Chocolate Chip Oatmeal Cookies

June 14, 2015

Chocolate Chip Oatmeal Cookies

I've mentioned several times that my father made the best chocolate chip cookies in the whole entire world. I've never been able to replicate his perfect cookies that, as a child, I so lovingly dunked into glassful after glassful of cold milk. His recipe, I'm afraid, has been lost forever and we only have memories of what was and what could have been. . . sigh . . .

But one mustn't be without chocolate chip cookies because one recipe is lost! There are thousands (yea, even millions) of recipes out there floating about in cyberspace, collecting dust in cookbooks and recipe boxes or just dangling about in the cerebellum of someone's brain. And so, the classic chocolate chip cookie with all its variations will always be around for us to enjoy.

It was years ago I started adding oatmeal to chocolate chip cookie dough in an attempt to add a little more "good" nutrition to the family's dessert repertoire. I have always liked oatmeal raisin cookies and I thought the incorporation of oatmeal to the chocolate chip batter a tasty addition.

I guess I've made thousands of these cookies over the years. When the boys were young and living at home I always made a double batch because not only would we enjoy the cookies but so would their friends who often came to play after school or during the summer. They were always a popular after-school snack for ravenous boys who would be engaged in some serious work and play before supper was served. Sometimes I'd have to hide a dozen if I thought we'd need them for school lunches or a picnic.

Here is my well tested recipe for Chocolate Chip Oatmeal Cookies. They aren't Dad's cookies but they're very good cookies.

Chocolate Chip Oatmeal Cookies
1 cup butter, room temperature
1 cup brown sugar
½ cup white sugar
2 eggs
1½ teaspoons vanilla
1½ cups oatmeal
1½ cups white flour (an extra ¼ cup of flour may be added for a drier, less chewy cookie)
¾ teaspoon baking soda
¾ teaspoon salt
2 cups chocolate chips

Preheat oven to 375 degrees. Line cookie sheets with parchment paper if desired.

In a large bowl or the bowl of a stand mixer, cream butter and sugars. Add eggs and vanilla and beat until fluffy. Mix in the oatmeal until well blended. Mix or sift flour, baking soda and salt together and blend into the creamed mixture until just combined. Add the chocolate chips and mix on low speed until they are mixed through the dough. Drop by spoonfuls on ungreased or parchment lined cookie sheet. Leave about 2 inches between each cookie. Bake 10-12 minutes or until lightly browned.

Makes about 3-4 dozen cookies depending on size.

You can make these cookies using the smaller quick or 3-minute oats or the larger flake old-fashioned oatmeal. I use either type of oatmeal and they both work well. In a pinch instant oats can be used but DO NOT USE STEEL CUT OR SCOTCH OATS.

Cream the butter and sugar until light and fluffy.

Add the eggs and vanilla and beat again.

Combine the flour, baking soda and salt together. Just a reminder not to overdose on baking soda. Too much baking soda will leave a soapy aftertaste in your mouth. For every cup of flour, use half a teaspoon of baking soda.

Mix the oats into the creamed mixture and then add the flour. Do not overbeat the batter. Mix until just combined.

Add the chocolate chips and mix on low speed until they are combined through the dough. You can add a few more chocolate chips if you like them loaded with chocolate. Personally, I like less chocolate than more. (I know, I'm in the minority.)