I can't lie to you... I'm kind of cheating with this blog post. I first wrote about these oatmeal chocolate chip cookies about two years ago. But because this recipe played a big role in my past weekend and because I anticipate it'll play a big role during the upcoming holiday season, I've decided to resurface it. Trust me; you'll be glad I did. They're delightfully chewy, not too sweet, and when they're fresh out of the oven they're appropriately gooey. These are my favorite cookies ever. It's not even so much because I like chocolate chip cookies. (Frankly, I'm more of a savory foods kind of gal.) I love these cookies because of how happy they make my loved ones. My brother will request these from time to time. When my roommate smells them baking she sneaks into the kitchen to lick the mixing bowl clean. In fact, my mom just asked me to make a batch with white chocolate chips. For Christmas? I asked. "Not really... They're just for me," she shrugged.
So when my cookie-loving friend Rich invited me to his housewarming party, I was excited to make these. Everyone was bringing some of their best homemade dishes so I promptly called dibs on cookie duty.
The potluck ended up being amazing. Deliciously amazing. Insanely deliciously amazing to the point that even I thought I would never eat again.
Picklebacks promptly followed whiskey shots. Mashed potatoes with caramelized shallots and sage were shoveled onto plates side by side with spoonfuls of mushroom risotto. Sliced mozzarella, tomatoes and basil were piled onto crostinis. Beer-infused roast chicken was picked at by all. It was a miracle we even had room for Rich's Bulgogi sliders with kimchi; grilled asparagus spears; homemade empanadas; s'more rice krispies treats and Snickers rice krispies treats. And, of course, my cookies.
One day, I'll explore my own versions of the recipes from this party but until then, here are some oatmeal chocolate chip cookies to hold you over.
Makes: About 30 cookies
Prep time: 30 minutes
Cook time: 8-10 minutes
- 2 sticks unsalted butter (1 cup)
- 1 cup golden brown sugar
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups flour, spooned and leveled
- 2 eggs
- 2 teaspoons vanilla extract
- 2-1/2 cups blended old-fashioned oatmeal
- 1 10 ounce bag semi-sweet chocolate chips
1. Preheat oven to 350 degrees. On medium-low speed, lightly beat the butter in your stand mixer (fitted with the paddle attachment), until softened. Slowly add sugar until creamed or well-combined, about 3 minutes. Add baking soda, baking powder, salt, flour, eggs and vanilla.
2. Blend the oatmeal or pulse in a food processor until the flakes look like powder. Add to mixture. Add chocolate chips.
3. Line a baking sheet with a silicon mat or parchment paper. Arrange the cookie dough into 1.5" to 2" balls on the sheet and bake until the edges are light golden brown, about 8-10 minutes.
My Notes:Do I have to use a stand mixer? Yes. The stand mixer isn't just there to make life easier; it's necessary. If you just mix by hand, the butter and sugar won't incorporate together properly.
Why grind the oatmeal? I've often found that oatmeal cookies tend to be too chewy and lacking in any flavor other than oatmeal. Blending or grinding results in a still-chewy cookie that will have your friends wondering what mystery ingredient you added.
If you end up with more or less cookies: Depending on how large you want the cookies to be, this recipe ends up creating more or less cookies. I like medium-sized portions, so I form 2" balls and end up with 30 cookies.
Make an ice cream sandwich! Buy some vanilla bean ice cream and plop a scoop in between two cookies. This sweet treat would definitely put BJ's Pizookie to shame.