Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies

by | May 23, 2021 | 0 comments

Chocolate Chip Oatmeal Cookies

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Not all chocolate chip cookies are created equal! For years, I’ve been making a recipe that I thought was the bomb, but as it turns out, there was a better cookie yet to be made. These Chocolate Chip Oatmeal Cookies have taken the lead in my kitchen and have become my new favourite chocolate chip cookie. But let me be clear, my personal favourite remains my Coconut Oatmeal Cookies I’d make them ALL the time, but there’s another person in the home that deserves their favourite too. So for him (AKA husband), I make chocolate chip cookies. He’s my little cookie monster and these fantastic cookies get a double thumbs up from him too.

Chocolate Chip Oatmeal Cookies rolled dough on a parchment lined baking tray.
A parchment lined baking tray filled with flattened cookie dough balls in making Chocolate Chip Oatmeal Cookies.

These Chocolate Chip Oatmeal Cookies rank number one with me for several reasons. First is the slightly crisp golden edges of the cookie. They’re great to nibble away at and exactly what you’d expect in a perfect cookie. The second is the slightly chewy center with melty chocolate when eaten while just a little warm. The third is the oatmeal, there’s just enough to call them an oatmeal cookie but the cookie doesn’t seem laden with it. It’s just the perfect balance of oats to give a little texture and chew. Fourth is the taste, there’s a little more salt and vanilla in the recipe than most call for and that really makes this cookie delicious.

Baked Chocolate Chip Oatmeal Cookies on a parchment lined baking tray.

You’ll find the cookie dough easy enough to make and it’s made using melted butter which lends towards a chewier cookie. The dough is also nicely “scoopable” straight out of the bowl with no chilling required. Although, I have scooped and baked these cookies from a chilled state as well and found little difference in the end product. I do prefer to flatten the cookies before baking because it produces a uniform cookie that’s not too puffy in the center. Happy baking, you’ll love these cookies!

Author:  Compelled to Cook

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Chocolate Chip Oatmeal Cookies

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 48 cookies

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 1 tbsp vanilla extract
  • 1 cup butter, melted
  • 1 cup brown sugar, lightly packed
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 2 cups large flake oatmeal
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  • Preheat oven to 350°F and arrange oven rack to the middle position. Line baking trays with parchment.
  • In a medium bowl whisk together flour, baking soda and salt. Set aside.
  • Beat together both sugars and melted butter until light and creamy. Add whole eggs one at a time, and then the egg yolk, incorporating after each addition. Scrape bowl and mix in vanilla.
  • Add flour mixture all at once and mix until incorporated. Add oatmeal and mix to combine. Scrap bowl and stir in chocolate chips.
  • Using a 1-ounce cookie scoop, scoop the batter onto prepared trays spacing evenly at least 2 inches apart. Flatten cookies with the palm of your hand or the bottom of a cup.
  • Bake one tray at a time for 10-11 minutes (do not overbake). Remove from oven and allow to cool for 5 minutes on the tray before moving to a cooling rack.
  • Repeat with the remaining cookie dough.

Notes

-recipe makes approximately 48 3" cookies.
-dough can be chilled for up to 3 days and scooped as is, but will be more difficult to scoop in a chilled state. I prefer scooping room-temperature dough.
-dough can be frozen and sealed in an airtight bag or container for up to a month. Allow to thaw in the refrigerator and scoop from a chilled or room temperature state.

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Jan Hagel Cookies

Jan Hagel Cookies

by | Nov 30, 2020 | 0 comments

A box of crisp and buttery Jan Hagel Cookies wrapped with a navy blue ribbon.

