Kateri’s Signature Oatmeal Chocolate Chip Cookies

Today I am sharing another signature bake of mine. Oatmeal chocolate chip cookies. Sounds good, doesn’t it? A nice and chewy but also crispy and caramelized oatmeal cookie with melty chocolate chips, just begging to be dunked and thankfully served next to a nice cold glass of milk. Am I making you hungry yet? If I am, go take some butter out of the fridge right now. There’s nothing worse than having to wait for your butter to soften when you find yourself in the middle of a serious cookie craving.

Did you get the butter out? Good. Now let me tell you about these cookies. I started making these cookies when I absolutely detested raisins. Oatmeal cookies were so enticing to me but I was always faced with disappointment when I discovered that what I thought was a delectable oatmeal chocolate chip cookie turned out to have those pesky little raisins instead. I usually noticed those little chocolate chip impersonators before taking a bite, but if I didn’t… the horror! I would like to apologize if I have offended any die-hard oatmeal raison cookie lovers out there by my childhood pickiness, but I would like to share that I am a recovering raising hater and often enjoy them on salads and even plain. And while I might even eat and enjoy an oatmeal raisin cookie now, if one was offered, I would always choose one of these instead.

IMG_8019I mean look at them! Don’t you just want to cozy up with a good book, a glass of milk, and a plate of these cookies? Be warned, if your family is anything like mine, these cookies will go fast. I suggest keeping a few tucked away in a special hiding spot just in case they’re gone before they make it off the rack and into the cookie jar!

Oatmeal Chocolate Chip Cookies

  • Servings: about 30 cookies
  • Print

Recipe adapted from The Joy of Cooking


  • 1 ¾ cups all-purpose flour
  • ¼ tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp salt
  • 1 tsp Chinese five spice
  • 1 cup (16 Tbs) unsalted butter, softened
  • ¼ cup granulated sugar
  • 1 ½ cup packed brown sugar
  • 2 large eggs
  • 2 ½ tsp vanilla extract
  • 3 ½ cups old-fashioned rolled oats
  • 1 cup chocolate chips


  1. Preheat oven to 325 F convection or 350 F if your oven is not convection compatible. Line the bottom sides of 2 baking sheets with parchment paper. (Using the bottom side of the baking sheet insures even air flow over the cookies.)
  2. In a large bowl whisk together flour, baking soda, baking powder, salt, and Chinese five spice until ingredients are thoroughly mixed together.
  3. In a large bowl beat together the softened butter and sugars until well blended using a stand or hand mixer. Add the eggs one at a time, beating until incorporated after each addition. Beat in the vanilla extract.
  4. Gradually stir in the flour mixture. Once the flour mixture is just incorporated, add the oats and then the chocolate chips.
  5. Using a spoon or a cookie scoop, evenly space balls of cookie dough on the lined baking sheets. When I make these cookies, I measure each ball of dough to be 40g each or about 2 Tbs but feel free to make them as big or small as you would like, just be sure to keep an eye on them in the oven.
  6. If using convection, you can place two cookie sheets in the oven at a time and bake them for about 15 minutes, rotating the pan half way through baking. If using the normal oven setting, I would suggest only baking one tray at a time to ensure an even bake; bake for about 13 minutes. Regardless of which oven setting you use, cookies should be taken out of the oven when the edges are just set, the cookies are getting a light golden brown, and the centers are soft to the touch but not gooey. This will give you a cookie that is nice and crisp around the edges but still soft and chewy in the middle.
  7. Once removed from the oven, let the cookies cool briefly on the tray (about 3 minutes). Then remove to a wire rack to cool completely.
  8. Get a nice cold glass of milk, a warm and delicious freshly baked cookie, and enjoy!

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