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Better than Grandma's Chocolate Chip Oatmeal Cookies

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!
Course Cookies, Dessert
Cuisine American
Keyword Chocolate Chip Oatmeal Cookies, Oatmeal Cookies
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 36
Calories 216 kcal
Author Chris Scheuer

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
US Customary - Metric

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.)

Recipe 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 Facts
Better than Grandma's Chocolate Chip Oatmeal Cookies
Amount Per Serving
Calories 216 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 31mg10%
Sodium 117mg5%
Potassium 85mg2%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 251IU5%
Vitamin C 0.01mg0%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.