My Favorite Chocolate Chip Cookies

Last month, BoB quietly celebrated two years of baking and blogging. I tried desperately to come up with some clever, unique way to mark that mini-achievement. Sadly, nothing seemed to come to mind. Then, I thought if BoB is all about baking, why not share with you one of my very favorite recipes?

This is my go-to recipe for chocolate chip cookies. If ever I need to make a good impression through baked goods, these are my ticket. I’ve yet to give them to anyone who didn’t love them. Maybe they were all just being nice, but I don’t think so.

I am calling these my favorite chocolate chip cookie with a bit of hesitation. Not that they aren’t wonderful, because they truly are. But, I realize that not everyone will consider these the best chocolate chip cookie they’ve ever made. And, of course, there are many recipes out there still untried in my kitchen that I could potentially prefer to these. But, these have stood the test of time (well, at least for several years) and I still love them and get requests for them.

I adapted this recipe from one I found in a Southern Living cookbook several years ago. It made about twice as much cookie dough and nearly killed my stand mixer. Their cookies were to be made into giant cookies, much like those from the famous Levain Bakery. I opt for less dough and smaller cookies.

Even with a scaled recipe that makes about half the original amount of dough, my stand mixer really has to work to mix these. I don’t think I’d ever want to make these without the aid of a stand mixer. If you don’t have one, I might recommend halving the recipe to make it a bit easier.

My Favorite Chocolate Chip Cookies are packed with oats, nuts, and plenty of chocolate chips.

So, what makes these so good? I’m not sure I can pinpoint any one thing. It’s just the whole package. I love that the oats are ground before mixing them in. They add a nice chewiness while not drawing too much attention to themselves. The two kinds of chocolate are just brilliant, and you know I’m going to tell you to use the very best you can find. And, of course, my beloved pecan just makes them even better.

As Bake or Break enters its third year, I thank all of you for reading and commenting. These first two years have been so wonderful and exciting and surprising, and I look forward to many more!

My Favorite Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: about 48 cookies

My Favorite Chocolate Chip Cookies


  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 & 1/2 cups uncooked regular oats
  • 1 & 1/2 cups semisweet chocolate chips
  • 4 ounces milk chocolate candy bar, coarsely chopped
  • 1 cup chopped pecans


Preheat oven to 375°.

Beat butter at medium speed in a heavy-duty mixer until creamy. Gradually add sugars and beat well. Add eggs and vanilla, beating well.

In a separate bowl, combine flour, baking powder, bakings soda, and salt. Gradually add to butter mixture and beat well.

Process oats in a food processor until finely ground. Add to butter mixture and beat well. Stir in chocolates and pecans.

Drop cookies by tablespoonfuls onto ungreased baking sheets. Bake for 8-10 minutes or until lightly browned. Cool slightly on baking sheets. Then, remove to wire racks to cool completely.


Cook time is per baking sheet.

Recipe adapted from Southern Living Homestyle Cooking.

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  1. carmen July 9, 2008 Reply

    They look delish!!

  2. Katrina July 9, 2008 Reply

    YUM! Love the chocolate “goo” look in your picture. The recipe looks very similar to the “Neiman Marcus $250 Cookie” recipe I received years ago and that I love. I have since seen many versions of it. I love the ground oats and the grated chocolate. Four-five years ago this was the only cookie I’d make and the recipe was huge, made like 120 cookies. Half batch is PLENTY. When I’d make this cookie and take it to different things, people started calling me “Martha Stewart” and loved it. Interesting you got your recipe from Southern Living. I know that $250 cookie recipe has been called a hoax, but wherever this recipe came from–it’s a great one!
    I’ve been obsessed with choc chip cookies lately and have thought about this one many times and been meaning to make them again.
    The Jacques Torres clone that just showed up in the NY Times article today is a darn good one, too. You’re right, there’s just so many out there and so many good ones. Sigh, it’s a tough life, huh.