Jan Hagel Cookies

(Dutch Almond Shortbread)

 

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Who can say 2020 was a wonderful year?  I am thankful and happy to report that I can! What makes my year something special is searching for and finding my biological father. My year started with spitting into a test tube through Ancestry.  I’m excited to say the DNA test result matches were more than I expected.  Although they were not a direct match with my biological father, they were a 100% match with three of his close family members. One message sent to my matches got the ball quickly rolling, and within two weeks I had my first contact with my biological father. His name is Bernie, and imagine his surprise, not knowing that I existed until now. How someone digests such a thing I cannot say, but what I found was a very welcoming, warm and sincere man who was “pleasantly surprised” to learn of me. What I also quickly learned was that Bernie is very much a family man with a family of four children. How cool, now I have more siblings!  Wait, not quite… not only was Bernie the man being searched for by an adopted child but also one who has adopted his own four children and over time has assisted them in finding some of their biological roots. So I have to say half-siblings in spirit but not biologically. But the interesting twists in my story don’t end here.  I was adopted by a family who live in the same small town as my biological family.  I went to the same high school his children did, shopped at the same stores and practically grew up right under his nose. Ooooh how small the world just became!

I have since had the pleasure to meet Bernie, his lovely wife Joan, most of his children, two aunts, and cousins. I also have a biological grandmother still gracing the earth at 92 years old, but sadly with our pandemic world I have not been able to meet her yet.  It’s truly hard to find the words to describe what an experience it all has been and continues to be, but I do know that time spent with Bernie and his family is very much a gift and I look forward to our continuing story.

A sheet pan of freshly baked Jan Hagel Cookies resting on a wire rack.

Now, on to the Dutch Jan Hagel cookies, also known as Dutch almond shortbread. As you’ve probably guessed I have learned that I am Dutch on my father’s side. My biological grandparents immigrated to Canada from Holland in 1949 on the vessel RMS Seythia. They settled in the province of Saskatchewan, Canada to farm and raise a family of seven children. I’ve been dabbling in several different Dutch recipes but these cookies are my favourite so far. Jan Hagel Cookies are crisp, buttery and very addictive. They are a traditional Dutch cookie often made at Christmas and will become part of my holiday baking line-up from now on. I’m excited to continue to experiment in Dutch cookery and hope to share more recipes as time goes. Till then, enjoy!

A box of crisp and buttery Jan Hagel Cookies wrapped with a navy blue ribbon.

Author Compelled to Cook, adapted from Jan Hagel Koekjes.

A box of crisp and buttery Jan Hagel Cookies wrapped with a navy blue ribbon.
Jan Hagel Cookies
Print Recipe
    Servings Prep Time
    1 10"x15" tray 20 minutes
    Cook Time
    20-22 minutes
    Servings Prep Time
    1 10"x15" tray 20 minutes
    Cook Time
    20-22 minutes
    A box of crisp and buttery Jan Hagel Cookies wrapped with a navy blue ribbon.
    Jan Hagel Cookies
    Print Recipe
      Servings Prep Time
      1 10"x15" tray 20 minutes
      Cook Time
      20-22 minutes
      Servings Prep Time
      1 10"x15" tray 20 minutes
      Cook Time
      20-22 minutes
      Ingredients
      Servings: 10"x15" tray
      Instructions
      1. Preheat oven to 350°F and set oven rack to the middle position. Lightly butter a 10"x15" baking tray, set aside.
      2. Cream together butter and granulated sugar. Divide the egg and add the egg yolk, cinnamon, salt and almond extract. Beat to fully combine. Add flour and mix only until dough starts to come together.
      3. Press or roll dough evenly into prepared pan. Whisk egg white with 1 tbsp water. Brush evenly onto prepared dough. Sprinkle evenly with almonds and then sprinkle with coarse sugar. Just enough to create a nice sparkle.
      4. Bake for 20-22 minutes until lightly golden. Remove from oven and allow to cool on a wire rack for 3-5 minutes and then cut into squares or diamonds while the cookie is warm and soft. Once cut, allow to cool completely before removing from the pan. The cookies will firm up as they cool.
      Recipe Notes

      -coarse sugar is a larger crystal sugar that doesn't melt when baked so it keeps a sparkle on the goods it's sprinkled on. It may also be called pearl sugar, decorators sugar, sparkling sugar.

      -I get about 45 - 2" diamond shaped cookies, plus the best and crispiest half diamonds around the edges.

      -I've tried sliced almonds with and without the skin and both are good to use and is a matter of preference.

