oatmeal chocolate chip cookies
Prep time
Cook time
Total time
Recipe type: cookies
Cuisine: dessert
Serves: 16 cookies
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 cup turbinado (raw) sugar - see my photo below - Turbinado sugar adds a bit more flavor and a crunchy texture to the cookies
  • 1 large egg or extra-large egg, at room temperature - I used an extra-large egg
  • 2 teaspoons vanilla extract
  • 1 - ¼ cup old-fashioned oats, also called rolled oats - do not use quick or instant oats!
  • ⅔ cup all-purpose flour
  • 1 cup bittersweet chocolate chips (you can substitute the chocolate chips for raisins if you like the classic oatmeal raisin cookies) - I used Ghirardelli 60% bittersweet chocolate chips
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine kosher salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  1. Turbinado sugar looks a bit like brown sugar and has larger crystals than normal white granulated sugar. It has a subtle molasses flavor to it and adds a great crunchy texture to cookies, that you just can't get with white granulated sugar. This sugar is also ideal for vegans as there are no chemicals, bone char, or animal by-products used to make or de-colorize this sugar.
  2. Pre-heat the oven to 350 degrees and adjust the oven rack (or racks if you have 2 ovens) to the middle position.
  3. Line 2 large rimmed baking sheets with parchment paper.
  4. Get out your standing mixer and insert your paddle attachment!
  5. Add to the mixing bowl, the stick of butter and the 1 cup sugar. Cream the butter and sugar together on medium-high speed for 30 seconds, then increase the speed to high for up to 2 to 2-1/2 minutes, or until light and fluffy. By the way, if you don't have a standing mixture, then you can use a hand-held mixer.
  6. Note: Creaming the butter and sugar serves two main purposes. First, it allows the sugar to be well dispersed throughout the batter and “dissolve” into the butter. Second, by beating together the ingredients until fluffy, it incorporates more air into the batter, making your cookies lighter in texture.
  7. Add in the egg and the 2 teaspoons vanilla.
  8. Mix the ingredients on medium speed until well combined.
  9. Now it's time to toss in all the other goodies! Add in the 1 - ¼ cup old-fashioned oats, ⅔ cup all-purpose flour, 1 cup bittersweet chocolate chips, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine kosher salt, ½ teaspoon cinnamon and the ¼ teaspoon allspice.
  10. Be careful when turning on your mixer here, you don't want the flour, baking soda or powder to fly out and all over your counter (I say that because it's happened to me). I would start slowly and then increase the speed to medium until the ingredients are well combined. I pulled out the bowl and used my spatula after to make sure that everything was mixed together well.
  11. Refrigerate the batter for 15 minutes or so. This step helps to firm up the cookie batter a bit, as well as gives you time to clean up the kitchen!
  12. Divide the dough into 8 portions per cookie sheet, and space them out approximately 2 inches apart. I use my handy-dandy ice-cream scooper here. The ice cream scooper I used is 1¾″. You will have 8 dough balls per sheet.
  13. Bake the cookies 1 tray at a time (or both trays if you have a double oven) until the cookies are golden brown along the edges, but still puffy and a bit soft in the center, 11 to 12 minutes.
  14. Note: They may look under baked in the center but don’t fret, they will brown and firm up once they are out of the oven.
  15. Come on.. take a bite and sink your teeth into these bad boys and don't feel bad if you have more than 1 cookie, I certainly did!
  16. We always have a cookie when they are still warm and the chocolate chips are gooey! Pair it up with a tall glass of milk and you have the perfect dessert or snack!
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2015/05/oatmeal-chocolate-chip-cookies/