Oatmeal-Chocolate Chip Cookies
The first time that I made chocolate chip cookies for my Chief Culinary Consultant, there was a serious “uh oh” moment. I enthusiastically presented him with a plate of my favorite thick and chewy chocolate chip cookies, and waited for him to take a bite. He said they were delicious, but… The dreaded “but.” I held my breath. He asked why they didn’t have oats in them. Confused, I told him that I had made regular chocolate chip cookies, not oatmeal cookies. As it turns out, the chocolate chip cookies he had growing up always had oats in them. It’s been over four years and we still don’t see eye-to-eye on chocolate chip cookies – from the inclusion (or exclusion) of oats to the ratio of dough to chocolate chips, we just don’t have the same tastes. I’ve realized that I’ll never be able to make him love the same types of chocolate chip cookies I do, so I extended an olive branch. I made straight-up oatmeal-chocolate chip cookies with the ratio of dough to chips that he likes. Everyone deserves cookie utopia, after all!
These cookies are very similar to my favorite chewy oatmeal-raisin cookies, but I left out the spices, added some vanilla and threw in the chocolate chips. You can make these cookies smaller or larger, depending on your personal preference, just be sure to adjust the baking time accordingly. You know I love large cookies, so I often make these larger than the two-tablespoonful size called for below.
Have you had any cookie disagreements at your house? I’m pretty sure that “his” and “hers” cookie jars are in our future 😉
Oatmeal Chocolate Chip Cookies
Thick and chewy oatmeal cookies that are loaded with chocolate chips.
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (8 ounces) unsalted butter, softened but still cool
1 cup light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
1½ cups semisweet chocolate chips
1. Preheat oven to 350 degrees F; adjust oven racks to low and middle positions. Line baking sheets with parchment paper.
2. Whisk the flour, baking powder and salt in a small bowl; set aside.
3. Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, and then mix in the vanilla.
4. Stir in the flour mixture with a wooden spoon or a large rubber spatula, then stir in the oats and chocolate chips.
5. Using 2 heaping tablespoons per cookie, roll the dough into balls and place on the cookie sheets, spacing them at least 2 inches apart. Bake until the cookie edges are just turning golden brown, but the middles are still quite pale, about 12 to 14 minutes, rotating the sheets from front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets for 2 minutes, then transfer to a cooling rack to cool for at least 30 minutes. Cookies can be stored in an airtight container at room temperature for up to 5 days.