I’m getting kind of used to our daughter, Hope, baking and writing about baking. When she heads off to college this fall, what will I ever do without her goodies spontaneously appearing when she gets an itch to bake? It will be greatly, missed that’s for sure. Today she shares a favorite cookie recipe: Oatmeal Chocolate Chip Cookies. I hope you enjoy them as much as our family does. Take it away, Hope!
Today, in July, in South Carolina, the ridiculous and improbable happened. Today, in July, in South Carolina, it stayed under 80 degrees ALL DAY. This is practically record breaking. I kept looking outside to check if the leaves were on the trees. There weren’t any football games on, and my sweaters are still in the attic. So with Fall weather and no real Fall, what can I do to fill that gaping hole where crunchy leaves and Thanksgiving and Saturday football games are supposed to go? Chewy Oatmeal Chocolate Chip Cookies, that’s what. As far as I know oatmeal doesn’t have a season, chocolate is universal, cookies are for Santa, and, well everybody. But there is something about oatmeal cookies that I think is distinctly for Autumn. It might be the cinnamon or the color or something about how it’s so simple and logical but so dang good.
Our favorite oatmeal cookie recipe is the Vanishing Oatmeal Raisin Cookie recipe from Quaker Oats, only with chocolate chips substituted for the raisins. Not that we have anything against raisins. But chocolate is hard to beat when it comes to cookies. These cookies are chewy and light in texture at the same time, and oh so satisfying. And they do vanish rather very quickly.
Recipe notes for Oatmeal Chocolate Chip Cookies:
- We slightly adapted the recipe from Quaker Oats, by substituting mini chocolate chips for raisins, because, well … it’s chocolate, and since we used a larger scoop size the recipe below only makes 3 dozen, but you could easily make smaller cookies. But why would you want to?
- When we bake cookies now we always use baking parchment paper on ungreased cookie sheets. It works like a charm, and is easily to transfer the whole cookie-filled parchment off of the baking sheets right to the cooling rack or directly on countertop if no cooling rack is available.
- A 1 1/2 tablespoon cookie scoop is a handy dandy tool when baking cookies. The cookies come out uniform in size every single time. I like this Medium Cookie Scoop from OXO.
A couple more of our favorite cookie recipes you may enjoy:
- 1½ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 14 tablespoons salted butter, softened
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 eggs, slightly beaten
- 1 teaspoon vanilla extract
- 3 cups quick or old fashioned oats, uncooked
- 1 cup semi-sweet mini chocolate chips (or regular sized)
- Heat oven to 350-degrees F. Line baking sheet(s) with baking parchment or silicon baking sheet.
- Whisk together flour, baking soda, cinnamon and salt; set aside.
- In a large bowl, using an electric mixer, beat butter and sugars on medium until smooth. Add eggs and vanilla; beat well.
- Add dry ingredients and mix until blended.
- Stir in oats and chocolate chips until combined.
- Drop dough by rounded 1½ tablespoons onto prepared baking sheets. Bake 10-13 minutes or until light golden brown. Cool 1 minute on baking sheets, then move to cooling rack. Cool completely. Store covered.
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