Full-Grown Oatmeal-Chocolate Chip Cookies 30.000

James M. Thresher for The Washington Post; Styled by Lisa Yockleson

Nov 12, 2008

Chunky, tender-chewy and not too sweet, these are perfect for the autumn cookie plate.

Make Ahead: The dough can be frozen in well-wrapped logs or blocks, and then in a heavy-duty plastic food storage bag, for up to 1 month. Always defrost the dough in the refrigerator. To use the dough chilled, add 1 to 2 minutes to the baking time. Store the baked cookies in an airtight container for up to 2 days.

Servings: 30 large cookies
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 3/4 teaspoon salt
  • 21 tablespoons (2 sticks plus 5 tablespoons) unsalted butter, at room temperature
  • 1 1/3 cups packed light brown sugar
  • 2/3 cup sugar
  • 2 large eggs
  • 2 tablespoons vanilla extract
  • 3 cups "quick-cooking" (not instant) rolled oats
  • 2 2/3 cups semisweet chocolate chips


Preheat the oven to 375 degrees. Line several baking sheets with parchment paper.

Sift together the flour, baking soda, cream of tartar and salt onto a sheet of wax paper.

Place the butter in the large bowl of a stand mixer or hand-held electric mixer; beat for 45 seconds on moderately low speed or until just smooth. Add the brown sugar and beat for 45 seconds. Add the granulated sugar and beat for 45 seconds. The consistency will be somewhat coarse.

Blend in the eggs and beat on low speed for 1 minute or just until incorporated, then add the vanilla extract, mixing well.

Still on low speed, add the sifted ingredients in 2 additions, beating just until the flour is incorporated. Use a spatula to scrape down the sides of the mixing bowl as needed. Add the oats and beat just to incorporate; remove the bowl from the mixer. Add the chocolate chips and stir to combine. The dough will be quite dense.

Place rounded, 1/4-cup mounds of dough on the prepared baking sheets, spacing them about 3 inches apart. The tops and edges of the mounds should be craggy.

Bake 1 sheet at a time on the middle or lower oven rack for 11 to 13 minutes or until just set; the cookies should be light golden around the edges and in random places on the surface, and paler, but not wet-looking, in the center.

Let the cookies cool on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely before storing.

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Recipe Source

From Washington cookbook author Lisa Yockelson.

Tested by Vanessa Williams.

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Email questions to the Food Section at food@washpost.com.