Oatmeal Chocolate Chip Cookies

If you find yourself sneaking hunks of cookie dough from the bowl when you’re baking, these cookies are for you. I bake them just long enough to crisp up the outside, but they remain chewy and slightly doughy on the interior. Gooey oatmeal laced batter hugs morsels of white and dark chocolate chips. A hint of almond extract gives them a nutty bite and tiny specks of rice crispies add subtle texture. Good luck trying to eat just one…


  • 3 sticks of butter
  • 1 1/2 cups white sugar
  • 1 1/2 cups light brown sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons salt
  • 3 cups oats (not instant)
  • 2 cups sweetened coconut
  • 1 cup rice crispies
  • 2 cups chocolate chips
  • 1 cup white chocolate chips


  1. In a stand mixer, beat softened butter and sugars for 2 minutes until creamy.
  2. Add eggs, one at a time. Beat in extracts.
  3. Gradually add in dry ingredients in the order listed until just combined.
  4. Roll into golf ball sized balls and place on a parchment lined baking sheet.
  5. Place cookies in the refrigerator for at least 30 minutes (or the freezer for 10) to chill the dough. This will help the cookies keep their shape while they’re baking.
  6. Bake at 350 degrees for 10-12 minutes. Don’t over-bake if you want chewy centers!



Filed under Recipes, Sweets

3 responses to “Oatmeal Chocolate Chip Cookies

  1. Pingback: Chewy Chocolate, Butterscotch & Almond Cookies |

  2. Pingback: “Visions of Sugarplums…” |

  3. Pingback: Chocolate Chunk Cookies |

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