Oatmeal Chocolate Chip Cookies

February 29, 2008

Oatmeal Chocolate Chip Cookies are a family favorite!  If you love simple, delicious homemade treats, this recipe needs to be at the top of your list.  These cookies are easy to make and highly addictive!
My dear friend Katie gave me this recipe years ago, but I’ve changed it several times over the years.  I no longer have the original, but I like it better with each change, so I guess there’s no looking back now!

I’ve switched out the shortening that used to be in these cookies for butter and coconut oil.  If you love the flavor of coconut oil, use unrefined.  If you don’t like it, use a refined coconut oil.

Oatmeal Chocolate Chip Cookies


  • ½ cup buter, softened
  • ½ cup coconut oil, softened if necessary
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups rolled oats
  • ½ cup milk chocolate chips
  • ½ cup semi-sweet chocolate chips


  1. Preheat oven to 350°.  Line baking sheets with parchment or a silicone mat.
  2. Cream butter, oil, and sugars until fluffy.
  3. Beat in eggs one at a time, then beat in vanilla.
  4. Add the flour, salt, baking soda and baking powder and combine.
  5. Mix in the oats, then stir in the chocolate chips.
  6. Scoop heaping tablespoons of dough onto prepared baking sheets, about 1½” apart.
  7. Bake for 7-10 minutes, or until edges are just beginning to brown.


  • This dough freezes well!  I like to scoop it out onto the pan, but instead of putting it in the oven, put it in the freezer (you can put them close together, but don’t let them touch!).  Either grease the pan, or freeze them on parchment or a silicone mat.  If you don’t, they’ll freeze to the pan.  Once frozen solid, transfer dough balls to a freezer-safe bag and return to freezer.  Thaw before baking, or bake them straight from the freezer, just add a few minutes to the bake time!
  • I love a combination of milk and semi-sweet chocolate chips.  If you like one better than the other, I won’t judge.
  • For a slight coconut flavor, use unrefined coconut oil.
  • For no coconut flavor, use refined coconut oil.

For a handy PRINTABLE recipe, click NEXT!

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By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!