Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies

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!

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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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Super Moist Carrot Cake

Super Moist Carrot Cake

Super Moist Carrot Cake

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There’s nothing that I don’t like about this cake, so I can easily say “hello autumn” with enthusiasm. Super moist, lightly spiced, textured with coconut and smothered with a dreamy cream cheese frosting. Super Moist Carrot Cake is a winner every time, feeds a small crowd and freezes exceptionally well.

Super Moist Carrot Cake just out of the oven in a silver baking pan and icing in the background.

Did I mention it’s also quick and easy with minimal mess, other than shredded carrot that seems to get everywhere LOL! It’s the perfect fall cake that turns the humble carrot into the most delicious dessert. It’s a nostalgic recipe for me, being slightly adapted from a gifted cookbook when I was only 17 years old and graduating from high school. It’s a treasured book, missing its cover, yellowed and ratty. But every time I thumb through it, I’m taken back to a simpler time, high school friends and big dreams. Thank you Simone and Marlene for this simple yet wonderful book that I still love 31 years later. Proving that great recipes are timeless.

Super Moist Carrot Cake in a 9"x13" pan with cream cheese icing and decorated with piped carrots.
A piece of Super Moist Carrot Cake on a small white plate resting on an orange napkin with a pan of cake in the background.
A piece of Super Moist Carrot Cake on a small white plate resting on an orange napkin.

Author: Coompelled to Cook, slightly adapted from the book “Let’s Break Bread Together” circa 1989?

A piece of Super Moist Carrot Cake on a small white plate resting on an orange napkin.
Super Moist Carrot Cake
Print Recipe
    Servings Prep Time
    9x13 pan 30 minutes
    Cook Time
    45-50 minutes
    Servings Prep Time
    9x13 pan 30 minutes
    Cook Time
    45-50 minutes
    A piece of Super Moist Carrot Cake on a small white plate resting on an orange napkin.
    Super Moist Carrot Cake
    Print Recipe
      Servings Prep Time
      9x13 pan 30 minutes
      Cook Time
      45-50 minutes
      Servings Prep Time
      9x13 pan 30 minutes
      Cook Time
      45-50 minutes
      Instructions
      Cake
      1. Preheat oven to 350°F and spray a 9"x13" pan with non-stick spray.
      2. In a medium bowl whisk together flour, cinnamon, baking soda, salt and nutmeg. Set aside.
      3. In a large bowl whisk together oil and sugar. Add eggs one at a time whisking well to fully combine after each. Stir in orange juice and vanilla.
      4. Whisk in half of the dry ingredients followed by half the milk. Repeat with remaining dry ingredients and milk, whisking only until just combined. Stir in carrots, pineapple and coconut. Pour into prepared pan and bake on the middle rack for 45-50 minutes or until a toothpick inserted in the center comes out clean.
      5. Remove from oven and allow to cool completely at room temperature. Once cooled, spread evenly with cream cheese icing. Cut into 20-24 pieces and serve.
      Cream Cheese Icing
      1. Beat cream cheese until smooth. Add butter and beat until fully combined and fluffy. Add vanilla and powdered sugar and beat until just combined and smooth. Spread onto cooled cake.
      Recipe Notes

      -Cake freezes well without icing for up to a month if well wrapped.

      -Cake freezes well if iced and cut into squares, stored in an airtight container for up to a week.

      -Recipe makes for a thick layer of icing.  Icing freezes well on its own in an airtight container for up to a month.

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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
      Nut Butter Granola Bars

      Nut Butter Granola Bars

      Baked Nut Butter Granola Bars cut and wrapped with a ribbon.

      NUT BUTTER GRANOLA BARS

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      These slightly chewy, a little bit crunchy Nut Butter Granola Bars are the perfect snack or grab and go breakfast. As the name implies, they are made with nut butter, and my personal preference is natural chunky peanut butter. I’ve also made them with almond butter, which is tasty too, however the peanut flavour really comes through when using peanut butter and it’s a great flavour that marries up nicely with the honey. So tasty!

      Nut Butter Granola Bars pressed into a 9x13 pan and ready for baking.

      From this recipe, you get 16 nicely sized bars that wrap and freeze well for those of you who like to get a little meal prep done. If it’s likely that your hungry family will hoover through these is a short time, they’ll last for several days in a sealed container at room temperature.

