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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Spicy Oatmeal Cookies

Spicy Oatmeal Cookies

Spicy Oatmeal Cookies are one of my brother’s favourites and for good reason.  Soft, chewy and golden with spice makes them rather addictive. They’re the perfect autumn cookie in my opinion.

Flipping through my recipe index, I quickly realized I’m in need of more cookie recipes.  I know!  How is it possible that I have so few in my collection? Cookies are generally simple, easy, and photograph well. It should be bursting with recipes, but sadly it’s not…  

Problem number one, is my head down, pushing to make what’s in season, holiday food, game day snacks, etc.  Sometimes cookies aren’t the best fit for all that happens throughout the year.  Problem number two, not everything screams cookies to me, in fact, I’m a savoury, snack kind of gal. So for these reasons, I’m often opting to make other things.  Now that it’s fall, I’m actually thinking about baking and holiday treats, therefore cookies are on my brain, making it easy.  But I see now that I need to bake them more often for a variety of different reasons, so there’s plenty of recipes for everyone to pick from.  There’s a ton of cookies to be made and with a little focus, I’ll get the cookie category plumped up a little.

Now that I’m done making excuses, let’s have a look at what makes Spicy Oatmeal Cookies wonderful.  Molasses, ginger and cinnamon create a richly spiced bite and the plump raisins add to their chewiness.  They’re a tasty change from regular oatmeal cookies and possibly your new favourite too.  Enjoy!

Recipe for Spicy Oatmeal Cookies adapted from Company’s Coming Cookies

Spicy Oatmeal Cookies
Print Recipe
    Servings Prep Time
    4 dozen 20 minutes
    Cook Time Passive Time
    8-10 minutes 10 minutes
    Servings Prep Time
    4 dozen 20 minutes
    Cook Time Passive Time
    8-10 minutes 10 minutes
    Spicy Oatmeal Cookies
    Print Recipe
      Servings Prep Time
      4 dozen 20 minutes
      Cook Time Passive Time
      8-10 minutes 10 minutes
      Servings Prep Time
      4 dozen 20 minutes
      Cook Time Passive Time
      8-10 minutes 10 minutes
      Ingredients
      Servings: dozen
      Instructions
      1. Preheat oven to 350℉. Bring one cup of water to a boil and pour over raisins. Allow to soak for 10 minutes. Drain well and set aside until ready to use.
      2. In a small bowl, whisk together oats, flour, cinnamon, baking soda, ginger and salt.
      3. Cream together butter and sugar using the paddle attachment of a stand mixer, electric mixer or wooden spoon. Add eggs, one at a time, beating after each until incorporated. Stir in molasses.
      4. Add dry ingredients all at once and mix until all dry ingredients have been incorporated. Stir in raisin.
      5. Using a one-ounce cookie scoop or tablespoon, drop dough onto parchment lined baking trays, spacing 2" apart. Flatten each cookie slightly with damp fingers or palm of your hand. Bake on middle rack for 8-10 minutes. Remove from oven and allow to cool for 5 minutes before moving to a cooling rack.
      Recipe Notes

      -recipe yields 48 2 1/2" cookies.

      -for best results, bake each tray separately on the middle rack.

      -you can skip the plumping of the raisins, however, it does make for a very nice chewy cookie.