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overhead shot of several oatmeal chocolate chip cookies on cooling rack

Oatmeal Chocolate Chip Cookies (Oatmeal Doozies)

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 24 cookies
Calories: 274kcal
The BEST OATMEAL CHOCOLATE CHIP COOKIES recipe is crunchy on the outside and chewy on the inside. We call them "Oatmeal Doozies" because they are my Mom's master creation!
Print Recipe


  • cups all-purpose flour 180 grams
  • ¼ rounded teaspoon coarse sea salt
  • 1 teaspoon table salt 6 grams
  • 1 teaspoon baking soda 6 grams
  • 1 teaspoon ground cinnamon 3 grams
  • ½ teaspoon apple pie spice
  • teaspoon ground nutmeg
  • 1 cup vegetable shortening 184 grams, such as Crisco (1 stick)
  • 1 cup dark brown sugar 213 grams
  • ½ cup granulated sugar 100 grams
  • 2 teaspoons pure vanilla extract 8 grams
  • 2 large eggs 100 grams
  • 1 cup old-fashioned oats 100 grams
  • 1 cup quick oats 89 grams
  • 12 ounces chocolate chips 340 grams, Ghirardelli recommended (SEE NOTE)
  • Medium bowl of cold water
  • Medium bowl of cinnamon-sugar


  • Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  • Sift all dry ingredients together into a large bowl and set aside.
    1½ cups all-purpose flour, ¼ rounded teaspoon coarse sea salt, 1 teaspoon table salt, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon apple pie spice, ⅛ teaspoon ground nutmeg
  • Using a hand mixer, cream the shortening on medium speed for 1 minute.
    1 cup vegetable shortening
  • Add both sugars and beat on medium-high speed until light and fluffy, about 3 minutes.
    1 cup dark brown sugar, ½ cup granulated sugar
  • Add the vanilla and beat for 1 minute.
    2 teaspoons pure vanilla extract
  • Add eggs, one at a time, and beat on medium-low until well incorporated, about 1 minute.
    2 large eggs
  • Turn off the mixer and add all of the flour mixture.
  • Turn the mixer on low and mix just until the flour mixture is incorporated, about 30-60 seconds.
  • Fold in the oats and chocolate chips until incorporated.
    1 cup old-fashioned oats, 1 cup quick oats, 12 ounces chocolate chips
  • Roll the dough into 1½ inch (or 1.6-ounce) balls.
  • Dip each ball in cold water. Shake off excess water, then dip in cinnamon-sugar.
    Medium bowl of cold water, Medium bowl of cinnamon-sugar
  • Place balls onto the prepared baking sheet. These bake best by placing 12 balls on the sheet in rows 3 x 4 – evenly spaced.
  • Bake 8-12 minutes. They are done when the cookie has flattened out and the center has just settled but still looks just a little undercooked. It is always recommended to bake a test cookie.
  • Cool on the sheet 1-2 minutes, then transfer to a cooling rack.



  • This was one of the top-selling cookies for my Mom's company, Cookie Break Cookies. The BEST!
  • Chocolate: I used half Ghiradelli milk chocolate and semisweet chocolate chips in my cookies.
Storage: Store oatmeal chocolate chip cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.


Serving: 1cookie | Calories: 274kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 166mg | Potassium: 52mg | Fiber: 1g | Sugar: 26g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg