Crispy, Chewy Oatmeal Chocolate Chip Cookies
As those of you who have been following me for a bit now may have gathered, I’m not a baker.
I’m bad with measurements and even worse at following recipes. Cooking is an art, baking is a science, and let’s just say I got an A in art class and about a C+ in chemistry.
As a teen I used to really enjoy baking, but I think it was more about product that process, which is sort of still what motivates me to bake. Want a cookie? Have to start measuring out your dry ingredients! And although I don’t jump for joy over the idea of pulling out my electric mixer, these cookies are 100000% worth it.
Oatmeal raisin cookies were a favorite in my house, which I do still enjoy, except I don’t like raisins much as an adult. I don’t loathe them, I just always sort of… wish they were chocolate. So, I opted for chocolate! If I’m going to bake I’m going to make cookies the way I want.
First, like any good cookie recipe you cream together the room-temperature butter and sugar. Add the egg and vanilla. Mix together dry ingredients in a separate bowl, add dry to wet, fold in oats and chocolate chips. Shape. Bake. Done.
These cookies are soft and chewy on the inside and a little bit crispy and firm on the outside. They’re also not sickly sweet, which is my personal preference. They are definitely sweet, but they are also buttery and just ever so slightly salty. They are to die for. So… even if you’re not a baker or a sweets-eater, try these out! The recipe is simple enough and the cookies are delicious.
Crispy, Chewy Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 cup butter room temperature
- 1 1/2 cups turbinado sugar
- 1 egg
- 2 1/2 tsp vanilla extract
- 1 2/3 cups all-purpose flour
- 1 tsp baking soda
- 1/8 tsp baking powder
- 1 pinch salt
- 1/2 tbsp cinnamon
- 1 cup rolled oats (half blended to oat flour, half whole oats)
- 1/2 cup chocolate chips
Instructions:
- Preheat oven to 350 Fahrenheit. Line 2-3 large baking sheets with parchment.
- In a large bowl using a hand mixer or in a stand mixer, mix room temperature butter and sugar until fluffy.
- Add egg and vanilla and continue to beat with the electric mixer.
- In a medium bowl, sift and mix dry ingredients: flour, baking soda, baking powder, salt and cinnamon.
- Add dry ingredients to butter mixture and beat with electric mixer on lowest setting until the batter in uniform and fluffy.
- Fold in oats and chocolate chips.
- Roll into a small ball (they will spread a lot in the oven) and flatten to about 1/3 inch thickness. Space about 2 inches apart or cookies will spread together.
- Bake 9-11 minutes, until the edges are slightly golden, allow to set on the baking sheet for 3-5 minutes to harden before transferring to a cooling rack.
- Allow to cool at least 30 minutes and enjoy!
