Name: Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1/4 pound butter (one stick), at room temperature; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 egg; 3/4 cup flour; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 teaspoon vanilla extract; 1/2 cup rolled oats; 1/2 cup chocolate chips

If you’re on the hunt for a cookie that hits all the right cozy, nostalgic notes, you’re going to adore Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe. I absolutely love how these cookies come out soft, chewy, and loaded with just enough chocolate chips to satisfy that sweet tooth without overpowering the wholesome oatmeal base. When I first tried this recipe, it instantly became one of my family’s favorites, and I’m excited to share all my tips so you can nail it every single time.

💚

Why You’ll Love This Recipe

Simply Perfect Texture: The mix of butter, oatmeal, and just the right amount of flour gives these cookies a soft, chewy bite that I crave every time.
Easy Ingredients You Probably Have: No need for fancy stuff – most of these ingredients are pantry staples, making this recipe a stress-free go-to.
Perfect for Sharing: These cookies spread nicely and bake evenly, so they come out looking just like homemade beauties every batch.
Loads of Chocolatey Goodness: Thanks to Aunt Lolly’s signature touch, each bite is generously studded with melty chocolate chips you’ll adore.

The image shows about ten oatmeal chocolate chip cookies on a gold cooling rack placed on a white marbled surface. Each cookie is round, medium brown in color, with a rough, bumpy texture from the oats, and dark brown chocolate chips scattered across the tops. One cookie has a bite taken from it, showing a soft inside texture. There are small white grain flakes sprinkled on the cookies, adding extra texture. A beige and reddish-brown cloth is partially visible on the lower right side of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

With just a handful of classic ingredients, Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe nails that comforting homemade cookie flavor. I always use room temperature butter—it really helps with the creaming step and makes the cookies tender. Also, rolled oats give it that perfect chewy texture that pairs beautifully with the chocolate chips.

Butter: Make sure it’s softened to room temperature for easy creaming and a buttery, tender cookie.
Granulated sugar: Adds just the right level of sweetness and helps with that slight crisp around the edges.
Brown sugar: I love the molasses notes it brings—it keeps the cookies moist and chewy.
Egg: Acts as the perfect binder and adds richness.
Flour: Just enough to give structure without making them cakey.
Baking soda: Helps the cookies spread and rise evenly.
Kosher salt: A pinch to balance all that sweetness and bring out flavor.
Vanilla extract: Nothing fancy here, but it adds that warm, homey aroma you just can’t beat.
Rolled oats: The star of the show for texture and wholesome goodness.
Chocolate chips: Definitely don’t skimp here—Aunt Lolly was generous, and so am I!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe—it’s surprisingly versatile! Sometimes I’ll play with nuts or swap out chocolate chips for chunks to change things up without losing the classic vibe. You should absolutely make it your own.

Walnuts or Pecans: Adding chopped nuts gives a lovely crunch contrast. My family goes crazy for walnuts stirred in just before baking.
Dark Chocolate Chunks: For a richer, more intense chocolate flavor, I sometimes use chunks instead of chips. It melts in big gooey pockets.
Flaxseed or Chia Seeds: If you want a bit of a health boost, sprinkling in a tablespoon of seeds adds texture without changing the taste.
Gluten-Free Flour: I’ve made these with a gluten-free blend—just make sure it has xanthan gum to keep the texture close to the original.

How to Make Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe

Step 1: Get Your Oven Ready

First things first, preheat your oven to 375°F. This baking temperature is just right to get a golden edge and a soft center. I usually line my cookie sheets with parchment paper to keep things simple and ensure my cookies don’t stick.

Step 2: Cream Butter and Sugars

Using an electric mixer, beat the softened butter with both the granulated and brown sugars. You’re looking for a light and fluffy texture here—that’s the secret to achieving that melt-in-your-mouth feel. Once it looks creamy, add the egg and mix again until it’s fully incorporated.

Step 3: Mix Dry Ingredients

Next, add the flour, baking soda, kosher salt, and vanilla extract directly to your butter mixture. Blend everything together gently—overmixing can make the cookies tough, so stop once all the flour is just combined.

