The best oatmeal cookies.
Oatmeal chocolate chip cookies will always make me think of being a kid. My mom used to make them for me all the time. I guess she figured I was going to eat sweets either way, so she might as well make them and add in some oats. She also made a habit out of substituting some of the sugar for apple sauce. Although I haven’t done that here, it does make for a lovely chewy cookie and is a good way to cut out some of the sugar.
What I have for you today is the perfect oatmeal chocolate chip cookie. Honestly, these babies are so soft and flavorful you will want to make a batch every day.
I love a lot of chips in my chocolate chip cookies. I mean really - for me it’s all about the sweet. I have simply used chocolate chips here, but cutting up a bar for chocolate chunks is also very nice - as well as adding a few pecans, if you like. Really, you can throw almost anything you want in an oatmeal cookie and it will come out spectacular. I have seen pretzel chunks, dried fruit, peanut butter chips. Hell, you could put them all in there if you’re feeling frisky.
So, hold on to your fat pants and lets get some delicious and easy homemade cookies in the oven!
1 large egg
1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup sugar
1 1/2 tablespoons vanilla extract
1 1/2 cups old-fashioned whole rolled oats
3/4 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
pinch of salt
1 1/2 cup chocolate chips
1/2 cup nuts, pretzels, dried fruit or whatever on Earth you like
- Preheat oven to 350°F. In a large bowl combine the egg, butter, sugars, and vanilla until well combined. Now, if you have read any of my recipes before, you know I don’t have a mixer. I consider baking to be my little arm workout. So, get out your favorite spoon with a comfy handle and work those muscles. Or - throw all this stuff in your mixer, if you’re a baker of the more fancy variety. Combine everything until creamy.
- After the mixture is well combined add the oats, flour, cinnamon, baking soda and pinch of salt. Work the mixture until it is blended well.
- Next, add the chocolate chips and whatever else you have decided to throw in these cookies. Mix until the dough looks evenly filled with chocolate chips (and other optional goodies).
- Using your personal preference, roll the dough into uniform balls. I like nice thick cookies, so I keep my judgement generous.
- Place the dough on a large, oiled baking sheet. I try to place my cookies at least 2 inches apart and I do not press them down. I leave them as nice little balls and allow them to cook and spread however they please.
- Bake for about 11 minutes or until the tops of each cookie appear to be set. Don’t worry if they seem slightly under done, the cookies will firm up as they cool, so you don’t want to over bake them.
- Let cool and enjoy!
As a note, this dough works very well when chilled. So if you want fresh cookies, but need to make the dough before the fact, just cover in the refrigerator and bake them when you’re ready. I think the cookies are best when eaten in no more than a week. I love to make them on Sunday evenings, so that they can be enjoyed throughout the work week when there is less time for homemade goodies.
This recipe was adapted from this Averie Cookies recipe and is my absolute favorite!
Until we eat again,
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