When I feel the slightest hint of the first chill in the air as the seasons change, my first instinct is not to make soup or stew but to bake cookies. Cookies warm from the oven, for me, are the ultimate comfort food. It’s not just the cookies themselves but also the act of making them that gives me the warm fuzzies. I came across this recipe while flipping through a cookbook on a chilly weekend morning and it seemed like a sign. It was time to make cookies.

For such a run of the mill flavor as oatmeal chocolate cookies, I figured these would be good but didn’t have lofty expectations. These really surprised us though – the flavor and texture are exactly right, and the sprinkling of salt on top is the perfect finishing touch. Though I am not normally a cookie dough eater (I prefer the finished product), the dough for these is exceptionally good. This is an excellent version of a classic cookie that I’m sure we will make again and again. Enjoy!


  • 3 cups (480 grams) old fashioned rolled oats
  • ¾ cup (90 grams) all-purpose flour
  • ¾ cup (105 grams) bread flour
  • 1½ tsp. kosher salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 cup (8 ounces) unsalted butter, cold and cubed
  • 1½ cups (330 grams) packed light brown sugar
  • ½ cup (100 grams) granulated sugar
  • 2 tbsp. bourbon
  • 1 tbsp. vanilla extract
  • 1 tbsp. molasses
  • 2 tbsp. heavy cream
  • 1 large egg yolk
  • 1 large egg
  • 12 oz. (340 grams) dark chocolate, chopped into coarse chunks
  • Coarse sea salt, such as Maldon, for sprinkling


  • 01

    In the bowl of a food processor, pulse 2¼ cups (360 grams) of the oats until they are a mix of fine and coarsely ground pieces. In a large bowl, combine the flours, salt, baking soda, baking powder, and cinnamon; whisk to blend. Stir in the processed oats and remaining ¾ cup (120 grams) of whole oats.

  • 02

    In the bowl of an electric mixer, combine the butter with the sugars. Beat on medium speed until smooth, about 1 minute. Blend in the bourbon, vanilla, and molasses. Add in the cream, egg yolk, and egg and beat until the mixture is light and fluffy, 1-2 minutes. With the mixer on low speed, mix in the dry ingredients just until incorporated. Fold in the chocolate chunks with a spatula. Cover and refrigerate to chill the dough for at least 8 hours or overnight.

  • 03

    Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. Use a small scoop (about 2-3 teaspoons) to make balls of dough for small cookies. Alternatively, use a bigger scoop (2-3 tablespoons) to make balls of dough for larger cookies. Space the dough balls evenly on the baking sheet, about 2 inches apart.

  • 04

    Bake, rotating the pans halfway through baking, until the edges of the cookies are just starting to brown, about 9 to 10 minutes for smaller cookies or 11 to 13 minutes for larger cookies. Transfer the pan to a wire rack and sprinkle the warm cookies with the coarse sea salt. Let cool a few minutes on the baking sheet, then remove to the wire rack to cool completely. Repeat with the remaining dough.


  • These sound very addictive! :)

    xoxoBella | http://xoxobella.com

  • I want to eat a dozen of these right now. Those are my dream come true cookies!

  • for me its usually soups, stews or baking bread. i could totally get on board with these cookies though.

  • Paige Cassandra Flamm

    These cookies look amazing! Oatmeal, dark chocolate, and salted? Three loves combined into one delicious cookie!



  • Um…these look amazing. Definitely hope to make soon!

  • Lindsay

    These look so delicious! I am definitely going to buy the ingredients for these this weekend. Also, I love the picture that pops up when I pin this!

  • annieseats

    Do you mean the photo with the recipe title included? That is a new addition to the site and I am excited about it :)

  • I just noticed that when someone repinned my pin! I was like “wait a minute, Annie never has words on her pictures!” and then had to come back to the post to see how I missed it. Nice trick!

  • Cookies at the beginning of fall sounds like the best plan. And this flavour looks perfect!

  • Lindsay

    Yes! Looks great!

  • Danita Day

    These look delicious. What type of dark chocolate do you recommend?

  • OH YUM! I love the oatmeal choc chunk cookie combo – it’s so perfect and I bet so moreish with the salt.

  • When I feel a chill in the air I want chili!! But these cookies would be fantastic as a dessert!! I love oatmeal cookies.

  • Tracy

    I love ground oats in my cookies, they add such hardiness as well as flavor. Perfect combo of ingredients!

  • Have been seeing these pop up in your lunchboxes and have wondered about them. Yum!

  • annieseats

    Well, I try to buy whatever is fair trade mainly. I’m still searching for a source for bulk chocolate that is fair trade. If not taking that into consideration, I usually use Callebaut because I buy it in bulk. But as soon as I find a fair trade bulk option, that will be my go to.

  • annieseats

    Thanks! I never did it before because I didn’t want the photos with words in the posts themselves. But I do recognize the utility of it for pinning purposes. Glad you like this new feature!

  • Alexis Riley

    your espresso coconut dark chocolate cookies were the family favorite before
    , but my husband said these are by far THE BEST cookies I have ever made!!!

  • Is there any craving more insistent than a CCC craving? So loving that these have oatmeal in them, too…that makes them breakfast-worthy, right?

  • Christine

    Do you think I could store this dough in the freezer so I could just bake a few cookies at a time?

  • annieseats


  • dek2711

    I just finished making the cookie dough and its resting in the fridge. Popped in just to advice anyone before starting off to make sure you only weigh the ingredients and not use a cup measure….the 480gms of rolled oats is def not 3 cups…i know weighing a recipe is the best but sometimes i get lazy…but do not attempt this recipe unless u own a scale. Thanks Annie for another awesome recipe.

  • Shari

    Hi Annie, I have a question concerning the type of sugar you use in baked goods. When a recipe calls for granulated sugar do you use cane sugar or white granulated sugar?

  • annieseats

    I use white granulated sugar.

  • Ladybug Housewife

    I LOVE oatmeal cookies any time – especially during the winter! Excited to try this one!

  • Meg Quinn

    These were so, so delicious. For some reason I can never get oatmeal cookies to come out how I picture them in my head but these pretty much did. I think I’m gonna try these out with raisins instead of chocolate next time, maybe reduce the cinnamon a tad, and I might finally have that perfect oatmeal raisin cookie (!!).

    In case anyone else is impatient like me: I baked 1/2 of these without chilling and they were just as great. I also used all AP flour because I had no bread flour, replaced the bourbon with coffee for the same reason, AND my butter wasn’t completely cold – texture, taste, everything wise was a-okay.

  • Lauren Ochoa

    I love these. They are the new standard against which oatmeal chocolate chip cookies will forever be measured against.

  • Annie

    Woo! So glad to hear that :)

  • Jennifer E

    Is there something I can substitute for the molasses? I don’t have any on hand, but I REALLY want to make these! Thanks!!

  • Annie

    Hopefully you found an answer to your question. I always just Google to find a sub when I am in a pinch.

  • Meg

    So these are amazing and were given rave reviews by all of my coworkers. I thought I had bourbon but realized right after the store closed that I didn’t; so, I substituted some espresso. I’m eager to try this with the bourbon because the cookies were phenomenal even without it–can only imagine how scrumptious that flavor would make them!

    Thanks for another great recipe, Annie!

  • Annie

    So happy to hear they were a hit!