I think if you were to look up Oatmeal Chocolate chip cookies in the dictionary it would probably say: “the Oatmeal Raisin cookie’s much prettier cousin.” I mean I feel bad for Oatmeal Raisin cookies but, come on, I think 99.8786% of the world would prefer chocolate chips to raisins. But hey that’s just my rough percent estimate.
Anyways, my mom and I had lunch recently at a sandwich shop in our city and they are known for their addictive and amazing Oatmeal Chocolate Chip Cookies. The cookies are about as big as your hand and they taste like what I imagine Heaven tastes like. After having these cookies for years now, I promised myself that I would find a recipe that tastes just like them and I think I may have done it, folks! These cookies are perfect because they have just the right amount of cookie to chip ratio and are super easy! I changed the recipe up and added a few little things that just enhance the recipe even more. I hope y’all enjoy making these cookies and most importantly eating them!
(There is a PART TWO to this post so keep scrolling after you’ve checked out this yummy recipe!)
The BEST Oatmeal Chocolate Chip Cookies
prep time: 15 min total time: 2 hours (includes chilling dough and cooking)
yields: 18-24 medium sized cookies
- 1 stick salted butter, softened to room temp.
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 tsp. vanilla extract
- 1 1/4 cup Old Fashioned oats (do not use instant oats as it will yield a weird texture)
- 3/4 tsp. baking soda
- 1 cup all-purpose flour
- 1/2 tsp. salt
- 1/8 tsp. cinnamon
- 1 cup semi-sweet chocolate chips (I add a little extra just for good measure)
- Preheat oven to 375 degrees.
- In a medium bowl, combine flour, oats, baking powder, salt, and cinnamon.
- In a large bowl, beat together softened butter, brown sugar, and granulated sugar and beat for about 1-2 minutes until fluffy.
- Add in egg and vanilla extract and mix until combined.
- Slowly add in dry ingredient mixture and mix until just combined (don’t over mix dough).
- Stir in chocolate chips and scoop cookie dough balls with large ice cream scoop and place onto baking sheet with parchment paper.
- Chill dough balls in the freezer for 1 hour or overnight and then bake in the oven for 10-13 minutes.
- Let cool and enjoy! Or eat them while they’re piping hot, they’re delish either way!
**TIP: I’ve learned that the best way to be able to make cookies whenever you want is to prepare 3-4 bags of the cookies’ dry ingredients. When you’re making a batch of cookies, combine the dry ingredients into 3-4 separate bags (batches) and then write the wet ingredients that the recipe calls for on the front of the bag and stick them in the freezer. That way you’ve eliminated two-thirds of the work of making cookies by having the dry ingredients already measured out.
In the words of Ina Garten, “How easy is that?”
The bags keep in the freezer for up to two months and you can do this with any cookie dough you’d like: Sugar, Chocolate chip, Snickerdoodle, Molasses, Oatmeal chocolate chip, Peanut butter, etc.**
Recipe slightly adapted from Recipe4Living: http://www.recipe4living.com/recipes/perfectly_potbelly_s_oatmeal_chocolate_chip_cookies.htm
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