      -I find it just as easy to cut the squares instead of just scoring them while they are warm, but if you're having difficulty just score them and cut when cool.

      -cookies are best if eaten while fresh, however they will last in a sealed container at room temperature for several days. If freezing, allow to cool completely and store in an airtight container away from strong odours.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Molasses Crinkle Cookies

      Molasses Crinkle Cookies

      by | Dec 6, 2019 | 0 comments

      A stack of Molasses Crinkle Cookies that sit in front of a silver box filled with cookies and decorated with white ribbon and acorns.

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      Molasses Crinkle Cookies are one of my holiday favourites. They’re perfectly chewy, lightly spiced with ginger, dusted with sugar and absolutely delicious. I tend to be an all or nothing kind of person when it comes to holiday baking. Some years I can’t wait to start and will typically make numerous types of cookies and squares. You know, gotta have a chocolate square, a raspberry coconut square, butterscotch squares, shortbread, etc etc. This year I’m opting to only make one type of square and one cookie. I know, I know, people will wonder what’s wrong with me. The truth of the matter is time or should I say the lack of it. As a food blogger with a full-time job, I struggle at times to get a post out weekly. I’m not complaining, because I love doing it, but I realize that I have to make priorities. This includes making time for myself personally and the people in my world. But as a food blogger, I cannot bring myself not to make any treats for giving and sharing. So the compromise is moderation, and you won’t be disappointed with my choice of cookie for the season.

      Cookie dough balls arranged on a baking tray and on a small plate of sugar for rolling in preparation for Molasses Crinkle Cookies.

      Tips for amazing Molasses Crinkle Cookies:

      -Chill the dough for at least 3 hours. The cookies spread while baking and the chilled dough keeps the process consistent during baking and prevents the cookie from overspreading. The result is a perfectly chewy cookie that’s not too thick.

      -Weigh or measure each cookie for uniform cookies and even baking.

      -Bake one tray at a time in the center of the oven. It takes more time, but worth it.

      -If the dough balls soften while rolling them, give them a ten-minute chill just before baking.

      -Generously coat in sugar when rolling into balls. This not only prevents the dough from sticking to your hands but gives the cookies a holiday look, especially if you use coarse sugar.

      – The cookies will spread on their own without flattening.

      -Don’t over-bake!! Can’t stress this enough. They only take 9-10 minutes.

      Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.

      Author:  Compelled to Cook, adapted from Fine Cooking Magazine winter 2003 Molasses Crinkles.

      Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.
      Molasses Crinkle Cookies
      Print Recipe
        Servings Prep Time
        38-40 cookies 40 minutes
        Cook Time Passive Time
        9-10 minutes 3+ hours
        Servings Prep Time
        38-40 cookies 40 minutes
        Cook Time Passive Time
        9-10 minutes 3+ hours
        Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.
        Molasses Crinkle Cookies
        Print Recipe
          Servings Prep Time
          38-40 cookies 40 minutes
          Cook Time Passive Time
          9-10 minutes 3+ hours
          Servings Prep Time
          38-40 cookies 40 minutes
          Cook Time Passive Time
          9-10 minutes 3+ hours
          Ingredients
          Servings: cookies
          Instructions
          1. In a medium bowl whisk together flour, baking soda, spices and salt. Set aside.
          2. Using an electric mixer or stand mixer fitted with a paddle attachment cream butter and brown sugar until light.
          3. Add oil and molasses and beat until combined. Add egg and beat until fully incorporated.
          4. Mix in flour until well combined.
          5. Flatten dough into a round disk and chill for a minimum of three hours or overnight.
          6. Preheat oven to 375°F and line baking trays with parchment.
          7. Divide dough into equal portions using a tablespoon or weigh (I used 20g each). The dough balls should be an approximate inch in diameter.
          8. Roll each ball in sugar to coat completely. If the dough has warmed while you were rolling, rechill rolled dough for about 10 minutes to firm up again (this prevents the cookies from overspreading). Arrange prepared dough on baking trays placing at least 2" apart. There's no need to flatten cookies. Sprinkle the tops with additional sugar.
          9. Bake cookies on the middle rack for 9-10 minutes only. Remove from oven and allow to cool on pan for 5 minutes before moving to a cooling rack.
          Recipe Notes

          -Start these cookies several hours ahead as they need time to chill.

