Recipes » Cookies and Bars

Better Than Grandma's Chocolate Chip Oatmeal Cookies

By Chris Scheuer | Updated on June 3, 2024
5 from 10 votes
A delicious take on old-fashioned grandma cookies. Shh... with chewy, toffee-studded interiors, crisp, buttery edges, and lots of melty chocolate chips in each bite, these Chocolate Chip Oatmeal Cookies might just be a bit better than Grandma's!
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A delicious take on old-fashioned grandma cookies. Shh... with chewy, toffee-studded interiors, crisp, buttery edges, and lots of melty chocolate chips in each bite, these Chocolate Chip Oatmeal Cookies might just be a bit better than Grandma's!

Although this recipe for Chocolate Chip Oatmeal Cookies has been in the making for quite a while, there's a fun, funny story that prompted me to perfect them.

Horizontal closeup photo of a batch of Grandma's Chocolate Chip Oatmeal Cookies on a white pedestal serving plate.

Although we have a wonderful collection of chocolate chip cookies in our recipe archives, I wanted to create a great recipe for Chocolate Chip Oatmeal Cookies. I've been working on this recipe idea on and off, since last fall but I wasn't happy with any of my cookie test cases. They were either too dry, too blah or they spread into blobs in the oven. After numerous attempts, I gave up.

But a few weeks ago I got a text from one of my granddaughters that inspired me to return to my quest. This is what it said:

"hey geeg (that's me)! any chance you could make some chocolate chip cookies for my friend's birthday on march 20th??! she loves you and wants to try ur yum cookies"

To be honest, I don't know her friend but that's okay. The part that made me laugh was the text that followed:

"and then i don't have to buy her a present 😁"

In response to her request, I revisited my chocolate chip oatmeal cookie quest. There's been lots of cookie testing/tweaking and yummy chocolate aromas wafting from the Café kitchen over the last two weeks and I'm finally happy with the results. 🙌

My goal was an easy, one-bowl, old-fashioned-grandma oatmeal cookie recipe with chewy interiors and crisp edges. These are all that! Plus each bite is bursting with buttery toffee and melty chocolate chips! Perhaps even a bit better than Grandma's, hence the name!

Horizontal extreme closeup photo of a Grandma's Chocolate Chip Oatmeal Cookie sprinkled with sea salt.

So much to love!

I love that this dough does not need to be refrigerated before baking. Although it's not a big deal to refrigerate dough, sometimes you just want cookies when you want them. And refrigerating for even 30-60 minutes is not ideal!

Another bonus is that you can stir up the dough for these Chocolate Chip Oatmeal cookies in one large bowl - with no mixer necessary. I love the idea of making cookies or cakes without any special equipment - the way grandma made them!

Freeze the dough or the cookies

This recipe makes a large batch but the dough freezes well. I like to scoop up the dough and freeze the scoops on a pan or plate. Once the dough balls are frozen, I throw them in a ziplock bag. That means I can have freshly baked cookies on the spur of the moment with minimal fuss on my part.

You can also freeze the cookies once they're baked although that's a little dangerous. I always think they're "safe" in the freezer but, in reality, it takes less than a minute in the microwave  (at 50% power) to transform a frozen cookie into an irresistibly delicious, warm-melty Chocolate Chip Oatmeal Cookie.

Lots of taste testers

I've been passing out plates and boxes of these delicious Chocolate Chip Oatmeal Cookies to family, friends, neighbors, etc. EVERYONE has loved them and has given them rave reviews.

Since these cookies make a wonderful gift, we've created a gift label to dress them up.

Get your free printable labels...

a box of Chocolate Chip Oatmeal Cookies tied with a bow and labeled with a custom label

Enter your name and email above to receive an instant download, plus printing tips to get you started. You'll also receive fresh recipe inspiration from The Café... easy, elegant recipes and ideas to enjoy and share.

Want to make someone's day? Make a batch of these delicious Chocolate Chip Oatmeal Cookies. Then wait to see the happy faces.