Step 4: Fold in the Oats and Chocolate Chips

This part is where Aunt Lolly’s magic really shines. Using a wooden spoon, stir in the rolled oats evenly throughout the batter. Then fold in the chocolate chips, making sure they’re nicely distributed so every bite gets a chocolate hit.

Step 5: Scoop and Space Your Cookies

These cookies love to spread out as they bake, so only use about a tablespoon of dough for each cookie and space them generously on your lined baking sheets. I like to leave about two inches between each scoop to avoid them merging.

Step 6: Bake, Then Cool

Bake for 9 to 11 minutes—you want the edges golden but the centers still soft. I always keep a close eye because ovens vary. Once out of the oven, let them cool on the sheet for a few minutes before transferring to a wire rack. I learned that these cookies firm up as they cool, so patience is key for that perfect chewy texture.

👨‍🍳

Pro Tips for Making Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe

Room Temperature Butter: Don’t rush this step—it makes creaming the butter and sugars much easier, resulting in a lighter dough.
Use a Wooden Spoon: I found that folding in the oats with a wooden spoon helps keep the texture perfect without overmixing.
Don’t Overcrowd the Pan: Give those cookies space—they spread quite a bit, and you want to keep them nice and round.
Watch the Bake Time Closely: Pull them out just when edges turn golden; otherwise, the centers can dry out.

How to Serve Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe

The image shows several round oatmeal chocolate chip cookies with a rough and crumbly texture. Each cookie has a golden brown base with darker brown chocolate chips spread unevenly on the surface. One cookie in the center is broken into several pieces, revealing the chewy inside with melted chocolate. The cookies rest on a white marbled background with some small crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with these cookies because they’re so flavorful on their own. But if you want to dress them up a bit, a light dusting of powdered sugar or a tiny drizzle of melted chocolate on top can make them extra festive for gatherings.

Side Dishes

These cookies pair beautifully with a cold glass of milk or a warm cup of your favorite coffee. For brunch or tea time, I like to serve them alongside fresh fruit or a mild cheese plate to balance the sweetness.

Creative Ways to Present

For special occasions, I’ve stacked a few on a pretty plate tied with a rustic twine bow—makes a simple gift or party favor. Another fun idea is sandwiching a scoop of vanilla ice cream between two warm cookies for an irresistible homemade dessert.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, with a slice of bread to keep them soft—it really works every time! They last about 3-4 days perfectly chewy and delicious.

Freezing

You can freeze the cookie dough balls before baking or the baked cookies themselves. Just flash freeze the dough scoops on a tray, then transfer to a sealed bag. This trick has saved me many times for last-minute treats!

Reheating

To warm up leftover cookies, pop them in the microwave for 10-15 seconds or reheat them in a 300°F oven for 5 minutes. It brings back that freshly baked softness and gooeyness in the chocolate chips.

FAQs

Can I use quick oats instead of rolled oats in Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe?

Quick oats can be used in a pinch, but they’ll produce a different texture—the cookies will be less chewy and more cake-like. I recommend sticking to rolled oats for that classic chewiness Aunt Lolly’s recipe is known for.
Why do these cookies spread so much during baking?

The combination of butter and baking soda causes spreading. That’s why I suggest using small scoops of dough and spacing them well on the baking sheet. If you want thicker cookies, chilling the dough briefly before baking can help control spread.
Can I make these cookies vegan?

You can substitute the butter with vegan margarine and replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water). I haven’t tested it personally, but those swaps should work well while keeping the texture close to the original.
How should I store Aunt Lolly’s Oatmeal Chocolate Chip Cookies?

Store them in an airtight container at room temperature with a piece of bread inside to keep them soft for up to 4 days. For longer storage, freezing baked cookies or dough portions works great.

Final Thoughts

Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe isn’t just any cookie recipe to me—it’s a warm hug on a plate, a quick way to brighten anyone’s day, and a testament to how simple ingredients can come together to create something truly special. I hope you enjoy baking (and eating!) these as much as I do. Once you try them, trust me, they’ll be in your go-to recipe stash for life.