      Nut Butter Granola Bars are gluten-free, packed full of protein from the goodness of nuts and egg whites. The fat from the peanut butter and ground-up nuts helps to keep you feeling full and dried fruit and honey give a little chewiness and natural sweetness. There’s no excuse not to have a batch of these ready for snacking, enjoy!

      Baked Nut Butter Granola Bars cut and wrapped with a ribbon.

      Author:  Compelled to Cook, adapted slightly from Bon Appétit

      Nut Butter Granola Bars
      Print Recipe
        Servings Prep Time
        16 bars 30 minutes
        Cook Time Passive Time
        30-35 minutes 5 minutes
        Servings Prep Time
        16 bars 30 minutes
        Cook Time Passive Time
        30-35 minutes 5 minutes
        Nut Butter Granola Bars
        Print Recipe
          Servings Prep Time
          16 bars 30 minutes
          Cook Time Passive Time
          30-35 minutes 5 minutes
          Servings Prep Time
          16 bars 30 minutes
          Cook Time Passive Time
          30-35 minutes 5 minutes
          Ingredients
          Servings: bars
          Instructions
          1. Preheat oven to 350°F. Arrange nuts and pumpkin seeds on a rimmed baking sheet and toast for 10-12 minutes until golden, stirring once. Remove from oven and allow to cool.
          2. Meanwhile, reduce the oven to 300°F. Spray a 13x9" pan with non-stick spray and line with parchment paper, overhanging the long sides.
          3. Using a food processor, pulse cooled nuts and 1 cup of oats until a sandy consistency and no large pieces of oats remain. Transfer to a large bowl, along with the remaining cup of whole oats. To the same bowl stir in dried fruit and oil (chop any dried fruit bigger than a raisin).
          4. In a medium saucepan whisk together honey, salt and vanilla over medium heat until at a boil. Reduce to a simmer and cook for about 3 minutes until bubbling vigorously and smells like caramel.
          5. Add peanut butter to oat mixture along with the hot honey and stir to fully combine. By adding together, the hot honey will help melt the peanut butter. Whisk egg white in a small bowl and stir into oat mixture until fully incorporated.
          6. Scoop into prepared pan and pack down firmly and evenly. Using the bottom of a measuring cup helps to compact the mixture and get it flat.
          7. Bake until golden and no longer sticky 30-35 minutes. Remove from oven and allow to cool for 5 minutes before scoring into 16 pieces (2x8). Let cool completely in the pan before lifting out using the parchment overhang. Cut along score marks into bars.
          Recipe Notes

          -don't skimp on the amount of listed salt.

          -I used a combination of almonds, pecans and cashews.

          -cut bars can be wrapped and frozen, kept in a sealed container for up to 1 month.

          -cut bars will last for about 5 days stored in an airtight container at room temperature.

          -other nut butter such as almond butter work well too.

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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
          Creamy Lemon Pops

          Creamy Lemon Pops

          Creamy Lemon Pops stacked on a metal serving tray garnished with fresh strawberries and a bowl of lemons in the background.

          CREAMY LEMON POPS

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          It’s still summer, thankfully! So this means there’s still time to enjoy these delicious Creamy Lemon Pops. This week in central Alberta the weather is scheduled to be one of the nicest of the summer, assuming the weatherman gets it right of course!! It’s crazy to think people can predict the weather 30 years from now with global warming but can’t seem to predict two days out. It’s frustrating, to say the least, when trying to plan activities and having a very short summer season. But all my mumbling aside, these Creamy Lemon Pops are packed with lemon flavour from fresh lemon juice and lemon zest. They’re creamy and delicious but not overly sweet, which makes them great in hot weather.

          Creamy Lemon Pops in a popsicle mold with a tray of Creamy Lemon Pops garnished with strawberries and mint in the foreground.

          The recipe is a riff on a Semifreddo, meaning half-frozen and like custard-style ice cream. I’ve gone and added yogurt and lightened up on the sugar to make these lovely treats. They’re super creamy and indulgent, making them great for kids and adults alike. So go ahead and treat yourself while the sun still shines this summer, enjoy!

          Creamy Lemon Pops stacked on a metal serving tray garnished with fresh strawberries and a bowl of lemons in the background.

