Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

“You know what you haven’t made in a while?” my husband asked.

“Uh…I’m not sure,” I replied.

“Your oatmeal cookies!” he quickly answered.

Oatmeal Chocolate Chip Cookies

My husband’s request couldn’t have come at a better time. It’s been cold out lately. So cold, in fact, that some of the only things that will pull me away from my spot under my trusty blanket are comfort foods and desserts (okay, and Downton Abbey). Anything containing oatmeal fits the bill, so I was more than happy to oblige and bake up a recipe of my oatmeal chocolate chip cookies.

Oatmeal Chocolate Chip Cookies

These treats are a classic favorite with a soft, chewy texture thanks to the oatmeal and they have guaranteed chocolate chunks in every bite. They’re the perfect 2-bite cookie to keep around the house to snack on, to bake for a potluck or for your next get together.

“They’re so good,” my husband said.

“I know they’re one of your favorites, ” I responded.

“Are there any more that I can taste test just to be sure they’re good?” he added with a sly smile.

Oatmeal Chocolate Chip Cookies
Recipe by Pixelbaking
Makes: about 48 cookies, Difficulty: Beginner

Cookies:

  • 1 cup unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 3/4 granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract 
  • 1 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda 
  • 3 cups quick cooking oats
  • 1 cup milk chocolate chips
  • 1 cup dark chocolate chips

Preheat oven to 325 degrees F. Line cookie sheets with parchment paper.

Combine the butter, brown sugar, and granulated sugar in a medium mixing bowl or the bowl of a stand mixer. Using a hand or stand mixer, beat on medium-low speed until the ingredients are incorporated and the butter is fluffy. Add in eggs one at a time, mixing thoroughly after each addition. Mix in vanilla.

Combine flour, salt, and baking soda in a small bowl. Add the dry ingredients to the butter mixture and mix on low-speed until just incorporated. Stir in oats and chocolate chips. Drop dough by rounded tablespoonfuls about 2-inches apart onto prepared baking sheets

Bake for 12-14 minutes until the edges are golden brown. Remove from oven and let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

  • NOTE: If you enjoy added texture and crunch, try trading 1 cup of chocolate chips for 1 cup of chopped walnuts. It’s so good!
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