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!
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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
Nicole says
What will happen if I use quick oats? It’s what I have. Thanks
Nicole says
Well I used quick oats no nuts, added a 1/4 teaspoon of cinnamon (my sons request) with a quarter cup each more of the oats and flour and they are beautiful and delicious!!
Julie says
Thanks Nicole, sounds wonderful!
Andree-Anne says
Made them for my coworkers as I can’t eat wheat. A huge success! Thanks
Julie says
I’m glad they enjoyed the cookies!
Alyssa says
Would this recipe work to freeze the cookie dough for a few days and then bake them?
Julie says
Yes, you can freeze the dough. Just make sure you add a little extra baking time if your dough is going into the oven colder than room temp. Enjoy!
Kelly says
These were so good. I replaced the chocolate chips with peanut butter chips.
Julie says
Glad you like them Kelly! I need to try them with the peanut butter chips – YUM!
Barb says
One person said that she used quick oats and added 1/4 cup of both the oats and the flour. Is that due to using quick oats instead of old fashioned oats?
Dana says
Best cookie recipe ever. However, it only made 16 cookies. Next time I will double.it.
Conny says
The cookies turned out perfect but I only made 15 cookies with the 1/4 cup scoop. I also reduced the amount of chocolate chips to 1 1/4 cup as I like to be able to taste the cookie dough. The recipe says 24 cookies does it need to be revised? My family loved the cookies❣️
Stephanie says
Great recipe! I didn’t use almonds but pecans instead! I also mixed the chips with chocolate, white chocolate and peanut butter chips! I think maybe a little cinnamon might enhance cookie! I will definitely make again!
Julie says
Wonderful, thanks Stephanie. Love your additions.
Tammy says
I read many of the reviews and had high hopes for these cookies, so I doubled the recipe… i was not disappointed! I don’t typically make oatmeal cookies but these are so good they might just be my “go to” from now on. I didn’t deviate from your instructions and my whole family devoured these things – thank you for sharing this recipe!
Kelly Lanford says
These are the best! My new go to chocolate chip cookies. My family, friends and coworkers love when I surprise them with a batch. Thank you sooo much. Making some right now for tonight’s bible study, the girls will be so excited:)
Julie says
So glad you love them too, Kelly! Thanks so much for letting me know!
Deb Rollins says
Crazy,crazy delicious and easy. This is now my “go to” Oatmeal Chocolate Chip recipe!, so many compliments. I’m always asked to make these & your Bakery Style Chocolate Chip Cookies when ever we get invited somewhere. Thanks for helping make me the most popular gal in town!! Love your blog as well !! Please keep up the great work!
Julie says
Thanks so much, Deb. Your kind words made my day!
Terry says
The BEST cookies. Structured enough to hold up to the large size and soooo delicious. I know lots of folks will think I’m crazy, but I actually prefer to use only 1 cup of chips because I enjoy the cookie dough so much. I have made the recipe at least half a dozen times. Consistently wonderful every time and always a big hit when I can bring myself to share.
Julie says
So delicious. They were a big hit at our party. Thank you for sharing.
Julie says
So glad! Thank you
Cory says
I followed the recipe exactly, but my cookies spread and flattened out. I tried chilling the dough and that didn’t help either. I’m sure I messed something up, but I’m not sure what. This isn’t the first time I’ve had this issue so I know it’s me! I long for the big, fat bakery cookie! ANY advice is appreciated. The cookies were deliciously flat so I can only imagine what the correct version will be like!
Christina says
Can these vee made as a 1/3 cup size instead of the 1/4? How would you alter the baking process?
Catherine Ainger says
Hi Julie,
You have so many comments and feedback already, but I had to chime in. I bake A LOT (probably too much), and these cookies are THE BEST!! They remind me of the oatmeal chocolate chip cookies from Pot Belly’s, which are really yummy, too. Normally I don’t deviate from recipes (especially the first time I make them), but my daughter is very allergic to almonds, so I had to omit them. I added an extra half cup of oats (1.5 cups total) and they turned out perfect. My family LOVES these cookies. We are big fans of the ‘Great British Baking Show,” and these cookies earned me the Paul Hollywood handshake. My husband is a certified cookie monster, and has moved these up to his number one spot. I pinned this recipe a long time ago, and I wish it hadn’t taken me so love to bake these cookies. Thanks so much for sharing! I look forward to exploring more of your recipes.
Felice says
Hi Julie,
I haven’t made these yet, but could I make them with coconut oil instead of butter for the vegans in my life?
Cheryl says
These were delish! Will make again!Cheryl
Tracy says
Oh how I loved these cookies! Just what I was looking for in terms of size, the amount of chocolate and the ratio of crispy and chewy.