Bake

Aunt Lolly’s Oatmeal Chocolate Chip Cookies

August 21, 2020
10 Ratings
Photo by Rocky Luten
Author Notes

I cannot begin to tell you the number of times a friend has tasted these cookies and said, “I don’t usually like oatmeal cookies, but—!” This is usually followed by, “May I please have another?”

Aunt Lolly’s Chocolate Chip Cookies were a staple of my childhood, even though I don’t think I ever ate one baked by her. My mother made them regularly, by the dozens, and froze them in large, ancient tins lined with parchment paper. She liked to eat them straight out of the freezer, so this is how we always ate them. (When my daughter was a baby, and my little family visited my parents’ house in Montreal, my father would often stumble on my husband standing in front of the freezer at midnight, eating one after another.) They are best, however, an hour or so after they come out of the oven.

The secret here is in the flour—or lack thereof. It lends the cookie a super-thin, lattice-like texture. This is not meant to be a thick and gooey cookie—it’s much more delicate and flavorful. Scoop only a little batter at a time and space them out really well on the parchment paper, or you will end up with one massive mess of a cookie.
Abigail Rasminsky

Test Kitchen Notes

Featured in: The Handmade Family Cookbook That Took Me 13 Years to Open. —The Editors

  • Prep time 10 minutes
  • Cook time 10 minutes
  • Makes 24
Ingredients
  • 1/4 pound butter (one stick), at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup rolled oats
  • 1/2 cup chocolate chips
In This Recipe
Directions
  1. Heat the oven to 375°F.
  2. Using an electric mixer, cream the butter and sugar. Add the egg and mix. Add the flour, baking soda, salt, and vanilla, and mix.
  3. Stir in the oatmeal using a wooden spoon.
  4. Stir in the chocolate chips.
  5. These cookies really spread, so use only about a tablespoon’s worth of dough and space well on cookie sheets lined with parchment.
  6. Bake for 9 to 11 minutes.

See what other Food52ers are saying.

  • CL
    CL
  • Smaug
    Smaug
  • Abigail Rasminsky
    Abigail Rasminsky
  • Karen Gregorius
    Karen Gregorius
Abigail Rasminsky has written for the New York Times, the Washington Post, O: The Oprah Magazine, The Cut, Epicurious and Dance Magazine, among other publications.

20 Reviews

Chelle January 12, 2021
I have made these several times, and I can't tell you the rave responses I have received. Plus I can't stop eating them! You must make them Delicious!!
 
dejadru December 29, 2020
My new favorite cookie, thank you! I created an account just to rave about them. I love the combination of oatmeal and chocolate chips, and wanted to exchange cookies with the neighbors (keeping a dozen for us, of course). I had everything on hand, which is always a plus. Always thought of myself more as a soft cookie gal, but this has had me rethink. I used less of the two sugars (so probably 75 or 80% total) and it worked fine.
 
Author Comment
Abigail R. January 23, 2021
Yay! This makes me so happy.
 
CL November 20, 2020
This recipe needs to fall within your Genius tag. Seriously the best cookie I’ve ever baked, and I appreciate that it makes a normal amount. Perfect in every way.
 
Author Comment
Abigail R. January 23, 2021
Eeek! Thank you!
 
CL November 20, 2020
This recipe needs to fall within your Genius tag. Seriously the best cookie I’ve ever baked, and I appreciate that it makes a normal amount. Perfect in every way.
 
m.sharpe November 5, 2020
i just made these and they taste like perfect chocolate chip cookies lol. for me the oatmeal didn't really come through. that being said, i will absolutely 100% make these again and maybe just add more oatmeal next time. they're delicious + so easy - very similar to Tate's but with more chew - love!
 
Smaug September 14, 2020
These were pretty good (I'm not an effusive person). I cut the sugar by 1/3, which didn't cause any problems. I suspect that there would be slightly more of the lacy effect with the more sugar; it would make a good science experiment. Also (personal taste) cut the salt down to a small pinch. I used silpats- I haven't found that there's a significant difference with parchment, silpats or (old school) foil, but some feel that there is- at any rate the silpats worked fine for this. I used rounded tsp. of dough, which I'd say were probably a bit less than a Tb.; it produced 24 cookies about 2 1/2" across
 
Claudia September 14, 2020
Yum!!! I quadrupled the batch and glad I did. Now I can share with everyone! Quick, easy and so yummy!
 
Author Comment
Abigail R. January 23, 2021
This is what my family always does!
 
CSM September 8, 2020
What a quick, easy and delicious recipe. I made ice cream sandwiches from them for lunch today. Everyone loved them. Thank you for the great recipe!
 
Author Comment
Abigail R. January 23, 2021
Oooooh yum.
 
Paola September 6, 2020
These are outrageous. So easy and so delicious, thank you Aunt Lolly! These are our new favorite!
 
Krystal September 5, 2020
Just had to make these after I saw an Instagram post and I plus I had all the ingredients. 😀They tasted great, but they really do spread....almost too much for me.
 
Karen G. September 6, 2020
I find if you add a little bit more flour (2Tb) they won't spread as much.
 
Alicia M. September 6, 2020
I accidentally flagged the comment can't figure out how to unflag sorry!
 
Lisamarie78 September 9, 2020
I did the same thing
 
Author Comment
Abigail R. January 23, 2021
They work better on parchment paper than a silpat and they need to be well spaced and SMALL. I hope that helps!
 
carleen August 24, 2020
Delicious. Very thin and crisp, almost transparent- at least mine were.
 
Lisamarie78 September 9, 2020
Mine was too. Very good cookies for sure