Oatmeal Chocolate Chip Cookies

Adapted from Deer Valley's Oatmeal Raisin Cookies


  • 1/2 Pound (2 sticks) unsalted butter, softened
  • 1 Cup Sugar
  • 3/4 Cup Firmly Packed Brown Sugar
  • 2 eggs
  • 1 teaspoon Vanilla Extract
  • 2 Cups All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon salt
  • 1 3/4 Cups Old-fashioned Oats
  • 1 Cup Semi Sweet Chocolate Morsels


Preheat the oven to 325* F

In a large bowl, using an electric mixer, cream the butter, sugar and brown sugar until light and fluffy. Add the eggs and vanilla. Mix well and scrape the sides and bottom of the bowl. Sift together the flour, baking soda, and salt. Mix into the creamed butter, scraping again. Stir in the chocolate morsels and oatmeal. Line 3 large baking sheets with parchment paper or oil them lightly with canola oil. Scoop the cookie dough into 12 large (1/3 cup) mounds arranging them 4 to a sheet about 3 inches apart

Bake until cookies are flat and very lightly golden brown (about 20-25 minutes)

*makes 12 jumbo or 24 medium cookies

*High Altitude - reduce sugar to 3/4 cup

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