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the best oatmeal chocolate chip cookies

I’ve spent hours in the kitchen, turning out batches after batches till I got it just right. Adapting it from so many different sources that it has evolved into my own. I didn’t want cakey cookies…I wanted the perfect balance of crispy and chewy that would live in my kids’ childhood memories. I have not shared this with many people out of utter selfishness. But after guarding it for so long, and seeing how the poor paper that holds the secret to this taste of chocolate chip heaven is disintergrating…I will share it with you.

You should smell what’s going on in my kitchen right now…

I’ve only shared this with a handful of people (5).

Add both white and brown (loosely packed) sugar into melted butter and oil.

Add vanilla.

Note the nice thick viscosity of this farm fresh egg…thank you Jenny.

Mix well till it’s smooth like goopy caramel…the texture should make nice ribbons when you drizzle it from your spatula.

Sprinkle in the whole wheat flour, baking soda, and salt.

Also add the cinnamon, which is optional.

Dump in the oatmeal and chocolate chips, and mix well with a cutting motion.

Use two teaspoons or get yourself a scoop. Shape the dough into ping-pong size balls.

Eat some fruit while they bake to offset the guilt that is about to come.

Take a look after 8-10 minutes, lighter brown for chewier cookie, darker for crispier.

I like to let it stand & cool a bit before diving in. Gives the cookie a chance to crisp up, otherwise too soft straight out of the oven.

Pour a tall cold glass of milk, take a bite, and savour this moment.

Prep time
Cook time
Total time
A perfect balance of crispy and chewy cookies, yields 3-4 dozen depending on how big you make them.
Serves: 3-4 dozen
  • ½ cup (or one stick) Melted Unsalted Butter
  • ¼ cup Canola or Vegetable Oil
  • 1 cup White Sugar
  • 1 cup Brown Sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 2 cup Whole Wheat Flour
  • 2 tsp Baking Soda
  • ½ tsp Cinnamon
  • ½ tsp Salt
  • 1 cup Chocolate Chips (semi-sweet)
  • 1½ cup Oatmeal
  1. Preheat oven to 375°F. Combined melted butter, oil and sugar in a medium size bowl. Add eggs and vanilla, beat until smooth and glossy.
  2. Add whole wheat flour, baking soda, salt and cinnamon (sprinkle and distribute evenly) into wet mixture, and mix well. You should probably combine dry ingredients in a separate bowl first before adding, but this works too.
  3. Add oatmeal and chocolate chips, and cut into the dough mixture. Use two teaspoons to make ping-pong size balls, and drop onto parchment paper lined cookie sheet. Leave room in between for cookies to spread.
  4. Bake for 8-10 minutes, ovens vary, so keep an eye and look for browning around the outside edge. A lighter brown cookie (slighter under done) for a chewier cookie, a darker brown for a crispier cookie. They will be very soft straightout of the oven, let them cool a bit to crisp up before handling or they will break.
  • Lisa Cox - Yum! Gonna try them this week. I love me an good oatmeal chocolate chip cookie … it’s a family favourite! Thanks Jill.ReplyCancel

  • Yen - Thanks lots for sharing Jill – I’m going to try this next weekend! (especially love the final cookie “money shot”.)ReplyCancel

  • Lisa Cain - Hey Jill what’s the number 23 written on Jenny’s egg shell? Is it her 23? And the cookies look delish!ReplyCancel

  • Jill - Lemme know how it turns out to all who’s making! You can also halve the recipe seeing how it’s the very first time. The 23 on the egg is the date it was “packaged”. It helps to identify which ones to use first.ReplyCancel

  • Rosemary Sutherland - Merci beaucoup Jill! Andreas has asked me to get this recipe from you. I will bake some today–I’ll let you know if he figures out that it is your recipe–something tells me he will know : )ReplyCancel

  • France Simard - Ooh… Lovely!ReplyCancel

  • Julie - Oh my goodness – you are always making me hungry these days!! Everything looks delicious. Okay, I do bake, but I just want to see if the oatmeal in this recipe is rolled oats? Thanks Jill!!ReplyCancel

  • Jill - Yes, rolled oats.ReplyCancel

  • Yeshua - OMG I can attest to the scrumdiddlyumptiousness of these…sooooo good!ReplyCancel

  • Jill - Ooops guys, I forgot to add the salt in the printable recipe, it also calls for unsalted butter.ReplyCancel

  • Leta - great timing, I have been looking for a great oatmeal choc.chip cookie recipe. I like that you use whole wheat! Mine are just coming out of the oven now…they smell delicious.ReplyCancel

  • Shelby - UM- whoa. These look ridiculously good. Jill, I already knew you took beautiful photographs (from what I’ve seen on Eat Boutique), but these are just gorgeous. I feel like I can grab them right off your counter, through my computer screen. Good thing I can’t, or I’d eat them all! Great work.


  • Barbara Parmenter - I too have a chocolate chip cookie recipe that I’ve never shared with a soul!!! LOL! I’m going to try yours because, as usual, it looks completely divine. Alright, off I go to give it whirl. I’ll let you know how it goes.ReplyCancel

  • Barbara Parmenter - Well, they are fresh out of the oven! All I can say is I have been outdone! LOL!! My 7 yr old says “OMG Mom, they are waaaaaay better than yours!” : )ReplyCancel

  • Jill - It’s a secret no more! Glad to share it with your kids!ReplyCancel

  • Lisa Cain - Just made my first batch. Delish. Thanks for sharing the secret.

    Just have to get up the courage to try the cinnamon rolls… My hips, tummy, backside etc… are revolting. But my taste buds are saying, “Bring it on!”ReplyCancel

  • Brodie - On your original recipe it says 1/2 cup brown sugar and 1/2 cup white sugar but on the printable version it calls for 1 cup of each.. which one is right?? im excited to see how they turn out!ReplyCancel

    • Jill - The printable recipe is doubled, the handwritten original is single.ReplyCancel

  • “Best” Oatmeal Chocolate Chip Cookies « Yesterday's Lunch. - […] FreestyleFarm: […]ReplyCancel

  • Joey Wong - Just threw these things in the oven, smell pretty dang good. Cant wait to try them 🙂ReplyCancel

  • The Quest to Bake a Chocolate Chip Cookie in Austria | canadianlivingineurope - […] from “Freesytle Farm’s” blog was enough to entice me to give it one more […]ReplyCancel

  • Leslie-Anne - Tasty cookie – very buttery! Just made them this morning, thanks for the recipe.ReplyCancel

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