Filed Under: Chocolate | Cookies | Videos

Oatmeal Chocolate Chip Cookies

Recipe By Tessa Arias
September 18th, 2018
4.91 from 33 votes
4.91 from 33 votes

Thick, chewy, and soft, these oatmeal chocolate chip cookies are bursting with ooey gooey chocolate goodness that everyone will love. Download my FREE Cookie Customization Guide here!

Yield: 24 cookies

Prep Time: 15 minutes

Cook: 15 minutes

Tessa's Recipe Rundown...

Taste: Sweet with a hint of cinnamon and loads of chocolate chips. Chocolate chips > raisins.
Texture: Thick, chewy, soft, crisp at the edges, and a little chunky.
Ease: Super easy.
Appearance: Don’t you just want to take a big bite out of one?
Pros: No raisins!! 😉
Cons: None.
Would I make this again? I’ve made these countless times.

I’m pretty sure I’ve discussed this before but it is worth repeating: there is nothing worse than biting into what you think is an oatmeal chocolate chip cookie only to discover they’re RAISINS instead. It’s such a horrendous surprise.

Homemade oatmeal chocolate chip cookies on a counter

You think your bite it going to be full of bursts of slightly gooey chocolate gems but instead you’re left with wrinkly, shriveled, sticky, bland bites of fruit. Can you tell I’m not a huge fan of raisins? I can do chocolate covered raisins or maybe even yogurt covered raisins but I’d just rather not eat them generally. I don’t see the attraction.

I’m not a huge fan of dried fruit to begin with, but raisins are certainly my least favorite. Why choose raisins when you can have chocolate chips?!

Here’s why you’ll love these oatmeal chocolate chip cookies:

  • Warm, homemade cookies straight from the oven in under 30 minutes
  • No dough chilling required!
  • Thick, chewy, and SO soft
  • No raisins 😉

Soft and chewy oatmeal chocolate chip cookies cooling on the counter

Oatmeal chocolate chip cookie broken in half with gooey chocolate chips

How to Make Oatmeal Chocolate Chip Cookies

Here are some bonus tips and tricks for ensuring your oatmeal cookies come out perfectly soft, chewy, and beautiful. The full recipe is just below.

Ingredients you’ll need for these cookies:

  • Flour: All-purpose flour is used in this recipe. Be sure to measure your flour properly with a kitchen scale!
  • Salt: Helps to balance out the sweetness.
  • Leavening: Both baking soda and baking powder are used to help lift the cookies for this recipe.
  • Cinnamon: A dash of cinnamon gives these oatmeal chocolate chip cookies the BEST flavor.
  • Butter: Make sure to use unsalted, room temperature butter. More on this in the next tip.
  • Sugar: This recipe calls for both granulated and dark brown sugar. I love to use dark brown sugar in this particular recipe because the rich butterscotch flavor it lends complements the nutty oats beautifully. But also, dark brown sugar is made with more molasses which adds more moisture to this dough and helps keep the cookies softer for longer once they’re baked. You can use light brown sugar if you need to, but definitely consider giving dark brown a try! If you make this recipe without brown sugar, they won’t be as soft, chewy, or flavorful. P.S. if you have granulated white sugar and molasses, you can make brown sugar yourself!
  • Eggs: You’ll see this recipe calls for two large eggs plus one egg yolk. Again, that egg yolk lends moisture and richness, helping to make these cookies both softer yet chewier.
  • Vanilla Extract: Adds delicious flavor.
  • Oats: I like to use old-fashioned rolled oats in my oatmeal cookie recipes.
  • Chocolate Chips: Obviously! But you can use raisins if you MUST.

Why are my cookies flat?

Butter temperature is KEY!

Be sure to use unsalted butter that’s at a cool room temperature, about 67°F. Butter that’s too warm may cause the cookies to spread and flatten while baking. In general, the cooler the dough is when it enters the oven the thicker your cookies will be. If you want thicker cookies, try popping the balls of dough in the freezer while your oven preheats.