  3. Amanda July 9, 2008 Reply

    What a way to celebrate a birthday for your blog. Who can go wrong with cookies?! The old standby chocolate chip cookie is a classic because it can do no wrong. Have you ever had the Levain bakery chocolate chip cookies? I wanted to try them because so many people rave about them

  4. Happy belated birthday! These cookies look incredible. I like the addition of ground oatmeal.

  5. Laura Rebecca July 10, 2008 Reply

    Yum. I love pecans in chocolate chip cookies; they are the perfect addition.

  6. Patricia Scarpin July 10, 2008 Reply

    You have been such an inspiration, Jen, from the start! I completely trust your recipes, your photos are breathtaking and your generosity in sharing shows in every post.
    Here’s to many more years to BoB! And these cookies are a great way of celebrating!

  7. Amy July 10, 2008 Reply

    I love trying new chocolate chip recipes, I will definitely give this one a try, soon!

    Congrats on the 2 years!

  8. Jen July 10, 2008 Reply

    Congratulations on your 2 years! It is a great achievement to consistently write and post about all your wonderful baking feats that you share with us all. Keep up the great work!

  9. cindy July 10, 2008 Reply

    Congrats on the 2 years,Jennifer!! Hope you have many moreto come! I have to say Chocolate chip is my all time fave! This rescipe sounds wonderful! Must try it soon!

  10. Debra July 10, 2008 Reply

    I thought this recipe looked so familiar! I made a similar batch using white whole wheat. For the filling, I used white chocolate chips, toffee bits, cranberries & cashews. These cookies are buttery and you’re right about the oats, added great texture. The recipe I used –

  11. kristin July 10, 2008 Reply

    Happy anniversary! These look delicious… that melty chocolate makes my mouth water.

  12. gingela5 July 10, 2008 Reply

    That looks yummy! I bet the oats add a great texture to it!

  13. Nick July 10, 2008 Reply

    Outstanding! I love the use of oats, I never would have expected that the “ultimate” chocolate chip cookies would have oats in them. I can imagine the texture is fabulous. Those cookies posted above at Whole Grain Gourmet by Debra also look incredible…. perhaps a bake-off?

  14. Ashley July 10, 2008 Reply

    Yum I’m always looking for new cookie recipes to try!

  15. addy July 10, 2008 Reply

    YUM! Those look sooo good! I will definite try them at some point. Probably soon.

  16. Sorina July 10, 2008 Reply

    Those are really terrific photos.

  17. Ashley July 10, 2008 Reply

    Congrats on your years! These look delicious – thanks for sharing!

  18. Nan (and Jim) July 10, 2008 Reply

    Happy Anniversary, BoB!!!

    If these are the cookies I’m thinking about, they are THE best! They look wonderful.

    Congratulations on two great years with your site. I could not possibly be more proud of my Little Sis! Here’s to another year with BoB!

    Love you,


  19. brilynn July 10, 2008 Reply

    A favourite cookie recipe is a great way to celebrate 2 years, these look great! Congrats!

  20. jennifer July 10, 2008 Reply

    Thanks, Carmen!

    Katrina, I’m not sure about that $250 cookie, either. It’s funny that I saw the NY Times cookie so soon after making these. I must try it, too!

    Amanda, I have had Levain cookies a couple of times. They’re tight-lipped about their recipe, but I know there are a lot of impostor recipes out there.

    Thanks, Kristin! I tried making these once without grinding the oats. Didn’t work out well. 😉

    Laura Rebecca, I love pecans in just about anything!

    Patricia, as usual, you say the sweetest things! :-)

    Thanks, Amy!

    Jen, thank you!

    cindy, I hope you’ll like them.

    Debra, I’ll have to check out that recipe some time. Sounds great!

    kristin, I’m a sucker for hot, melty chocolate.

    gingela5, the oats really make these something special.

    Nick, keep in mind that they’re only “ultimate” to me. Maybe no one else thinks so. 😀

    Ashley, these are definitely worth a try.

    addy, they are just delicious.

