Crispy Oatmeal Chocolate Chip Cookies
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Author Notes: Chocolate chip cookies are delicious. So are oatmeal raisin cookies. But in my opinion, the king of all cookies is a hybrid of the two. For years, I'd been sampling and comparing oatmeal chocolate chip cookies but had never tried making my own. Until this week, that is. After one misguided attempt resulting in insipid, cakey little domes that dried out almost instantaneously, I took a step back for a minute. I thought about a standard chewy oatmeal raisin cookie -- the kind that bends as you bite into it and leaves behind a rich, spicy aftertaste. And then I thought of the chocolate chip cookies my mother used to make when I was growing up. She took the recipe from the Nestle Toll House chocolate chips bag and tweaked it so that the cookies came out flatter and crisper around the edges, with rich caramel undertones. I decided what I was really looking to achieve lay somewhere in between these two.
The resulting cookies were crisp indeed, almost lacy, with little pockets where butter and sugar had pooled to create crackly deposits of caramel. The spices were pronounced without being overbearing, and every cookie promised at least half a dozen chips. It was difficult to wait until they were cool enough to handle. I may never make plain old chocolate chip cookies again! - merrill
Makes about 5 dozen small cookies
- 1 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon allspice
- 2 sticks unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- 2 cups semisweet chocolate chips or chunks
- Heat the oven to 375 degrees F. In a medium bowl, whisk together the flour, salt, baking soda and spices. Set aside.
- In the bowl of a standing mixer, cream the butter and two sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined, scraping down the sides of the bowl once. Add the flour and spices in three additions, beating until just combined and scraping down the sides of the bowl after each addition. Do not overbeat!
- Stir in the oats and the chocolate chips, distributing evenly. Drop the dough in heaping tablespoons on parchment-lined baking sheets, keeping the cookies at least 2 inches apart. Flatten gently with the back of a spoon and bake for about 10 minutes, rotating the baking sheets halfway through. The cookies are done when they turn lightly golden around the edges, and the tops look almost dry. Cool on the baking sheets for a minute, then transfer to wire racks to cool completely. The cookies are best still slightly warm, but you can successfully store them in an airtight container for up to a few days.
- This recipe is a Community Pick!
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24 days ago tilemaker
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!
24 days ago Crispy
They are addictively delicious! I found that storing them in a glass container keeps them crispy for days!
about 1 month ago Fox Sutherland
Excellent recipe! The best cookies I have ever baked :)
about 1 month ago merrill
Merrill is a co-founder of food52.
So glad you like them!
3 months ago ericarw
just made these last night - spice blend is perfection!
3 months ago Anubha
Can I make theses without eggs. Pls suggest as I would love to make them for my ten yr old son who loves cookies.
3 months ago merrill
Merrill is a co-founder of food52.
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?
9 months ago Lunadalutti
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).
10 months ago korn muffin
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!
11 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
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!
about 1 year ago Manhattan Tart
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!
about 1 year ago Matilda Luk
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!
about 1 year ago Esther Gertrude
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.
about 1 year ago TeaVu
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.
over 1 year ago danicakay
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!!
over 1 year ago Mary Goodwin
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!!
over 1 year ago Mary Goodwin
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!!
over 1 year ago skm818
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!
over 1 year ago Kreardon
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.
over 1 year ago Mianna
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.
over 1 year ago janet35
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.
over 1 year ago merrill
Merrill is a co-founder of food52.
Hope you like them!
over 1 year ago stellaelizabethx
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!
over 1 year ago hothead
Hi Merrill
I was wondering if I could chill this dough overnight before baking.
over 1 year ago masapas
Hi,
I have chilled the dough and I have also frozen the dough and it works perfect!
over 1 year ago masapas
Hi,
I have chilled the dough and I have also frozen the dough and it works perfect!
over 1 year ago masapas
Hi,
I have chilled the dough and I have also frozen the dough and it works perfect!