          -Using coarse sugar makes for a pretty holiday cookie.  It will take a little more coarse sugar than granulated sugar for rolling.

          -I find the dough warms up too much while rolling into balls, especially if taking the time to weigh each one. Therefore, I suggest that you rechill the rolled balls for about 10 minutes to prevent too much spread. You can do this before rolling in sugar, after rolling in sugar, or once they are prepped on the baking tray (this is great if you can fit the tray in your fridge)

          -At 20 grams each, I get 38-2 3/4" cookies.

          -Do not overcrowd the cookies on the cookie sheet and do not overbake. These cookies are wonderfully chewy at the 9-minute mark.

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Coconut Oatmeal Cookies

          Coconut Oatmeal Cookies

          by | Mar 1, 2019 | 0 comments

          I promised!

          Yes, not too long ago I promised to build up my “cookie” category because who doesn’t want more cookies?  Today’s Coconut Oatmeal Cookies are made just for me!  That’s right, they’re not Christmas cookies made for giving, chocolate chip for my husband or spicy oatmeal for my brother.  Nope, they’re golden with crispy, buttery edges and a slightly chewy centre. Pure coconut and oatmeal goodness, and they’re just for me. This wonderful Coconut Oatmeal Cookie is MY favourite and not made enough in my opinion.  It’s wonderful to bake for others and I truly love to do so, but today I’m thinking of myself.  I really don’t need to eat a bunch of cookies all by myself, but these are oh so good and I do like to have a little treat once in a while. Luckily they freeze wonderfully!!

          What makes a good cookie?

          I suppose one could say that depends on what kind of cookie your making, but many cookies start off in a similar manner by creaming the butter and sugar first.  So here are a few tips,

          1. Use room temperature butter, do not substitute margarine or shortening. Sure they will work, but butter just tastes better.

          2. Cream the butter and sugar well, ensuring the sugar crystals are evenly coated. This helps give a tender texture to the cookie.

          3. Mix dough until just incorporated and dough sticks together. 

          4. Measure out dough or use an Amazon cookie scoop where applicable for each cookie to ensure each one is the same size for uniform baking.

          5. Do not overcrowd on the pan.  Allow the cookie enough room to spread and brown evenly all around.

          6. Do not over bake.  This can be difficult as cookies are still soft when removed from the oven so it’s hard to judge sometimes.  I bake one tray first according to the recipe and adjust if needed before baking more.

          7. Use parchment paper or Amazon Silpat mat  to prevent cookies from sticking.

          8. Bake one tray at a time using the middle rack.  This takes a little more time, but every cookie will be the same.

          Author: Compelled to Cook, recipe adapted from Best of Bridge BL’s Cookies.

          Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
          Coconut Oatmeal Cookies
          Print Recipe
            Servings Prep Time
            54 cookies 20 minutes
            Cook Time
            10-12 minutes
            Servings Prep Time
            54 cookies 20 minutes
            Cook Time
            10-12 minutes
            Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
            Coconut Oatmeal Cookies
            Print Recipe
              Servings Prep Time
              54 cookies 20 minutes
              Cook Time
              10-12 minutes
              Servings Prep Time
              54 cookies 20 minutes
              Cook Time
              10-12 minutes
              Ingredients
              Servings: cookies
              Instructions
              1. Preheat oven to 350℉.
              2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
              3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
              4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
              5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
              6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
              7. Bake one tray at a time on the middle rack for 10-12 minutes.
              8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.

              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Chocolate Ganache Sandwich Cookies

              Chocolate Ganache Sandwich Cookies

              by | Feb 5, 2019 | 0 comments

              We all need a little love,

              What better way to show a little love than with homemade Chocolate Ganache Sandwich Cookies. The day of love is almost upon us and this year I ’ll be sharing my heart in cookie form. And not just any cookie, Chocolate Ganache Sandwich Cookies!  These gorgeous cookies will win the heart of your Valentine with just one bite. 

