Oatmeal Chocolate Chip Cookies

I love thick, chewy, oatmeal chocolate chip cookies. (Actually, if you haven’t already noticed, I tend to love anything with chocolate chips in it…). I’ve had great ones from bakeries – if you’ve ever been to Loafer’s and eaten their oatmeal chocolate chip cookie, this is the type I’m talking about. But unfortunately the recipes I’ve tried in the past created slightly disappointing thin and crispy cookies – they tasted great, but they just didn’t have the right texture. So when I saw a recipe on Smitten Kitchen for “thick and chewy oatmeal raisin cookies”, I figured I’d give it a shot (naturally substituting chocolate chips for the raisins).
These were great – just what I was looking for in their texture. If anything, I might have added a few too many chocolate chips in them. They taste great, but I think they’ll be even chewier with a little bigger cookie to chocolate ratio. Next time I think I would also make them larger. Small oatmeal chocolate cookies, while great for portion control, just doesn’t give you the same feel as the larger ones. But overall these were wonderful, and I’ll definitely be making this recipe again.

*Husband rating: 3.75

Oatmeal Chocolate Chip Cookies
adapted from Smitten Kitchen
(printable recipe)
1 cup (2 sticks or 8 ounces) butter, softened
1 1/3 cup light brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1 teaspoon baking soda

1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 1/2 cup chocolate chips
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F.
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, chocolate chips and walnuts, if using.

At this point you can either chill the dough for in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

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1 comment

  1. i dont get it, who got fooled?

    was it me?

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