The perfect mix of robust oatmeal and rich chocolate chips!
Despite a brief chilling time, these chocolate chip oatmeal cookies are incredibly easy to make. You'll be pouring a glass of milk to enjoy with them before you know it. This is the recipe I used, just halved and tweaked a tiny bit. The tricky part is the shaping; but we'll get to that in due time.
Ingredients (makes 12-15 cookies)
- 1/2 cup butter, softened
- 1/4 cup white sugar
- 1/2 cup loosely packed light brown sugar
- 1 large egg
- 1/2 tsp. vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- pinch of nutmeg (optional)
- 1-1/2 cups of dried quick oats
- 1 cup semi-sweet or milk chocolate chips
In a large mixing bowl, cream together the butter, white sugar, and brown sugar. Add the egg and vanilla, then mix well by hand. Combine the dry ingredients (except the oats) and add them to the butter mixture little by little. Add the oats and chocolate chips, mixing well to combine.
Chill the dough for 20 minutes and preheat the oven to 375 degrees. I use a silicone baking mat, but you can also bake the cookies straight on a cookie sheet. Using a standard ice cream scoop, fill it about 2/3 full to get 12 big cookies. If you fill it halfway, you'll get about 14-15 medium cookies, but what fun is that? Bake for 12 minutes, let them rest on the cookie sheet for five minutes, then serve them warm. Bliss!
The sky's the limit with this basic recipe. Try it with or without nuts, or exchange the chocolate chips for some rum-soaked raisins. You can even keep them plain, with a mixture of whole wheat and all-purpose flour for a slightly nuttier flavor.
*The photos in this article are by Sarina Petrocelly.
What type of things do you like to add to your oatmeal cookies? Let us know in the comments!