Oatmeal Chocolate Chip Cookies

I did a thing!

So let’s back up, in February I went on a family trip to Monterey, California.  There, we stayed at Portola Hotel & Spa.  The hotel itself is nice and all, but the best part was this massive oatmeal chocolate chip cookie they greet you with at the front desk.  This is not an exaggeration, it was the best cookie I’ve ever had.  My entire family thought so.  It was so good that we’d sneak down to the lobby and ask for seconds throughout our stay.

Luckily, the packaging had a list of ingredients: brown sugar, pastry flour, rolled oats, chocolate chips, butter, eggs, milk, salt, baking powder, baking soda.  I knew my task once I went home, I was going to recreate these amazing chocolate chip cookies.

Back home, I got to experimenting.  I first scoured the internet for a copycat recipe, but there weren’t any.  There was a YouTube video on their page talking about the cookies and there’s a brief overview of them making it.  But it was in massive quantities so it was hard to translate that for the home cook.  But what I got from the video was the steps that went into making these babies, and boy … they are quite different from your regular cookies!  The weirdest thing you might notice is combining the oats with eggs and milk in the beginning.  In my opinion, I think what this does is it softens the oats a lot so when you eat it, it’s not this sharp and hard bit that you’re biting into.  So here’s my ode (and attempt) at recreating the best oatmeal chocolate chip cookies.

P.S. One of my favorite episodes of Friends is the one Monica tries to figure out Phoebe’s family recipe for chocolate chip cookies.  So if this recipe is basically Betty Crocker’s, please don’t tell me because I’ll be absolutely gutted.  Lol.


Oatmeal Chocolate Chip Cookies

  • Servings: 8
  • Print


  • 3/4 cup packed brown sugar
  • 1 1/4 cup pastry flour
  • 3/4 cup rolled oats
  • 1 cup chocolate chips
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda


  1. Preheat oven to 350°F.  Line a large cookie sheet with Silpat or parchment paper and set aside.
  2. In a small bowl, whisk together egg, milk, and vanilla extract.  Add rolled oats to the egg mixture and use a spoon to combine.  Set aside.
  3. In a large bowl, cream together softened butter and brown sugar until light and fluffy, about 2-3 minutes.
  4. In a medium bowl, combine pastry flour, salt, baking powder, and baking soda.
  5. Add oat mixture and the dry ingredients to the butter mixture and mix on low until well incorporated.  Add chocolate chips and mix until just mixed.  Divide dough into 8 large balls.  Flatten gently on the cookie sheet.
  6. Bake for 18-20 minutes, or until golden brown and there are cracks on top of the cookies.

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