Make plenty because even Grandma's smile will fade when the cookie jar is empty and all that's left on her plate is this:

Cafe Tips for making these Chocolate Chip Oatmeal Cookies

  • Because this recipe doesn't require a mixer, the butter needs to be nice and soft. You can let the butter sit out at room temperature, but if the air is chilly in your house, it won't get soft enough. Here are some easy ways to soften butter:
    • You can soften the butter in the microwave on power level 10%. It works like magic! You'll need to experiment a bit with your microwave though, as they're all different. Start with 1 minute. Add 20 to 30-second increments until you learn how long your microwave will take to get the butter nice and soft, but not melted.
    • Another technique I often use to soften butter is to put it in the microwave for a few hours with the light on. To keep the light on in the microwave I put a folded paper towel in the door.
    • Boil a cup of water in the microwave for 3-4 minutes and get things nice and steamy. Leave the water cup in the microwave, add the butter and close the door. The warmth from the steamy water will help to quickly soften the butter.
    • Cutting the butter into small pieces helps it soften quicker.
    • Place the hard butter on a small plate. Fill a bowl with hot water. Wait 5 minutes then discard the water. Put the warm bowl over the butter.
    • Put the butter in the oven with the light turned on. This will take a few hours.
    • The fastest way to soften butter is to put cold butter in the microwave for 10 seconds. Turn it to the opposite side and microwave for another 10 seconds. It might be ready at this point, but if it's not completely soft, add one or two more 5-second stints.
  • Note that these cookies bake at 325˚F instead of the usual 350˚F. I found that the bottoms got too brown at 350.
  • This recipe calls for toffee bits. You can find toffee bits at many larger grocery stores in the same section as the chocolate chips. I use Heath Toffee Bits. ( A note to those with nut allergies - most toffee bits (including Heath) have almonds.)
  • If you like perfectly shaped cookies, use a metal spatula immediately after the cookies emerge from the oven to push any unruly edges into a circle.
  • After you scoop up the dough you can tuck a few extra chocolate chips and/ or a tiny sprinkle of toffee bits onto the top of the dough balls for a pretty presentation.
  • This recipe makes a large batch (2-3 dozen, depending on how large your scoops are). If you don't need that many cookies, you can scoop up the dough balls and freeze them for spur-of-the-moment cookie attacks. Just give them a few extra minutes in the oven if you start with frozen balls.
  • Because this does make a lot of dough, the bigger the bowl, the easier it will be to stir together.
  • I mix up this dough by hand but the oatmeal makes it a little stiffer than than normal cookie dough. Feel free to use a mixer if you prefer.
  • I like to keep my dough covered with a damp cloth or several thicknesses of damp paper towels in between batches to keep the dough from drying out.
  • Make these Chocolate Chip Oatmeal Cookies any size you like. The yield, of course, will depend on the size you choose. I like to use a medium-size scoop (a #24 which holds 2.7 tablespoons or 40ml).
  • If you're in the market for cookie sheets, I love these OXO Good Grip pans. I have had mine for several years - they're sturdy, a nice weight and they hold up well.
  • I love these pre-cut sheets of parchment paper. They're the perfect size for a half-sheet pan and they make clean-up super easy. You never have cookies sticking to the pan!

Thought for the day:

Lift up your eyes on high
And see who has created these stars,
The One who leads forth their host by number,
He calls them all by name;
Because of the greatness of His might and the strength of His power,
Not one of them is missing. 
Isaiah 40:26

What we're listening to for inspiration:

How Great Thou Art

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Better than Grandma's Chocolate Chip Oatmeal Cookies

Chris Scheuer
A delicious take on old-fashioned grandma cookies. Shh... with chewy, toffee-studded interiors, crisp, buttery edges, and lots of melty chocolate chips in each bite, these Chocolate Chip Oatmeal Cookies might just be a bit better than Grandma's!
5 from 10 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 36
Calories 216
PRINT PIN COMMENTS

Ingredients
 
 

  • 1 cup very soft butter, see Café Tips above in the post
  • 1 cup light brown sugar
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt, I use Morton's
  • 1 teaspoon baking soda
  • 2¼ cups all-purpose flour
  • 2¼ cups old-fashioned rolled oats, try 2 ¼ cups
  • 1½ cups semisweet chocolate chips, 9 ounces
  • 1 cup toffee bits
  • flaky sea salt, for garnish if desired

Instructions
 

For the prep:

  1. Preheat the oven to 325° F. Line two sheet pans with parchment paper for easy cleanup, if desired. Set aside.

For the dough:

