There are oatmeal chocolate chip cookies and then are oatmeal chocolate chip cookies. I can’t really tell you why this particular recipe of somewhat conventional ingredients is so fantastic. But it is a really, really good cookie!

I also really like that this is a smaller recipe than your average cookie recipe. Seems like it makes the perfect amount for a family of four.

It is a fairly classic cookie. And though I find each batch can differ slightly, especially whether my husband or I am the ones making it – they always turn out. Of course there are a couple tricks that help.

What Makes These Oatmeal Chocolate Chip Cookies Unique

This recipe calls for baking powder instead of baking soda. It also uses the welcome addition of chopped pecans. You also add the rolled oats, nuts and chocolate chips into the wet mixture instead of the dry. Adding the flour mixture last.

Somehow these cookies keep the chocolate melty even after they cool for the duration of the first day. I am not sure how. Probably magic. But it’s my favourite part.

The Hubster’s Take On His Mother’s Cookies

Now when my husband makes these he uses cold butter and blends the sugars in best he can with a hand mixture. Then microwaves it for 30 -60 seconds. Whips it again. Adds the egg and vanilla. Then when he adds the chocolate chips in he allows them to sit in the butter mixture for a bit until they start to melt. And just when they start to melt he mixes in the final ingredients and the flour. And if it looks too wet, he adds in more flour. How much? No one knows, not even him. He also adds extra coarse sea salt sprinkled on top before baking.

Though his unconventional method is mind blowingly good, it’s tricky to not get the butter too hot (or to have the chocolate make the cookies too runny) and have the cookies bake too flat when they cook. Does it irk me a little, that as the life long baker I can’t recreate his cookies exactly?! Best we don’t talk about that and focus on this forgiving and always delicious recipe or that sometimes my husband makes me cookies.

Anyways- long live my mother-in-law’s oatmeal chocolate chip cookies!!!

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Oatmeal Chocolate Chip Cookies

My mother-in-law's glorious oatmeal chocolate chip recipe

Course Dessert

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 30 minutes

Servings 4

Ingredients

• 3/4 Cup All Purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt I like to use kosher salt
• 1/3 Cup Butter with the chill removed – take out of the fridge an hour ahead
• 1/2 Cup Brown Sugar
• 1/3 Cup White Granulated Sugar
• 1 Egg
• 1/2 teaspoon Vanilla
• 1/4 Cup Oats the original recipe calls for rolled oats, but I use my quick oats
• 1/4 Cup Chopped Pecans the original recipe simply calls for nuts
• 1 Cup Chocolate Chips I like to use semi-sweet

Instructions

1. Stir together flour, baking powder and salt, set aside.
2. Cream butter with both sugars. I find a hand mixer works best.
3. Add egg and vanilla and beat in well.
4. Mix in oats, nuts and chocolate chips.
5. Add in flour mixture.
6. Stir until combined.
7. Use a small cookie scoop and drop by generous tablespoons onto a parchment or silpat lined baking sheet 2″ apart.

8. Bake 12 minutes at 375.

9. Allow to cool on cookie sheets for at least ten minutes before removing to cooling rack or allow to cool completely on cookie sheets because they are glorious warm.

Recipe Notes

Store in an air tight container at room temperature once completely cooled.

Need even more cookies?! Then check out my Triple Chocolate Cookies