So, these are the best cookies in the world. Really! While on vacation my cousin Laura made these for us and I kept going back for more! I was going to name them Laura’s Oatmeal Chocolate Chip Cookies but I didn’t think she’d want her name plastered all over the internets… She got the recipe off the bottom of the lid for Quaker Oats but modified it a lot. The recipe makes a lot of them but don’t worry, they’ll be gone before you know it!
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So, these are the best cookies in the world. Really! While on vacation my cousin Laura made these for us and I kept going back for more! I was going to name them Laura’s Oatmeal Chocolate Chip Cookies but I didn’t think she’d want her name plastered all over the internets… She got the recipe off the bottom of the lid for Quaker Oats but modified it a lot. The recipe makes a lot of them but don’t worry, they’ll be gone before you know it!
Directions
Heat oven to 350 degrees. In a bowl combine the flour, baking soda and salt, mix well and set aside. With a hand mixture, beat butter and both sugars until creamy. Add eggs and vanilla and mix well. Add the flour mixture in batches until thoroughly combined. Add the oats and mix. Add the chocolate chips and combine. I had to take a spoon to mix in the chocolate chips at the end because the mix is very thick.
With a tablespoon scoop out the dough and drop rounded tablespoonfuls on ungreased cookie sheets. Make sure the cookies are about an inch and a half apart. Bake for 10 minutes or until lightly golden brown. Take out of oven and let cool on cookie sheet for a minute. Using a spatula take cookies off the cookie sheet and let cool completely on a wire rack.
They’re so good I have to show you some more pics to really get you drooling.
So, needless to say I kinda like these cookies, LOL. Please try them!!! You will fall in love like we did. Thanks so much for reading!
- 1/2 Cup + 6 Tbls Butter, Unsalted and softened (1 stick + 6 Tbls)
- 3/4 Cup Brown Sugar, firmly packed
- 1/2 Cup Granulated Sugar
- 2 each Eggs
- 1 tsp Vanilla Extract
- 1 1/2 Cups All- Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 2 1/2 Cups Quick Oats
- 2 Cups Semi-Sweet Chocolate Chips (1 bag)
- Heat oven to 350 degrees.
- In a bowl combine the flour, baking soda and salt, mix well and set aside.
- With a hand mixture, beat butter and both sugars until creamy.
- Add eggs and vanilla and mix well.
- Add the flour mixture in batches until thoroughly combined.
- Add the oats and mix.
- Add the chocolate chips and combine. I had to take a spoon to mix in the chocolate chips at the end because the mix is very thick.
- With a tablespoon scoop out the dough and drop rounded tablespoonfuls on ungreased cookie sheets. Make sure the cookies are about an inch and a half apart.
- Bake for 10 minutes or until lightly golden brown.
- Take out of oven and let cool on cookie sheet for a minute.
- Using a spatula take cookies off the cookie sheet and let cool completely on a wire rack.
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Gina says
Just made these! My husband said these are the best he’s ever had!
Dana DeVolk says
YAY! So happy to hear that, thank you and I’m glad he liked them!
Megan says
I’m about to try this recipe. I wonder if it will matter if I use regular oats instead of quick oats?
Dana DeVolk says
I think it will matter some. Quick oats are already cooked, its possible regular oats will be too hard. Let me know how they come out, I’m curious to know!
Char says
Tried these cookies tonight and they are my new favourite!! Crisp on the outside, soft on the inside, every bite full of chocolate chips – absolutely scrumptious! Quick to make and look wonderful. Thanks for posting the recipe.
Dana DeVolk says
I’m so glad you liked them, thank you!
Trudi says
I have already made these cookies and came out really great. I did however not go through each step. Just kind of threw everything in the bowl and with clean hands of course mashed it all together and backed on temp and time that was given and all came out great.
Thanks for the recipe.
Laurie says
The recipe stated 2 each eggs. Should that be 2 large eggs. Thanks.
Dana DeVolk says
Yes, thanks!