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posted by Amy Johnsonon August 1, 2014 (updated Feb 6, 2019) 21 comments »
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I’m getting kind of used to our daughter, Hope, baking and writing about baking. When she heads off to college this fall, what will I ever do without her goodies spontaneously appearing when she gets an itch to bake? It will be greatly, missed that’s for sure. Today she shares a favorite cookie recipe: Oatmeal Chocolate Chip Cookies. I hope you enjoy them as much as our family does.Take it away, Hope!
Today, in July, in South Carolina, the ridiculous and improbable happened. Today, in July, in South Carolina, it stayed under 80 degrees ALL DAY. This is practically record breaking. I kept looking outside to check if the leaves were on the trees. There weren’t any football games on, and my sweaters are still in the attic. So with Fall weather and no real Fall, what can I do to fill that gaping hole where crunchy leaves and Thanksgiving and Saturday football games are supposed to go? Chewy Oatmeal Chocolate Chip Cookies, that’s what. As far as I know oatmeal doesn’t have a season, chocolate is universal, cookies are for Santa, and, well everybody. But there is something about oatmeal cookies that I think is distinctly for Autumn. It might be the cinnamon or the color or something about how it’s so simple and logical but so dang good.
Our favorite oatmeal cookie recipe is the Vanishing Oatmeal Raisin Cookie recipe from Quaker Oats, only with chocolate chips substituted for the raisins. Not that we have anything against raisins. But chocolate is hard to beat when it comes to cookies. These cookies are chewy and light in texture at the same time, and oh so satisfying. And they do vanish rather very quickly.
Recipe notes for Oatmeal Chocolate Chip Cookies:
- We slightly adapted the recipe from Quaker Oats, by substituting mini chocolate chips for raisins, because, well … it’s chocolate, and since we used a larger scoop size the recipe below only makes 3 dozen, but you could easily make smaller cookies. But why would you want to?
- When we bake cookies now we always use baking parchment paper on ungreased cookie sheets. It works like a charm, and is easily to transfer the whole cookie-filled parchment off of the baking sheets right to the cooling rack or directly on countertop if no cooling rack is available.
- A 1 1/2 tablespoon cookie scoop is a handy dandy tool when baking cookies. The cookies come out uniform in size every single time. I like this Medium Cookie Scoop from OXO.
Acouple more ofourfavorite cookierecipes you may enjoy:
- Double Dark Chocolate Chip Cookies Recipe
- Perfect Chocolate Chip Cookies Recipe
Oatmeal Chocolate Chip Cookies Recipe
Oatmeal Chocolate Chip Cookies Recipe
Yield: 36
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
A classic cookie perfect for dunking in milk.
Ingredients
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 14 tablespoons salted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs, slightly beaten
- 1 teaspoon vanilla extract
- 3 cups quick or old fashioned oats, uncooked
- 1 cup semi-sweet mini chocolate chips (or regular sized)
Instructions
- Heat oven to 350-degrees F. Line baking sheet(s) with baking parchment or silicon baking sheet.
- Whisk together flour, baking soda, cinnamon and salt; set aside.
- In a large bowl, using an electric mixer, beat butter and sugars on medium until smooth. Add eggs and vanilla; beat well.
- Add dry ingredients and mix until blended.
- Stir in oats and chocolate chips until combined.
- Drop dough by rounded 1 1/2 tablespoons onto prepared baking sheets. Bake 10-13 minutes or until light golden brown. Cool 1 minute on baking sheets, then move to cooling rack. Cool completely. Store covered.
Notes
Makes 3 dozen.
Did you make this recipe?
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Related Posts:
Cookies Desserts
originally published on August 1, 2014 (last updated Feb 6, 2019)
21 commentsLeave a comment »
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What began as a place for me to explore and share about my random hobbies and interests, has morphed into mostly sharing recipes — essentially a living, breathing, growing cookbook that is my absolute pleasure to share with you. The recipes here are simple, easy to prepare and nourishing for body and soul. Read more...
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21 comments on “Oatmeal Chocolate Chip Cookies Recipe”
Katrina @ WVS —Reply
These sound so delicious!! Loving the recipe!
Jake J —Reply
Yum, perfect for a rainy day.
Hema —Reply
Love Oatmeal – thanks for the recipe.
Linda H —Reply
What is 14 tbsp in “cups” ? Counting off 14 tbsp seems like a lot of counting lol
Amy Johnson —
It’s not actually a lot of counting if you’re working from U.S. sticks of butter which are usually marked in Tablespoon amounts. For U.S. sticks of butter, 14 tablespoons equals 1 and 3/4 sticks. If you need the amount in cups it’s a bit tricky to measure as it will equal about .88 of a cup, but since the butter needs to only be slightly softened for this recipe, not melted, it would need to be measured in weight which would be 7 ounces or 198.45 grams. I hope that helps.
Sarah Foote —Reply
I ended up using regular chocolate chips and a teaspoon to spoon the dough onto the sheet. Mine came out perfect at 11 minutes and Amy, they are sooo good. My sister made this recipe and I could not stop eating them. So of course I grabbed the link from her and I made them last night and I again cannot stop eating them. I made them small but ended up with 62 cookies.. fun fun. 🙂 Thank you so much for this great recipe. It’s definitely going in my go to recipes book. 🙂
Amy Johnson —
Yay, Sarah! They are pretty hard to resist!
Raphael —Reply
Modified my recipe with 1.5 cups of whole wheat graham flour, a lot less granulated sugar, nearly twice the vanilla, and unsalted butter instead of salted. Also processed the oats a bit before adding them, and randomly threw in a tablespoon-ish chunk of cream cheese that was sitting on the table (but I don’t know that the amount was large enough to make a real difference, heh). Final product was excellent, great texture and flavor! Easily a 5-star oatmeal cookie.
CarolinaGirl —Reply
Holy cow, these are SO GOOD! I have to be careful with chocolate due to reflux, so I subbed carob chips. The cookie texture, density, and flavor is sheer perfection!
Sheaster —Reply
Could I lower the amount of butter or will it change the texture or flavor?
Amy Johnson —
It will change the cookie to lower the butter.
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