          Creamy Lemon Pops stacked on a metal serving tray garnished with fresh strawberries and a bowl of lemons in the background.
          Creamy Lemon Pops
          Print Recipe
            Servings Prep Time
            8 popsicles 20-25 minutes
            Cook Time
            4-5 minutes
            Servings Prep Time
            8 popsicles 20-25 minutes
            Cook Time
            4-5 minutes
            Creamy Lemon Pops stacked on a metal serving tray garnished with fresh strawberries and a bowl of lemons in the background.
            Creamy Lemon Pops
            Print Recipe
              Servings Prep Time
              8 popsicles 20-25 minutes
              Cook Time
              4-5 minutes
              Servings Prep Time
              8 popsicles 20-25 minutes
              Cook Time
              4-5 minutes
              Ingredients
              Servings: popsicles
              Instructions
              1. In a small bowl whisk together egg yolks, sugar, lemon zest, lemon juice and salt. Place the bowl over a double boiler, making sure the water does not touch the bottom of the bowl. Heat over medium, whisking constantly until mixture registers 170°F, about 4 minutes.
              2. Remove from heat and place in the fridge while proceeding.
              3. Whip heavy cream until firm peaks hold. Place in the fridge until ready to use.
              4. Using the same beaters, whip the warm egg yolk mixture until creamy, lite, and cool/room temperature to the touch, about 4 minutes. Stir in Greek yogurt until combined.
              5. Fold whipped cream into egg mixture until combined. Divide evenly into 8-80ml popsicle molds. Freeze for at least 4 hours or overnight. Run warm water over the popsicle molds to loosen slightly before pulling the popsicles out. Popsicles will last for a week if kept covered and in the mold.
              Recipe Notes

              -If preferred, remove all popsicles at once and store them in an airtight container for up to one week.

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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
              Tuna Noodle Casserole

              Tuna Noodle Casserole

              Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.

              Tuna Noodle Casserole

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              Tuna Noodle Casserole is one of my favourite family casseroles.  It has just the right ratio of noodles to sauce and is topped with buttery panko breadcrumbs. It’s also cheesy, hearty and comforting and a one scoop meal with the peas baked right in. It does take a little extra time to make the sauce, cook the noodles and bake, so I would say it’s a nice weekend casserole.  The recipe is simple and uses everyday ingredients, which means there are no unnecessary trips to the grocery store.  The kids will love it and you’ll likely get leftovers as it makes a 9”x13” pan. 

              Cheese sauce in a stainless steel saucepan with a metal whisk in preparation for Tuna Noodle Casserole.

              Be sure not to overcook the noodles as they will continue to cook slightly while baking in the sauce. I will generally cook them a minute or two less than the package instructions. To save time and be efficient, I like to start cooking the sauce while the water comes to a boil and the noodles cook. Get the kids helping by grating cheese and flaking the tuna. Enjoy!

              Tuna Noodle Casserole served on a glass plate with a wooden fork on a wooden surface.

              Author:  Compelled to Cook, adapted from Food Wishes

              Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
              Tuna Noodle Casserole
              Print Recipe
                Servings Prep Time
                6-8 people 30-35 minutes
                Cook Time
                35-40 minutes
                Servings Prep Time
                6-8 people 30-35 minutes
                Cook Time
                35-40 minutes
                Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
                Tuna Noodle Casserole
                Print Recipe
                  Servings Prep Time
                  6-8 people 30-35 minutes
                  Cook Time
                  35-40 minutes
                  Servings Prep Time
                  6-8 people 30-35 minutes
                  Cook Time
                  35-40 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Preheat oven to 350°F.
                  2. Cook noodles for slightly less time than package instructions so they are al dente (firm to the bite). Drain well.
                  3. While noodles are cooking, melt the 1/4 cup of butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add a cup of hot milk whisking constantly until the mixture is smooth and starts to bubble. Continue adding hot milk and whisking until all the milk has been added and the mixture is smooth. Bring to a simmer and cook for 5 minutes, whisking often.
                  4. Remove sauce from heat and whisk in mushroom soup, 1 tsp salt and 1/4 tsp pepper. Stir in half of the cheddar cheese, tuna, and peas until combined. Add drained noodles and stir to evenly coat.
                  5. Spray a 9"x13" casserole dish with non-stick spray and pour casserole into the dish, spreading out evenly. Top with remaining cheddar cheese.
                  6. Stir together breadcrumbs, melted butter, parsley and a sprinkle of salt and pepper. Spread evenly over casserole and bake on the centre rack for 35-40 minutes until bubbly and the top is golden. Remove from oven and serve immediately.

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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