Welcome to my blog, where one may find all sorts of random, hopefully amusing tidbits about food & other things.

June 1, 2015

oatmeal chocolate chip cookies.

Oatmeal cookies can be tricky. At large gatherings, potlucks, or any catered events, there are usually oatmeal cookies. To be specific, there are usually oatmeal cookies with dark chunks in them. And it's always a risky game of discovering whether those chunks are raisins (bleh) or chocolate chips (YES).

As a result, whenever I make oatmeal cookies, I'm always quick to affirm that they have chocolate, and NOT raisins. Nothing against them, but they have no purpose being in cookies. (unless they're soaked in rum and paired with sweet potato).

These cookies are nice because they have all the attributes of a regular choco chip cookie (chewy edges, soft center, gooey chocolate) with a little more heartiness and texture from the oatmeal, without being crunchy or dry.

Oatmeal Chocolate Chip Cookies
from here

  • 1/2 cup (or one stick) unsalted butter, room temperature
  • 1/2 packed cup brown sugar (any kind)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 Tablespoon vanilla extract
  • 1 1/2 cups old-fashioned rolled oats (not instant or from a packet)
  • 3/4 cup flour
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 heaping cup of semi-sweet chocolate chips or chunks
  1. Cream the butter and sugars for 2 minutes.
  2. Add egg and vanilla. Beat for 1-2 more minutes until everything is incorporated.
  3. In separate bowl, stir together the dry ingredients (oats, flour, cinnamon, baking soda, and salt). Add to the butter mixture. Mix carefully until just combined, and a few flour streaks remains.
  4. Add chocolate chips. Mix until no more flour shows and chocolate chips are evenly distributed.
  5. Cover bowl and let chill for at least 1 hours (up to 2-3 days).
  6. Preheat oven to 350 degrees (325 if using convection setting). Lightly grease baking sheet or line with parchment paper. 
  7. Make balls of dough and gently pat down in the middle to flatten just very slightly. The dough will spread. Space evenly across the baking sheet, about 2-3 inches apart. 
  8. Bake 10 - 13 minutes, depending on your oven. Cookies might look a tiny bit not set in the middle, but will set upon cooling. Cool for 2-3 minutes on the sheet before transferring to a rack (or plate). 
  9. Cookies can be stored in an airtight container at room temperature. Alternatively, they can be stored in ziplock bags and frozen for a few months. 

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