This post is actually a tiny bit special for me. Not because these Bakery Style Oatmeal Chocolate Cookies are hands down AMAZING, or because they were made to celebrate some type of anniversary or special occasion, but because they are the first recipe I’ve ever shared with you that I didn’t make myself!
A couple weeks back while I was standing by the stove stirring a big pot of my Sweet Potato Chili, my husband kind of got the hankering for some cookies. Since I was kind of preoccupied with the chili, he got busy with the cookies (with a little verbal guidance from me) and the result was decidedly BLOG WORTHY so here they are!
They are a variation of my Bakery Style Oatmeal Raisin cookies, obviously minus the raisins and spices. They are just so thick and soft in the middle with the most perfect chewy edge! I’m almost making myself sad right now because as I type this, I’m staring at these pictures without a single REAL cookie to behold. It’s a hard life, I tell you!
You might be wondering why I occasionally label a cookie recipe “Bakery Style”. This is just my fancy pants way of noting that they are purposely large cookies, much like you’d find in your favorite bakery. There’s something about the ratio of middle to edge in a larger cookie that really makes me happy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
Subscribe and I'll send all my recipes right to your inbox! Â You can also keep up to date by following me on Pinterest, Instagram, Â Facebook, YouTube, and Twitter.
Print
Bakery Style Oatmeal Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Big, thick, soft chewy Oatmeal Chocolate Chip Cookies, just like you’d find at your favorite bakery!
Ingredients
- 3/4 cup salted butter, softened
- 1 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup old fashioned oats
- 1/2 cup sliced almonds, chopped finely
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, cream butter and sugars together on medium speed until smooth. Add eggs one at a time, and then add vanilla extract.
- In a separate bowl, mix flour, baking soda, salt and oats. Gradually add to the mixing bowl on low speed until a dough forms. Add the almonds and chocolate chips, and mix to incorporate.
- Scoop 1/4 cup sized cookie dough balls onto a parchment lined baking sheet (six per sheet) and bake for 12-14 minutes or until the edges of the cookies are golden brown and the center is just done. Allow to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Nutrition
- Serving Size: 1 Cookie
- Calories: 238
- Sugar: 20g
- Sodium: 138mg
- Fat: 12g
- Saturated Fat: 6.5g
- Unsaturated Fat: 4.7g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 1.8g
- Protein: 3.2g
- Cholesterol: 31mg
Tina B. says
I just baked these cookies and they are hands down THE best cookies ever!!! They’re crispy on the edges and chewy, ooey gooey in the middle – the perfect combination. Thank you for sharing this recipe. I’ve been searching for a repeat worthy recipe for years. This will be my go to recipe from now on!!
Julie says
Tina, you are quick! I’m so glad you loved them too. Thanks so much for taking the time to let me know how they turned out!
Darlene says
Looks like these cookies are going to be on my bakiing
next
Julie says
Darlene, I hope you enjoy! We love these so much!
Chris Scheuer says
How fun that he made these. They do look absolutely wonderful and I’m getting a little sad myself that it just pictures in front of me!
Julie says
Thank you Chris!
Vicky @ HowDaily says
This is my son’s favorite. He likes chocolate chip cookies so much. The pictures look awesome, Julie.
What camera and lenses do you use?
Thanks
Julie says
Hi Vicky, thank you! I use a Canon 6D with a macro lens or a 50mm. Hope you all get the chance to try these cookies!
Linda S says
These are delicious! I baked them this morning and they turned out perfectlt.
Julie says
So glad to hear that Linda!
Wesam says
Omg these cookies are amazing… Thank you for the recipe <3
Marilyn Seymann says
Can you please send the Healthy Morning cookies that use whole wheat flour?
Julie says
Hi Marilyn, you can find the recipe for the Healthy Breakfast Cookie recipe here – I also sent it to your email. Enjoy!
Ali says
I made these today while I was home on a snow day and absolutely loved them! My husband’s comment was – these taste like you bought them at a bakery. 🙂 Just wanted to say thanks for a great recipe!
Julie says
That’s so awesome!!! I love it. Thanks Ali!
Marissa says
These were absolutely amazing. I just made 5 dozen of them…didn’t know they called for almonds. So I just didn’t add them. I added a touch more flour to absorb the wet ingredients. I will definitely make another batch and freeze them. Thank you for sharing this.
