These are a wonderful basic comfort food kind of cookie. I really like my oatmeal cookies with cinnamon & raisins but I decided to try them with chocolate chips this time. They were wonderful. I really love the thickness of this cookie. They are thick & chewy but the edges have a really nice crunch to them. I used a scoop to make all of my cookies even size. I made some pretty small cookies & also some really large ones. I liked the texture of the large cookies better. The small ones baked up more cake like but the large cookies had the crunchy edges & the chewy center. I think I would have liked a mixture of milk chocolate & semi sweet chocolate chips but all I had was the semi sweet so I went with those.
The only change I made was adding a teaspoon of vanilla extract. I'm always amazed by how many baking recipes do not include vanilla. I think almost everything is better with vanilla extract added and these definitely were.
If you are looking for a good thick oatmeal cookie recipe - try this one! And if you don't want the chocolate chips in them, then add raisins & cinnamon instead or nothing at all. Plain oatmeal cookies are awesome as well. With a full 2 cubes of butter in this recipe, they are plenty tasty!
Oatmeal Chocolate-Chip Cookies
From Baking Illustrated
1 1/2 cups FLOUR
1/2 teaspoon SALT
1/2 teaspoon BAKING POWDER
8 ounces (2 sticks) UNSALTED BUTTER, softened
1 cup LIGHT BROWN SUGAR, packed
1 cup GRANULATED SUGAR
2 large EGGS
3 cups OATS
1 1/2 cups CHOCOLATE CHIPS
(I added a teaspoon of vanilla extract)
1. Preaheat oven to 350 degrees, and line two large cookie sheets with parchment paper.
2. Whisk flour, salt and baking powder together in a medium bowl.
3. In a separate bowl, by hand or by mixer, beat butter until creamy. Add sugars and beat the mixture until fluffy, about 3 minutes. Beat in eggs one at a time.
4. Stir dry ingredients into butter-sugar mixture with a wooden spoon or a large rubber spatula. Stir in oats and chocolate chips.
5. Place dough onto parchment-lined cookie sheets by large spoonfuls (about 2 tablespoons each), leaving at least 2 inches between.
6. Bake until cookie edges turn golden brown, 20 to 25 minutes. Slide cookies (on parchment) onto cooling rack. Let cool, and store in airtight container.