Master recipe for thick, chewy oatmeal cookies from The Dessert Bible by Christopher Kimball

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kate_govu0g on February 27, 2026

    This is a good, basic oatmeal cookie recipe. I replaced half the AP flour with white wheat flour, and reduced the ground cloves to 1/8 t. Next time I’d probably use less sugar.

  • hillsboroks on November 30, 2023

    I was looking for a new chewy oatmeal cookie recipe and tried the date version of this cookie to use up some dates. The cookies were very good but really spread. I had weighed my flour using a reference chart that says 1 cup of flour equals 4.5 oz. because this cookbook is old enough it does not include weight measurements. After my cookies were baked I pulled out a new America’s Test Kitchen cookie book and determined that they used 5 oz. as their 1 cup flour weight. So I presume that was the flour weight I should have used. The cookies had a lovely flavor and were still chewy despite being thin. I will make these cookies again using the ATK flour weight.

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