Click here to learn why I only use unsalted butter when baking.

What kind of oats should you use for oatmeal cookies?

You can use old fashioned or quick cooking oats in this recipe. Quick cooking oats are smaller in size and will provide a more uniform texture, whereas old fashioned oats will provide a more craggy rough texture. Oats tend to zap moisture in any recipe, which is why simply adding them into your favorite chocolate chip recipe typically won’t work.

How to make beautiful cookies:

Use a large spring loaded cookie scoop to portion out perfectly even and round balls of dough. Roll them between your palms to smooth out then flatten slightly so they spread evenly. Dot the disks of dough with a few chocolate chips. Bake on a heavy duty unlined aluminum half sheet pan for golden brown cookies.

Learn more about the importance of baking pans when it comes to cookies here!

How to make oatmeal cookies ahead of time:

This dough will keep covered in the fridge for up to 2 days. Allow it to return to room temperature before scooping and baking.

You can freeze just about any drop cookie recipe as well! Freeze pre portioned balls of dough in an airtight container for up to 6 weeks. Learn more about freezing and baking frozen cookie dough here.

Thick, chewy, and soft, these oatmeal chocolate chip cookies are bursting with ooey gooey chocolate goodness that everyone will love.

There’s nothing more comforting than a warm cookie with a glass of cold milk! xo

More Cookie Recipes:

4.91 from 33 votes

How to make
Oatmeal Chocolate Chip Cookies

Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Thick, chewy, and soft, these oatmeal chocolate chip cookies are bursting with ooey gooey chocolate goodness that everyone will love. Download my FREE Cookie Customization Guide here!


  • 1 3/4 cups (222 grams) all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 sticks (170 grams) unsalted butter, at room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1 1/4 cups (250 grams) packed dark brown sugar
  • 2 large eggs plus one egg yolk
  • 1 teaspoon vanilla extract
  • 3 cups (297 grams) old-fashioned rolled oats
  • 1 1/2 cups (255 grams) semisweet chocolate chips


  1. Preheat the oven to 350°F. Line large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
  3. In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and well combined, about 1 to 2 minutes. Beat in the eggs and vanilla. On low speed gradually add the flour mixture and beat until just combined. Stir in the oats and chocolate chips.
  4. Using a spoon or spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the palm of your hand.
  5. Bake for about 14 to 15 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire wracks to cool completely.

Recipe Notes

Course: Dessert
Cuisine: American
Keyword: oatmeal chocolate chip cookies

This post was originally published in 2013 and recently updated with recipe improvements, recipe tips, new photos, and a new video. Photography by Ashley McLaughlin.

Cookie Customization Guide

My FREE printable Cookie Customization Guide shows you more quick swaps to customize any cookie recipe to make it softer, chewier, crispier, or whatever your heart desires!

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Liz @ Tip Top Shape — July 1, 2013 at 4:12 am

    These are one of my favorite cookies. I always love having more recipes for it! These look delicious 😀

  2. #
    Rachel @ Baked by Rachel — July 1, 2013 at 4:56 am

    If I plan on eating the cookies, I always replace the raisins with chocolate chips. I just can’t handle them. These look absolutely perfect!

  3. #
    Tracey — July 1, 2013 at 5:20 am

    Haha, I like both raisins and chocolate chips in my oatmeal cookies. I blame my love of Raisinets for that! These look awesome!

    • #
      Michael Quimby — December 20, 2019 at 10:54 am

      I use chopped dates and crushed pecans

  4. #
    Tieghan — July 1, 2013 at 6:13 am

    I HATE rasins and especially hate them in my cookies so I feel you! These however look amazing! My kind of cookie for sure!

  5. #
    Rachel Cooks — July 1, 2013 at 6:30 am

    These look so thick and perfect!