Julie says
Thank you Marissa!
Artina says
I just made these and these are THE BEST cookies I have ever made…simply divine!!! They are soft and centers are wonderfully chewy! Thank you for sharing.
Julie says
Artina, so glad to hear you love them too! I need to make some more soon!
Angey Price says
HI! These look amazing. I want to make them soon. I saw one comment made that they added a little extra flour since they didn’t have almonds. Do you think that is necessary, or could I just leave the almonds out? Also, if I sub another nut, should I make any adjustments.
One last question- how do you shape your dough? Do you make them into balls, leave them in the shape of the 1/4 cup school, make them tall? I have been experimenting with this with another recipe to see if it effects the shape of the cookie and how the middle cooks. And I want mine to look like yours! 🙂
Thanks!!
Julie says
Hi Angey, Thank you so much! If you leave out the nuts all together, they might be a little flatter than mine, even if you do add a bit more flour. I haven’t tried making them that way, so I’m not totally sure how altering the recipe in that way would affect them. I think it would be fine to use any kind of nut you prefer. I use a 1/4 cup scoop (like an ice cream scoop), and so my dough is shaped like a dome. Great question! I hope you love these cookies. Let me know what you think!
angey price says
thank you! making them today! I’ll let you know!
angey price says
They are awesome!!! The 1/4 scoop is perfect! The cookies are the perfect thickness and cooked all the way through, but still soft (I often have a problem getting flat cookies and middle not cooked enough). I used walnuts instead of almonds (b/c it’s what I had). I used unsalted butter and light brown sugar (again b/c it’s what I had), and they’re great. I can’t wait to try it as the recipe calls and see if it’s even better! I also added jumbo chocolate chips on top before I baked and it makes them so pretty. Then a sprinkle of pink Himalayan salt on top after they come out of the oven! SO GOOD!!! This will be my new go to cookie recipe! Thank you so much!!
Julie says
Yay!!!
Renee says
Wow, These cookies are incredible. I have an oat sensitivity so I made them for my family to keep myself from being tempted to eat them myself. Well, that did NOT work. Everyone was raving about them so I had to try just one. Well, that turned into multiple cookies. Yes, I did pay the price, but it was so worth it! Do you have a chocolate chip cookie recipe without the oats or dare I ask?!
Julie says
Renee, if you see the “looking for something” box on the left side of my blog and type in chocolate chip cookies you’ll see a few options. These are my favorite: https://lovelylittlekitchen.com/ultimate-chocolate-chip-cookies/
Julie says
Sorry, right side 😊
Brenda says
delicious!! I will definitely be making these again.
Julie says
Thank you Brenda!
Lisa says
I’ve used this recipe three times, doubling it every time. I’ve become famous at work for these cookies! People absolutely love them!
Julie says
Being famous for really good cookies is something to be proud of for sure! So glad you like them!
Nairuvis says
I made these cookies today and they were sooooo good. I am trying to contain myself from eating all of them all by myself. These cookies are so delicious my husband and 2 year old daughter are crazy about them and have eating half of the batch. Great recipe for sure I will make them again very soon!
Julie says
This comment made my day! So happy to hear the cookies were so well loved!
Latoya says
These are fantastic! I replaced some of the flour with cocoa powder, and had the beast double chocolate oatmeal chocolate chip cookies!
Julie says
I love the idea of adding cocoa powder! I can’t wait to try that.
Ed says
Just made these today for my wife and I, very simple to make.
I used Ghirardelli milk chocolate instead of semi. Needless to say I will probably have to make more tomorrow! Folks, they are that good!!
Julie says
That’s so great Ed. Keep them coming!
Debbie says
I made these today! 1/2 way through the cooking time, they are burnt! My oven thermometer says 350, why did the parchment also burn. Also, was the batter to be very dry.
Kayla Helmuth says
am i able to use light brown sugar instead of dark?
Julie says
Yes that’s fine! :0)
Amy Reyes says
I love making cookies but never have any luck with a chunky, chubby cookie. They are always flat. Even the toll house recipe. They cookies turned out think and chunky and delicious! Thank you so much for this recipe. I am going to give your chocolate chip cookie recipe a try next. Happy New year to you!!
Julie says
Amy, I know what you mean about flat cookie trouble! I think these stay so nice and chubby because of all the mix-ins! Thanks for saying hello and happy baking!