Over the last couple years I have been trying to make the perfect oatmeal chocolate chip cookie since Jay likes them so much. It seems like it’s not something that should be too challenging but you really need the perfect balance of chewy and crispy. You want to have the right balance of sweet and salty with the chocolate. I find this recipe combines so many great flavours, especially by using two kinds of sugar! You could add nuts, but you don’t need too. So without further blabbing, I’ve combined a couple recipes over the years and here’s what I came up with.
1 cup softened butter
1 cup packed brown sugar
½ cup white sugar
2 teaspoons vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
3 cups cooking oats
1 cup semisweet chocolate chips
- Preheat the oven to 325 degrees F.
- In a large bowl, cream together the butter (the butter should be soft), brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. It’s really important to add the vanilla now since the oats will soak it up and you won’t get the flavour throughout every cookie. Combine the flour, baking soda, and salt; stir into the creamed mixture slowly until blended. Mix in the quick oats (I always use the Quaker 5 minute oats) and chocolate chips (I love to use the mini chocolate chips). Drop by heaping spoonfuls onto ungreased (I always use parchment paper) baking sheets. When I say heaping I really mean heaping, these cookies flatten out a lot so make sure to get big scoops.
- Bake for 12 minutes in the preheated oven, this may vary if you have a gas oven, do not cook on a convection bake option. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Don’t forget to enjoy with a nice glass of milk or coffee, which ever you prefer. These cookies are best served warm and gooey.