By: Deanna Linder
I’m known to be a big fan of cookies. One of my favorites is our chocolate chip cookies that we posted quite some time ago. Recently I was desperately in the mood for a good oatmeal cookie, and so I went on a search to find a good recipe.
I tried out a recipe I found online from a very well-known and reputable site, and the cookies came out horrible, in my opinion. They were as flat as discs, and had me feeling like I was eating all butter and no oatmeal.
I knew Deb, from Smitten Kitchen, would have a recipe for oatmeal cookies, and so I tried hers out. With a few little changes, these were the oatmeal cookies I had been dreaming of. They are perfectly crisp on the outside, and soft on the inside, and stay that way until their gone (albeit not very long).
I’m a big fan of oatmeal and dark chocolate but you can add chopped walnuts, raisins, cranberries, almonds, or whatever else makes you happy.
Chocolate Chip Oatmeal Cookies
Ingredients for about 18 cookies:
115 grams butter, softened
⅔ cup (125 grams) dark brown sugar
1 large egg
½ teaspoon vanilla extract
¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1½ cups quick oats or rolled oats
100 grams/ 3.5 oz. dark chocolate, chopped into small cubes
- In a mixer fitted with a whisk attachment, whisk together the butter, brown sugar, egg and vanilla on medium speed until smooth. In a separate bowl, mix together the flour, baking soda, cinnamon and salt.
- With the mixer speed on low, gradually add the flour mixture into the butter mixture until combined. Use a wooden spoon to then spoon in the oats and then the chocolate. Cover bowl with plastic wrap and refrigerate for 30 minutes before baking.
- Preheat oven to 350ºF/180ºC. Line baking sheets with parchment paper. Scoop out the cookies (about the size of a ping-pong ball) and space them two-inches apart. Bake for 12-15 minutes, until dark golden around the edges and but undercooked-looking on top. Allow to cool to room temperature before eating.