Oatmeal Chocolate Chip Cookies

These are, hands down, the best oatmeal chocolate chip cookies I have ever made and probably the best I have ever eaten. Granted, I actually make things that I like more than these (sometimes you feel like a muffin, not a cookie), but I have never seen someone not reach for a second cookies straight away. They are fantastic – slightly crispy on the edges with a nice and chewy center. They are buttery, without being greasy at all, and perfectly balanced. The cookies have just the right amount of chocolate chips to appease any chocolate lover, but not so much that the flavors of the oats and vanilla are drowned out.

I could go on about the taste, but I’ll refrain.

The cookies are from The Frog Commissary Cookbook, a book of the recipes from a very popular local restaurant called “Frog” in Philadelphia in the 1970s. As I have family out in that area, I suspect that more than one relative of mine frequented the restaurant, which is probably how my mother ended up with a copy of the cookbook. She started making the cookies and, after a time, so did I.

The book says that the restaurant would “sell this cookie the way that McDonald’s sells burgers: they fly out the door.” They also note that they were “irresistible,” even to employees who were around them every day.

Oatmeal cookies hardy make a good “cooking school” entry in terms of method because almost everyone knows how to make a simple drop-cookie already. They fit in, however, because this is a cookie that everyone needs to have in their repertoire.

Trust me.

Oatmeal Chocolate Chip Cookies
(from The Frog Commissary Cookbook)

1 cup butter, room temperature

1 cup sugar

1 cup brown sugar

2 large eggs

2 tbsp milk

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 1/2 cups oats (rolled or “quick,” but not “instant”)

2 cups chocolate chips (about 12-oz.)

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.
Stir in the oats and chocolate chips by hand.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.

Makes 4 dozen.

Notes:
- If you chill the dough for about 30 minutes before baking, you will have a slightly puffier cookie.
- You can substitute raisins for the chocolate chips.
- You can add up to 1 1/2 cups chopped nuts in addition to raisins or chocolate chips. You might want to make the cookies slightly larger if this is the case.

77 comments

  1. They look like cookie perfection. Can I ask what kind of chocolate chips you use for them?

  2. I have used all brands of chocolate chips in these, the standard semi-sweet variety. It doesn’t matter what kind you use.

  3. How do you make your cookies come out uniform and round? Mine are 50% good-looking and 50% misshapen.

  4. Is it necessary to use the parchment paper? I have never used that when baking and am wondering what difference it would make? Thanks

  5. Anonymous – I have a lot of practice!

    Jill – The cookies will still cook without parchment paper, but I recommend it for all bakers. It makes the cookies come right off the pan and makes cleanup easy. You’ll never have a cookie stick to the baking sheet if you use parchment paper.

  6. This is very similar to my most favorite cookie, except that I use Crisco instead of butter, which makes them crisper.

  7. they look lovely! I’m bookmarking your site to try out the various good recipes you’ve listed…thanks a lot!

  8. Oh my, oatmeal cookies are my favorites and your description of these made me want to try them right now! I will definitely make them this weekend, next week at the most!
    Ana

  9. oh my goodness! I was just about to make oatmeal chocolate chip cookies and wanted a recipe! I thought about using the one under the lid of the quaker container, but wanted to check online first! I’ll be bookmarking your site (if you don’t mind)! Thanks so much! I’m so craving this right now!!

  10. Nice! I have extra appreciation for recipes that have straight-forward quantities, 1 cup this, 1 teaspoon that, notice that there’s only one fraction in the whole ingredient list!

    In my experience, if you’ve got so-so baking sheets (and even some pricey ones aren’t all that great, unfortunately), parchment really improves the results for cookies.

  11. Oh my goodness, I think I’ve died and gone to cookie heaven! Nic, those look gorgeous, not to mention delicious!

  12. These cookies look great – one of my favorites (though I prefer raisins, so I’ll use that substitution).

    Nic, have you used a Sil-Pat and, if so, how would you compare it to parchment? I use a Sil-Pat primarily for expediency (if I rely on parchment, it seems that I am always out when I need it). The Sil-Pat is (obviously) more expensive upfront to buy a Sil-Pat, but it can be used for years.

