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Oatmeal Chocolate Chip Cookies

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. I will grant you that I am predisposed to like any kind of oatmeal cookie, but these really are fantastic. They have a perfectly crisp edge and just the right amount of chewiness in the center. They are buttery, without being greasy at all, and hit a perfect balance with 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.

The recipe comes from the The Frog Commissary Cookbook, which was originally published in 1985 as a collection of recipes from Philadelphia restaurateur Steve Poses. The book is one that many Philadephians swear by – and for good reason, as the recipes are delicious and reliable. 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. So you don’t just have to take my word about how good they are!

This recipes uses a straightforward drop cookie method and is easy to put together, though the dough is very thick with oats and you’ll need a little bit of elbow grease (or a stand mixer) to get the chocolate chips mixed in. When I was a kid, I couldn’t handle the last few minutes of mixing, so I usually just snagged a handful of chocolate chips for myself and had a parent help me out. The dough comes together quickly and easily, so these cookies can be ready at the drop of a hat when a craving strikes. The recipe also makes a very large batch, so you’ll have plenty of leftovers.

I typically use quick cooking oats in this recipe. They are cut more finely than regular rolled oatmeal, so the cookies have a fairly uniform look and distribution of the oats. The regular rolled oats can be used, but the cookies might have a slightly more rustic look to them. If you want the best of both worlds, use a combination of the two. I also use semisweet chocolate chips, but chocolate chunks and darker chocolate chips can also be used with excellent results. Leftover cookies can be stored in an airtight container and will last several days.

You can’t go wrong here. Trust me.

The Best 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. Dough will be thick.
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 transferring to a wire rack to cool completely.

Makes 3 1/2 – 4 dozen.


  • 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.

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  • elsa
    August 3, 2006

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

  • Nic
    August 3, 2006

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

  • Anonymous
    August 3, 2006

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

  • Jill
    August 3, 2006

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

  • Nic
    August 3, 2006

    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.

  • Anonymous
    August 3, 2006

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

  • Nabeela
    August 3, 2006

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

  • Ana
    August 3, 2006

    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!

  • diddy
    August 3, 2006

    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!!

  • Alanna
    August 4, 2006

    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.

  • christine
    August 4, 2006

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

  • Lynda
    August 4, 2006

    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.

  • helios
    August 4, 2006

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


  • Bev
    August 4, 2006

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

    Thanks for the recipe

  • Su-Yin
    August 4, 2006

    Hey Nic, I thought id share with you what i’ve done.
    THey were absolutely delicious! Great find! thanks for sharing 🙂

  • Leigh-Anne
    August 5, 2006

    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!

  • Cathy
    August 6, 2006

    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!

  • Cathy
    August 6, 2006

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

  • Anonymous
    August 9, 2006

    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!

  • Anonymous
    September 8, 2006

    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.

  • Jeanette
    June 22, 2007

    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!
    p.s. I am so enjoying your recipes and blog.

  • Christine
    December 30, 2007

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

  • Em
    April 1, 2008

    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!

  • Lanienell
    June 12, 2008

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

    November 4, 2008

    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.

  • leng
    December 1, 2008

    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!

  • Amanda
    December 19, 2008

    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!

  • Anonymous
    December 31, 2008

    those ook so good

  • S.M.
    January 16, 2009

    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.

  • Rundll
    January 26, 2009

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

  • K
    February 26, 2009

    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!

  • Jamie
    April 3, 2009

    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?

  • Dibi
    June 14, 2009

    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.

  • Nicole
    June 14, 2009

    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!

  • Laurie
    September 24, 2009

    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.

  • Lauren
    November 22, 2009

    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.


  • Pedro
    November 22, 2009

    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.

  • Brandi
    December 27, 2009

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

  • sweetsie
    January 18, 2010

    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.

  • Katiegal
    June 24, 2010

    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/

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