Chocolate chip cookies may possibly be the reigning King of the cookie world, with its many variations serving as heirs apparent. For instance, this oatmeal chocolate chip cookies recipe may actually be first in line for the cookie jar thrown. What can be better than the sweet chocolate flavor of a traditional chocolate chip cookie combined with quick-cook oats? Now you have the best of both worlds – a delicious, indulgent cookie with a healthy, fiber-packed side to it. This cookie is even good for breakfast. Just pretend you are eating an oatmeal muffin with chocolate chips!
This oatmeal chocolate chip cookies recipe is easy. If you can make traditional chocolate chip cookies, you can make these. The great thing about them is that for anyone who bakes even occasionally, it’s likely that all of these ingredients may already be in your pantry and no special trips to the store are necessary.
Oatmeal Chocolate Chip Cookies Ingredients:
1. Preheat the oven to 325 degrees.
2. Using your mixer, cream together the butter, both sugars until they are nice and smooth.
3. Add the eggs one at a time making sure to mix well after each egg.
4. Add the vanilla.
5. Combine the dry ingredients (flour, baking soda, and salt) in a large bowl.
6. Gradually, with the mixer set on low, add the flour mixture to the creamed mixture.
7. Using a spoon rather than the mixer, stir in the oats, nuts, and chocolate chips.
8. Drop heaping tablespoons of the dough onto ungreased cookie sheets.
9. Bake the cookies for 12 minutes or until golden brown.
10. Remove cookies from the oven and let them cool for about 5 minutes on the cookies sheets. Then remove them to wire racks to finish cooling.
Tips and Variations
Since this oatmeal chocolate chip cookie recipe is already a variation of the classic chocolate chip cookie recipe, let’s just add a couple of tips. (Although there are those who like to add about a cup of raisins to the dough, making them even more like an oatmeal cookie.)
You can make cookie dough and keep it refrigerated up to 24 hours before you bake them. Just let the dough warm up for about 30 minutes before you form the cookies. This cookie dough can also be frozen for 9 months as long as it is in an airtight container. Thaw until it is easy to handle.