  1. Place the soft butter in a large bowl and stir until smooth and creamy Add the brown sugar and stir until any small lumps of butter and brown sugar are incorporated. Add the white sugar and stir again. The mixture will be a thick and sandy at this point.
  2. Add the egg, egg yolk and vanilla. Stir until creamy. Add the baking soda and salt and stir again.
  3. Add the flour to the butter-sugar mixture and stir until incorporated. At first, it will seem like too much flour but just keep stirring (from the bottom up and scraping the sides of the bowl) and it will come together. Make sure all of the flour at the bottom of the bowl is incorporated.
  4. Add 1 cup of the oatmeal and stir until well combined. Stir in the remaining oatmeal. Again, make sure all of the oats at the bottom of the bowl are incorporated into the dough.
  5. Lastly, add the chips and toffee bits and stir until evenly distributed. It will be a stiff dough.

To bake:

  1. Scoop up the dough with a medium scooper (I use a #24 scoop which holds 2.7 tablespoons or 40ml) onto one of the prepared sheet pans, leaving 2 ½ -3 inches in between each scoop to allow for the cookies to spread.
  2. Bake for 18-22 minutes or until light golden brown. Don't overbake. Remove from the oven and sprinkle lightly with flaky sea salt. Allow the cookies to cool for 5 minutes on the pan then remove to a wire cooling back. Repeat with the remaining dough. (I like to keep the dough covered with a damp cloth or paper towel in between batches.)

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition

Calories: 216kcalCarbohydrates: 28gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 31mgSodium: 117mgPotassium: 85mgFiber: 1gSugar: 17gVitamin A: 251IUVitamin C: 0.01mgCalcium: 19mgIron: 1mg
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Course: Cookies, Dessert
Cuisine: American

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177 Comments

    1. Hi Debbie, We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!

      Reply

  2. What did I do wrong? My cookies tasted good but were very crisp, and, hence, crumbly when I bit into them. I was hoping for a chewy oatmeal cookie texture.

    Reply

    1. Hi Mary, Sorry to hear about the disappointing texture of your cookies - that's always frustrating. These cookies are meant to have crisp edges, but chewy interiors. One of the most common reasons for crumbly cookies is either too much flour or not enough fat/moisture. Over measuring flour (scooping directly with a cup rather than lightly spooning the flour into the cup) or neglecting to pack the brown sugar can lead to a dry texture. One great way to always avoid over- or under- measuring ingredients is to use a food scale (you can find the metric measurement for the ingredients in the top right corner of the recipe). Another possibility could be overbaking - either for too long or at too high an oven temperature. Hope you'll try this recipe again, and please let us know if we can help with any other questions!

      Reply

  3. I made the cookies but will use my mixer next time. It was difficult to mix the last cup of oatmeal & finally the chocolate chips.
    Definitely do not overtake them as they get pretty firm & crunchy but my husband liked them anyway. Next time I will reduce the cooking time.
    I would appreciate the pdf of the labels.
    Thank you.

    Reply

  4. May I please have the labels?
    Also, could you please recommend a good substitute for the toffee bits? They're difficult to find in Australia. Thankyou 🤗

    Reply

    1. Hi Laura, you could just skip the toffee bits or you could sub chopped pecans. If you have any toffe/chocolate candy bars in Australia, you could chop 1-2 (depending on size) of those in place of the toffee bits.

      Reply

  6. Cookies are fantastic! Easy to make and freezes well. May I please have the PDF file and the links for the boxes and bows? I want to make some for-party favors. Thank you!

    Reply

  7. Just made your cookies for a bake sale supporting our mission trips. Can I please have the PDF for the labels?

    Reply

  8. Excelente’ …..Excellent! Im an amateur baker but feel professional after the results of these tasty cookies. Thank you for the labels too!

    Reply

  13. Miss Chris,
    Can’t wait to make these cookies. Tomorrow sounds like the perfect day! Please send the labels. Thank you so much.

