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Best Ever Chocolate Chip Oat Cookies

I have been getting requests for this recipe. If you asked for it – this is for you!! I aim to please :)

I am always in the kitchen creating new recipes. Tasty dinners for my family, over the top desserts, fun snack foods, outrageous breakfasts (not before 9 am though…)
But over the years I have made a few recipes over and over and over again.  I like to think I have perfected them.  Since I was about 12 years old I was known for making the BEST brownies. That recipe came from a mistake… proof that you learn from your mistakes, they tasted better than the original! My recipe has changed over the years and I honestly think it couldn’t get any better! Same goes for my chocolate chip cookies. I have tinkered with my recipe for years and now I have it exactly the way I want it.  Slightly crisp on the edges. Soft and chewy gooey on the inside. And the dough is so buttery delicious and loaded with chips!
This recipe is a slight variation of my usual recipe. This one has oats! It is not an oatmeal cookie with chocolate chips, it’s a chocolate chip cookie with oatmeal. Got it? The oatmeal is complementary, not the star of the show.
It’s an all American classic. Like Mickey Mouse :)

I couldn’t help myself here. I just made a batch of fudge frosting and just had to smear it on a cookie. You should do that too, its delish!   :) 


Best Ever Chocolate Chip Oat Cookies
by: Back For Seconds

  • 1 cup softened butter
  • 1 cup brown sugar
  • 1/3 cup sugar
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 1/2 tsp salt
  • 2 1/4 cups flour
  • 1 rounded tsp baking soda
  • 1 cup oats
  • 2 cups chocolate chips
Preheat oven to 375*
In a large bowl beat together butter and sugars until light and fluffy. Add in vanilla and eggs one at a time. While mixing on low, slowly add in flour, soda, and salt just until everything is incorporated. Stir in oats and chocolate chips.  Drop by spoonfuls on ungreased baking sheet leaving space between cookies for them to spread. Bake 6-8 minutes or until lightly golden. Cool on wire racks and store in tightly sealed container.