              Rolled chocolate cookie wafers get sandwiched together with a rich chocolate ganache and then drizzled with even more chocolate. These cookies are made with love and are not only beautiful but perfect for sharing and giving.  Because after all, cookies make the world a better place.

              Be creative!

              This recipe is relatively simple, however, they do take some time to prepare, assemble and decorate.  I chose heart shape Amazon Heart Shape Cookie Cutters with a simple drizzle of chocolate and candied pearls.  The shape and decorating are completely up to you, get the kids involved and have some fun. Personalized cookies show that they’re made with love and say to that special person just how much they mean to you. Happy Valentine’s Day?

              Author: Compelled to Cook

              Chocolate Ganache Sandwich Cookies
              Print Recipe
                Servings Prep Time
                30 Cookies 60-70 minutes
                Cook Time Passive Time
                7-8 minutes per tray 3-24 hours
                Servings Prep Time
                30 Cookies 60-70 minutes
                Cook Time Passive Time
                7-8 minutes per tray 3-24 hours
                Chocolate Ganache Sandwich Cookies
                Print Recipe
                  Servings Prep Time
                  30 Cookies 60-70 minutes
                  Cook Time Passive Time
                  7-8 minutes per tray 3-24 hours
                  Servings Prep Time
                  30 Cookies 60-70 minutes
                  Cook Time Passive Time
                  7-8 minutes per tray 3-24 hours
                  Ingredients
                  Servings: Cookies
                  Instructions
                  1. Sift together flour, cocoa, baking powder and salt. Set aside.
                  2. Using a stand mixer fitted with a paddle attachment or electric mixer beat butter until fluffy.
                  3. Add granulated sugar and beat until incorporated. Add egg and vanilla and continue to beat on medium until egg is incorporated and the mixture is fluffy.
                  4. Add dry ingredients to butter mixture and blend together until just incorporated.
                  5. Divide dough in two, scooping out onto sheets of plastic wrap. Fold over plastic wrap to seal and press each into a 1" flat disk. Refrigerate for at least 2 hours or overnight.
                  6. Heat heavy cream and pour over 8 ounces of chopped chocolate and 3 tsp corn syrup. Allow to sit for 5 minutes. Whisk together until smooth and glossy. Cover with plastic wrap directly on chocolate. Allow to sit and set at room temperature (see note), this will take several hours.
                  7. Preheat oven to 350℉ and line baking trays with parchment.
                  8. Remove dough from fridge and allow to rest at room temperature for about 10 minutes. Flour your work surface and roll out one disk at a time, dusting your work surface underneath and the top of the dough as you roll. Roll out to 1/8" thickness. Cut into desired shapes and place 1" apart on baking trays.
                  9. Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
                  10. Bake cookies for 7-8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
                  11. Once completely cooled, spread or pipe 2-3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
                  12. Melt 2 ounces of chopped chocolate with 1 tsp corn syrup. Pour into a disposable piping bag cut with a very small hole or use a #4 round tip to drizzle chocolate over the cookie tops.
                  13. Store cookies in an airtight container at room temperature for 2 days, in the fridge for 3-4 or the freezer for up to a month.
                  Recipe Notes

                  -Ganache takes several hours to cool to room temperature, make first if planning to bake and assemble cookies the same day.

                  -Allowing ganache to set at room temperature allows it to be more spreadable and pipeable.  If you do chill it, allow it to come to room temperature and beat with 1-2 tbsp of heavy cream for about 30 seconds to soften it enough to pipe.

                  -I re-rolled the dough 3 times with no ill effect to the final cookie.

                  -Cookies are slightly crisp but soften when sandwiched together with the ganache.

                  -The recipe yield will vary with the thickness of your dough, and cookie cutter used.  I yielded 30 sandwiched cookies using a 2" heart shape cutter.

                  -The cookie wafers can be made in advance and frozen until ready to assemble.

                  -If you happen to have any ganache left over, chill, roll into small balls and dust with cocoa for a homemade truffle!

                  Affiliate Disclosure

                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com