Chewy Oatmeal Chocolate Chip Cookies

I love baking, yes I do! I love baking, how ’bout you? I honestly think oatmeal chocolate chip cookies are peoples favorite cookie. They are so easy to make, somewhat healthy, and chocolate is so much better than raisins. I got this recipe from another blogger who adapted it from the Quaker Oats web site. But I changed it a bit because I found there were too many oats, not enough chocolate, and I did not add cinnamon. Sorry, cinnamon and chocolate don’t mix in my book. So, here we go…

What you will need:

Cookie sheet(s) lined with parchment paper

For the dough:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 stick + 6 tablespoons of unsalted butter at room temperature
1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups quick-cooking rolled oats
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees fahrenheit.

In a medium sized bowl, whisk together flour, baking soda and salt. Set aside. In a large bowl (or bowl of your electric mixer), beat butter and both sugars until smooth and creamy. Add eggs and vanilla and beat until combined. Add in the flour mixture until just combined. Stir in the oats and chocolate chips. Cover and put in refrigerator for 15 minutes (or longer if you want to bake the cookies later).

For big cookies, use an ice cream scoop and drop cookies on baking sheet about 2 inches apart. With your fingers, slightly flatten each cookie. Bake for 12-15 minutes, until the edges are golden brown. Cool on wire rack and enjoy!

For normal size cookies, scoop by rounded tablespoons and place 2 inches apart on cookie sheet. With your fingers, slightly flatten each cookie. Bake for 9-11 minutes, until edges are golden brown. Cool on wire rack and enjoy!

Best Ever Chocolate Chip Cookie Recipe

Homemade chocolate chip cookies are so good, I can probably eat 20 of them in one sitting. No, make that 30 😉 But seriously, I love them and have been baking them since I was a kid. And I’ve been using the exact same recipe because it’s awesome and never fails me. Drumroll please… it’s on the Nestle Semi-Sweet Morsels bag! You’re probably wondering, “then why should I read your blog?” Because I have tips and tricks to make your cookie amazingly good, and you will only find it here. Not on the bag. And I guarantee you, you will be coming back here when you want a chocolate chip cookie. So, let’s get to baking…

What you will need:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter at room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12 oz. package, minus a handful because I always eat some) Nestle semi-sweet chocolate chips

Tip: Always use room temperature butter! I leave mine out for 1 to 2 hours before making cookie dough. It makes a world of difference in cookie flavor and texture. If you forget to leave it out, it’s actually ok to put it in the microwave. Just do 10 second increments 2 or 3 times. Do not melt the butter. This creates flat, greasy cookies. Soft butter is the goal.

To make the cookie dough:

In a medium sized bowl, whisk together flour, baking soda and salt. Set aside. In a large bowl, beat butter, granulated sugar, brown sugar and vanilla until creamy and smooth. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in the chocolate chips. Cover with plastic wrap and chill dough in refrigerator for about 30 minutes, up to overnight. If you chill dough overnight, take it out for 15 minutes before baking cookies. Trick: Chilling the dough helps the flour absorb moisture, so your cookies do not thin out when baking. It also makes all the flavors meld together. There’s a whole science behind this that I don’t understand so I won’t bore you with the details. Just chill your dough 🙂

Preheat oven to 375 degrees fahrenheit. Line a baking sheet with parchment paper. Take dough out of fridge and try not to eat it all. Drop dough by large spoonfuls onto baking sheet and bake for 9-11 minutes or until golden brown. Tip: Check them at 8 minutes to see how they are doing. 10 minutes seems to be the magic time for me, but if you like your cookies crispy, leave them in longer.

Remove from oven and let cool on wire rack. Enjoy!