  6. #
    Jessica@AKitchenAddiction — July 1, 2013 at 6:31 am

    Oatmeal chocolate chip cookies are my favorite! I can see why you’ve already made these twice!

  7. #
    Christine — July 1, 2013 at 7:40 am

    Yummy yummy! I have a huge thing for the ones that they serve at Potbelly’s, and these look and sound like a great substitute (if not better)! Thanks for all the awesome recipes, Tessa 🙂

  8. #
    Annie @ Annie’s Noms — July 1, 2013 at 10:03 am

    I totally agree! There have been many a time when I’ve thought I was about to bite into chocolate only to find out it’s a raisin! Loving these, definitely be making them so I know that when I bite into them there won’t be any raisins hiding in there haha!

  9. #
    Mihai @ World in a Cupcake — July 1, 2013 at 2:28 pm

    Your photos are simply delicious! We would love to publish them on World in a Cupcake if you would like to submit some.

  10. #
    Denise — July 1, 2013 at 6:36 pm

    I hate raisins too! And it sucks because I love oatmeal cookies and they usually come with raisins, which I don’t really get. 😛 Glad you finally have a recipe for a perfectly chewy and raisin-less oatmeal cookie! Can’t wait to ask my aunt to try these out. 🙂

  11. #
    Mimi @ Culinary Couture — July 1, 2013 at 9:49 pm

    I saw a meme once that said “Raisins that look like chocolate chip cookies are the reason I have trust issues” LOL so true!

  12. #
    Belinda @themoonblushbaker — July 2, 2013 at 9:20 am

    Thank you! Dried fruit is great in my eyes but not in cookies! The fruit and nut chocolate bar has to be worse creation in the world of chocolate bars; been tricked so many times>_<
    I love these!

  13. #
    Jillian — July 4, 2013 at 7:44 am

    I just got the first batch out of the oven and they are divine! I look forward to sharing them at the neighborhood 4th if July cookout!

    • #
      Tessa — July 4, 2013 at 10:17 am

      I’m so happy to hear that! Have a great holiday weekend 🙂

  14. #
    Keith — July 31, 2013 at 2:31 pm

    I love butterscotch chips in oatmeal cookies too – one of my favorites growing up.

    Just discovered your blog today – what a treat!

  15. #
    Anna — August 2, 2013 at 7:55 pm

    Just made these and they are delicious! The whole family loves them. Not sure they will last the weekend.

  16. #
    Lucy — August 7, 2013 at 8:10 pm

    Delicious! I like that the cookies are very oat-ey, don’t spread, and stay nice and soft! I will definitely be holding on to this recipe! Thanks!

  17. #
    Tina — August 17, 2013 at 10:23 am

    I tried these and they were absolutely a-maz-ing!!! Soo yummy 🙂 I love oatmeal cookies so I really wanted to try this recipe.

    I saw on the Quaker oats box a recipe for “vanishing oatmeal raisin cookies”. Yeah right!!!`

  18. #
    Paula — September 17, 2013 at 12:01 pm

    PISTACHIO ICE CREAM!! I thought it was mint chocolate chip. Hate pistachio to this day because it tricked me.

  19. #
    Camille — December 24, 2013 at 6:35 am

    Made these yesterday. Best oatmeal cookie recipe ever and ZOMG cinnamon! Always adding that from now on.

  20. #
    Laura — August 25, 2014 at 4:06 pm

    You never let me down! I wanted to find a better oatmeal cookie recipe than my old standby and checked my go-to blogs—yours was one of them of course! But only you had exactly what I was looking for!! Thick and chewy with some crunch on the edge and lots of chocolate chips! Certainly not raisins– oh, the HORROR!!

    • #
      Tessa — August 26, 2014 at 8:08 am

      Haha!! So glad I had exactly what you were looking for, great minds think alike 😉

  21. #
    debbie — September 17, 2014 at 10:00 am

    What happens if I just add 1/2 C oats to your ultimate chocolate chip cookie recipe? That’s what I really wanna do cuz those cookies are fantastic.

