I love sweets, cookies being up there on my list of favourites, probably right below truffles. And at the top of my list of favourite cookies, oatmeal chocolate chips cookies rule all! I love Dad’s brand crispy store bought ones, and I love the bakery style soft and chewy ones too. For some reason though, they aren’t my go to recipe to make at home. Maybe because I am afraid if I perfect a recipe, I’ll want to make them every day…
Now, this is by no means a healthy cookie. Yes there are lots of “healthy” cookies out there, many of them containing oats, but if I’m going to eat a cookie, it’s going to be full of sugar and butter. But that said, this is probably a little healthier than a regular chocolate chip cookie because of the oats!
I originally searched for a recipe on allrecipes.com. This recipe is based on one from that site, but has been adjusted a good amount, based on my preference (I excluded the nuts) and reading the comments/reviews (increasing and decreasing certain ingredients and cooking time/temperature). Enjoy!
The BEST Oatmeal Chocolate Chip Cookies (yields 3 1/2 dozen cookies)
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 teaspoons vanilla extract
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick oats
1 cup milk chocolate chips (if you don’t want them as sweet and indulgent, feel free to use semi sweet)
In a stand mixer (or large bowl with a hand mixer), cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then add vanilla. Combine the flour, baking soda, and salt in a separate bowl; gradually adding it to the creamed mixture until just blended. Mix in by hand, the quick oats and chocolate chips.The batter will be very thick.
Drop by heaping tablespoonfuls onto ungreased baking sheets (I love using my silicone baking mats), making sure to press each one down a little in the middle to help with even baking. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes (they will set up a bit more) before transferring to a wire rack to cool completely.
I always turn my cookie sheets half way through baking, to ensure they bake evenly. If you have a convection oven, you wouldn’t need to do this.
These cookies should not spread when baking, but if the first batch does, try chilling the rest of the dough for 30 minutes before making any more, as you may have over mixed the batter.