Oatmeal Chocolate Chip Cookies
These thick and chewy Oatmeal Chocolate Chip Cookies are a standby! They’re the reliable size and are loaded with oats and chocolate chips.
We are a serious house divided here when it comes to chocolate chip cookies. We're not saying it’s as dire a situation as Romeo & Juliet, but there have been some lively discussions here about chocolate chips, ha!
The first time that we made chocolate chip cookies for our husband, early on in our dating courtship, we enthusiastically presented him with a plate of our favorite thick and chewy chocolate chip cookies, and waited for him to take a bite. He said they were rich, but… (uh oh, a but).
We held our breath.
Then… he asked why they didn’t have oats in them. Confused, we told him that we had made chocolate chip cookies, not oatmeal cookies. As it turns out, the chocolate chip cookies he had growing up always had oats in them. Also, we want ALL the chocolate chips in our cookies, and he prefers much less in his.
It’s been nearly nine years and we still don’t see eye-to-eye on chocolate chip cookies – from the inclusion (or exclusion) of oats to the ratio of dough to chocolate chips, we just don’t have the same tastes. We've realized that we'll never be able to make him love the same types of chocolate chip cookies we do, so we extended an olive branch. We made straight-up oatmeal-chocolate chip cookies with the ratio of dough to chips that he likes. Everyone deserves cookie utopia, after all!
These cookies are similar to our favorite chewy oatmeal-raisin cookies, but we left out the spices, added some vanilla, and threw in the chocolate chips. You can make these cookies smaller or larger, depending on your personal preference, just be sure to adjust the baking time accordingly. You know we love large cookies, so we often make these larger than the two-tablespoonful size called for below.
If you’re a fan of oats and chocolate, we guarantee you’ll love these cookies (no matter your feelings on actual chocolate chip cookies, ha!). And you may want to check out our peanut butter-oatmeal chocolate chip cookies for the true trifecta!
One year ago: Reuben Rolls
Five years ago: Chicken Fried Steak with Sawmill Gravy
This recipe was originally published on January 8, 2013.
- Yield: 24 cookies (depending on size)
- Prep: 15 minutes
- Cook: 15 minutes
- Total: 30 minutes
Ingredients
- 1½ cups ( 187.5 g ) all-purpose flour
- ½ teaspoon ( 0.5 teaspoon ) baking powder
- ½ teaspoon ( 0.5 teaspoon ) salt
- 1 cup ( 227 g ) unsalted butter, softened but still cool
- 1 cup ( 220 g ) light brown sugar
- 1 cup ( 200 g ) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups ( 243 g ) old-fashioned rolled oats
- 1½ cups ( 270 g ) semisweet chocolate chips
Method
- 1. Preheat oven to 350 degrees F; adjust oven racks to low and middle positions. Line baking sheets with parchment paper.
- 2. Whisk the flour, baking powder and salt in a small bowl; set aside.
- 3. Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, and then mix in the vanilla.
- 4. Stir in the flour mixture with a wooden spoon or a large rubber spatula, then stir in the oats and chocolate chips.
- 5. Using 2 heaping tablespoons per cookie, roll the dough into balls and place on the cookie sheets, spacing them at least 2 inches apart. Bake until the cookie edges are just turning golden brown, but the middles are still quite pale, about 12 to 14 minutes, rotating the sheets from front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets for 2 minutes, then transfer to a cooling rack to cool for at least 30 minutes. Cookies can be stored in an airtight container at room temperature for up to 5 days.
Notes
This recipe was originally published on January 8, 2013.
