Chocolate Chip Oat Cookies

The weather is finally cooling off, and we’re well into fall, which means it’s officially baking season! Not that I don’t bake year round, it’s just that I’m less inclined to turn on the oven in 95 degree weather. I came across this recipe from Smitten Kitchen a while back, and only recently had a chance to try it. I don’t have whole wheat flour, and I reduced the amount of oats in the recipe, but I do love the little bit of crunch from the turbinado sugar. We’ve had a little bag sitting in our baking cabinet for a while, so I thought, why not use some of it with this recipe? I’m glad I did, because these are wonderful cookies. They’ve got chocolate, a bit of a crunch, and even include some oatmeal and oat bran so you can pretend that they’re healthy! The first time I made them I ran out of oats but they were delicious so I kept that ratio. I’m sure the original recipe also makes fantastic cookies, but this is the recipe that I’ve come up with:

Chocolate Chip Oat Cookies

Makes about 3 dozen small cookies

Adapted from Smitten Kitchen


1/2 cup unsalted butter, softened

1/4 cup raw or turbinado sugar

1/2 cup loosely packed brown sugar (light or dark)

1 tsp vanilla extract

1 large egg

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1 1/4 cups all-purpose flour

1 cup old fashioned rolled oats

1/4 cup oat bran

1 cup semi-sweet chocolate chips


Preheat the oven to 350˚F.

Cream together the butter and sugars with a fork (or mixer) until a smooth paste forms. Beat in the vanilla and egg until smooth. Add the salt, baking soda, and baking powder and beat to combine.

Add the flour, oats, and oat bran and stir until thoroughly combined. Add the chocolate chips and stir together until evenly distributed throughout the dough.

Scoop small portions of dough, about 1 tablespoon each (I use an OXO small cookie scoop) spaced an inch or so apart on baking sheets. Bake for 8-10 minutes.

Alternatively, if you use the OXO medium cookie scoop (or scoop portions about 2 tbsp each), increase baking time to 12-14 minutes.

Remove the cookies from the oven and allow to cool for a minute or so on the baking sheets before removing and transferring to racks or plates to cool completely.



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