Oatmeal Chocolate Chip Cookies

 

These cookies are a family favorite. The recipe is not mine and I haven’t really modified it… it’s just too good! It’s from the blog Live Well Bake Often. What do I love about it? So many things….

  1. They are the perfect consistency… soft and chewy. I’m not a crunchy cookie girl, and I don’t like a cookie that’s too “cake-like”. You know that ice cream flavor “Half-Baked?” Well, that’s sort of how I like my cookies! Oooey goooey and chewy.

  2. The recipe is simple and fast. Chilling the dough is probably the most annoying part, but definitely worth it. If you don’t chill the dough, the cookies will spread too much and you’ll loose that wonderful consistency.

  3. It doesn’t make a TON of cookies. I find that the Quaker Oat recipe or a modification of a recipe on the back of a chocolate chip bag leaves me with too many cookies. Usually, I’m just baking for us and maybe giving some to a neighbor… but I don’t want a ton of the same cookies lying around. I want to eat my fill, then move on and bake a different batch.

I will note that I use my smallest cookie scoop for these. It’s a 1.57 inch diameter scoop. I bake mine for 7-8 minutes instead of her, suggested, 10-13 minutes. If I’m using my medium cookie scoop, a 1.97 inch, then I’ll bake them for 10-12 minutes.

Flattening out the top is important since the cold dough doesn’t spread.

Also, if you want that ooey gooey cookie, trust me and take them out when the centers are NOT set. You’ll question yourself, you’ll want to pop them back in the oven for just 1-2 more minutes… DON’T!!!

Once they cool, they’ll be perfect. And they’ll stay perfect the next day and probably the next. You know how some cookies get so dry on day two and three… not these!

I hope you enjoy them as much as we do.

Cheers!

Yield: 30 cookies
Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Prep time: 45 MinCook time: 14 MinTotal time: 59 Min
My favorite oatmeal cookie recipe. It's simple and produces a delicious, soft and chewy cookie.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a medium-sized mixing bowl, whisk the dry ingredients together (flour, cinnamon, baking soda, salt and oats).
  3. In the bowl of a mixer with a paddle attachment, mix the butter and sugars together for 1-2 minutes until well combined.
  4. Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed.
  5. While the mixer is on low speed, gradually add the dry ingredients to the wet ingredients and mix only until they are combined, do not overmix. Mix in the chocolate chips on low speed.
  6. Take the bowl off the mixer and cover it with plastic wrap. Chill in the refrigerator for at least 30 minutes.
  7. Using a 1.5 inch cookie scoop, scoop the dough onto an ungreased baking sheet leaving a little space between each one. Press down on the dough ball to slightly flatten them.
  8. Bake at 350 degrees for 7-8 minutes. The edges should be slightly golden but the centers not completely set (see notes). For larger cookies, bake 10-13 minutes.
  9. Remove them from the oven and allow them to cool for a minute or two on the baking sheet before transferring them to a wire rack to cool completely.

Notes

Recipe from: https://www.livewellbakeoften.com/soft-chewy-oatmeal-chocolate-chip-cookies/


Taking the cookies out before the tops completely set gives the cookies a more chewy consistently. For a slightly less chewy, more soft consistency, bake until the tops are just set... no longer.

 
Baked Goods, DessertElizabeth Elam