Oatmeal Chocolate Chip Cookie

oatmeal cookie recipeThis recipe was given to me by my friend Corey. It is a family recipe on her husband’s side. It is really called, “Aunt Marion’s Good Cookie.” When a recipe has a name as interesting as that, I have to try it out. Corey and I made a few tweaks to the original recipe, she doesn’t like walnuts, so we added pecans. I don’t like raisins, so we added more chips. Add whatever you like, but I happen to think that this version is pretty much perfect. I have to be honest, I was a little skeptical. It has very little butter, a ton of brown sugar and it just didn’t seem like it was going to come together. Be patient, it does, and these are worth being patient for. I had to give them all away or I would have eaten the entire batch. These are like an Oatmeal Scotchie, but not quite, and the milk chocolate brings it to a very special place. These really are a good cookie.

oatmeal cookie recipe1 stick butter, room temperature
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2 cups sifted flour
2 cups oatmeal (not quick cooking)
1 teaspoon baking soda
1 teaspoon salt
1 cup milk chocolate chips
1 cup butterscotch chips
1 cup chopped pecans

oatmeal cookie recipeCream together the butter and brown sugar. It does not get light and fluffy because there is not enough butter in it, but don’t worry, it will all be okay.

oatmeal cookie recipeAdd the eggs one at a time until incorporated.

oatmeal cookie recipeAdd the vanilla.

oatmeal cookie recipeAdd the dry ingredients to the bowl. This is a very dry batter.

oatmeal cookie recipeAdd the chips and pecans. Mix until it all comes together.

oatmeal cookie recipeDrop the cookie dough on a parchment lined cookie sheet and bake in a 350 degree oven for 8-10 minutes.

oatmeal cookie recipeBe prepared to meet the best oatmeal cookie around.

oatmeal cookie recipeThanks Corey for sharing with me!

Oatmeal Chocolate Chip Cookie

Oatmeal Chocolate Chip Cookie

Yield: Makes 2 dozen

Oatmeal Chocolate Chip Cookie - the best oatmeal cookie recipe I've ever made. I make variations on this all the time. If you are traditional, swap the chocolate and butterscotch chips for raisins.

Ingredients

  • 1 stick butter, room temperature
  • 2 cups brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups sifted flour
  • 2 cups oatmeal (not quick cooking)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup milk chocolate chips
  • 1 cup butterscotch chips
  • 1 cup chopped pecans

Instructions

  1. Cream together the butter and brown sugar. It does not get light and fluffy because there is not enough butter in it, but don’t worry, it will all be okay.
  2. Add the eggs one at a time until incorporated.
  3. Add the vanilla.
  4. Add the dry ingredients to the bowl. This is a very dry batter.
  5. Add the chips and pecans. Mix until it all comes together.
  6. Drop the cookie dough on a parchment lined cookie sheet and bake in a 350 degree oven for 8-10 minutes.
Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g

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38 Comments

  • Hi delicious. The oats, chocolate chips, pecans…butterscotch…oh and that brown sugar…! These look delicious…so wish we had a big stack in front of us right now…

    Reply
    • it is the weirdest recipe, but so good. Thanks for reading.

      Reply
  • After much flip-flopping on ingredients, I made some almost identical to these last night except I used cocoa nibs instead of chocolate chips and I added toffee pieces – yum! Will have to try them with chocolate next time.

    Reply
    • I have never had a cocoa nib. I need to try them. That sounds like a delicious combo.

      Reply
  • My mom always put oatmeal in her cookies. Cookies with oatmeal in are my favorite.

    Reply
  • I love the first picture of the cookies stacked up! So good!
    Glad to have found your blog. Lots of yummy looking stuff here. Adding to my reader.

    Reply
  • These look so yummy! I can’t find butterscotch chips where I live, unfortunately…maybe some fudge pieces would work?

    Reply
    • Heath or toffee bits would be great also… where do you live?

      Reply
      • I live in Ireland, in Dublin. I’ll give it a try using toffee bits. Now I just need an excuse to bake these 🙂

        Reply
        • I am so jealous. I have always wanted to go to Ireland. My husband has been a few times and fell in love with it.

          Reply
  • Hi there! I just found your blog and I love it, it’s wonderful!! Thanks for sharing all these amazing recipes! If/when the humidity ever breaks where I am, I will give these cookies a try 🙂

    Reply
    • Thank you Kathy! It is hot here too… I haven’t turned my oven on in a few days.

      Reply
  • These look delicious. But I was trying to figure out a way to make a diet-version (if possible). I was going to use splenda instead of brown sugar. What would be a good substitution for the butter?

    Reply
    • Do you mean a good substitution for the sugar? I would do maybe half and half with the Splenda? They do make a brown sugar version of Splenda as well. I believe in eating one really good, well made cookie and savoring it over making a diet version. That is just my opinion though…. good luck!

      Reply
      • Yeah, thats a great idea! But originally, I actually did mean butter. for example, I’ve seen some recipes use bananas instead (but obviously that adds a banana flavor that may mask the already delicious flavors in this recipe) and I’ve seen some bread recipes use vegetable oil instead of butter. But you are probably right, what harm will a little bit of butter really do? haha, can’t wait to try these!

        Reply
        • Sorry, you probably could use something else to bind it, but I would stick to the butter. 🙂

          Reply
  • YUM! Can’t wait to make these!! Where did you get your canisters? I can’t seem to find these with the sealed lids.

    Reply
    • Do you mean the glass ones? I got them all at Ikea. Cheap too!

      Reply
  • They looks so yummy and it is such torture as I just publicly pledged on my blog to cut back on sweets and so many other things!! But at least I can still look mmmmmmm

    Reply
    • I have done that many times… sworn off sweets. I just cannot do it. I would rather be a little chubby!

      Reply
  • WOW! My Aunt Marion would be so proud!! Your version does sound & look yummy, but I’m afraid I will have to stick to the original recipe given to me by my Aunt. I’ve been making these for almost 50 ears, a true family tradition. Glad you liked the recipe. Nancy

    Reply
    • These were so good that I had to get them out of the house… I could have eaten the entire batch myself.

      Reply
      • And now you know why I DON’T make these, and only look forward to them when Carmen makes them…I have, I’m sure, eaten a whole batch, in the past. 🙂 So glad you liked them!!

        Reply
  • I love this cookie recipe. It is so yummy! It also has less butter than most cookie recipes. I actually think it is a “diet cookie” compared to most others! Thanks for sharing it!

    Reply
  • I made these and they were so dang good. I added a bit more vanilla and all chocolate. My family devoured them.

    Reply
  • We had a snow day today so we are making these cookies! Omg these are so good! Thanks for sharing!

    Reply
  • I just made these tonight!! These are AWESOME!! I ate 3 spoonfuls of the dough before I even started putting the scoopfuls on the cookie sheet 🙂 LOL Very delicious combo of the butterscotch chips and chocolate chips. I omitted the pecans, and used whole wheat flour, and they were still fantastic! Love love LOVE!

    Reply
    • I love this cookie too and have made a million variations of it. 🙂 Never a bad one.

      Reply
  • Is it possible to make these without the pecans? Im longing for a oatmeal chocolate chip cookie recipe with out any nuts.
    Thanks!
    p.s. I think you are absolutely fabulous and so truly talented!

    Reply
    • Of course you can! And thank you so much, that just made my day! XOXO.

      Reply

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