I have a crazy sweet tooth that I have passed on to my kids. My husband claims to be pretty indifferent about sweets, which I would find insane if I didn’t know better. All things savory must be followed by something sweet in my opinion. As long as I have something prepared for dessert, it doesn’t really matter what we have for dinner. Ok, maybe that is stretching it just a bit.
On my kitchen counter, you will always find freshly baked treats; a plate of warm, golden-brown cookies, a tray of chewy, fudgy brownies, or heavenly scented cakes. The trouble is, if left unsupervised, my kids, especially my 14 year old son, will sneak cookies, candies, pretty much anything chocolaty he can get his hands on, and usually first thing in the morning!
Even with a mouth full of chocolate, he is reluctant to admit that he has been caught! Just last weekend, in fact, he asked if he could have the last slice of chocolate birthday cake. When I glanced at the cake stand, it was pretty clear that the cake had already been mauled! I am convinced that he demolishes poor innocent desserts just so that no one else will want any.
These cookies are the perfect vessel for sneaking in some oatmeal into your family’s diet. Since this recipe only calls for one cup of oatmeal, the oatmeal is barely detectable, but contributes a nice chewiness to the cookies. Plus, oatmeal is healthy, so that means these cookies are healthy, right? Go ahead, sneak some for breakfast. I won’t tell.
*If you like the salty/sweet combo, like I do, then you will love these oatmeal chocolate chip cookies. If you are from the school that believes sweets shouldn’t be salty too, then just reduce the salt to ½ teaspoon, they will still be delicious!
*I like to coat the chocolate chips with a little bit of the flour mixture to prevent them from sinking to the bottom of the cookie and burning.
*Unless you need an arm workout, it’s ok to use your stand mixer to mix in the chocolate chips. They won’t break apart like we have been told our whole lives by the food police.
*For reasonably sized cookies, use a 1 tbsp cookie scoop and bake for about 9 minutes. For bigger, thicker, chewier cookies (can you tell I am partial?) use a 2 tbsp cookie scoop and bake for 11-12 minutes.
*This cookie dough can be frozen! Using a cookie scoop, simply portion out the dough onto a parchment lined baking sheet. Place in the freezer until firm, at least one hour. Once frozen, place cookies into a freezer bag to store. When you are ready to bake, place frozen cookie dough onto cookie sheet and baked as directed below. No thawing or additional time in the oven is needed.
- 2 sticks unsalted butter, softened
- 1c dark brown sugar
- ½c granulated sugar
- 2 lg eggs
- 2 ½ tsp vanilla extract
- 2c all-purpose flour
- 1c old-fashioned oats
- 1 tsp fine salt
- 1 tsp baking soda
- ½ tsp baking powder
- 1 pkg semi-sweet chocolate chips, I like Ghirardelli
- Preheat oven to 350 degrees.
- In a stand mixer fitted with a paddle attachment, cream together butter and both sugars on medium speed until light and fluffy, about 3-4 minutes.
- Meanwhile, in a medium bowl, combine flour, oats, salt, baking soda, and baking powder.
- Add vanilla to butter mixture.
- Add eggs, one at a time, to butter mixture. Combine well after each addition.
- Slowly add flour mixture to the butter mixture, beating to combine well.
- Add in chocolate chips, combine well.
- Place dough 2” apart on a cookie sheet.
- Bake for 9-12 minutes until golden.