Talking Cookie Memories: Why These Are My Go-to

Alright, so, let me tell you about the cookie dough incident of 2017. I’d just moved into a drafty flat in Manchester and for reasons too boring to explain, I only owned one mixing bowl and a dodgy plastic spatula, which had definitely seen better days (probably in the 90s). Anyway, it was a wet Tuesday and—long story short—I ended up scraping half-baked oatmeal chocolate chip cookies straight off the tray with a spoon and eating them while sitting on the counter. And yes, somehow, those still tasted like home. These days, I’ve perfected my method (and maybe even own a real wooden spoon), but there’s something about homemade oatmeal chocolate chip cookies that’s pure comfort. If you ask me, they taste better a day old, possibly because you then have the blessed excuse to eat cookies for breakfast.

Why These Cookies Always Hit the Spot

I bake these whenever we need a pick-me-up—rainy days, surprise visits, or, frankly, when I can’t be faffed to make something complicated. My family goes barmy for them (especially if I’ve chucked in extra chocolate). There’s something about the way the oats go perfectly chewy, plus, you can convince yourself they’re a bit healthy. Sort of. My mate Jo once complained about the dough being too sticky, but honestly, that just means they’re going to be extra soft. Just don’t try and speed things up by upping the oven temp—I’ve learned that singed bottoms are not a vibe.

This is What You’ll Need (Let’s Be Flexible)

1 cup (225g) unsalted butter, soft enough to smoosh with a finger (I once used a weird plant-based spread—surprisingly ok, but a bit, um, squeaky…?)
¾ cup (150g) brown sugar (light or dark, I’ve actually mixed them when desperate—it’ll work)
½ cup (100g) granulated sugar
2 eggs (mine were ‘large’ but, honestly, just use what’s in the fridge)
1 ½ tsp vanilla extract—my gran used to say essence was a sin, but I’ve used it in a pinch
1 ½ cups (190g) plain flour
1 tsp baking soda
½ tsp salt (if your butter is salted, just a little pinch, yeah?)
3 cups (240g) rolled oats (I’ve even used the ‘porridge’ kind, but they make things a bit more gluey)
1 ½ cups (250g) chocolate chips—milk, dark, whatever’s lurking at the back of the cupboard
Optional: ¾ cup chopped walnuts or pecans (my dad says this is what makes ’em proper grown-up cookies)

Here’s How I Make ‘Em (But Don’t Stress the Details)

Fire up the oven: Preheat to 350°F (180°C)—and line a couple baking trays if you remember. I sometimes forget and just butter ‘em.
Mix the soft stuff: In your biggest bowl (or a not-quite-big-enough one, if that’s all you have), cream the butter and both sugars until fluffy. Sometimes I do this by hand, but my arm moans about it after a while.
Egg time: Crack in the eggs one at a time. Pour in the vanilla. Mix just until blended (this is where I usually sneak a taste. So sue me.)
Add the dry things: Chuck in the flour, baking soda, and salt. Mix until just combined. Don’t overmix or you’ll end up with rubbery biscuits… not terrible, but not what we’re aiming for.
Oats and chocolate: Tip in your oats, chocolate chips, and those nuts if you fancy. The dough will look pretty thick—it’s normal. If it seems too sticky, honestly, whap it in the fridge for 20ish minutes.
Scoop it out: Use a spoon or one of those cookie scoops if you’ve got one. Plop ‘em onto the trays, giving each dough blob a bit of space (they’ll spread out). Mine are never the same size and nobody’s moaned yet.
Bake: About 10 to 12 minutes. They’ll look just golden at the edges—maybe a bit soft in the middle but don’t panic, they’ll set as they cool.
Cool, sort of: Let them sit on the tray a couple minutes before transferring to a rack. Or, if you can’t wait, eat one while it’s falling apart. I always do.

Little Notes I’ve Picked Up (Usually the Hard Way)

If you swap the brown sugar out for all white, the cookies taste sort of bland. Lesson learned.
One time I added raisins by mistake (wasn’t paying attention). Strange, but not a disaster if you like that sort of thing.
If your oven cooks a bit hot (mine does), check at 9 minutes or they’ll be singing at you from the tray.

Things I’ve Tried (Did They Work? Sometimes)

Dried cranberries instead of chocolate chips—tangy, not bad if you’re out of chocolate (rare, but it’s happened!)
Adding a pinch of cinnamon—nice on a chilly day, but don’t go wild or it’ll taste like porridge
I once tried coconut flakes. Not a fan, honestly; they just got stuck in my teeth and everyone complained

Use What You’ve Got Equipment-wise

Look, if you have a stand mixer, it’ll save your arms. But don’t let that stop you if all you’ve got is a wooden spoon—I’ve made plenty with nothing more than that and a big mug for measuring. If you’ve no cooling rack, the top of a (clean-ish) oven tray propped on a couple glasses works in a pinch.

Keeping Cookies (As If…)

Technically, these keep in a tin for up to five days. In reality? I’ve never seen a batch last much longer than 24 hours at mine. But if you really want to, you can freeze dough balls and bake off just a few at a time—check out this advice on freezing cookie dough from Serious Eats; it’s honestly legit.

How We Serve ‘Em (Not That You Asked)

Best with a cold glass of milk, or dunked in tea if you’re feeling a bit British. My brother-in-law insists on stacking three at once. At Christmastime, we sometimes sandwich two with vanilla ice cream (makes a mess, but worth it).

Things I Wish I’d Known (Learned the Expert Way…)

I once tried skipping the chill step to ‘save time’—they spread everywhere. Like pancakes! Just cool the dough a little, trust me.
Baking more than two trays at once seems clever but, halfway through, you’ll forget which one needs turning. Rotate for even browning (I sometimes forget, but, eh).
Measuring ingredients by eye? I do it, but sometimes you end up with a weird oat-to-dough ratio. Not the end of the world, but keep your ‘handfuls’ a little restrained.

Cookie Questions Folks Actually Ask Me

Can I use quick oats instead of rolled?
Yeah, you can; I’ve done it. They make softer, almost cake-like cookies. Not my favourite, but nobody’s turned them down.

Can I halve this recipe?
For sure—just use one egg, or if you’re being faffy, beat an egg and use half. Who’s got time for that though?

I don’t have chocolate chips, what else?
Chop up a chocolate bar, pop in raisins or even swirl in a spoonful of Nutella if you’re feeling wild.

How do I make these vegan?
Swap in plant based butter, use a flax egg (1 tbsp ground flax, 2.5 tbsp water), and dairy free chocolate. Loving It Vegan has good tips if you’re curious.

Can the dough be made ahead?
Absolutely. In fact, I reckon it tastes better if you let it sit. The oats soak up flavour and you get chewier cookies. Just cover and chill a few hours or overnight.

Anyway, cookies never made themselves, right? Go have a go, and let me know if you come up with a new combo. Or, on second thought, maybe just keep it classic (less washing up that way).