    Thanks, Sorina!

    Ashley, thank you!

    Nan, they probably are the ones you’re thinking about since I’ve been making them for years.

    Thanks, brilynn!

  21. My Sweet & Saucy July 10, 2008 Reply

    Thanks for the great looking recipe!

  22. Dragon July 10, 2008 Reply

    Oh, they look like they are still warm. Lovely.

  23. giz July 10, 2008 Reply

    That first picture just rips at the heart – it’s perfect – you couldn’t ask for a nicer looking cookie. Me want cookie!!!

  24. jennifer July 11, 2008 Reply

    My Sweet & Saucy, you are welcome!

    Thanks, Dragon. The only thing better than a chocolate chip cookie is a warm chocolate chip cookie.

    Thanks, giz!

  25. jeri July 12, 2008 Reply

    Oh that makes me crave cookies! I do love oats in chocolate chip cookies – it’s just that little extra something that makes them perfect. Thanks for the recipe!

    Just stumbled onto this blog today and I think it will be a new fave.

  26. Kevin July 12, 2008 Reply

    Nice shot with the melting chocolate!

  27. jennifer July 13, 2008 Reply

    Welcome, jeri! Glad you found me.

    Thanks, Kevin!

  28. Sandie July 13, 2008 Reply

    Two years of blogging – hip, hip, hooray!

    I remember not long ago you mentioned chocolate chip cookies weren’t your favorite. Considering that, you managed to pick a very good recipe (and cookie) to highlight for your 2 year anniversary. Congratulations to you and here’s wishing you many more blog anniversaries to come!

  29. jennifer July 13, 2008 Reply

    Thanks a bunch, Sandie! Actually, plain chocolate chip cookies are not my favorite. These, on the other hand, are anything but plain with all the oats and pecans!

  30. the caked crusader July 14, 2008 Reply

    Wow! Now that is an attention grabbing photo!

  31. brandarling July 14, 2008 Reply

    on behalf of my husband, friends, and work colleagues, thank you! i made your cookies over the weekend (adding 1 tsp of cinnamon and omitting the nuts, but otherwise unchanged.) everyone has been raving about them. only trouble is that now they’ll expect me to make more! oh well, so be it :)

  32. jennifer July 14, 2008 Reply

    Thanks, caked crusader!

    brandarling, I’m glad they were a hit! These are a blessing and a curse, as I assure you that you’ll get requests for them now. 😉

  33. Bronte July 16, 2008 Reply

    congrats on the 2 years!
    i just wanted to say how much of a fan I am of your blog. Just the pictures and allll your amazing recipes are great!
    I made these cookies yesterday for a little party I had, and they went over GREAT! Everyone loved them, so i wanted to say thanks so much!

  34. jennifer July 16, 2008 Reply

    Thanks, Bronte! Good to hear that they were well-received.

  35. joe July 18, 2008 Reply

    If I don’t have the tools to make my own oat flour, how much flour does the recipe make? I suspect there’s a bunch of air in the whole oat measurement given. Thanks!

  36. Bakerella July 20, 2008 Reply

    If they’re your fave, then I’m sure they’ll be one of mine, too!

  37. jennifer July 21, 2008 Reply

    joe, I don’t know the exact measurement, but you’re right about the air. The volume is reduced quite a bit. I’d say maybe about half(?).

    Thanks, Bakerella!

  38. Karyn July 28, 2008 Reply

    Yum! I made these for my class today and they went down well. They were nice and soft and chewy – a trend slowly taking off in NZ. (We generally have firm and crispy biscuits.)

  39. jennifer July 28, 2008 Reply

    Karyn, I’m glad you liked them!

  40. Michelle August 1, 2008 Reply

    Just had to let you know I finally got around to making these cookies! I made them with a mixture of Guittard milk chocolate chips (those “jumbo” sized chips) and chopped heath bar. I was careful not to over-bake and they turned out delish! Thanks for sharing your favorite chocolate chip cookie recipe!