    Reply

  17. The recipe looks really good. I hope to make with gf flour so my husband can induldge. I would also like the labels.
    Cheryl

    Reply

  23. Oh wow, the boxes look so cute for gifting, could you send the labels for the Chocolate Chip Oatmeal Cookies please. Thank you 🙂

    Reply

  26. Looking forward to making these cookies for a Christmas exchange. Would love to get the label as well.

    Thanks so much
    kim

    Reply

  27. These Chocolate Chip oatmeal Cookies sound delicious and I can’t wait to make them! Please share the label! Perfect for gift giving!
    Thank you!

    Reply

  28. Oh my goodness, these cookies were so very delicious and easy to make! I never comment on recipes, but could not pass up the chance to compliment the creator of these decadent cookies that were perfect! Could I please get the labels for these cookies? Thank you!

    Reply

  29. Another impressive recipe. Made these last night and might have to double the batch next time!! These cookies are absolutely delicious and easy to create. Thank you sharing yet ANOTHER incredible recipe.

    Reply

  30. Hi! Amazing yesterday. The batter was extremely dry. It would barely hold together. I may have done something wrong maybe? But! I was told by the other people who live here that they taste like Clif bars. Not as sweet as cookies. That's a big plus! Not sure what I did wrong or what but I'm going to try it again. Thank you for the recipe.

    Reply

    1. Hmmm, it’s difficult to day Charlotte. The dough should not be dry. It sounds like too much flour or not enough butter but I’ve never had that issue when making these cookies.

      Reply

  31. Those sound great!! I would love to have the labels for the Better than Grandms’s Chocolate Chip Oatmeal Cookies!! Thank you!

    Reply

  34. These are no doubt THE BEST chocolate chip oatmeal cookies I have ever made. I got 45 large cookies out of this recipe. Thank you so much for sharing.
    PS. I broke my shoulder recently so I used my stand mixer and the dough was made in a flash.

    Reply

  35. I just made these fabulous cookies! They are wonderful. Would love the labels, please.

    Thank you,

    Reply

  36. I made these delicious and flavorful cookies last week. They were gobbled up in three days! This was the first time I added salt on top of cookies, and I was pleasantly surprised how it added another layer of goodness.

    Could you please send me the pretty labels?

    Thank you

    Reply

  38. 5 grown kids, 9 grandk8ds, husband with a discerning sweet tooth and they are all madly in love with these cookies! So glad the flaky salt was suggested....it really helps cut down on the sweetness. I wouldn't change a thing.

    Please send the labels!

    Reply

    1. Wonderful! Thank you for the review, Summer. We are happy to send the labels.

      Reply

  39. These are the worst recipe of yours that I have made and I have made many. I struggled to mix them and they hardly stuck together. Much too dry.
    I would suggest you take them off your website.

    Reply

    1. So sorry you had trouble with this recipe. It’s difficult to say what went wrong without having been there in the kitchen with you. I have made these cookies numerous times without any issues. Also if you read the reviews, other readers have had success with this recipe. Here’s one recent comment:

      "I made these and they really are the best oatmeal cookies I have ever had! I didn't think the toffee bits would make a difference and not a fan of them, so I was going to leave them out. I am soooo glad I didn't because they really make this cookie better! It actually deserved 10 stars!!”

      Again, I am so sorry this recipe did not work for you. I hate wasting good ingredients. 😩

      Kind regards,
      Chris

      Reply

  41. One of my favorite cookies is an old fashion oatmeal and raisin cookie, can’t wait to try this recipe with chocolate chips and toffee bits! please send the pdf of the labels.

    Reply

    2. Would love the labels, Please!! Such a great cookie recipe! I now go to your site first for anything that I wish to make!

      Reply

  44. I made these cookies and they are so very good. I have a question about the salt. Do you use Morton coarse kosher salt? My friend is making them now and called me with that question..
    Thank you for help with this.
    Best Sandy

    Reply

    1. Hi Sandy, so happy you enjoyed them!
      Regarding your questions, I use Morton kosher salt for almost everything. Just the regular box that most grocery stores carry.
      If I want a little sprinkle of salt on top of the cookies, I use Maldon sea salt.

      Reply

  47. I made these and they really are the best oatmeal cookies I have ever had! I didn't think the toffee bits would make a difference and not a fan of them, so I was going to leave them out. I am soooo glad I didn't because they really make this cookie better! It actually deserved 10 stars!!

