Fact: Cookies are better when they’re loaded up with chocolate chips.
Fact: Oatmeal cookies are 1000 times better when they have chocolate chips, not raisins. I’ll take an oatmeal chocolate chip cookie over an oatmeal raisin cookie any day of the week. No contest.
You feel healthy eating these cookies because they contain 3 cups of oats. You feel a little indulgent because they contain lots of chocolate chips. It’s the little things in life that are important.
These cookies are easy, delicious, and a great way to use oats that doesn’t involve making oatmeal. They’re also perfectly soft in the middle without breaking apart, and nice and slightly crunchy on the outside. I don’t know much, but I do know how I like my cookies and I don’t want to be breaking my teeth, but I also don’t want them crumbling apart in my hands.
A good cookie is important.
Pair these cookies with tea or coffee, light a fun candle, and celebrate the autumn season. That basically means rain in Portland for the next nine months, but I’m not ready to complain just yet. I’m sure in a few weeks I’ll wish it was summer again, but we could really use this rain so for now, I’ll keep my mouth shut.
Unless I’m eating one of these cookies.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 tsp. vanilla extract
- 3 cups old-fashioned whole oats
- 1 cup semisweet chocolate chips
- 3/4 cup mini chocolate chips
Instructions
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a stand mixer with the paddle attachment, beat together butter and sugars until light and fluffy. Add the eggs and vanilla, and beat on high for one minute, scraping the sides of the bowl to make sure it's all incorporated.
- Add the flour mixture in, mixing on a low speed until combined. Stir in the oats and chocolate chips. The dough will be a little sticky, that's ok. Cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Scoop dough onto baking sheets, spaced 2-3 inches apart. Bake for 12-14 minutes, until edges are slightly browned and the middle is still soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
