Oatmeal Chocolate Chip Cookies

By Alison Rinehardt Mauldin •

Published in Baking,Sweets

It’s tax season, and I wanted to send our accountant a token of my appreciation. In my experience, tedious brain-work makes one ravenous. (Though I’m sure accountants don’t consider their work tedious.) My thoughts kept turning to the oatmeal cookie, which is sweet but also wholesome and satisfying. This may be delusional, but surely these cookies are better brain-food thanks to the addition of oatmeal. A swipe of peanut butter couldn’t hurt either.

I used a recipe from Thomas Keller’s Bouchon Bakery Cookbook. They actually call the cookies TLCs, their namesake being Keller’s partner Laura Cunningham. The Laura Cunninghams contain chopped pecans, which I decided to omit. I’ve never been a huge fan of nuts in cookies, plus I had some chocolate I wanted to use. The result was closer in taste and texture to a traditional chocolate chip cookie, but the cinnamon and oatmeal hearken back to the oatmeal cookies you probably grew up eating.


Oatmeal Chocolate Chip Cookies

Adapted from Thomas Keller’s recipe for TLCs in the Bouchon Bakery Cookbook

  • 306 grams | 2 cups + 3 Tbsp. all-purpose flour
  • 4.6 | 1 teaspoon grams baking soda
  • 2 grams | 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt, plus more for sprinkling
  • 276 grams | 1 1/4 cup + 3 Tbsp. granulated sugar
  • 150 grams | 1/2 cup + 3 Tbsp. brown sugar
  • 15 oz. unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 268 grams | 2 3/4 cup old-fashioned rolled oats
  • 6 oz. milk chocolate chips*
  • 6 oz. semi-sweet chocolate chips*
  • 3 oz. white chocolate chips*
  • *You can substitute coarsely chopped chocolate for chocolate chips, just know that chunks have a different melting relationship with the cookie dough than chips. Many chefs prefer chunks to chips. I like both but find chips to be more convenient. You can also play with the ratio of milk to dark, or use only one variety instead of several. You can even add nuts, if that’s your thing.


  • Combine the flour, baking soda, cinnamon and salt in a medium bowl, whisk to incorporate. In a small bowl, whisk together the sugars, breaking up any lumps.
  • Place the butter in the bowl of a stand mixer (fitted with the paddle attachment) and turn it to a medium-low speed. Cream the butter until it is the consistency of mayonnaise and holds a peak when the paddle is lifted. Add the sugars and mix for three to four minutes, until fluffy. Scrape down the sides of the bowl. Add the vanilla and mix to combine. Add the eggs and mix on low speed for 15 to 30 seconds, until just combined. It’s okay if the mixture looks broken. (The Bouchon cookbook helpfully points out that overwhipping the eggs can cause the cookies to expand too much during baking and then deflate.)
  • Add the dry ingredient mixture in two additions, mixing on low speed for 15 to 30 seconds after each addition, until just combined. Scrape the bowl to make sure everything is well-incorporated. Add the oats and pulse on low speed about ten times to combine. Gently stir in the chocolate chips. Refrigerate the dough for 30 minutes.
  • Preheat the oven to 325°F. Line your sheet pan or cookie sheet with parchment, or lightly butter it. To make very large cookies, each scoop of dough should weigh 145 grams. This is huge, and you’ll have to bake only three on each sheet because they spread out quite a bit. I used scoops around 70 grams and as you can see, my cookies still turned out quite large. Either way, scoop the dough and mold it into a ball before placing it on the pan. Allow at least three inches between the cookies so there’s plenty of room for them to spread out.
  • Sprinkle a pinch of sea salt on top of each ball of dough before baking. Just a light sprinkling. It’ll add a subtle salty dimension and make all the other flavors stand out.
  • The Bouchon recipe advises to bring the dough to room temperature before baking. My cookies came out with nicer rounded edges in the first batch, when the dough was still cool. Next time I make these I will probably put the dough back into the refrigerator between batches.
  • Bake until golden brown, 17 to 19 minutes for smaller cookies, 18 to 20 minutes for larger cookies. As always, you should check yours a minute or two before the the minimum recommended time, just to be sure they aren’t burning.

These will keep in a covered container for up to three days. Depending on how you measure your cookies, this recipe will make one dozen to two dozen cookies.


Thanks for reading!

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