    • #
      Tessa — September 19, 2014 at 1:40 pm

      1/2 cup oats should work fine in that recipe!

  22. #
    lisa g. — February 7, 2015 at 8:12 pm

    These look so good I gotta make them! I made a chewy oatmeal CCC recipe from another website and I swear they ended up hards as rocks and fast too. Nearly broke off my teeth! And it wasnt my creaming method that did it either. Seriously they sucked. So I pray these cookies stop my searching desparately for awesome oatmeal CCC!

  23. #
    Kelly — June 15, 2016 at 12:14 pm

    I really wish that weights for the ingredients were listed!! I’m about to make these and am hoping they come out well 🙂

  24. #
    Vanessa — June 17, 2016 at 7:29 am

    Tessa, I love your website. I cannot wait to make these WITH raisins LOL! I have an uncle that always asks me for Oatmeal Raisin cookies, so I am going to use your recipe and replace the chocolate chips with raisins. 🙂 THE HORROR!!! LOL!

    • #
      Tessa — June 19, 2016 at 7:06 am

      LOL 🙂

  25. #
    Sol — December 10, 2016 at 7:17 am

    Dare I say this? I was wondering if the recipe is altered if raisins *gasp* ARE in it & no chocolate?
    I get terrible headaches from any chocolate & these with raisins are my stepsons favorite. Any type of bonding (he makes them WITH me!) I’ll put up with the shame of the raisin. Or instead I put blueberries & lemon zest in it? I guess I’m asking if the above recipe would work with my desired additions. Thanks. I forward this to all of my lucky chocolate loving-eating friends!

  26. #
    Kelly — February 19, 2017 at 1:51 pm

    These came out beautifully! I got creative and added chopped dried tart cherries and walnuts to go with the chocolate. I love love love the substantial texture of oatmeal cookies but am so unimpressed with raisins :s so once those are replaced with yummier options we get a delicious result. Thanks!

    • #
      Tessa — February 23, 2017 at 8:45 pm


  27. #
    Nilemami — March 2, 2017 at 3:49 am

    I too am a fan of raisins being my favorite cookie is oatmeal raisin. Will be making these tonight with raisin. Mmmm can’t wait. Will be trying your Nutella stuffed Churro’s this weekend.

  28. #
    Teresa — June 28, 2017 at 12:52 pm

    Hi Tessa, I only have quick rolled oas will they work or will it change the cookie? Thanks Teresa

  29. #
    jean — October 30, 2017 at 1:48 pm

    is this similar to your cookie customization recipes? as i have this from you, but was wondering if i added oatmeal to your cookie customization recipe would it turn out like these thanks jean

  30. #
    Rachel — April 20, 2018 at 12:05 pm

    These came out perfectly on the first try! Super easy, just needed a little elbow grease to really make sure the oats were thoroughly combined. I second the question about customized cookie recipes! Would the normal adjustments ruin anything or is it safe to experiment? 🙂

  31. #
    Mary — September 9, 2018 at 7:41 am

    I’m constantly searching for 3 recipes: the best chocolate chip recipe, the best chocolate cake recipe and the best oatmeal cookies. I just made these cookies and they taste sooo good. However, they didn’t flatten out like the nice ones you get at bakery’s and they stayed as thick as they were after I flattened them slightly beforehand baking. Can you please tell me if I did something wrong? Or can you tell me what do to get the cookies flat without shaping them beforehand baking? Please advise. Thanks 🙂

  32. #
    Gail — September 21, 2018 at 4:47 am

    I love oatmeal cookies but unlike everyone here, I LOVE the raisins in oatmeal cookies! I wonder if raisinets would be a good alternative? A little chocolate AND raisins…hmmmm! Gotta try it!

    • #
      Tessa — September 21, 2018 at 1:29 pm

      YES! Love that idea.

