My husband loves a cookie that is soft and chewy and incorporates one of his three favorite loves: chocolate, raisins or oatmeal. I have been searching for a strong oatmeal chocolate chip recipe that created not only a soft cookie but what that was thicker and more substantial. Trust me, that was achieved with this recipe. No crumbling cookies here! And I certainly found the way to my husband’s heart when I presented him fresh from the oven cookies while he was working at night in our office.
They are irresistible.
- 2 sticks butter, softened
- 1¼ cups packed brown sugar
- ¾ cup granulated sugar
- 2 tsp. vanilla extract
- 2 large eggs
- 1½ cups flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 cups old-fashion or quick cooking oats (uncooked)
- 2 cups semi-sweet or milk chocolate chips*
- Using an electric mixer on medium speed, beat butter, sugar and vanilla.
- Beat in eggs until light and fluffy.
- Add flour, baking power and salt and mix on low speed until blended.
- Stir in oats and chocolate chips (or other substitutions)
- Heat oven to 350 degrees.
- Shape dough into 2 inch balls (approximately 2 rounded tablespoons of dough) and place on cookie sheet 2 inches apart. (I highly recommend using parchment paper or a silicone baking sheet for the best results!)
- Bake 16 to 18 minutes. (Edges should begin to turn a golden brown and center still looks slightly soft.)
- Cool on cookie sheet 2 minutes before transferring to wire rack.
*Substitutions in lieu of chocolate chips
- 2 cups raisins and 1 tsp cinnamon (add cinnamon in with flour mixture)
- 1 1/2 cups flaked coconut and 2 cups butterscotch chips
- 1 1/2 cups dried cranberries or cherries and 1 1/2 cups white chocolate chips