. I am a firm believer in jumbo eggs for baking and I only had large - it seems to make a difference!
cowgirlculture
December 9, 2010
Loved these. Mine were a tiny bit thicker. They are great - crisp on outside and soft on inside! So awesome to have these - I am trying to get my three year old to eat oatmeal. Nothing like chocolate to entice her! Thanks for the recipe!
Rivka
October 19, 2010
I baked 4 batches of these cookies on Thursday (and 6 other batches of cookies) to feed 200 people at synagogue the Saturday before my wedding, and they held up just beautifully -- not every cookie stays tasty over 2 days of sitting! I added some toffee bits, which worked great. I'm still getting requests for the recipe. Thanks, Merrill!
Merrill S.
October 10, 2010
Thanks, everyone, for your nice comments, and I'm so glad these cookies are turning out well for all of you!
aargersi
October 10, 2010
It must be Merrill's Cookie Week! I made them this weekend too and I can't seem to stop eating them. They are SO good! Help me :-)
sygyzy
October 8, 2010
I made these last night. I increased the time to 12 minutes and they were perfect. I am fighting a cold but I thought these were not as sweet as most cookie recipes, which, is a good thing.
LloJo
October 8, 2010
I made these last night in a last ditch attempt to make cookies as ALL of my previous attempts have failed. I don't have a mixer, so had to do the creaming by hand, which was tiring! I took heed of the comments above and decided to make larger cookies, as my husband was taking them into his office. I made 30 large, flat, delicious, perfectly spiced, chewy cookies. The recipe was so easy to follow, and surprisingly mess free too!
Best of all, apparently they went down well in the office - no mean feat in France where you can buy perfect patisseries! So thanks Merrill, thanks so much. Definitely making again!!
Best of all, apparently they went down well in the office - no mean feat in France where you can buy perfect patisseries! So thanks Merrill, thanks so much. Definitely making again!!
bella S.
October 4, 2010
WOW, these really are delicious! Our cookies are darker and a bit flatter, and, they seem to have more visible oatmeal. Next time I bake them I can always adjust things to see how a different texture would change them. There was one problem with your recipe, Merrill. You stated that the cookies "are best just slightly warm.". Well, when the first dozen came out of the oven, we, of course, had to taste one. Before we knew it, we had only 6 cookies left on the rack. We were worried that heeding your advice, we would continue to eat them when they were "still slightly warm". We actually ended up baking three dozen cookies and made cookie dough balls with the rest of the dough. We put them on a tray in the freezer, froze the balls of goodness, put them into a zip-lock bag, and put them back in the freezer. We don't know how they will turn out, but it seemed like a smart thing to do at the time. I would think that they will bake up just fine.
Thanks for creating these and for posting them!
Thanks for creating these and for posting them!
clumsychef
October 4, 2010
Bella - I've frozen the dough before and the cookies still turned out deliciously and maintained their crispness! I don't know what I'd do without this recipe! :)
ashleyza
August 24, 2010
Perfect in every way...texture and taste! Took a little longer in my over, closer to 13 or 14 minutes but fantastic for Back to School cookies for the kids and adults too!
Midge
August 19, 2010
I made these yesterday for a summer house full of adults and kids and they were a major hit. Never going back to plain old toll house cookies. Thanks for dreaming this up, Merrill.
coffeefoodwrite
August 9, 2010
Hi Merrill! I am making these tonight -- do you think I could cook them a little less and they would be a little softer? thanks!
Midge
August 19, 2010
I actually cooked one batch a little less, thanks to a circa-1960 oven that's on its last legs, and they did come out a bit softer.
coffeefoodwrite
August 19, 2010
Thanks, Midge. I actually ended up using HEAPING tablespoons and only slightly flattening them and they were delicious. They came out soft in the middle and nice and crisp on the edges. The combination of spices, oatmeal and chocolate (I substituted dark) was great!
clumsychef
July 30, 2010
You read my mind, Merrill, my quest for the perfect chocolate chip oatmeal cookie has come to an end. Just made a double batch of these and they are gloriously crispy and golden. Thank you!!
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