  33. #
    Patricia Pines — September 21, 2018 at 7:06 am

    And I thought I was the only person that didn’t care for raisins in cookies. Thank you!! 🙂 I’m looking forward to making these and the apple bars you posted. Have a great weekend.

    • #
      Tessa — September 21, 2018 at 1:29 pm

      Glad we’re on the same page 🙂 Hope you enjoy both recipes!

  34. #
    Kevin Ha — September 22, 2018 at 11:40 am

    About to pop the cookies in the oven right now! Cannot contain my excitement to taste these! Love your recipes Tessa!

  35. #
    imgrum — September 24, 2018 at 2:27 am

    The cookies sounds so easy and nice to make. Thank you for sharing the recipe.

  36. #
    Kris — October 11, 2018 at 11:36 pm

    I am in cookie heaven! Tessa!!! The cookies are just amazing! Forget the old recipe, this is the ultimate! To those planning to make these, it helps a lot to watch the video., how Tessa rolls them and flatten them a bit. No fail! Thank you so so much!

  37. #
    Kate — October 16, 2018 at 7:43 pm

    I made these following the recipe-Fantastic. Then I made them with a cup of chopped walnuts and 1/4 tsp of nutmeg-Again Fantastic. The nuts cut the sweetness. I love the chewiness of the oats. Best oatmeal cookie recipe!

  38. #
    Ellen — November 19, 2018 at 8:56 pm

    I have light brown sugar and molasses in my pantry. How much molasses should I add if I use the light briwn sugar? Of course, I also have white sugar.

  39. #
    Elisabeth — November 24, 2018 at 8:55 pm

    Can I use GF flour instead?

  40. #
    Lisa g. — December 14, 2018 at 11:40 am

    Thanks Tessa, your the best!

  41. #
    Melea — December 28, 2018 at 2:20 pm

    Tessa, thank you! Excellent recipe! I made them today as a gift. I made mine golf ball sized and baked 12 minutes. I used the extra egg yolk and the Quaker quick oats as you suggested in your video demo. I’ve found my favorite chocolate chip cookie recipe!

  42. #
    Windy — April 23, 2019 at 8:26 pm

    Hi Tessa,

    This choco cookies look fantastic & I’m about to make it for my daughter birthday party however since it’ll be served to the toddler then I want to omit the granulated sugar. Will it be making any issue for the result? Thanks you. Kiss from Bali xx

  43. #
    Shelly — June 21, 2019 at 11:30 am

    Baked them. Texture and chewiness was good. Too sweet. Wouldn’t make again due to the overly sweet factor.

  44. #
    Pauline — July 19, 2019 at 2:09 pm

    I made these more than once and they never last on our house.

  45. #
    Tammy M Muczinski — September 8, 2019 at 2:13 pm

    My kids would not go near oatmeal. They went bananas for these tonight!!! Hoping they will try oatmeal for breakfast now. Thank you Tessa for always have really tasty recipes!!!

  46. #
    Ana — October 5, 2019 at 5:40 pm

    Made these today and they’re really tasty! Thanks for sharing!

  47. #
    Paula Richardson — November 11, 2019 at 11:35 pm

    Amazing cookies!! They came out perfect. This will be my go to cookie, Next time more nuts.

  48. #
    David — November 13, 2019 at 12:28 pm

    I made these last night and OMG! The best cookie ever….. Made these for my work peeps and they have gone nuts over them. I did not change a single thing from the recipe.

  49. #
    Gottbrath, Andrea — January 8, 2020 at 8:10 am

    I like this recipe a lot but my children just LOVE it. These are their absolute favourite cookies. I appreciate the simplicity of creating them, though the cookies always suggest to be from another world (where chocolate rules, of course) as soon as they leave the oven. They smell good, taste fantastic, the mix between crunch and gooeyness balanced. Perfect!

