Oatmeal chocolate chip cookies occupy the spot of my favorite cookie ever! I make these delicious cookies year-round, but I find myself making them more often during the fall and winter seasons. I have developed a recipe that makes an oatmeal chocolate chip cookie that is soft, sweet, hearty, and most of all, delicious!
Do you ever find yourself craving a moist and chocolatey cookie? If, so this is the recipe for you. One weekend, I was craving something sweet but I did not want to leave the house. Everyone gets a little lazy sometimes, right? I checked my pantry to see what ingredients I had on hand to bake up a sweet treat. I saw the oatmeal first, which immediately made me think of oatmeal chocolate chip cookies. I got my hopes up and searched for the other baking essentials I would need. I spotted sugar, flour, and luckily, brown sugar! As a baker, I always have eggs, butter, and vanilla extract on hand. With everything that I knew I would need, I got to baking.
Let me just say that there are a lot of great oatmeal chocolate chip cookie recipes available in cookbooks and online. I’ve tried several of them, and while many of them are good, sometimes, I just like to experiment and put my own spin on my favorite baked goods.
Hand held mixer or stand mixer
Spatula for mixing
Spatula for transferring baked cookies
2 large bowls
Whisk or spoon
Ice cream scoop
1 cup of unsalted butter (2 sticks) at room temperature
3/4 cup of white granulated sugar
1 cup of packed brown sugar
1 egg yolk
2 teaspoons vanilla extract
2 1/4 cups sifted all purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine sea salt
2 cups instant oatmeal
Preheat your oven to 325 degrees.
Line a baking sheet with parchment paper.
1. Mix together the dry ingredients, excluding the oatmeal, in a large bowl with a whisk and set aside.
2. Using a hand held or stand mixer, mix together the room temperature butter and both sugars until they are well-blended and the mixture is light and fluffy.
3. Add the egg, egg yolk, and vanilla extract into the creamed butter and sugar mixture and mix until well blended.
4. Incorporate the dry ingredients into the creamed mixture one cup at a time. Mix just until the flour and creamed mixture are just blended. Do not over mix the cookie dough: this could lead to a tough cookie.
5. Gently fold in the oatmeal with a spatula, followed by the chocolate chips. Chill in the refrigerator for at least 30 minutes. This will help the butter to solidify a little causing less spreading while baking.
6. Scoop the cookie dough onto the parchment lined baking sheet. Leave enough space between the cookies because they will spread. Bake in the oven for 12-14 minutes. Let the cookies set on the baking sheet for 3-5 minutes before moving them to a cooling rack.
Enjoy with a glass of milk or on their own: either way, they are delicious!