Maria's Oatmeal
Chip Cookies
10.9.2026, recipes
Maria rarely keeps track of her own recipes. This is a rare occurrence and one I treasure. Her Oatmeal Chip Cookies aren’t new or surprising, but I’m not looking for novelty in a chocolate chip cookie anyways. These are perfect.
Ingredients
380g (3 cups) all purpose flour
80g rolled oats
100g (1/2 cup) sugar
245g (1 1/4 cups) brown sugar
227g (2 sticks) salted butter, room temperature
2 eggs
2 tsp vanilla extract
1 tsp salt
1 tsp baking soda
340g (2 cups) mix of semisweet and bittersweet chocolate chips
Instructions
In a medium bowl, whisk the flour, baking soda, and salt.
In a seperate bowl, beat the butter with the sugars until creamy. Add the vanilla and eggs and beat until combined, scraping the bowl down with a spatula as needed.
Gradually mix in half of the flour mixture, then your chocolate chips, then the second half of the flour mixture. This will prevent overmixing.
Let your dough chill covered in the refrigerator for at least 30 minutes or up to 2 days.
Once ready to bake, preheat your oven to 350°F or 180°C.
Roll your dough into balls and place on trays lined with parchment paper. Bake for about 12 minutes or until they begin to turn golden brown. Do not over bake. The cookies will continue to cook on the hot try once you remove from the oven.
Enjoy warm or allow to cool for a more firm but stil soft cookie. Store in an air-tight container at room temperature.
