I know, I keep finding new recipes that are the BEST chocolate chip cookies.

The truth is, there are just a lot of good chocolate chip cookies out there!

Mixing things like butter and sugar and chocolate is just sure to make a really, really good thing.

And hot out of the oven cookies are heaven-sent.

I grew up looking for the best recipes. And there are so many good ones these days!

I have my regular favorites:

But a couple weeks ago Grace sent me a copycat recipe for our favorite La Grande Orange salted chocolate chip cookies and oh boy.

I mean, OH BOY.

This recipe is very blog worthy.

Believe me, you will want to keep it just like I did.

La Grande Orange is this funky little grocery/cafe here in the desert and I am always and forever ready to make a special trip just for the salted chocolate chip cookie they make there.

So a copycat recipe? Sign me up!

This cookie has the perfect amount of soft and crispy texture, with a little oatmeal added in for a little extra umph to your bite. And then a little salt to add the savor to the sweet?


So here you go: a gift for your Thursday (adapted with a few small edits from Barefeet in the Kitchen):

La Grande Orange Salted Chocolate Chip Cookie Copycat Recipe

Prep Time 10 minutes
Cook Time 16 minutes
Course Dessert


  • 1 3/4 c. brown sugar
  • 1 c. melted butter
  • 1 egg
  • 1 egg yolk
  • 1 Tbs. vanilla
  • 2 c. flour
  • 1 c. old fashioned rolled oats
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 c. semi-sweet chocolate chips or chopped chocolate bar
  • flaked sea salt for dusting the cookie tops after cooking (see notes below)


  • Mix the melted butter and sugar in a mixer on high until slightly fluffy (approx. 4 minutes)
  • Let that mixture cool a tad and add the eggs and vanilla. Beat again.
  • Add the dry ingredients all together, including the oatmeal, and mix them together a little. Then turn on the mixer to mix wet with dry until just combined (my alternative to getting another bowl dirty to mix dry ingredients first:)
  • Mix in chocolate chips.
  • Refrigerate for at least an hour, but I recommend overnight if possible.
  • Preheat oven to 325 degrees.
  • Measure out large balls of dough (think golf ball size) and place them on parchment paper. These will spread out a bit, so make sure they have space between your dough balls. The recipe calls for only three to a pan, but I could fit six.
  • Bake for 15 minutes. Sprinkle with salt immediately after you take the cookies out. Let them cool on the pan for at least a couple minutes.


Le Guerandais is the brand of sea salt I use and it’s so good! It’s a little pricey but will last a LONG time!
Keyword Cookies

It’s best to let the cookies sit on the hot pan for a few minutes before transferring to a baking rack.

Happy cookie making!! Enjoy an extra one for me!

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  1. yummy!! bookmarking this. thanks for the pic of the sea salt. i needed a new salt brand and will be purchasing that soon!

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