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!
PrintBakery Style Oatmeal Chocolate Chip Cookies
Big, thick, soft chewy Oatmeal Chocolate Chip Cookies, just like you’d find at your favorite bakery!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
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
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!
Thanks so much, Deb. Your kind words made my day!
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.
So delicious. They were a big hit at our party. Thank you for sharing.
So glad! Thank you
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!
Can these vee made as a 1/3 cup size instead of the 1/4? How would you alter the baking process?
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.
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?
These were delish! Will make again!Cheryl
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.