I have two go-to cookie recipes: the chocolate chip bar cookies I shared two weeks ago, and these oatmeal chocolate chip cookies.
My wife and her mother are nuts for both chocolate and oatmeal, so it makes sense that I learned this recipe from my mother-in-law. It’s a simple recipe, too. Just replace the raisins in any oatmeal raisin cookie recipe with chocolate chips.
The recipe I use comes from under the lid of every canister of Quaker Oats oatmeal. I do have a few additional comments and suggestions for this widely available recipe, plus a way to make a completely different-tasting cookie with just two substitutions.
- 1 stick and 6 tablespoons butter
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/4 teaspoon cinnamon (I just use a heaping teaspoon.)
- 1/2 teaspoon salt
- 3 cups oats (Note: While the Quaker Oats recipe says that either old fashioned or quick oats are acceptable, I only use old fashioned. The thicker oats give you a chewier cookie with more bite.)
- 1 very heaping cup chocolate chips
The interplay between the cinnamon and the chocolate is why these cookies are so fantastic. Other oatmeal chocolate chip recipes I’ve seen don’t use cinnamon, which makes the cookies much more one-note. Something about the cinnamon and chocolate also makes these cookies an ideal pairing with a cup of coffee.
Substitutions: To make traditional oatmeal raisin cookies, simply use a heaping cup of raisins instead of chocolate chips. I like using golden raisins. For cranberry cookies, use 3/4 cup dried cranberries and 3/4 cup white chocolate chips, and decrease the amount of cinnamon to 1/2 teaspoon.
Step 1. Heat the oven to 350 degrees F.
Step 2. Beat the butter and sugars together until creamy. Remember, you don’t need to soften the butter beforehand. Simply cut up the butter into small cubes before creaming.
Step 3. Combine the flour, baking soda, cinnamon and salt together in a medium bowl and whisk together.
Step 4. Add the eggs and vanilla to the creamed butter, mixing thoroughly.
Step 5. Add the bowl of dry ingredients, mixing well and scraping down the sides of the bowl.
Step 6. Add the oats and chocolate chips, mixing well.
Step 7. Using two silverware teaspoons, take scoops of batter and place on cookie sheets. Twelve cookies will fit comfortably on one cookie sheet. After you’ve placed the batter, go back and roughly shape the batter into rounded domes. This will ensure the cookies spread evenly, and not too far (which makes for a chewier cookie).
Step 8. Bake for 9-10 minutes.
Step 9. Repeat steps 7 and 8 with the remaining batter. If you find your batter at the end doesn’t have as many oats or chocolate chips, just add a few more.
Makes 4 dozen cookies.