Our family’s favorite Oatmeal Chocolate Chip Cookies are soft and chewy, made with a blend of oats and flour, and both white and brown sugar.
This is one of the very first recipes I shared with you all, published back in August of 2010! It’s the recipe my mom made growing up, and they are AWESOME.
The original recipe attributes them to being a “Mrs Fields” cookie recipe, although I can’t find a source to link them to. They get rave reviews from everyone who has ever tried them!
How to make Oatmeal Chocolate Chip Cookies:
- Mix butter, sugar, eggs, and vanilla until smooth.
- Blend oats until the oats are powdered.
- Mix dry ingredients: combine the flour, blended oats, salt, baking powder, and baking soda.
- Combine dry ingredients into the wet ingredients. Stir in the chocolate chips.
- Scoop cookie balls and place them on a prepared baking sheet.
- Bake at 350 for 9-11 minutes or until the tops look set. Cookies will harden as they cool, so don’t over-bake them.
How to make Chewy cookies:
There two main ingredients in this recipe that result in chewy oatmeal chocolate chip cookies: oats and brown sugar. The blended oat flour is essential to the added chewy texture, and the molasses in brown sugar makes it a more moist sugar than white sugar, resulting in a chewier cookie.
Storing and Freezing Instructions:
Allow cookies to cool completely, then promptly store them in an air-tight container at room temperature for up to 5 days, or freeze them, stored in a freezer-safe container, for up to 3 months.
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Recipe
Mrs. Fields Oatmeal Chocolate Chip Cookies
Video
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 1/2 cups old-fashioned rolled oats
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 12 ounce bags chocolate chips (semi-sweet or milk chocolate)
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl or stand mixer cream together the butter and sugars. Add the eggs and vanilla and mix until smooth.
- Add the oats to a blender and blend until powdered in texture. In a separate bowl, combine the flour, powdered oats, salt, baking powder, and baking soda.
- Gently mix the dry ingredients into the wet ingredients. Stir in the chocolate chips.
- Scoop cookies onto prepared baking sheet. Bake at 350 degrees for 9-11 minutes (a little longer for larger cookie scoops) or until the tops of the cookies are set (no longer doughy looking). Cookies will harden as they cool, so don't over-bake them. Allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Nutrition
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I originally shared this recipe August 2010. Updated July 2020 with process photos and additional information.
This is such a great recipe! I love the rolled oats!
It’s was great
I have made this exact recipe for many years.. My daughter got it from a college roommate. My recipe also has one finely chopped Hershey Bar to the recipe!
The recipe I have also calls for a 4-oz. bar of chocolate (I use Lindt) finely grated, plus 1-1/2 cups of chopped nuts. The batter is so stiff it can make extra-large cookies when rolled into golf ball size (bake 14-16 mins.).
My daughter-in-law makes these cookies often and shares them. The best chocolate chip cookie ever! I’m planning to mix and bake up some yet today.
They were good. I had trouble with the chocolate chips, white chocolate chips and the pecan staying incorporated in the dough as I rolled them. I browned the butter and the browned butter tasted fabulous. What can I do to make the chips and nuts to stay in? Maybe add another egg?
Dust the morsels and nuts with a light coating of flour.
Ahhh these are INSANE!!!! Such great cookies. My chips didn’t want to stay in but I just squished them in the bottom.of bowl before putting on baking sheet. You will not be disappointed. Oatmeal is healthy right??☺