Oatmeal Chocolate Chip Cookies

This has been the kind of week that demands comfort food and one of my favorite comfort foods is an oatmeal cookie. (Or rather, 2-3 oatmeal cookies.) It’s never a popular choice, but I actually love the classic oatmeal raisin cookie with it’s chewy texture and cinnamon flavor and it’s little bursts of fruity sweetness. But my all-time favorite cookie, hands down, is an oatmeal chocolate chip cookie.

Oatmeal Chocolate Chip Cookies via sweetalchemy.wordpress.com

I know I’ve said it before, but I think people really undervalue the wonder that is an oatmeal cookie because, I suspect, the assume that oatmeal cookies only come with raisins. But the power of the baker is the fact that you can put anything you damn well please in your cookie batter. And the wonder of oatmeal as a cookie ingredient is that it gives the prized crispy-at-the-edges-chewy-in-the-center texture with very little effort.

Oatmeal Chocolate Chip Cookies via sweetalchemy.wordpress.com

There are all kinds of recipes for the “perfect” chocolate chip cookie that can involve extra steps or unconventional ingredients. I really like Alton Brown’s “Chewy” recipe, which relies on the use of bread flour, a higher ratio of brown-to-white sugar, and the use of an egg yolk rather than a whole egg. It’s a great recipe that yields fantastic cookies, but it takes a bit more work and a bit more brain power than I always want to put in. If you’re looking at all these “perfect” chocolate chip cookie recipes and you’re thinking “who has the time?” I say: try oatmeal. Not only do you get that coveted chewy texture with less futzing, but if you use rolled oats, you’re baking with whole grains. Feel free to eat those cookies for breakfast. You’re welcome.

I think I’m going to need to make a batch of these this weekend. Here’s to a better week!

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Oatmeal Chocolate Chip Cookies (adapted from BettyCrocker.com)

Note: This recipe makes about 3 dozen cookies.

  • 1 1/2 c packed brown sugar
  • 1 c (2 sticks) butter, softened
  • 1 tsp vanilla
  • 1 egg
  • 2 c quick-cooking or rolled oats (I used rolled)
  • 1 1/2 c flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 12 oz chocolate chips (I like to use semi-sweet)
  1. Preheat the oven to 350 degrees F.
  2. With an electric mixer, cream together the brown sugar and butter. Add in the vanilla and the egg and beat until fluffy. Add in the oats, flour, baking soda, and salt, mixing until just combined. Stir in the chocolate chips.
  3. Using a cookie scoop or tablespoon, drop dough onto an un-greased cookie sheet, leaving about 2” of space between each cookie. Bake the cookies for 10-12 minutes, until golden brown.  Let the cookies sit on the pan for a minute or two before transferring them to a wire cooling rack.
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