Oatmeal Chocolate Chip cookies are some of Michael’s favorite cookies so when I was thinking of stuff for today’s blog post, I thought I’d give them a shot. While researching recipes, I discovered that the recipe for oatmeal cookies and the recipe for chocolate chip cookies are pretty much the same thing so I added some oatmeal and cinnamon to my favorite chocolate chip cookie recipe and got some pretty darn tasty oatmeal chocolate chip cookies!
Give these tasty cookies a try and I guarantee you won’t be disappointed – assuming you like oatmeal cookies and chocolate chip cookies. If you don’t like oatmeal cookies or chocolate chip cookies, the aforementioned guarantee does not apply to you. Perhaps I could interest you in a nice berry crisp?
- 2 Sticks Unsalted Butter, Melted and Cooled
- 12 oz Bread Flour (about 2 ¼ cups)
- 1 tsp Kosher Salt
- 1 tsp Baking Soda
- 1 Cup Regular Oatmeal
- 1 tsp Cinnamon
- 2 oz Sugar (about ¼ cup)
- 8 oz Light Brown Sugar (about 1 ¼ cup)
- 1 Eggs
- 1 Egg Yolk
- 1 oz Milk
- 1 ½ tsp Vanilla
- 12 oz Semisweet Chocolate Chips
- In a large bowl, mix the flour, salt, soda, oatmeal and cinnamon together and set aside.
- Beat the melted butter and both sugars together in a stand mixer for about 2 minutes until it’s lightened in color.
- Add the egg, egg yolk, milk and vanilla to the mixer and let it mix for about 30 seconds.
- Reduce the mixer to low speed and add the dry ingredients ⅓ at a time until it’s all incorporated.
- Once all of the dry ingredients have been added, fold in the chocolate chips and chill the dough for 1 hour in the refrigerator.
- Preheat the oven to 375
- Scoop the dough into 1 ½ oz portions and put on a parchment-lined cookie sheet. You’ll want to leave about 2 inches between each cookie.
- Bake for 8 – 10 minutes or until the edges of the cookie just start to turn brown. If they look done in the oven, they’re overcooked.
- Remove to a cooling rack and repeat with the remaining dough.
Use a 1.5 – 2 oz ice cream scoop with a trigger (a disher) to portion out your cookies onto parchment paper while your waiting on your first batch to come out of the oven.
Freeze portioned raw cookie dough or baked cookies for up to 6 months for a tasty anytime treat. To cook dough from frozen, just add a minute or two to the cooking time.
This Oatmeal Chocolate Chip Cookie recipe is based on The Chewy from Alton Brown which is based on the Toll House Cookie Recipe which is based on Ruth Wakefield’s chocolate chip cookie recipe.