Brenda Gantt Chocolate Chip Oatmeal Cookies
- Prep 15 min
- Cook 12 min
- Total 27 min
- Makes 36 cookies
- Level Easy
About Brenda Gantt’s Oatmeal Cookies
Brenda Gantt is a Southern home cook from Andalusia, Alabama, who gained a huge following through her friendly, no-fuss cooking videos. Her cooking is built on simple pantry ingredients and familiar methods, the kind of recipes a family can make on any afternoon. You can read more about her in our stories and keep up with the latest news from the site.
The oatmeal cookie is a long-standing favorite in Southern kitchens. Oats add a hearty, chewy texture, brown sugar adds a caramel note, and cinnamon adds warmth. Adding chocolate chips turns an everyday cookie into one that both kids and grown-ups reach for first.
These cookies work well as an after-school snack, a bake-sale contribution, or a plate to bring to a neighbor. They also pair nicely with a cup of coffee, and some people enjoy one alongside our breakfast recipes for a sweet start to the day.
Watch How It’s Made
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Brenda Gantt Chocolate Chip Oatmeal Cookies Recipe
Ingredients
Cookie Dough: Butter & Sugar Mixture
Dry Ingredients & Mix-Ins
Kitchen Tools Needed
- Large mixing bowl
- Electric mixer or sturdy spoon
- Two baking sheets
- Parchment paper
- Wire cooling rack
New to baking? Our kitchen guides cover the basic tools and equipment.
Instructions
- Preheat and prep. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the butter and sugars. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Add the eggs and vanilla. Beat in the eggs one at a time, then stir in the vanilla.
- Mix the dry ingredients. In a separate bowl, whisk the flour, baking soda, salt, and cinnamon. Add to the butter mixture and mix just until combined.
- Fold in the oats and chocolate. Stir in the oats and chocolate chips until evenly distributed. The dough will be thick.
- Scoop. Drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheets.
- Bake. Bake for 10 to 12 minutes, until the edges are golden and the centers look just set.
- Cool. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack.
The cookies finish setting as they cool on the hot baking sheet, so pull them out when the centers still look slightly soft.
Nutrition Facts
| Calories | 165 |
|---|---|
| Protein | 2 g |
| Carbohydrates | 22 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sodium | 110 mg |
| Sugar | 12 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
What’s Good About Oatmeal Cookies
These are a treat, not a health food, but the oats do add some real nutrition.
Whole-Grain Oats
Oats are a whole grain and contain beta-glucan, a type of soluble fiber.
Some Fiber
Oats and chocolate chips add a little fiber, which a plain sugar cookie would not have.
Iron & Minerals
Oats provide small amounts of iron, magnesium, and manganese.
Built-In Portion Control
A single cookie around 165 calories is an easy way to enjoy a sweet snack in a measured portion.
What to Avoid
Preparation Mistakes
- Don’t use melted or very soft butter. It makes the cookies spread thin and greasy.
- Don’t overmix after adding the flour. Mix just until combined to keep the cookies tender.
- Don’t overbake. Cookies keep cooking on the hot pan, so remove them while the centers look slightly soft.
- Don’t scoop flour straight from the bag. Spoon it into the measuring cup and level it off.
Storage Mistakes
- Don’t store warm cookies. Cool them completely first to avoid steam and sogginess.
- Don’t leave them uncovered. Air dries them out quickly; use an airtight container.
Dietary Considerations
- Contains Dairy (butter)
- Contains Egg
- Contains Gluten (flour, oats may be cross-contaminated)
- May Contain Soy (chocolate chips)
Pro Tips for the Best Oatmeal Cookies
- Use old-fashioned oats for the chewiest texture.
- Soften the butter at room temperature. It should dent easily when pressed but not look shiny or greasy.
- Chill the dough for 30 to 60 minutes if you want thicker cookies with less spread.
- Use a cookie scoop so every cookie is the same size and bakes evenly.
- Press a few extra chocolate chips onto the tops of the dough balls so they look bakery-style.
- Rotate the pans halfway through baking for even browning.
For more baking techniques, see our cooking tips.
What to Serve With Oatmeal Cookies
Beverages
- Cold milk
- Hot coffee
- Hot tea
Sweet Pairings
- Vanilla ice cream
- Fresh strawberries
- Peanut butter
When to Serve
- After-school snack
- Bake sales
- Holiday cookie trays
- Lunchboxes
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Old-fashioned oats | Quick oats | Softer, more even texture. Avoid steel-cut oats. |
| Semi-sweet chips | Milk chocolate, dark chocolate, or white chocolate chips | Changes sweetness; dark chips give a less sweet cookie. |
| Brown sugar | Granulated sugar plus 1 tablespoon molasses per cup | Mimics brown sugar if you run out. |
| Butter | Butter-flavored shortening, half and half | Makes a taller, softer cookie. |
| All-purpose flour | Gluten-free 1:1 baking flour | Also use certified gluten-free oats. |
Storage & Reheating
Room Temperature
Store cooled cookies in an airtight container for up to 5 days. Add a slice of bread to keep them soft.
Freezer
Freeze baked cookies in an airtight container for up to 3 months, or freeze scooped dough balls and bake from frozen, adding 1 to 2 minutes.
Reheating
Warm a cookie in the microwave for 8 to 10 seconds, or in a 300°F oven for 3 to 5 minutes, to bring back the soft center.
Frequently Asked Questions
Use old-fashioned rolled oats, measure the flour carefully, and pull the cookies from the oven when the centers still look slightly soft. They finish setting on the hot baking sheet. Overbaking is the main cause of dry, crunchy cookies.
It is not required for this recipe, but chilling the dough for 30 to 60 minutes helps the cookies spread less and gives a thicker, chewier cookie. If your kitchen is warm or your butter was very soft, chill the dough first.
Yes. Quick oats give a softer, more uniform texture, while old-fashioned oats give a chewier, heartier bite. Do not use steel-cut oats, which stay hard after baking.
Butter that is too soft or melted, a warm baking sheet, or too little flour are the usual causes. Use softened (not melted) butter, cool your baking sheets between batches, and chill the dough if needed.
Yes. Scoop the dough into balls, freeze on a tray, then store in a freezer bag for up to 3 months and bake from frozen, adding 1 to 2 minutes. Baked cookies also freeze well in an airtight container for up to 3 months.
Yes. Swap half of the chocolate chips for raisins, or add up to 1 cup of chopped pecans or walnuts. Keep the total add-ins to about 2 cups so the dough still holds together.
Reader Reviews
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It’s gonna be good, y’all. Bake a batch for someone you love.
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