    • #
      Tessa — January 8, 2020 at 9:18 am

      Love this! Thanks for sharing 🙂

  50. #
    Lyndon Hayhoe — January 21, 2020 at 6:18 pm

    These are my wife’s favourite style of cookie, and this is the best recipe! I super dig the cinnamon too. Delicious! Thank you for the recipe! (And thank you for the extra 3lbs I can now carry!)

  51. #
    Kate in San Diego — March 29, 2020 at 1:32 pm

    Great Recipe! I often add chopped walnuts to cut down on the sweetness (not that there’s anything wrong with chocolate). Friends have said that these are the best oatmeal cookies.

  52. #
    Sam — April 4, 2020 at 11:34 am

    Love all your cookie recipes! This was my favorite one so far.

    I want to make them smaller for my children. Do I need to change anything besides cooking time? Wasn’t sure if the ratio of ingredients would change if I made them half the size?


  53. #
    Mitchy — April 9, 2020 at 6:48 am

    I just made these cookies and it tastes so good! Just the right amount of sugar. It’s not too sweet. I still got one batch in the oven and the house smells delicious! Simple and easy to follow recipe. My family loves it Another great recipe from you, Tessa. Thank you!

  54. #
    Ruth — April 10, 2020 at 4:41 pm

    Question: I only have salted butter and regular brown sugar. Is that ok?

    • #
      Maria in NJ — April 24, 2020 at 9:39 am

      ys I used both Ruth, and I just made them…do you have an molasses? I used light brown sugar and compensated with a tsp of molasses…

      • #
        Ruth Wilson — April 24, 2020 at 10:12 am

        Yes, I do have molasses! Thanks for the tip, Maria!

      • #
        Ruth Wilson — April 24, 2020 at 10:12 am

        Yes, I do have molasses! Thanks for the tip, Maria!

  55. #
    Suki — April 15, 2020 at 4:04 pm

    These are perfect! I keep some unbaked cookie dough in my freezer for anytime the craving strikes.

  56. #
    Louise — April 15, 2020 at 5:23 pm

    This were a HUGE hit. I now always have a batch of the cookie dough frozen so I can bake a couple (or four) when our craving for an oaty treat hits!

  57. #
    Maria in NJ — April 24, 2020 at 9:36 am

    WINNER, WINNER chicken dinner! Wow Tessa what a nice recipe! So glad I made these! They are perfect!

  58. #
    Yajaira — April 24, 2020 at 1:24 pm

    These were delicious! Going to make them again, but was thinking of using almond flour. Can I swap the flour for almond flour? 1:1 ratio?

  59. #
    Alice — May 2, 2020 at 9:21 pm

    Can I use oil or margerine instead of butter

  60. #
    Cindy — May 5, 2020 at 11:02 am

    Hi! You use much less flour in this recipe than in some of the other chocolate chip cookie recipes. Is that because you are using 3 cups of oats? Thx!!!

  61. #
    Dushyanthi — June 6, 2020 at 3:11 pm

    Can you swap the chocolate for raisins?

  62. #
    Dushyanthi — June 6, 2020 at 3:11 pm

    Can you swap the chocolate for raisins?

  63. #
    Lauren Smith — June 28, 2020 at 8:08 pm

    I have made these 5 times now, and they come out perfect every time. It is safe to say that this has a permanent spot in my recipe box!

  64. #
    Cindee — July 15, 2020 at 12:55 pm

    This is the first time I have made Oatmeal Cookies. My husband loved them. Thank you so much for this great recipe, this is a keeper.

  65. #
    NNH — July 31, 2020 at 7:45 am

    Made these and they just couldn’t be compared to those dry oat cookies in packages. These were crispy on the outside (I baked them a bit longer) but chewy once you devour them. I added 1/2 tsp of cinnamon instead to get more cinnamon-y taste. Also used choc chunks instead of chips and they worked out great with pockets of ooey gooey goodness. Froze the extra cookie dough into balls and they tasted as amazing as the fresh batch cookies.

