When Nate and I first got married, I wanted to bake him things, but there were some issues. I did not have a lot of tried and true recipes or a lot of baking experience. I would attempt some new found recipes while he was at work and if I had success, I would present my masterpiece that evening. If they did not turn out, they were quietly disposed of, never to be mentioned again. It was a good system.
One of the first recipes that I tried was one that used to be printed inside the lid of Quaker Oats. It was a simple recipe, so I felt confident try it out. Once the first batch was finished, they didn’t look very special, but my feelings immediately changed as soon as I tasted them. They were so good! Like the best oatmeal cookies I have ever tasted. I didn’t know if I was just really wanting them to be good or if they were, in fact, as delicious as I thought they were. So I set them on a plate and waited until Nate came home.
Now I will preface this by saying that Nate is a lover of all sweets, but the look on his face when he tasted these cookies was one that solidified the feelings that I initially had for them. Since then, I have made these cookies for countless people and I can honestly say that every single one of them has raved about them. Thank you Quaker Oats.
Ok, lets do this…
Begin by gathering 14 tablespoons of room temperature butter (or slightly softened in the microwave is fine for this recipe), 3/4 cup of brown sugar, 1/2 cup of granulated sugar, 2 large eggs, 2 teaspoons of vanilla extract, 1 1/2 cups of all purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of salt, 3 1/4 cups of old fashion oats and 1 cup of chocolate chips.
Everything will come together in one bowl, so grab a large mixing bowl and add the softened butter along with 3/4 of a cup of tightly packed brown sugar and 1/2 of a cup of granulated sugar. Mix with an electric hand mixer until you have a nice creamy texture.
Next, add 2 large eggs and 2 teaspoons of vanilla extract and mix until it is light and fluffy.
Now, add 1 1/2 cups of all purpose flour with 1 teaspoon of baking soda, 1 teaspoon of cinnamon and 1/2 teaspoon of salt and mix until just combined.
Fold in 3 1/4 cups of old fashioned oats.
Last, but definitely not least, add 1 cup of chocolate chips. I am using milk chocolate chips today, but any chocolate chips will work in these cookies.
Only mix until the chocolate chips are evenly distributed. As with most cookie recipes, over mixing can create tough cookies and one of the best things about these cookies is the soft, chewy texture that they have, so avoid over-mixing this cookie dough.
Now that the cookie dough is ready to bake up, add about 2 tablespoons of dough onto a non-stick or parchment lined baking sheet about 2 inches apart.
Bake the cookies in a 350 degree oven for about 12 minutes. Watch the edges of the cookies and when they begin to get a little brown, the cookies are done. Remove them from the oven and allow them to cool for 10 minutes on the baking sheet before transferring them onto a cooling rack to cool completely.
The cookies are still pretty soft when you first pull them out of the oven, so they need some time to set up a bit on the baking sheet. They are completely amazing fresh out of the oven though, so I almost always do a quick taste test and recommend that you do the same…
I feel that now would be a good time to tell you that if you are not a fan of your standard oatmeal cookies, you need to try these ones. They are nothing like your typical dry, raisin filled oatmeal cookie. They are soft, chewy and full of chocolate chips, sort of like a fabulous hybrid between a chewy oatmeal cookie and a soft chocolate chip cookie… and they are even better than they sound…
These cookies are just so good. Keep the leftovers at room temperature in an airtight container and they stay soft for days. They make a great breakfast treat, mid day pick-me-up or midnight snack.
Make a big batch and keep them on hand. They will turn any day into a good day… yep they are that good…
Oatmeal Chip Cookies
Ingredients
- 14 tablespoon of butter, room temperature
- 3/4 cup of brown sugar, packed
- 1/2 cup of granulated sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 1 1/2 cups of all purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- 3 1/4 cups of old fashioned oats
- 1 cup of chocolate chips (milk, semi-sweet or dark chocolate)
Instructions
- Preheat your oven to 350 degrees
- In a large bowl, mix 14 tablespoons of room temperature butter with 3/4 cup of brown sugar and 1/2 cup of sugar until light and fluffy
- Add 2 eggs and 2 teaspoons of vanilla extract and mix until creamy
- Add 1 1/2 cups of all purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon and 1/2 teaspoon of salt and mix until combined
- Add 3 1/4 cups of oats in three parts (about 1 cup at a time) and mix until the oats are just combined
- Add 1 cup of chocolate chips and mix only until they are evenly distributed
- Place 2 tablespoons of dough onto non-stick or parchment lined baking sheets
- Bake at 350 degrees for about 12 minutes
- As soon as you see the edges begin to brown, remove them from the oven and allow them to cool on the baking sheet for 10 minutes
- Transfer the cookies onto a cooling rack to cool fully
- Store leftovers at room temperature in an air tight container