chocolate chip oatmeal cookies
My first post for the new year! I ventured away from my usual chocolate chip cookies, which I’ve been making non-stop throughout the holidays due to special requests for them. I’m not an oatmeal raisin fan, and my parents aren’t big normal chocolate chip cookie fans, so we compromised this time around and opted for oatmeal chocolate chip cookies. I based this recipe off the coconut oatmeal cookies from my More From Magnolia cookbook. I don’t like coconut, so I replaced them with semi sweet chocolate chips. It definitely left the cookies chewy yet crispy.
- 1 1/2 c. all purpose flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1 c. (2 sticks) unsalted butter (softened)
- 1 c. packed light brown sugar
- 1/2 c. sugar
- 1 large egg, room temperature
- 1 1/2 tsp. vanilla extract
- 1 1/2 c. rolled oats (these are the old fashioned oats, NOT the quick cooking ones)
- 1 c. semi sweet chocolate chips
Preheat oven to 375.
In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
In a larger bowl, cream the butter with both sugars until you have a smooth texture (roughly about 2 minutes). Add the egg and the vanilla and beat well. Add your dry ingredients and mix thoroughly. Add in the rolled oats and then the chocolate chips. Mix well.
Drop by spoonfuls onto ungreased cookie sheets, leaving several inches between them for expansion. Bake for 10 minutes. The original recipe said 12-14 minutes, but they were too crispy, almost burnt, by 12 minutes. I used a tablespoon scooper that looks like an ice cream scoop. Baked the cookies at 10 minutes, and was able to yield 40 cookies.
The good batches came out thin, soft & chewy but had a crispy texture at the same time. I loved them, and so did everyone else at the office. Apparently, the bad batches weren’t so bad either. They were all gone in 15 minutes.
Till next time!