Chocolate chip oatmeal cookies

Chocolate chip oatmeal cookies

Yield: 3 to 4 dozen cookies

Chocolate chip cookies are universal favorites at bake sales, but this recipe was developed specifically for Cookies for Kids' Cancer first bake sale - the 96,000-cookie one.

No matter the season, these dense, buttery, yet light cookies - thanks to the oats - sell more than any other. Use the best-quality chocolate chips you can find. Don't bother making these cookies if you are scrimping on chips!


  • 2 sticks (½ pound) unsalted butter, at room temperature
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup quick-cooking or old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 cups semi-sweet chocolate chips


  • Preheat the oven to 325°F. Line a cookie sheet with parchment paper.
  • Place the butter and sugars in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the egg, egg yolk, and vanilla, one at a time, beating well between additions.
  • Place the flour, oats, baking powder, baking soda, and salt in a separate bowl; mix well and add to the butter mixture. Beat until everything is well incorporated. Scrape down the sides of the bowl, add the chocolate chips, and beat again.
  • Form the dough into heaping-teaspoon-size balls and place them about 2 inches apart on the prepared cookie sheet. Using your palm, gently press down. Alternatively, you can roll the dough into a log.
  • Transfer to the oven and bake until the cookies begin to brown at the edges, 12 to 15 minutes. Cool on the cookie sheet. Transfer to a wire rack and repeat with the remaining dough.

How to make cookie logs 
To prepare cookie logs, roll the dough into 1- to 2-inch cylinders, depending upon the cookie, and cover with parchment paper.

Place the cylinders in a resealable plastic bag. Refrigerate until slightly firm, about 20 minutes, and then re-form the cylinder to ensure that the shape is uniform.

Return to the refrigerator until the dough is firm, at least 1 hour and up to 5 days. When ready to bake, slice the cylinder into rounds ? to ½ inch thick, depending upon the cookie. If desired, freeze the dough for up to 1 month.

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