  13. Thanks for posting this recipe. I made a half batch this afternoon, and they smell amazing!

    http://talesfromaveggiekitchen.blogspot.com/2006/08/another-night-on-town.html

  14. These are the best oatmeal cookies I have ever tasted! Made a batch tonight and family loves them.

    Thanks for the recipe

  15. Hey Nic, I thought id share with you what i’ve done.
    http://cookingismypassion.blogspot.com/2006/08/marshmallow-oatmeal-cookies.html
    THey were absolutely delicious! Great find! thanks for sharing :)

  16. I was just about to make “regular” chocolate chip cookies but think I’ll switch to these now for a nice change.

    One recommendation I’ve heard but have yet to try is using chocolate covered raisins in oatmeal cookies (the best of both worlds, I suppose). These recipe seems like it would be a wonderful test case for such a substitution.

    Also, for your reader who asked, I know that ever since I started using the smaller-sized ice cream scoops (available at stores like Williams-Sonoma) to deposit my cookies on the tray, I’ve solved the odd-shapes and sizes issue. I consider them one of my best kitchen tool investments.

    Lovely blog and recipes — Cheers!

  17. I have that book! I loved reading it and had always hoped to visit the restaurant some day. I guess it’s gone now. Anyway, I’ve only ever made one recipe from the book (Siamese Chicken Curry with Broccoli and Peanuts – fantastic!), so I’ve never tried the cookies. Thanks for the recommendation Nic, I’ll have to try them real soon!

  18. I was wrong – the Frog Commissary lives! I may yet get a chance to visit!

  19. When I saw the title of your post, my first thought was, “the best oatmeal chocolate chop cookies were from the Frog Commissary”. I grew up in Philly and actually was an employee of the Frog Comissary market. These are the best!

  20. Hi! This is my first time to comment and I must say I really, really love your site! I love baking, but I still have a looong way to go to attain picture perfect cakes, cookies, etc. I’ve made these cookies 4-5 times and while they really taste great, mine does not seem to hold together. They kind of break easily. What do you think I did wrong? I use half butter and half margarine and I even extended the baking time.

  21. Your recipe sounded so convincing that I just had to try them. I milled up some whole wheat pastry flour and baked some of these up… and I have to agree these are the best oatmeal cookies I have ever ate or baked. Thanks for sharing them!
    -Jeanette
    p.s. I am so enjoying your recipes and blog.

  22. Thank you for sharing this wonderful recipe! I made a batch yesterday and they were delicious – just what I was looking for. :-)

  23. I just made these before and my friend distracted me by showing me her pet rats so I forgot to put the white sugar in.. They’re still tasty!

    I will try again soon, with no distractions!

  24. Thank you, thank you, thank you! These cookies were exactly what I was looking for, and they taste fantastic! I will bake again.

  25. I have made these cookies three times, each time better than the last. Excellent results. I substituted butterscotch chips and added pecans when I ran out of chocolate chips. My husband loved them.

  26. hallo! just want to know if u could freeze the dough? coz im considering of making a whole batch and freezing them so when i have the urge to have one i could just get it from the freezer and pop it in the oven.

    i would appreciate your ans a lot. thanks!

  27. Just made these with 1 cup raisins, 1 cup chopped hersheys bar (I ran out of choc. chips!!), and a little more than a cup of pecans…INCREDIBLE!!! These are great; thanks!

  28. those ook so good

  29. I just finished baking these cookies, and the first dozen disappeared. My kids and husband like them a great deal – obviously. I like them because they are not too cakey. I used a silpat because I didn’t have parchment paper and they turned out yummie. Thanks for a great recipe.

  30. I will keep these in mind for the next time I have the extended family over!

  31. Just finished making these and they were great. I only had half a cup of chocolate chips so used them and half a cup of raisins. My two year old was rather impressed!

