Crispy Oatmeal Chocolate Chip Cookies


It feels so good to be back and settled in Dallas. I had the best time traveling over the holidays and can’t wait to share some of my adventures with you. But first, I have to share the BEST cookie recipe I’ve tried in a while. My friend Jen and I had a girls night, complete with wine, chocolate and a movie.

Note: If you are a fan of the soft, gooey cookies, you might as well stop reading now. But for the rest of us crunchy cookie lovers… here it is!

I found the original recipe here and modified it by adding more butter (accidental), oats, and chocolate chips.

Jen and I had the best time making cookies together with her brand new Kitchen Aid. (I’ve got to get one of those! Made baking so much easier)


  • 2 sticks unsalted butter (room temp)
  • 2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 2 cups chocolate chips



Preheat oven to 350 degrees.

Add wet ingredients to a large bowl and use a mixer to blend together on medium speed.

In a separate bowl add dry ingredients (everything but the oats and chocolate chips!) and mix well.

Then, slowly add your dry ingredients to the wet.

Once your mixture looks like dough, it’s time to add the oats, then chocolate chips. (Now it’s time to take a taste test ;) SO GOOD)


Place 2 tablespoon balls on a parchment-lined baking sheet. Be sure to space them apart as they will flatten quite a bit.

And, viola! You’ve just made the crispiest, butteriest (we’ll call that a word), most delicious cookies. Enjoy!


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