Oatmeal Chocolate Chip Cookies

Have I ever told you guys that I travel with an emergency chocolate bar in my bag at all times? It’s for “emergency” purposes only. I also always have a bag of Oatmeal Chocolate Chip Cookies stocked in the freezer 24/7 in case of an at home “emergency.”

Oatmeal Chocolate Chip Cookies

The Dalkin fam has been making this Oatmeal Chocolate Chip Cookie recipe on repeat for years. Between my parents, me and my sister, it’s a sure bet that there are dozens of Oatmeal Chocolate Chip Cookies happening on a weekly basis. #sorrynotsorry

These Oatmeal Chocolate Chip Cookies pass all my cookie standards too – soft and chewy on the inside, just slightly crispy on the outside, and dusted with maldon sea salt on top! Can’t go wrong with that perfect combo.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Yield: Makes 3 dozen cookies

Oatmeal Chocolate Chip Cookies


  • 8 oz unsalted butter, softened
  • 1 1/2 cup dark brown sugar
  • 2 large eggs
  • 2 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1 3/4 cups old-fashioned oats
  • 10 oz chocolate chips
  • maldon sea salt flakes for dusting


  1. Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
  2. In a large mixer, combine the softened butter and brown sugar with a whisk attachment. Let whisk for 2 minutes. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Add the oats and chocolate chips and combine. Refrigerate batter for 1 hour.
  3. Using a 1 inch scoop, scoop 12 cookies onto each parchment lined baking sheet and dust with a few maldon sea salt flakes. Transfer sheets into oven and bake for 10-12 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.
  4. Cool the cookies completely before packing up and storing in an air-tight container.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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  1. Ah! I love NYC and Vegas. They are both of my list of where I will go when I can finally get away. Love those places and glad you had a great time!

    And brown sugar + oatmeal + chocolate? I need some of that!

  2. You are one busy lady! Glad you are having fun. I can’t wait to see you at Blogher Food. I know you will rock your session!! Love the cookies!

        1. Hi Junie!

          Just wrote you back to one of your comments – I don’t currently have the ability to calculate calorie counts for my recipes. sorry!

  3. I can’t wait to see your new website! I think the Australian Open should be the next Grand Slam visited!!
    Cookies in the freezer? My favorite!!

  4. Welcome back from all your travels! Looks like you had a fun time. I hope you get some R&R before going back to the grind! These cookies look a wonderful “welcome home”, and I can’t wait to see the new GoodBite videos and the new site! Keep up the great work, Gaby!

  5. Gaby, Gaby, Gaby…..These look so unbelievably yummy…and the best part is, I already have everything I need in my pantry.Welcome back and so happy things are going well in your life!!

  6. Looks like that plan for world domination is coming along very well! Hans has been hinting that chocolate cookies are his favorite thing in the world and I have YET to bake them for him. Looks like this is the recipe! Thanks for improving my marriage. 🙂

    1. Glad i can be of service in improving your marriage 🙂 The cookies are delish – Hans will be obsessed!

  7. First of all, that is a good lookin tennis player in the blue shirt! And those cookies look delicious, I wish I was in LA for you to pack my lunch full of those!

  8. I’m totally on an oatmeal cookie kick. I made white chocolate ones with almond the other day, but I’m feeling milk chocolate chips tonight, thanks to you! :p

    I was so thrilled when I read you were speaking at BlogHer Food, but darnit, I really am going to miss that one. I know you’ll do great. Have fun out there with the girls!

  9. cookies out of the Dalkin freezer are my favorite! can’t wait to make this recipe and put some in my own freezer 🙂

  10. Congrats on everything, Gaby! It’s amazing how many things you can juggle at once! It looks like you had a great time on all your trips. Isn’t Chelsea Market awesome?! Went there for the first time last month and my husband basically had to drag me out.

    1. I almost had to be dragged out of Chelsea Market too!! All the little food shops were so cute… and then I got roped into Anthropologie. Best place ever 🙂

  11. I love chocolate chip cookies with oatmeal. I use the oats a lot actually since my hubs is allergic to nuts. Add the crunch that’s absolutely necessary when making chocolate chip cookies.

  12. Just made these cookies. They are the first baking I have done since being diagnosed with Celiac Disease several months ago.. so no more regular flour for me. I sub’ed some gluten free baking mix from a bakery in Utah and the cookies were yummo! No one would know they are gluten free if I didn’t tell them. Thanks for sharing the recipe. These cookies hit the spot for my wish for cookie dough.. um.. I mean cookies.

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  16. Loooove these! I need to start traveling with an emergency bar of chocolate too because I always end up buying some lol! Love the sea salt on these cookies!

  17. Hi all. Would it be possible to freeze the batter in rolls and do the “cut and bake thing” as you need them? Salting , of course, before baking. Thanks, Laurie

  18. SOMEHOW I didn’t have baking powder, but they still turned out AMAZING! Just wanted to share haha!

  19. hi! do you think if I sub coconut flour in for the all purpose flour it would make a huge difference in taste?!


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