Because, well…Cookies!

Chocolate chip cookies. Ooey, gooey, warm from the oven. Perfectly chewy, but still a little crunchy around the edges. Nothing smells better, in my opinion. Or tastes better.

I have been making the same chocolate chip cookies since I was about 8 years old. They are the same cookies that my mom and grandmother made. I have tried so many other recipes, and I always come back to this one.

These cookies are actually called Granny’s Oatmeal Cookies. The recipe apparently originated with my great-grandmother, and she made them all the time. I don’t think anyone knows where she got it. My dad likes them with raisins, But we all know raisins don’t belong in cookies, they belong in bran muffins and trail mix. But, I digress..

Granny’s Oatmeal Cookies. The perfect combination of chewy oatmeal cookie, and sweet chocolate chips. A little bite of heaven. These cookies were my preferred currency throughout my post-secondary education, and ever since, for garnering favors from friends and coworkers. (Take note: when asking your friends to move a 1000 pound piano up many stairs, cookies don’t cut it. That kind of favor takes lasagna.)

The essentials!

I wish I could tell you that I had to make these cookies 4 times to get perfect pictures. In reality, I’ve been making these cookies for 30 years. I’ve probably made hundreds of batches before I really perfected them. Happily, all those trials paid off. For the last 10 years, I get perfect cookies every time. And you can too!

First, you have to cream the butter. Definitely use butter, it’s best. But, if you’d rather use your preferred fat (margarine, shortening, lard, coconut oil…), definitely go ahead. It might affect the chewiness of the cookie, but will still taste good.

This is my favorite part. Add both sugars to the creamed butter. Mix just until combined. Scrape the sides of the bowl. And now…. turn your mixer to the cream setting… and walk away. For 5 minutes. Let your stand mixer do all the work for you. And if you don’t have one, that’s okay! Your cookies will still be delicious.

Butter and both sugars, before creaming

I used to make these cookies with a wooden spoon and a bowl, and they still turned out delicious. But, since learning this trick with the mixer, my cookies have reached a whole new level. I do this step for every single cookie recipe I make. I find the dough ends up so soft, and lets the cookies spread into a perfect circle of yumminess.

After 5 minutes, your butter and sugars will be super light and fluffy. Now, scrape the sides again, and add the eggs and vanilla. Mix on low just until combined.

Look how silky smooth it is!

Scrape the sides. Add the flour, salt, and baking soda. Again, mix on low, just until combined. 

Fold in the oatmeal, and chocolate chips. I have a terrific stand mixer, and it has a fold setting. So I pretty much use it for every step, except creaming the butter and sugars.

I firmly believe in tasting the cookiedough, and do so at various stages throughout the mixing. It’s all about quality control. I’ve been making these cookies for 30 years, I know exactly how it should feel and taste. Keep in mind there are raw eggs and flour, so if that makes you hesitate, then just skip to the baking stage.

Do I really have to bake it?

I like to use my small cookie scoop. It’s from Pampered Chef, by I know you can find them at Bed Bath and Beyond. Place on the baking sheet about an inch and a half apart. I usually get 15 cookies per sheet. 

I like the little one for cookies
I washed my hands, I promise!

Press the cookies down about half way. This helps them spread evenly. You can use a flat bottomed glass, or your fingers.

Bake at 350° F for 8 minutes. Remove to a rack to cool. 

Maybe let them cool for a minute before eating. The melted chocolate gets a little warm.


Done! Enjoy with a cold glass of milk, and nice cup of tea, or dipped in your morning coffee. 

A few notes:

  • The original recipe calls for 3 cups of oatmeal. I prefer using 2-1/2, I like how they spread out nice and thin.
  • You can use any type of oatmeal, just remember that you may have to adjust your flour amount.
  • My cousin cuts the sugar in half. I’ve tried it. They still taste really good, they just won’t be as soft and chewy.
  • You can literally use ANY type of chocolate, chips or chunks, white to dark. Or butterscotch…. I prefer semi-sweet mini chocolate chips, they work well with the thinness of the cookie, and I feel like there is better chocolate distribution throughout the cookie.

Granny’s Oatmeal Cookies

Ooey gooey, soft and chewy cookies, with the goodness of oatmeal, combined with the sweetness of melted chocolate chips. And when they cool, you get a slightly crunchy, chewy cookie, perfect for dipping.
Prep Time10 mins
Cook Time7 mins
Course: Dessert
Servings: 60 Cookies
Calories: 77kcal
Cost: $10


  • 1 cup butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1.5 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2.5 cups oatmeal, quick cooking
  • 1.5 cups chocolate chips


  • Cream together butter and sugars.
  • Add eggs and vanilla; mix until combined.
  • Add flour, baking soda and salt; stir until just coming together.
  • Fold in oatmeal and chocolate chips.
  • Drop by spoonful onto baking sheet. Bake at 350° F for 7 – 8 minutes, until edges turning golden brown.
  • Remove to a wire cooling rack.

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