I have noticed through the years that cookies can sometimes be hard to perfect. Some people like them crunchy or soft or gooey or… well you get the picture. There are so many wrong ways to make a cookie and it seems almost impossible to make that perfect one.
I am always playing around with different cookie recipes and have yet to find MY “perfect” one. I say MY because it may not be someone else’s perfect cookie.
I made these chocolate chip oatmeal cookies the other day on a whim. I really wanted an oatmeal cookie and I wanted chocolate. I couldn’t find an oatmeal cookie recipe in my cookbook that I liked so I just started experimenting.
I will admit I had to do a couple batches to get them right, but it was fun and the kids didn’t mind (more cookies for their lunches 🙂 )
These are a thicker oatmeal cookie. They are crisp on the outside and chewy on the inside (if not over baked). I didn’t use any shortening as I find shortening cookies tend to leave a thick film in my mouth. Not something I find pleasant.
If you aren’t new to baking you will probably notice there isn’t the usual amount of butter in this recipe as there should be. I cut it back some to see if it would help keep the cookies thicker and not spread out so thin. It worked and I don’t think it sacrificed to much of that beloved butter flavor. Hey if anything it made them a little healthier!?? Right?!? 😉
Tell me how you like your cookies, thick, thin, chewy, crunchy…..
- 2 cups old fashioned oats not quick or instant
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- pinch of salt
- 2 large eggs
- 1 cup brown sugar packed
- 1/4 cup sugar
- 1/2 cup butter melted
- 2 teaspoons vanilla
- 1 cup semi-sweet chocolate chips
Preheat the oven to 375 degrees F.
In a large bowl combine the oats, flour, baking soda, cinnamon and salt. Set aside.
In a medium bowl or the bowl of your stand mixer beat the eggs, sugars, butter and vanilla on medium to medium high speed until well combined (about 2 minutes). Scrape the bowl as needed. Now slowly add in the dry ingredients on low speed just until combined. Scrape the bowl and on low speed add in the chocolate chip and mix just until combined.
Using a large cookie scoop or your hands form cookie dough balls (about 2 tablespoons) and space them at least 1" apart on the cookie sheet.
Bake for 6 minutes for a nice soft center and up to 8 minutes for a crispier cookie. Cool on the baking sheet 2 minutes before removing. Store in an airtight container for up to 1 week or longer in the freezer.