I’ve struggled to find the perfect oatmeal chocolate chip cookie recipe for a long time. I need a crisp outside, a soft and gooey inside, fresh-tasting oatmeal cookie. It has to be lightly spiced but enough to taste it, full of chocolate, and it can’t get stale by the following day. These fit the bill! Plus, I had all the ingredients. Can’t beat that.
They were very photogenic. My first round of exams is this week (2 down, 1 to go!), so I’m a little brain-fried. It’s going really well this semester. Maybe because I haven’t had a lot of stuff graded yet, we’ll see… 🙂
I’ve made some awesome friends who have been great study buddies, which I’m pretty excited about. It seems like everyone around me will be graduating with me in May. We’re so ready for that day!Until then, I have these cookies to ease my studying weariness. Actually, we ate them all within a 24-hour period, so I need to make some more this week. You should, too!
Makes: 12 cookies
½ c. butter
½ c. brown sugar, packed
¼ c. sugar
1 t. vanilla extract
1 ½ c. old-fashioned whole rolled oats
3/4 c. flour
1 t. cinnamon
½ t. baking soda
1 c. semi-sweet chocolate chips
Place parchment paper or silpat on a cookie sheet.
In the bowl of a stand mixer combine butter, sugars, egg, and vanilla. Beat on medium until creamed, ~2 minutes. Scrape down sides of bowl and add oats, flour, cinnamon, and baking soda. Beat on low until just combined. Stir in chocolate chips. Using a large ice cream scoop or your hands, roll dough into ¼ cup-sized balls and place on cookie sheet. Flatten the dough balls slightly. Refrigerate for at least 2 hours (or up to 5 days).
Preheat oven to 350 F. Bake chilled cookies for 11-13 minutes, or until just set even if slightly undercooked; don’t overbake. Let set on baking pan for 5 minutes, then transfer cookies to wire rack to cool. These will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Source: Averie Cooks