These oatmeal chocolate chip cookies are seriously THE BEST cookies on the planet! I am so picky when it comes to cookies. Number one, I absolutely hate nuts so no nuts in the cookies. Number two, they can not be even slightly overcooked. I like them soft and chewy. And number three, I am not going to make cookies unless they have chocolate chips in them. Okay, that may be a slight exaggeration but seriously it's mostly true! Anyway, enough with the chit chat let's get to the actual recipe. You guys are going to die!
My recipe is slightly adapted from THIS recipe.
Oatmeal & Chocolate Chip Cookies
1 cup butter softened
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups quick-cooking oats
1 12 oz. bag semi-sweet chocolate chips
Preheat the oven to 325 degrees F.
In a stand-still mixer use the paddle attachment to cream together the butter, brown sugar, and granulated sugar. Let it mix for about 5 minutes so that it is extra fluffy. Beat in the eggs one at a time. Then mix in the vanilla. In another bowl stir together the flour, baking soda, salt, and cinnamon. Stir in to the butter mixture until combined. Do not over mix. Mix in the quick oats and the chocolate chips. Again, do not over mix. Finally drop by spoonfuls onto a parchment paper-lined baking sheet.
Bake for 8-9 1/2 minutes. Mine took exactly 9 minutes, but every oven is different so it is important to watch them. Once you cook one batch you will see about how long it takes. I always under bake my cookies a little bit because when you pull them out of the oven to cool they still cook a little bit. Once you pull them out of the oven let them sit on the pan for about 3-5 minutes until they set a little. If you notice that they are still under-baked you can always pop them back in the oven for another minute or so.
Next, transfer the cookies from the pan to a wire cooling rack and let them finish cooling off. Once they are cool you can put them in your tupperware container or wherever you want to store them.
In my opinion these cookies are even better the second day but I of course still eat them the first day. I mean who can resist a freshly baked cookie!
Next, transfer the cookies from the pan to a wire cooling rack and let them finish cooling off. Once they are cool you can put them in your tupperware container or wherever you want to store them.
In my opinion these cookies are even better the second day but I of course still eat them the first day. I mean who can resist a freshly baked cookie!
TIPS:
-It is imperative that you do not melt the butter. If you forget to leave it out to soften it's okay to microwave but in 3-5 second intervals. I repeat do not melt it even in the slightest bit!
-Remember to not over mix. (Except for the first step where you mix for about 5 minutes)
-Always line your baking sheets with parchment paper
-Always error on the side of under baking. At least that's what I aways say. Of course if you like your cookies on the crispy side then feel free to cook them a bit longer.
-I always put my cookies in the microwave for 8-10 seconds before eating so that they are warm and soft when I eat them!
If you try this recipe leave a comment below telling us what you think!
xoxo
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