Home > Recipes > Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Crisp and crunchy, these oatmeal cookies are jammed full of nuts and chocolate. For a classic oatmeal cookie, omit the chips and substitute raisins. Or try adding chocolate covered raisins. You can always find them at the movie theater.

Ingredients:

• 4 ounces (1 stick) unsalted butter, softened
• 6 tablespoons granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoons vanilla extract
• 1 large egg
• 1 1/2 cups old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1 cup semisweet chocolate chunks or chips, raisins, or chocoloate-covered raisins.
• 1 cup (3 1/2 ounces) large pecan or walnut pieces (optional)
• Makes about 2 1/2 dozen cookies

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, using an electric mixer, beat the butter, sugars, and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula and beat for a few more seconds. Beat in the oats.
3. In a small bowl, whisk together the flour and baking soda, and cinnamon. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Combine the chocolate chunks (or raisins) and nuts, if desired, in a small bowl and stir into the dough.
4. Shape the dough into 1 1/2 balls and drop them about 3 inches apart onto ungreased baking sheets. For perfectly uniform cookies, scoop the dough using a 1 1/2 inch diameter ice-cream scoop, leveling the dough off across the top before dropping onto the baking sheets. Use the upper palm of your hand to flatten each ball into a 1/2 inch thick disk. Bake for about 14 minutes, or until the cookies begin to color (you'll have to look carefully). Do not overbake. Let sit for 5 minutes, then transfer to wire racks to cool completely.