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Chocolate Chip Oatmeal Streusel Cookies

photo: Scott Phillips

Yield: 48 cookies

Baked nuggets of oaty, nutty streusel (shown here with Marcona Almond Streusel) are right at home in this twist on a classic cookie.


  • 3 cups chilled streusel of your choice (Marcona Almond, Coconut Macadamia, or Cocoa Cardamom)
  • 2 cups rolled oats
  • 6-3/4 oz. (1-1/2 cups) all-purpose flour
  • 1-1/2 tsp. kosher salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 7 oz. (14 Tbs.) unsalted butter, softened
  • 1 packed cup dark brown sugar
  • 3/4 cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 2 large eggs, at room temperature
  • 12 oz. (2 cups) bittersweet chocolate chips

Nutritional Information

  • Nutritional Sample Size per cookie
  • Calories (kcal) : 190
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): .5
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 25
  • Sodium (mg): 95
  • Carbohydrates (g): 25
  • Fiber (g): 1
  • Sugar (g): 14
  • Protein (g): 2


  • Position a rack in the center of the oven and heat to 350°F. Line two large rimmed baking sheets with parchment. Gently spread the streusel on one of the baking sheets and bake, rotating the pan halfway through, until golden brown and fragrant, 12 to 15 minutes. Let the streusel cool to room temperature in the pan on a wire rack before using. (The cooled baked streusel can be stored in an airtight container at room temperature for up to 5 days). Leave the oven at 350°F.
  • In a large mixing bowl, whisk the oats, flour, salt, baking powder, and baking soda.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, and vanilla on medium speed until smooth and creamy, about 2 minutes, scraping down the sides of the bowl as necessary. Add the eggs one at a time, beating until combined and scraping down the bowl before adding the next. Add the dry ingredients in three additions, beating between each addition and scraping down the bowl as needed. Using a wooden spoon or large flexible spatula, fold in the chocolate chips and the streusel.
  • Drop the dough by rounded tablespoons onto the prepared baking sheets, leaving 2 inches between each. Bake one sheet at a time for 12 to 14 minutes, rotating the pan halfway through, until the cookies are cracked and golden brown around the edges.
  • Transfer the baking sheet to a wire rack, and let rest 10 minutes before removing the cookies to a cooling rack. Store in an airtight container for up to 3 days.


Shape and freeze for bake-to-order treats. Scoop tablespoonfuls of dough onto a parchment-lined baking sheet and place in the freezer. Once the dough balls are frozen, place them in a ziptop bag and store in the freezer. Place frozen dough on a parchment-lined baking sheet and let sit at room temperature for 10 minutes before baking as directed.


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Reviews (5 reviews)

  • User avater
    RobinaJPierce | 11/23/2018

    It looks so tasty, I am gonna love this

  • User avater
    EmiliaHCole | 10/23/2018

    Very yummy

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