If you love a good chocolate chip cookie, then this is the recipe for you! While this is a technically a chocolate chip oatmeal cookie, you really can’t taste the oatmeal. You grind it up into a fine powder first, so it gives bulk and chewiness, but you don’t feel like you are eating an oatmeal cookie.

First off, let me tell you that this recipe makes a huge amount, so using my stand mixer is a must. I used to have a KitchenAid, but my hubby upgraded me when he saw my poor KitchenAid struggling to keep up. I now have the Kenwood Chef Major 7-Qt. Kitchen Machine and I love it!

I first saw it on The Great British Baking Show, and wanted it for ages. I finally found a sale on it at Costco, and now it sits ever so lovely on my kitchen counter. If you are looking for a great stand mixer, you really can’t go wrong with this one. It is a true work horse! And no, I’m not getting any affiliate commissions off this. I just love it that much!

Anyway, back to the recipe! lol This dough is very thick and heavy, and I don’t think a hand mixer would be able to handle it. So, if you don’t have a stand mixer or a good food processor, I would try cutting the batch in half first, to see how your mixer does.

I have been using this recipe for well over 25 years. I am sure it was probably modified from another chocolate chip cookie recipe that I had found somewhere, but it has always been a family favorite, and has never let me down. I hope you enjoy it!

Happy Baking!

Chewy Chocolate Chip Cookies

Ingredients

5 C. rolled oats
4 C. flour
1 TBSP baking soda
1 TBSP baking powder
½ TBSP salt
2 C. butter
2 C. white sugar
2 C. firmly packed light brown sugar
1 TBSP vanilla
4 eggs
4 C. chocolate chips
3 C. chopped nuts (whichever nuts you prefer!)

Instructions

1. Grind oatmeal in blender until it is the consistency of flour. (I use my Ninja, and it works great!)
2. Mix flour, oatmeal, baking soda, baking powder, and salt together with a whisk in a large bowl, and set aside.
3. Cream together butter and sugars until fluffy.
4. Add in vanilla and eggs, and cream well.
5. Add in flour/oatmeal mixture, a cup at a time until well blended.
6. Stir in chocolate chips and nuts. (I usually do this part by hand)
7. Line a cookie sheet with parchment paper.
8. Use an ice cream scoop, and place cookie dough scoops about 2-3 inches apart until your sheet is full.
9. Bake at 350° for 15-16 minutes. Everyone’s oven is different, so just keep an eye on them.

Notes:

If baking smaller cookies, adjust your baking time down. Smaller cookies would probably take about 12-13 minutes.

If you decide to freeze any of the cookie dough, these are the two best ways I have found to store it for future use.

Roll into a log shape, wrap once in parchment paper, and then double wrap with plastic wrap. >OR<
Use the ice cream scoop as usual, place onto a clean cookie sheet, then pop into the freezer. Once they are frozen fairly well (about an hour), you can then take them off the pan and put them into Ziploc bags so they are ready to go!

(Photo by Tori Close)