    Reply

  50. Yes, Please!! I would like to receive your free printable labels for this recipe.
    Thank you.

    Reply

  53. Your recipes look amazing, I can’t wait to try 5hem.
    I would love to have the printed pdf for the chocolate chip cookie recipe.
    Thanks so much.

    Reply

  54. Another delicious and easy cookie! Thank you. Please send labels. They add so much to gifting!

    Reply

  56. Please send labels for Better than Grandma’s chocolate chip oatmeal cookies. Thank you for all the great hints.

    Reply

  59. Hi,
    These cookies sound DELICIOUS ! I have however a very important question. What can I substitute for the eggs in the recipe? My grandson is VERY allergic to eggs. I dont want to use bananas because alot of the grandkids dont like bananas.
    Cant use tehini either, one grandchild is allergic to that.
    Thank you for any suggestions.

    Reply

    1. Hi Sara, we haven't tested this recipe with an egg substitute. If you give it a try, let us know how it goes.

      Reply

  60. These cookies look great! I'm going to make them for my grandchildren and friends!
    Please send me the PDF label.
    Thank you!
    Cathineke.

    Reply

  61. Tried these cookies, they are wonderful. Would love to give out as gifts to visiting friends and family.
    Please send link for labels and boxes. Thanks so much.

    Reply

  62. These sound amazing. Can you share the label for The Better Than Grandma's Chocolate Chip cookies? I can't wait to make them and to gift them. Thank you, Cathy

    Reply

  63. I love to bake cookies with my six year old granddaughter. She will love this recipe. Please send me the pdf label to me. I can't wait to try these cookies. Thank you!

    Reply

  64. I just ordered the boxes that you recommended and now I'd like to request the labels. Thank you for all of your wonderful recipes.

    Reply

  65. Please send labels and box info. I've made these cookies at high altitude and only adjusted the oven temp and used two egg yolks since that seems to work here! 5 star!

    Reply

  66. These look scrumptious! Can't wait to try them and give some to my grandson before he returns to college after his spring break. May I have the labels to go with them, please?

    Reply

  70. Can't wait to try these! Please send the PDF for the labels--I can see my recipient list grow even as I think about these cookies.
    Thank you, Chris, for all the work you put into your recipes and your blog. The arrival of your daily email always makes me smile, as I know something good is coming.
    MJ

    Reply

  72. Just tried first cooled cookie… Wow, so very scrumptious!! I used butterscotch instead of toffee, only because no toffee I’m pantry today. Terrific!!! I have 1/2 the batch ( uncooked scoops) ready to freeze. Thank you for so many outstanding recipes, helpful tips, and encouraging Words.

    Reply

  75. I am making these this weekend. They look amazing. Thanks for the recipe! I would love the label please 🙂

    Reply

  76. I love anything with oatmeal in it and oatmeal cookies are my favorite so I'll have to make these! Please sent labels so I can share!

    Reply

  78. Chris I want to thank you for all of the delicious recipes that you have shared over the years.
    Please send the labels for these yummy cookies.
    Thank you for your generosity.

    Reply

  79. Hello!!! Sounds absolutely wonderful !
    Thank you from one grandma to another!❤️
    Would love your darling labels too.
    Thank you !

    Reply

  80. The cookies sound fabulous and with grandchildren in school would be fun to send as well as neighbor gifts. Please send the free printable labels and the link to the boxes and ribbon. Thank you

    Reply

  81. Delicious! First time I've come across a recipe better than my mom's (and I've lost count of how many recipes I've tried over the years!)!! Would love to have the .pdf for the labels for these "Better Than Grandma's Chocolate Chip Oatmeal Cookies"! Many thanks!

    Reply

  82. i am making these today. i already have the box you all used. i would like that wonderful label. thank you,

    Reply

  83. Theses sounds absolutely delicious! I would love to receive the labels to show how special they are.
    Thank you.

    Reply

  84. So many fantastic recipes, Chris and this one looks like another winner!
    I would love to have the printable labels,
    Thanks.

    Reply

    2. I fell in love with your oh- so- tasty Choc.chip recipe, so thanks so much for your persistance in refining this recipe....this gets my "4 Yum" rating.
      Can I also have the PDF of the labels please?

      Reply

  87. These sound delicious, and one of my granddaughters is coming this weekend, so I think we will give them a try. And, of course, I would love to have the labels. Thank you.

    Reply