hello! It has been too long since my last post. Today I will try own happy cookie recipe called – Oatmeal Chocolate Chip Cookies.
Somehow, my summer calendar has exploded with travel plans and other projects and getting into the kitchen lately has been more of a struggle.
What have I been up to? (I’m glad you asked.) Michael and I took a patriotic trip to Washington D.C. for the 4th of July. We did some indoor skydiving in Chicago. I’m heading back to Chicago this week to celebrate a baby shower. And we’re getting ready to head down to St. Louis later this summer. All the travel plans = less time to cook and blog. I also may have replaced cooking dinner with eating soft-serve cones from McDonald’s, too. Don’t judge me.
But! I hope these very sweet, very good and very dessert cookies forgive my absence a little bit.
Apparently, there are two types of people: those that grew up on oatmeal chocolate chip cookies, and those who didn’t. I am in the non-oatmeal chocolate chip cookie group. I didn’t even know they were a thing until I had Potbelly’s famous oatmeal chocolate chip cookies. Now I’m hooked. That’s not to say I’ve completely abandoned the no-oatmeal cookies, but adding oats to a chocolate chip cookie is a game changer in texture for me. Plus, oats are healthy. That makes this cookie healthy, right?
When researching (aka Googling) how to make these cookies, a lot of recipes call for both brown and white sugar. But I like my cookies chewy and white sugar helps crisp up cookies. Then I thought to use my favorite oatmeal raisin cookie recipe from Smitten Kitchen, and replace the raisins with chocolate chips. Deb’s recipe doesn’t use any white sugar, which keeps the cookies very chewy and soft. Side note: Deb has also made this substitution with success.
Be sure to use old-fashioned or steel-cut oats instead of the instant kind. Like we learned with granola, instant oats don’t provide the right texture for baking. I used mini chocolate chips to get more chocolate per bite, but regular ones work just as well here.
The key is to chill the dough for at least 30 minutes to keep the dough from spreading too thinly upon baking. In my experience, chilling the dough for longer – at least 1 hour – keeps the cookies at the thickness I prefer. But sometimes you just have to have cookies and 30 minutes is the longest you can wait. That’s what happened when I made these cookies for the blog. They’re still delicious though so I won’t judge if you take the shorter waiting route.
All apologies should involve cookies, don’t you think?
If you make my Oatmeal Chocolate Chip Cookies Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
½ cup (1 stick) butter, softened I used about 2 tablespoons per scoop of dough and made 18 cookies. I used mini-chocolate chips, but regular chocolate chips work well, too.
How to make Oatmeal Chocolate Chip Cookies
2/3 cup brown sugar, packed
½ tsp vanilla extract
¾ cup all-purpose flour
½ tsp baking soda
½ tsp salt
1½ cups old-fashioned oats
Up to ¾ cup semi-sweet chocolate chips
In my experience, chilling the dough for at least 1 hour gives me the thickness I prefer.
From experience, this recipe is easy to double if needed.
Try out our Oatmeal Chocolate Chip Cookies Recipe and post your results below in the comments…
½ cup (1 stick) butter, softened
I used about 2 tablespoons per scoop of dough and made 18 cookies. I used mini-chocolate chips, but regular chocolate chips work well, too.