There’s been several people who have asked me if I have a recipe for oatmeal chocolate chip cookies, since not everyone is a fan of my “Old-Fashioned Oatmeal Raisin Cookies” (recipe here – https://blaisethebaker.com/2015/06/19/old-fashioned-oatmeal-raisin-cookies/). The answer? Yes!
This recipe is basically a spin off of the recipe I mentioned earlier, for my oatmeal raisin cookies, but instead of raisins – chocolate chips… and a little extra vanilla. Try them! They’re so delicious!
You can make this dough in advance, placing it in a covered container in the refrigerator, and bake off the cookies later. I find this really gives the dough time to develop it’s flavors fully. Needed time in the refrigerator would be 12 hours minimum, or two hours in the deep freeze.
Oatmeal Chocolate Chip Cookies
2 sticks (8 oz. total) unsalted butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup white granulated sugar
2 large eggs
2 tablespoons pure vanilla extract
1 1/2 cups white all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3 cups oatmeal (quick cooking oats)
1 cup chocolate chips, mixed with 1 heaping tablespoon white all-purpose flour (to prevent the chocolate chips from sinking to the bottom of the cookie)
Start by preheating the oven to 350 degrees F, and line two large baking sheets with parchment paper.
In a large bowl, combine the softened unsalted butter, light brown sugar and white granulated sugar until light and fluffy in texture.
Add in the eggs, one at a time, and then stir in the pure vanilla extract.
Next, add the white all-purpose flour, baking powder and salt all at once and stir until just combined.
Finally, gently stir in the oatmeal and chocolate chips.
Using a tablespoon or tablespoon-sized cookie scoop, place dough on prepared baking sheets, leaving about an inch in between each cookie.
Place cookies in preheated oven (one sheet at a time) for 17 minutes exactly.
Allow the cookies to cool on the baking sheet before removing.