OATMEAL CHOCOLATE CHIP COOKIES

When I was younger, oatmeal raisin cookies were perhaps one of my favorite treats to have. It might have been an “oatmeal” phase, because I remember being obsessed with the Quaker Oats maple & brown sugar oatmeal packets around the same time as well. I’ve only recently started to pick up baking again, and oatmeal raisin cookies made it onto the list of projects to tackle.

My first rendition was a little rough, with the cookies coming out flat and rather crunchy. The taste was good, but the final product was definitely lacking from what I envisioned it to be. I attributed it to my first baking project in well over a year, so I had some rust I needed to knock off. A little after the first attempt of cookies, I bought a new KitchenAid stand mixer; what better way to break it in than with another round of cookies? This time, at the special request of my friend Catherine, I switched it over to oatmeal chocolate chip cookies.

These oatmeal chocolate chip cookies are soft and chewy, with each one leaving you reaching back to the container for more.

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Oatmeal Chocolate Chip Cookies
Makes 26 – 30 cookies

~ 1/2 cup butter
~ 1/2 cup packed light brown sugar
~ 1/4 cup white sugar
~ 1 egg
~ 1/2 tsp vanilla extract
~ 3/4 cup all-purpose flour
~ 1/2 tsp baking soda
~ 1/2 tsp cinnamon
~ 1/2 tsp nutmeg
~ 1/4 tsp salt
~ 1-1/2 cup oats
~ 1/2 cup chocolate chips

Mixing:

  • Preheat your oven to 350 degrees Fahrenheit.
  • Soften your butter in the microwave before adding it into a large bowl. Cream the butter with the brown and white sugars until everything is a nice, even consistency. Add in your egg and vanilla extract, combining well.
  • In a separate bowl, combine your flour, baking soda, cinnamon, nutmeg, and salt. Use a whisk to get everything nice and evenly distributed in the mixture. Progressively stir this dry mixture into the sugar mixture.
  • Stir in your oats and chocolate chips to finish off the cookie dough mixture.

Baking:

  • Drop your cookie dough onto ungreased cookie sheets by rounded teaspoons. I was able to space mine apart to fit 12 cookies on a sheet.

  • The baking window is 10 – 12 minutes, but I found mine to come out just right at the 11 minute mark. The cookies should have a light and golden color to them when you take them out for cooling. I alternated my batches between two cookie sheets (i.e. only baking one sheet at a time) to keep the cooking time consistent.

Cooling:

  • Let the cookies sit on the baking sheet for 2 minutes after you take them out of the oven before transferring them over to a wire rack to finish cooling.
  • I let my cookies sit for about 20 minutes before moving them into a container to store. It’s amazing that they were still all there by the end and I hadn’t eaten all of them.

This second batch turned out a lot better than the first time around. The cookies kept their shape and didn’t collapse during the cooling process. I was also glad about how the chocolate chips had that melted texture when you took a bite into the cookie. If you’re looking to make oatmeal raisin cookies instead, an easy substitution you could do is a swap of the 1/2 cup chocolate chips for a 1/2 cup raisins instead. Either way, make sure that you set some aside for yourself, because these will be gone in no time.

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