  41. jennifer August 2, 2008 Reply

    You’re welcome, Michelle! Glad you liked them.

  42. Skeeto August 3, 2008 Reply

    These are the same or about the same as the Joy of Cooking chocolate chip cookie. So great!

  43. jennifer August 4, 2008 Reply

    Skeeto, I’ve never made that connection, but I’ll be sure to get out my copy and check it out. Thanks!

  44. Lindsay August 4, 2008 Reply

    I finally made these yesterday, and they were a hit at the office! I wasn’t too excited about them when they were fresh out of the oven, but they tasted great after cooling completely and sitting overnight. For the chocolate chips, I used the Guittard wafers, and for the milk chocolate, I froze and then chopped up some Ghirardelli chocolate squares. Delicious!

  45. jennifer August 4, 2008 Reply

    Lindsay, I actually like these best a day or two after I’ve made them. I forgot to mention that in my post. They just seem to get better and better! :-)

  46. skeptic August 19, 2008 Reply

    I made these yesterday, omitting the chocolate bar, and they were great!. I use whole wheat flour instead of all purpose. Found they baked best 1t 300 degrees for 12 minutes.

  47. jennifer August 19, 2008 Reply

    skeptic, I’m glad you liked them!

  48. Jackie Cooper September 17, 2008 Reply

    Hi Jennifer

    I just stumbled upon your blog today and you have a lot of nice recipes on here, I will be visiting this blog often. About the chocolate chip cookies can I make the dough ahead and chill overnite before baking them, also what kind of chocolate candy bars did you use.

  49. jennifer September 17, 2008 Reply

    Hi, Jackie! You can certainly chill the dough overnight. I usually don’t have that kind of patience. 😉 I used a Lindt milk chocolate bar.

  50. amyp October 3, 2008 Reply

    I just made these cookies as my son’s school birthday treat (removed the pecans b/c one of his friends is allergic). They were a huge hit with the kids and teachers! E said that his best friend wouldn’t believe that they were homemade because they tasted too perfect. Thanks for the great recipe – going to a friend’s house next week, can’t wait to see what they taste like with nuts.

    P.S. You weren’t kidding about how thick the dough was. If I didn’t have a stand mixer, trying to mix that would have made me cry. :)

  51. jennifer October 3, 2008 Reply

    amyp, I’m glad you liked them, too. A stand mixer is definitely a must for these. That is some cookie dough!

  52. Gman November 5, 2008 Reply

    I find it rather sad how much I love chocolate chip cookies. What is wrong with me. My mouth was watering reading this post. I gained two pounds as well.

  53. Floriza November 7, 2008 Reply

    Hi Jennifer, I read your blog from Swaziland, in Africa, and I sometimes try some of your recipes for dinners I have at home. Wonderful blog! It’s nice to be able to make baked goods in the absence of gourmet bakeries. The only issue I had was with the chocolate chip cookie recipe. It might be the altitude in Swaziland, but they came out completely flat, even after I tried the recipe twice, and tried different baking times. Do you have any suggestions? All my friends over here have started reading your blog, by the way.
    Thanks a lot for any suggestions you might have!

  54. jennifer November 9, 2008 Reply

    Floriza, flat cookies can be the result of many things. My usual problems are from dough that has been over-mixed or butter that is too soft.

  55. Janet_Gourmet Traveller December 16, 2008 Reply

    Your picture looks wonderful., the melting chocolate looks fabulous and mouth-watering.I have been baking recently and exploring various recipes. Are your chewy?