  32. Ok so I made these cookies and for some reason I can never get a cookie to look normal. They tasted great, but they were so flat you could see thru them. Is there something I am doing wrong?

  33. I love these cookies! They have turned hard-core oatmeal raisin cookie traditionalists into fans too.

    Have you ever refrigerated the dough? If so, how long will it stay good in the refrigerator? Have you frozen the dough? How long will it last?

    Thanks for the recipe & the response.

  34. Dibi – I’ve chilled the dough for two days before baking it. I’ve never frozen it, but I think that it would keep pretty well. You could always form it into a log shape, freeze it, and after letting it defrost slightly in the refrigerator, make slice-and-bake cookies with it. I think they’d turn out pretty well!

  35. My husband calls these the “world’s greatest cookies”. They are perfect for dipping in milk. I use butter flavor crisco and 3 cups of oatmeal for the perfect dunking cookie. Parchment really does the trick for me too, and chilling the dough keeps them from spreading too thin.

  36. Sooo… I just tried baking these cookies and they are soooo thin and liquid-y when they bake. Then they get super crispy when I take them out. Is this how they are supposed to be? I can’t seem to get it right! I triple checked my ingredients and I did everything right. They end up being see through practically when they cool.

    Help!

  37. Lauren, I see this problem all the time. You didn’t add the right amount flour. Try reading the directions properly. To ready properly, it’s right to left top to bottom. A few sentences in a row are a paragraph. It’s stuff you learn in 3rd grade. I hope the man your with loves you for who you are not the cook your obviously aren’t.

  38. every time i use your recipe everyone raves about how great these cookies are. it’s all in the butter, of course! thanks!

  39. I am a professional baker!! Okay well maybe not, but after making these cookies it would be hard to convince my family otherwise. I have mastered this recipe and family and friends continue to put in requests. These are the best cookies ever!! I dare you to eat just one, it simply can not be done.

  40. These cookies are to die for,,,I can’t keep up with cooking them for my 3 grandchildren and my daughter.’Thank you so much and I hope I can find some more of your recipes in the very near future/

  41. I have searched high and low for your website just to comment on these cookies! A cousin of mine found this recipe about a month and a half ago, passed it on to me, and now both of our families are obsessed! Even my mother in law (who is convinced I can’t cook/bake) asked for the recipe! Is it horrible I’m keeping it a secret?! :)
    These have become our “famous” cookies!
    I love your blog!

  42. what would you do to add 1 c.shred coconut as well to this recipe?
    Thanks for a great site and can’t wait for your answer :)

  43. Jack,

    I think that would be a nice addition!

  44. thanks Nicole :)
    I was wondering extra liquid or extra egg?? for that 1 c.coconut as well?
    What do you think I should do :)

  45. These are the best oatmeal chocolate chip cookies I have ever had and made. I made them for my fiance and he couldn’t help himself. He wanted to eat them all! I am making them today, but I am going to add butterscotch chips instead. =) Thank you for this recipe! I am forever grateful.

  46. Thanks for this amazing recipe. My humble addition is FRESH or frozen whole cranberries (NOT dried). The cranberry/chocolate combo raises these amazing cookies to a whole other dimension.

  47. Hey, these look awesome, but I wuz wondering if they could me made into bars?? Thanks!

  48. Just made a half batch last night, with the amount of sugar slightly reduced (3/4 cup total sugar instead of 1 cup). Did not miss it. Also,the dough is a little watery because of the milk so after adding the blobs of dough, stick the tray in the freezer for a few minutes so it doesn’t spread too thin in the oven. next time, i think i will add some cinnamon and perhaps walnuts but even as is, they are excellent :)

  49. This may be a dumb question. But the recipe calls for butter, does this mean unsalted or regular?

    Thank you!!

  50. The “default” for just about all baked goods is unsalted butter, so that is what I always use in my recipes unless otherwise specified. That said, salted will definitely work in this recipe with no problems. I generally advise cutting back on the salt in a recipe a little bit if (a) you use salted butter and (b) are sensitive to salty flavors.

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