- 2 cups butter, softened
- 2 cups sugar
- 2 cups packed brown sugar
- 4 eggs
- 2 teaspoons McCormick® Pure Vanilla Extract
- 6 cups quick-cooking oats
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chips
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. Chill dough for 1 hour or until firm.
- Roll dough into 1-1/2 in. balls; place on greased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove from pans to wire racks. Yield: about 7 dozen.
Reviews for Oatmeal Chip Cookies
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"This is the best recipe I've ever used. Chewy but holds together well. I halved the recipe except I still used 2 cups chocolate chips; substituted 1/2 butter & 1/2 olive oil for the all butter part of the recipe; I used a pinch of salt & slightly less sugar than recommended; I also added 1 cup of chopped pecans & used traditional oats. I've tried different recipes for years to find a good one since it is my favorite type of cookie and this is where I stop. I found the best one. Thanks Ruth. It's a keeper."
"Best Recipe ever"
"Cookies were flat and gummy. Added another 3/4 cup flour to get a soft more rounded cookie. Taste was very good. Will keep looking for a oatmeal chocolate chip cookie recipe."
"Excellent recipe! Very easy and makes lots!"
"These were a hit. I used half whole wheat flour and half all-pupose. It was such a large recipe that I split the dough in half and used chocolate chips for half and then butterscotch chips in the other half...both were great. I also added walnuts to both. I think that you can use it as a basic oatmeal cookie recipe and add whatever your family likes. Thanks for sharing this recipe."