  56. Lucinda December 18, 2008 Reply

    Hi: I tried your cookies tonight — promising them as a gift to a special someone tomorrow. They turned out really flat. I kept adding more flour and baking soda. That helped a tad but not much. I’m going to try again tomorrow. Questions: 1) I did not sift any of the flour — are the 2 cups supposed to be sifted, or not sifted? 2) When you told Floriza that the butter might be too soft, what did you mean? My butter was soft enough to hand-mix but certainly not runny or melty at all. 3) Yours in the photo look sort of flat. Perhaps this recipe tends toward flatter cookies?

    Many thanks.

  57. jennifer December 19, 2008 Reply

    Janet, these are chewy cookies. I don’t really care for those crispy, crunchy varieties.

    Lucinda, I don’t sift the flour. Butter can definitely get too soft. Usually about 30 minutes at room temperature is all it takes. Much more than that, and it’s too soft for baking. It should give when you press on it, but not break. I wouldn’t say these are that flat. I like to form the dough with a cookie scoop, as opposed to just dropping them. I think that usually makes them a bit thicker. Over-mixing can cause flat cookies, too. Good luck with your second batch!

  58. Dianna February 11, 2009 Reply

    I have made this recipe a few times and each time I like it more and MORE! This last time I needed a LOT of cookies so I made a double batch. Talk about putting my kitchen aid to the test. Anyway, I made a dumb mistake and didn’t inventory all of my ingredients and realized I only had enough oatmeal for one batch! So, I improvised by adding about 2 cups of whole wheat flour until the texture seemed right, and they still turned out GREAT with that extra hearty flavor that the oatmeal was supposed to provide. Great recipe!

  59. reagan August 28, 2009 Reply

    i made these tonight for my super who spent 3 days on his elbows fixing my sink. this is the best recipe i’ve found in a long time. i ran out of pecans, so i used walnuts…i love walnuts, but i like pecans better for baking and i’m so excited to try them again. i’ll use this recipe a lot, thanks for sharing!

  60. katie September 26, 2009 Reply

    I just love that first photo! It’s fabulous!

  61. Kayla Watts November 29, 2009 Reply

    I made these cookies the other day and they remind me of some of the best chocolate chip cookies I have ever eaten from Shelby’s Gourmet Cookies at My mother order them for me while I was away at school. They came out soft and chewy just the way I like them. Great Job!

  62. Giant Fortune Cookies February 19, 2010 Reply

    hey ur pics look delicious and tasty … gud work my friend jenni.. i’ll try 2 make myself at home .. wish me best of luck .. its first time i am going to make . :) after taking a look on ur pics . its my desire to make such tasty cookies :)

  63. Levinson Axelrod March 1, 2010 Reply

    These do look like the perfect chocolate chip cookies. Cheers to your blog, I love the printable recipes!

  64. Autumn September 14, 2010 Reply

    I just finished taking these cookies out of the oven and devouring one……. absolutely wonderful! Thank you so much for sharing the recipe. It made my night.

  65. Clifford Cliff September 19, 2011 Reply

    I stumbled onto your website, i think your site is awsome, keep posting.

  66. Chandana July 9, 2012 Reply

    Thank you so much for all your post .. here’s wishing you many many more happy and successful anniversaries. I have really enjoed reading your posts. Thank you!

  67. cluttercafe July 9, 2012 Reply

    these look mouthwatering Jennifer! I just posted a skillet cookie recipe from another blog. Now I have chocolote chip cookie brain. I love how many variations come fromone cookie.
    Keep up the good work!

  68. Chandana August 31, 2012 Reply

    The Oats .. is it ok if they are the quick 1 minute cooking oats? Or do they have to be the Old Fashioned longer cooking oats?

    • jennifer September 1, 2012 Reply

      Chandana, you can use either, but I think old-fashioned will give you a better texture.

  69. Wonderful!

  70. Linda January 30, 2015 Reply

    Just made a double batch of these using some Brach’s leftover milk chocolate stars for the chopped milk chocolate add-in. I got around 230 cookies using the #100 cookie scoop. I have shared them with about 5 groups and everyone thought they were great and said “this is a keeper recipe!”. Thanks for another great one, Jennifer.

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