Crispy Oatmeal Chocolate Chip Cookies

Test Kitchen-Approved

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.
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

Makes: about 5 dozen small cookies
Prep time: 20 min
Cook time: 10 min


  • 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


  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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Reviews (127) Questions (2)

127 Reviews

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):
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!
Crispy August 14, 2015
Hi Eva, yes freezing works perfectly!
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.
Eva V. August 26, 2015
They're in the oven now, straight from the freezer!
Paige A. July 28, 2015
Just used your recipe and by far, the best oatmeal cookies I've ever made. Thank you!!
Author Comment
Merrill S. July 28, 2015
You're welcome!
LLCorrado 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.
Toby June 25, 2015
Are rolled oats the same as old fashioned oats?<br />
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.
Bente T. September 19, 2014
How much is "a stick of buttet" in punges or gram?
HRH September 26, 2014
1 stick of butter is about 113 grams, or 1/2 cup :)
Wendy September 8, 2014
A little to much cinnamon for me, but Alvin liked them.
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.