My Dad’s Oatmeal Chocolate Chip Cookies

Did you miss me yesterday? I fully intended on posting yesterday but with my limited internet access these days and inability to keep track of the days of the week I failed to do so. To make up for this blunder I made you 12 dozen cookies! It required a huge bowl and a very sturdy wooden spoon.

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This cookie recipe is allegedly from Mrs. Field’s, with some slight modifications by my dad. Whether that rumor is true or not does not matter because they are delicious and have been a staple in my family for a long time. Growing up, my friends would devour these on sight and if we ran out they knew where the secret frozen stash was in our basement freezer.

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I went through a phase where I preferred these cookies with only nuts. My dad would separate out some of the dough after adding the nuts and before adding the chocolate chips. Actually I still enjoy that version sometimes still. But when my dad and I made this particular batch together we kept it simple. Or as simple as 12 dozen cookies can be.

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Don’t let the cookie-count scare you away though, because if for some reason you don’t want a stock pile of these in your freezer (I prefer freezing uncooked dough to bake later), you can easily divide this recipe in half or a quarter.

One year ago: Mini Meyer Lemon Sticky Rolls

Three years ago: Creamy Tomato Basil Bisque


Makes 12 dozen cookies


4 cups all-purpose flour

5 cups old fashioned oats, ground fine in blender or food processor

1 tsp salt

2 tsp baking powder

2 tsp baking soda

2 cups (4 sticks) unsalted butter, room temperature

2 cups sugar

2 cups brown sugar

4 eggs

2 tsp vanilla extract

24 oz. miniature semisweet chocolate chips

8 oz. milk chocolate bar, grated

3 cups chopped walnuts or pecans


  1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper or silicone baking mat, set aside.
  2. In a large bowl, whisk together the flour, oats, salt, baking powder, and baking soda. Set aside.
  3. In a very large bowl, cream together the butter and sugar. Add eggs and vanilla and blend until combined. Add the dry mixture and mix until just incorporated. Fold in chocolate and nuts.
  4. Drop tablespoonfuls of dough onto prepared cookie sheets, about 2 inches apart.
  5. Bake for 6-7 minutes, one sheet at a time. Allow to cool for 5 minutes on cookie sheet before moving to a cooling rack. Repeat with remaining dough.
  6. Store in an air-tight container. These cookies also freeze well.

Source: My dad


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