Oatmeal Chocolate Chip Cookies are a homestead staple! My kids call these “craving cookies”. They will say, “Mom, will you make me that one cookie? I am craving it!” We all know they mean these Oatmeal Chocolate Chip Cookies… the perfect combination of rich oatmeal cookie and delicious chocolate! I’m also sharing my 50 Best Cookie Recipes!

Simply the best Oatmeal cookie ever... grandma would be proud!

Oatmeal Chocolate Chip Cookies

There is an aspect to these cookies that I love… the “secret” ingredient. It was my grandma’s recipe and she always made the BEST cookies. When I found out I was a bit shocked… but they taste so good I quickly got over it. I had never heard of adding mayonnaise to a cookie dough before, but it makes sense when you think about it. A very basic mayo consists of egg, oil, and a bit of salt. Those are common ingredients in a cookie!

Simply the best Oatmeal cookie ever... grandma would be proud!


Lots of cookie recipes contain brown sugar and there is a good reason for this. Recipes with brown sugar will absorb moisture after baking which helps to ensure that they stay chewy.

Have you ever noticed that the ratios of sugar in most cookie dough recipes are higher than other baked goods? That is because not all of the sugar dissolves during mixing, which is good! The dough will soften and spread while baking as more sugar dissolves ensuring the classic cookie shape and texture. If you happen to use less sugar than the recipe calls for your final cookie could puff up more and the texture could be less chewy.


Fats contribute not only to what a cookie tastes like but to whether the cookie keeps its shape or flattens as the fats are baked. The kind of fat you use also makes a difference. Most recipes call for butter or shortening, but this recipe has mayo. The mayo acts as the fat in this recipe and helps to create a crispy and chewy cookie.


In cookie recipes, the two most common leaveners are baking soda and baking powder. This recipe utilizes baking soda only. Baking soda is bicarbonate of soda. It neutralizes the acidity of certain ingredients in the dough, allowing the cookies to brown in the oven.


The main difference in flours found in the grocery store is the amount of protein they contain. All-purpose flour, or plain flour, is an all-around good flour to use for baking. All-purpose has a protein content of 10-13% and it consistently performs well. If you are looking for a softer, more delicate cookie you could substitute cake flour for all-purpose, but it might affect the structure of the cookie. When substituting flours it is best to use a scale, just be sure to sift flours prior to weighing. Most cookie recipes call for all-purpose flour. Bleached and unbleached flours are basically interchangeable in cookie recipes and unbleached flour is usually a better choice when you want a slightly chewier cookie.

Once you have all the basics covered, creating the perfect cookie is easy no matter what the recipe.

These cookies are perfect for one big reason… they are an amazing “base” recipe. I have used them with quick oats, with regular oatmeal, granulated sugar, butter instead of mayo, raisins instead of chocolate chips… you name it! And they always turn out perfectly.

Simply the best Oatmeal cookie ever... grandma would be proud!
4.75 from 4 votes

Oatmeal Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
My kids call these “craving cookies”. They will say, “Mom, will you make me that one cookie? I am craving it!” We all know they mean these Oatmeal Chocolate Chip Cookies… the perfect combination of rich oatmeal cookie and delicious chocolate!


  • 1 1/2 cup firmly packed dark brown sugar
  • 3/4 cup mayo
  • 1 egg
  • 2 teaspoons vanilla extract
  • 3 cups quick-cooking oats
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1 cup semi-sweet chocolate chips


  • Preheat oven to 350°.
  • In a medium bowl beat brown sugar, mayo, egg, and vanilla for about 2 minutes. (You can use a hand-held mixer or stand mixer, but grandma recommends doing it by hand.) Set aside.
  • In a large bowl, combine oats, flour, cinnamon, and baking soda.
  • Slowly add the mayo mixture to the oat mixture and stir by hand until just combined.
  • Stir in chocolate chips. (I save a few to place on top before baking) 
  • On prepared baking sheets, drop dough by level tablespoonfuls, 3-inches apart. (they will spread some)
  • Bake 8-10 minutes or until golden.
  • Cool cookies on a wire rack.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I like these a lot but they are so sticky ! Perhaps I just need to let them cool more? They came out of the oven about 15 minutes ago!

  2. Yes this the third time I’ve made them and each time they came out better and better. Now even the great granddaughter asks for then…

  3. Hi!! I have made several of your recipes with my daughter, and my friends always want the recipe!
    I tried the mayo and it worked but I think I still like to use eggs and butter more. I don’t live in the 🇺🇸 (I live in Chile) so, many of the ingredients dont exist here, like brown sugar and butterscotch or peanut butter chips. So I do what I can 🥫

  4. Hi—I baked these cookies. I did agree they were sticky getting off the sheet, but worth the care and patience in doing so. This was a good find cause right now in my area we’re having trouble finding flour and I’m conserving my butter as supply chains are not reliable. One thing I think I noticed—you left the salt out of the ingredients? Loved the explanation as to how the ingredients work together. Good recipe. Thanks for sharing.

  5. I ever made a chocolate cake before with mayo,no butter .forgotten whether there is egg.very moist and soft.it,s more then 20yrs back.

  6. I want to share my recipe for Chewy oatmeal chocolate chip cookies, its low in sugar and they are delicious:) I got this recipe from my Grandma years ago, so please try and let me know if you make them:)

    1 cup (125 grams) all-purpose flour (spooned & leveled)
    ½ teaspoon ground cinnamon
    ½ teaspoon baking soda
    ¼ teaspoon salt
    ½ cup (115 grams) unsalted butter, softened to room temperature
    ½ cup (100 grams) brown sugar
    ¼ cup (50 grams) granulated sugar
    1 large egg room temperature
    1 teaspoon vanilla extract
    1 and ½ cups (150 grams) old-fashioned rolled oats
    1 cup (190 grams) semisweet chocolate chips
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    Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
    In a medium-sized mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
    In a separate large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for about 1-2 minutes or until well combined. Mix in the egg and vanilla extract, stopping to scrape down the sides of the bowl as needed. Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined. Mix in the oats, then the chocolate chips until just combined. Cover tightly and refrigerate for at least 30 minutes.
    Using a 1.5-2 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake in separate batches (keep the other batch of cookie dough in the refrigerator while the first batch bakes) at 350°F for 10-13 minutes or until the tops of the cookies are set.
    Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
    Prep time includes 30 minutes of chilling time in the refrigerator.
    Cookies will keep well in an airtight container on the counter for up to one week.
    To freeze the cookies: You may freeze the cookie dough for up to three months. Bake frozen balls of cookie dough for an additional 1-2 minutes. You may also freeze baked cookies for up to 3 months, thaw to room temperature before serving.

  7. i ended up having to add around two tbsp of flour because my first batch was a bit crumbly and wet, but after that they were great! i was wary about the mayo at first but realized that mayo is essentially eggs and oil LOL. the smell of the wet mix reminded me of how cake batter with buttermilk smells. overall a good recipe thank you!!

  8. This is the best recipe for this kind of cookie, so good! Mine were not sticky like the other comments said. The one thing I would do is make them bigger than the tablespoon size it says to make them, they are very small.

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