Recipe: Chocolate Chip Oatmeal Cookies

Dec 15

I’ve been meaning to write about these cookies for an incredibly long time and, seeing as though I just baked up a batch for my husband to take to school for a department meeting this week, it seems like a good time to share them with you. This is my go-to cookie recipe – it always gets rave reviews and they never disappoint. It’s a quick, simple recipe that results in a perfect cookie every time. I’ve tweaked and played with this recipe for the last four years and they have quickly developed into my signature cookies. I make them for all special occasions, including our wedding where they were one of four types of homemade cookies we gave guests as wedding favors. Because they are so easy to make, they’re perfect for making in large quantities if you wanted to use them for wedding favors or bundled up for yummy holiday gifts.

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Ingredients:
2 cups of all purpose flour
1-1/4 cups packed brown sugar
1 cup white sugar
2 large eggs
1 cup butter, softened
2 tsp. vanilla
1 tsp. baking soda
2 cups oats (rolled or quick oats both work equally as well)
2 cups chocolate chips (more or less to suit your taste)
1 – 2 tbsp. peanut butter (optional)
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(1.) Preheat oven to 350
(2.) Sift together flour and baking soda
(3.) In separate bowl, cream together butter, eggs, sugars, and vanilla
(4.) Combine dry ingredients and wet ingredients – dough will be very stiff
(5.) Add oats until well combined, then add chocolate chips
(6.) Bake for 9 – 12 minutes until golden around the edges

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While I personally love adding just a tablespoon or two of peanut butter, sometimes I leave it out just to switch it up, and I almost always leave it out when I’m baking for a crowd where I don’t know for sure someone doesn’t have a peanut allergy. I scoop out even sized mounds of dough using a cookie scoop and then lightly pat them down so they more closely resemble pucks than balls – I’ve found over the years that this little trick really helps the cookies to bake evenly. They bake perfectly almost every time in 11 minutes and come out of the oven golden and slightly crispy around the edges. The center will be somewhat puffed up, but deflate almost immediately upon coming out of the oven and they are definitely best when eaten cool. The result is a cookie that is crisp around the edge and perfectly chewy without being mushy in the center. I think it’s the texture of these cookies that makes them so sensational and such a crowd pleaser.

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While I can’t take amazing photos like Hannah, you’ll have to take my word for it that these cookies are absolutely delicious. They are perfect for a cold winter day, of which we have plenty coming in the near future. Bon appetite!

{Photos by Cyd Converse for The Sweetest Occasion.}

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