  66. #
    Mary Costa — August 20, 2020 at 7:54 pm

    Just baked these last night. They’re incredible and have been a huge hit with my husband and friends! I used the old-fashioned rolled oats instead of quick cooking since that’s what was in the cabinet. I had leftover oats in the bowl that didn’t quite make it into the dough, so I’d use a little less next time. I let the dough chill 24 hours as you suggested. I think the cookies might be even better the next day! Can’t wait to make these again since they’re almost gone…!

  67. #
    Rebecca — October 23, 2020 at 2:47 pm

    This is a great recipe and it makes yummy cookies. But don’t tell Tessa that I subbed raisins for the chocolate chips, shhhhh….

  68. #
    Ashley — December 18, 2020 at 1:38 pm

    I was a bit skeptical at first, but these turned out amazing.

    I’ve tried multiple oatmeal chocolate chip recopies in the past and this was by far the best and the one i had the most success with.

  69. #
    AS — December 29, 2020 at 2:35 am

    Hi Tessa! I love all your recipes and you have become mine and my sisters go-to for all baking recipes!! They’re always a hit! I was wondering if 1 teaspoon of cinnamon would be too much for this recipe, as I’m looking to make them cinnamon-y?

    • #
      Tessa — December 29, 2020 at 5:07 pm

      1 teaspoon of cinnamon should be fine! Hope you enjoy!

  70. #
    Tori — December 29, 2020 at 12:21 pm

    I added peanut butter chips as well as chocolate chips, I just did half the recipe calls for of each and they were awesome. Would probably have been even better if I didn’t do the peanut butter chips.

  71. #
    Nichole — January 4, 2021 at 12:18 pm

    First time ever making oatmeal cookies and these were amazing!! I gave some away to friends and family and they all loved it! Can’t wait to try her other recipes!

    • #
      Tessa — January 5, 2021 at 12:57 pm

      Hooray! So glad to hear that!

  72. #
    Pavithra — January 13, 2021 at 6:59 pm

    Delicious , soft , crunchy perfect cookies till the date I made …
    Your recipes are so clear that a beginner like me can easily follow n always its a success
    Thanks to u…

    • #
      Tessa — January 14, 2021 at 12:54 pm

      Thank you so much for the kind comment, Pavithra!

  73. #
    Clinton — February 7, 2021 at 3:06 pm

    These are yummy cookies, they remind me of my grandmas oatmeal cookies, they bring back memories of her cookies

    • #
      Tessa — February 8, 2021 at 1:43 pm

      So glad you enjoyed these cookies!

  74. #
    Rachel Rivera — February 14, 2021 at 10:32 pm

    Can I replace chocolate chips for cinnamon chips?, and would I have to change anything, or add anything?

    • #
      Tessa — February 15, 2021 at 3:07 pm

      That should work out just fine! Just swap in the cinnamon chips for the same amount of chocolate chips called for in the recipe!

  75. #
    Liza — April 6, 2021 at 12:08 pm

    My cookies came out really crispy (almost like a Tate’s cookie). What did I do wrong? Flavor was great!

    • #
      Tessa — April 7, 2021 at 9:36 am

      I’m so glad your flavor was spot-on, but these cookies should definitely be thick and chewy. Crispy cookies can come from a variety of reasons: too warm of butter, using a dark-colored baking sheet, oven temperature not staying consistent, baked too long…etc. What type of pan did you use? Do you have an oven thermometer to ensure that the temperature you’re baking at is accurate?

  76. #
    Carolee — April 8, 2021 at 5:15 pm

    Oh these are so good! My husband loves oatmeal cookies with raisins, so I admit I swapped out the chocolate chips for raisins, and then felt very virtuous. But the cookies are super. I’ve been making oatmeal cookies for at least 50 years, and these are the best! Thanks Tessa!

    • #
      Tessa — April 9, 2021 at 10:14 am

      I’m so happy to hear you both loved these cookies (even with the raisins, but we won’t talk about that LOL)!!

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