This is my go-to cookie recipe, and I wanted to share it a while ago but I wasn't satisfied with the pictures, so I put it on hold. Now I've had a chance to re-shoot and I'm happier.

I initially titled these, "The Best Oatmeal Chocolate Chip Cookies," but in retrospect, they are not, so I've renamed them. Don't get me wrong, they are GOOD, just not The Best.

You can make this with a hand-mixer or a wooden spoon. Towards the end you'll want to mix with your hands just to bring the mixture together into a firm ball of dough.

I roll mine quite small, but you can definitely make them bigger. For the small ones, you'll get about 50 and baking time is 9 minutes. For larger cookies, you'll get about 30 from this recipe and baking time is 10-11 minutes.

It's very important not to over-bake these. They should come out of the oven still very soft and they will firm up as they cool.


  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup butter/margarine
  • 2 eggs
  • 1½ tsp. vanilla extract
  • ¼ tsp. kosher salt
  • 3 cups flour (you may need up to ½ a cup more)
  • 1 tsp. baking soda
  • 2 cups rolled oats
  • 2 cups chocolate chips


  1. Melt the butter or margarine.
  2. Mix the brown sugar, white sugar and margarine together. Add in the eggs, vanilla extract and salt and mix to combine.
  3. Add two cups of flour and baking soda. Mix until it resembles a loose batter. Slowly add in the third cup while mixing.
  4. Mix in the rolled oats, and if the dough still feels sticky, add some more flour (not more than 4-8 tablespoons).
  5. At the very end, mix in the chocolate chips.
  6. Roll the dough into small balls and place on a cookie sheet lined with parchment paper. Leave some space between the balls of dough.
  7. Bake on 350°F. For small cookies, bake for 9 minutes. For slightly larger cookies, increase the baking time to 11 minutes.

Yields: 50 small or 30 medium cookies