This oatmeal macadamia chocolate chip cookie is a staple of my childhood. The oatmeal makes for a thick, soft, and chewy cookie!
How I created this Oatmeal Chocolate Chip Cookie Recipe
My parents aren’t into cooking and baking like I am (Don’t get me wrong, I grew up with great food, they just don’t love it the way I do.).
But there was this one really special thing I grew up with. My dad’s Chocolate chip cookies. My mom loves good cookies, and so my dad set out to make a great cookie.
I was very young when the final cookie made it’s debut so I don’t remember the trial and errors, but I remember the final recipe! My mom doesn’t even eat the cookies anymore, just straight dough.
Since my folks are empty nesters my dad doesn’t make the cookies much anymore. What’s the point of making a whole batch for just 1 person (he doesn’t eat them!). So when my mom comes to visit I always make a batch special just for her.
I like to make a double batch of dough but only half of the chocolate so there is more cookie less chips but add however much chocolate you like!
I like my cookies warm and fresh, so I only bake what I want to eat. The rest of the dough I roll into dough balls and freeze.
Then when I want fresh cookies I pull out a pan, put the frozen ball’s in the oven while it preheats and add 2 minutes to the normal cooking time.
For variety sometimes I add cocoa, use peanut butter chips, or add coconut flakes, but while these are sometimes nice changes my favorite will always be the original.
Just take me to the Oatmeal Chocolate Chip Cookie Recipe already!
If you’d rather skip my tips and tricks for cookies, along with links to other cookie recipes and get straight to these delicious oatmeal chocolate chip cookies – simply scroll to the bottom of the page where you can find the printable recipe card.
Tips to Make the Perfect Oatmeal Chocolate Cookie
- I like to use Trader Joe’s chocolate chips because they melt so beautifully and stay melted longer vs going hard again immediately.
- For the oatmeal use regular oatmeal, not quick oats for a better flavor.
- For grinding you can use a blender but in small batches so the oats don’t burn in the bottom of the blender. Or you can use a food processor to grind the whole batch at once.
- I measure out 3 cups of oats and blend it down to 2.
- You want to wash the macadamia nuts to get off the dry nut powder for a better flavor. Let them dry on a paper towel before adding them to the recipe.
To make this Oatmeal Chocolate Chip Cookie you’ll need
- A stand mixer with whisks and cookie paddles, like my Bosch!
- Cookie sheet
- parchment paper or silpat mat
- Cooling rack
The Perfect Oatmeal Chocolate Chip Cookie
If you love these cookies as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you love Oatmeal Chocolate Chip Cookies you’ll love these other cookie recipes!
Vanilla Sugar Cookie | Fat Pecan Chocolate Chip Cookies | Vampire Bite Sugar Cookies
Vanilla Bean Danish Butter Cookie | Sandies | Peanut Butter Cookie
To watch me make these Chocolate Chip Cookies play the video in the recipe card (if you’re on desktop, a teaser video should be auto playing for you). You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
Oatmeal Chocolate Chip cookies
- 1 C granulated sugar
- 1 C packed light brown sugar
- 1 C butter softened
- 2 eggs
- 2-3 tsp vanilla
- 3 C oatmeal
- 2 C all-purpose flour
- 1 tsp baking soda
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 12 oz Chocolate chips
- 8 oz macadamia nuts optional – wash and dry before ading
- Preheat oven to 360.
- In a food processor or blender grind the oats from 3 cups down to 2
- In a bowl whisk the oats, flour, baking soda, baking powder and salt.
- In your mixer with whisks beat the butter and both sugars until thick, light and creamy.
- Add the eggs and vanilla and beat.
- Switch from the whisks to the cookie paddles.
- Add the dry ingredients and beat.
- Then add the chocolate chips and nuts and mix.
- using a medium cookie scoop scoop out balls of cookie dough – if you want chocolate chips showing add extra chips to the top of the dough balls
- Bake at 360 for 8-10 mins – tip – when using a hot cookie sheet cut back by a min.
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I don’t know if anyone else found this confusing, but I wasn’t entirely sure how much oats were called for. The recipe says, “3 C ground oatmeal – creates 2 cups ground oats (NOT quick oats).” I used about 2.5 cups of quick oats and put them in a blender on high and until they were finely ground. It was almost exactly 2 cups of blended/ ground oatmeal. The cookies turned out great!
I rewrote it, hopefully it’s more clear now. I say not quick oats cause it changes the texture and taste. I take 3 cups of oats and grind it down to 2 cups.
NO WAY!!! I came upon this completely randomly via Pinterest and the cookie cones, and thought, “I wonder if Ashlee is blogging, if she would ever share the secret family cookie recipe?” I am SO HAPPY I found you – and this! Do you use milk chocolate chips?
growing up it was always milk chocolate chips – it’s my mom’s favorite – personally I prefer my chocolate darker so I go with a semi sweet or dark when I make them for myself, but milk when I make them for mom when she’s in town! and YES totally crazy! my oldest turns 16 in a few months and I was just thinking about that time in our lives the other day – I still think of you anytime I see little Sterling roses!