Bake

Crispy Oatmeal Chocolate Chip Cookies

July 20, 2010
20 Ratings
Photo by James Ransom
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 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.

Because everyone raves about it, I started with the basic oatmeal raisin cookie recipe on the lid of the Quaker Oats canister, holding it next to the Toll House recipe and making some surgical adjustments. First, I decreased the flour a little and decided to use one egg instead of two so that the cookies would be thinner and less cakey. I added a little nutmeg and some allspice to the rather timid teaspoon of cinnamon decreed by the Quaker box. Instead of one cup of raisins, I added two full cups of chocolate chips (my mother's cookies were pebbled with chips). I also raised the oven temperature by 25 degrees (I really wanted those nice, crisp edges).

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 Stubbs

  • Prep time 20 minutes
  • Cook time 10 minutes
  • Makes about 5 dozen small cookies
Ingredients
  • 1 1/4 cups 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
In This Recipe
Directions
  1. Heat the oven to 375 degrees F. In a medium bowl, whisk together the flour, salt, baking soda and spices. Set aside.
  2. 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!
  3. 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.

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143 Reviews

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.
 
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 :)
 
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!!
 
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.