Chocolate chip cookies are thought to have been invented by accident in 1933 when a baker in Massachusetts, Ruth Wakefield, added pieces of a chocolate bar to her usual recipe for sugar cookies. It was soon discovered that brown sugar enhanced the flavor of the recipe, and that the recipe was quite adaptable to additions such as nuts or oats. Oatmeal chocolate chip cookies have been popular for many decades now, beloved by kids and adults alike. This recipe is a decadent take on the classic.
Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 1/2 c. all-purpose flour
- 1/2 tsp. salt
- 1 tsp baking powder
- 2 sticks of unsalted butter, softened
- 1 c. brown sugar, packed (I prefer dark brown sugar)
- 1 c. white sugar
- 1 1/2 tsp. real vanilla extract (I prefer Mexican vanilla)
- 2 large eggs
- 3 c. oats - not instant
- 1 1/2 c. chocolate chips
Instructions:
- Preheat the oven to 350 degrees Fahrenheit or 177 degrees Celsius.
- Line cookie sheets with parchment paper, or spray them with non-stick spray.
- In a mixing bowl, cream the butter until it is fluffy.
- Add both sugars to the butter, then cream them together until smooth.
- Beat the eggs in one at a time.
- Mix in the baking powder.
- Add the flour, and stir until well-mixed.
- Add the oats and chocolate chips; stir until they are evenly distributed.
- Roll the cookies into balls that are around 1 inch in diameter, and drop them onto the cookie sheet.
- Bake the cookies for 20 to 23 minutes, depending on how chewy or crunchy you would like them to be.
Author's Notes:
These cookies do not spread overly much during baking, so don't be afraid to place the unbaked cookies around 1.5 to 2 inches apart from one another on the cookie sheet.
You can use more or less chocolate chips to suit your personal preference, but try to stick to the recommended amount of oats.
For information on various types of vanilla you could use in this recipe, please see this article.
This recipe uses real butter rather than shortening or margarine. Butter provides a far superior flavor and mouthfeel, and has the same amount of calories per tablespoon as margarine and Crisco. The better quality of butter you use, the better this recipe - or almost any other - will taste. The best quality butters come from pasture cows who graze on grass. The butter made from the milk of pastured cows will be much more yellow in color than typical supermarket butters. The yellow color indicates butter which contains a higher amount of vitamin A. Pastured butter also contains elevated amounts of essential fatty acids, such as CLA, and has an optimal ratio of Omega 3s and Omega 6s.
Tara Lanning - I am a retired flight attendant, and I became interested in freelance writing a couple of years ago. Before making my way to Suite101, I ...
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