Filled with chocolate chips and toasted walnuts, these cookies are just right with a glass of cold milk.
Prep Time
15 minutes
Cook Time
10 minutes
Servings
60
Ingredients
16 Tbs. (2 sticks) unsalted butter
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 eggs
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
2 cups old-fashioned rolled oats
12 oz. semisweet or bittersweet chocolate chips
1 cup walnuts, toasted and chopped (optional)
Directions
Prepare the baking sheets
Preheat an oven to 350°F. Line 2 rimless baking sheets with parchment paper.
Mix the dough
In a large bowl, using an electric mixer, beat the butter, granulated sugar and brown sugar on medium speed until creamy. Add the eggs and vanilla and beat until smooth. In another bowl, stir together the flour, baking soda and salt. Reduce the speed to low, add the flour mixture to the butter mixture and beat until smooth. Stir in the oatmeal, chocolate chips and walnuts.
Bake the cookies
Drop rounded tablespoonfuls of the dough onto the prepared sheets, spacing them about 1 1/2 inches apart. Bake until the cookies are golden brown, 10 to 12 minutes. Transfer the cookies to wire racks and let cool completely. Makes about 60 cookies.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).
Rated 5 out of
5 by
Kate from
My Family's Favorite Cookie Recipe for YearsI have been using this recipe for over 10 years and have found it good every time. Hot weather can make the cookies thinner but no matter the weather they disappear quickly. They are the first request anytime I bake cookies! I find the recipe forgivable and delicious.
Date published: 2025-01-06
Rated 5 out of
5 by
Thomas from
My absolute favorite cookies of all timeAfter discovering this recipe several years ago, it’s the only cookie recipe I have ever used since. I absolutely love these cookies. So good!!
Date published: 2023-09-17
Rated 3 out of
5 by
MrsAimersO from
MehI agree with a previous reviewer, way too sweet. Next time I will use less sugar than the recipe calls for and a pinch more salt to balance it out. Mine came out perfect texture though, crisp bottoms chewy centers. They didn’t spread out for me.
Date published: 2018-01-23
Rated 3 out of
5 by
Benoits from
Good, Not GreatThese were good, but not a keeper. Personally, the texture came out too cake-y, whereas I like my cookies a bit more chewy. When I baked for 10 min. they looked great but were definitely underdone in the middle. For the next batch, I checked at 11 and decided to go to the full recommended 12 min. Those had a better texture, but were too browned and again, too cake-y for my preference.
Date published: 2016-07-16
Rated 5 out of
5 by
topdownday from
New favorite oatmealThe cookies baked beautifully, holding their shape nicely. Bittersweet chocolate chips were perfect in this recipe. This is a keeper.
Date published: 2016-03-04
Rated 3 out of
5 by
cookeebaker from
Needs WorkAlmost all recipes need some tweaking, and this one is no exception. Variations of ingredient qualities and environmental conditions almost guarantee that one person's results will not equal another's. Different mixing techniques, portioning and temperature of the dough also matter.
In my opinion, this recipe has too much butter and sugar. To each his own. I would reduce the butter by 25% and the sugar by 50%. The cookies will spread less and still be delicious.
You can also control spreading by chilling the formed cookies before baking, or bake them straight out of the freezer.
Weighing ingredients is a must if you desire consistent results. Usually a recipe "egg" is a large egg, and industry standard is about 2oz. You should check your eggs from time to time, they vary.
Don't blame the recipe. It probably worked for someone. The art of baking demands nothing less than learning how to make it work for you.
Date published: 2015-01-25
Rated 4 out of
5 by
TonyV from
Good cookiesI've made these cookies several times. They are always a big hit.
I have noticed however, that it's best to weigh all the ingredients as opposed to measuring them.
Also, I've noticed that on a few occassions I have had to add a few tablespoons of flour to make the cookies more fluffy. Otherwise they turn out a bit flat. This may be due to the richer butter I used.
Date published: 2014-12-15
Rated 1 out of
5 by
Scgjbaker from
Not at all like pictureThis was terrible. The cookies spread all over the pan, didn't cook in the middle and we're basically the worst oatmeal cookies I've ever made.
